Tennessee. This is a lovely state in which I’m grateful to call my home. I’m enjoying discovering sweet family farms that sell fresh eggs, with their only advertising being a hand painted sign leaning at the front of their fence. Farmers markets with some of the most passionate farmers tending to their stands, making sure you choose the best possible produce for your weekend meals, and the whispers of the South’s history being sung in the graveyards and historic battlefields. I’m educating myself in tobacco-scented sorghum, golden benne seeds and wild emerald green ramps.
It’s no secret that I’ve been enraptured by Tennessee’s seasonal displays of autumn and winter, but as I pass the gently green rolling hills of Franklin, white petals blow in the wind like gently falling snow. I begin to realize this is easily my favorite season yet. Lovely dogwoods and cherry blossoms reveal their beautiful blooms, enticing us for a picnic so we can revel in nature’s spring splendor.
So in preparation of a lovely spring picnic, I decide to create a menu of thyme and garlic infused fried chicken, gently bathed in buttermilk and cayenne pepper, paired with crisp homemade potato chips and a wonderful sweet delight of floral elderflower marshmallows.
I pack all the picnic treats in a vintage wooden basket. Nestled paper bags filled with chips, silver bento boxes of marshmallows, and a lovely milk glass dish of fried chicken line the basket. Packing up anything, especially food, reminds me to take a piece of home with me wherever I am going, or in this case, my kitchen. As I pull out my everyday flatware, white flour sack dishtowels, silver Laguiole knives, and Mason jars filled with lemon slices among the green grass and blushing blossoms, I am reminded of my sweet home on a hill in Tennessee.
I am grateful to be able to contribute to the lovely quarterly, Home & Hill, which is dedicated to people who love this state as much as I do. You can find these recipes exclusively in Home & Hill Issue No. 3. You can order the magazine here!