Hoppin’ John Updated – A Traditional Southern New Year’s Dish
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Hoppin’ John is a traditional Southern dish eaten on New Year’s Day. Most recipes are made with leftover ham or bacon from holiday feasting. Some say the sound of dried beans hitting one another evokes the noise of coins clinking together and will bring prosperity or luck. Adding greens is said to draw green (money). Other people insist it is a good hangover cure. It is also a nice warming stew for a cold January day. Whatever your reason, enjoy!
- 4 cups black eyed peas (if canned, remember to drain, if dried, remember to soak)
- 2 Tablespoons olive oil or butter
- 1 onion, diced
- 1 head garlic, minced
- 2 stalks celery, diced
- 5 cups broth
- 2 bunches kale, torn into bite sized pieces
- 1 Tablespoon smoked paprika, or to taste
- 2 Tablespoons white vinegar
- Cooked rice
- Sauté onion and celery in oil over medium heat in a large pot.
- When it starts to change color, add in garlic and cook 1 more minute.
- Add broth and bring to a boil.
- Add in beans and paprika and reduce heat to low. Cook 20 minutes.
- Add kale and cook an additional 5 to 10 minutes.
- Toss with vinegar and rice just before serving.
Chef Jen owns and operates a personal chef service called Dinner Vacations, serving clients in New York’s Capital Region and the Adirondacks. She can frequently be found at the Schenectady Greenmarket early on Sunday mornings. You can also reach her at email@example.com or visit her business website www.dinnervacations.com to see other recipes, food photos and her blog.
Schenectady Greenmarket’s Fresh Taste Table is sponsored in part by In the Night Kitchen, a non-profit farm whose primary focus is to bring awareness and relief to childhood hunger through donation, education and community.
Our chef this week for the Fresh Taste Table is Jen Sternfeld–she’ll have some really yummy looking (and tasting) risotto for you to try free this Sunday at the market. Make sure you stop by and say hi!
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1 cup Arborio Rice
3 cups broth
¼ cup white wine
2 Tablespoons olive oil or butter
1 large shallot or 1 small onion, diced
½ to 1 cup add-ins (mushrooms, vegetables, meats of your choice), diced
Fresh grated cheese or snipped herbs to garnish
1. Cook onions, raw meat, and any fresh vegetable add-ins you choose in oil or butter until soft.
2. Add rice and wine (can replace with broth), reducing heat to low.
3. Keep adding broth and stir occasionally until rice cooks through. This should take 15 to 30 minutes.
4. Garnish with grated cheese and fresh herbs.
The beauty of this recipe is that you can make-your-own with just about any combination you like. Here are a few of Jen’s favorites:
-Mushrooms with Spinach
-Beets and Goat Cheese
-Acorn Squash with Kale
-Smoked Salmon and Asparagus
-Chickpeas (canned, drained) and Yellow Squash
-Chicken (leftover roasted or rotisserie), Red Peppers and Shrimp or Sausage
About the chef:
Personal Chef Jen Sternfeld goes into people’s home to cook for them. Sometimes they are busy people with kids and jobs that keep them out of the kitchen. Other times they are suffering from injury or illness that prevents them from cooking. All of them want to eat healthy and have homemade food. Chef Jen started Dinner Vacations Personal Chef Service in 2001 to help folks in the Capital Region and beyond, “Take a vacation from cooking!”.
She also does company functions, small parties and cooking classes at homes or businesses.
This weekend, we’ve got a special guest doing our fresh taste table — Kristyn Bopp.
Kristyn works at the Regional Food Bank with the program “Just Say Yes to Fruits and Vegetables.” The JSY program is a free SNAP nutrition education program that helps participants make healthier choices by teaching them simple and affordable ways to increase their fruit and vegetable intake. For more information on the Just Say Yes program check out www.jsyfruitveggies.org or email Kristyn at firstname.lastname@example.org.
Make sure to stop by, say hi to Kristyn, and taste the recipe for yourself.
Green Bean Stir Fry with Corn
Download Recipe in English and Spanish here (with a bonus recipe).
Makes 6 servings
Adapted from Bon Apetit
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 4 cups chopped green beans
- 1 cup corn
- 2 tablespoons chopped scallions
- 1 cup chopped cilantro
- 2 tablespoons low sodium soy sauce
- 1 teaspoon honey
- Heat oil in a large pan over medium-high heat.
- Add garlic and jalapeno and cook 1 minute. Stir constantly.
- Add green beans, corn, and scallions. Mix well. Cook until green beans are soft, about 4-5 minutes. Stir often.
- Reduce heat to medium, add cilantro, soy sauce, and honey. Stir well. Cook 1 more minute.
- Serve and enjoy!
- Refrigerate leftovers.
Download & Print Recipe.
1 c. plain yogurt (goat, sheep’s milk or Greek)
½ c. Herb de Provence chevre
3 T. chopped fresh dill
2 T. chopped fresh mint
3 T. chopped fresh parsley
2 green onions, chopped fine
1 T. lemon juice
Salt & pepper to taste
1. Mix yogurt and chevre in a medium bowl until fully combined and texture becomes loose.
2. Add all remaining ingredients and mix thoroughly.
3. Chill for at least 2 hours before serving.
4. Serve with crackers or vegetables.
Download and Print Spicy Rhubarb Chutney Recipe
1 stalk rhubarb, finely chopped
2 T. minced pickle (spicy, dill or sweet)
1 T. minced onion
1 T. minced green garlic
1 T. fresh cilantro (or ½ tsp. dried)
¼ t. crushed red pepper
3 t. white vinegar
1 t lemon juice
- Chop the rhubarb, pickle, onion, garlic, cilantro and red pepper finely either by hand or in a food processor.
- Combine all ingredients in a large bowl. Add liquid and mash together with a fork or potato masher to meld flavors.
- Serve cold on crackers or chips.
Download and Print Rhubarb Fool Recipe
1 lb. rhubarb (about 9 stalks), cut into ½ inch pieces
6 T. honey
1 T. water
2 c. heavy cream
- Place rhubarb in a large pot with water and honey and simmer, covered until soft.
- Remove lid and stir constantly until most of the moisture is gone and the rhubarb has broken down and coats the back of a spoon.
- Place in refrigerator to cool 30 to 45 minutes.
- Whip heavy cream until peaks begin to form.
- Place a layer of cooled rhubarb in a glass or small bowl. Add a layer of whipped cream on top. Continue, alternating layers. Repeat for each serving.