Local food served up Southern style...

Yum! We had an awesome dinner! Cora helped so much and....as a result...ate it ALL GONE! Which is not what I would have expected if she had not had such a big part in preparing it! She washed the Crossroads Garden's new potatoes, helped make the Cajun walnut cakes (she formed her own cakes too), and she mixed the coleslaw up! She learned about where the food came from, and how to cook it. She also learned about dill as we made the dill sauce for the cakes.

We had....
Roasted LOCAL broccoli, LOCAL baked new potatoes, Local napa cabbage and carrot slaw, and Cajun Walnut cakes with LOCAL fresh dill sauce. The walnut cakes were an experiment that turned out wonderful! yay!

Cajun Walnut Cakes (makes 6-8  1-1 1/2" cakes)

1 cup walnuts
1/2 cup cooked brown rice
1/2 cup bread crumbs
1 tablespoon flax meal with 1 tablespoon water
1 tsp gumbo file (I know! It's not how file is traditionally used, but it worked!)
1 tsp dried thyme
1 tablespoon olive oil
1 tablespoon fresh parsley

Add all ingredients to a food processor, and process into a dough. Form into cakes, and pan fry!