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For those of us who grew up in the Emerson area, those hot sticky summer days we toiled through as kids had at least one advantage: There was usually a pot of fresh purple hulls waiting for us on the dinner table. Mix in a good piece of hot cornbread, right out of the oven, and you had cuisine akin to manna from heaven. The PurpleHull Pea Festival wants to relive some of those great pea dishes of old, and maybe create a few new ones in the process. If you think you're a pretty good peas & cornbread cook, we encourage you to enter the Great PurpleHull Peas & Cornbread Cook Off. Here are the categories for 2007: Best Cooked PurpleHull Peas, Best Cornbread, Best Condiment (pea topping, such as relish, chow-chow, jelly, etc.), Best Original Recipe using PurpleHull Peas or Hulls, Best Cobbler, and Best Salsa. First place winners also have the option to have their recipe put on the festival's Web site. (That is, if he or she wishes to divulge it.) The peas and cornbread are judged separately by an independent panel of judges not associated with the festival. For more information, contact Sarah Shepherd at (870) 547-2756 (If unable to contact this number, try her cell at (870) 904-1528), or email her at landm@swat.coop. Good luck. Let's get cooking! |
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