SoJo's Donuts is my friend Kaitlynn's favorite donut shop ever. Part of it, I think, is due to the tasty donuts. But another part of it, I think, is because it has become like her "third" place in the city when she moved out west. It's not work, it's not home, it's that other comfy space that you enjoy. Either way, I was excited to visit this spot she enjoys dearly.
SoJo's Donuts makes handmade vegan donuts and breakfast sandwiches from local, responsibly sourced and organic ingredients.
Their standard options include: Vanilla, Vanilla Sprinkle, Maple, Maple Bacon, Chocolate sprinkle, Strawberry sprinkle, Chocolate bar, Maple bar, Salted Caramel Twist, Cinnamon Twist, Apple fritters, Lavender Lemon, Blueberry Lemon, Cookies and Cream, Strawberry Shortcake, Boston Cream, Raspberry Jam Filled, and other Seasonal flavors
Lavender lemon is her all-time favorite, which I did enjoy. I'm hit or miss with lavender flavor. Sometimes, it can be too floral for me.
But the cookie d'oh and pecan pie filling donuts were more up my alley. Very rich glaze with a delightful chewy dough.
Grade: A
The Green Chili Shootout returned to the Capitol Market this weekend after a haitus due to COVID. There were about 40 different chilis to enjoy. I had fun judging the team competition.
People's Choice: Muffin's Meat Shack1st Place (Team): Phill Williams of Johnnie's Fresh Meat Market
Best Booth: Mountaineer Food Bank
3rd Place (ICS): David Mallory
2nd Place (ICS): Jessica Ahlgrim
1st Place (ICS): Lynn Berkebile
Immaculate Conception Román Catholic Church in Montgomery is hosting a Lenten Fish Fry every Friday in March.
$10 for baked or fried fish, bread, cole slaw, baked potato with soue cream, baked beans and a piece of chocolate cake.
I ordered carryout, which they package for you. So I didn't really see when I got until I was home. The fried fish has a thinner breading than some of the other ones, but nice overall.
Here's my latest column for the Charleston Gazette-Mail.
March has me thinking green.
Capitol Market just held its Green Chili Shootout this past weekend. St. Patrick’s Day is tomorrow. And, green shoots are popping up from the ground in the form of daffodils and tulips as we speak.
Then, there are the edible greens this time of year - like creasy greens.
Creasy greens are a cold-hearty edible plant that is one of the first signs of spring. Growing wild throughout Appalachia, creasy greens - or Barbarea verna - are also known as upland cress and are kin to watercress.
While watercress is found at the edges of streams, creasy greens are found growing in fields throughout the eastern United States. They are part of the Brassica family, which includes kale, broccoli and cabbage.
You may find the latter on supermarket shelves, but if you’re in search of creasy greens, your best shot is at farmers markets in mountain towns or even your own backyard.
The entire plant - from stems and flowers - is edible. The peppery green has a slight tangy flavor and is similar to mustard greens. They are often cooked down with bacon and onions and sometimes used in hearty stews and soups.
Creasy greens have been a staple in Appalachian cooking for generations, providing both flavor and nutrition to traditional meals.
Because the greens are usually foraged from the wild, the connection to land is strengthened in Appalachian food. Creating meals and providing nourishment with fruits from the mountains is critical to Appalachian food culture.
The significance of creasy greens extends beyond their availability as a wild edible. They embody the resilience and resourcefulness of the Appalachian people, who have long relied on the land to sustain themselves. In a landscape characterized by rugged terrain and economic challenges, creasy greens offer a source of sustenance - both for the body and the soul.
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