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About the Dish

4 ounces Mixed Mushrooms
1 cloves Garlic
4 small Spring Onion
2 small Carrot
6 ounces Collard Greens
1/2 cup Tomato
3/4 cup Field Peas
3/4 cup Charleston Gold Rice
1 teaspoon PeachDish Salt
1 small Vegetable Bouillon Cube
1/2 cup Cornbread Mix
1 cup Buttermilk
1 packet Turbinado Sugar
Per Serving
Calories 577
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 0 g
Cholesterol 3 mg
Sodium 869 mg
Total Carbohydrates 87 g
Dietary Fiber 14 g
Sugar 12 g
Protein 18 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Prepare your mise en place: Discard mushroom stems then tear or cut caps into 1/2-inch pieces. Peel and mince garlic. Remove roots, and finely chop green onions, keeping whites and greens separate. Cut carrots into small (1/4 inch) dice. Remove stems from collard leaves. Chop stems and leaves finely, keeping both separate.
2
Heat a saucepot over medium heat. Add 1 tablespoon cooking oil, then mushrooms. Cook without stirring 3-4 minutes. Stir in garlic and green onion whites. Cook 2-3 minutes more, or until onions start to become translucent.
3
Add carrots and collard stems. Cook 5 minutes more, or until the carrots start to become tender. Add collard leaves, tomato, field peas, rice, 1/2 teaspoon PeachDish salt, bouillon and 3 cups water. Adjust heat to high and bring to a rapid simmer, then reduce heat to low, cover and cook 35 minutes, stirring occasionally, or until peas are tender and most of the liquid has been absorbed. Taste and adjust seasoning as desired.
4
To the buttermilk container, add remaining 1 tablespoon cooking oil and remaining 1 tablespoon water; close the jar and shake vigorously to combine. Place the cornbread mix in a mixing bowl (with the sugar, if you like your cornbread Yankee-style) and gently stir in the buttermilk/oil mixture.
5
Place muffin baking cup included in your PeachDish box in a heavy baking pan. Fill with cornbread batter. Bake 15-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
6
Divide Hoppin’ John between 2 bowls. Top with reserved green onion greens. Divide cornbread into 2 pieces, and serve on the side. Enjoy!