James T. Farmer - Dinner on the grounds: Southern suppers and soirees

Dinner on the Grounds

Southern Suppers and Soires

James T. Farmer III

Photographs by Emily Followill and Maggie Yelton

Dinner on the Grounds

Southern Suppers and Soires

Digital Edition 1.0

Text 2014 James T. Farmer III

Photographs 2014 Emily Followill and Maggie Yelton and Ashlee Culverhouse except Rehearsal Dinner on the Grounds (Ashlee Culverhouse) and

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

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Layton, Utah 84041

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www.gibbs-smith.com

ISBN: 978-1-4236-3629-8

To my beloved grandmother, Sarah Ann Bates Granade. In childhood I coined your name Mimiyou shaped my life. Your life taught me to feed folks body and soul; thus, your legacy is the highest honor for me to uphold.

Dinner is a celebratory, sacred Southern meal. Thanksgiving, Christmas, New Years, Easter and Sundayall may be followed by dinner. Supper is a non-celebratory evening meal, though sacred nonetheless.

Dinner on the groundswe hear this colloquial saying, and memories of potlucks, covered dishes and family-and-friend gatherings wash our memories with nostalgic delight. For many Southerners, a dinner on the grounds has always been a church-wide meal associated with a homecoming service. The cardinal rule: families bring a dish that can feed their brood plus one, usually.

When I was growing up Baptist, these dishes were often casseroles or congealed salads, the epitome of Southern comfort food. But the nature of these gatherings brought about the best of Southern culinary wonders. Garden and farm-to-table foodstuffs are the Southern way; thus a dinner on the grounds provided a dichotomy that was indicative of our cooking culture. Fried chicken, ham, barbeque (that meant pork, in the Deep South), deviled eggs, biscuits, cucumbers in vinegar, corn in nearly every fashion, aspics, fluffs, beans, peas, okra and tomatoes, white rice, brown rice, rice consomms, and red beans and rice could be found atop tables strewn under live oaks, whose branches dripping with moss further framed the bucolic country-church setting that enveloped the congregation gathered around the tables.

If you were smart, as I tried to be, you would recognize casserole dishes from favorite cooks; the key was to look for labels that said From the Kitchen of... or tactfully watch the ladies placing their dishes on the table. Thus a trained eye could spot the best of the best of the smorgasbord and walk away with a bowing, seemingly groaning paper plate unable to support its load until reinforced atop the table. Being able to pile a plate full of the best meant trusting your inner knowledge and not wasting a moment to fool with a dry cake, a fruit salad of canned, out-of-season fruits, or an out-of-the-box macaroni. I once asked my Granddaddy why the tables at Cedar Creek (our little country church in Abbevillewell, Pineview, or in between Abbeville and Hawkinsville proper) were made out of concrete. He told me they were constructed so as to withstand the weather, but I knew they were fabricated to hold up the very weight of not only the food laden upon them but the serving dishes too!

Heaped on these tables were Spanish pea casseroles, poppyseed chicken casseroles, broccoli casseroles, squash casseroles, sweet potato casseroles, veggie casseroles of all sorts, the list goes on ad infinitum! Desserts ranged from pies, cobblers and crisps boasting the fruits of the season to pound cakes, trifles, cookies, puddings and layered cakes. There would be a caramel cake, a multi-layered chocolate cake or two (usually theres a healthy rivalry within the church over whose cake-with-a-dozen-plus-thin-layers is best), coconut cake, red velvet cake and carrot cake holding court on the dessert tableeach a temptation in its own right.

All this was offered from a varying fashion and array of cookware. Pyrex dishes in every shape and from every collection of the last century, tin foil pans (aluminum foil, for those above the Mason-Dixon Line), Dutch ovens, heirloom silver, disposable cartons, Corelle, iron skillets and a sundry of other vessels could be found billowing forth their offerings with Southern savoir faire.

These Sunday dinners after the worship service were times of food, fun, family and fellowship. Traditions were upheld, renewed and commenced at these dinners. Memories were relived and made simultaneously. Generations mingled together, loved ones were held dear and those who had passed on were canonizeddepending on how good their pound cake was!

This phrase dinner on the grounds, though, has in more recent years become synonymous with gatherings and celebrations beyond the churchyard. A dinner on the grounds in Southern nomenclature has transcended into our custom of celebrating a season, a harvest, an event, a milestone or simply a happy day in the manner and style of our heritage. We gather together to feed the body and the soul. These jamborees, barbeques and get-togethers are epicenters of Southern culture and have thus expanded into an array of different venues.

A dinner on the grounds may simply be a family picnic under the oak tree in the front yard. Your grounds may be your garden, and so dinner on said grounds may be a garden party. A family reunion on the family land may be a dinner on the grounds, as can a dinner in a barn on your farm to celebrate a harvest. Your grounds may tatter into marshy water, lakeside edges, coastal channels or river bends, and dinner on the grounds may in turn be dinner on the dock. Your grounds may be the mountaintops of Appalachia and your dinner on these grounds may be set amidst the grandeur of these mountains.

Perhaps your dinner is the welcoming of a new member into the family. A babys arrival is fted and showered with love and anticipation and decorated with the reflections of the season. Could your dinner on the grounds be a rehearsal dinner or a reception? A wedding and all the festivities associated with it may be a dinner for hundreds of friends and families upon grounds that have hosted familial celebration for generations.

The menus for these dinners on the grounds are tailored to the events personality, for they take on a life of their own. A host or hostess gleans from those who have hosted before them, in turn weaving their own touch into the fabric of these traditions. The food is a mirror of our connection and collection from the land and a reverence for the season. No two dinners are the same, yet they are ever so similar in their premisea foundation of history, heritage, family ties and friendships running soulfully deep.

Southern dinners on the grounds are the culmination of peoples passion for food, the drive to preserve our customs and legacies and the yearning to instill these practices in the next generations lives. You may very well be asked in the South, Who are your people? Im pleased as punch to not necessarily answer that question with upstanding surnames and maiden names and bloodlines alone, but with the confidence that comes with knowing ones heritagean intertwined legacy and lineage of folks with a common bond.

My people, my fellow Southerners, hail from a place that values familial custom, learns from its treasured past, holds fast to the truth, revels in the simple elegance of our landscape and knows the power of gathering together for a meal. These peoplemy people, yallare the sort of folks who crave the spiritual and physical power of food, wherever it is servedbut especially hungered after when dinner is served on the grounds.