All the signs that autumn is about to arrive are here — the insects are louder, the sun is hotter, and the storms are sudden and fierce. It’s also the season of bountiful harvests.
Before long, sweet corn, melons and tomatoes will be out-of-season, making us crave them all the more. Thinking about how to prepare all the produce available at the farmer’s market, I pulled a special cookbook off my shelves — Press ‘N’ Nyam — Gullah Geechee Recipes from a Sixth Generation Farmer by Matthew Raiford.
Back in June, I traveled to Brunswick, Georgia to meet and interview Chef Raiford, an entertaining and talented man who left his prestigious job in Washington, D.C. to return to his family’s farm, land that belonged to his great-great-great grandfather, a freed slave.
In his returning, Raiford connected with the land, his ancestors, and a sense of identity that made him feel more complete than all his world travels ever had. To honor that journey and his connection to the Gullah Geechee people (direct descendants of enslaved individuals), Raiford put together a book of stories, recipes, and reflections on his journey.
To get a taste of the flavors and seasonings sprinkled throughout Raiford’s book and life, I thought I’d share the link to the article I wrote for HH Monthly magazine.
Hope you enjoy it! And if you’re interested in ordering the cookbook, it’s available through Amazon.