Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

And To Think That I Saw Mulberries On The Street

Let's say you're walking down a Kentucky street in the next week or so and you see a Jackson Pollock abstract in shades of dark berry on grey background. Stop, look up, and if you're lucky, collect some of those dark, tender fruits straight into your happy mouth. Mulberries—in addition to their crucial role in silk production—are at least as American as apple pie, as our music and children's books remind us. We forgot to EAT them, though, and that's where all the wonder lies. If no one minds—or no one is looking—here's to enjoying mulberries straight from the tree this summer.

Savoring Kentucky offers more about mulberries:

  • You could make muffins.
  • It took a destructive windstorm to get me to eat mulberries for the first time. Don't be so silly!
  • The natural sweetness of mulberries is our birthright and raises our health. Don't be lured by those supposedly Kentucky cuisine stalwarts that depend on poured-in, brought-on sugar. For starters I'll name chess pie and pecan pie as culprits. Eat mulberries (and all the rest of Kentucky's wondrous fruits.)

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