Culinary Traditions: Eastern NC meets Pennsylvania Dutch

I can’t believe it’s been almost 15 years since I moved from a small town in North Eastern Pennsylvania to a small town in North Eastern North Carolina called Edenton. Fresh out of college and the first time making a life outside of PA. I found Edenton on the map and knew I was going to live here before even visiting. I promised myself a year before my nomadic spirit carried me elsewhere and 15 years later I’m still here.

Let me tell you why- It is steeped in tradition and rich history, occupied by kind and diverse community, possesses people that truly take pride in and care for where they live, boasts stunning views and cultural panache, and most of all houses an array of people from all over the country that are drawn to its spirit and beauty. It’s reminiscent of Gene Kelley’s Brigadoon with an atmosphere that would make Andy Griffith proud.

But another very large draw is the food. I grew up in Pennsylvania Dutch country. (Note-The Pennsylvania Dutch are not from Holland but are descendants of early German-speaking immigrants who arrived in Pennsylvania in the 1700 and 1800’s to escape religious persecution. The Amish and Mennonites are subsets of this group. ) We all have the “taste” of home that is distinctive to us. Learning and living here, I’ve widened my horizons with grits and frog legs, among others. I learned about vinegar-based barbeque in contrast to the sauce/ketchup-based barbeque I grew up with. I went to my first pig-picking several years ago and loved it.

I learned that for many North Carolinians, chicken pot pie is an actual pie rather than the Pennsylvania Dutch “Bott Boi” (more of a chicken soup with homemade lasgna-esque noodles) that I knew. I discovered that those PA pink pickled beets and eggs that were sweet, actually had quite a different flavor profile here of tangy and almost spicy. I’ve learned quite a bit and I appreciate the dichotomy of both places I call home with quite the gustatory zeal. One of my favorite seasons in NC is strawberry picking season (typically from mid-April until the end of May). Fun fact: Did you know that North Carolina is the third-largest producer of strawberries in the United States?

The top two states (California and Florida) primarily grow for shipping. Oregon, which leads North Carolina in total production but not in value of the crop, grows primarily for processing. The stand out trait with North Carolina’s production is that almost all of the fruit produced in the state is sold for fresh market direct to consumers as Pick-Your-Own such as ncstrawberry.com, at farm stands, or to local supermarket chains.

The following is a recipe (copied with permission) by Teri’s Kitchen. Reference teriskitchen.com. It is a Pennsylvania Dutch recipe that includes the strawberries that are so fresh and available right now in Eastern NC.

Strawberries and Cream Omelet
(Serves 1 or 2)

Ingredients:

• Fresh strawberries, hulled and sliced (about 1 cup)
• 1 teaspoon granulated sugar (or to taste, depending on sweetness of strawberries)
• 2 large or extra large eggs
• 1/4 cup water
• Salt and pepper to taste
• 3-4 tablespoons all-purpose flour, depending on desired texture
• Butter, preferably unsalted
• Plain yogurt or sour cream (mascarpone or crème fraiche may be a good substitute)
• Confectioner’s sugar for garnish
• 2 whole strawberries for garnish
• Mint leaves for garnish

Directions:

Place the sliced strawberries in a small bowl. Sprinkle with the sugar. Let set for about 30 minutes or until the sugar has dissolved and has made some juices.

Meanwhile, make the omelet. In a small bowl, mix together the eggs, water, salt, and pepper. Add the flour and mix very well with wisk. Heat a 10-inch skillet over medium-high heat. Add just enough butter to coat bottom. When butter starts to sizzle, pour in the egg mixture. As eggs start to set on bottom, use a spatula and gently push to the center to allow the uncooked eggs to get to the bottom. Do not break apart. Cook until bottom is lightly browned and top is almost set. Flip the omelet. Continue to cook until done and bottom is lightly browned.

When done, spoon some yogurt or sour cream (or mascarpone or crème fraiche) and strawberries down the center; roll up the omelet. (If preferred, the cream and berries can be spooned onto one-half of the omelet and then folded in half.)

Place on a serving plate and dust lightly with confectioners’ sugar. Top with a dollop of the cream of choice and place a whole strawberry and mint leaves on top. Serve immediately.

Note: If desired, the yogurt or sour cream can be sweetened with a little sugar.

Some of the local resources for fresh strawberries are as follows:

W.R. Bunch Produce Stand– farmer’s market located at 2833 Rocky Hock Rd, Edenton. You can follow them on their Facebook page by the same name. Open during the week at 8:30 a.m.

Edenton Farmer’s Market– farmer’s market located on 200 North Broad St, Edenton. You can follow them on their Facebook page as well. They are open Saturdays from 8-12pm as well as Wednesdays 3-5:30 p.m.

Cedar Stretch Farms– Pre-picked and pick your own strawberries daily from 8 a.m.-6 p.m. Located at 316 Cedar Stretch Road, Hertford NC.

Dunlow Farm-Pick your own strawberries located at 1426 Paradise Road, Edenton, NC.

Triple B Farms– Pick your own strawberries located at 511 Ryland Road,
Tyner, NC.

Strawberries to me, signify the approach of summer and all of the fresh produce to take advantage of. A time for relaxation and the enjoyment of a harvest of hard work. “A time to work and a time to reap.” And in my continual learning process of balancing two places that feel like “home” to me, it is my great happiness to combine the two through the palate!

Happy picking.