Our land has been in my family since 1874: 40-plus acres in Georgia.
My children are the seventh generation to have planted, harvested and eaten from a crop off this land.
We raise our own chickens, and we grow potatoes, peppers, arugula and more.
We feel very fortunate, very blessed that were able to carry on this legacy.
There are so many people who cant do that.
Nanas Egg Pie
Serves 8
Ingredients
1.
Heat oven to 375F.
Spray a 10-inch cast-iron skillet with olive oil.
In a small bowl, combine salt and vegetable-pepper blend.
In a large bowl, whisk the salt-and-pepper mix with eggs and cream.
Pour egg mixture into skillet, and top with remaining feta and the tomatoes.
Let sit for 15 minutes.
Bake egg pie for 40 minutes, until firm and golden, rotating halfway through.
Remove egg pie from the oven, and let rest for 5 minutes before serving.
Serve on its own or with oven-roasted potatoes.
I joined the Army for 10 years.
In 2010, for some reason, I told her, We should go back to farming it.
My nana asked, Did you say we, baby?
I said, Yes, maam, I did, and she said, Great.
Nana didnt stop growing her almost quarter-acregardenuntil she was nearly 90.
When she passed at 96, she was still helping us out at the farm.
That woman was a force of nature.
Her name was Ophelia.
One slice has all the nutrients that you’re gonna wanna get through the morning.
And all of its fresh and unprocessed, which is what the body needs.
Its also a beautiful dish to serve to guests, especially during theholidays.
It comes together quickly.
When I was little and Nana served egg pie for breakfast, Id go back immediately for seconds.
But now Im an adult, so I have to adult.
I have to eat my piece and say, OK, Ive got to get back to work.
