New Year's Day Good Luck Fare - Southern Style!

December 30, 2014

Blog submitted by Nadine Naujoks


Want good luck, success and happiness in 2015? Then step right up and sit right down - at the table! Southern traditions suggest the right foods can pave the way for you in the coming year.


Here are some traditional Southern recipes for you to try.


Please share your favorite New Year's recipes and tradions on the Mill Spring Farm Store Facebook page.


Hoppin’ John


Blackeyed peas are supposed to be eaten first thing on January 1 to maximize good luck. For each pea you eat you get a day of good luck!  Cooking time will come to about 1 hour and 15 minutes, but it may bring you luck for 365 days!



  • 1 tablespoon olive oil

  • 1 large ham hock

  • 1 cup onion, chopped

  • ½ cup celery, chopped

  • ½ cup green pepper, chopped

  • 1 tablespoon chopped garlic

  • 1 pound black-eyed peas, soaked overnight and rinsed

  • 1 quart chicken stock

  • Bay leaf

  • 1 teaspoon dry thyme leaves

  • Salt, black pepper, and cayenne

  • 3 tablespoons finely chopped green onion

  • 3 cups steamed white rice



  1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.

  2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.

  3. Add the black-eyed peas, stock, bay leaf, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.

  4. Adjust seasonings, and garnish with green onions. Serve over rice.





In the South cornbread is considered a lucky food thanks to its color that resembles gold. Cornbread can be made in a multitude of ways, but if you don’t make it in a cast-iron skillet, it just ain’t authentic southern cornbread.



  • 2 to 3 teaspoons bacon drippings or vegetable oil

  • 2 cups buttermilk

  • 1 large egg

  • 1¾ cups white cornmeal

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • Butter



  1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450 degree Fahrenheit oven for 10 minutes.

  2. Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt.

  3. Pour batter into hot skillet. Bake at 450 degrees Fahrenheit for 15 minutes. Serve with butter.

Southern As You Can Get Collard Greens

While collards grow most of the year, I think all the thick leafy greens taste sweeter in winter. Also, folklore suggests collards represent folded money. Eat them, and you're setting the table for prosperity in the coming year.


After cooking, leftover collard broth is referred to as “pot liquor” and is an amazing broth for other winter soups and stews, so drain and save!



  • 1 bunch collard greens - rinsed, trimmed and chopped

  • 2 smoked ham

  • 2 (10.5 ounce) cans condensed chicken broth

  • 21 fluid ounces water

  • 1 tablespoon distilled white vinegar

  • salt and pepper to taste



Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.


Happy New Year everyone
May 2015 bring you love and happiness!
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