I tend to shop at local markets while on the road. I hit up larger groceries when near a city, but I love the smaller stores too. They are expensive, yet full of regional favorites, which sometimes overrides the cost factor.  In these stores, I am reminded that every city, town, and hamlet has its own food traditions, some enticing, some less so. I want to try them all. That is not to say that I have eaten alligator or turtle yet, although I came close to buying some gator sausage at the local fish market, yesterday.  Everything tastes good as sausage, right? Maybe next time. Right now I am all over the fresh, local oysters.

Local food preference reflects regional availability of foods, such as shellfish; plants that are easy to grow, such as tomatoes; and cultural factors, such as a penchant for spicy! And, except for the previously mentioned odd protein sources, I love southern food. Beans! Fish! Oysters! Shrimp! Greens! Grits! Biscuits and gravy! Small stores carry an array of tempting meat rubs, shrimp boil spices, biscuits, and BBQ sauces. Southern food is high carb and spicy. Just what I like.

As for southern biscuits, I find them even in the convenience stores. I have stopped in many small towns for coffee and found that next to the usual convenience store stuff is a local foods case with homemade biscuits and a vat of gravy. They may also offer a breakfast casserole (potatoes, bacon, cheese). Tried that too. Yummy but too much fat from the bacon and cheese. As I travel,  I now keep a bag of frozen biscuits, which I blame on this trip and too much temptation. I forgo gravy, as biscuits with jam is awesome too.

Beans were already in the new world by the time Europeans and Africans came. They are easy to grow, native foods and were incorporated into local diets with only the seasoning changing in different regions. They are a great example of indigenous plants that were grafted into local cooking. The local beans make me drool–among other things. The small  store in Melrose, FL carries 6 or more kinds of frozen, cooked beans, including  field peas, butter beans, white beans, cream peas, red beans, and pintos.  I buy some in cans, and the dry versions I cook in my dutch oven or crock pot. I often cook cornbread at the same time, a combo that I have eaten for breakfast, lunch, or dinner! Sometimes I get up in the morning and crave those leftover beans and cornbread with a touch of hot sauce.

Fish and shellfish are part of the Southern diet because they are everywhere. The rivers are home to catfish and other favorites. The Gulf of Mexico is apparently full of seafood. I am partial to oysters and more oysters. Until today, I only had oysters in restaurants. Now, I have a half pint to cook up on Christmas eve, purchased at the local fish market. The cost is half of restaurant oysters ($7 vs. $14). I also bought fresh salmon from Norway for Christmas Day, but since that is not local, no sense in writing more about it.

Cultural preferences that influenced southern cuisine? Several cultures are equally influential here, including Native American, European, and descendents of African slaves. Native Americans contributed squash, tomatoes, corn (grits) and deep-pit BBQ to the local diet. Europeans introduced sugar, flour, milk and chicken eggs. Of the Europeans, the Scots (my ancestors) brought the love of fried food. Africans added black-eyed peas, greens, okra, rice, eggplant and melons. They added in the spices as well. Right before Thanksgiving I entered a grocery store and the produce section was overflowing with fresh collard and mustard greens. I almost grabbed some before I remembered they are too bitter for my taste buds.

Southern food is one giant conglomeration of many cultures and preferences, and the crazy mix is delightful. I will be in the south another month, and I might just try the gator sausage!  It won’t top eating Rocky Mountain Oysters in Wyoming, but will certainly be another good story.