In my Appalachian Foodways class last fall we had a guest speaker, Mark Muzik, who is considered an expert on chow-chow. Don’t you just love knowing that somewhere out there, a human being has dedicated themselves to collecting knowledge about Appalachian relish? Mr. Muzik described many variations on the recipe and gave his own version, a mix of cabbage, green tomatoes, red and green bell peppers, and onions, collected from his childhood schoolteacher in SW Virginia. When we got to sample it, I loved it so much he gave me a jar to take home. So I added it to my canning list, of course. We’ll probably make this every year, because it’s so perfect for hot dogs and soup beans. Which means I need to write down the recipe and all my notes here…just as soon as I remember which cookbook I stuffed them in.

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