If you ever get the chance to hear Steve Melton’s poetry or
prose consider yourself privileged. But if you ever get to taste one of his
poems consider yourself lucky.
He gave me a copy of his poem, “A Bite Of Porridge,” over a
year ago. It described, in elegant words, the experience of eating his
farm-to-table meal. The poem started with “As the bowl approaches, one is taken
by the array of colors of the porridge.”
Steve Melton's farm-to-table rye and corn grits porridge, Dade City, Fla. |
The second stanza really wets the appetite: “The eye catches
a mixture of white rice and brown cracked, rye with the yellow of the corn and
sprinkled with sesame and flax, topped with an undulating swirl of butter and
brown sugar.”
Rancher Steve Melton standing in his rye seed grain field, Dade City, Fla. |
Last month, I was lucky when I went to visit The Meltons’ ranch
in Central Florida. They gave me a bag of this porridge without the sesame
seeds. One ingredient, the rye, was of particular importance. As Steve Melton put it,
“I grow it, dry it, clean it, put it in a grist mill, and eat it. You can’t get
more farm-to-table than that.”
The bag came with instructions and a 20 or so minute cook
time. It was hard to wait that long but worth it. I put it in a bowl, topped it
with a generous spoon of brown sugar, and swirled in the butter as best I could
to meet the image planted in my head from the poem. And then I ate.
It was chewy, crunchy, creamy, sweet, salty, and earthy. As
Melton put it in his poem, “The chewiness of the jasmine rice is followed by a
gentle crunch of the stone ground cracked rye and yellow corn grits.”
It was very filling and almost impossible to finish. And it
had a lovely side effect—hours later I was still hunger-free.
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