Of all the events we celebrate in the South, the menu for a traditional Southern New Year’s Day probably carries the most tradition. Each component has a special meaning. We wouldn’t think of letting New Year’s Day get passed us without enjoying this traditional meal. The foods represent progress, luck, money and gold. Why take a chance?
Below the link to the recipe, I’ve included an explanation of the significance of the dish as part of the traditional menu.
Traditional Southern New Year’s Day Menu
A pig roots forward. A chicken scratches backwards. A cow stands still. Pork symbolizes forward progress. If I’m feeding lots of folks, I’ll cook a Rosemary Garlic Pork Loin Roast. Since we only had three today, I opted for pork chops.
Just to make sure I’ve covered the bases, I always use pork seasoning, either ham hocks or ham, in the collards and blackeye peas. You just can’t be too careful.
Greens symbolize money. You can use any kind of greens, it doesn’t have to be collards. Even cabbage is acceptable. At least that’s what I think. If I’ve been wrong all this time, I don’t even want to know. Collards can either be the best thing you’ve ever put in your mouth or the worst. You have to pay attention to the seasoning in collards to make them good.
Making a good stock from ham hocks or ham is something I highly recommend. Add salt as needed and either sugar or honey to balance the bitterness. Also, strip them off the big vein in the center of the leaf. That thing is no good. It’s tough and bitter.
Eat blackeye peas for luck. Some believe that you need to eat 365 peas to solidify your luck. I don’t count my peas. I just make sure to eat plenty. We like our peas served over Basmati rice which isn’t part of the tradition. We simply like the way it tastes.
Cornbread cooked in little medallion shaped pieces represent gold. As high as gold is, I think I’ll cook lacey cornbread for the next 364 days.
From our Southern home to yours, Happy New Years, y’all! We wish you good luck, prosperity, progress and lots of good tomatoes in the New Year.
Kurt says
Cheers and Happy New Year , I love how the southern heritage and those of the west Indians or islanders mesh so well. We too must have pork an black eed peas and rice for luck on New Years day. In the past we would do a nice fatty pork butt. This year we opted for he trational black eyedbpeas with rice and I stuffed a lean pork loin with ( diced mushrooms, diced onions and diced green peppers, mixed in a half pack of dry onion soup mix) to die for. Keep writing your fabulous articles/recipes, I look forward to spending another year relishing in your prose.
Jackie Garvin says
Happy New Year, Kurt, to you and the entire Halls family!
Michele says
Well I guess that explains it! I’ve been doing it wrong all these years! I didn’t know how to make Lacey Cornbread! Thanks Jackie… maybe I’d better go make some right now 😉 Whew!
Jackie Garvin says
Michele,
We love lacey cornbread because the whole disc gets crispy. 🙂
Elsie Phillips says
Your meal sounds wonderful! Is that fried cornbread? I’ve never made it myself but my mom did when I was a kid. I would love to know how you make yours.
Jackie Garvin says
Elsie,
The cornbread is fried. If you click on the link for Lacey Cornbread in the post, it will take you to the recipe and my tutorial. 🙂
Michael W. Twitty says
HI Jackie–I am new to Syrup and Biscuits but love what you’re doing. If you want my take on the greens and black eyed pea thing check my New Year’s Day post on Afroculinaria. I do love to the idea of a pig rooting forward (whoops I’m Jewish) and the golden cornbread for gold! That’s really cool! Beautiful work! Michael
Jackie Garvin says
Michael,
Thanks for stopping by. I will check out your post on Afroculinaria.
Happy New Year!
Jean says
That all looks good. One thing would make those peas taste good would be a big helping of
fried okra! Wonder if black eyed peas mashed with onion, hot peppers and cornbread mix all fried into patties would taste? You might be talking then!
Jackie Garvin says
Jean,
Blackeye pea fritters would be good! I keep saying I’m going to make some but I haven’t yet. I might work up a recipe with some of the blackeye peas I have from NYD. 🙂
Jean says
keep me posted on that one!
KurT says
Thank you Jackie ! Note to myself, don’t respond on my I pad, typo city !! 🙂
Jackie Garvin says
LOL!
Ann says
I had my wonderful black eyed peas and cornbread – turnip greens and ham and coleslaw – have you ever heard of putting a dime in the black eyed peas and who ever gets it has good luck all year? We always did it when we were kids (I think it was a way to get us to eat them) but we have always done it at my house – even getting it in the leftovers counts! Happy New Year Jackie – (I love that fried corn bread too!!!)
Jackie Garvin says
Ann,
I do know about the tradition of putting a coin in the blackeye peas. We’ve never done that but I think it’s a great tradition. I like your idea of having cooked greens (turnip greens) and raw greens (coleslaw) just to make sure you’ve covered all the bases. That’s using the old noodle!
Happy New Years! 🙂
KTibbs says
Looks like what we have in my house!! Great post!
Follow us at http://www.thekinkteam.wordpress.com!
Jackie Garvin says
Thanks for stopping by. Happy New Year! 🙂
Felicia says
I love a good New Years dinner. Found your site via Pinterest and am here to stay.
Jackie Garvin says
Felicia,
I’m so glad you found us tucked away in our little corner of the world.
Welcome home! 🙂
Kristi @ My San Francisco Kitchen says
MMM that laced cornbread looks heavenly!
Jackie Garvin says
Kristi,
It is so a simple rustic cornbread that we all love. Thanks for stopping by! 🙂
Abby says
We love your post on a traditional New Year’s meal, and we have included it in our roundup of Southern traditions. We’ve linked back to your post so that all of our followers can check it out. Here it is: http://belleandbeauantiquarian.blogspot.com/2012/11/10-southern-traditions-that-yall-should.html
Jackie Garvin says
What a great roundup! We’re honored to be included. I’ve shared your post on FB and twitter.
Elaine Helton Camarillo says
My family (Harlan County, Ky) always had fried fatback…salt pork with the greens, black eyed peas and white cornbread. “The cheapest meal in the world will bring you good luck and money during the new year.”
Jackie Garvin says
Happy New Year,Elaine!
Kimberly says
YUM! We would mix the rice and black-eyed peas to make Hoppin’ John, cook a city ham, collards (with smoked ham hocks), sweet potatoes and cornbread (either one big one or fried aka hoecakes). And always served with butter and apple butter. I’m so hungry now! lol Happy 2015!!
Jackie Garvin says
Happy New Year, Kimberly!
suzanneholt says
I never knew all of the symbolism behind this meal. Thanks for explaining this.
Jackie Garvin says
Happy New Year, Suzanne!
Shell says
Love, love, love your entire menu and will be making this for my husband and I to enjoy on NYD. Thank you for all you share here of yourself, especially the food, history and lovely commentary. We so enjoy visiting you. Many blessings to you and yours in 2017!
Jackie Garvin says
Oh, Shell! What lovely words. Thank you from the bottom of my pea-pickin’ heart. I wish you and your husband the best in 2017 and always.