Lucky Victuals to Ring in 2015

This time of year, the saying goes, “Beans, beans, the magical fruit, the more you eat, the more you loot…in 2015!” The Southern New Year’s tradition that pairs Black-eyed Peas and Collard Greens (otherwise known as Hoppin’ John) is a lucky way to start the year – if it’s what you eat on the first day of 2015.

While not a difficult dish to prepare, you can save time and have some of the prep work done by calling ahead to chef Jeff Tunks at his Louisiana fish house-inspired restaurant, Acadiana in Washington, DC. Place an order for some Hoppin’ John – these generous quarts are $10 for the pair and available for pickup on Tuesday, December 30 and Wednesday, December 31. Acadiana, 901 New York Ave NW, DC, 202.408.8848,

Also, at Bayou Bakery in Arlington, Virginia (Bayou Bakery will be making it’s Capitol Hill debut this spring), chef David Guas will be cooking up “Chew Dat” of black-eyed peas with Edwards’ Country Ham, collards (braised for 8 hours and made with Benton’s bacon, and cider vinegar), as well as corn bread made from local corn ground at George Washington’s own gristmill. All will be served up on New Year’s Day (January 1) from 10 am to 4 pm – you can also get your luck-infused bites with (or without) long grain rice by calling to order 48 hours in advance for pick-up at Bayou Bakery, 1515 N Courthouse Rd, Arlington, VA, 703.243.2410,

Annette Nielsen has been engaged in food, farming and sustainability issues for nearly two decades. The food editor of the Hill Rag, Nielsen’s experience includes catering, teaching a range of cooking classes for adults and youth, leading farm tours and coordinating artisanal food events. She is the editor of two Adirondack Life cookbooks, and is at work on an Eastern Market cookbook. Nielsen heads up Kitchen Cabinet Events, a culinary and farm-to-fork inspired event business.  A native of the Adirondacks, and a long-time resident of both NYC and DC, she returned to Washington, DC from Washington County, NY;