Ellington

Optimal health requires more than just nutritious food for the body. It also requires food for the soul. Art—whether music, painting or studying nature—is soul food, and so is enjoying friends and family.

Owned by Jim and Linda Burwell, Mimi's Family & Friends—Food, Fun and Funky Art, located in Jackson's Fondren area, is a great place to hang out, eat and listen to the Burwell's talk about food, funky art and old Jackson. While you are eating, an artist whose work is on display may drop in and discuss their latest creations.

Teresa Haygood McIntosh creates whimsical mosaic wall hangings and designs mosaics on bricks for the garden. Some of which have the herb names written in mosaic tiles. At the moment Mimi's window ledges display the bricks, but they will soon be gracing the Burwell's kitchen garden.

Jim Burwell wrote an excited message on Facebook June 8: "The ‘Garden Mama' just left. She, Mimi (aka Linda) and I are planning a unique garden on the South Green Space of Mimi's. More details to follow soon."

"Garden Mama" says it will be as exciting as it sounds. "Most of the well-known restaurants I have visited all have kitchen gardens," she says.

Nellie Neil, also known as "Garden Mama" to her fans is a local master gardener with a radio show on SuperTalk Mississippi. She named one of the oldest and most impressive restaurants with a kitchen garden: Chez Penisse in Berkeley, Calif., one of the 50 best restaurants in the world.

Like Chez Penisse, the Burwells have a reputation for using fresh, locally grown produce. Until their kitchen garden becomes a reality, however, they use herbs and vegetables from their home garden and from other local growers, like the High Heeled Hippie (Payton Collins). She brings treats such as a variety of fresh squash to the Burwell's door.

Stuffed Squash makes a beautiful presentation with Mimi's herbed chicken breast. Jim Burwell brought out a small round white squash with scalloped edges. As he carefully scooped out the squash with a spoon, he gave me the recipe.

The Burwells' Stuffed Patty Pan Squash

6 small patty pan squash
2 small or 1 large zucchini squash, large dice
2 small or 1 large yellow squash, large dice
1/4 to 1/3 cup red onion, large dice
2 to 3 cloves garlic, roasted
1/8 teaspoon thyme, more to taste
Salt and pepper to taste
1 egg, slightly beaten
3 saltine crackers, crushed
1 teaspoon butter

Preheat oven to 350 degrees. Scoop out the patty pan squash from the top, being careful not to disturb the scallops, sides, and bottom. Discard the scooped-out squash, and place the shell in boiling salted water to cover. Boil for five minutes. Remove and drain on paper towels.

Carmelize the onion in a little butter and add the roasted garlic. Add the zucchini and yellow squash; sauté until just tender. Add thyme, salt and pepper.

When the mixture is cool, add a beaten egg until well mixed. Stuff the patty pan shell with the mixture, sprinkle the cracker crumbs on top and dot with butter. Place in the oven for a few minutes or until brown on top. Serves six.