On the menu is corned beef with rutabagas and turnips; kale-and-potato casserole; soda bread; and a virgin mule.
Jamie cooks a meal with produce he obtains from his mother's garden. He prepares rosemary pork chops with creamed corn and bacon, along with quick-braised collards and seasonal greens. For dessert, he makes a berry crisp with pistachios and oats.
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