Plates full of vegetables are common at lunchtime across Arkansas, and range from the summer pate of fresh sliced tomatoes, PurpleHull peas and cornbread in the summer to more substantial and hearty preparations in the cooler months. Lunch at Pickens Commissary (as R. A. Pickens and Son is known to Dumas locals) includes two or three sides with or without a lunch meat. Cabbage, prepared steamed or fried, is slightly sweet; stewed squash is hearty enough to be a meal in itself. And rice is almost always accompanied by brown gravy (except at breakfast, when butter and sugar are also acceptable).
Special Dish: Steamed Cabbage, Stewed Squash and Brown Rice with Gravy
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