Cantaloupe responds well to hot summer heat and is currently in high season across much of the US. Generally, this time of year we keep cantaloupe freshly cut and cubed in a container in the fridge. Cantaloupe is one of those fruits that is always found in the prepared foods case in the produce department — but it’s so often dull and pretty boring. However, in the heat of mid-August ripe cantaloupe is luscious with tangy juices. If we’re not eating it fresh, I will pop it into the blender to make a smoothie. I’ll often add yogurt, maybe a bit of mint and a handful of blueberries or so. The other day as I was making our breakfast smoothie it occurred to me that it would make a fantastic popsicle. (more…)
Fresh from the Garden
A garden-ripe, fresh tomato is the absolute ultimate in summer produce. Out of season tomatoes are flavorless rock-hard orbs shipped from some other hemisphere. Out of season tomatoes are nothing if not pure disappointment. In season, tomatoes are bursting with flavor, juicy and luscious. Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine ripe tomato. So, when it’s tomato season, I heartily endorse eating those glorious ripe ones as often as possible. (more…)
I grew up smack in the middle of peach country in South Georgia. When I was in high school, my spring breaks were dictated by picking season, as many of my classmates were the sons and daughters of farmers. I’ve bought peaches (and pecans) from my former neighbors at Pearson Farms, a fifth generation family farm, for nearly 20 years. Peaches are one of my favorite summer foods. To my mind, there’s simply nothing better than a perfectly ripe peach. The best way to eat a fresh one is standing over a sink letting the juices drip down your arm! However, peaches are great to cook with, too. This post includes a bushel basket of peachy keen recipes! (more…)
Corn is Summer
Corn is one of the premier vegetables of summer all across the United States. Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey! The farmer had a stand on the side of the road in front of his cornfield. He would ask how many ears you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch.
Everybody Likes Butterbeans….
Butterbeans are one of my favorite things to eat on this Earth. Yes – that includes fine Belgian chocolates, French delicacies, other Southern classics like fried chicken with rice and gravy or Georgia peaches picked fresh from the tree. Butterbeans are my soul food. I don’t mean Soul Food in regards to African American Southern cooking. I mean the taste of butterbeans actually seems to touch my soul. My family always planted a large garden. In the evenings during the summer, we’d sit on the screened-in porch shelling the butterbeans or field peas that Dede had picked early that morning. Meme would put them on the stove with a hunk of fatback and chopped Vidalia onion. They’d simmer slowly until creamy and tender, bathed in an opaque salty, smoky broth. Once they were tender, my grandmother would ladle a spoonful of rice into a pale blue shallow bowl, then top it with a heaping mound of butterbeans and steaming broth. At some point the rim of the bowl was chipped, but that precious butterbean bowl now rests aside my finest china and crystal in the china cabinet. When I am feeling down in the dumps, sick, or homesick, I cook a pot of butterbeans. Butterbeans are my food juju.