i picked up some field peas at the farmers market this week. i tossed them with some olive oil, end of the season peppers, garlic, and onions. a perfect summer side.
Archive for the ‘garden to table’ Category
the ripe thing
garden to table
whenever we drive through greensboro, georgia i make a stop at their farmers market; the ripe thing. they have a little bit of everything there. we picked up some fresh lima beens, fresh salsa verde, muscadines, and scallops. i always love their old school signage too!
farmburger
garden to table
our friends at farm 255 are always up to something new. this spring they opened up a new restaurant called farmburger in decatur, GA. with a similar concept as farm 255, they are serving up farm raised burgers (from their own farm) with toppings fresh from local farms.
we ordered a sampling from their menu. to start we had homemade pickles and boiled peanuts.
for our entree we ordered a no 1 burger and a quinoa veggie burger topped with some fresh arugula, heirloom tomatoes, farmburger sauce… and some pickled jalapenos on the side. delicious! we also ordered some farmburger fries which are tossed in parmesan cheese, garlic, and herbs…YUM!
fresh food just tastes better!
muscadines. the grapes of the south
garden to table
the muscadines are finally ripe. we picked some up the other day at the farmers market in greensboro. muscadines are a little bigger than regular grapes and eating the seeds and skin is not recommended. i like to squeeze the grape and let the flesh pop into my mouth…then spit the seeds. another southern tasty treat!
summer supper at the idea shack
garden to table
thanks again to design*sponge for including us on friday.
here are some more images from the supper. hugh’s recipe for shrimp rolls follows…
enjoy!
rebecca standing in the door of her idea shack:
the light inside is insanely beautiful- dim, but glowing.
meanwhile, outside…
we all loved looking at the reisling gelee’, or as we called it that night, “Fancy jello shots”…
fig BBQ sauce
garden to table
my friends carrie and catie cooked up this yummy sauce from the figs in their back yard. this time of year the fig trees are exploding with their lovely fruits.
enjoy!
recipe follows
drying peppers
garden to table
right now our pepper plants are covered in bright red peppers. i love to dry them so i can eat them throughout the year. my favorite way is to make a garland and hang them in the kitchen. all you need to do is take an embroidery needle and some twine or yarn and strand them through the green part of the pepper. you instantly have a sweet little garland and in a few weeks……some dried peppers!
canning in the city
garden to table
right now our garden is bursting with vegetables- always seems to come all at once. this past weekend I did some canning so i can enjoy some of this bounty all year round. i made some pickled fennel with grapefruit zest, cherry tomato and chili chutney, pickled beets, pickled carrots with carraway, spicy pickled carrots, and pickled chard stems. pickling is so easy and quick and you can pickle just one jar at a time. people oftentimes think that you have to grow loads of vegetables to can. i oftentimes just pickle a jar or two and can items from my farmers market.
i don’t know what it is about canning but it always makes me feel so good. it always brings some country vibes into my city home.
on a similar note….athenians: liana krissoff and rinne allen have a book about canning coming out called “canning for a new generation“. They are having a book signing and tasting at gosford wine this Thursday at 6:30 pm. Come by for a pickle or two, some wine, and get inspired to can.
finding chanterelles
garden to table
this past year we have really gotten into foraging food. the thrill that you get from hiking through the land that surrounds you and finding food that nature offers is priceless. foraging has really connected us to our environment and seasons. it is really quite amazing how much food in our backyards, fields, and forests is edible, and quite tasty!
this summer has been a great year for chanterelle mushrooms. this fungi is easy to identify and there is not any poisonous look-a-likes around. not only is this mushroom beautiful but it is one of the more flavorful mushrooms out there. we have found so many this year that we have dried some so we can enjoy them all year long…..until next season.
click here to read an article in the month’s food and wine about an inspiring forager/chef in california
