One Local Summer: Southern, week 3

Wednesday, June 24, 2009

Summer is here! A busy week for many of us, and a couple of us outsourced our local cooking this week for some spectacular on-the-farm dining. Read on…

Kentucky
Caroline of Burrow House had a hearty cookout meal of ribeye steak on the barbie, grilled squash, slaw, tomatoes and kale chips.

Tennessee
Kristina the Tennessee Locavore enjoyed chilled curried yellow squash soup with cilantro-lime puree, roasted green beans, and a peach cobbler with ice cream made of local milk, cream, and honey.

North Carolina
Sarah at A Girl Named Go normally reports from Tennessee, but traveled for hiking with family in Eastern NC this past week and happened upon a local food restaurant, where she enjoyed a garden platter of sautéed collard greens, cabbage (with a very smoky flavor), a delicious potato and leek au gratin and a side salad of arugula with goat cheese, apples, spiced walnuts and candied onions. Dinner was followed with dessert at a town ice creamery.

Melissa of Rabbit Tree Hill was under the weather this week but still managed to send in a quick report of a large mouth bass and Asian slaw dinner. (Hmm, I guess cabbage is our theme this week!)

Virginia
Elizabeth of Caveman Food cooks another local, gluten- and dairy-free meal, this time of roast Polyface Farm chicken with peach gravy, braised kale and cucumber salad.

Jasmine of Knitting 40 Shades of Green stuffed bell peppers with a mixture of ground beef, cabbage, garlic and more peppers, and enjoyed them with a bean salad with chunky tomato dressing and feta.

Nancy of Learning As I Go was too busy to blog her meal, but reports that she also served chicken this week, this one grilled with McCutcheon’s Vidalia Onion Mustard and spring onions, served alongside roasted zucchini, summer squash and red onions, and a quick pickle salad of local cucumbers and carrots.

Nana Sadie reports that she is growing tired of salads, but got her first taste of garlic scapes from her CSA this week.

Carolyn of Walnut Spinney shares a recipe for traditional iron skillet cornbread, which she served with venison and cabbage for dinner and topped with homemade peach preserves for dessert.

Sylvie of Rappahannock Cook & Kitchen Gardener and I (FoodieTots) attended dueling summer solstice farmland feasts on Saturday night. Sylvie was one of the coordinators of the Rappahannock County dinner at Mount Vernon Farm in Sperryville, VA, enjoying the culinary magic of Chef Cathal Armstrong (Restaurant Eve). My husband and I spent an enchanting evening savoring Loudoun County’s early summer bounty, prepared by Chef Tony Chittum (Vermilion) on the grounds of our CSA farm, Potomac Vegetable Farms. I can’t speak for Sylvie, but I left feeling re-inspired to make the most of our local foods this summer, and reconnected to the farmers and land from which it comes. (For good measure, I also brought a few local items to a Father’s Day picnic at a local winery.)

See you next week! - Colleen

Posted by OLS Southern Regional Coordinator on 06/24 at 02:44 AM


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