One Local Summer: Southern, week 6

Wednesday, July 15, 2009

As we near the half-way point of the challenge, summer produce is arriving in full force at our local farmers markets. First sweet corn and heirloom tomatoes have been spotted, peppers and melons are on the way (and probably already arrived further south of DC). Here’s what we’ve cooked this week in the Southern region:

Kentucky

Caroline of Burrow House topped hand-made pasta with sage butter and garden-fresh tomatoes.

Tennessee

Kristina the Tennessee Locavore describes the thrill of having to floss after eating the first sweet corn of the summer, and a “summer in a bowl” sweet corn chowder.

Melissa of Bridgman Pottery cooked a hearty pot roast with stewed onions and garlic, tomato-basil cobbler (local butter and flour crust!), green beans, roasted root vegetables (potatoes, carrots, sweet potatoes, kohlrabi), tomato/sweet lettuce salad with basil-buttermilk dressing. She was too busy to blog but shares the details over on Flickr.

Sarah at A Girl Named Go shares a meal of chard-stuffed squash with green beans and some delicious bread from a local bakery.

Virginia

Elizabeth of Caveman Food dishes up pork chili verde with those newly-arrived peppers and tomatillos.

Keeping Up With K makes gorgeous summer pizzas with local flour, local cheese, and local veggies.

Jasmine of Knitting 40 Shades of Green always manages to include local cheeses in her meals, and this week’s fresh corn and goat cheese salad is no exception.

Nancy of Learning As I Go had a number of lovely, local dishes, including fresh tomato sauce (local tomatoes, garlic, red pepper flakes, olive oil) and local mozzarella over fresh pasta; local greens with a blueberry vinaigrette (blueberries, red wine vinegar, olive oil, salt & pepper), and blackberry gelato.

Carolyn of Walnut Spinney makes a marinated salad with homemade Catalina dressing.

Sylvie the Rappahannock Cook & Kitchen Gardener prepared a spectacular multi-course, French-inspired feast using local and homegrown ingredients, including sparkling wines from Barboursville.

Here at FoodieTots, we had local dogs and slaw, twice, more fun with sour cherries (pickled and pied), and a Virginia bubbly as well.