31 July 2011

It has been a fun and interesting weekend. Last week, I officially announced my candidacy for Canton City Council – www.grantforcanton.org. I'm sure it will be an interesting experience, so wish me luck! For tonight's Sunday Supper, I made a quiche from local farm eggs I bought at the Canton Farmers Market yesterday. The eggs are beautiful, and I buy them from the same farmer every week. I added heirloom tomatoes and basil fresh from the garden. I am trying to find a way to use all of the tomatoes, and I have also been giving a lot of them away. Also, I used the first figs of the year in a salad and a rustic fig tart. It was a simple, but delicious, garden to table supper.

Please visit and "like" my campaign's Facebook page – Grant for Canton. I'll be cooking up some fund raising events in the weeks ahead, so sign up to receive email alerts on grantforcanton.org.

Hope your Sunday Supper was equally enjoyable and a lot less political!

The Menu:

- Heirloom Tomato and Basil Quiche

- Baby Spring Lettuce with Figs and Virginia Sweet Tomoatoes

- Rustic Fig Tart

10 July 2011

Yes, as my dear friend, Helen Spears, reminded me on Facebook, my last Sunday Supper post was on Memorial Day weekend. I was out of town on business most of June, and Jeff and I took a cruise at the end of the month through July 4th. So, it was nice to be home for the weekend to enjoy a true summer supper. I went to the Canton Farmers Market on Saturday, and found some great local, organic produce. I bought peaches, lady peas, patty pan squash, and watermelon. In addition, our heirloom tomatoes have ripened, and we have a ton of four different varieties. The basil is also prolific, and that is a good combination. So for tonight's long awaited Sunday Supper, I focused on the local produce and items from the garden. It tasted just like Summer! I actually found a recipe for Tomato Lemonade and used some of the heirlooms and Virginia Sweets to make a signature cocktail to accompany tonight's supper. It was delicious! In addition, I pan roasted some chicken breasts with a tomato and basil relish. I used the local Georgia peaches to make a cobbler, and Jeff made homemade vanilla ice cream to accompany. I did not get a photo of the ice cream, but it was divine! Cory joined us for dinner on the side porch, and now we are preparing to watch True Blood. All in all, a great weekend!

I have a very busy week ahead at work, and I wish you all a great one!

Summertime, and the living is easy...

The Menu:

- Pan Roasted Free Range Chicken with Tomato, Basil and Ginger Relish

- Organic Heirloom Caprese Salad from the Garden at One Britt

- Local Lady Peas

- Baked Patty Pan Squash

- Cornbread

- Georgia Peach Cobbler with Homemade Dominican Vanilla Ice Cream

- Tomato Lemonade Cocktail