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
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