Well, it has been a few weeks since my last post, but it has been a busy summer so far. I spent a week in Chicago for work, and we managed to sneak in a long weekend at the beach with friends a few weeks ago. The past two weeks have simply been too hot to fire up the Viking! Today, however, I had to get back in the kitchen to prepare the fresh local vegetables I found at the Canton Farmers Market on Saturday! The produce is really beginning to come in, and I am excited about the rest of the summer. Hopefully, it will cool off and rain soon.
Today, most of my family came down for our annual We Are The Grants pool party! We had a great time, and it was especially fun to watch my twin grand nephews, Pierce and Reagan, enjoy the pool. We had a great day and missed those that could not make it, as well as the others who are no longer with us.
For tonight's Sunday Supper, I went with all locally grown vegetables. I bought some of the season's first okra and silver queen corn on Saturday, and both were delicious. I also cooked some Lady Peas and cornbread. We had the first heirloom tomatoes from the garden, small yellow Virginia Sweets. They are like candy, and I am looking forward to the other varieties. The fig tree is bountiful this year, but it will be at least a couple of more weeks until they are ripe.
So, that's about it for this week. Stay cool out there, and eat your vegetables!
- Fried Young Okra
- Silver Queen Corn with Truffle Oil
- Fresh Lady Peas
- Virginia Sweet Tomatoes with Basil, Balsamic Vinegar
and Crunchy Salt
- Iron Skillet Cornbread