Tag: forsyth farmer’s market

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food savannah

Sunday Dessert: Strawberry Bread Pudding

Strawberry Bread Pudding

My weekend was sweet. Friday, I met Jovan and Matthew from The Farmer and The Larder. They were in Savannah doing a pop-up dinner at White Whale Craft Ales. I know Jovan and Matthew through my friend Nicole, so it was great to see in person and not just via Facebook and Instagram. They gave me some homemade biscuits and bread to take home, and I was immediately inspired to make a bread pudding from their donation. Saturday morning, I went to Forsyth Farmer’s Market and bought some fresh strawberries. Then I got some heavy cream from the local grocery store. Later I scoured the internet for a strawberry bread pudding recipe, and I found one that had most of the ingredients that I have. I found a great strawberry bread pudding recipe by a fellow southerner, Trisha Yearwood.  It was delicious.  I would like to make a gluten free version using cornbread.

Categories
food home cooking

Look What I Made: Green Tomato Relish

 

I have been experimenting in the kitchen with the fresh veggies I got from the Forsyth Farmer’s Market.  Last week I saw the green tomatoes, but I had no idea what to do with them.  Earlier this week, Indrani Sen asked on Facebook about recipes for green tomatoes.  Indrani who is a journalist, got a quote from me seven years ago when she wrote about the Unfancy Food Fest.   It was one of the first  New York Times articles about the Brooklyn foodie artisan movement.  Anyway, her query led me down a rabbit hole of green tomato recipes.  There’s green tomato salsa, remoulade, etc. I ended up using a Green Tomato Relish recipe from Food.com

Ingredients:

  • 3 chopped green tomatoes
  • 1 red onion, chopped
  • 1 red pepper chopped
  • 1/2 tablespoon salt
  • 1/4 cup sugar
  • 1 pinch of dill weed
  • 1 pinch of curry seasoning
  • 1 pinch of garlic pepper
  • 1/2 tablespoon of  coconut vinegar (from La Terra Natural Oils)

 

Directions:

  • Put everything in a pot and let simmer for 30 minutes.
  • Let cool and then put in a mason jar.

 

It’s great with breakfast, lunch and dinner.

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food home cooking savannah

The Ultimate Southern Thanksgiving Side: Cornbread Dressing

local dressing

Dressing is the ultimate Thanksgiving side. On Thursday, there will be macaroni and cheese, potato salad, candied yams and cranberry sauce. However, dressing is the main side to go with the Thanksgiving turkey. It has to be right. It can’t be too dry or too salty. Plus, it must be seasoned properly. Stuffing or dressing, that is the question. It’s kinda like the debate between pumpkin pie and sweet potato pie. I prefer dressing. Stuffing is stuff you might stick in a turkey. It is the stovetop dreck that is high in sodium but low on flavor. Dressing is a side dish, a Thanksgiving staple. In the South, it is typically made old bread or cornbread. The vegetables used are up to the cook.

My friends in New York love my dressing. One friend requested that I make it for Easter, and I have brought my dressing to a few potluck dinners. Now that I live in Savannah, I make a dressing that incorporates local food and flavor.

Inspired by the vegetables I got from Forsyth Farmer’s market, I decided to make an Italian flavored cornbread dressing. From the farmer’s market, I used red and yellow peppers, fresh basil and Vidalia onion. Then I went to my local grocery which is walking distance from my place. I bought Italian sausage, chicken broth and Jiffy cornbread mix there.

Eating local also means going to locally owned business. There’s an amazing takeout place called 520 Wings. According to local Savannahnians on Yelp, the garlic parmesan wings are the best wings in town.

Now that I have all the ingredients, I got to work. First I made the cornbread the night before so that it was completely cooled. Then I roasted the vegetables in the oven and cooked the sausage in a saucepan. As the vegetables and the sausage were cooking, I took the cornbread and cut in the big chunks. Then I place the pieces in a casserole dish. Then I added the chicken broth and the vegetables. Next I added the Italian sausage after making sure that any grease has been drained. Using a big wooden spoon, I mix all the ingredients together. Then I added the chicken parmesan wings and basil on top.

Have a good Thanksgiving!
P.S.Check out Michael Twitty’s hilarious post on how to navigate Black Thanksgiving when you are not Black.

Categories
food

Peaches At The Forsyth Farmer’s Market

peaches
Peaches

Georgia is known as the “Peach” state, but I hear that South Carolina produces more peaches. When you in this part of the South, the Low Country, you get the best produce from both states. Watsonia Farms is a regular vendor at the Forsyth Farmers’ Market, and they bring pretty peaches every week. Watsonia Farms is a family farm based in Monetta, South Carolina that is nearly 100 years old.

Categories
food home cooking

Summer Squash Is The Sunshine of the Farmer’s Market

Yellow Squash

I have eaten so much yellow (summer) squash this summer. At the Forsyth Farmer’s Market, it is plentiful.  I have cooked yellow squash with onions and I have made squash casserole with onion, heavy cream, cheese and crackers.

Recipes:

Squash with onions and brown sugar

Summer Squash with Basil and Green Onions

Summer Squash Risotto