Summer

When I was little, I had a Little Golden Book about Farmer Brown's Farm. 

I was thrilled for Mama to take us to Farmer Brown’s Market in Montezuma, Georgia as children ...... and to tell you the truth, I still have the same thrill today!

Mimi and I went the other day for Elberta Peaches. Farmer Brown’s grows and sells the iconic peach in late July and into August in the same county from which they came. Though not the same Farmer Brown as in my Little Golden Book, the story is very much the same – a farm full of beautiful fruits and veggies and flowers set in a lovely land. This land called Macon County, Georgia, has stories upon stories of its own, but one in particular relates to peaches and thus our pilgrimage Farmer Brown’s.

Mimi and I went the other day for Elberta Peaches. Farmer Brown’s grows and sells the iconic peach in late July and into August in the same county from which they came. Though not the same Farmer Brown as in my Little Golden Book, the story is very much the same – a farm full of beautiful fruits and veggies and flowers set in a lovely land. This land called Macon County, Georgia, has stories upon stories of its own, but one in particular relates to peaches and thus our pilgrimage Farmer Brown’s.

Everyone loves summer squash and zucchini—they're easy to cook, eat, and grow. But when you don't have the space, the farmers' market is a great place to get your favorite vegetables. I know I always leave with at least a bagful of fresh produce. Everyone recognizes long green zucchini or crook-necked yellow squash, but there are so many more shapes and sizes to choose from. And each size or shape lends itself to different ways of cooking, but one of my favorites is stuffing them.

Squash aren't just for sautéing or steaming. These round summer squash, once roasted, are the perfect vehicle for a number of different fillings. Serve these little packages as appetizers at a summer party or for a family dinner. Meat fillings are always popular, like ground beef or pork. But during summer, when you're not in the mood for a heavy meal, a vegetarian option is always a pleasant respite from all the steaks and hamburgers.

All summer long I love to make ice creams and sorbets. I use all types of fruit to create the most fantastic flavors. For ice creams, too, I enjoy creating unique flavors with herbs and spices. These frozen treats are sweet and dessert-like, but they also work to cleanse the palate after a meal. So before the warm weather ends this September, I'm using my ice cream maker one last time.

Typically ice creams are made with a custard base using sugar and egg yolks that are combined with hot milk. You get rich consistency and a luscious mouthfeel from ice cream created this way. But instead of a custard base, this recipe uses crème fraîche to create the rich texture. This French cream is cultured and has a sweet-tart flavor like a cross between cream cheese and sour cream. It makes an exceptional ice cream. But I take this dessert to the next level with the addition of lavender.

Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings.

After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and vinegar have separated).

The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.