Summer

One of the many benefits of growing up in Middle Georgia is knowing where your food comes from. Knowing who grew it, where they grew it, and how they grew it. I cannot think of a better “know your farmer” situation than knowing the Pearson clan, especially since they grow this Farmer’s favorite jeweled delights of summer’s bounty – peaches!

Now that peach season is in full tilt, I journeyed out to Zenith and Lee Pope, Georgia (suburbs of the metropolis Fort Valley, mind you) with some out of town friends. They wanted peaches and I knew just the spot. This farm is my go to spot for peaches. I send my clients “thank you” baskets from this farm full of peaches, pecans, or whatever is in season, for I know that a gift from their farm is always in good taste. I wanted my friends to see the old schoolhouse turned packing shed, taste the best peach ice cream, and experience the sights, smells, and tastes this place offers. If you’re anywhere in Middle Georgia this summer, do stop by!

We traversed and travailed up US Highway 341 from Kathleen to the farmland straddling Peach and Crawford counties where the soil is imbued with the elements and nutrients favorable for peaches. In fact, this belt of soil in western Middle Georgia is so conducive for peach production, that the area has donned our fair state with its marvelous nickname - “Peach State.”

My mother, brother and a couple of friends were coming to dinner Sunday night. I had the main course – some organic St. Louis-cut pork ribs (according to the Whole Food’s butcher these are meatier though less tender than baby-back ribs – and they MUCH cheaper). I had plenty of peppery arugula for a vinegary foil for the sweet and smoky barbecued ribs. What I needed was a side dish salad – something that I could make before my guests arrived. Something starchy, but showcasing summer vegetables. Of course, I really did not want to go to the market. I’ve got a vegetable garden – isn’t that supposed to supply me with veggies?

Well yes, and no. See my day’s harvest? This would be perfect for three or possibly four, but I had seven people coming to dinner. Hence, the Wheatberry Whatever Salad. The salad pictured is farro combined with the beans, squash, tomatoes, basil and garlic chives with olive oil, lemon juice, crushed garlic, salt and pepper too. It was great. It would also be an excellent way to use odds and ends of produce in your refrigerator.

In case I’ve never shared this with you I am crazy about the zooooks. I grew up eating my mom’s wonderful sauté of yellow squash and zuccchini that was a regular staple in our house and I find myself picking up zucchini whenever I can. And lately I’ve made many a quick summer evening meals out of zucchini and summer squash alone. It’s simple, easy, flavorful and delicious.

This dish began as a side to accompany a grilled chicken but soon became a main dish for me. I think it began from a recipe I tried a while back and mutated into something so simple and easy.  It’s really more of a serving suggestion than recipe since the exact measurements don’t matter. And I say they do not matter because I haven’t bothered to measure. See how sneaky I am?

I’ve been known to add a few thick slices of smoky grilled purple onions to this and have it for dinner without anything else.  As long as cheese is involved (and a glass of wine) I really don’t need much else.

What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.

What amazes me is how many variations there are to this simple side. The list of ingredients seem to vary by region and season. Has anyone ever tried a North Carolina version of coleslaw? It is made with ketchup and vinegar, which sounds really different to me. I haven't really wrapped my head around that one yet. I have made a Tennessee version, which is mustard based and I really like it.

And it's not just the ingredients in coleslaw that vary, but how and what it's served with is also diverse. Coleslaw is most often found as side dish to barbecued meats. However, it's also the quintessential side for a fish fry and is found on top of hamburgers, hot dogs and sandwiches everywhere.