We just got back from vacation in Georgia. It’s such a great state with so many people committed to delicious food fresh off the farm. My kind of place, really. And to be honest, they make some mean fried chicken.
While I was there I couldn’t help but do some canning of some fresh Georgia peaches. I basically followed this method for canning the teeny ten pounds I had into four quart jars. In some of the jarred peaches I packed in some fresh basil,
This past weekend the most recent Top Chef winner Paul Qui was in town at Market District to do a demo and answer questions. Honestly, I don’t think there has been a nicer, more unassuming winner of that crazy show. He’s just such a humble, talented guy. His dishes were lovely light versions of chicken rice (his with lots and lots of a lemony ponzu) and a summer miso soup. Things, he says, are his comfort foods. I can completely see why.
His cooking got me thinking about dishes I had made in the past but could bring together for the perfect, almost no effort summer dinner. Granted, you’ll have Asian food a couple of days in a row, but I don’t think that ever hurt anyone. Plus, this is the time of year that you can gather just about everything locally, aside from the kombu, katsuobushi and a couple of pantry items.
But perhaps the thing that makes me happiest about this kind of dinner is that since everybody gets to choose what to include in their bowls, it’s lots of fun for Cherub. She amazed even me tonight by her choice of tofu, zucchini, carrots, green onion, bean sprouts and snap peas. But she passed on the fresh sweet corn. (What kid does that?) And she even had seconds.
I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves. Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately. I’ve made cobblers, pies, and grunts. I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post). What to do with the dregs from the blueberry syrup? The excess from 20 pounds of cherries? Toss them in vinegar along with some herbs. Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by. It’s as easy as that, and the flavors are only limited by your imagination. And honestly, can you think of a nicer hostess gift? Just strain into a vintage bottle, and cork. Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette. You’re most certain to be invited back.
From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic
A few guidelines: for deepest flavor use
I visited Easton Farmer’s Market this afternoon with friend, fellow foodie and owner of Columbus Food Aventures, Bethia. We were both so pleased to see so many vendors and such a comprehensive market for something so new. In only its second week, it was a veritable grocery store in the parking lot just behind Fadó and J Crew. Go figure.
Produce highlights include fresh produce from Rock Dove Farms (from whom I scored fresh shelling peas), Wishwell Farms (which had gorgeous fresh
