Bounty from the Garden

July and August bring forth an abundance of fresh produce, fruits and vegetables, and it is just about the most glorious sight to wake up each morning just after sun rise to see the morning dew still clinging to the day’s harvest. Picking won’t begin until later in the day, after full sun dries out the plants, but the anticipation of preparing the menu for the day, and planning what produce will be put away for winter is exciting. This year the tomatoes, squashes, peppers, and a plethora of herbs abound, while the beans seem to resent the extreme heat. Okra is flowering, and pods will be ready later in the summer through the fall. And the corn will be ready for the 4th, then we will plant again for a fall crop. The Farmer’s Market is loaded with squashes, beans, tomatoes, berries, peaches, egg plant, corn, peppers, and peas. So there is plenty for us all. We add buttermilk fried chicken, grilled pork tenderloin, shrimp and grits to the menu with roasted vegetables, corn pudding, platters and platters of tomatoes, corn bread loaded with crazy special flavors, like jalapenos, okra, blueberries, and herbs. Then add some angel biscuits with freshly made peach preserves, cobblers and ice cream….. Ahh, the summer flavors of the South! The good news is there will be plenty put by for the winter too, in case you do not get your fill now.