One Local Summer

I'm afraid that I am posting some pictures of the same meal as last week, hopefully better ones. We did have several local-only meals - eggs, gazpacho (this time spicy), and last night , it felt like fall, so I brought home an African Squash, onions and garlic for our favorite warm soup. I am bravely posting a picture of myself, holding this newest member (this season) of our farm vegetable family, because I think it shows how much I needed a bit of warm soup. And isn't it big? This just shows one third of it. I was on the phone with my mother in law who was giving me healing advice. Thanks Helen:Red and green mixed okra (it all turns green after cooking it):Roasted purple and yukon gold potatoes, onions, garlic, red peppers, Delicata squash and beets:
A close up of the small Delicata squash:We just can't get enough fried okra right now. A woman who is volunteering at the farm and is a former chef from Woodfire Grill in Atlanta gave me a hint about the okra. She said to soak it for an hour in buttermilk and then drain well. Coat it in corn meal (with a bit of flour) and with grits, to add more crunch. I can't say I did this the other night as I wanted to wait until I could buy the locally produced grits and buttermilk but I will definitely try it in the future.

Gazpacho:We'll be out of town for a few weeks. I hope that I'll be able to post some local meals from north Georgia and N.C., if we are able to create any local meals.