Wando River View from Daniel Island
Here we are at the beginning of what should be the hottest month of the year, August. The end of summer days reminds me of many years ago when I was a private pilot trying to build up my flying hours. I always had to plan morning flights because if I dared wait until later in the day, I'd have to fly around thunderstorms. Occasionally, during the summer months I would be brave and leave the airfield only to have to turn around and come back anyway because a storm would move so fast that I didn't expect it to get in before I could land. It was pretty scary back then to have to "run" a plane in before lightning, but it sure was an adventure when I think about it now.
But in spite of the storms and the heat, at this point in my life I’ve enjoyed the work that it brings, because along with the summer weather comes some of the best foods of the season.
Since I was born in the Deep South and I’m southern to the core, then you know that I love all of our southern crops like sweet corn, squash, cucumbers, watermelon and on and on and on until you have listed everything grown southern. And, there is a bounty available at our fresh farmers markets and roadside stands here in this area to be had and thankful for.
Mr. Fields Farm Stand
I told you in my last blog that I was looking forward to the farmers market opening on Daniel Island. Well, it has been great, even though it’s been rained out a few times. The market is within walking distance for me so I love going there and being able to choose fresh vegetables from the farm stands and baked goods from Rococo Bakery.
On the far side of the market and right at home under the giant oaks, you’ll find Mr. Fields farm stand. Mr. Fields comes over from John’s Island with fresh vegetables and very red and ripe tomatoes. I bought tomatoes, peaches, and cucumbers from him. I had to let the peaches ripen for a few days and then I greatly enjoyed them on a bed of mixed baby greens, with chicken salad and poppy seed dressing. Poppy seed dressing is just perfect to serve on salad with peaches in the hot months. A light balsamic vinaigrette or raspberry vinaigrette will work too. Brianna's makes a delicious poppy seed dressing, and Ken's makes any other dressing that you'd like if you need to buy it instead of making it.
I've used my summer tomatoes for grilled tomato-cheese sandwiches, salads, and a savory tomato pie (for the recipe see my website at http://www.cheflindaweiss.com/).
If you're going to make the grilled cheese and tomato sandwich, use a little mayonnaise on both sides of the bread, then add your cheese and tomato slices. It makes the cheese taste better. The large summer tomatoes are also good for making a ripe fried tomato. Yep, ripe, not green. A sweeter flavor to me. I'd rather have them. Try using a fried ripe tomato with mozzarella cheese melted over the top and some basil shredded over the cheese. MMMM.
Oh, and don't forget the cornbread salad. For those of you that have Memories From Home, you know where to find it.
Now is also the time to buy juicy, bright red watermelon. I see the farm trucks pulled over to the side of rural roads selling their melons. Almost all have a big green striper cut into and then broken and pulled apart so that zaggy chunks of red are just waiting for someone to pull off a chunk and eat it while the juice is dripping down your hand, onto your arm and shirt. Remember those days?
A story that I should not tell about stolen watermelon!
I can't see a watermelon without being reminded of my childhood, and sitting on the back porch at my grandparents old home place eating watermelonpicked righ out of the field, or the day of the stolen melon that lived in infamy with granddaddy.
As children, my sister and I were a little on the contrary side. Our grandfather was sure that if he told us not to do something that we would do it anyway, and he wanted to prove his point that we were contrary. So at ages 5 and 3 granddaddy told us that whatever we did, we were not to touch the watermelon in the field, knowing “full well” as he called it, “full well” that we would be in the watermelon as fast as we could get there.
So, he sat in the porch swing of the old house, high above the ground and he waited, and watched as we found the biggest watermelon that we could roll. We rolled the watermelon all the way to the fence. Once there, I tried to pick it up and give it to my sister who was on the other side of the fence with arms spread apart,waiting to catch the melon. But it was no use. I couldn't do it, the melon was too heavy, and it fell out of my hands and smashed into green unripened chunks. I yelled, the “damn” watermelon broke. And, from high on the porch we heard the peel of laughter. Granddaddy could not contain himself. He had proven his point.
Everyone that came to visit after the watermelon episode had to hear that story and of course, see the site of the crime and meet the criminals. But, we got him back a few summers later. Note that I did get into trouble for the “word” that was not appropriate for a 5 year old to say in 1955!
Getting Even
My grandfather had gone from the piney woods of Alabama to school at Auburn where he studied agriculture. He met my grandmother there and they married and moved back to his home county and bought an Vicotian farmhouse that was built around the turn of the century. He built a home for my father so that he could be close when he came back from the war. So, after I was born we lived down the "lane" in the home that my grandfather built for us.
Granddaddy had arthritis for most of his adult life. His arthritis was so severe that I remember him driving only twice in my life, and because of the severity of his illness he had retired early from the timber business.
Granddaddy liked to take a nap everyday after "dinner" which was lunch to us back then. After his nap he would take a walk to the store in town and then come up the lane past our house and look into the old barn. We knew his routine so we prepared for the “get even” by getting mother to take us to a five and dime store in Linden where we bought a rubber snake.
We tied the rubber snake to sewing thread and sat the snake on top of the barn door latch. Then we waited patiently for granddaddy to get close to the barn. We started making noises to be sure that he would come into the barn to see what the noise was. And, he took the bait. Granddaddy walked cautiously to the door, and put his hand into the large cutout of the door to pull up the latch. As he did, we used the thread to slowly pull the rubber snake across his hand. Since granddaddy could see the snake through the large opening, he jerked his hand up, and yelled. At that point we could no longer contain our laughter. He started laughing too and told us that we finally got him. He was a true southern gentleman. A country gentleman as I called him. That was another story that he and we, could tell for years to come.
Southern Girl
Speaking of southern, my granddaughter McKenzie loved the squash casserole that I made while she was here recently. I’ve never seen a one year old eat so much squash in my life. Come to think of it, I’ve never seen a one year old eat squash! She devoured two adult sized portions. It was a little on the spicy side too.
McKenzie’s Favorite Squash Casserole
If you have some small and tender squash from the market or your garden, it’s so easy to prepare in a casserole. Just wash and slice about a pound and a half of squash, or as much as you want. Also, chop one Vidalia onion into cubes. In a pan large enough to hold the squash, alternate the squash and the onion. On top of each layer sprinkle as light or as heavy as you like for seasoning, either Cavender’s All-Purpose Greek Seasoning or Cajun Seasoning. Add a tiny bit of water to the squash if needed. Cook covered until very tender and then remove any excess liquid if any and mash the squash. To the mashed mixture, add one egg and a couple of teaspoons of mayonnaise. Then stir in 1-1/2 cups of your favorite cheese (I usually use Cheddar), then bake in the oven at 350 until bubbly. I don’t usually add any extra salt and pepper since I’m adding the other seasonings. Enjoy.
Another good squash recipe that can be served hot or chilled is Cream of Squash Soup with a Hint of Curry from Betty Sims in Birmingham. She is the author of Southern Scrumptious, How to Cater Your Own Party. I know that Betty won't mind me using her recipe since I've written about her in South Carolina Homes & Gardens Magazine with her permission and she sent me a note to say that she loved my article. Betty is a wonderful cook.
Betty suggest serving this with parsley and curry, but I also out a dollop of creme fraiche on top and sprinkle the crème fraiche with curry powder.
Cream of Squash Soup with a Hint of Curry
1 large onion, minced
2 cloves garlic, minced
1/4 cup butter or margarine, melted
2 tablespoons vegetable oil
3 pounds yellow squash, thinly sliced
3 1/2 to 4 cups chicken broth
1 cup half and half
1 1/2 teaspoons salt
1/2 teaspoon white pepper
Chopped fresh parsley
1/2 teaspoon curry powder
Sauté the onion and garlic in a mixture of the butter and oil in a heavy saucepan until tender. Stir in the squash and chicken broth. Simmer, covered, for 15 to 20 minutes or until the squash is tender, stirring occasionally. Remove from heat. Spoon 1/3 of the squash mixture into a processor. Process until smooth. Repeat the process twice with he remaining squash mixture. Return the squash mixture to the saucepan. Stir in the half-and-half, salt and white pepper. Cook over low heat until heated through, stirring constantly. Ladle into soup bowls. Sprinkle with parsley and curry powder. May serve chilled.
Good Gracious Plenty-Places To Eat in Mount Pleasant
Village Bakery
My friend Ellen came down from Greenville last month. It was so good to see her. At her suggestion, we went to lunch at the Village Bakery. She’d found the restaurant several days before and wanted to go there again because of the first great experience she’d had. I can see why this is her favorite place to eat while in town. First of all, the place has character. It’s located in the old village of Mount Pleasant in a small brick building. Secondly, it’s the perfect ladies luncheon place.
We had a difficult time deciding what to eat because everything on the menu sounded so good. But, finally, Ellen decided on a shrimp salad sandwich that she said was the best she’d ever had and I am going to guess that the reason is that it was made with locally caught shrimp. Literally, a whole different world away from the shrimp you buy in the grocery store because at Village Bakery the shrimp are fresh, and they've not had any preservatives added.
While Ellen enjoyed the shrimp salad, I had a delicious roast beef sandwich with caramelized onions and brie. We both had a cucumber salad that was so good that I couldn’t wait to come home and try to replicate it. I think that I came pretty close. I’d better not give it away, but if you want the recipe, just write to me. All I can say is that I couldn’t get the food out of my mind. Ellen couldn’t either because she went back again the next day before going home to Greenville and had another shrimp salad sandwich and introduced the restaurant to her friend Babs.
Page's Okra Grill
I love this place! When you want good, fresh, comfort food. This is the place to go, and it certainly is the place I go. Local, and proud of it. Expect to find great fried flounder, the best fried chicken and delicious fresh vegetables you'll have in this area. Also, specials are offered everyday and evening.
My personal favorite is fried flounder with fried shrimp, butterbeans and cole slaw or red rice. I finish my meal there with a slice of coconut cake. I don't need it, but I can't help it. That's how good it is. Everything is made right in the restaurant. You Won't find a better place to eat locally than Okra Grill.
I recently had the opportunity to cook with Tony Page one Sunday afternoon not too long ago. I found an extremely clean kitchen, and also found that Page's uses the freshest ingredients and best products available. I try to eat there at least once a week. I can't say enough good if that tells you anything. The waiters are eager and friendly to serve you too. That tells you alot about who they work for.Page's Okra Grill is located on Coleman Blvd. in Mount Pleasant.
Jacob's Kitchen at Ion
Wow! Good. Really good and reasonable. Early one evening about 2 weeks ago I drove over to Jacob's Kitchen in Ion for an "early-bird" dinner with a friend. I was very impressed with the comfortable atmosphere, and modern interior of the restaurant. I was even more impressed with the food. I'll even have to say that I was honestly surprised. After my friend and I were seated, a very attentive waiter brought a basket of cornbread to our table. It was the "highest" cornbread I think I've ever seen, but it was really good, not too sweet and with a pound cake like texture. After the bread was served our friendly and professional waiter gave us an overview of the menu.
With the "early-bird" special I could have a choice of soup or salad. The soup this particular evening was a melon soup, but I decided to have a salad of baby greens, with a light balsamic vinaigrette, especially since I'd already devoured 2 pieces of the cornbread, and knew in advance that I was having an entree with tomatoes in it. I'd have had the melon soup if I were having different flavors in my entree.
Shortly after my salad plate was taken away, I was served one of the best pieces of grilled salmon I've ever eaten. I know that I said that recently about another place but this one came the closest to perfection. The salmon was served drizzled with a spinach pecan pesto, over a bed of mashed-molasses sweet pototaes with a green tomato jus, roasted tomato salsa and string beans sauteed with tomatoes. The portion size was not small by any means and it was more than enough when paired with the bread and salad. I couldn't begin to try the dessert but I will next time. The "early bird" dinner is $10.95. Find the menu in The Moultrie News. Hats off to Chef Jonathan Languell who created the menu and prepares such beautiful and tasty food.
Shrimp & Watermelon with Feta & Mint
Speaking of Shrimp and watermelon a little earlier in the blog, the last time I taught a summer class at Williams-Sonoma we had the best salad made with fresh summer watermelon and shrimp. I found the recipe that I’d copied and used back then and I would like to give credit to the originator, but could not find her/him ont he recipe. So hope they will forgive me for sharing their recipe without credit. This is a beautiful sslad on a large platter and serves a crowd well.
Shrimp with Watermelon, Feta & Mint:
1 lb large shrimp peeled, de-veined, tail intact
1 tablespoon grape seed or canola oil
1 teaspoon red pepper flakes
1 clove garlic, crushed
2 tablespoons lime zest
1/2 teaspoon Greek Seasoning
1 1/2 pound seedless watermelon
3 tablespoons fresh lime zest
4 fresh mint leaves, thinly sliced
4 plates lined with lettuce leaves, baby greens or watercress
4 oz feta cheese, cut into 1/2-inch cubes
2 tbsp pine nuts, toasted
Put shrimp, oil, red pepper flakes, garlic and lime zest into a bowl and mix. Place the shrimp on a grill and cook until done.
In a large bowl, add the watermelon cut into cubes, add lime juice, and mint. Toss lightly. Place on top of lettuce leaves. Add shrimp to the top of the watermelon, then crumble feta cheese over the top, and sprinkle with pine nuts.
I’ve got lots of good recipes coming up. We’ll do bread salad next time, and when figs are ripe, I’ll tell you lots of ways to use up the food of the gods.
Hope you enjoyed the blog and would love to hear back.
Love,
Linda
