Apples of North Georgia

Apples of North Georgia

Apples are available in grocery stores at any time of the year, but have you ever had apples fresh picked from the tree during the height of their season? The taste is so bright and flavorful! The texture is very crisp and juicy. For these seasonal beauties I like to head to Ellijay, GA, which is considered the heart of Georgia’s apple country and is only about a hour and a half trip from Atlanta. Dozens of varieties of apples are available from late summer to early winter. You can find roadside stands, buy direct from the growers, or venture out into the farms to pick-your-own. 

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Farro - One of my Favorite Whole Grains

Farro - One of my Favorite Whole Grains

I make a very popular farro salad for several of my personal chef clients. The cooked farro is tossed with lemon garlic vinaigrette, cherry tomatoes, cucumbers, parsley and scallions (pictured here). One of my clients sent me a text message the night her family was eating this side dish. The text message said, "Oh my goodness! That Farro Salad! I could eat it every day! Amazing! Thank you!" 

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Spotlight on: Okra

Spotlight on: Okra

I spoke a lot about okra last weekend at my cooking demonstrations at the Atlanta Botanical Garden, where I highlighted a dish called, "Smoky Okra with Rustic Tomato Coulis". Okra is a fascinating vegetable. I’m most fascinated by its absolutely stunning flower, super slimy interior and the idea that some people dry extra-large pods and transform them into Christmas ornaments painted like Santa.

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Purple Hull Peas

Purple Hull Peas

Are purple hull peas considered a field pea? Are they a crowder pea? Cowpea? I ask these questions because before writing this blog post, I didn't know very much about these classic Southern peas, except that they taste fantastic and are packed with nutrients. (I purchased the pictured purple hull peas on Saturday from Burge Organic Farm at Morningside Farmers Market.)

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Dandelion Greens are More than a Weed

Dandelion Greens are More than a Weed

In mid-June, Michael and I took a vacation to Vermont to see our friends who live on their family farm. During the trip, we went hiking and spent a lot of time outdoors. I kept noticing dandelions everywhere – as prominent weeds, on hiking trails, as organic greens sold at the local food co-op, and as seeds flying through the air like snow.

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