By Mary Elizabeth Kidd
It’s hard to argue a better season to eat in the South than the middle of summer. For myriad reasons, it’s a peak season for thanking your local farmer.
Every week, farmers markets and CSA boxes are brimming with tomatoes, squashes, corn, peppers, okra, and more. And while most of these summer staples are incredible raw, the real fun comes in turning them into creative, comforting dishes to ease the heat of the dog days of summer.
We’re revisiting some of the amazing people who were featured on The Dirt this month and learning what “summer comfort” looks like to them and how these fresh, simple dishes are staples in their seasonal cooking routine.
From refreshing raw salads, like Tianna Neal’s Cucumber Tomato Salad to smoky, spicy shishitos from Food Fight GA participant Zachary Basto, each recipe offers a bite of comfort with a side of storytelling and seasonality. Enjoy!
“In This Heat” Cucumber Tomato Salad by Tianna Neal of Starlit Roots
Tianna Neal is the farmer/owner of Starlit Roots near Augusta and is a member of Georgia Organics’ Farmer Fund Accelerator program. We highlighted Neal’s work, as well as other Accelerator farmers in this recent piece on the Farmer Services team and the kick-off of this first-of-its-kind program. Read more here.
In This Heat Cucumber Tomato Salad
“Working out in this Georgia heat, I've began packing my lunch with a cold, revitalizing dish that's super easy to make. Using two ingredients that grow abundantly in the summer, I cut them up and let them sit in this delicious dressing.” - Tianna Neal
INGREDIENTS
1 cup of cherry tomatoes, halved
1 cup of cucumbers, chopped
1/4 cup of red onion, diced (optional)
2 Tbsp. olive oil
1 Tbsp. red wine vinegar or apple cider vinegar
1-2 Tbsp. dry or fresh dill
Salt, pepper, garlic, and herbs to taste
DIRECTIONS
Whisk together oil, vinegar, herbs, and seasonings. Pour prepared dressing over prepared vegetables. Serve chilled.
Variations: Add feta cheese and olives. Add pasta to make pasta salad. Add cooked and chilled chickpeas for protein.
Grilled Zephyr Squash with Sage Butter by Jason Cobb of Walton Wellness and Athens Technical College
Walton Wellness and the Mobile Farmacy were recipients of a recent Georgia Food Oasis “Mobilizing Food Funds” mini-grant to continue their work in the community during the pandemic. Read more here.
Grilled Zephyr Squash with Sage Butter
“You can't go wrong with the classics like grilling out and summer squash. Grilled veggies are our favorite way to enjoy veggies anytime but especially in the summer. Add some warm tangy sage butter on top and you have a melt in your mouth taste of summer.” – Chef Jason Cobb
INGREDIENTS
Avocado Oil
1/2 shallot, finely diced
2 cloves of garlic, finely grated
4-6 sage leaves, finely chopped
1 tsp. thyme, leaves only, finely chopped
4 Tbsp. butter, room temperature
Kosher salt
Black pepper, freshly ground
2 lbs. Zephyr Squash
1 Tbsp. cilantro, finely chopped
DIRECTIONS
Heat a small saucepan over medium heat. To the preheated pan, add just enough avocado oil to coat the bottom of the pan. Reduce the heat to medium low and add the shallots and cook until the shallots are almost translucent, stirring often.
Add the garlic and cook the mixture until the garlic is fragrant, about 1 minute. Add the sage and thyme, stir to combine, and turn the heat off. Allow the mixture to cool to room temperature.
Meanwhile, preheat a charcoal or gas grill to medium high heat.
In a small bowl, mix together the room temperature butter and the shallot mixture. Season the mixture with salt and pepper, to taste. Reserve while preparing the squash.
Cut the squash into rounds or planks about ½ inch thick. Rub the squash lightly with avocado oil. Season the squash generously with salt and pepper.
Grill the squash until the squash is just cooked through but still firm, about 1-2 minutes on each side, dependent upon the temperature of the grill. You can also roast until cooked through.
Place roasted squash on a serving dish. Using a pastry brush, generously brush the squash with the sage butter and garnish with cilantro.
Soy & Sesame Shishito Peppers from Zachary Basto of Staplehouse, Food Fight GA participant
Georgia Organics’ Food Fight GA has been serving restaurant employees affected by COVID-19 staffing cuts by providing weekly supplies of farm-fresh produce while paying participating local farmers affected by restaurant closures. Learn more at www.foodfightga.com, and click here to read more about some of the participating Farm to Restaurant Farmer Cohort members.
Soy & Sesame Shishito Peppers
“This makes it a great snack, because of how quick and easy it is to prep. The coriander and fresh chives (to garnish) make it floral and flavorful. Pairs well with some Pinot Grigio, too, which is definitely a summertime drink!” - Zachary Basto
INGREDIENTS
1 lb. shishito peppers
1 Tbsp. grape seed oil
1/4 tsp. red chili flakes
1/4 tsp. ground coriander
1 tsp. salt
1/4 cup soy sauce
1 Tbsp. sesame seeds
Lime wedge, coriander, fresh chives (garnish, as desired)
DIRECTIONS
Blister the peppers on high heat. Once peppers are softened, add chili flake, coriander and salt.
Add soy sauce and simmer until reduced by half.
Finish with sesame seeds and garnish with lime wedge, coriander, and fresh chives (optional.
Summer Succotash from Chef Nick Woodham of Bare Roots Bibb Cafe & Catering
Click here to listen to our Georgia Foodcast interview with Olivia Amos of Bare Roots Bibb Cafe & Catering, a GFO community partner, as we find out how the Bare Roots team is helping the Columbus community during the pandemic.
Summer Succotash
“A mid-summer succotash can truly encompass every aspect of a southerner’s garden. When the family gathers around the dinner table to enjoy this dish that is only available for a fleeting period of time, which to me is a perfect representation of summer comfort food.” - Chef Nick Woodham
INGREDIENTS
5 ears Silver Queen corn
2 yellow Crookneck squash
2 Cocozelle zucchini
2 Idaho potatoes
2 Vidalia onions
1 eggplant
2 red bell peppers
3 cloves of garlic
Bacon lardons (preferably Benton's)
Chives
Salt
Pepper
Butter
DIRECTIONS
Cut the corn off the cobb and lightly char the kernels and set aside.
Cook the Lima beans until tender and set aside.
Blanch the potatoes until tender, dry and set aside.
Render the lardons and set aside.
Small dice the remaining vegetables and keep them separated.
Bring a large pan to medium heat.
Add butter, onions, bell peppers, garlic, salt & pepper and sweat. Add the remaining vegetables and beans cook until tender. Add lardons, chives salt and pepper to taste
This is a great summer vegetable "set" and pairs well with any protein.
Enjoy!
Mary Elizabeth Kidd is the Communications Manager at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram@GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.