ramblings from an arkansas farm girl
I swear I don’t fry very often, but it may seem like I do since I recently reposted my fried green tomato recipe on Facebook, and now THIS… Fried Patty Pan Squash.
I made fried patty pan squash for lunch yesterday because a) well, I had some, and b) who doesn’t love fried squash?
If you don’t, don’t tell me…Continue Reading
Grilled poundcake with strawberries and basil is that special sweet something you need for your 4th of July celebration. This dessert is super simple to make, especially since you’re already planning to fire up your grill for the holiday. Right?
Here’s the simple part—I used a bakery poundcake and Reddi-wip® in a canister.
Okay, keeping it real here—sometimes I make homemade whipped cream, and sometimes I don’t. Usually I make homemade poundcake. This time, I didn’t. If you prefer to make your own poundcake, I highly recommend Elvis’s Poundcake. It’s the best I’ve ever had. But, for this dessert, I don’t think it makes a hill of beans difference whether you bake a cake and whip up cream or run down to the local IGA. There’s magic in the combination of smoky flavor + sweetness + twist of basil.
A fanciful flavorful fabulous strawberry shortcake.
Trust me.Continue Reading
I love cantaloupe.
My best advice for buying sweet cantaloupe is to buy in-season. In East Dallas, that means June – August. Toward the end of August, it can often be found on sale.
Here are a few tips on picking a sweet, dripping-down-your-chin melon.
See: Inspect the outside. The skin should be tan-colored and free of dents and bruises.
Feel: The melon should feel solid and heavy with no soft spots. Heaviness means ripeness.
Smell: Sniff the bottom spot where the stem was once attached. It should smell like cantaloupe. Unripe cantaloupes have no smell.
Taste: Some grocery stores and farmer’s markets offer samples (especially on the weekend). If so, don’t pass up a free taste test.
Cantaloupe has amazing health benefits including antioxidant and anti-inflammatory support. One cup provides 100% of the daily recommended allowance of Vitamin A.
The following is a great summer salad, similar to everyone’s favorite Caprese Salad.
Cantaloupe Salad
1 medium cantaloupe cut into small cubes
10-12 basil leaves, chiffonaded
1 cup fresh mozzarella cut into small pieces
1/4 red onion, thinly sliced
olive oil
red wine vinegar
juice from one lime
sea salt
pepper
Toss cantaloupe, basil, cheese and onion in a bowl. Drizzle vinegar, a long pour of olive oil, and lime juice over fruit. Stir. Sprinkle with sea salt and pepper to taste. Let stand in refrigerator thirty minutes before serving. Serves 4-6.
talya
Grace Grits and Gardening
