RedGage

Down in the South, summer means two things: things are going to heat up and there's going to be lots of good eats. Here in the South, farmers still pride themselves in their summer bounty. Farmer's Markets open up 3-4 days a week. Roadside stands and guys in pick-up trucks loaded with watermelons are a common sight. Take advantage of this annual event. Sidestep the local mega mart and head for the fields. Traditional Southern cooking doesn't get any better than fresh from the garden.Field Peas and CornbreadThe month of June brings huge bounty of summer delights when it comes to fresh fruits and vegetables. Many families make several meals off a large pot of field peas, otherwise known as purple hull peas. Traditionally served the Southern way with a pan of cornbread and a plate of fresh sliced tomatoes. It's a easy recipe and a frugal dish that goes a long way.Ingredients:

• 4 cups of fresh shelled field peas, any variety
• 2 1/2 cups of water
• One small slice (about 1 1/2 ounces) of salt pork or a few slices of bacon
• 1 tablespoon of vegetable oil
• 1 tablespoon of sugar
• Salt and pepper to taste

Directions:

1. In a large soup pot, brown the piece of salt pork or the few slices of bacon in 1 tablespoon of vegetable oil. Do not drain off the fat or oil after browning.
2. Carefully wash and pick over the peas. Discard any damaged peas and trash. Put the peas in a pot and cover with water. Bring to a boil over med-high heat. At this point the peas will throw off a lot of foam, which needs to be skimmed off. When the foaming stops, reduce the heat to low and simmer for 15-30 minutes.
3. Add 1 tablespoon of sugar and Salt & Pepper to taste.
4. Serve with cornbread, butter, and a plate of freshly sliced tomatoes

Skillet CornbreadIngredients:

• 2 cups cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon of sugar
• 1 large egg
• 1 1/2 cups whole buttermilk or whole milk

Directions:

1. Cornbread is traditionally made in an iron skillet and baked in the oven, but a well buttered or greased pan or 9 x 13 glass dish will work too.
2. First combine all the dry ingredients together, except the sugar in one bowl
3. Next, beat the egg and add it to the milk in a separate bowl. Mix well.
4. Then combine the dry with the wet ingredients, add the sugar and again mix well.
5. Pour it all into the well buttered or greased skillet and bake in a 375 °F for 20-30 minutes until golden brown on top and the cornbread begins to crack down the middle.

Quick Snack, Lunch and Dessert IdeasInstead of peanut butter or bologna sandwiches this summer, try serving cold, sliced tomatoes on the family's favorite bread. Add slices of mozzarella cheese if desired. For a summertime sweet treat, take advantage of late spring and the early summer harvest of fresh peaches and plump blueberries. Serve a bowl full with a scoop of home-made ice cream. Many memories are made over these little Southern comforts that come around each summer. Enjoy!