One Local Summer - Week Nine

This week has been a very hectic week so I'm going to just give a quick re-cap now and post recipes later this week.

We've eaten tons of tomato salads.  Red peppers are finally getting ripe and we've been stuffing ourselves with them.  We've had a painful experience(because of our own stupidity) with peppers from our garden that have been dubbed the Russian Roulette pepper.  Every morning begins with local eggs and local peaches.  And we were able to do one of our favorite summer meals with almost all local ingredients.  The only non-local ingredients were the flour for the cornbread and some salt.

Here's our official local meal for this week:
Shelly beans sauteed with local bacon, onions, garlic and simmered in local chicken broth.
Sauteed collard greens flavored with local bacon, local hot peppers and local sweet red peppers
Cornbread made with local buttermilk, local cornmeal, local butter and local lard and cracklins.

Comments

[Mangochild]

I've been eating the bounty of local peaches like mad as well - a happy task! Your meal looks so varied in texture and flavor. What are Shelly beans?

[TNLocavore]

Shelly beans are fresh shelling beans before they're dried. Around here, they usually mean larger pole bean varieties when the pod is all dried but the beans are still green. I really like them and my husband (who isn't a big bean fan) really likes them as well.