From our kitchen to yours
Recipes built around what’s actually in season.
No pantry full of specialty ingredients — just what’s on the shelf this week, cooked simply. Every recipe here starts with something we sell.
Jun – Aug
Grilled Peach & Basil Salad
Ripe peaches take about ninety seconds a side on a hot grill before they turn soft and a little smoky. Torn basil and shaved cheddar are the whole rest of the dish.
20 minutes · serves 4 as a side
Jun – Sep
Skillet Okra & Heirloom Tomatoes
Okra wants high heat and not much company. Cooked hot and fast in a cast-iron pan, it browns instead of turning slick — the difference between okra people avoid and okra people ask for.
25 minutes · serves 4 as a side
Jun – Sep
Field Peas with Smoked Turkey Sausage
A pot of field peas simmered low with smoked sausage is what a South Georgia summer supper looks like. Serve it over grits and it is the whole meal.
1 hour · serves 6
Nov – Feb
Braised Collards with Cane Syrup
Collards need time, not much else. A long, slow braise with a little cane syrup and vinegar balances the bitterness without masking it — this is a winter pot that only gets better on day two.
1 hour 30 minutes · serves 6
May – Jun
Vidalia Onion Skillet Cornbread
Vidalias caramelized in butter and folded into a buttermilk batter, baked in a screaming-hot cast-iron skillet. The onions go sweet, the crust goes dark, and neither is optional.
45 minutes · serves 8
Aug – Nov
Sweet Potato & Pecan Biscuits
Mashed sweet potato replaces some of the buttermilk in a standard biscuit dough, which makes for a biscuit with real color and a faint sweetness. Split warm and finish with muscadine jelly.
50 minutes · serves 10 biscuits
