They do also have peaches so I picked up a box, equal to a half bushel. They were still firm so I let them sit for a couple of days before prepping them for preserves.
They do also have peaches so I picked up a box, equal to a half bushel. They were still firm so I let them sit for a couple of days before prepping them for preserves.
Fruit shopping expeditions require fuel. I refueled with a very nice lunch at Slices in Thomaston, across the street from the county courthouse. This is a family-run place with very gracious service. The owner also told me that her husband made sure that the restaurant was easy to navigate for people in wheelchairs.
These fried green tomatoes were great. They had been thinly sliced, lightly breaded, and kissed with just a little bit of gorgonzola or similar cheese. The cheese provided the perfect bite to set off the tomatoes.
This is a mostly veggie pizza with some chicken for variety. the pizza was a little light on sauce, leaning toward a white pizza, but very good. The vegetables were plentiful; I particularly liked the twang of the green olives.
The primary goal of my farm tour was to look for peaches. That's why I went to Fitzgerald, whose signature crop is peaches. This year's peach crop was badly damaged by frost earlier this year, but Fitzgerald did have some in stock. Their farm is at the end of the road. A beautiful cabana sits in the middle of their fields. Several people sat in the shade and chatted. They have a small kitchen, but they were out of strawberry shortcake for my visit.
I bought this half box of small peaches, which equals a quarter bushel. A taste after I made it home showed them to be very flavorful. Since they are destined for preserves, the cosmetics don't matter.
I also scored a bargain on this half gallon bucket of strawberries. The staff told me that I should do something with them right away, so I topped and froze them as soon as I got home. They will also make great preserves.
As part of my effort to better appreciate Georgia agriculture, I took a road trip through middle Georgia. My first stop was Eight Oaks Farm in Moreland. After driving down a pretty side road for a mile or two, guided by signs with strawberries on them, I found the farm with the stand right at its edge. The owner explained that they have pick-your-own strawberries as well as fresh-picked strawberries and other vegetables. I bought a box of strawberries that will reside on top of my pancakes in the morning. I also bought some nice looking zucchini that will grace some future lasagna.
Here is the filling just before I topped it with the crust. I made a roux using some chicken broth I had canned a few months ago along with some cream and milk. I added as vegetables onion, a diced potato, some diamond-cut carrots, mushrooms, and some frozen mixed vegetables. At the last minute I added the chicken tikka. I added the usual chicken herbs.
Here it is just out of the oven.
And here is my portion ready to eat. I wasn't sure if the tikka flavor would come through but it certainly did. I am very happy with the cross-cultural combination. One could clearly make an Indian chicken pot pie with all sorts of interesting spices; I might just do that soon. But the tikka also enriches a traditional American hearty meal, too.
I visited Star Provisions' beautiful new digs for lunch. They opened here about two months ago. The new building is much more spacious than the old building and filled with natural light. The staff seems very happy there and I can see why.
Unfortunately, they stopped serving their quiches. At least that caused me to branch out a little and try something new. This is a proscuitto sandwich. The meat was, of course, flavorful and with a wonderful texture that allows for delectably thin slices. The bread was oustanding: crunch on the outside, chewy on the inside. It was coated with a thin spread of butter with a great dairy taste. The little salad included a thin coating of oil and vinegar and gave just enough balance in texture and taste.
I saved the chocolate biscotti for later. It had a nice, mid-range texture between soft and brittle.
I've made this chocolate buttermilk pound cake several times lately. This cake started as a way to use up buttermilk that I had purchased for pancakes but it has taken on a life of its own. I started with this recipe from Allrecipes and added three tablespoons of cocoa. It doesn't need any icing to be enjoyed. Like all pound cakes, it is very portable---it makes the perfect snack for a car trip. The sour note of the buttermilk goes amazingly well with the bitter note of the cocoa. Don't worry, this cake has plenty of sugar, butter, and eggs to smooth things out.
Hankook Taqueria is on Collier Road in Underwood Hills, in that funny industrial section wedged up against the edge of Buckhead. It is a small building next to the train tracks. The parking lot was very, very full when I arrived. Inside, the atmosphere was bustling and efficient. The owners were up front taking care of customers. The food they serve is excellent and it is easy to see why they have so much business.
Here is my tofu taco. I enjoyed the sauce and the lime slice gave it a very nice little bite. The tortilla was very fresh.
The real star of the show was this order of sweet potatoes. They were breaded and fried, then served with aioli spiked with hot sauce. They were steaming hot when they plunked down on my table---just out of the fryer. They were addictively good. I kept telling myself that the heart attack would be worth it. The breading was fluffy. The sauce was the perfect complement in both texture and taste. Wow---what a fun and satisfying dish.
I decided to celebrate the re-opening of I-85 with breakfast at R. Thomas. It is located on Peachtree next to Sufi's. The restaurant is open 24 hours a day.
The restaurant entrance is guarded by this large and impressive collection of birds. The owner clearly loves his birds and they seem to enjoy themselves. I heard them chattering as I ate my breakfast inside. As I left, I said "hello". One of the birds replied with a "hello" of his own.
This is my veggie omelet, which was quite tasty. Zucchini is one of the ingredients, which works very well for omelets. It can be sliced thinly for easier handling both by the chef and by the eater. Those are cinnamon sweet potatoes on the side, a great idea.
I visited Ray's for a hearty and tasty breakfast. It is located next to an auto parts store. I visited on a weekend but I suspect that it draws a hardworking crowd on weekdays. The space is large and open. The service was very welcoming.
This is my veggie omelet, which comes with cheese. The vegetables were hearty and generous: broccoli, tomatoes, mushrooms, etc. The omelet itself was very nicely cooked. The cheese melted to give a hearty heft to it. The home fries were very good. The biscuit, of the beaten variety, was also very good.
Scott's BBQ is widely considered to be one of the top BBQ restaurants in the country; some consider it the best. The pitmaster specializes in whole hog BBQ, although they also serve chicken. I was in the mood for adventure, so I climbed into the car in the morning and drove most of the day to get here. It is located at a country crossroads. Given the national reputation, I expected the patrons to be more touristy, but many seemed to be locals. But hey, if I lived here, I would eat here regularly myself. I didn't get a chance to look at the pit out back. Inside is a country store with a few tables. The walls are adorned with photos of the Obamas, a variety of stars, and BBQ awards. The ladies who run the store are very, very nice.
This is the first time I've seen a whole hog on the menu. That price seems pretty reasonable. But I wasn't quite that hungry so I ordered a BBQ plate plus a bag of pork rinds.
The rinds were great, with superb crunch and great flavor.
Here is the complete package. Below the bread are a fork, cole slaw, and beans. The cole slaw was good. The beans were perhaps the best I've had at a BBQ place. They weren't overpowered with sugar. The two flavors that came through very clearly were the richness of the beans and the pork.
And here is the pork. It was superb, well worth the trip. Most pulled pork ends up at least a little dry. This meat was moist and flavorful, a real joy to eat. I first ate some as-is, then added the sauce, which is a thin vinegar sauce. The sauce looks innocuous enough but it makes itself known with a nice finish. I really enjoyed it.
The pork was so good that I went back for ribs. I don't think that I've ever had ribs from a whole hog before. I think it gives a superior experience. Ribs that have been butchered are cooked very evenly, giving a uniform experience around the rack. In the hog, some parts come out crunch, other ribs softer. I really enjoy the variety of textures and flavors.
Scott's definitely lives up to its large reputation. I won't be here every week, but I will come back.
I made a quick stop at Twisted Donuts & Café on Sugarloaf Parkway. The slightly unusual name accurately describes the menu. On the one hand, they have a large selection of donuts. On the other hand, they offer a full breakfast and lunch menu. That's a pretty unusual combination that makes some sense. They will bring you food to your table but bussing is up to you---a middle level of informality.
I can't report on the food yet. I tried to order one donut hole but they aren't sold individually. I wasn't prepared to pony up the calories for a full donut. I settled for a cup of grits, which were good. I will have to come again to try more of their menu.
The meny offers pizzas, sandwiches, and main courses. I ordered the eggplant parmesan. I enjoyed my dinner but I wouldn't classify it as a visit to Carmela's kitchen. Two items were in scant supply: breading and sauce. The fact that Italian-American families refer to their tomato sauce as gravy suggests that these meals are supposed to be hearty affairs. I thought the vegetable medley was just a tad undercooked.
I don't get over to Tech Square as much as I used to. Today, I kicked myself out of my chair and paid a visit to Revelator Coffee. It is ensconced in the student apartment building in the middle of the square. If you are coming from the street, be sure to keep walking until you get there. Inside, the counter is brightly appointed and includes a small selection of baked goods. Revelator is a Birmingham outfit that roasts its own beans.
My espresso was the best that I have had in quite some time. The roast was flavorful and without even a whisper of bitterness. The foam, as you can see, was artfully prepared.
Catherine and I used the traffic fiasco to enjoy a wonderful breakfast at Rising Son. It is located in downtown Avondale Heights, nestled in one of those Tudor storefronts. I realized that I had passed this place a few weeks ago and assumed that it was a small church, but let there be no mistake about the food.
We started with some fried dumplings as a quick pick-me-up. The filling was pork. The sauce was the star, however. Catherine picked up on the maple syrup mixed with the soy sauce---a truly great idea.
We both ordered the garden frittata. I added on a biscuit, which is of the beaten variety. We had a meeting of the minds on biscuits. Catherine summed up the state of affairs best: "A beaten biscuit isn't a biscuit, it's a roll." The frittata was fluffy and perfectly cooked. A few vegetables were inside, notably tomato. The greens on top were a nice touch, although a little hard for me to get on my fork at that time in the morning.
A few weeks ago, I visited Mountain Fresh Creamery and picked up some of their cheese. I finally had a chance to eat some and it is great. This is the cheddar. The cheddar flavor come through very well, bright but not strong. Perhaps even better, the texture of this cheese is wonderful. Some cheeses produced in high volumes have a bit of a gummy texture. This cheese feels great when I chew---it feels like something made by hand with the help of a cow. And that is what cheese should taste like.
Fish Shack is located on the main drag out of Athens. It is a little tiny place decorated with funky, eccentric items and paintings. Inside, the establishment is clearly run with care and pride. I originally stopped in for a drink, but since I had spotted them on previous trips, I wanted to try some food as well. One of the proprietors explained that their fish plates (either catfish or whitefish) would take 10 to 15 minutes to prepare. I was unfortunately in a rush, but what I ordered wasn't settling.
Here are my lemonade and cake. The cake was superb---dense and full of flavor. It may have been a pound cake; it certainly leaned in that direction. The high quality of the cake confirms what I saw---these people care about their food. I will return on another trip to try their fish.
Thompson Family Farms is a little out of the way, standing halfway between the two main roads from Atlanta to Athens. But it is well worth a visit. As you can see, the well-maintained stand holds a large selection of produce. When I asked the proprietor what they grew on their farm, she reeled off a long list of vegetables that come ripe throughout the spring, summer, and fall. Today, I picked up some beautiful okra, sweet potatoes, Vidalia onions, and a cantaloupe.
I made my brioche in the bread maker and added two more rises, one at room temperature and one in the refrigerator. This item is half of the recipe. The filling is a combination of fig preserves that I made two summers ago, sliced almonds, honey, and a little mace.
Here is the coffee cake right out of the oven. The other one was stashed in the freezer for later.
And here is the interior. I put quite a bit of filling in the middle but I could have added even more. The brioche dough is rich without being overpowering. I love figs with their combination of gentle sweetness and a touch of earthiness. The mace adds a nice little bite to contrast with the brioche.
Based on what I have read, peanut allergies are much more common than they were a generation ago. And these allergies can easily be fatal. When some allergic people eats a peanut, they immediately start to turn red and swell all over their bodies, including their throats. They can suffocate within a few minutes without treatment.
As a peanut lover and genetic Southerner, I hope that peanuts are not banished from menus everywhere. But that is precisely why I think that it is high time for bakeries and restaurants to be more careful with peanuts. If we have to eliminate peanuts from food service in order to protect people, I would be the first to support that move. But it seems to me that some simple steps and perhaps a little extra equipment should go a long way toward keeping patrons safe. Many restaurants are careful with their gluten-free items, which is a critical concern for many people. Let's try to apply those same lessons to peanut handling.
One of the few benefits of the highway disaster is the excuse to drive through different parts of town and try different places. If all the roads are terrible, I may as well mix things up a bit. The White House Diner is on Peachtree in Buckhead, nestled in the middle of a tiny strip mall that dates from Buckhead's days as a sleepy enclave on the edge of town. The parking lot was packed as I came in with just one spot left. Inside, the place was bustling with activity: customers fueled up and discussed their businesses with each other; servers and cooks moved quickly to prepare the meals. The décor was classic modern Greek diner, complete with pictures of beautiful Greek beaches.
Here is my breakfast: veggie omelet, grits, whole wheat bread. Everything was good. The vegetable selection in the omelet was one of the best I've had in awhile. The tomatoes were a special hit with their tartness. My server was friendly and smiling and kept the coffee coming.
Buckhead is in the middle of a radical transformation from prosperous suburb to something more like a cross between Rodeo Drive and Century City in Los Angeles. Not everything has changed. The White House is still here; you can still take a short stroll after breakfast to shop for guns and stereo equipment. I hope that the future doesn't completely steamroll the past in Buckhead. Some things are good just as they are.
Hot Little Biscuit occupies a strategic corner in Virginia Highlands. It has a few tables but is mostly a takeout place. I stopped by to pick up a sample of their marquee item.
The biscuit seems to be of the beaten variety; it has a soft, sponge-style interior. My personal preference is a flaky biscuit---I think that a little heft holds the spreads better and generally fortifies one for the coming day. The biscuit had been brushed with butter before it went into the box, but flavored butter and jams were 50 cent add-ons. I found that policy to be very disappointing. I would think that a container of one spread would be the most welcoming way to serve these biscuits.
The end of the semester seemed like the perfect opportunity to try one of those newfangled cookie delivery outfits, using my students as taste testers. These cookies were delivered fresh and hot from Tiff's Treats. I ordered three varieties: classic chocolate chip, snickerdoodle, and M&M cookies. I was a little disappointed that they couldn't guarantee that these were peanut-free. When I asked, they said they use the same equipment to make peanut- and non-peanut cookies. Given the vastly increased incidence of peanut allergies, I would hope that cookie companies and bakeries in general could figure out effective ways to provide peanut-free options for those who need them while also providing peanut items to peanut nuts like me.
One of my students summed up the overall class reaction: "This isn't a two dollar cookie." The cookies were warm, soft, and sweet. But they didn't grab me. Cookie mavens know that chocolate chip cookies in particular are better after a day---a good chocolate chipper needs to age and mellow like a fine wine. I also think that a good cookie combines a crunchier crust with a soft inside. These cookies had a very uniform texture that I suspect would be less appealing after they cooled.
I finally stopped at Shearl Produce and I'm very glad I did. It is located on US 23 just over the North Carolina border, on the way to the Smokies.
As you can see, they have a well-stocked selection of all sorts of produce. In the back, they have some refrigerators with Amish butter and some meats. As with most farm stands, they carry a mixture of local produce and items from farther away. The owners were very helpful; they explained that the local strawberry crop wasn't yet ready. I took home some very nice South Carolina strawberries and some dried beans. I will definitely be back and soon----I look forward to some local strawberries.