Skip to main content

Autumn Harvest in the North Georgia Mountains

Fall has its own harvest and rituals. One of mine is to enjoy the apple crop. So I got in the car and drove past Clayton to my favorite farm stand, Osage Farms. Before I looked for produce, I enjoyed a half rack of ribs from Tomlin's BBQ; sorry, no photos, I was too hungry.

With my hunger sated, it was time to get down to business. I surveyed the huge selection of apples and was about to select two small bags. Then I saw this box of assorted apples for only $12. Assorted apples are exactly what you want for a variety of baking needs---a mix of varieties gives the best flavor. I also picked up some eggplant, peppers, and okra.

My next stop was the drug store in Clayton for a root beer float. Their soda fountain is a reminder of a simpler time.

My next stop was Blue Ridge Honey Company. They sell an impressive array of beekeeping equipment as well as maintaining a large honey processing operation. They also stock beeswax; you could make one heck of a candle with some of the slabs of beeswax they carry. I bought three types of honey: mountain wildflower and sandalwood, both local, and wildflower, a regional honey.

I next drove to Clarkesville and stopped at Java Joe's for a cappuccino. It's a nice, restful spot with comfy d├ęcor and nice people.

I then headed out for a drive around the countryside. I stumbled upon Holland Produce. They operate what appears to be a substantial wholesale operation as well as retail. I found some items I needed (ginger, apple cider, grits) and one I didn't realize that I needed in the form of handmade molasses.

After my drive, I headed back to Clarkesville to eat dinner at one of my favorite restaurants, Habersham Harvest. I started with two small plates. The eggplant was prepared in a way that never would have occurred to me: brie, pecans, mustard sauce. It worked extremely well; the mustard gave a good contrast to the mild flavor of the eggplant. The skillet cornbread had a superb crust. For my main dish, my server recommended the pasta with egg. The pasta was al dente. The egg was soft and its texture melded very well with the pasta. It was delicious and quite satisfying. Nonetheless, I couldn't pass up this pecan pie with local honey.

After dinner, I drove home as the sun set. Georgia has an amazing variety of food to offer and a lot of nice people, too.

Comments

Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.