![]() Lucky 32’s pimento cheese, hot pepper jelly on lambastic sliders and the house-pickled pepper vinegar all feature locally grown chiles. ![]() Hot Paper Lanterns on the vine at Guilford College FarmsĪ southern staple, the chile is a member of the nightshade family and kin to tobacco. ![]() Meantime, scoop up plenty of red, green, and Jalapeno peppers this weekend at the farmer’s market (we’ve got our Pepper Jelly recipe below), grab a glass of milk and toast the season’s hottest vegetable: the chile. To celebrate the chile this month, we asked Lucky 32 Southern Kitchen’s favorite chile farmers – server and farmer Mark Schicker and Guilford College’s Korey Erb – to share a few tasty tidbits about these hot pungent pods. This year, expect the same dish, and something a little different, he says. We served the Local Lengua with Pittsboro Pepper Chowchow and a vegetarian option there the last three years. And with the 5th Annual Pittsboro Pepper Festival coming up Sunday, October 15th, Lucky 32 has chiles on the mind. 5th Annual Pittsboro Pepper Festival Sunday, October 14.Ĭhiles start popping in late August and won’t stop until the first frost. A Habanero Hot Paper Lantern could literally walk into the kitchen. There’s nothing quite that hot cooking in Lucky 32 Southern Kitchen, but you never know. Water won’t cool down a hot chile in your mouth. Follow us all summer long as we explore the bounty of our region’s farms. Top with ham, cheese and remaining mint.įor more about our seasonal recipes, see our current menu at Lucky 32 Southern Kitchen and our Blog Recipe Index: To a bowl, add watermelon, vinegar, oil and 1 teaspoon mint mix well. Watch us make Lucky 32 Southern Kitchen’s Whimsical Watermelon on WFMY News Channel 2, and follow the recipe below.Ī southern antipasto–this dish puts a southern spin on the Italian tradition of serving fresh cut cantaloupe with prosciutto.Ĭut watermelon pulp into 1 inch cubes. Whimsical Watermelon and Backroads Bibb Salad both feature Watermelon in the new Endless Summer Menu, August 22 – October 2 at Lucky 32 Southern Kitchen. If you want to leave the decisions to us, stop in and order our Whimsical Watermelon appetizer, it might just knock you out of your chair.If you’d like something a tad bit different, wrap the melon slices in tissue-thin ham and grill.If the rind of the watermelon is nice and thick, make some pickles (we’ll post a recipe next month).If you’d prefer it a sweeter, try adding a pinch of salt and/or a drizzle of honey. The frigid temperature numbs your taste buds and is a ploy to get you to accept less flavor in your melon, just like American Lager advertisers attempting to convince you to drink your beer ice-cold the only thing that achieves is preventing you from tasting it. Don’t be tricked into eating or serving ice-cold watermelon you can’t taste it.The melon will continue to ripen, if stored outside of the refrigerator. Store it at room temperature for a day or so, to help insure that sweet succulence that you are hoping for.Once you get the melon home, what do you do with it? Folks around these parts tend to prefer the Athena variety, but if you come across a Charentais or a Turbeville from the Danville area, scoop them up. If none of the melons instill confidence in you of their ripeness, ask the vendor, they’ve usually got an inkling of how the melons have been trending.Ĭantaloupes require inspecting the skin beneath the netting to look for more yellow than green, and skin that seems to yield to the pressure of your squeeze.Inspect the belly for some yellowing, as opposed to fish-belly white.Korey Erb of Guilford College likes the Crimson Sweet and the Sangria varieties, and we agree that we like the size to be just a touch larger than a basketball.If you are inspecting melons outside at a farmers’ market, there should be a delicate aroma. ![]() Barring that option, visit the farmer at a farmers’ market and choose a melon that is heavy for its size.Regardless of how much conviction someone has when they explain their system for selecting the perfect melon, nothing is fool-proof. There are many types of melons in the market this time of year, and the first thing that folks want to know is how to pick out one that is ripe. Melon-ology: The not-so-scientific guide to picking watermelons
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |