one local supper: 3

one local supper: 3
Originally uploaded by Bridgman Pottery
This week I finally got my hot little hands on some local flour. A few weeks ago I was visiting with the Becky and John, the nice folks at Delta Grind, buying grits and polenta - theirs is the only brand that I like to use. They are a small business, family-owned, and they procure local corn for their masa, grits, polenta, and cornmeal. I saw a bag of wheat bran and asked about flour. Happy day! They carry whole wheat, wheat bran, and all-purpose. I ordered a 5 lb bag of all purpose flour, and I'm planning to pick up a bag of whole wheat next week, as well. All of their corn and wheat is grown in North Mississippi. I was thrilled. I was even happier when I realized that John was a dear friend's grandson and that I could throw them a little more business!

It has been ages since I've made any sort of dough with just all purpose flour. It was very, very soft. Most of the flour you can buy commercially is made with hard wheat, which makes a stiffer dough. This was *almost* difficult to work with because it was so soft. If you've ever used White Lily brand flour for biscuits, you'll know what to do. I think that once I add in some of their whole wheat flour the consistency will be closer to what I'm used to. The finished texture was fabulous- very airy and soft.

So- the meal- pizza bianca with sauteed swiss chard from my friends at Dodson Farms, garlic from Flora at Bluebird Farms (and I'm keeping a few cloves to replant in my own garden this falll!), and my favorite goat cheese from Jim Tanner at Bonnie Blue Farm. It was good hot, drizzled with a bit of olive oil, but even better cold the next day for lunch.

I also made my favorite summer soup this week and ate all week for lunch. It is nothing but pickling cucumbers (from Tim Family Farm, and I recently found out that they're moving from minimal pesticides to NO pesticides!), a clove of garlic (from Flora, see above), a splash of rice vinegar, and a cup or two of buttermilk (from Rock Springs Dairy, in Wildersville, TN) or yogurt. Process it all in the blender, add some mint, basil, or dill if you like, and call it soup. I've also thrown it in the ice cream maker to produce a savory ice cream (after an happy accident last summer). It is so good and refreshing on miserably hot and humid days.