Food – Wandering Dawgs

Today is National Key Lime Pie Day so of course I made one. It’s chilling in the fridge right now.

My first memories of Key Lime Pie are from the 1970’s when Henry and I first took our two young children on camping trips to the Florida Keys.

After spending a day in the sun at the beach, snorkeling, or fishing, we would sometimes eat out at a restaurant and order Key Lime Pie for desert. The sweet, tart, cold deliciousness of that pie was perfect at the end of a day in the Keys. These pies were yellow, not green, and locally made. And we couldn’t get them any where else back the except in the Florida Keys.

The Key Lime Pie soon became our favorite dessert. It was hard to find and that made it even better. Eventually restaurants north of the Keys started adding Key Lime Pie to their menus. We ordered a piece in a restaurant somewhere and it was green! It wasn’t the cool, creamy yellow pie we were dreaming about. I don’t think any one ate it.

After that dessert disaster, whenever we would go to a restaurant with Key Lime Pie on the menu, our daughter would ask “What color is your Key Lime Pie?” If the answer was “green” she would order ice cream.

Somewhere along the line I discovered I could buy bottles of the Nellie and Joe’s Key West Lime Juice in the Keys so each trip I would bring back several bottles to make my own pies.

These days, I can buy the bottles in any grocery store near me. The recipe is on the bottle, and here it is:

1 9″ graham cracker pie crust
14 ounce can sweetened condensed milk
3 egg yolks, whites not used
1/2 cup Nellie and Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

There are many variations on this basic recipe. I like to add some lime zest to the lime juice mixture.

It’s summer in the Peach State and that means fresh, sweet, juicy Georgia peaches.

Peach season always reminds me of my Dad. After he retired from the Air Force in the 1970’s, he and my Mom moved to a farm in middle Georgia. In addition to their summer garden they had a small peach and apple orchard. When the peaches were ripe Dad would call and we would drive the 200 miles to their house to pick some peaches. I can still remember the sweetness of the peach and the sticky juice running down my hands as I stood in the orchard eating a peach that moments before still been had on the tree.

These days I have to be content with buying peaches at a local produce stand. On a recent road trip we stopped at James and the Giant Peach Stand in Ellabell for some fresh Georgia peaches. As soon as we arrived at home I tasted one and them and then made a fresh peach cobbler for dessert. Another night I blended up some Peach Daiquiris.

20180708Peaches-(3) — Georgia Peaches from Ellabell, Georgia

Peach Cobbler made with fresh Georgia peaches

Peach Daiquiri with fresh Georgia peaches

Another Georgia summer treat is the Vidalia Onion. The Vidalia Onion was named the Official State Vegetable of Georgia in 1990. They cannot be sold until the Georgia Ag Commissioner chooses a Pack date, usually in April. The season continues through August of each year. These sweet onions are only grown in a few South Georgia counties. Tomato and Vidalia onion pie is one of my favorite summer side dishes.

20180714Vidalia-Onions-(3) — Vidalia Onions

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato – Lewis Grizard

The best tomatoes in the world are home grown tomatoes. If you grow your own, you know what I’m talking about. I’ve never been successful growing slicing tomatoes so I buy “Davis Killer Tomatoes” from my favorite produce stand, Davis Produce in Savannah. On a sweltering summer day there is nothing better for lunch than a tomato sandwich. Sliced bread (traditionally white bread but these days I use multi-grain or wheat), mayonnaise (preferably Dukes), and sliced tomatoes with salt and pepper. That’s it! Deliciousness!

A favorite southern summer snack is boiled peanuts. I love sitting around the table with friends and family, a cold drink and a bowl of boiled Georgia peanuts.

Georgia is known for other produce the rest of the year. Did you know that the state of Georgia is one of the top blueberry producing states in the country? I look forward every spring to blueberry season. As soon as they were ready this year I bought a flat from a friend’s sister who owns an organic blueberry farm.

20180502Blueberries-(4) — Georgia grown blueberries

Are you hungry yet for some Georgia goodness? I’ve never shared a recipe on my blog before but here is my favorite cobbler recipe.

Easy Fruit Cobbler

1 stick unsalted butter (use real butter)
1 cup self rising flour
1 cup sugar
1 cup milk
3 – 5 peeled and sliced peaches or 1 container blueberries + 1 TB sugar

Preheat oven to 350. Place the fruit in a bowl and mix with the 1 TB sugar. Set aside.

Put the butter in a 9×9 inch square baking pan (I use metal but a glass pan will work). Place the pan in the oven to melt butter.

While butter is melting, in another bowl mix the flour, sugar, and milk. Batter will be thin and milky.

When butter is melted, remove from oven and pour in the batter. Spoon fruit over batter. Bake at 350 for 50 minutes to 1 hour. Serve with vanilla ice cream or whipped cream if desired.

Many thanks to Ingrid’s Wandering Wednesday photo prompt – food for the inspiration for this post. I take lousy food photos and have been wanting an excuse to practice.