Locally grown vegetables purchased at Cherokee's Fresh Market made for a colorful dinner plate after church yesterday. 

It all started with the gift of some crook-neck yellow squash from a patient.  I steamed them with a large vidalia onion and made the typical casserole (cheese, eggs, breadcrumbs) to anchor the meal.  Then (continuing clockwise) there are some creamed potatoes, pickled okra, steamed white-runner green beans, and the piece-de-resistence!

Sliced home-grown tomatoes!

As I was browsing the booths at the Canton market, I stopped to chat with some friends who were selling blueberries.  Just as I was making my purchase (of a gallon of them), someone said *You're a Jordan*   I looked up to see my high school chemistry teacher!! 

We caught up with one another's families and he insisted upon sharing some tomatoes with me, before he set up his own booth.  At his invitation, I'm planning to visit his garden very soon.  I know he is an excellent science teacher.  Plus those tomatoes....precious produce

In the spirit of full disclosure, I didnt buy the eggs at the fresh market (or the whole wheat flour for the biscuits) even though they were for sale.  I just already had some at home.

Here's a link to dessert:  Blueberry Crisp!

Veggie plate combinations are endless.

What's your favorite?

Currently Animal, Vegetable, Miracle: A Year of Food Life (P.S.) By Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp see related