One Local Summer

I've been keeping an eye on Whole Foods to see if John Mackey's claim that he will support more local farmers is indeed true. And sure enough, I have seen a couple definite changes. For one, there is a sign in the store that now defines what is local and what is regional . For stores in Atlanta, Whole Foods defines local as anything grown in the state of Georgia. This is a fine definition; however, for me, it doesn't take into acount the fact that we are in northeast Georgia and are surrounded by four other states that have much to offer within 200 miles of here. Grains from Anson Mills in South Carolina are closer to me than watermelons from South Georgia. But that's splitting hairs, I think.

The exciting news for me is the second change I've noticed. Whole Foods has two beautiful locations for its cooking school, Salud. The course catalog, as far as I can remember, has never mentioned anything local. The current catalog says in big, bold letters on the cover, "Local Flavors: Cooking with Local Ingredients." I expected there to be maybe one class that features zucchini or something, but was pleasantly surprised to find nine classes, half of which are presentations by local farmers, including Jeremy and Jessica from Sweet Grass Dairy and Nicholas Donck from Crystal Organic Farm. Ingredients featured range from local beers to artisanal cheese, heirloom tomatoes to blueberries. Two classes in particular made me reread the menus several times just so my mind could taste the ingredients again and again. Here they are:

Georgia on My Mind. Learn the techniques to create a new Southern-inspired menu featuring local and artisanal ingredients that are made or grown right here in Georgia. Menu includes Sweetgrass Chevre Risotto Poppers; Pan-Roasted Rocky's Organic Chicken with Georgia Peaches and Tomato Reduction; Georgia White Shrimp with Lawson's Mill Speckled Grits; Espresso Redeye Gravy; Frizzled Turnip Greens; and Vidalia Onion Pound Cake with Dates and Lemon-Thyme Sorbet.

Summertime in the New South. Join Chef Todd Annis for a creative New Southern supper menu that makes the most of our local ingredients and brings out the best flavors of the summer season. Todd will teach you universal cooking techniques as he demonstrates updated Southern dishes featuring local ingredients in a very special menu. Menu includes poached Georgia Peach Salad with Georgia Pecans and Vidalia Onions with Citrus Dressing; Shrimp and Logan Turnpike Grits with Garlic Gravy; Cola-Glazed Pork Tenderloin; Fried Green Tomatoes with Sweet Grass Dairy Goat Cheese; and Mini Red Velvet Cakes.

If that doesn't just make me glad I moved south of the Mason-Dixon line, I don't know what does.

To sign up for local flavor cooking classes at Salud, click here or call 770.442.3354. The cooking school can be found at Harry's Farmer's Market in Alpharetta and Whole Foods in Johns Creek on State Bridge Road.

And, as for all this talk of luscious dinnertime menus featuring local ingredients, I've just joined the One Local Summer challenge. As a participant, I am required to post the local details about at least one dinner a week. Since we eat from the garden, farmers market and CSA just about every day, I will add a little end-note to posts that give you yesterday's One Local Summer Update each morning. So, here goes.

One Local Summer Update:

Breakfast: raw beet greens, amaranth leaves and sorrel leaves (the garden) with goat cheese (Sweet Grass Dairy), raw honey (Weeks), and the first of the cherry tomatoes (the garden).

Snack: Roasted beets and radishes from Riverview Farms (CSA) and potatoes (D & A Farms).

One Local Summer