Y’all I must have read 20 different food trend lists in compiling my own list and some of them vastly contradicted one another. On one list was the predicted trend “Vegetables Will Steal the Show” on restaurant plates and literally one slide over was the fact that “Fried Chicken Will be Everywhere” (Pure Wow, 2016). While it is definitely possible for both of these to be food trends in 2016, we must admit that they are certainly on opposite ends of the food trend spectrum. Then there was the one list that claimed “Bread is Back” (Yahoo, 2016) implying that wheat has made a comeback after the Gluten-Free phase, Read More
A couple days ago Katie invited me to go canning with the Hamilton ladies – Mrs. Pam, Courtney, and Kaylee – and, with a vision of the four of us in a small kitchen preserving fresh vegetables like my grandmother did, I readily accepted. I would be helping preserve not only veggies but the long-lost art of canning… or so I thought.
Steamed Tomatoes
Jalapenos
Arriving at the canning plant, I was shocked. Every parking space was full. Colquitt County has the only canning plant for miles and it Read More
If you haven’t heard about it yet, spaghetti squash is all the rage these days. For the carb lovers out there, this vegetable is touted to be your answer to prayer. I, myself, am not a pasta-kind-of-a-girl, but if I were, I’d be hitting up the spaghetti squash aisle at my local grocer. Since I am not so much the pasta lover, I cannot personally verify all of the claims that spaghetti squash can fulfill all of your carb longings and meet all of your comfort food needs. I just can’t do that. Despite my lack of love for noodles and pasta, what I have been striving for is Read More
Convenience is the name of the game in grocery shopping these days and with the launch of this new product, Southern Valley will be stepping up to play that game. We are so excited to announce our latest product – Salad Cucumbers – which will be available in retail stores in 1 lb and 2 lb bags in the near future. This is one of the first pre-packaged products we have done and we are thrilled to be offering our superior quality pickles in a more convenient package. All cucumbers from Southern Valley are Pole-Grown using a stake and trellis netting and these are certainly no exception.
Cucumbers are Read More
Zucchini. Chips. Two words I NEVER thought I would be using in the same sentence. Potato chips? Yep, all day long. Zucchini chips? Eh, not so sure about that. I’ve never really been a big fan of zucchini mainly because I didn’t really know how to prepare and eat it. That is until I came across zucchini chips on Pinterest. It has pretty much been life changing.
Go ahead and preheat your oven to 230.
First, you’re gonna want to slice your zucchini rather thin and all as close to the same width as possible. Then you want to lay them on parchment paper or aluminum foil, but do be sure Read More
It’s honestly pretty hit or miss around this house with me and the veggies. Like if a vegetable hits me upside the head and then falls onto my plate I will eat it, but if not I would not be missing it. Fruit I can do. Vegetables, they’re a struggle for me. Which, yes I know is blasphemous because I work for a produce company. Trust me, I didn’t advertise that fact in the interview.
For some random reason I decided to bring home a butternut squash from work this week. I keep hearing people talking about eating butternut squash and felt like I needed to give it another shot. Read More
Ingredients:
- 3 Southern Valley Salad Cucumbers
- 1 T olive oil
- 1 T red wine vinegar
- 1/2 of a lemon- juiced
- 1 clove of garlic – minced
- 1 t chopped dill
- 1 t crushed red pepper
- ½ diced tomato (optional)
- ¼ sliced small red onion (optional)
Directions:
- Peel salad cucumbers if desired and slice into thin slices
- Toss in olive oil, red wine vinegar, and lemon juice
- Mix in minced garlic
- Sprinkle with chopped dill and crushed red pepper
- Add tomato and red onion to taste