Sweet, sour and distinctly southern

Ever eaten a scuppernong?  We've noticed lately that a lot of folks around here haven't, and that's a shame.  Scuppernongs are a relative of the more commonly known muscadine grape.  They are larger than muscadines and greenish-bronze in color.  They grow really well here in the south and have been cultivated for more than 400 years.  They are often used to make wine, jams and jellies, but they are absolutely delicious raw.

If you are one of the many folks that has yet to try a scuppernong, make sure to try one when you stop by the stand or market.  Here are some tips on how to enjoy your very first scuppernong experience.

Get hands on:  Scuppernongs (and muscadines) have quite thick skins.  When you grab a 'nong, hold the whole thing in your mouth with your thumb and forefinger and bite down on the end until the fleshy insides "pop" out of the thick skin.  The "pop" is what makes this fruit so fun to eat.  You'll get a rush of sour sweet flavor.
Savor the flavor:  Scuppernongs are like table grapes on steroids.  They are thicker, heavier, sweeter and more sour.  You'll want to chew slowly so you can sort out the seeds from the yummy flesh.  It  won't hurt you if you swallow them, but they do impart a bitter flavor if you accidentally take a bite.
Give back to Mother Nature:  Like all the best fruits of summer, scuppernongs give back to the earth in the form of seeds and skins.  We believe they are best enjoyed on a porch where you can just toss the skins and spit the seeds, but they are actually quite delightful anywhere, as long as you've got somewhere to stash the debris.

Hope you'll consider giving this native grape a try!

Introducing Asian long beans!

(Disclaimer:  These are not Native Sun beans in the picture.  I had to nab a picture of the internet of this beautiful legume because my camera was not cooperating.)

This is an Asian long bean.  If you've been by the farmer's market or the farmstand lately, then you have already been introduced.  Its flavor isn't too far afield from your standard green bean, but it's string-less and it's beautiful!  I can't say that there is a right or wrong way to eat these beans, but I do have a few suggestions.

Don't be afraid to eat them raw.  As is usual in our household, we had our eyes opened to this practice by our son.  He thinks they are delicious raw and even I was swayed.  I prefer my raw beans cut up and placed atop a bed of arugula with a healthy dose of balsamic vinaigrette dressing, but to each their own.

Treat them like a southerner would.  What can I say?  I pretty much grew up in Georgia and I like a well-cooked bean.  I know it's not gourmet, but it is the taste of home.  Chop these bad boys into 1 inch sections and throw in a pot of boiling water with a little bit of bacon grease (or fatback!) and a healthy pinch of salt and cook until soft.  Bean enthusiasts are shaking their heads in disgust, but those of us that are sopping up the bean juice with a hunk of cornbread are quite content.  

When in doubt, roast!  I have a strong aversion to any food that squeaks when I'm chewing it.  This sometimes happens with green beans and I'm always on the look-out for how to avoid that unfortunate side effect.  Roasting has done right by me in this regarding.  A 450 degree oven, a roasting pan or cooking sheet lined with parchment paper and a generous dousing of olive oil and sea salt and maybe a seasonal herb.  Keep an eye on them until their skin browns and crisps, about 10 minutes at our house.  Pull them out and flip over with a spatula and roasts another 5 minutes or so.  Finish with a squeeze of lemon juice and serve warm.