Season's Eatings

A summer recipe using fresh, local seasonal produce

BY LIZ BROWNING



In a city where shorts are in season 360 out of 365 days of the year, you’d think people would be used to the heat. Anyone who has ever experienced a Charleston summer, however, will be quick to tell you otherwise. Dante won’t even come here in the middle of July. The unbearable heat index aside, it’s hard to beat the fresh produce from the local farms, especially between May and September.

     Summer is probably the easiest time of the year to eat locally. In-season fresh produce has more nutritional value and richer flavors. Dark red berries, succulent peaches, juicy tomatoes, and bright yellow corn are just a few summertime staples.

     For a twist on a classic recipe that is sure to make you the star of any summer festivity, try BB&T. Not to be confused with the bank, this is a flavorful yet simple twist on the classic BLT that deserves recognition of its own. What you’ll need:

          4 fresh basil leaves

          2 slices of a perfectly ripe heirloom tomato

          2 slices of thick-cut, preferably organic, bacon

          2 slices of artisan sourdough bread

     Where to find them? All the items are available at the Marion Square Farmer’s Market all summer long, every Saturday morning from 8 a.m. to 2 p.m., between King and Meeting streets.
     If you miss the farmer’s market, try Ted’s Butcherblock (334 East Bay St.) for bacon, The Vegetable Bin (10 Society St.) for your fresh veggies and herbs and Rococo German Bakery (1750 Savannah Hwy. in West Ashley) for your bread.