Martha White, Southern Pantry
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Take Advantage of Seasonal Produce

There’s still time to take advantage of the wonderful summer produce while welcoming the incoming fresh fall fruits and vegetables.

I just hate to think about the summer produce season closing in around me. All those wonderful fruits, berries and vegetables will soon be over…until next year. Something to look forward to!

In Middle Tennessee, you may still be able to find tomatoes, green beans, okra, squash and other vegetables. Plenty of choices for another few vegetable dinners to serve with cornbread. With the closing of summer, the fall brings us many additional flavors to savor like apples, pears, pumpkin, collards and turnip greens. Check out your local farmer’s markets to see what’s in season.

I love this recipe for Summer Squash and Cornbread Pie. The squash is cooked the same way my mother always cooked hers, then topped with a cheesy cornbread mixture and baked. It’s delicious and if you can find some good tomatoes to slice, it will make a nice late summer dinner. For a heartier meal, add some fresh peas.

The Harvest Apple Cornbread Panzanella recipe is a nice transition recipe from summer to fall The recipe calls for one of a couple of apple varieties, but feel free to use some local ones, if you have them.

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