Think of Southern fruits and vegetable, and tomatoes, corn, okra, and watermelon come to mind. But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? In Beans, Greens & Sweet Georgia Peaches, Damon Lee Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, sweet potatoes, Georgia Peaches, plump figs, watermelons, key limes, and Florida citrus into fruit and vegetable glories of the Southern table.
Damon Lee Fowler is a culinary historian, food writer, and the author of a number of cookbooks, including Classical Southern Cooking, Fried Chicken: The World's Best Recipes, The Savannah Cookbook, Essentials of Southern Cooking (Globe Pequot Press) and Savannah Chef's Table (Globe Pequot Press). His work has appeared in a number of national publications, including Bon Appetit, Food & Wine, and Relish. He lives, eats, and writes in Savannah, Georgia, where he is the featured food writer for The Savannah Morning News