For OLS week 7, it's Greek food again. I can't help myself--Greek food lends itself so well to the type of meat and produce we can get here. It's not typical Greek, though, because these little omelet-roll things look and taste suspiciously like crepes.
Dessert was a cobbler made of Muscadine grapes grown by our friend Mary Lynn. It didn't turn out exactly as I'd hoped, though. Too liquid-y, and for some reason really a jackhammer sugar rush. I think I may have to admit to myself that Muscadines aren't a one-to-one substitution for Concords, no matter how similar their flavor. I recently saw a recipe for a Muscadine clafouti, which is maybe a better idea: isolating them in a matrix of less-intensity.
Ground beef - White Oak Pastures, Bluffton, Ga. (240 miles--but I'm friends with 'em!)
Vidalia onions - Vidalia, Ga. (130 miles)
Tomatoes - our own
Eggs - our own
Flour, spices - elsewhere
Yellow crookneck squash - our own
Salt and pepper - elsewhere
Muscadine grapes - our friend's (5 miles)
Buttermilk - Diamond Hill Dairy, Antreville, S.C. (70 miles)
Soft wheat flour - Mills Farm, Athens, Ga. (35 miles)
Southern Biscuit flour - see Jenny's OLS Week 6 post!
Butter, sugar, baking powder, baking soda - elsewhere