Watercress, Green Pea and Shiitake Mushroom Salad with Lemon and Olive Oil
Shrimp and Grits with Asparagus (get recipe)
Strawberry Rhubarb Cobbler
(read interview with Robert Stehling)
Spring: shad roe; soft-shell crabs; first shrimp of the season; mahi; wahoo; grits and greens (made with the first crop of turnips, escarole or mustard greens); asparagus; cucumbers; green peas; broccoli; strawberries; blueberries; first peaches
Summer: melons (including cantaloupes, honeydew, watermelon); peaches; nectarines; blackberries; blue crabs; mullet; snapper; chanterelles; eggplant; okra; tomatoes; hot peppers; sweet corn; butter beans; fresh relishes; slaws; chicken salad; home-canned sauces made from tomatoes, blackberries, peaches, etc.
Fall/Winter: pecans; peanuts; collards and other fall crop greens; flounder; sheepshead; scallops; oysters; country ham and biscuits; sweet potatoes; squashes; fried green tomatoes; black-eyed peas; mountain-grown apples; wild persimmons; grapes; key limes; the sweeter, smaller shrimp of fall (perfect for saucy dishes like shrimp creole)
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