The weekend began with a very fun Latin-themed First Friday in Historic Downtown Canton. The Main Street Board did a fantastic job under the leadership of our dedicated director, Meghan Griffin, and Jennifer Dunn stepped up to help make the celebration possible.
There was a great band, and we even had salsa dance lessons for the crowd to enjoy. We stuffed ourselves with great food from Angelfire7 BBQ, Scott Boys BBQ and even Cajun boiled peanuts from Cherokee Market. A good time was had by all, and we enjoyed spending time with our friends from across the city. A special thanks goes to our Main Street “machine” for their hard work and passion for moving Canton forward.
The fun continued on Saturday. It was a beautiful spring day, so we rode up to Georgia Wine Country to visit a few vineyards with Cory Wilson and John Clark. We enjoyed a tasting at Three Sisters Vineyard and shared a nice bottle of Touché at Frogtown Cellars. Our last stop was at Cavendar Creek to visit our great friend, Chauna Whitlow.
On our way back to Canton, we stopped at The Blue Bicycle in Dawsonville for a great lunch. If you are ever shopping at the outlet malls there, don’t miss this great little cafe, and don’t forget to order the pommes frites. They are divine.
On Saturday night, we visited our friends Jessica and Jeremy Sexton and their gorgeous new home on Jarvis Street. They used to be our neighbors out front, so it is great to have them back in the neighborhood.
In just a month, they’ve done some amazing home improvement projects, and we can’t wait to watch their progress. It is so nice to see a young family investing in downtown Canton’s charming homes. After a drink at their home, we progressed to One Britt for dinner.
On our way back from Dahlonega, we stopped by Ferguson’s Meat Market for some grass fed filets, twice stuffed potatoes and organic salad ingredients. We enjoyed a relaxing and casual meal with the Sextons followed by drinks and story-telling on the side porch. It was a very fun evening.
Sunday began with breakfast at Keithsburg Cafe, and the afternoon was spent gathering ingredients for the Sunday Supper. We visited Cherokee Market for some beautifully fresh produce, including English peas. Since Sunday’s menu involved a Mexican theme, we had to stop by Ramirez Grocery on Marietta Highway for a few wonderful treats. I love this store. We returned home to prepare a mixed vegetable salad with lime dressing, homemade guacamole and the entree, Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillo. It was a perfect meal for a rainy Sunday night.
The upcoming week will be just as busy, but I look forward to more productive collaboration with my colleagues, friends and neighbors.
Cazuela of roasted farmers market vegetables,
chicken and tomatillo
Mixed Cherokee Market vegetable salad with lime dressing
Homemade guacamole with chips and salsa
Mixed Vegetable Salad with Lime Dressing
About 2 cups of any/all of the following:
Carrots, peeled and sliced diagonally 1/8 inch thick
Small red potatoes sliced 1/8 inch thick
Green beans, ends snipped and cut in half
Fresh English peas
Radishes, stem-and root-ends removed, slices paper-thin
Cucumbers, peeled, seeded and sliced 1/8 inch thick
Tomatoes, cored and sliced 1/8 inch thick
3 tablespoons freshly squeezed lime juice
1/2 cup vegetable oil, preferably part olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped fresh cilantro or flat-leaf parsley (optional)
6 leaves romaine or leaf lettuce
1 thick slice of red onion, broken into rings
2 tablespoons crumbled Mexican queso fresco
In a large saucepan, set up a vegetable steamer over an inch of water and set over medium-high heat. When the water begins to boil, place the prepared carrots and potatoes in separate shallow piles on the steamer rack. Steam, tightly covered, until the vegetables are tender but still retain a little firmness, about 8 to 12 minutes. Cool the vegetables in separate groupings on a large tray. Next, steam the green beans and/or fresh peas, tightly covered: 5 to 8 minutes for beans, anywhere from 4 to 20 minutes for the peas (depending on the size and freshness). When the green vegetables are done, remove them and cool with the other vegetables. In a large bowl, mix together the radishes, cucumbers and/or tomatoes with the well-drained, cooked vegetables.
A few minutes before serving, measure the lime juice, oil, salt, pepper and optional fresh coriander or parsley into a small bowl or a jar with tight-fitting lid; whisk or shake until thoroughly blended. Pour onto the vegetables and mix well.
Line a large serving platter with lettuce leaves. Once again, toss the vegetable mixture with the dressing, then scoop it onto the platter. Top with rings of red onion and a sprinkling of the optional fresh cheese.