The “Georgia Grown Trail” is soon to be an official designation for the area in and around south Georgia’s Route 37. Scattered with a wide variety of agribusinesses, there’s plenty to do, see, learn and last, but not least, eat!
Although my ideas are probably more progressive than many when it comes to sustainable eating, after spending a few days traveling in the area with two very well organized and gracious state tourism representatives and a group of travel writers, I realize I’ve still got a ways to go.
The reality of returning home is that a shrink wrapped upbringing isn’t escaped easily. But after this eating and Southern hospitality intensive, I will think that much more carefully about what myself and my family eat, and a lot more about where our food comes from.
During my time in South Georgia I discovered that a hallmark of the Georgian farmer is that he or she possesses both a romantic respect for the past and a dazzling vision for the future.
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Good attitudes, innovation and determination are found everywhere, from the daylily grower to the organic meat and dairy farmers to the olive oil farmer/producer. Many of the farms have been in families for decades, long putting into practice sustainable and healthy farming practices.
When I’m traveling I look for common themes that help me understand a destination. Last week in this part of Georgia, one of those themes was strawberries.
Strawberry Trifle was on the dessert menu almost everywhere we went. I’m not sure I’d ever had such amazing strawberry goodness before, but there I would always find it, presented in a large bowl that looked appealingly like a giant cocktail glass.
It was the tail end of strawberry season in Georgia, but fresh and juicy organic strawberries are available throughout most of the summer all around the US. The recipe can also be adapted for seasonal eating wherever you are by using whatever kind of fresh berries may be available in your area. A combo of strawberries and blueberries would make for a great Fourth of July dessert, don’t you think?
This recipe is from Marge Morris of Mimi’s Market Café located at 206 South Street in Nashville, Georgia. We were served this particular version at the remarkable Shadow Oak Plantation. I’m going in search of an appropriately showy giant cocktail type bowl this afternoon, to our local farmer’s market tomorrow and going to prepare it over the weekend. I will probably use a prepared cake, but you can certainly bake your own if you’d rather.
- 2 to 3 pints of fresh strawberries
- 2 boxes (small) or 1 large box of vanilla instant Pudding
- 2 cups milk
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 prepared cake (angel food, pound cake or yellow cake recommended)
Wash & slice strawberries then sprinkle strawberries with sugar,
Mix milk, heavy cream, and powdered sugar with instant pudding mix and chill for at least 30 minutes.
Tear cake into bite size pieces and place in the bottom of clear glass bowl or individual dessert dishes.
Top cake with strawberries.
Top strawberries with pudding mixture.
Repeat layering 2 to 3 times depending on size of dish.
Top with Whipped topping and a strawberry!
Big thanks to Marge Morris of Mimi’s Market Café, Chrissy Staley of the Berrien County Chamber of Commerce, and Maggie Potter of Georgia Tourism for sharing this recipe with me. Next week we’re going to talk about Georgia Vidalia onions.