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The best summer lunch

Arkansas News Headlines
Arkansas News Headlines

On Saturday, I made my semi-weekly stop at the Hillcrest Farmers Market, and several days later, I had the best lunch of the summer. Then I had it again the next day. And you can, too!

From the market, I got beautiful, maroon and green-flecked Carbon tomatoes from Arkansas Times publisher and gentleman farmer Alan Leveritt; a seedless watermelon with a dark green rind from Hardin Farms; and a handful of cucumbers also from Hardin.

I made quick vinegar pickles with the cucumbers using the recipe from “The Gift of Southern Cooking,” Edna Lewis and Scott Peacock’s essential cookbook: 1 cup apple cider vinegar, half a cup of sugar and salt and pepper to taste. They’re at their best about 24 hours after you put them in the fridge, but very delicious a few hours after you make them and four or five days later, too.

So I had a pile of those, Leveritt’s thick sliced tomatoes with Duke’s Mayo on toasted bread and the best watermelon I’ve ever eaten. It was also stunning looking. The color was like a Tiger’s Blood snow cone once you reach the bottom.

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