Growing Up Some Goodness: Southern Foodie Style

Oh. My. Goodness. Saralyn’s venture in to the Farm to Table craze- which I would argue is more than a craze or even a trend but really more of a lifestyle choice- is a brilliant success. I mostly would go to her previous restaurant, Good to Go, when she offered the evening take home meals. Lunch, for more, is usually a lighter venture. And as of late, with my CSA (Community Supported Agriculture) Box from The Dirt Farmers I really am more conscious of what I am eating. Dinners are many times cooked at home, unless I am on the road, so my lunches are where most of my eating out epicurean adventures happen.

So I am pleased to say, I will be at Grow often. That is the name of Saralyn’s new restaurant. It is all farm and locally sourced and oh so deliciously good.

We would start out with these amazing house fried chips with a black eyed pea, corn and jalapeño salsa; followed by the Market Sampler Board of small farm cheeses, pimento cheese, heirloom watermelon, farm eggs, pickled produce, and whole grain crackers. I really could have made a meal of just these items. Luckily- I had my lovely friend Nicole with me to share!

I followed with the grilled chicken salad, which wasn’t just a grilled chicken salad but also topped with tomato, cucumber, cheddar cheese and bacon a top organic greens. Whew! Unreal. And I already know what I’m getting next time: the sloppy joe- no, the cold plate, or maybe egg salad….. er um well…. anyways…..

Then. Dessert. The Miniature Dessert Flights. Another friend, Kim, made these. Four items: Red Velvet Cake with Local Buttermilk, Stout Chocolate Cake with Irish Buttercream, Pecan Pie minis with local pecans, and Peach Pie minis with peaches from Dickey’s farm. By far my favorite of these were the peach pie minis- I want a whole damn round of them, actually. Diet be damned! (Yes I say this with my trainer reading it- I’m sure I’ll pay for this tomorrow during my workout.)

One thing about Macon that I love: how we support one another. Saralyn posted on her Facebook about local restauranteurs sending her congratulatory flowers. Such class acts. In fact- one of those is expanding their own menu today: H&H will now be open again for breakfast.

Eating, well it’s one of the things we do best in the South. I’m so glad to see this tradition is carrying on so well. Go and see Grow- let me know what you think!

Love to all y’all,

Molly