Yesterday, a good friend and I traveled north a bit into the peach orchards of Chilton County to hear Birmingham chef Frank Stitt talk about using Alabama's summer fruits and vegetables. Stitt, owner of several eateries, including the highly acclaimed Highlands Bar & Grill, trained with Alice Waters and Richard Olney. After years of study in France, Stitt returned to his native Alabama, opened Highlands and wowed everyone with his southern cuisine infused with the flavors of the Mediterranean.

I am going to be off line for a bit - trying my darndest to devote more time to work and language study in order to leave for France on October 1. I know it's months away but it surely seems it was just yesterday that I lamented our trip was six months off. So, I leave you with two recipes from yesterday's class. The first makes use of fresh corn, tomatoes, peas and herbs ........

Charred Corn and Pea Relish

2 c. fresh pink-eyed peas, washed
2 carrots, peeled and cut into lg. pieces
2 ribs celery, cut into lg. pieces
1/2 yellow onion, peeled, cut in half
2 springs thyme
2 bay leaves
1 1/2 T kosher salt

1/2 c. vegetable or peanut oil
4 ears sweet yellow corn, shucked, kept whole
1 lg. red onion, peeled, sliced into 3/4 in. rings
3 red tomatoes
8 cherry tomatoes, quartered
1 T fresh dill, coarsely chopped
1 T fresh basil, torn
4 oz. olive oil
1 1/2 oz. red wine vinegar (Grenache preferred)
Kosher salt and whole pepper to taste

For peas:
Combine first 7 ingredients in a pot and add cool water to cover by 1 in. Bring to a boil, skim off any impurities, and reduce heat to a simmer. Cook until tender, about 20-30 min. Cool.

For corn and onions:
Pre-heat grill. Lightly coat corn with 1/2 of the vegetable oil and place on grill. Cook for 2-3 min., or until slightly charred, then turn corn and repeat for all sides. Use the rest of the oil to coat the onion rings. Place on grill, cook 2-3 min. per side, or until charred. Cool corn and onions.

For tomatoes:
Cut a small circle in the top of each tomato and remove the stem piece. Cut each tomato into 6 wedges and gently slice the inner membrane and seeds away. Cut the tomato slices into 1/2 in. pieces. Reserve.

To assemble relish:
Place corn on a flat surface and gently shave the kernels off the cob with a knife. Cut onions into 1/2 in. by 1/2 in. pieces. Combine corn, onions, tomatoes and peas in a large bowl. Chill for 30 min. Before serving, add olive oil, Grenache vinegar and chopped herbs; toss lightly. Season to taste with salt and pepper; toss again; serve.

Serve this chilled relish with a simple fish, such as grouper or tuna. However, the beauty of this relish is in its versatility. Additionally, this relish makes a healthy, flavorful dip for chips, or can be served alone or on a field of greens.

Recipe by Frank Stitt

Note: yesterday, both relishes were served with delicious, slow roasted pork.

Sounds great! What would those of us not in the South substitute for pink-eyed peas?

Hey, Chris. I think you could substitute most any pea from your farmers market - black-eyed, crowders or butter peas.

You were up in my neck of the woods!

I saw that advertised and thought about going. The peaches are s'posed to be extra sweet this year because of the drought.
Next time you head north on 65 let me know! We could meet up at the waffle house.