Georgia Magazine - May 2020 - 45

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40
grow well in Georgia, so flex your green thumb and try planting a culinary garden
(even a container garden) with fresh herbs like oregano, mint, parsley, cilantro, fennel, dill and thyme.
Grains: I try to keep a good variety of grains on hand, such as barley, brown rice,
quinoa, millet, whole-grain sorghum and spelt. In addition to being great sources of
protein and fiber, they have unique flavors, textures and personalities. I tend to cook
a bit more than I need for any given dish so that I have them ready in the fridge for
whatever culinary "adventure" I'm embarking on.
Beans: As a rule, the darker the beans, the greater their
antioxidant level, but if you're combining beans with other
For a simple bean
colorful foods, don't worry about that too much. I keep
salad, toss cooked beans
a rainbow of bean types in my pantry, so I can mix and
with chopped green
onions and roasted red
match them in whatever I'm creating. In addition to the
peppers, then drizzle
ubiquitous kidney, navy, lima and pinto beans, be sure
with olive oil and
to play around with lentils, chickpeas and adzuki beans. A
balsamic
vinegar.
little variety can lift your spirits and expand your palate.
Vinegars: I collect vinegars like some people collect
trading cards! The depth and complexities of vinegar can lift foods
up from humdrum to restaurant-quality, but you don't need more than a few types
to create some magic. I keep white vinegar for cleaning or for basic,
utilitarian needs, but it very rarely makes its way into a dressing or a
Add balsamic
sauce. Try stocking your pantry with both white and dark balsamic
vinegar to melted
(I use white for light-color dressings and dark for dark), apple cider
butter as a glaze for
vinegar and rice vinegar. Any of these would be a great starting
veggies, such as
point
for almost any recipe. Rather than keeping a fruit vinegar,
Brussels sprouts
I simply add a spoon of fruit preserves or jam to inject whatever
or carrots.
flavor I'm looking for.
Pasta: There are as many pasta shapes and sizes in Italy as there
are beers in Germany, it seems, but your pantry does not need to house them all.
(That goes for pasta and beer!) The availability of alternative-grain and gluten-free
options means that there's truly a pasta for everyone, so find your favorite noodles
and weed out the rest. My family tends to keep vermicelli, fusilli and penne on hand,
and unpopular noodles end up in "one-pot wonder" dishes or soups.
Other basics: Items like salts (kosher salt, smoked salt, fleur de sel, etc.), pepper,
nutritional yeast, liquid amino acids (similar to soy sauce, but gluten-free and more
nutritious) and sesame seeds may not fit neatly into any one category, but they are
fantastic tools to help you create memorable meals.
Chef, author, father and gastric cancer advocate Hans Rueffert, of Jasper, has
spent his entire life working with food. His nutritional video series, "The Gesundheit
Kitchen," can be found at gastriccancer.org and hanscooks.com.

Years

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$10,495 - 30x40x10

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STORAGE BUILDINGS
HAY BARNS
HORSE BARNS
GARAGES

Ask about our do-it-yourself
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Building shown:
$22,100 Built Price
30x60x12 w/
12' open shed

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Georgia Magazine - May 2020

Table of Contents for the Digital Edition of Georgia Magazine - May 2020