Grit Girl, Georgeanne Ross, sells at the Botanic Gardens Midweek Market and brings wonderful stone-ground yellow corn polenta, grits, cornmeal, masa, and now wheat and buckwheat flours. The tomatoes are from Ripley, and the goat feta is made by my favorite egg-and-goat-cheese man.
The salad. Oh, man. I piled up little groups of green and purple (these are SO good!) pole beans, sliced cucumbers that my neighbor grew, heirloom cherry tomatoes, and yellow squash slices around a pile of spicy arugula. We used homemade yogurt-based ranch dressing with garden herbs and garlic either to dress the salad, or in the case of little boy, as a dip for the veggies. We'll definitely be having salad this way again- he cleaned his plate.