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Some Kinda Good with Rebekah Faulk - Farmers market Fourth of July
W Grilling
Hot dogs and hamburgers are a classic and simple way to celebrate the Fourth of July. - photo by REBEKAH FAULK/special

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    Stock up on all your July Fourth groceries at Tuesday Market in the Park on July 1 from 5–
7:30 p.m. at the Honey Bowen Complex on Fair Road. Listen to live music and get dinner on the grill. See you there!

    The Fourth of July is that time during the year when so many of the things I hold dear culminate — summertime, family, fireworks, all-American food, tradition, pride. Whether it’s on the front porch of the family cabin or beneath the sky on a blanket by the ocean, year after year, l revel in celebrating our nation’s independence.   
    In my family, Independence Day never passes without firing up the grill. We keep the food simple and classic: hamburgers and hot dogs with all the fixin’s, chips and dip, sweet corn on the cob and some good, old-fashioned watermelon.  I usually whip up a patriotic dessert — nothing labor intensive, but rather a red, white and blue trifle, fruit tart or warm crumble with fresh berries and cold ice cream. The Fourth of July is all about taking it easy with family and friends and rocking on the front porch in the shade, or, as John Anderson might say, “Just a Swingin’.”    
    Here in God’s country, we’re so fortunate to have our local farmers who produce some of the finest food this side of the Mason-Dixon Line. Walking through the farmers market this time of year is pure sensory overload. My mind is like a hamster on an exercise wheel running a million miles a minute imagining all the things I could cook. If you’ve never been downtown on a Saturday morning to experience it, there’s no time like the present. It will be open this Tuesday, too, just in time to stock your fridge and pantry for the weekend. Tuesday Market in the Park has been open a little over a month now, and I love having the opportunity to pick up local produce during the work week.
    So far this season, I’ve made several batches of bruschetta using vine-ripened tomatoes, sweet Vidalia onions, fragrant basil and fresh-baked bread. Most recently, I brought home a large batch of just-picked blackberries and a pound of Georgia peaches and made the most delicious Peach-Berry Crumble. Both these recipes and more are available by visiting Happy Fourth of July to you and yours!
    Rebekah Faulk is a Georgia food writer and Statesboro-based TV personality. A Season 2 contestant on ABC's “The Taste,” she blogs at, a Southern, coastal food blog highlighting East Coast restaurant reviews and Low Country-inspired recipes. Follow her on Twitter at @SKGFoodBlog or search Facebook for Some Kinda Good.

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