“Local farmers literally come to our door, and they show us what they’re growing and teach us about all these cool new things,” said Ford Fry, the James Beard Foundation Award-nominated chef and restaurateur who heads acclaimed, locally focused Atlanta destinations, including The Optimist, King + Duke , No. 246 and JCT.Kitchen & Bar. Fry is fond of frilly mustard greens and the little flowery shoots that sprout early on from collard-green plants. “We love to use those,” he said.
Doctors and other health experts used to warn folks away from clams, shrimp, crab and other shellfish because they were too high in cholesterol. Turns out that shellfish can still be a tasty part of a heart-healthy diet.
Whether you love digging into thick stone crab claw or a bowl of blue crab chowder, now is the time to do it — the season for some varieties (Dungeness especially) has started. Here are some ideas for prepping this sweet, delicious and healthy seafood.