Summer at Cookie Jar Heats Up

Springtime may be synonymous with fresh growth, but summer sees plenty of action, too. As purple coneflowers and black-eyed susans bloom, fresh fruits and veggies such as strawberries and squash are finally ready for harvest.

Naturally, the Cookie Jar Café, located on the Johnson family farm in Dunlap, Tenn., also flourishes.

“The best thing about summer at the Cookie Jar would be all the new sides we feature,” said café owner Sue Ann Lockhart. “We have everything from fried green tomatoes to broccoli slaw to squash casserole.”

Currently, her favorite meal at the café, she said, is grilled catfish, paired with broccoli slaw, baked sweet potato and Mexican cornbread salad.

“Such a nice summer dish!” Sue Ann said. “Our strawberries are still going strong, too.”

Throughout the season, Cookie Jar continues to feature its selection of strawberry confections such as cakes, pies and tortes — sold whole or by the slice — all showcasing fresh, local fruit. Looking forward, Sue Ann said she hopes to soon introduce new cupcake flavors and even more fresh vegetables, such as corn on the cob and farm-fresh tomatoes grown right down the street, Sue Ann said.

“They are just starting to come in, peak will be in a few weeks,” she said.

Cookie Jar’s revamped menu, featuring a new fish dish and sides such as fried mac and cheese, rolls out at the end of July — just as the Sequatchie Valley really heats up. It’s a time that, according to Sue Ann, “screams Southern comfort food.”