Online Market is Open – 11/25/2016

 

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On this weekend of gratitude, it is humbling (and – quite frankly overwhelming – in a good way) to think about all the people who comprise Augusta’s good food movement. You are courageous and creative and the most-fun, hard-working people I know.  It is YOUR belief in a better future food system that inspires me the most. Thank you for instilling that hope.  WE GOT THIS AUGUSTA!

Cheers!

Kim

 

Upcoming Events

 

GROWLER GARDENING

GROWLER GARDENING

August 18, 2017
5:00 pm - 7:00 pm
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The Clubhou.se
540 Telfair Street
Augusta GA 30901

POLLINATION EDUCATION AT PHINIZY SWAMP

POLLINATION EDUCATION AT PHINIZY SWAMP

August 19, 2017
10:00 am - 12:00 pm
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Phinizy Swamp Nature Park
1858 Lock and Dam Road
Augusta GA 30906

OLDWAYS AFRICAN HERITAGE COOKING CLASS SERIES

OLDWAYS AFRICAN HERITAGE COOKING CLASS SERIES

August 24, 2017
5:30 pm - 7:30 pm
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Icebox Urban Farm
1736 Fenwick St
Augusta GA 30904

OLDWAYS AFRICAN HERITAGE COOKING CLASS SERIES

OLDWAYS AFRICAN HERITAGE COOKING CLASS SERIES

August 24, 2017
5:30 pm - 7:30 pm
Add to your calendar: iCal or Google

Icebox Urban Farm
1736 Fenwick St
Augusta GA 30904

WORK DAY AT THE MASTERS TABLE SOUP KITCHEN GARDENS

WORK DAY AT THE MASTERS TABLE SOUP KITCHEN GARDENS

August 26, 2017
9:00 am - 12:00 pm
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Masters Table Soup Kitchen
702 Fenwick Street
Augusta GA

 

Call for Volunteers

 

No Events

 

Some of the happenings this week…

 

Peachy Pork with Charred Onions

I don’t often recommend meat recipes in these posts for a couple of reasons: 1. We have so many veggies and so many ways to try them, I usually have no trouble finding recipes, and 2. In the past people have not seemed as enthused by the meat recipes as the veggie ones.  I am making an exception with this because it is so easy and so full of flavor.  I made this midweek and we gobbled it up. I mean, who knew that charred peaches and red onions with a little drizzle of pomegranate molasses and a bite of pork would be so transcending?  If any of you did I wish you would have told me…If chops are not your thing, I think you could sub in pork tenderloin or maybe even a pork burger.  I am not going to make a meat substitute rec’ but would be interested to hear about the results of anyone’s experiments.  So, get yourself a couple of peaches before the season is over and try this. You will be glad that you did.

Summer Squash Pizza

Well, we have finally hit full on tomato season the last couple of weeks here in NE Tennessee and I have been taking advantage: tomato-caprese pie, pasta with fresh tomatoes, caprese salad with burrata, panzanella, and the list goes on.  Hearing this, you would expect for me to offer up a tomato recipe this week…I fully intended to, but then, as often happens when browsing my favorite food sites, I saw something shiny and it became the recipe that I MUST MAKE NOW!  Yes, this is how my food/ingredient/recipe crazed mind works…Over the years I have made a few recipes from Smitten Kitchen with good results, but it is not one of my go-to sites, so when I saw this pizza topping (I have been thinking about pizza a lot lately) on another site, I knew that I must try it.  I love new ways to use veggies, plus pizza; win, win, so follow my brand of crazy this week and try summer squash in a new and exciting way.

Eggplant with Buttermilk Sauce

I swear I am not an addict, but if I keep going on like this, we will have to rename these posts: “Tara cooks from Ottolenghi.”  Yes, once again I bring you a recipe from Chef Yotam’s book “Plenty,” but in my defense, I made this on Sunday and it really is a revelation in how you can eat eggplant.  I do like eggplant a lot, but other than in baba ganoush, or a salad with lots of other things, I have never really thought about eating it at room temperature…this was obviously an oversight, because WOW; this recipe is so good.  The combo of the roasted eggplant with the tangy-ness of the buttermilk and the tart crispness of the pomegranate is just perfect.  It even gets bonus points for being so freaking easy and double bonus points for being pretty.  I know that the recipe says to use two large, long eggplant, but it does not matter; any globe style eggplant will work.  Also, take note, if you go to the Epicurious link, there is a misprint about the oven temperature (it says 200F, that should be 200C or 400F.)  Go and order some eggplant now, so you can be eating this soon.

Green Gazpacho

This has been a busy summer for me, so once again I am posting early.  We have established in these posts before that 1.) I try to eat as seasonally as possible, 2.) I like cold soups in the summer, and 3.) I am mildly obsessed (maybe not so mildly) with Yotam Ottolenghi, so bearing those things in mind, I present this recipe.  Let me just shout out that this soup is great!!!  Don’t let the fact that it is green and cold scare you, this is a hearty summer dish that is full of flavor and just so good for you.  I made this ahead of time to enjoy for lunch throughout this hot week .  I did not add the ice cubes, because I knew I would not be eating it right away and to me, it only got better as the week progressed.  Just like bone warming hot winter soups, cold summer soups can be comfort food, especially if you like a little spice and add the green chile.

About The Author

Kim Hines

My mom is my inspiration. She taught us girls to feed the soil with every natural resource that came her way. It would be decades before I appreciated her genius. It applies to everything, from food to kids to community. Love you Mama!

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