Online Market is Open – 1/13/2017
TUESDAY, JUNE 6 We are thrilled to announce that Wholesome Wave Georgia has selected Augusta for the third year in a row to host its Fruit & Vegetable Prescription program! In fact, our program has acted as a model for other such programs throughout Georgia. Forty...read more
We are honored to be a recipient of the Whole Kids Foundation grant this year. Funding and supplies will support our school group visits to Icebox Urban Farm as part our GROW Harrisburg...read more
We are so grateful for our partnership with the amazing nonprofit Wholesome Wave Georgia! Augusta Locally Grown works with WWG to offer two programs: Georgia Fresh for Less – EBT/SNAP Doubling Program at the Veggie Park Farmers Market, April-October 2017...read more
Attention local educators! Georgia Organics has selected AUGUSTA to host its 6th Annual Farm to School Summit this October! Save the date!read more
Call for Volunteers
Some of the happenings this week…
I have a busy weekend of my other passion; bike racing (watching, not participating,) so I thought I would post this week’s recipe a little early. As I have mentioned before, I am a bit fickle with recipe sources, but my current cooking crush has lasted over a year and I think will continue on as a regular resource. The crush is Yotam Ottolenghi and this month I have been cooking a bunch out of his vegetarian cookbook Plenty (I highly recommend.) This is one of his recipes that is on my list, but I have not done yet (it is not quite tomato season here.) So, go forth and experiment for me. Enjoy your week!
As I might have mentioned a time or two 😉 I really like to cook and bake and spend a lot of my time looking at/for recipes. I also am a little fickle and go through phases on where I am sourcing recipes. I have long been a fan of Cook’s Illustrated (particularly their desserts,) NY Times Cooking (Melissa Clark,) Epicurious, and Food 52. A couple of years ago, I noticed a new magazine with gorgeous pictures and had to pick it up. This became my newest baking crush, Bake From Scratch (The Bake Feed.) My first issue had these muffins along with a few others that I made in rapid succession, because they were just all so yummy. I like traditional flavors, so for strawberry season which is so short, I tend to stick with the tried and true, but with blueberries and peaches, the bounty lasts longer, so I will branch out. These take a little time, but are very worth it in the end. Changes I made: most definitely use muffin cup liners, because even in nonstick, they might get a little stuck and break also I made regular sized muffins (12ish) instead of the 8 jumbo, the recipe calls for. You will just need to adjust the baking time.
One of our most popular adult educational programs is now in its third summer! Many know it simply as “that Garden Program, but we call it “Hundreds in Harrisburg.” Since 2015, we’ve installed more than 200 raised bed gardens at people’s...
We are blessed with a small but incredibly dedicated and talented group of volunteers – working out of Icebox Urban Farm – to cook and serve the healthiest summer kids meals (free of charge) for all the youngsters who come to the Veggie Park Farmers...
The day included a threatening sky and a super wet weather forecast, but volunteers came out to the Strawberry Picking Crop Mob at Clyde’s Fresh Produce anyway! And the heavens held back as they did! Big thanks to the dozens who generously shared their time...
Culinary students from Helms College use the Vineyard Giving Farm as a learning venue in which to learn some horticulture and farm-to-table basics. All the food grown at the gardens is then donated to the food pantry across the street, owned and operated by the...