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A CORNUCOPIA OF THANKS!

This has been a truly amazing week at Augusta Locally Grown. Astounding, really. And deeply humbling given that so so so many people came together to make it all happen.

  • The launch of the Urban Ag Boot Camp at Icebox Urban Farm kicked it off last weekend.  The buzz is that it was tremendous, and will only continue to get better! It’s so inspiring to witness the power partnership of Georgia Organics, Georgia Food Oasis, Habesha and Icebox Ministries coming together to make the dream of Augusta-based city farms come true.
  • The last day of the Veggie Park Farmers Market was truly bittersweet. What a 
  • The employee health fair at the Augusta National Golf Club was a true honor to attend. Hugs to Amy and Patrick Sutter for making that (and so many other things) happen.
  • And the flurry that is the Harvest Bytes over at the Clubhou.se is coming together as I write.  So many people to thank for this one … we’ll do it right once the wonderfulness of it all has come to a close.

There are still a few tickets left for the Harvest Bytes farm to table dinner.  But just a few:)  Hope to see you there!

SIGN UP FOR OUR NEWSLETTER IN ORDER TO CONTINUE RECEIVING OUR WEEKLY FRIDAY EMAILS!

The old ‘green’ emails will be discontinued on Friday, November 4. In order to continue receiving weekly emails on Friday from ALG, you need to sign up for the newsletter at AugustaLocallyGrown.org. Look for the newsletter tab along the right side, click, and sign up. It’s as simple as that!

Cheers!

Kim

 

 

Upcoming Events

 

Three Farm Tour & Progressive Meal

Three Farm Tour & Progressive Meal

April 22, 2018
1:00 pm - 6:00 pm
Add to your calendar: iCal or Google

 

Call for Volunteers

 

No Events

 

Some of the happenings this week…

 

FARM YOGA ANYONE?

Yoga anyone? Yep! Local farms are adding health & wellness experiences to the mix by partnering with experienced instructors: YoBAA for the Stiff Skeptic (yoga + baby lambs) Location; Jessye Norman School of Arts, Augusta Farmer: Susannah of BellaLuna...

Shredded Collard Green Salad with Roasted Sweet Potatoes

So sorry to have been MIA the past couple of weeks, but sometimes life gets in the way…I am happy to report that my back is on the mend and while not completely normal, I am once again mobile.  With our weather in transition, I thought this was the perfect time to introduce a transitional recipe.  We are still seeing plenty of collard greens and sweet potatoes at the market, but who says we cannot make a lighter feeling dish with them while we wait for the spring veggies to come in.  This salad uses some tried and true southern ingredients with some West African flavors.  That feels new to me!  It also uses the massaging technique (you might have seen or used this with kale) to tenderize the winter greens without cooking.  Make sure that you do not skip this step or your mouth might get quite the workout. 😉  If lime and cashew are not your thing, this is an easily modified recipe so choose the flavors that you like best.  Happy almost spring!

Slow-Roasted Beef

Well, as you can probably tell by the tardiness of my post, my back is not back to normal.  It is better, but standing at the stove and cooking for a long time is just not happening.  I made this recipe last week, using a roast that I had in the freezer from a few months ago.  I was really pleased with how it turned out.  Even though it was an inexpensive cut, the meat was tender and juicy.  The first night we just had it sliced with a side of roasted vegetables, but since then, I have been using it to make sandwiches and boy are they yummy.  So, if you are like me and mobil-y challenged at the moment or would just like an easy recipe that produces a good meal and leftovers, this is definitely for you.

Collard Greens with Freekeh

Well, the universe has chosen to remind me that I am not Superwoman and am all too human and breakable by providing me with an excruciating bout of sciatica.  This means no standing on my feet for more than a few minutes and trying to pick recipes for my husband to cook for us that I might be able to help with from a seated position.  Just because I am not mobile at the moment does not mean that I am going to give up eating seasonally and healthily.  Enter who might be my next food crush: Joshua McFadden and his book, “Six Seasons.”  This recipe, along with a couple hundred others are broken down seasonally with some delicious and inventive ingredients.  This one calls for freekeh, a roasted wheat grain with a lovely smokey flavor.  It is worth hunting down, but you could also use a medium grain bulgur or if gluten is an issue; cracked buckwheat groats.  Here’s hoping I’ll be vertical next time we speak.

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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