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Good, simple food – enough for everyone – is humanity’s uniting force. It can also be one of our most divisive tools. When it is grown wisely, in harmony with nature, prepared with traditional skills, and valued fairly for all workers involved, it can transform an individual, a family, a city, the world.  When it isn’t, what we resign to call “food” is literally dangerous to our health.

This week, a week of societal unrest and division like few I’ve known, I was magically buoyed by a diverse group of people who usually stand stubbornly on two different sides of the fence: conventional farmers and organic farmers.  They had come together to learn from each other. They had come together to listen. They had come together as friends and neighbors and fellow humans.

This was on Wednesday morning, November 9, at 9am, in tiny Keysville, GA. My eyes were stuff puffy and bloodshot from staying up late and waking up early to witness our national elections. But there they were, ready to go, chipper morning people, every one of them. Organic farmers shared the philosophical joys and the sometimes painful sacrifices they make to grow the way they grow. Conventional farmers shared their economic and practical concerns – real, honest concerns – about transitioning to organic practices.  It was exactly what I needed at that moment in time. Heck, it was exactly what our country needed at that moment in time.

It will surprise no one that this incredible gathering was organized by Sam and Loretta of Adderson’s Fresh Produce.  They have made no bones about the fact that this has been their goal all along, to inspire — one neighbor farmer at a time – to transition to cleaner farming, cooking and eating practices. Because they had laid the groundwork for years in the most respectful and inclusive way possible, they brought to the table earned credibility and trust. This is the stuff of social healing. I wish you all could have been there. I wish the world could have been there.

Thank you Sam and Loretta Adderson. From the bottom of my humbled heart, thank you.

-Kim

 

Upcoming Events

 

Three Farm Tour & Progressive Meal

Three Farm Tour & Progressive Meal

April 22, 2018
1:00 pm - 6:00 pm
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Call for Volunteers

 

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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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