Online Market is Open – 11/18/2016
‘Tis the season of gratitude. Gratitude for things so much bigger than ourselves. Like the beauty that is giant red mustard greens flourishing in the cool air. Like the tart-sweet-crispiness that is a North Georgia apple. Like the satisfaction that is volunteering together to create something that no one of us could do alone.
Come spend this season with Augusta Locally Grown. There’s plenty of gratitude to go around.
Call for Volunteers
Some of the happenings this week…
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...
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!
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.
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.
We will once again join hands with many partners to host our 4th annual FVRx ... Fruit & Vegetable Prescription Program, created and funded in partnership Wholesome Wave Georgia. This remarkable program enrolls 40 adults each year, while also helping to sustain...
Come get a head start on your seedlings for your home vegetables gardens. "Mondays in the Greenhouse" is part of our SNAP ED educational spring series and will run every Monday, 10am-12noon, in February and March, at Icebox Urban Farm. Gardening educator Robert...