Online Market is Open – 1/20/2017

 

Announcements

 

White Hills Winter Workshops: Gift- Making Series

Fall is in the air, and you know what that means- holiday season is right around the corner! Our friends Amy and Patrick Sutter, owners of White Hills Farm, are graciously hosting a Winter Workshop Gift-Making Series during select Fridays, October through December....

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THE ARTFORM OF AFTERSCHOOL SNACKS – WEDNESDAYS AUG – DEC

  WEDNESDAY, AUGUST 23 – THE ARTFORM OF AFTERSCHOOL SNACKS We’re putting creativity back into afterschool snacks!  (Along with nutrition, flavor and fun.)  And what better place to start this farm-to-school snack program than at the Jessye Norman School this fall...

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VEGGIE PARK MARKET FEATURED NATIONALLY!

The Veggie Park Farmers Market will be featured in a national social media campaign by the Farmers Market Coalition this month!  Follow us on Instagram and help us put this venue on the map as "the most feel-good farmers market in the...

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WHOLE KIDS FOUNDATION

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...

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GEORGIA FRESH FOR LESS

  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...

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Upcoming Events

 

QUICK, EASY & CHEAP COOKING CLASSES … PERSONALIZED

QUICK, EASY & CHEAP COOKING CLASSES … PERSONALIZED

October 18, 2017
4:00 pm - 6:00 pm
Add to your calendar: iCal or Google

Icebox Urban Farm
1736 Fenwick Street
Augusta GA 30904

THE ART OF SEASONAL SNACK MAKING AT THE JESSYE NORMAN SCHOOL OF THE ARTS

THE ART OF SEASONAL SNACK MAKING AT THE JESSYE NORMAN SCHOOL OF THE ARTS

October 19, 2017
3:00 pm - 4:00 pm
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HOME BREWED BITTERS - WHITE HILLS FARM WINTER WORKSHOP, GIFT-MAKING SERIES

HOME BREWED BITTERS - WHITE HILLS FARM WINTER WORKSHOP, GIFT-MAKING SERIES

October 20, 2017
1:00 pm - 3:00 pm
Add to your calendar: iCal or Google

White Hills Farm
1419 Fort Creek Road
Dearing GA 30808

Volunteer Work Day at Icebox Urban Farm

Volunteer Work Day at Icebox Urban Farm

October 21, 2017
9:00 am - 12:00 pm
Add to your calendar: iCal or Google

Icebox Urban Farm
1736 Fenwick Street
Augusta GA 30904

 

 

Click here to Volunteer @ Volunteer Work Day at Icebox Urban Farm

ON-LINE MARKET, AT AUGUSTA LOCALLY GROWN

ON-LINE MARKET, AT AUGUSTA LOCALLY GROWN

October 24, 2017
4:00 pm - 7:00 pm
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Call for Volunteers

 

Volunteer Work Day at Icebox Urban Farm

October 21, 2017
9:00 am - 12:00 pm
Click Here


GROWLER GARDENING

October 27, 2017
5:00 pm - 7:00 pm
Click Here


Volunteers Needed to Cook for Halloween Market Party!

October 30, 2017
10:00 am - 7:00 pm
Click Here


HEALTHY HALLOWEEN & END OF SEASON … AT THE VEGGIE PARK FARMERS MARKET

October 31, 2017
4:30 pm - 7:00 pm
Click Here


Veggie Ed at the Vineyard Single Parent Fair

November 4, 2017
10:00 am - 2:00 pm
Click Here


GROWLER GARDENING

November 17, 2017
5:00 pm - 7:00 pm
Click Here


Volunteer Work Day at Icebox Urban Farm

December 2, 2017
9:00 am - 12:00 pm
Click Here


WORK DAY AT THE MASTERS TABLE SOUP KITCHEN GARDENS

December 9, 2017
9:00 am - 12:00 pm
Click Here


WORK DAY AT THE MASTERS TABLE SOUP KITCHEN GARDENS

January 13, 2018
9:00 am - 12:00 pm
Click Here


WORK DAY AT THE MASTERS TABLE SOUP KITCHEN GARDENS

February 10, 2018
9:00 am - 12:00 pm
Click Here


 

Some of the happenings this week…

 

Custardy Apple Squares

I am a newbie to the Dorie Greenspan cult, but I can see why she has built up such a following.  She writes clear recipes that are easily reproducible.  Believe me when I say, as a recipe junkie, when you find a consistent author, you stick with them, because there are so many poorly written recipes.  It happens all of the time, you see a beautiful picture and read what looks to be fairly straight forward instructions and then try to make it and realize the reason there are only 5 steps is that the other 20 are either written in invisible ink or were lost somewhere in editing.  I have had no such issue with Ms Greenspan’s recipes, which is why I bring you this one today.  No, I have not made it yet, but have every confidence that it will turn out well.  Plus, since apples are in season, but we seem to be experiencing some dog days of summer, it feels like a fall treat that is not too heavy.  I will not be able to partake until November, since I will be away most of October, so post some pictures in the comments when you guys try it out.  As a side note; since I will be away, no recipe posts until I return in November.  Happy Halloween!!

Summer Spaghetti with Uncooked Tomato Sauce

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

Fresh Tomato Soup with Basil and Farro

Well, we are getting our first taste of fall; up here in east TN, it has been in the 40’s the last couple of mornings and with Irma barreling towards us, most of the south should see some rain.  That makes me feel like snuggling up under a blanket, reading, and having some soup…but there are still fresh tomatoes you say, no problem with this one pot, stick to your ribs, fresh tomato soup.  Even with the farro, I envision serving this with a big hunk of crusty bread, maybe with a little garlic and olive oil rubbed and drizzled on.  If you cannot find the farro, you could always substitute soaked wheat or spelt berries.  Two notes: As I was reading this an announcement came that the Tuesday markets would be cancelled this week, due to Irma, so get to your local Saturday market and stock up before she heads our way.  Also, I will be away next week, so no recipe post next Friday.  Be safe!

Southern Tomato Pie

If you follow my personal Instagram or Facebook pages, you will realize that when it is tomato season, I make tomato pies and tarts.  I have a tried and true recipe that hints more at Italy than the southern United States, but I also like to tweak that recipe as well as try completely new and different recipes.  This is the “new and different” one that I will make this week.  I like that this recipe uses a combo of roasted and fresh tomatoes, plus it uses a lot of tomatoes.  I am also interested to see how the caramelized onions and fontina cheese pair with them.  One tweak that I will make: I will use the food processor for the dough.  I have more experience with this method and it will go much quicker; also by pulsing, you have better control with less likelihood of over-mixing.  It is a somewhat time consuming recipe, although not that much hands on, but I have high hopes and will report back via FB when I have done mine.

Pasta Salad with Pesto

Last week was one of those weeks…one of those weeks that I knew I had to prepare ahead of time or risk eating cereal for lunch and dinner.  One of the meals that I prepared was this pasta salad and boy am I glad that I did.  Truth time: a lot of pasta salad can be big bowls of flavorless oil or worse, cooked pasta with mayonnaise dumped on-yes I said it.  Neither is true for this one.  Both mayo and oil are in the recipe, but used in such a way that you do not feel like you are eating a mouthful of grease, plus, the pesto brings a wealth of flavor, and the tomatoes add a bright freshness.  In case you cannot tell, I really liked this.  Best of all, it made a big bowl that I portioned out for lunch and dinner a few days in this busy, busy week.

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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