Sometimes, there is that special person in your community who – even when she moves away – will always feel like a “local.” In this case, we’re talking about TWO special people: Leslie Carson and Tara Roberts…


Many of you know Leslie as the Luna Bug soap maker and a former market manager for ALG. But what you might not know is that she is also a technology genius. And an angel. Leslie (who moved to Florida last year) and Amy Sutter (another angel) have been working behind the scenes for months to create what promises to be a gorgeous, seamless, and effective on-line presence for ALG. Our official launch date is Oct 3, but you’ll see bits and pieces of it before then. Very, very excited to see this coming together in a way that we hope makes Augusta even more hopeful for its local foods movement.


It wells me up every time I say it, but here it is officially: Tara Roberts is moving to Tennessee. This Tues, Sept 27, is Tara’s last day as our downtown market manager for the ALG On-Line Market. Please join us in sending her off with much love. Tara raised the bar for on-line markets in ways that few could. Her incredible attention to detail and genuine love for wholesome foods are true gifts from which we’ve all benefitted. Rest assured: there is a silver lining to all this. Tara has agreed to continue posting her popular Friday Seasonal Recipes, through our new websites, from a distance!!!! And Susannah, the fiber farmer at Southern Made – and one of our original growers – has agreed to take up the market reigns. Those special someones just keep coming our way, don’t they?


We were deeply moved by the winning “pitch” that Laurie Ritchie of JandL Farm gave at the Georgia Food Oasis meeting last night. She and John will use their mini grant to increase capacity within their “Healing Farm” program in Hephzibah, GA. Save the date of Sun, Dec 11, to attend their Christmas shopping fundraiser on the farm.


The Fall Semester of 2016 brings us a lovely batch of new and returning students interns:


Jillian, Haley, Kyong, Andres & Adolfo – market interns at the AJCC

Jack, Jacob & Thaddeus – market interns at Southern Made


Sejal – Project: Food Safety and GMO Labeling

CJ – Project: Aquaponics for GROW Harrisburg

Kendall – Project: Seed Saving


Anna – Project: GROW Harrisburg research – USA-Aiken


Lisa – Project: Dietetic Internship – WIC


Henry – Project: Urban Farming


With our new marketing tools comes new responsibilities! We would welcome a local Marketing or Communications major to join our website team this semester. This is an unpaid internship that would be done from home for four hours per week or more. What a great way to build a portfolio as a local foods activist. Send your resume to if you’re interested.


Call for Volunteers



Upcoming Events



Some of the happenings this week…


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.

Sweet Potato Hummus

Its still January…For some reason, it seems like the longest month ever.  Maybe because it’s the month when we are abstaining from sugar, alcohol, carbs and/or are trying out a new, healthier lifestyle after a couple of months of indulgence.  Regular hummus is healthy enough, provides a nice flavor punch and is easy to make (please do not buy that awful stuff from the store,) so I am sure you are saying, why make it with sweet potatoes(?).  Well, sweet potatoes are grown locally, so you can be assured of their quality and growth practices, plus sometimes you just want something a bit different.  So, when you are planning your food for the week and your Super Bowl snacks why not throw some “Southern” flavor in your hummus for a change.

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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