It’s Market Week! We have a great, diverse box this week featuring produce from a variety of local farms, so order now for pickup at our April 24th Market. Or plan to stop in and shop on Thursday from 10:30am – 2:30pm. We will have a wide variety of fresh produce, dairy, meats, and much, much more!
Come shop with us today and stock up on all of the local goodness! All are welcome…bring a friend! We will be there from 2:00 – 6:00.
We took a short drive recently to visit one of our newer farms, Tierra Verde, located in Bloomingdale, GA. We got to know Kevin a little better and took some great photos – click here to check them out!
The April 17th order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, and tons of good stuff to fill your pantry!
Stop by and do some shopping – we have a lovely array of produce, dairy,
dry goods, and much more. We are at 1106 E. 59th St, at the corner of Waters and 59th (right behind Savannah Tire). It’s a great opportunity to check us out!
Come shop with us today and support over 20 local farmers and artisans…all while getting the good stuff for you and your family! All are welcome!
Recipe for highlighted product:
Seared Salmon Burgers with Ginger-Garlic Mayonnaise (Gluten-free if omitting rolls — Serves 2)
2 3/4-inch-thick tuna steaks (each about 5 to 6 ounces) (Use Doug’s wild Alaskan salmon instead.)
2 teaspoons olive oil (Napa Valley Naturals extra virgin olive oil)
1 tablespoon minced peeled fresh ginger (Destiny)
1 garlic clove, minced (Destiny)
4 tablespoons mayonnaise (Spectrum Natural Canola Mayonnaise)
1 tablespoon fresh lemon juice (Destiny)
2 oversize sesame-seed sandwich rolls, toasted (Use Rudi’s Organic Bakery whole wheat burger buns.)
1 bunch arugula, stems trimmed (Kachina Farms – Try arugula/lettuce blend.)
Full recipe: http://www.epicurious.com/recipes/food/views/Seared-Tuna-Burgers-with-Ginger-Garlic-Mayonnaise-4652
Recipes for local box:
Oven Roasted Corn
on the Cob
on the Cob(Vegan, Gluten-free — Serves 2)
2 ears fresh corn (box ingredient)
Full recipe: http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-corn-on-the-cob-recipe.html
Snow Peas with Asian Peanut Butter Dip (Vegan, Gluten-free if using gluten-free soy sauce)
1/2 lb. fresh snow peas (box ingredient)
1/2 cup plus 1 tbsp. smooth natural peanut butter
1/4 cup honey (B&G honey – Wildflower or Tupelo varieties)
3 tbsps. soy sauce
2 tbsps. rice vinegar
1 tbsp. freshly grated ginger (Destiny)
1 chopped scallion (optional) (Use Vidalia green onion from Berry Farm or Ozzie Mack Farm.)
Full recipe: http://family.go.com/food/recipe-745896-snow-peas-with-asian-peanut-butter-dip-t/
Caraway Cabbage Chips with Dill Yogurt (Gluten-free, Vegetarian, Vegan if omitting Dill Yogurt)
8 innermost green cabbage leaves, ribs removed, leaves cut into quarters (box ingredient)
Olive oil (for brushing) (Napa Valley Naturals extra virgin olive oil)
Toasted caraway seeds (for sprinkling)
Salt (Hain sea salt)
Freshly ground black pepper (Frontier)
1 finely grated garlic clove (Destiny)
1 cup plain yogurt (Atlanta Fresh plain Greek yogurt – 2% or whole varieties)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice (Destiny)
Full recipe: http://www.bonappetit.com/recipe/caraway-cabbage-chips-with-dill-yogurt
The April 3rd order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, and tons of good stuff to fill your pantry!
My kids were anxious to get a head start on egg dyeing this year, so we decided to be the guinea pigs for the new natural egg dye kits from Earth Paints.
We dyed one dozen brown eggs from Flatland Farm and one dozen white eggs from the grocery store. We found that the brown eggs took longer to take the color (except for the yellow/orange which dyed everything instantly and beautifully) but turned out really lovely and deep and earthy. The white eggs dyed a little quicker, which earned bonus points with the kids, and turned out more pastel.
We experimented with double dipping, resistance crayon writing and twisting rubber bands into shapes on the eggs before dyeing them. The best part is that we could eat the eggs afterward without worrying about the yucky chemicals that may have seeped through the shells. Now we’re looking forward to egg dyeing, round two!
Mouse over the photos below to see captions explaining the contents of each picture.
This week’s recipe lineup has a salad theme:
Cucumber-Radish Slaw (Vegan, Gluten-free — Serves 4)
2 English cucumbers (box ingredient)
4 to 6 radishes (to equal 1 cup) (product highlight ingredient from Adams Farm)
3 tablespoons cider vinegar
2 teaspoons olive oil (Napa Valley Naturals)
1 teaspoon sugar (Florida Crystals cane sugar)
1/2 teaspoon coarse salt, plus more for seasoning (Hain or Eden Foods)
Ground pepper (Frontier whole black peppercorns)
2 tablespoons minced red onion (Ozzie Mack Farm)
2 large sweet potatoes (box ingredient)
6 beets (box ingredient)
2 inches fresh ginger (Destiny)
4 tbsp tahini (Tree of Life)
1 tsp tamari (San J gluten-free tamari soy sauce)
4 tbsp water
2 tbsp unhulled sesame seeds
1 handful raisins (Bulk)
1 cup baby spinach (Use mix of green leaf lettuce and kale. — box ingredients)
1/2 handful of fresh thyme (Kachina Farms English thyme)
1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks (box ingredient)
1 pound green beans, trimmed and cut into 1-inch pieces (box ingredient)
1/3 cup Basil Pesto, recipe follows
1/4 cup pine nuts (Use walnuts available in Bulk.)
1 clove garlic, peeled (Albert)
3 cups lightly packed fresh basil leaves (Kachina Farms)
1/4 cup freshly grated
Parmesan (CASTRA ROTA parmigiano reggiano)
Sea salt (Hain or Eden Foods)
1/4 cup olive oil (Napa Valley Naturals)