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Our 2017 Vendors

We are pleased to announce a run down of our 2017 vendors. Look for these folks throughout this year's market season! Please note that not every vendor will attend every market, and that we'll feature guest vendors every week or so. Produce and Meat vendors: Buice Family Farms Abundant Harvest Gardens Mountain Earth Farms Clark Fresh Cut Flowers & Produce Little Toccoa Creek Farm Buckeye Creek Farm Her Garden and Produce Pop's Produce 4 Sons Seafood Heritage Farms Farm 2 Market GA Bakeries and Other Goodies: Mary Alicia's Artisan Pasta GG ...

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Seeking a Market Manager for the 2017 Season

Seeking a Market Manager for the 2017 Season!

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The Roswell FAM Experience from Julian A. Amedee

Welcome to “The Roswell FAM Experience”.  I pray that this finds you at a positive time of your day, if not I pray that at some time in the day you take a turn for the better. No Short Cuts The concept of No Short Cuts is very easily explained in the world of legal and illegal, but it also holds true for your health.  Getting to where you want to be health wise takes a lot of work and dedication.  There are no quick fixes, but that is what a lot of us look for.  Why do you think you see all of those infomercials?  Most people believe that life would be so ...

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Chef Jeffrey Gardner’s Ribollita Demo

  Chef Jeffrey Gardner from Common Quarter's Ribollita Demo Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means "reboiled". Check out Chef Gardners version in these videos:                               Part 1   Part 2    Part 3    Part 4    Part 5     Part 6

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Cider-Poached Apples

              Ingredients 6 cups apple cider 4 peeled apples 1 cinnamon stick Chopped toasted hazelnuts, for serving Yogurt or whipped cream (optional) Directions Bring apple cider, apples, and cinnamon stick to a boil in a saucepan. Reduce heat and simmer until the apples are tender, about 30 minutes; remove the apples and let cool. Boil the cider until reduced to ½ cup, about 40 minutes. Spoon the cider sauce over the apples and top with chopped toasted hazelnuts and yogurt or whipped cream ...

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The Case for Preserving Market Produce

  Judging by the questions we are getting  at the market, many of you have been freezing and canning fruits and vegetables throughout the summer. With only 5 weeks remaining before our market closes for the season, it's time for a gentle nudge.  Here are the 10 most popular reasons your neighbors are preserving their own produce and some resources to make it easier: You can select produce when it is at its absolute freshest and enjoy them throughout the winter. Preserving your own food gives you control over preservatives and additives while ...

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Happy 220th Birthday to the Can

Food preservation is as old as agriculture. For millennia, that consisted of smoking, salting, drying and, eventually, sugaring. Strangely enough, the next major advance in food preservation was developed in pursuit of military conquest. Napoleon Bonaparte’s place in history is secured because of his political and military achievements. Less well-known, but probably as important, is his role in the development of canning. He knew that brilliant military strategies were worth little if his troops couldn’t eat well enough to keep healthy and strong for battle. In ...

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Changing Eating Habits

Welcome to “The Roswell FAM Experience”. I pray that this finds you at a positive time of your day, if not I pray that at some time in the day you take a turn for the better. Changing Eating Habits Last article I spoke about continuing your training through changes in your life. Today I want to cover the second part of fitness and that is your diet. Actually let me rephrase that. I do not mean to say diet, I cannot stand that word and the connotation that comes with it, I mean to say eating habits. A great quote that I heard the other day goes “No matter ...

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Bourbon Glazed Pork Belly – the misunderstood cut

If you've never had pork belly or side meat, you are missing some of the best culinary delights. I was first introduced to this fantastic treat at Century House Tavern. Chef Daniel Porubiansky is a Master of this with his jack and coke pork belly over locally grown grits - pure heaven. And now, right here in Roswell Chef Mel Toledo of Foundation Social Eatery offers one of the best dishes I have ever had, a confit pork belly So now it's your turn to create with this flavorful cut. Think of it as the better, more intoxicating brother of bacon. Tangled Webb Farm will be ...

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Bourbon Glazed Pork Belly with Grapefruit Slaw

What’s better than pork belly, bourbon, and brown sugar to celebrate spring and summer, and the return of warm weather to our sunny state of Florida? Try this tasty recipe for your next Sunday supper. Serve with a fresh green salad, and Key Lime Pie for dessert!       Citrus Cured Pork Belly with Maple-Bourbon Glaze and Grapefruit Slaw Ingredients: • 1 Tbsp Coriander, ground • 1 Tbsp Fennel seeds, ground • ¼ tsp Allspice • 2 tsp Black pepper • 2 cups Kosher salt • 1 cup Brown sugar • 2 lb Pork belly • 1 Tbsp orange ...

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