120 results for author: Market Manager

Garlic Roasted Mashed Potatoes

 Ingredients 5 pounds Potatoes, Peeled And Rinsed 3 -5  Heads Roasted Garlic 1-1/2 stick Regular Salted Butter (3/4 Cup) 8 ounces, weight Softened Cream Cheese 1/2 cup Or So Half-and-half Salt To Taste Black Pepper To Taste Preparation Instructions (Prep time includes time needed to roast garlic.) Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir ...

In a Pickle

Summer is here and with it comes summer season produce. A great way to preserve that local freshness is to pickle the fruits and vegetables. Pickled fruits and vegetables provide not only the nutrients in the produce, but can be a significant source of antioxidants and probiotics. While many articles can be found in print and on the internet about how to pickle, here is a smattering of tips on how to select the best produce for your pickling adventure. Beans Choose crisp, fresh beans, wash them well and trim the ends—no breaking or stringing necessary. Add chilies, dill and garlic for spicy beans or use a sweet brine for a different take. Be...

Georgia Harvest Calendar

 

Recipe: Vanilla Ice Cream with Honey

Ingredients 3 cups heavy cream 1 cup whole milk 1/2 cup Organic Mountains honey 2 vanilla beans, split lengthwise and scraped 4 large egg yolks 1 tablespoon pure vanilla extract from Stephenson Farms Directions Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle. Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard ...

A Brief Ice Cream History

Persian Empire invented it, Roman Empire embraced it, Muslim chemists revolutionized it, Renaissance Europe popularized it, and modern day industry enabled everyone to experience it. This is the journey of ice cream through our history. Who Invented Ice Cream?   History of the ice cream spans the period of last two and a half thousand years, during which they managed to push the boundaries of technological knowledge, fashion and culinary finesse. Ice Cream Timeline  Ice cream timeline covers the entire span of the modern human civilization. They first appeared in ancient Persian Empire, traveled to Rome, China, received massive ...

All Hail Kale

At just 33 calories, one cup of raw kale has: Nearly 3 grams of protein 2.5 grams of fiber (which helps manage blood sugar and makes you feel full) Vitamins A, C, and K Folate, a B vitamin that’s key for brain development Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet. Lutein and zeaxanthin, nutrients that give kale it's deep, dark green coloring and protect against macular degeneration and cataracts Minerals including phosphorus,potassium, calcium, and zinc Excerpt from WebMD.com

Spicy Dill Pickles

Ingredients 4 cups rice wine vinegar 2 tablespoons honey 1/2 teaspoon red pepper flakes 1 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon toasted cumin seeds 1 tablespoon kosher salt 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped cilantro leaves 2 unpeeled cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise Directions Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 ...

Chef Stella Dillard – Farm Burger

With locations in Buckhead, Decatur, Dunwoody, Asheville and Berkley, Farm Burger attracts the patrons who love local, seasonal and ethical food. Their burgers are made from grass fed beef, dry aged, and ground fresh. The menu is chef driven and their ingredients are antibiotic and hormone free and sourced from local farms. On the menu is breakfast sausage with a peach conserve featuring local sausage from our very own Tangled Webb Farm and local sage from Dragonfly Farm and the Table & Main garden. The peaches will be from our very own Dickey's Farm! Everything local and fresh. Come meet Stella and see her creation Saturday morning.

Interval Vendor – New Products For June 6th

Hope at Stephenson Farms has a fantastic new peanut butter treat this weekend. Stop by and discover what Hope has created for you! Nira at Let's Get Thai will introduce Basil Rice, Shrimp Summer Rolls with Peanut Sauce, Thai Sausage, and Veggie Summer Rolls with Peanut Sauce.    

Sample of Fresh Produce This Week

Clarke's Farm Tomatoes (limited) Fresh cut flowers Baby cuts and zucchini Onions Bok Choy Green beans Herbs Lettuces Toad Haven Daikon beets sorrel Romaine Butterhead lettuce kale, collards endive loose leaf lettuce micro greens herbs arugula dandelion greens kohlrabi. Harvest Table Farms cabbages baby beets sugar snap peas Chinese cabbage carrots rainbow chard salad mix kales baby squash herbs onions. Buice Farms Angel wing begonias Rose begonias Yellow and Black Ornamental Sweet Potato vine Wave Petunias herbs last week with a few Tomato and Pepper plants