Athens.LocallyGrown.net – Small Farms Making A Difference

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 2.3-2.5lb. Vacuum sealed. USDA processed.
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These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 3.5lb. Vacuum sealed. USDA processed.
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These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 2.78-3lb. Vacuum sealed. USDA processed.
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These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

This specialty cut is a favorite for fajita night. Cut this steak across the grain because it is a little tougher piece, but the flavor is mouthwatering! Mix it with fresh market roasted bell peppers and spring tomatoes. And to top it off, it's all 100% grass-fed for that amazing flavor. USDA processed, vacuum sealed packs are 1.4-1.7lb. $10/lb
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This specialty cut is a favorite for fajita night. Cut this steak across the grain because it is a little ... more

There's nothin' better then a warm, hearty bowl of beef stew on a cold winter evening...our favorite is beef & barley! Homemade stew topped off by knowing your meat comes from a healthy, sustainable and local source...now that's a very special thing, in deed. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
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There's nothin' better then a warm, hearty bowl of beef stew on a cold winter evening...our favorite is beef & ... more

Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back to the Farm” means quality meat the natural way. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
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Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back ... more

Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We choose Piedmontese because the double-muscling gene produces leaner yet tender beef that’s lower in calories than conventional beef. Our beef is grass-fed from start to finish. No hormones. No chemicals.
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Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We ... more

Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We choose Piedmontese because the double-muscling gene produces leaner yet tender beef that’s lower in calories than conventional beef. Our beef is grass-fed from start to finish. No hormones. No chemicals.
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Our grass fed Piedmontese Bottom Round Roast is a flavorful, lean cut of beef that is primarily oven roasted. We ... more

Generous pack of beef bones for bone broth and more! These bulk packs are made up of: 1 or 2 packs of beef knuckle bones totaling 2 pounds, plus 2 packs of neck bones totaling 2 pounds, plus 2 packs of shank (marrow) bones totaling 1 pound. For a total of approx 5 pounds. This is a great combination of meat, marrow, fat, and bone for all the flavors you're looking for in bone broth. Total weight approx 5+ pounds. Avg cost is $5.00/lb.
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Generous pack of beef bones for bone broth and more! These bulk packs are made up of: 1 or 2 ... more

Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with fresh ground anise, organic whole wheat, organic local eggs and sugar, these twice baked cookies from Italian roots make a wonderful accompaniment to red wine, tea and coffee. They store well and and make good travel cookies.
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Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with fresh ground anise, organic whole wheat, organic local ... more

Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with our own organic whole wheat, organic local eggs, dutch processed cocoa and our popular dark choclate (chunked and baked in) and organic sugar, these twice baked cookies from Italian roots make a wonderful accompaniment to red wine, tea and coffee. They store well and and make good travel cookies.
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Sylvan Falls Mill is proud to offer our wonderful biscotti. Made with our own organic whole wheat, organic local eggs, ... more

Bitter Melon or Bitter Gourd health benefits includes managing blood sugar and treating diabetes, enhancing body immunity, hemorrhoid relief, help sharpen vision, relieving asthma, enhance skin and treat skin conditions, plays role in cancer prevention and helps treat HIV and herpes. Other benefits includes reducing cholesterol levels, promoting bone health and promoting weight loss and good digestion.
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Bitter Melon or Bitter Gourd health benefits includes managing blood sugar and treating diabetes, enhancing body immunity, hemorrhoid relief, help ... more

Bottle gourd has always been regarded as one of the healthiest veggies. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium. It helps in maintaining a healthy heart and brings down bad cholesterol levels. The juice is also beneficial for diabetic patients as it stabilizes the blood sugar level and maintains blood pressure. The best time to have it is in morning. A small glass would just be perfect. Also, one needs to consume the juice immediately as it oxidizes quite fast,” shares Bangalore-based Nutritionist Dr. Anju Sood.Still not convinced? Perhaps, these incredible benefits of drinking bottle gourd juice will change your mind:
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Bottle gourd has always been regarded as one of the healthiest veggies. This very versatile vegetable is full of water ... more

A mix of pungent fresh greens great for braising, sauteeing, and steaming.
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A mix of pungent fresh greens great for braising, sauteeing, and steaming. more

Open-crumbed, light, naturally leavened bread. Think San Francisco sourdough without the bite. Unbleached flour, stoneground rye flour, sea salt, culture. All flour milled from certified organic grain.
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Open-crumbed, light, naturally leavened bread. Think San Francisco sourdough without the bite. Unbleached flour, stoneground rye flour, sea salt, culture. ... more

Our 7 grain bread loaf bread is made with Rye, Spelt, Corn, Oat, Quinoa, Wheat and Flax berries that are ground into a fine flour and combined with honey, yeast, a dash of sea salt and water to make a wonderful loaf perfect for toast and sandwiches.
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Our 7 grain bread loaf bread is made with Rye, Spelt, Corn, Oat, Quinoa, Wheat and Flax berries that are ... more

Naturally leavened baguette. No commercial yeast, risen entirely with our own natural "wild fermentation" starter. A little crustier and a little chewier than our Classic Baguette. More complex fermentation flavor. Made with unbleached flour, house-milled organic rye flour, and sea salt. All flour milled from certified organic grain.
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Naturally leavened baguette. No commercial yeast, risen entirely with our own natural "wild fermentation" starter. A little crustier and a ... more

The quintessential modern French bread. Light and crusty and full of the flavors of yeast fermentation. Good for sandwiches, crostini and table bread. Unbleached flour, stoneground rye flour, sea salt, yeast. All flour milled from certified organic grain.
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The quintessential modern French bread. Light and crusty and full of the flavors of yeast fermentation. Good for sandwiches, crostini ... more

Our version of French "pain de campagna," literally, “bread of the country.” Made with whole grain wheat, spelt and rye flour with organic unbleached flour. Complex flavors of grain and fermentation. Great with strong-flavored cheeses and spreads or simply eaten out of hand. One of our most popular breads. Served at the National in downtown Athens. The whole wheat, spelt, and rye flours are all milled in house. All flour milled from certified organic grain. Stoneground wholegrain wheat, spelt, and rye flours; unbleached flour, sea salt, culture
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Our version of French "pain de campagna," literally, “bread of the country.” Made with whole grain wheat, spelt and rye ... more

Dunkel Roggenbrot is an earthy, hearty bread made with 70% stone ground rye flour (we mill our whole rye fresh). Naturally leavened, without commercial yeast. Delicious on it's own or thinly sliced as a base for open face sandwiches with smoked meats and fish and cheeses or with grilled vegetables. Large loaf (2 1/2 pounds dough before baking) may be either round or oval. Like all our breads, baked directly on the masonry hearth of our German oven.
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Dunkel Roggenbrot is an earthy, hearty bread made with 70% stone ground rye flour (we mill our whole rye fresh). ... more

Now with three colors of Quinoa! Our seven-grain bread is crunchy, grainy, and full flavored. Everything in French Country (Wheat flour, rye flour, spelt flour, sea salt, culture) plus three quinoas, oats, millet, flax, and sunflower seeds. Naturally leavened, no commercial yeast. We mill all our whole grain flours in house! All flour milled from certified organic grain.
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Now with three colors of Quinoa! Our seven-grain bread is crunchy, grainy, and full flavored. Everything in French Country (Wheat ... more

A naturally-leavened, mostly whole grain hearth bread chock full of thompson raisins and Georgia pecans. Ingred: Whole wheat flour, unbleached wheat flour, whole spelt flour, whole rye flour, sea salt, natural culture plus walnuts and raisins. The whole wheat, spelt, and rye flours are milled in house. All flour milled from certified organic grain.
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A naturally-leavened, mostly whole grain hearth bread chock full of thompson raisins and Georgia pecans. Ingred: Whole wheat flour, unbleached ... more

NOW WITH HOUSE-MILLED FRESH WHOLE WHEAT FLOUR. Full wheat flavor, with mild fermentation complement. Made with our natural leaven. Nothing but wheat, water, and sea salt. Made with heirloom wheat varieties.
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NOW WITH HOUSE-MILLED FRESH WHOLE WHEAT FLOUR. Full wheat flavor, with mild fermentation complement. Made with our natural leaven. Nothing ... more

This offer is for young & tender "baby greens" suitable for a salad or sauted. The outside leaves of a broccoli plant should never go to waste. My family likes to add them to a salad or cole slaw when they are available. To boil brocolli greens: wash & chop to your needs. Place the thickest pieces in the boiling water. Let the water come back to a boil & place the next thickest leaves in the pot. Continue. This produces an evenly cooked mess of greens for you and yours to enjoy. Broccoli was originally developed during Roman times in Italy, and was first planted in the USA by Thomas Jefferson (1767)in his Monticello gardens. Broccoli is a very nutritionous vegetable high in vitamin C, vitamin A, riboflavin, calcium, iron, and soluble fiber. It also contains multiple nutrients considered to have potent anti-cancer properties, including diindolylmethane and selenium.
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This offer is for young & tender "baby greens" suitable for a salad or sauted. The outside leaves of a ... more

We start with our own organic whole wheat flour and add a touch of organic sugar,yeast, and organic egg to make a dough perfect to roll with fresh ground cinnamon and sugar and studded with raisins. We then bake these yummy buns in a glaze of organic agave, organic brown sugar and Georgia pecans. Irresistable and gooey, they can be warmed before serving or just eaten out of the bag upon pick up. (Wet naps not included)
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We start with our own organic whole wheat flour and add a touch of organic sugar,yeast, and organic egg to ... more