This page contains news, event information, and other items added by the market managers, including the weekly availability email. Be sure to check back regularly!
Availability for September 27
The availability list looks very similar to last week’s. Still no tomatoes, but there are a few more beans, more peppers, more squash, and more cuts of beef listed. There are also various herbs, okra, eggplant, cooking greens, sprouts, and other veggies.
In years past, we’ve pretty much had to shut down for a few weeks when the summer items petered out and before the fall items had come in. This year, though, we have enough growers all contributing that, though the selection is limited, we’re able to keep right on going. If you’ve got an organic garden of your own at home, consider adding a bit more space next year and adding your harvests to our lists. It doesn’t take many homer gardens to together make a major difference in how Athens eats.
We have seen phenomenal growth this year, not just in the number of growers but also in the number of customers. There are a lot of factors that have contributed to our growth, but one of the major ones is our hosts, Gosford Wine. Those of us that were with us before Gosford invited us in last August remember waiting in the parking lot at Kudzu Coffee while I rummaged through coolers for your order, often times in terrible thunderstorms. And before that at the patio of Big City Bread. And before that under the shade tree of the empty lot where the historic home was moved by the old city jail. And before that in the back of the delivery truck at Heirloom Organics in Winterville. We’ve evolved our operation quite a bit in the past six years, and we couldn’t have asked for a better place than Gosford Wine for our pickups.
So, as a thank you to Gosford and as a thank you to you, I’m giving everyone who orders this week a $5 coupon good toward the purchase of anything in the store, so long as you buy it before I leave at 8pm. If you haven’t been a Gosford customer, now is your chance to pick out a bottle even more cheaply. If you don’t drink wine, they’ve got jams, bread, cheese, and even chocolates made by one of our own Locally Grown members. And when you’re at the register, please tell them thanks for giving us such a nice pleasant spot in out of the weather.
Thanks for all your support of local small farms! We’ll see you Thursday from 4:30 to 8pm at Gosford Wine!
Athens Eat Local Week
PLACE and Farm255 will be coordinating an “Eat Local Week” being sponsored by Georgia Organics as part of a state-wide “I’m a Local” Campaign. The mission of the “Eat Local Week” is to raise consumer awareness of local food issues by creating celebratory opportunities for them to easily experience local foods â€¦ and to connect them with opportunities for them to integrate locally grown foods into their diet on an ongoing basis. The primary target are people who are interested in eating good, fresh, healthy food but haven’t necessarily become aware of the local food movement per se yet. Think of them as the EarthFare or Whole Foods shoppers that like the idea of buying from farmers, and like buying really fresh and wonderful food, but haven’t yet realized what a difference locally grown can make in the quality of the product and the impact on their communities. The ultimate goal of the “Eat Local Week” and the “I’m a Local” Campaign is to increases farmer sales of their products. The primary means of measuring the impact would be farmer sales to restaurants, at farmers’ markets, and to grocers and other retailers.
The “Eat Local Week” in Athens will run from Thursday, September 20th to Thursday, September 27th. While I know some farmers are already providing some of these restaurants, this will hopefully provide more farmers a chance to build some relationships with more locally owned restaurants. All the farmer’s can contact the restaurants on their own or I can act as a liaison between the two if interested farmers want to email me at email@example.com.
The “I’m a Local” Campaign is intended to educate consumers about how they can find locally grown, sustainable foods. Beginning with a 10-day festival, focusing on the benefits of consuming such fare, the campaign will continue throughout the year by identifying and promoting sustainable, healthy foods throughout the state of Georgia. The “I’m a Local” Campaign is sponsored by Georgia Organics, a local organization whose mission is to integrate local, sustainable, healthy foods into the lives of all Georgians. If anyone is interested in learning more, visit http://www.buylocalgeorgia.org
The list of participating restaurants are below:
DePalma’s Italian Cafe 401 E. Broad St. Athens, GA 30601 706.354.6966 firstname.lastname@example.org http://www.depalmasitaliancafe.com/
Harry Bissett’s Cafe & Oyster Bar 279 East Broad Street Athens, GA 30601 706.353.7065 fax: 706.549.7802 email@example.com http://www.harrybissetts.net/
East/West Bistro 351 E. Broad Street Athens, GA 30606 706.546.9378. firstname.lastname@example.org http://eastwestbistro.com/
Speakeasy 269 E Broad St Athens, GA 30601 (706) 546-5556
The National 232 West Hancock Avenue Athens, GA 30601 706.549.3450 tele 706.552.1591 fax email@example.com http://thenationalrestaurant.com/
Five & Ten 1653 S. Lumpkin Street Athens, Georgia 30606 (706) 546-7300 TEL (706) 546-7302 FAX firstname.lastname@example.org http://www.fiveandten.com/
Farm255 255 West Washington Street Athens, GA 30601 706.549.4660 Tele 706.549.4659 Fax email@example.com http://www.farm255.com
The Grit 199 Prince Ave Athens, GA 30601 (706) 543-6592 http://www.thegrit.com/
White Tiger Gourmet Food and Chocolates 217 Hiawasee Ave. Athens, GA 30601 706-353-6847
La Dolce Vita 323 E Broad St. Athens, GA 30601 (706) 353-3911
The Last Resort 184 W Clayton St Athens, GA 30601 (706) 549-0810 http://www.lastresortgrill.com/
Mama’s Boy 197 Oak St Athens, GA 30601 (706) 548-6249 firstname.lastname@example.org http://www.eatatmamasboy.com/
Availability for September 20
Today really felt like Fall, and I loved it. It’s my favorite season, both in the garden and just in general. It’s an under-appreciated season to grow in the home garden, but here in NE Georgia many things thrive.
The first of the fall veggies are here this week, with a few orders of baby braising mix and tiny onions available. There are also a few summer items returning, such as beans and zucchini, and of course a few that never left, such as okra, peppers, and eggplant.
I mentioned last week that September has been designated “Eat Local Month”. Well, PLACE and Farm 255 will be coordinating an “Eat Local Week” being sponsored by Georgia Organics as part of a state-wide “I’m a Local” Campaign. The mission of the “Eat Local Week” is to raise consumer awareness of local food issues by creating celebratory opportunities for them to easily experience local foods â€¦ and to connect them with opportunities for them to integrate locally grown foods into their diet on an ongoing basis. The “Eat Local Week” in Athens will run from Thursday, September 20th to Thursday, September 27th, and a number of local restaurants are participating. You can find the full list on the “Weblog” page of the Locally Grown site.
You, of course, have been celebrating local food all year long, but this is a great way to bring your friends and neighbors into the fold as well.
All of us local food producers thank you for your support of Athens Locally Grown. We’ll see you on Thursday from 4:30 to 8pm at Gosford Wine!
Availability for September 13
A good number of us had a great time on Saturday out at Fancy Feather Farm in Bowman as we concluded our summer series of “Farmer For a Day” events. Fancy Feathers is one of the newest Locally Grown member farms (so new, in fact, that they don’t yet have anything listed), but they are also one of our most unique. It was great to meet the emus, ostriches, and rheas, as well as the many goats, chickens, ducks, and the miniature Sicilian donkey. Many hands made light work of the chores in the morning, and a lengthy tour was conducted after lunch. It was a great end to the series, but the success this year has convinced us this needs to be a yearly thing, so we’ll have more lined up during next year’s growing season.
There is one more event on the calendar for this year. My own farm will host the first Athens Locally Grown Hunter’s Moon Feast on October 27 (and into October 28th if the feasters wish). Details are still being fleshed out, but you can learn more and make reservations with your order. Look in the “Event Reservations” category for the listing.
We also welcome three new growers this week. Well, only one is really a grower, but that’s what we call everyone who sells through the market. Roots Farm has listed a number of items with us this week. The property Roots Farm sits on was up until a few years ago Beaver Farm (and was one of the founding farms of Athens Locally Grown). Farm owner Paul Chew sold the farm and moved away, and it re-opened for business this year under the Roots Farm name. They has a subscription-only CSA over the summer, but decided to join Locally Grown for the fall rather than do another subscription season.
Also listing products this week is Verdae Skin Therapy (soaps and lotions made for, but not limited to, expectant mothers) and Mertie’s Oven (three types of natural granola). Just last week someone at market asked me if I knew a source for local granola. Well, I do now!
You’ll also find a wide variety of other products on the website. The fall veggies are not here yet (though they soon will be), but there is particularly a good selection of okra, eggplant, peppers, and tomatoes, as well as many other items.
I spent part of today making food for my lunches for the week. First was a big batch of baba ghanouj, a puree of roasted eggplant, garlic, tahini (sesame paste) and lemon juice. This is a great way to use up a lot of eggplant in a hurry—five large ones went into my recipe. I also made a bunch of chile rellenos, chile peppers stuffed with lamb and cheese and dipped in a fluffy egg batter and pan fried (and not at all what passes for rellenos at Athens’ Mexican restaurants). Three orders of Backyard Harvest’s poblano peppers went into that, and all of the rest of the ingredients also came through Locally Grown. I really need to finish the website’s recipe functionality, now that I mention it.
September is Eat Local Month, and there are a lot of resources available to help you make the most of your local foods. You’ve already taken the biggest step just by patronizing your local growers, but if you’re looking for more inspiration, www.eatlocalchallenge.com is a great place to start.
That’s probably by far enough to write for this week. We all thank you for all of the support you’ve given your local growers this year. We’ll see you on Thursday, from 4:30pm to 8pm, at Gosford Wine!
Sunday Farm Event
I forgot to mention another farm event going on this Sunday at Mills Farm. It’s not an official Locally Grown event, but a number of our growers will be there.
Brunch In The Field with the Athens Area Chef & Cooks Association will take place this Sunday from 11:00 to 2:00 at Mills Farm. Mills will be serving their grits, polenta, and cornmeal on the menu along with your drinks for $8.00 adults and $4.00 for children. Music (bluegrass and folk) and crafts along with some of our growers will add to the program.
Directions: From Athens, take Loop 10 towards Danielsville. Pass Athens Tech on your Right and make a RIGHT at the first light after Athens Tech’s campus onto HWY 72. Take HWY 72 past the Fresh Air BBQ and Bread Basket convenience store on your Right. Just past these landmarks will be a sign for Lawton Lane; make a left onto Lawton Lane. Follow Lawton Lane as it turns into Harve Mathis Road and deadends at a stop sign. Tim and Alice Mills live directly across the street.
Availability for September 6
Welcome to September! The past couple days have been a much welcomed relief from the recent heat wave, and I hope the transition into Fall is underway.
There are 60 vegetables listed this week, and a full two thirds of them are either tomatoes or peppers. The heat wave knocked back most every thing else. Still, there are 239 items listed at the moment, including several new items. And, if the weather keeps up, there ought to be another flush of most of the summer crops right into October.
New this week are several peppers, a tomato mix, gourds, and several cuts of lamb from Shady Brook Farm in Madison County. Tink’s Beef has also added a few additional cuts to their listings. The cooler weather has also revived the shiitake mushrooms from Double B Farm.
We conclude our summer Farmer For a Day series this weekend at Fancy Feather Farm out near Bowman, GA. The event is officially filled to capacity, but this farm may be able to handle a few extra folks. We’ve left the reservations open, so if you want to come out Saturday, add reservations to your order, and if there’s room we’ll let you know.
Thanks for all your continued support. We’ll see you on Thursday from 4:30 to 8pm at Gosford Wine!
Availability for August 30
As we hit the final week of August, the heat and drought have not abated, and all of the gardens are hurting. This is the time to be starting transplants and direct seeding the fall crops, but it’s just too hot and dry to do that right now. It’d take a lot of water to keep everything cool enough to sprout and take hold, and there’s just not enough water to go around. Many of the growers I’ve talked to have said they’ll just have to wait and get things in later. A few have shaded hoophouses that are just cool enough to get the job done, but it’s tough all around.
Still, it’s an exciting week for Locally Grown, as we welcome two new meat producers to the market. I know some of you are vegetarians, but for the rest of us it’s just as important to find local sources for naturally raised meat as it is for vegetables. First, we welcome Tink’s Beef from Washington, GA, who has specific cuts from her pastured beef. You’ll find steaks, roasts, ground, and bones listed. We also welcome Yesterday’s Catch who will be supplying us with sustainably caught wild shrimp from the shores of Tybee Island, fresh right off the boat. Some of you have already sampled this fine shrimp, and now you’ll find it on the site in both five and three pound bags. We also welcome The Scott’s Eggs from Oconee County, who have another 30 dozen or so eggs to help ease the shortages we’ve been having.
We’ve also got a couple cases of Farmer John’s Cookbook. We’ve had a sample of this at the cash box for the past several week, and many of you were interested. The book comes with a free DVD, and there are 18 or so available in the “Books” section of the site.
You’ll also find the remnants of the summer crops—plenty of okra, peppers, tomatoes, eggplant, melons, etc. Some items are short right now, but they’ll bounce back for a while (assuming September’s temps drop back down to normal).
Also, if you weren’t able to get what you needed on Thursday, or you run out by the week end, you can find several of our growers still selling at the Athens Green Market on Saturday mornings at Big City Bread.
Thanks for all your support, and we’ll see you Thursday from 4:30 to 8pm at Gosford Wine!
Availability for August 23
The recent heat has taken its toll on our availability, but there’s still a respectable amount of products this week. There’s even a few new items, including heirloom watermelons, more squash, and a test run of three types of bread by a new Athens bakery.
We’ve added several new growers this past week, though some of them haven’t gotten their listings in as I write this. One that has is Red Barn Farm, located near the Athens airport. You can find more information and photos on the “Our Growers” page. In the near furture you should see more local meats available, including pastured beef, emu, ostrich, and lamb, as well as sustainably caught wild Georgia shrimp. Many of you have been asking for more local meats, and despite the extra hurdles put up by the state of Georgia, several local producers have done what they need to to be able to offer it to you. Eggs are another area we’ve been working on, but it’s been hard to find an established local source with eggs not already spoken for. As you’ve seen here (and is true everywhere in the country), real eggs are a hot commodity. All of the growers here have added more hens to their flocks, but it takes six to nine months for hens to start producing the natural way. We’ll see the first eggs from those young hens this fall.
We all thank you for your continued support of Locally Grown. We’ve seen amazing growth this year, and we’ll do everything we can to sustain that production throughout the year. We’ll see you at Gosford Wine on Thursday from 4:30 to 8pm!
Availability for August 16
We missed our chance at rain today, and the next chance in the forecast isn’t until next weekend. Five straight days over 100 degrees tied a record for consecutive 100+ days set back in 1952. The growers have reported to me that their crops are drying on the vine, despite all the irrigation their wells can handle.
Still, there are over 250 items listed on the website this week. More than ever, the quantities on any given item are limited, but there is still a lot of produce to go around. I see 43 listings of tomatoes, 23 of peppers, and a whole slew of new types of melons.
Those of you more used to northern growing seasons may be surprised to see the slowdown (and the next couple weeks are likely to be worse). In most of the country, this is prime veggie season. Here, though, it’s just too hot and too muggy to keep the production up—especially when growing organically. The heat puts stress on the plants, and the bugs that aren’t killed off by our mild winters just start right in. The result: a few weeks of not much production.
It’ll pass soon, though, and the tomatoes, eggplants, and other summer items will pick right back up and keep going until first frost. In the meantime, the Fall crops will start coming in and you’ll see why Autumn is really a prime (and overlooked) season for in the garden.
We thank you for all your continued support. Even taking the orders we couldn’t fill into account (and everyone who placed an order had at least something to pick up), last week set a new sales record. More communities are looking into moving to the Locally Grown model, and more growers in the Athens area and wanting to sell here, thanks to you!
We’ll see you on Thursday from 4:30 to 8pm at Gosford Wine!
Availability for August 9
Looking at the forecast for this week, it’s shaping up to be the hottest week of the year so far. The temps will be right around 100 each day, and the humidity will be right up there too. A few days like that here and there are OK, but a bunch of them strung together aren’t appreciated by any of the garden vaggies, except for the okra. The biggest problem is flowers don’t set fruit, so the blossoms on the vines this week will lead to a reduction in items in a couple weeks.
Still, we have plenty of items this week, including several new offerings. I saw a few new field peas, some melons, lima beans, more heirloom tomatoes, and other items on the “New Products” carousel. It’s true that some of the individual items are in exceedingly short supply, but if you’re not particular, there are many pounds of produce to be had. If you are particular, jump on the website as soon as you possible can to reserve your favorites!
Many of you saw the giant heirloom zucchini I had sitting out last Thursday, and everyone who did was rather skeptical. You wouldn’t dare let a typical zucchini get that large (two feet long and about five pounds heavy), but I’ve found the Italian heirlooms are even better when they get large. I took it back home and ended up cooking it tonight, and it was fantastic. Nice and solid all the way through, a rich nutty flavor, and altogether too much to eat at once. It’ll end up being my lunch for most of the week, in fact.
Here’s what I did, and you can do the exact same thing with eggplant (I cooked two eggplant this way alongside the zucchini). Dice a large onion and sautee in hot oil until golden brown. “Indian-ify” them up with cumin, chili powder, tumeric, ginger, garlic, salt, and garam marsala (or any other blend of Indian spices). Chop up a large tomato and throw it in there. Sautee the whole mix for a few minutes more. Add a pound of ground meat (I used both McMullan’s beef and Split Creek’s chevon) and sautee until cooked through. You can add more veggies in place of the meat if you wish. Chop up two bell peppers and add to the mix. Slice the zucchini or eggplant in half and scoop out the seedy center to make a couple boats. You can discard what you scoop out or chop and stir into the meat mixture. Fill the boats to overflowing with the meat mix, and then bake at 350 for 30 minutes. This is a great dish that uses up a lot of what’s in season right now. Make several—they’re even better as leftovers!
Thanks for all your support, and we’ll see you Thursday from 4:30 to 8pm at Gosford Wine!