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Our Website: http://athens.locallygrown.net
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Recipes

Chanterelles in the Oven

Easily prepared, this can be served as a side dish with baked chicken, a roast, or grilled fish. It can also be used as a sauce for pasta or rice. From the Mycological Society of San Francisco.
Serves 4

1 pound chanterelles, cut in halves or quarters
1 onion, chopped
1/4 cup rich chicken broth
1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons minced fresh parsley

Arrange the chanterelles in a buttered casserole dish. Cover with the chopped onion. Cover the dish and bake in a preheated 350º oven for 20 minutes. Remove the cover, add the broth and cream, and continue to bake without the cover for another 15 minutes. Do not allow the cream to boil. Adjust the flavor by adding salt and pepper. Serve with the parsley sprinkled on top.

Market News

It’s the last week of spring, but both the weather and the availability list feels like the middle of summer. I see a lot of new and returning favorites on the list this week, including chanterelle mushrooms, sweet corn, beans of all sorts, many types of squash, and loads of tomatoes. And much,much more, of course: there are over 1000 items listed this week! The new products carousel is full of goodies, but also keep in mind that it only shows items added to the market for the first time. Some of our growers have been selling through ALG for nine years now, and they’ve got plenty of returning favorites that won’t appear in the carousel.

This morning about 30 of us went over to Sundance Farm for our June “Farmer for a Day” event. We harvested about 300 pounds of onions, weeded the rows they were in, moved irrigation lines around, and then planted that space (several hundred feet) with watermelons. We did all that in about 100 minutes, saving the Janosik family countless hours of work. We then had lunch on their lovely porch, with sandwiches from Daily Grocery, several salads the Janosiks made, and a selection of breads including a fantastic freshly made zucchini bread. After lunch, Ed led us on a walk of the entire farm, explaining what they were growing along with the hows and whys. It was a lovely day, even with the heat. If you’ve never been to one of our “Farmer for a Day” events, please consider coming. We have several more scheduled for the rest of the summer, starting with Veribest Farm on July 11th. Admission is free and includes lunch. Space is limited, though, so you do need to make reservations. Take a look in the “Event Reservations” category on the Market page of the website.

We’ve also re-instated our regular “Meet the Grower” table during the Thursday pickups. This Thursday, you’ll get to meet David Hoechst, owner of Dragonfly Farm. Their farm profile has this to say: “We have been growing organic produce for ourselves and family for 25 years. While a small operation, we have too much for just us. We’d like to share our bounty with more like minded people in the community.Everything we grow is something we enjoy and have found through the years to be good quality. We enjoy growing a variety of things including cucumbers, tomatoes, cabbage, watermelon, cantaloupe, squash, corn, okra, berries, flowers, and now have over 400 different daylilies.” While you’re waiting for us to fill your order, step up to his table and say hi!

Thanks so much for your support of Athens Locally Grown and everything we’ve tried to accomplish. With you’re help, we’ve been able to build something truly great and inspirational to people all across the country, more than you could know. Thank you also for your support of all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Coming Events

Farmer for a Day: July 11, Sunday, at Veribest Farm (Oglethorpe County)

Certified Naturally Grown. We are pleased and grateful to find ourselves with enough of a patch of soil to participate in Athens Locally Grown and believe in the philosophy of thinking globally and eating locally. We believe in and strive for a sustainable lifestyle that includes growing fine vegetables produced without chemicals while conserving resources. This farm is approximately 33 miles from Athens, and it’ll take 50 minutes to get there. Space is limited, so please make reservations by adding them to your order. You’ll find it under the “Events Reservations” category on the website.

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon and every Tuesday evening at Little Kings downtown. It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Please support your local farmers and food producers, where ever you’re able to do so!