The Weblog

Athens Locally Grown has closed.



 
View the Complete Weblog

Availability for August 7


Welcome to August! We’ve got a record number of available items this week, 515 in all as I write this. The new products carousel on the market page is full of great items, so be sure to give it a spin to see everything that’s been added.

We said farewell to three of our volunteers in the last few weeks. Molly Neely-Burnam has been working most every week for over a year, but she and her family is moving to Savannah. Kate Dunbar was a backup, but she is continuing her studies in South America for the next couple years. And Marie Mize, also a backup, is staying in Athens but was offered a position at UGA’s Law Library that will keep her busy on Thursdays. We’re all sad to see them go, but now you have the opportunity to take their place. Our volunteers work from 3:30 to 8pm on Thursdays in exchange for a $50 credit. The work consists mainly of organizing the produce as the growers drop it off and filling orders as customers arrive, and it takes a full staff of six to get the job done. We have two vacancies for this week, and could use several more of you as backups. If you’re able to work, regularly or semi-regularly, please let me know. Let me know even if you’ve told me before and I put you on my list. I made my list many months ago, and as I go through it, it seems many people on it have a totally different schedule now.

I’ll be giving a seasonal cooking demonstration Thursday night at the Rolling Pin. On the menu are Okra Chips, Eggs in a Tomato Nest, Indian Lamb Stuffed Eggplant, Calibacitas (a traditional New Mexican dish of squash, corn, and tomatoes), and Chile Rellenos. I think there are still a few seats open. The cost $35 and can be reserved by calling the Rolling Pin at 706-354-8080. My class last month got canceled due to lack of participants, but this one is on for sure. I’m looking forward to it, and can envision this being a fun regular event.

Last week I gave my recipe for canning what I call “Instant Tomato Sauce”. I wasn’t specific about how long to process the jars in the boiling water bath, and several of you had questions about that. Depending on where you look, you’ll find 45 minutes to an hour recommended. I go for a full hour, gently boiling in water deep enough to completely cover the jars, and you can find the jars in pretty much any grocery store.

Thanks again for all of your enthusiastic support of your local growers. We’ll see you on Thursday from 4:30 to 8pm at the old state farmers market on Broad Street!