The Weblog

We send out cool articles and farmer highlights using a different email program. You can see the archives of those emails here and through our facebook page! We use this “weblog” every Friday evening to let you know the market page is accepting orders (look for the little add to cart buttons next to products). Northeast Georgia Locally Grown was officially OPENED on Monday, April 26th, 2010 and we are so thankful that you are helping support fresh local foods each week.



 
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Locally Grown - Availability for August 14, 2013


This post expired on August 12, 2023.

Hey Local Food Lovers,

It’s good to be home. A coupe of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens, along with some fresh corn from Oakcrest Farms, with a side of cucumber and tomato salad with basil and balsamic vinegar (courtesy of Mountain Earth and Burton Mtn Farms) and some rosemary toast. I smiled at my wife during the meal and said “This is what American food is!”

As much as I absolutely loved eating Asian cuisine over the last nearly four weeks, I am so glad to be home and enjoying the unique tastes of home. A visit abroad gives you a great appreciation for the way other cultures eat….but it also really helps remind you what it special about our home cuisine….at least the type of cuisine I’ve come to appreciate over the last 5-10 years.

How to eat good food is as important as how to grow good food. Most of what I’ve learned about how to grow good food has come from hanging out and asking questions of farmers. When it comes to eating good food…..I have to admit I spend a lot of time with cookbooks and the internet. People tell me about a dish they like all the time, but without those details, the quantities and step by step instructions…it too often goes in one ear and out the other. Even though we’ve had a recipe section on the website here for over a year there’s still only 11 recipes on there….4 of which I posted! Perhaps there’s a more interesting way for our community of local eaters to exchange recipe ideas, but so far this and our facebook page are the best options.

Since I know for a fact that this rare roast recipe will blow your mind if you do it right i’m gonna post another one. We’ve already eaten half the roast but I’ll take a photo of it next time I pull it out because it looks as beautiful as it tastes.

I still promise to talk some more about our food adventures in Asia, but this week I’m feeling good about being home and enjoying it so much. This roast was a really nice part of that experience.

GARLIC AND HERB CRUSTED SLOW SMOKED PRIME RIB (other other roast)

1/4 cups of basil, oregano, parsley, rosemary (that’s one full cup of herbs) and 1/4 cup garlic
3 tablespoons olive oil
tablespoon fresh ground pepper and kosher salt
12-14 lb roast

Directions:
Trim tough fat from the roast
Chop the garlic and herbs and press into the sides of the roast
Allow to stand at room temp for 45 minutes or store overnight in a freezer bag. Allow meat to stand at room temp before grilling.

Grill the roast over INDIRECT heat until internal temp is 135. (Wood chips go over the flame in tinfoil or container according to instructions)

Keep grills temp between 275-300 for 3.5 to 4 hours. When done remove and wrap in foil for 20-30 mintues. Roast will continue to cook with temp rising an additional 5-10 degrees.

After the meat rests you can carve using a sharp knife. The roast will be rare.

That’s it! My cousin made this last Christmas and I’ve made it 4 or 5 times since then and it’s just incredible.

The cucumber tomato salad is another summer favorite and equally easy. Just peel cucumber and chop with tomato to 1/4 inch size. Add fresh chopped basil and two-three tablespoons of balsamic vinegar. Other options are 1 tbl spoon of olive oil, onion, and fresh pepper. It’s delicious. You can add other herbs that you may like.

Ok, that’s probably good for tonight!

I hope a few of you may be in the mood to can or freeze some okra to enjoy the whole year round. You can get a whole peck for just $20 which is quite a deal. Share some with your friends and family. And if you like spicy food try it in Bhindi Masala which is my new favorite way to eat okra. That recipe is on the website as well.

Have a great week and EAT WELL,

Justin in Habersham
and
Chuck in Rabun