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.
Locally Grown - Availability for November 27th, 2013
This post expired on November 25, 2023.
Hey Local Food Lovers,
I hope that many of you will have time to buy some goodies before your THANKSGIVING festivities this week. We’re gonna be very, very close to our $150,000 goal before end of year. We’ve already shaved the gap down to just over $1,100 per week in sales needed.
There’s some interesting new items this week. Amy’s FLAN is already in my cart. I’ve never had anything she’s made that isn’t delicious. There’s also some festive holiday decorations in the form of bittersweet berries from O’hana farms (they also had Brussel Sprouts that unfortunately sold out….I’d have like some of those myself…they do still have celery root if you’re willing to be experimental). Habersham Bakers is back this week (they are on an every other week schedule so stock up) with a very interesting sourdough with Cinnamon and Raisin.
It’s Jerusalem Artichoke season at Mill Gap Farm. Since I always have folks ask me how to cook them when they see them or hear of them for the first time here’s my favorite recipe which is on the Recipe section of the website. You have to search under ALL RECIPES to find it.
Lemon Chicken with Jerusalem Artichokes
Ingredients:
• 1 teaspoon lemon zest
• 2 fresh lemons
• 2 Tablespoons olive oil, divided use
• 4 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 cup chicken broth
• 1/4 teaspoon ground saffron
• 1/2 pound Jerusalem artichokes (sunchokes), peeled
• 10 garlic cloves, peeled and halved
• 1/4 cup heavy cream
• 1 Tablespoon fresh thyme leaves
• 1/4 cup pine nuts, toasted
• Hot, cooked rice
Preparation:
Finely grate 1 teaspoon of zest from the lemon and set aside. Juice both of the
lemons (discarding pulp) and set aside.
Place a large, deep, heavy skillet over medium-high heat. When hot, add 1
tablespoon of olive oil and swirl to coat the bottom of the pan. Sprinkle chicken
thighs on both sides with salt and pepper. Place skin-side down in the hot pan and
quickly brown them, turning only once. Remove to a plate and keep warm.
Add the lemon juice, lemon zest, remaining olive oil, chicken broth, and saffron to
the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem
artichokes and garlic cloves. Return chicken to the skillet, along with any
accumulated juices.
Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender.
Stir in cream and thyme leaves. Taste and adjust seasoning, if need be. Return to a
simmer and cook an additional 10 minutes.
Serve over cooked rice and sprinkle with pinenuts to garnish.
Be sure and grab some Sylan Falls Rolls to go with this meal or any meal for that matter. Burton Mountains also has some good looking beet greens this week and watercress.
I hope everyone enjoys the holidays and EATS WELL!
Justin in Habersham
and
Chuck in Rabun