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 May 21, 2014


Hey Local Food Lovers,

We’re inching on up to nearly 400 different items on Locally Grown. That’s some incredible diversity and it just seems to get better all the time. Some notable items this week is Oakcrest Farms here in Habersham is back this week with three different varieties of radishes. I’ve found myself snacking on carrots and radishes more and more, sometime carrying them around in the side of my mouth like a cigar. I don’t know if that’s normal or not, but it just feels right. It feels like each crunch creates a good aura of health all around me. Try it and let me know if you agree.

I also noticed that Melon Head and Shade Creek Farms both have some good jams, Strawberry and Blueberry.

But the big item this week is ASPARAGUS! Since there’s probably no more than three or four weeks left in asparagus season and it’s been an item that is very, very hard to get since only a few farms produce it, I encourage you to go ASPARAGUS crazy and buy a couple of pounds. There are so many things to do with asparagus it’s hard to know where to begin but lately I’ve been in the mood for the vinaigrette salad style. Here’s two options:

Asparagus with Gorgonzola and Hazelnuts
Make a vinaigrette with 3/4 cup of olive oil to 1/4 cup red wine vinegar, 1 shallot minced, 1 teaspoon Dijon, a squeeze of 1/2 lemon, salt and pepper. Whisk until blended. Pour some of it over your roasted asparagus, crumble up some Gorgonzola and sprinkle on top, garnish with toasted chopped hazelnuts.

Chilled Marinated Asparagus
Ingredients
2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder (or fresh garlic)
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Directions
In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool.
Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.

Place asparagus in a large container; add marinade. Turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans. Yield: 8 servings.

My mom used to make this dish growing up and it brings back fond memories.

We’ve also been downing strawberries like crazy around our house b/c they are just too good this year. This weekend we added them atop some ciabatta french toast with fresh whipped whipping cream on top and real maple syrup. Ooh la la.

I also think it’s cool we have pecan and hickory wood listed for those who like to slow smoke their meats. I started smoking roasts packed with herbs last year and realized that’s my favorite way to eat a roast. However, I was using store bought wood chips. I just have a feeling using local wood from local farms is gonna make those roasts taste even better. I also just folded an aluminum container and poked holes in it to turn my gas grill into a smoker. You do want to soak the chips in water for an hour or longer though to prevent a fire.

FARM TOUR brochures are now on sale through Locally Grown! I’ve just added them this morning so even if you’ve already shopped, add a brochure to your order.

If you’re not yet familiar with the Georgia Mountains Farm Tour, this is the best opportunity all year to visit many of the farms featured here on Locally Grown and buy food directly from their farm. The event is on June 28 and 29th this year. We pushed it back two weeks so that we’ll be sure and have summer crops like tomatoes, squash, etc. This event is also great for bringing in friends and family from out town. My mother, aunt and uncle all came last year and it was a great way to share how great the lifestyle, friendships and eating habits are here in the North Georgia Mountains.

For more info about the farm tour visit the WEBSITE

The Gainesville market opens just two weeks from this Friday so continue to spread the word on that to your friends in the area. They can sign up now so that they get the messages and can get familiar with the system in the intervening weeks. To let folks know about it print out a BROCHURE

Well that’s about it for this week. Thanks for supporting local farms and don’t forget to…..

EAT WELL,

Justin in Habersham
and
Chuck in Rabun