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 we 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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Northeast Georgia Locally Grown availability list for Sept. 11


Good evening Locavores,
We hope everyone is enjoying this beautiful weather at the end of a cool wet summer. The farmers are busy transitioning from summer to fall and planting winter vegetables.
Leah Lake Farm is not listing this week as they are busy with new plantings.
Have a great weekend visit your local farmers markets.

Locally Grown - Availability for September 4th, 2013


Hey Local Food Lovers,

Hope everyone is having a great Labor Day. This is one of those holidays where we’re glad to have the day off but we might not pause long enough to remember what it is we’re celebrating.

Labor Day began as a celebration of the nation’s labor movement most commonly associated with the manufacturing sector of our economy. There has been a labor movement of sorts in agriculture for the last twenty years (or longer) and its just another component of why and how EATING LOCAL is as important a social and civil movement as it is an environmental, health and gastronomic movement.

Despite the mechanization of agriculture, large scale commercial agriculture still requires agricultural workers. This workforce is actually relatively small (just under 800,000 which is .26% of the US population). Rather than get into the typical workforce injustice issues such as low pay, lack of benefits, or issues of foreign workers I think its more useful to talk about the benefits of a Local FARM ECONOMY workforce.

Small Scale Local Food Farm business swelled to an all time high of $4.8 billion dollars in 2012. These businesses are self owned, and that means that farm owners are vested in the long-term, have an entrepreneurial spirit, and because they are selling to local people in the community, are focused on building and revitalizing connections in the community.

My good friend Steve Whiteman often reminds me that he is selling more than just really good quality food. Local Farms nourish customers in many other ways, sharing their growing knowledge, cooking knowledge, and their creative innovation towards a food system that is unique to the North Georgia Mountains. We often think of regions known for just a few specialty crops like Maine is known for blueberries, Napa for wine grapes, Iowa for corn. Wouldn’t it be great if North Georgia was known because we have a little of everything with one farm really good at Melons, another specializing in figs and potatoes. And together they meet everyones expectations of good delicious food.

In honor of Labor Day and all the good folks that make Locally Grown happen, I want to acknowledge that there would be no Locally Grown and no locally grown food without the inspiration, sweat and dedication of our Farmer Laborers who in our case own their farms, and strive to make their farms produce food for us. I personally have gotten to the point where it just doesn’t feel right to buy a pepper at the grocery if I know a local farmer has a much better tasting one. It takes some effort to either get up early for a Saturday market, or remember to order online Friday-Monday and then also remember to pick up on Wednesday. But remember whatever special effort you take is small compared to that of local growers. The differences between those two peppers (the store bought vs. the local farmer grown) are so vast (the taste, quality, nutrition, gas miles, labor issues, environment, who keeps the dollar). Since I know I’m getting a vastly superior product the most important thing to me is making that conscious decision each week to put my dollars where my values guide me. I like good food, but I love living in a community where people are working hard to do something great, something unique, something very challenging and difficult, because they love it and because they believe it makes their community and this world a slightly better place. The growth of the Local Food Farms and their farm owners is one of the things that gives me the most hope for our region and its ability to solve its problems in the best possible way.

So this Labor Day and all days forward and in between I hope to always make a point to EAT LOCAL and …..

EAT WELL,
Justin in Habersham
and
Chuck in Rabun

Northeast Georgia Locally Grown availabilty list for Aug.30


Good evening Locavores,
Despite a small threat of rain, and we could actually use some now,this promises to be a nice weekend. We hope everyone will have a great Labor Day weekend and visit your local farmers markets.
Northeast Georgia Locally Grown is now open for orders.
Be safe and eat well.

Locally Grown - Availability for August 28, 2013


Hey Local Food Lovers,

Ok, I’m finally getting around to sharing a bit about this unique experience we had while visiting Thailand attending an all day Cooking Class. My wife does most of the advance vacation planning and she found an organic farm that teaches the class right there on the farm.

The day started at 8:30am on a Friday. The tour began with our instructors driving around the city Chiang Mai (in a truck with benches and a roof in the bed where we all sat – called a songthae only this one wasn’t red) picking up mainly couples from their various hotels around the city. This is a tourist activity of course, but it was awfully nice to pick folks up like that.

Then it was off to the market. We’d already stopped a few markets before but this one was unique. It was a huge market covered with a metal roof but open air. Every table was food. First stop was the fresh curry table. Our teacher showed us how to identify fresh curry, but said we wouldn’t need this pre-made because we were going to learn to make our own. Then he showed us how they shred coconut and press it for the coconut milk. The first pressing is creamier in fact its called coconut cream and the second pressing is the actual coconut milk. Wow, I’ve never written to word coconut so many time before. It’s not local.

There were some other crazy things to see at the market. Once of the most interesting was watching the frog guy. That’s right there was a guy who was taking live frogs and turning them into frog legs (and other parts) right there at the market. I’d never even thought about that. We also saw some insect larvae, but before you get the wrong idea, this market was a great way to start the day, we got the small number of items we needed and headed to the farm.

After almost having to push a truck out of ditch on the way we arrive and I realize for the first time, oh ok. the whole cooking school is actually gonna take place ON the farm. I’d apparently not studied up on how this was gonna work. There were several building with very, very tall ceilings (to let the heat out I presume) with little cooking stations consisting of a propane stone and a wok, and a large counter with cutting board, mortar and pestle and a few other items.

But first we got to tour the farm with our guide. We donned broad rimmed hats (asian style) to protect us from the sun and headed into the small garden. We dug up several roots of plants, trimmed leaves, and picked fruits many of which I’d never seen like galangal (or siamese ginger), thai ginseng, lemon grass, sweet eggplant (a tiny round green one), holy basil, turmeric (a bright yellow root), and the leaf of a kaffir lime.

During the walk we discovered two things. Our teacher was a very cool, very grounded, and very interesting man. He explained a lot about thai culture during the walk I never would have picked up on otherwise such as the meaning behind their expression “same same but different,” only he made it make sense using eggplants, mangoes and human beings. We are all same same but different.
I also learned that teak wood is what Thai farmers use for their pension. Very valuable if you plant them and can wait 25 years.

Back in the kitchen we began to receive different ingredients based on the dishes we had chosen to cook. I had picked the following:

Green curry paste
Green curry with chicken
Chicken with basil
Stir Fry big noodles
Pumpkin in coconut milk

About half the ingredients came from the farm. Which I forgot to remind was all organic, and they talked quite a bit about why this was important to everyone.

Next I got to do something I’ve been wanted to do for a long time….learn to make fresh curry with mortar and pestle. We don’t currently own one but I’ve been wanting this unusual cooking device for a while. These were heavy and stone and they way they taught us to use it (more like a smashing than grinding) the heavier the better.

Here’s what makes up a green curry

3 or more green chillies (depending your heat tolerance)
shallots
galangal
kaffir lime
garlic
lemongrass
thai ginseng
cumin
corriander
salt

That’s it. Smash it real good.

Now rather than describe each dish (which I suppose I could add them to the recipe section) let’s skip to the overall impression.

What struck me about this experience was what a great way it was to really experience Thai culture in a deep meaningful way. We learned their customs at the dinner table, we learned about the different rices, the tea they like to drink, and their sense of humor. I couldn’t help but think to myself, wow, this would be such a great way for visitor to get to know farms and mountain cuisine back home. Every farmer I know have a couple of dishes they just love to cook with their own vegetables and together these make up a kind of food culture that unfortunately most visitors to our area rarely get to experience.

For example, when I first discovered chanterelle mushrooms I fell in love with this unique mushroom that only grows in a handful of environments in the whole world, this being one of them. Learning to cook it (almost always in butter) just seems like it would pair so well with maybe learning to use an iron skillet, how to fry okra, make a blueberry cobbler, fry padron peppers, or even make some scrumptious pickles.

The food at our Thai Cooking School really turned out amazing. And we had so much that we ended up having the leftovers for dinner that night. We got to keep a small color book of all the recipes and my wife just made the green curry last night and it was almost as good as it was in Thailand….and still totally amazing in case that sounds like I’m dissing. I’m not dumb.

Perhaps cooking schools are a cultural phenomena in other places, but I’d really genuinely like to see something here and tied to the farming and other quirky food customs we have here. To make it truly great it would need to similarly start at the local farmers market where they could actually see the farmers whose food they would prepare. Then a hop around the herb garden to talk about how important basil, thyme, oregano and rosemary can be to a good vs. a great meal. Then on to fruits and whatever it is in season whether blueberries, watermelons, muscadines, or getting into this season apples and pears, and not too far off persimmon.

Local food tourism is something I think we’re gonna see more of in this country, and by golly Thailand has a great model we should borrow and steal from. That’s probably my favorite thing about visiting other places, is I can’t help but look at cool things they are doing as inspiration for cool things we could be doing. And cooking and eating local foods and studying techniques and the culture of that is just a great way to spend a day….or a lifetime for that matter.

If you’d like to see some photos taken during this class you can check the Locally Grown facebook page at
https://www.facebook.com/pages/Northeast-Georgia-Locally-Grown/353580121384273

In case you’re headed to Thailand anytime soon here’s the place that taught the class.

http://www.thaifarmcooking.net

Thanks for being curious about foods from near and far and ……

EAT WELL,

Justin in Clarkesville
and
Chuck in Rabun

Locally Grown Availability list for Aug. 28


Good evening locavores.
The market is now open for orders. Enjoy some sunshine this weekend and remember to check out your local farmers markets.

Locally Grown - Availability for August 21, 2013


Hey Local Food Lovers,

I just want to congratulate everyone for making our August sales amongst the best we’ve had here at Locally Grown. We’ve consistently sold over $1,000 of local food each week so far in August, and this month (especially after school starts back) is usually more a slumping time of year. I think that’s a really encouraging sign that more and more of you are eating local consistently each week of the year. As everyone knows there’s probably been a little less availability at each farm this year due to the crazy rain, but with the number of farms and other food producers increasing slightly this year we’ve been able to hold steady on supply. Even this week with our two of our biggest producers taking a week off (Leah Lake and Ohana Farms) sales are excellent. So thank-you to everyone who is making that happen.

Each week there are more things to talk about than I have time to plug. One very important one is to buy goat cheeses from SPLIT CREEK FARMS in SC this week. Those of you who have tried these cheeses, yogurt, fudge and other products know that we’re lucky to have such a great goat dairy just an hour drive away. Thanks to Teri Parker and her willingness to go pick up these orders a few times a year we all get to enjoy this as a special treat now and then. Since the next order won’t be until November this is your chance until late Fall. Don’t miss it. And if you don’t know what to try I highly recommend the Feta in oil. Of all the feta cheeses I’ve had in my life that one is the best. And I don’t let a drop of the oil it’s packed in go to waste. The spices and bits of cheese make it the perfect oil to add to a casserole or even on top of some roasted potatoes. Every last bit is fantastic.

I also want to remind folks to visit Lake Rabun Hotel and Restaurant’s Featured Farmer Thursdays. Chef Jamie Alred is one of the best things to ever happen to local food in North Georgia and if you don’t believe me go judge for yourself. I always say that when he features each farm, that’s the best their food will taste all year long. To further demonstrate his commitment to local farms he just released a cookbook that features recipes from nine farms all located in the North Georgia Mountains. I haven’t seen it yet, but it’ll definitely be on my shelf soon, or more likely on the counter slowly getting covered with flour, olive oil and sauce spatters the way all my really good cook books do.

The remaining schedule for Featured Farmer Thursdays is as follows:

August
22: Chattooga Belle Farm, Long Creek, SC, apples, Ed and Kitty Land
29: Local Goods and Gardens, Clayton, GA, figs and produce, Ryan Allred and Christine Smith
September
5: Taylor Family Farm, Lakemont, GA, David Taylor
12: Old School Community Garden, Sustainable Mountain Living Communities (S.M.L.C), Clayton, GA, a donation will be
given to the S.M.L.C. for use of produce from the Old School Community Garden; and
Turning Creek Artisans, Clayton, GA, honey, Bob Grant,
19: C-Z Farm, Tiger, GA, Pat Crunkleton
26: Trillium Gardens, Clarkesville, GA, micro greens, Steve Whiteman
October
3: Gibson Farms, Westminster, SC, certified organic grass fed beef, Leland Gibson
10: Ladybug Farms, Persimmon Valley, Rabun County, GA, Teri Jagger Blincoe
17: Burton Mountain Farms, Rabun County, GA, Sid Blalock
24: Chattooga Belle Farm, Long Creek, SC, apples and persimmons, Ed and Kitty Land, and
Turning Creek Artisans, Clayton, GA, honey, Bob Grant
31: Stack Farm, Tiger, GA, persimmons and Asian pears, Bill and Leckie Stack
November
7: Leah Lake Farms, Smithbridge Township, NC, Brooks Franklin
14: Mill Gap Farm, Tiger, GA, Chuck and Amy Mashburn
21: Tiger Mountain Vineyards, Tiger, GA, recipes using 100% Georgia grown wine, John and Martha Ezzard

Last but definitely not least the Habersham County School system officially kicked off their 2013 Farm To School program this month. Liberty Farms (who is selling tons of okra this week) is the first featured farm and they’ll be feeding every kid at Wilbanks Middle School their fresh potatoes sometime this week I think. Not only that, each of the ten farms that will be featured this year were put into a school calendar so that students, teachers and parents will come to know the farms and foods their kids are eating each month of the year. How’s that for cool!

Here’s a quick list of the farms (and their products) that are participating in this amazing program.

1.) Chattooga Belle Farm, Kitty & Ed Land: Apples
2.) Leah Lake Farm, Brooks Franklin: Beets, Carrots, Spring Onions, Swiss Chard, and Lettuce
3.) Liberty Farm, Jerry, Sherry & Wesley Gerrin: Tomatoes and Irish Potatoes
4.) Melon Head Farm, Joni & Harold Kennedy: Cantaloupe, Rhubarb, Sweet Potatoes, and Watermelon
5.) Mill Gap Farm, Chuck & Amy Mashburn: Sweet Hakurei Turnips
6.) Mountain Earth Farm, Ronnie Mathis: Zucchini Squash, Tomatoes, Lettuce, Kale, Cabbage, and Snap Beans
7.) Shook’s Farm, Angel & Steve Rushing, Thelma & Michael Shook: Eggplant, Peppers, Summer & Butternut Squash
8.) Sylvan Falls Mill, Linda Johnson: Cornmeal and Whole Wheat Flour
9.) Trillium Farm, Steve Whiteman: MicroGreens
10.) Widebottom Farm, James & Phillip Franklin: Watermelon, Peppers, and Peaches

I still plan to tell you all about the Thai cooking school as promised at some point but as usual, I’m behind schedule. When I do finally get around to it I want to include some photos and some recipes so I need to set aside some time to make all that happen at once.

Until then Thanks for supporting our local farms and….
EAT WELL,
Justin in Habersham
and
Chuck in Rabun

Northeast Georgia Locally Grown Availability list for August 21 market.


Good Evening All,
The market is now open for orders. Split Creek Farm has listed their great goat milk products this week. Stock up now as thay will not be available again until November.
Have a great week-end.

Locally Grown - Availability for August 14, 2013


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

Locally Grown - Availability for August 14, 2013


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

Locally Grown - Availability for August 14, 2013


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