Augusta.LocallyGrown.net

Small Farms Making a Difference

THE MARKET IS OPEN!

Several weeks ago, I had the privilege of witnessing our flagship program, “Athens Locally Grown” in all its glory. Their market is literally ten times larger than ours, and that was in the dead of winter. They just had so much STUFF for sale, and it all looked so fresh, healthy and delicious!

The key factor that stuck in my mind was this: most of Athen’s “growers” started out as “customers.” Then – realizing that they could grow things too! – started their own gardens with a few extra rows intended for sale at the market.

I believe that this type of backyard transformation is also at the VERY ROOT of our own future success here in Augusta. Many of you have mentioned plans to put in your own gardens this year. Please do! And save us a row or two while you’re at it. Of course, we ask that you follow all-natural, sustainable practices in your gardens, for both the health of your land and the food that will spring from it.

Now Harvest Moon is making that even easier! This week they list six-packs of seedlings (broccoli and cauliflower), using untreated seeds, in organic potting mix, that have been germinated and grown to baby-size transplants in their wood-heating greenhouse. What a perfect time to get those in the ground.

To become a “grower” with Augusta Locally Grown is easy. You and I talk about what you plan to grow and sell. I visit your garden to get a feel for how you’re doing things. We walk through the electronic process of listing your items for sale together. You write a little something about yourself, information for our customers. (Transparency is crucial in a local market!) And then you’re official.

Of course, this is WORK that I’m talking about — a journey of sweaty frustrations and small victories. (As I write this, I’m watching a squirrel scratch in one of my back-porch boxes where I recently planted cilantro seeds – UG!) But it’s the work of nourishing ourselves, our families, our friends and our neighbors … and what could taste better than that?

See you all on Tuesday.
Kim

THE MARKET IS OPEN!

We have several new items to welcome and celebrate this week:

Samish is now on the menu, a tender leafy green that will add a Native American twist (not to mention essential vitamins) to your salad. Thanks Harvest Moon Garden!

Sand Valley Greenhouse has added four additional breads to their offerings, including an enormous focaccia flat bread that’s sure to be popular with the younger set. Betsy, your work is simply beautiful.

Of course, we all know that the milk from Southern Swiss Dairy was a huge hit last week. Ms. Pam and I made a wonderful mozzarella cheese with their whole milk this week … which says a lot about how well Southern Swiss takes care in low-pasturizing their milk. I’ll share more about “how to” make mozzarella soon!

In the meantime, I look forward to seeing all of you at the market on Tuesday.

Cheers!
Kim

THE MARKET IS OPEN!

GOT MILK??? Yes, we do. And cream, too. This week, we welcome Southern Swiss Dairy!

Owned and operated by the multi-generational Frank Family of Waynesboro, GA, Southern Swiss Dairy has their own, brand-new bottling facility, right there, on site. This means that their dairy products are about as fresh as you’re gonna get ‘em without doing the milking yourself. Their milk is non-homogenized, so the cream floats to the top, and pasteurize at the lowest possible heat allowed in the state of GA. It is also all-natural, fed on grass and farm-raised forage, and free of bovine growth hormones. The Southern Swiss Dairy farm-based bottling facility is one of only three in Georgia.

Perhaps my favorite part about Southern Swiss Dairy, however, is their dedication to education and outreach. Today, in fact, Ms. Ginny Frank is on her way to Doctor’s Hospital where “Petals” will be featured in a Cow Kissing Contest. Now that’s one beloved cow! Check out their teachers’ resource page on their website at www.southernswissdairy.com.

OTHER NEWS …

EGGS – Welcome back Toni Bass of Tara Hills Aviary! We’re glad you’re back with us Ms. Toni … and, of course, we appreciate every one of your hens for all that hard work. Also, congratulations to Ms. Pam who just brought home 100+ baby chicks to re-stock her flock. Please note that both Ms. Toni and Ms. Pam are very dedicated to re-using egg cartons. We encourage you to return any clean cartons you have to the market each Tuesday for recycling.

NEW LOCATION – Just a reminder: Our Tuesday markets are now located at the Augusta Jewish Community Center at 898 Weinberger Way, Evans. Look for us in the outdoor pavilion behind the center. We are blessed to have found such a perfect site in which to grow our local foods movement.

SPEAKING OF THE MOVEMENT – Have you heard about the movie “Fresh”? They say it’s similar to “Food, Inc.,” but more focused on solutions and vision – a true call to action! The only way to see it is to “Host a Viewing” … so LET’S DO IT! I’ll look for a venue, date and time in April. Any ideas? See the trailer at: www.freshthemovie.com.

As always, here’s looking forward to Tuesday!
Kim

THE MARKET IS OPEN!

YES! WE HAVE A NEW LOCATION! The people of the Augusta Jewish Community Center are kindly letting us use their outdoor pavilion for our weekly market. The AJCC is located at 898 Weinberger Way in Evans, just off Fury’s Ferry Road. The pavilion is located behind the center, next to a gorgeous little lake. We are tickled to have found such a perfect new home.

Second, A WARM THANK YOU to all who made the transition to our new location so smooth last week.

Finally, I had the GREAT PLEASURE of meeting together with other market managers from “LocallyGrown.net” yesterday. They included folks from Tennessee, Florida, South Carolina and Georgia. We shared stories and woes, do’s and don’ts, challenges and successes about our respective on-line markets. What a generous, thoughtful bunch! We also witnessed the remarkable success of Athens.LocallyGrown – a truly inspiring model. Big thanks to Ms. Pam for accompanying me on this eye-opening journey.

I trust that we at Augusta Locally Grown will be able to weave some of these GREAT IDEAS into our own little market soon … and perhaps make it not-so-little in the near future.

See you all on Tuesday!
Kim

Weblog Entry

IT’S OFFICIAL! THE MARKET HAS A NEW HOME! Starting this Tuesday, Feb 16, we will hold our market pick-up at the Augusta Jewish Community Center (AJCC) in Evans. AJCC has a lovely outdoor pavilion that they have graciously agreed to let us use weekly. There are tables, fans and even a walk-in refrigerator. They also have ample parking in a safe, off-road location.

AJCC is located at 898 Weinberger Way in Evans. It is directly off of Fury’s Ferry Road, near the Hardy McManus intersection. You will turn off of Fury’s Ferry onto “3 J Road” to get there. This new site is only 3 miles from my home; I hope that you will find it convenient, too. The time and day of our market pick-up will remain unchanged: Tuesdays: 4pm-6pm. If you need help finding it, give me a ring: 706-288-7895.

Please join me in expressing warm gratitude to the AJCC for their generous spirit. They will be sharing their facility with us for very little compensation; it is a commitment to healthy, locally-grown foods that inspired them to join our efforts.

See you on Tuesday!
Kim

Weblog Entry

Got mud boots?

Yeah, I’m seriously ready for a bit of a dry spell, too. But while this persistent rain keeps us all from our gardens in the short-wet-run, I trust that it’s satisfying those thirsty aquifers for summer’s long-parched-run.

Purple-top turnips are back! Lazy Willow, you’re amazing. I’m gonna quarter and roast these roots, along with more of those tasty heirloom carrots, fresh rosemary and sea salt. The spinach is a HUGE hit, lightly oiled and sprinkled with feta crumbs and Ms. Pam’s dried Italian herbs … this salad lasts about 45 seconds in my house. Customers are raving about Sand Valley’s whole-grain breads, which come to us on Tuesdays so fresh that they’re still radiating oven warmth when they get to my tables.

It was fun to sell one of Tink’s “Dog Gone Special” last week. This hefty bag of meaty doggie treats is a super deal that will keep man’s best friends just that. (Especially when you compare it to a $13 bag of corn-based, bone-shaped, artificially-colored-and-flavored dog bisquits sold in pet stores.) Thanks for the livers and gizzards, Legacy Farm! Now THAT’S old-school, for real!

We had two more new customers join our email ranks this week! Thank YOU, current customers, for helping to get the word out so effectively. We here at Augusta Locally Grown continue to pursue a new, fun location for our Tuesday pick-ups. Of course, we’ll keep you posted as this exciting possibility unfolds.

See you at the Market on Tuesday.
Kim

THE MARKET IS OPEN!

Last week, we welcomed four first-time customers to Augusta Locally Grown! This is a very good sign. Interest in healthy, locally-grown food is growing in our area, and we hope to grow along with it. It is a joy to be a part of this beautiful movement.

Toward that end, I’d like to invite ALL our customers to play a part, too. Here’s the plan:

1) A NEW SITE: We hope to find a new pick-up site in Evans with ample parking and gathering space. We are currently in conversation with a wonderful nonprofit within 2 miles of my home. Keep your fingers crossed that this partnership works out!

2) ADDITIONAL GROWERS: We hope to find additional growers to join our efforts. I’m specifically looking for more produce, honey and, eventually, dairy. Thank you to Ms. Pam for connecting us with the newly-certified Southern Swiss Dairy in Waynesboro. We hope to resolve refrigeration issues at a new site so that we can start selling their all-natural milk products soon!

3) ADDITIONAL CUSTOMERS: The more customers we can add to our list, the more growers we’ll be able to support. Please spread the word about Augusta Locally Grown!

4) A NEW HELPER: I have offered an assistant job to my 12-year-old neighbor, Kimberly. Kimberly would help with sorting and distribution (when she doesn’t have too much homework!) She’d also provide a guaranteed smile with each pick up.

5) YOUR REQUESTS: Your requests are critical! Please let us know what you’d like to see listed and we’ll do our best to find a local grower to provide it.

Thanks for helping us focus on our future as we get through these last dregs of January.

See you Tuesday!
Kim

THE MARKET IS OPEN!

Four hardy, homemade breads are now being offered by those talented folks at Sand Valley. My favorite is the roasted tomato loaf, which my teens toasted with – of all things – peanut butter (?) (There’s no counting for taste in my home sometimes.) I lathered mine with olive chutney instead.
If you didn’t get the assorted carrots last week then, brother/sister, you are missing out! These are some of the sweetest roots you’ll ever munch … and lovely to look at, too.
Thanks to those of you who’ve stuck with us through the rather bare winter months. Rest assured that spring is nearing and, with it, more choices, more of nature’s simple delights.
See you at the market on Tuesday!
Kim

THE MARKET IS OPEN!

Picture this: A big spinach and arugula salad mixed with vibrantly colored carrots, boiled eggs, and a warm pecan dressing. Yep. We got it all. Sit a child down to crack those local pecans for you; after all, nothing’s more fun than an 8-year-old with a hammer in the kitchen!

Here’s the simple dressing recipe:

WARM PECAN SALAD DRESSING:
2 tbs balsamic vinegar
2 tsp honey
1 tbs dijon mustard
2 tsp olive oil
1/2 cup pecans, chopped/broken

1. In a small bowl, combine vinegar, honey and mustard. Set aside.
2. Heat oil in small skillet until hot but not smoking.
3. Add vinegar mixture and pecans. Cook stirring regularly for 3 minutes.
4. Pour on top of those beautiful winter greens.

See you at the market on Tuesday!
Kim

THE MARKET IS OPEN!

It’s freezing. The ground is solid a good 1/2" down. Even the cold-loving Swiss chard looks like it would appreciate a night-time blanket. Yet, despite winter’s best efforts to slow us down, our growers still offer TOMATOES, kept happy in wood-heated greenhouses.

In honor of those who daily stoke their garden stoves for us, here’s Mary’s recipe for Fried Green Tomatoes … in January!

See you at the Market on Tuesday. – Kim

MARY’S FRIED GREEN TOMATOES W/ GOAT CHEESE
4 green tomatoes
creole seasoning
2 eggs
1 tsp and 1 pinch black pepper
4 cups Panko breadcrumbs
4 tsp kosher salt
1 tsp cayenne pepper
1/2 cup olive oil

Core tomatoes and slice into 1/4" rounds. Dry slices between layers of paper towels. Sprinkle both sides of each tomato with creole seasoning. Whisk eggs with a pinch of black pepper in a shallow bowl. In a separate bowl, combine bread crumbs, salt, cayenne pepper (to taste) and remaining black pepper. Dip each tomato in the egg batter first, then the crumb mixture, pressing down to coat well. Drop each slice into hot oil. Pan fry for 2-3 minutes on each side, until brown. Top each slice goat cheese and serve!