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Author Deborah Geering

  • Deborah Geering

    Contributing Writer

    Before joining the Atlanta magazine team in summer 2010, Deborah Geering contributed to the Atlanta Journal-Constitution’s food section for a decade as a writer, recipe tester/developer, and photo stylist. She has written about food, travel, and lifestyles for several regional and national magazines as well. When she is not cooking, writing, or scoping out farmers markets, she can often be found at a wedding, performing with the After Five String Quartet. She has lived in Decatur since 1994.

 

Atlanta Food Lovers Guide

Think of our A(TL) to Z index as your essential shopping list. We scoured the city’s best markets and shops to find fruits and vegetables at the peak of the season, fragrant olive oils, crusty breads, locally raised meats, tempting sweets, and much, much more. Plus, we sneak in a few restaurant recommendations. Read More

Asparagus and Potato Salad

A tarragon vinaigrette, as opposed to mayonnaise, dresses up this simple spring salad. It also makes it more portable, as there are no eggs to stop you from serving it at room temperature. Take care not to overcook the asparagus, especially if it is just-picked from a local farm. Truly fresh asparagus needs only a quick dip in boiling water, immediately followed by a rest in an ice-cold bath, to bring out its brightest green color. Read More

French breakfast radishes make better lunch treats

Pair them with buttered bread rather than a buttered croissant

It’s true that in France, cafe au lait and a croissant or baguette make up the morning meal. So where does the enigmatic name of the French breakfast radish originate? It dates back more than a century as a popular heirloom variety in Parisian markets, but how exactly the word breakfast became attached to its moniker remains a mystery. Read More

Radish and Green Garlic Dip

The zingiest elements of spring – radishes, onions, and early garlic – are well represented in this speedy little snack. Save some fat calories by using low-fat Greek yogurt instead of sour cream as the base. Read More

Hydroponic farming bypasses Mother Nature's fickle nature

Jeff Adams, owner of Circle A Lettuce, has mastered the art

Cold winter, hot summer; too much rain, too little. It hardly matters to Jeff Adams, owner of Circle A Lettuce. Each week year-round, he harvests about 3,000 heads of lettuce from his hydroponic greenhouse in Cumming. Read More