Did you say ‘huitlacoche’? Gesundheit
All week long, I’ve been talkin’ smut with farmer Liz Porter. As co-owner of Buckeye Creek Farm in Hickory Flat and coordinator of the Cherokee Fresh Market, she seems respectable enough. But this week, every conversation we’ve had has been riddled with smut: where to find it, who might buy it, and why some folks can’t get enough.
The Atlanta Food & Wine Festival: Why It’s Important
The inaugural Atlanta Food & Wine Festival is this weekend, kicking off in earnest on Friday morning and concluding on Sunday afternoon. If you’ve heard about this event and perused the lineup (which you can find in the “Schedule At A Glance” link on this page), you’re probably excited or at least curious. But, to echo other local writers like Kessler and Rodell, you might also have heard about this thing without it really registering. It is, granted, a fairly innocuous name. And the metro area power-loads its weekends with festivals and “Taste Of” events. What makes this one different from all the other foodie schmooze and booze gatherings?
An old family recipe’s legacy of love
I didn’t know Dot Hill for very long—just a few years—but I can tell you that she was my oldest friend. She was 90 when she passed away on April 15.
Oxford American’s Southern Food 2010 hits newsstands
The sixty-plus-degree weather has made grateful simpletons of us all, as we make any excuse to wander around outside with glazed, happy expressions. But when the temperatures dip again at the end of the week, plan to nestle back inside with a copy of the Oxford American magazine’s new Southern Food 2010 issue, guest-edited by John T. Edge. It crowds some juicy, intelligent prose (and a few poems) between its 127 pages.
Gardeners, farmers: Click and be counted
How robust is metro Atlanta’s local food scene? The Atlanta Local Food Initiative is trying to find out. Organizers want to count all of the area’s edible food gardens, community gardens, farms, farmers markets, apiaries, henhouses … any place where food is being produced locally, or where local food is being made available to others. And then they hope to compile all that information into a local food inventory report.
It’s fall to you, but some veggies think it’s spring
Field Notes
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The transition is nearly complete. Just a few weeks ago, area farmers markets were still brimming with late summer’s bounty: beans, eggplants, basil. Now, those crops are increasingly rare, and instead stands are displaying winter squash, dark leafy greens, turnips.
Parents: Take a crash course in farm-to-school
At Burgess-Peterson Academy in Atlanta, vegetable-loving children take turns caring for the school’s hens and share in their output of fresh eggs. At Crawford Long Middle School, science teacher Tiarra Moore has commanded an impressive list of grants and awards to build aneducational organic garden and orchard. And at Morningside and Springdale Park elementary schools, students participate in garden-themed science lessons and are treated to cooking demonstrations from visiting chefs.
Eat your fill of salads with these easy dressings
Atlanta’s farmers markets may be just getting going, but the spring vegetable season is winding down. With the hot weather we’ve had the past couple of days, you can expect those lovely lettuce heads you've seen at market to disappear quickly.
With grant, a farm grows in East Lake
For some people, starting a farmers market in their neighborhood just isn’t enough. No, they have to go and build the whole farm.That’s what’s going on in East Lake. The folks who run the East Lake Farmers Market are turning the 1-acre site—at the corner of Second Avenue and Hosea Williams Drive—into an urban farm. (The market will move to a shaded lot next door.)
Finding your inner chef
I stare at the partially-mashed glob of sweet potatoes, immersed in a bowl of water. It looks like Jabba the Hutt is taking a bath. This can’t be right. I consult the recipe card from Garnish & Gather, a new Atlanta business that provides cook-at-home kits with local, organic foods and pre-measured ingredients for simple recipes from notable chefs like Seth Freedman and Julia LeRoy.
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