Ron Marks didn’t sleep much last Tuesday night. That day, the founder and head of AtlantaFresh Artisan Creamery had issued his first-ever product recall.It wasn’t something that any company owner wants to do. However, the recall stands out as an example of how the food safety system is supposed to work—and how it is especially effective in simple, highly localized food distribution networks.
Each week, we give you a calendar of upcoming dining events to help you navigate the week’s culinary festivities.Friday, April 16–Thursday, April 22 FARE FROM FRIULI La Tavola will host Italian chef Luca Plett for the week as he prepares authentic dishes from his native region of Friuli. Entrees will be inspired by rich culinary traditions of Friuli, known especially for its smoky flavors and use of wild game. The week will end with a five-course dinner on Thursday, April 22 at 6:30 for $65 per person. Reservations are suggested; call 404-873-5430.
If the faces behind the new Capra Gia goat cheese stand at your farmers market look familiar—and if the cheese tastes deliciously familiar, too—you may be experiencing Coles Lake déjà vu.Mark Stevens, cheesemaker for the now defunct Coles Lake Dairy, is back in business with a new group of partners, some of whom worked with him at Coles Lake. The new business, Capra Gia Cheese Company, is the same but different—which makes perfect sense, when you consider that Stevens himself says that he left but never did.
If in the next week you somehow score a locally raised turkey that you did not reserve months ago, kudos to you. Local holiday turkeys are so popular that most are spoken for in spring, when they are just little gobblers. The impromptu Thanksgiving bird is elusive, though not entirely impossible to find.
So long, strawberries. I’ll miss your sweet, tangy, tiny-by-supermarket-standards presence in my cereal, my yogurt, my dinner salads. Oh, yes, your big flavor and tender texture have ruined me forever for those berry-like items found in the grocery stores. I’ll pass, and I’ll be counting the days until you return next spring.What to do in the meantime? Fortunately, there’s plenty coming in to area farmers markets to keep me distracted. Georgia’s generous growing season is just getting going, and there’s a whole summer ahead of good stuff to eat.Here’s a look at what you’ll find now and in the weeks ahead:Right here, right now: Early peaches. Summer squash. Beets, green beans, potatoes, arugula, collards.Just starting to roll in: Blackberries, blueberries. Cucumbers, cherry tomatoes, pole beans.Here but not for long: Sugar snaps, lettuce, spinach, radishes, carrots, broccoli, garlic scapes, kale, onions.Still to come: Slicer tomatoes! Basil, corn, eggplant, freestone peaches, field peas, okra, peppers, raspberries, musk melons, watermelons.And then, as the summer fades, we’ll have figs, muscadines, winter squash. Then sweet potatoes, apples, hardy greens, turnips … and the cycle starts over again. Strawberries will be back before we know it.It’s the joy of eating locally and, by extension, seasonally. There’s always something good to look forward to. And when something you love is at its peak, you enjoy it all the more.