Sunday, June 20, 2010

Farm Fresh Cooking

This post was adapted from Kitchen Dancing
Recipe courtesy of Kitchen Dancing, adapted from Eating Well

This time of year, as anyone shopping the local farmers market knows, greens are plentiful. Normally when I roast vegetables, I just toss everything with olive oil and stick it in the oven. The method used in the recipe below makes more dirty dishes and requires more attention, but it does get great results. All of the vegetables are done just right – unlike my lazy method where some vegetables are inevitably overcooked or undercooked.

Please enjoy the recipe below and send us your own recipes to post for Peachtree Road Farmers Market shoppers! Send your recipes and a photo of the finished product to

Roasted Vegetables With Arugula Pesto

Roasted Vegetables

4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

5 teaspoons extra-virgin olive oil, divided

4 cups peeled carrots

1 squash or zucchini, halved or quartered depending on size

1/2 teaspoon salt

1/2 cup baby arugula for garnish

Arugula Pesto – or save a step and use Hope’s Pesto,
available at the Market!

1 clove garlic, peeled

5 cups baby arugula

1/2 cup finely shredded Asiago cheese

1/4 cup toasted pine nuts (I substituted almonds)

1/4 cup extra-virgin olive oil

1/4 teaspoon salt


To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.

Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.

Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.

Toss squash a with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.

To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Thursday, June 17, 2010

This Week at the Market

A Tour for your Taste-buds
Not sure what to buy or where to find it at the Market? Or just looking for a few new ideas to get yourself out of a cooking rut? Tour the Market this Saturday with Chef Thomas McKeown of the Ellis Hotel’s Terrace on Peachtree. Chef Thomas is a regular at the Market and would love to share the secrets of farmers market shopping with you! Meet at the info tent at 9:00, 9:30 or 10:00 am for this special Chef-led tour of the Market.

Keep an eye out for the season’s first blueberries and blackberries!

About Chef Thomas McKeown
Chef Thomas brings an Irish perspective to his culinary approach at the Ellis Hotel's signature restaurant, Terrace. He celebrates heirloom recipes, supports local and regional farmers, and raises awareness for a more sustainable and vibrant food community.

Chill Out

If you missed out on buying your tickets for the sold-out Ice Cream Social, don’t worry! There’s another way to get your cool fix this Saturday at the Market. Fresco Pops will be here! This Saturday only, $1 from every popsicle sold goes to support Peachtree Road Farmers Market. With fresh fruit ingredients from our local farmers, you’ll enjoy every refreshing bite! Our favorite is Lime Mint featuring Farmer Jeff's mint. Try them all!

- Jennifer Maley

Wednesday, June 9, 2010

Your Farmers Market Needs YOU! Take Part in the Green for Greens Challenge!

Have you heard about the new City of Atlanta regulations affecting your local markets? These new rules and permits have been implemented without prior notice and are generating unanticipated costs. The regulations, including the required presence of an off-duty police officer each week, are increasing operating costs and stretching markets to the limit. Just this season, an additional $5,000 is needed to stay afloat. The Market needs your help so that these new fees aren’t passed along to the farmers and artisans you see each Saturday.

Each dollar you donate will be doubled, so please take the Green for Greens Challenge! A member of the Zyman Family Foundation (a long-time Market shopper) has graciously offered to match dollar for dollar all gifts to the Market up to $5,000! With your support, the Market can cover the regulatory expenses for this year AND most of 2011 without raising vendor fees. Any amount will help ensure that the Market continues to be a source for local, sustainable veggies, meats, cheeses, and the other goodies you enjoy each week. Now is the time to save your farmers market when $1 = $2.

What You Can Do:

1. Donate
Tax-deductible gifts to the Market can be brought to the Market or mailed to Peachtree Road Farmers Market, 2744 Peachtree Rd, Atlanta GA 30305. Please contact Market Manager Lauren Carey at 404-365-1078 with any questions or to learn more about Market sponsorship opportunities.

To be eligible for the matching program, the gift must be made in the form of a check and be received by Dec. 11, 2010.

2. Contact the Mayor’s Office
We are so thankful for your support of the Market and our Market members. Please continue to contact the Mayor's Office to express your support for farmers markets all over the city at 404-330-6100 or

you can help... from Anthony-Masterson on Vimeo.

- Jennifer Maley

Share the Love – Vote for Peachtree Road Farmers Market as America’s Favorite

Do you think H&F Bread Co. is the best thing since…well…sliced bread? Do you love how green your greens are and how crunchy the cukes and radishes? Do you have a hard time deciding between a loaded up slice at Moto Bene or a lobster roll at Souper Jenny or a sweet crepe from Crepe Masters? Did last week’s Chef Demo from Steven Satterfield make you want to buy squash in bulk? Do you come home each Saturday with a piece of cheese, a jar of jam, a touch of honey, or a piece of meat you didn’t plan to buy, but are so glad you did? Don’t you just love your Peachtree Road Farmers Market? If the answer is yes (we sure hope so), VOTE FOR US as your favorite market!

Last year we earned an honorable mention, but this year we know we can win with your help! We need about 6,000 votes to win, so please share with friends and family. Also, if you have a great photo of the Market you can upload it to the Flickr Page to win a prize, too!

Cast your vote now at

- Jennifer Maley