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PRFM Wins 3rd Place in USA Today Contest!
The final votes are in and PRFM was named #3 in the nation by USA Today in their 10 Best Farmers Markets Contest! Thanks to all for your votes and your continued commitment to local, sustainable agriculture!
This week at PRFM...
Chef Demo - 8/29 at 10:00 a.m.
Christopher Grossman | Atlas
As Chef de Cuisine at the St. Regis Hotel's Atlas, Christopher Grossman brings years of experience working with top-rated chefs, most recently at Thomas Keller's highly acclaimed restaurant The French Laundry in Napa Valley. Grossman has also trained under Gerry Klaskala at his award-winning Aria restaurant and previously worked at the James Beard-nominated Common Grill in Michigan. At Atlas, he celebrates the very best in seasonal American cuisine combined with European influences. Along with consulting chef Gerry Klaskala, Grossman has crafted a daily-changing menu driven by partnerships with more than a dozen local farms. Don't miss this Saturday's demo with Chef Grossman featuring summer melons and sunflower sprouts!
Mercer University Health Screening
Students from the Mercer University Pharmacy Program will be conducting blood pressure screenings and providing health information under the supervision of a licensed pharmacist. No appointment needed, just drop by the Mercer University community tent - ongoing all morning.
This is the last week for peaches, y'all—come by and stock up!
Chef Demo - 8/15 at 10:00 a.m.
Jeremiah Weston of
Wrecking Bar Brewpub
Chef demos are sponsored by
Piedmont Hospital
Growing up in rural East Tennessee, Chef Jeremiah Weston was exposed to a wide range of local produce. Both his grandfathers grew tremendous gardens, which first gave him the exposure of what vegetables are supposed to taste like. Jeremiah was always by his grandmothers' sides in the kitchen helping out with culinary tasks. This background is what truly sparked his interest in cooking.
In 2003 Jeremiah attended Johnson and Wales University in Charleston and graduated with an associate's degree in Culinary Arts. After earning his bachelor's degree in Food Service Management from Johnson and Wales in 2011, he returned to Tennessee and worked for the prestigious Inn at Blackberry Farm and soon fell in love with the whole idea of farming. He raised a 3-acre garden and sold his produce to local restaurants around the Knoxville area. He next moved to Atlanta to join the Wrecking Bar Brewpub under mentor and Chef Terry Koval and was named Chef de Cuisine there in 2014. The gastropub serves up meals with local, seasonal ingredients accented by house-brewed craft beer.
Market Volunteer Project
Atlanta resident Ned Ellis is a frequent shopper at PRFM, so when he needed a project to become an Eagle Scout, the Market came foremost to his mind. Seeking a project that would both benefit the community and be used well into the future, he proposed building new picnic tables for the enjoyment of marketgoers now and in the future.
After at least 80 hours of work from conception and planning the tables to building them, Ned's tables were completed last Saturday. The two new tables and refurbished existing tables are a welcome addition to the Market landscape! Many thanks to Ned and his troop for volunteering their time and talents to enrich the Market experience! Come by on Saturday and enjoy one of our many ready-to-eat snacks at a shady picnic table!
USA Today's 10 Best Markets Contest
We need your vote every day until Monday!
USA Today has named PRFM one of the country's top 10 farmers markets! Now you can vote for our place in the top 10 list! Vote daily through August 17 to help the Market be #1 in the nation. It literally takes a couple of clicks - no sign up or email entry required. Thanks for your support!
Chef Demo - 8/15 at 10:00 a.m.
Savannah Haseler of
Twain's Brewpub
Chef demos are sponsored by
Piedmont Hospital
Savannah Haseler, executive chef at Twain's Brewpub, has been cooking for over 10 years, from fine dining to gastro pub. She's constantly evolving and actively pursuing new takes on Southern French cuisine, and has cooked for dignitaries, celebrities, and all-star athletes from around the world. With her love of community, she has helped Twain's Brew Pub actively grow their Atlanta Community Food Bank fundraiser and is partnered with Global Growers, helping create opportunities in sustainable farming in Georgia. Chef Haseler has also partnered with Springer Mountain Farms, Brasstown Beef, and Greener Fields Together to promote buying local. Join her under the demo tent this Saturday!
Georgia Organics Community Tent
Georgia Organics founded the state's first Farm to School Program in 2007 and works with school districts and statewide partners and agencies to grow the program at the grassroots community level as well as at the "grasstops." They also serve as the National Farm to School Network's State Lead for Georgia. Georgia Organics will be at the market to provide info about their program and how you can get involved!
This week at PRFM...
Your Happy Nest will be at the market all morning showing your little ones how to make seed bombs to get their gardens started and teaching them about how seeds grow, conservation, and fun science experiments for the garden; story time is at 9:00 a.m. and will feature The Curious Garden by Peter Brown. And don't forget to stop by the Chef Demo at 10:00 a.m., where Brian Jones of Restaurant Eugene will share his passion for local, seasonal produce done the Southern way.
A friendly reminder...
USA Today has named PRFM one of the country's top ten farmers markets! Now you can vote for our place in the top ten list! Vote daily through August 17 to help PRFM be #1 in the nation. It only takes a couple of clicks—no sign up or email entry required. Thanks for your support!
- Jennifer Maley
Chef Demo - 8/29 at 10:00 a.m.
