Farmers Market Dine Arounds

9 ATLANTA FARMERS MARKETS TEAM UP 

TO CELEBRATE LOCAL FOOD IN ‘DINE-AROUNDS’

Dining events to be held exclusively at area restaurants
that support Georgia farmers

In August, nine community famers markets will join forces to celebrate Atlanta Farmers Market month through a series of dine-around events in Atlanta. Events will take place at establishments that support Georgia-gown farmers and produce.

Local farmers market managers have joined forces to support local farmers and markets in honor of August Farmers Market Month.  The Farmers Market Managers Working Group (FMMWG) was formed for managers to serve as a resource for each other, with the principle goal of getting more people to look to their local farmers as a primary food source and their community farmers markets as the place to purchase. With so much of the food in stores coming from all over the world, it can be very confusing for shoppers to figure out when and where to buy Georgia grown, farm fresh goods.  Farmers market managers who work directly with local farmers are excited to help more people say, “I know my Farmer”.

Participating Farmers Markets & Dine-Around details are as follows:

o  Clarkston Farmers Market

*  August 3, 5:30 - 7:30 at Clarkston Community Center (Vendors include Tamale Queen, Katmandu Kitchen, Nazifa's Bakery & CaribPops)

o  Decatur Farmers Market

*  August 14, 11am-10pm at Farm Burger, Decatur

o  East Atlanta Village Farmers Market & Grant Park Farmers Market

*  August 06,Dinnerat Urban Cannibals, East Atlanta

*  August 07, All Day at Grant Central East, East Atlanta

*  August 8, All Day at Dakota Blue, Grant Park 

*  August 13, All Day at Tomatillos, East Atlanta

*  August 19, 4-9pm at The Shed at Glenwood

*  August 20, Dinner at Urban Cannibals, East Atlanta

*  August 28, All Day at The Porter, Little Five Points

o  East Lake Farmers Market

*  August 22, 5-10pm at Wahoo! Grill, Decatur

o  Morningside Farmers Market

*  August 1, Dinner at  Rosebud Restaurant, Morningside

*  August 19 , Dinner at Cakes & Ale Restaurant, Decatur

o  Peachtree Road Farmers Market

*  August 10, Dinner Specials Only at 5 Seasons Westside, Westside

*  August 14, 11am-10pm at Farm Burger Buckhead, Buckhead

*  August 18, 6:30am -2pm The Grand Hyatt, Buckhead (Tour the Peachtree Road Farmers Market with Chef Thomas Mckeown at 9:30 then head over for lunch!)

*  August 26, 5:30-11pm at  4th & Swift Restaurant, Old Fourth Ward

*  August 30, 11am- 10pm at Souper Jenny, Buckhead

o  TrulyLiving Well

*  August 03, 5-7pm, Feed Store, Atlanta

o  Tucker Farmers Market

*  August 13, Dinner at Enzo's Pizzeria, Tucker

*  August 16, All Day at Old Tucker Fountain, Tucker

*  August 21, All Day at Roly Poly, Tucker 

*  August 22, Dinner & Food only at Local 7, Tucker

“Now more than ever, our consumption must be community-based; not commodity-based.  A sustainable local food system is critical to the future of Georgia's health, environment, and economy- a fact imperative not only when shopping for groceries, but also when dining out. We applaud restaurants that support Georgia’s hard-working farmers each and every single day.” –Alice Rolls, Executive Director of Georgia Organics

“We pride ourselves on offering our customers locally-sourced food from Georgia farmers. Our dedication to local food is a win-win for every person who walks into a Farm Burger- they get to enjoy fresh produce that is in-season and we get to make a direct impact on the local economy.” –George Frangos, owner Farm Burger.

“As the state’s largest producer-only farmers market, we have a deep-seeded appreciation for restaurants that recognize the value of creating menus around local produce. Their commitment to fostering community by shopping local is a testament not only to their values, but is also a response to the growing awareness of their customers.” –Lauren Carey, Director of Peachtree Road Farmers Market.

Red Hot Summer

This week at PRFM…

Chef Demo with Ford Fry
of JCT. Kitchen and Bar 
10:00 a.m. on 7/21

Chef Demos are sponsored by
Whole Foods Market

Check out just how amazing we think Ford Fry is here. What’s new since then? Oh, not much…just his opening of Decatur’s new fave restaurant, No. 246. Oh, and another opening on the Westside—The Optimist, maybe you’ve heard of it? Also, a partnership with the fabulous Taria Camerino (Sugar-Coated Radical) and rumors of a new Buckhead spot in the works. Right now, whether you’re looking for Southern farmstead, seasonally-inspired Italian, or the freshest seafood ITP, Chef Fry’s got you covered. And, as you’ll see below, he’s gearing up for another killer Tomato Fest. Suffice it to say, you won’t want to miss this week’s demo, y’all.

Foodie news you can use…

Get ‘em while they’re hot! Tickets are on sale now for this Sunday's Fourth Annual Attack of the Killer Tomato Festival at JCT. Kitchen! For the drool-worthy details, check out their swanky website at www.jctkitchen.com/tomatofest. Tickets are $70 per person and benefit Georgia Organics. Buy ‘em here before they sell out!

We’re cheesy and we know it. Take a look at our recent shout-out on Atlanta Magazine’s blog to read all about the incredible cheeses now on offer at your Peachtree Road Farmers Market!

- Jennifer Maley

Savor the Season

This week at PRFM…

Chef Demo with Thomas McKeown
of Grand Hyatt Atlanta 
10:00 a.m. on 7/14

Chef Demos are sponsored by
Whole Foods Market

If you ever joined Chef Thomas McKeown on one of his farmers market tours at PRFM, you know just how passionate he is about local foods. You also know that he’s a pretty smart, fun, and talented guy. What can we say? He makes an impressive impression. You’ll want to stop by the demo tent and check out how this European born and trained chef creates delicious dishes out of the sustainable ingredients indigenous to the South. Chef McKeown highlights local and organic as the executive chef at Grand Hyatt Atlanta’s Cassis restaurant and oversees all of the hotel’s weddings, social gatherings, and corporate shindigs. He’s also a member of Hyatt’s Sustainable and Responsible eating team—yes, that is a thing, and yes, it is very cool. What else is cool, you might ask? Local goat cheese mousse, Georgia organic heirloom tomato jam, and crisp crostini with olive oil. See how it’s made and try a tasty sample this Saturday! P.S. Chef demo recipes can be found here, updated after each PRFM demo.

Canning with Martha!  
Tomatoes and Peaches

8:30 a.m. to 12:00 p.m.

New this year at PRFM, join us for a series of seasonal canning demos with expert Martha McMillin. Up this week, learn how to can tomatoes and peach preserves. Who says you can’t enjoy the season’s juicy, yummy produce later in the year? Well, nobody’s going to say it after this demo! Martha has received her certificate from the FDA’s Better Process Control School at UGA’s College of Agricultural and Environmental Sciences—so if you’ve been nervous about canning, stop by Martha’s tent and learn all the tips and tricks that will put you at ease and impress your friends!

- Jennifer Maley

All in the (Food) Family

Photo by Our Labor of Love

Chef Demo with Jeb Aldrich
of 4th & Swift – 10:00 a.m. On 7/7
Chef Demos are sponsored by
Whole Foods Market

Like father, like son?  If we're talking about two of our city's best chefs' talents for dishing up some mighty fine, market-driven food...then, yes. Not only is chef Jeb Aldrich the chef de cuisine at 4th & Swift, he's the son of its executive chef and owner Jay Swift. And though cooking might be in the blood, Jeb's also got sweat (we can't speak to the tears) in the game: classically trained at Johnson & Wales, stints at Rainwater (with chef Swift) as well as Canoe and the much-lauded Joël, and work in Austria and Italy. Three years ago, after honing his skills in these prestigious kitchens, he joined his dad at 4th & Swift to create seasonal menus from the highest quality ingredients. Stop by the demo tent this Saturday to enjoy chef Jeb's deliciously refreshing tomato melon gazpacho!

Also this week...
Attention, market shoppers: turn your greens into some green! Just buy seven different veggies at the market and not only will you have made good healthy choices, you'll also be entered to win a $20 gift card to PRFM! Stop by the info tent and show us your seven to enter.

- Jennifer Maley



 

Hot Dog!

Ok, let’s get real…It’s gonna be hot from here to the Fourth. So how about we think on some things that are both hot and enjoyable—hint: one of them fits in a bun and is a pretty delicious Fourth of July cookout item. Don’t forget to pick up your hot dogs and other grillin’ meats along with buns, veggies, fruits, and desserts that are sure to make your holiday get-together the coolest place on the block.  

Chef Demo with Jared Lee Pyles
of HD1 – 10:00 a.m. On 6/30
Chef Demos are sponsored by
Whole Foods Market
You won't want to miss this Saturday's demo with our own PRFM “Iron Chef” winner Jared Lee Pyles of Richard Blais' haute doggery HD1. Chef Pyles first earned his kitchen stripes at restaurants in Auburn, Alabama: in the front of the house, as a pizza maker, and at the state's only microbrewery. He then enrolled at Le Cordon Bleu in Atlanta, but before his classes even began, Pyles was noticed by chef Mike Isabella who asked him to apply for a position at Pano I. Karatassos' much-lauded Kyma. Pyles went on to work with chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill, where he learned the art of whole animal butchery and charcuterie. His culinary path then met up with that of “Top Chef” Richard Blais, first at Home and later at FLIP burger boutique. As a chef at FLIP, Pyles' inventive outlook landed him the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef there, Pyles continues to think outside the proverbial box when it comes to exciting diners with his thoughtful twists on favorite dishes. Stop by the demo tent and catch a little of that excitement, y'all.

Also this week...
Attention, market shoppers: turn your greens into some green! Just buy seven different veggies at the market and not only will you have made good healthy choices, you'll also be entered to win a $20 gift card to PRFM! Stop by the info tent and show us your seven to enter.

Ice Cream Social Winners 
The results are in from last week's
Slow Food Atlanta Ice Cream Social!
Best Overall: Jenni Etchison from Pricci - Zabaione Gelato with Strawberry Rhubarb Marmalade
Most Seasonal: Ron Eyester from Rosebud - Corn Pop Ice Cream
Most Unique: Pam Moxley from Miller Union - Fennel with Candied Orange and Peach Compote


- Jennifer Maley

Fennel: A Veggie with Flair

Whether you're leaving the market with bags full of your local favorites or picking up a CSA subscription, there's no mistaking when you've scored some fennel. With its pluming fronds and distinctive, anise scent fennel is a diva of the vegetable world - and rightly so! Popular in Italian and Mediterranean cuisine, fennel belongs to the Umbellifereae family alongside parsley, carrots, dill and coriander.

Fennel has a rich history reaching as far back as 500 BC and was a prominent vegetable since early Grecian times. In fact, called "marathon" by the Greeks, the Battle of Marathon between the Greeks and the Persians was so named because it was fought on a field of fennel! It was valued for its healing properties and even hung in homes throughout the Middle Ages to ward off bad spirits.

A powerhouse in the health department, fennel not only boasts a fair amount of vitamin C, fiber, folate and potassium, it also contains valuable phytonutrients and flavonoids, giving it strong antioxidant, anti-inflammatory, and anticancer effects. It has also been used historically to sooth the stomach, maintain healthy eyesight and treat high blood pressure.

When choosing your fennel, look for firm, white bulbs without signs of splitting and a pleasant, licorice-like smell. Fresh fennel can be stored in the refrigerator crisper for up to 5 days, but has the most flavor when consumed as fresh as possible. With exciting recipes like these, we're sure you'll have no problem doing that:

1.  Add thin raw slices of the bulb to your coleslaw, chicken salad or tuna salad

2.  Top deviled eggs and other apps with a bit of green frond

3.  Caramelize thin slices of the bulb and add it to any sandwich or salad

4.  Try this recipe for Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons from Chef EJ Hodgkinson of Woodfire Grill 

- Kimmy Coburn

Atlanta Magazine Names PRFM #1!

We're excited to post that Atlanta Magazine has named your Peachtree Road Farmers Market number one in the metro. Thanks to Deborah Geering for the shout-out and to you, our shoppers and vendors, for making the market shine!

To read the full article, click on the two images below:

- Jennifer Maley