Farmers Markets, Strawberries, and Goat Cheese

Oh, how our garden grows! If any picture is worth 1,000 words, how many thousands is this harvesting shot worth?  Here is the crew harvesting green garlic for the CSA share this week.

Don’t forget to braise, or sautee, your cooking greens with the green garlic, which is young garlic before it begins to bulb.  It is also more sweet than the cured garlic.

Starting Thursday, May 5, you can find us alongside other local food producers at the East Atlanta Village Farmers Market ( – 561 Flat Shoals Avenue, 30316.  Festivities including a seeding workshop and face painting abound for the Cinco de Mayo opening day – check it out!  In case you miss the opening, we will be there Thursdays through November, 4-8PM.

At the farmers market, you may find some of the other farms with whom we share special relationships, like Decimal Place Farm.  EAV Farmers’ Market also has a brilliant diversity of food producers, from farms to value-added folks to homesteaders.

Developing relationships with producers and co-producers  has always been a core value of our farming experience.  We believe that when farms market together, they can share resources, knowledge, and strategy to ensure none of the delicious food they grow will go to waste.

Last week, we saw the fruit of one of these relationships in the form of strawberries from Ryan Archer who farms in Fairmount at Pinelog Family Farms (, or Farms/111225845618690 ).

Sweet Rice Pudding with Strawberries

[Photo: Jodi Nina R.]

This week we receive goat cheese chevre from our good friend, Mary Rigdon, at Decimal Place Farm ( .  This delicious cream cheese will knock you out of your socks.  It also has the characteristic of not being overly “goaty,” or pungent.  Here is a recipe that includes a tasty item in this week’s share with one to come.

Beets and Goat Cheese

[Photo: Gabrielle Arnold]

Bon Apetit and Good Eating this week!


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