Archive | Summer 2013

FARM TO PANTRY: Capturing the Seasons in a Jar

BY LYN DEARDORFF PHOTOS BY LYN DEARDORFF & JENNA MOBLEY Nothing says summer like fresh tomatoes! When ripe, juicy tomatoes start to appear in farmers markets, I know warm weather is here to stay. We plan picnics, dine alfresco and take road trips to the north Georgia mountains with food baskets in hand. Our menus […]

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Wild Plates

Fresh, Local, Organic and Free—What’s Not to Like About Foraged Food? Bottom to top: lambs quarters, sorrel, chickweed & dandelion greens STORY AND PHOTOS BY DANA NAHAI It’s the smell of the hot—hot asphalt, hot roofs, hot Atlanta—that drives us out of the house. We navigate the worn sidewalks, investigating our city with curiosity and […]

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GRIST FOR THE MILL SUMMER 2013

When I was a child I remember summer days seeming to last forever without the structure of the school day to mark the time. During the longer, hotter daylight hours, I cherished the time with my siblings and friends playing childhood games, swimming in the backyard pool and exploring the nearby woods. Now, as an […]

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FARMERS MARKET DIRECTORY SUMMER 2013

CARROLL COUNTY Cotton Mill Farmers Market Saturday, 8am–noon, April–September 401 Rome St., Carrollton cottonmillfarmersmarket.org CHEROKEE COUNTY Canton Farmers Market Saturday, 8am–noon, May–September Cannon Park, Canton • 770-704-1548 Cherokee Fresh Market Saturday, 9am–noon, Memorial Day–Labor Day Cagle’s Dairy Farm 678-491-5843 Waleska Farmers Market at Reinhardt University Thursday, 4:15–7:30pm, May–October Hwy. 108 and 140, Waleska 770-720-5988 Woodstock […]

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EGGPLANT GRATIN WITH SAFFRON CUSTARD

By Chef Linton Hopkins 2 pounds Globe or Japanese eggplant 2 tablespoons olive oil ⅔ cup diced onion 1 teaspoon minced garlic 1 teaspoon thyme 1 teaspoon savory or oregano 2½ pounds peeled, seeded, chopped tomato 2 eggs 1 cup ricotta cheese ¾ cup cream 2 milliliters or ½ teaspoon saffron threads 4 ounces Parmesan […]

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CHUNKY PEACH POPSICLES

Makes 12 Make sure to reserve a portion of the peaches as you purée the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1–2 teaspoons finely chopped fresh cilantro, basil or lemon verbena. 1¼ pounds ripe peaches, (3–4 medium), halved and pitted Juice […]

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LIGHTENED UP POTATO SALAD

Serves 8 7 russet potatoes (about 3 pounds) ½ cup white wine vinegar ¾ cup reduced-fat mayonnaise ¼ cup 2% Greek yogurt 5 large hard-boiled eggs, peeled 1 small onion, preferably Vidalia, finely chopped 4 stalks celery, finely chopped ¼ cup sweet or dill pickle relish Coarse salt and freshly ground black pepper Peel potatoes […]

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PICKLED VEGETABLES

Serves 8 to 10 1 cucumber 1 red onion, halved and thinly sliced 8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra 6 cups distilled white vinegar 2 cups sugar ¾ cup kosher salt 1 large garlic clove, cut into slivers 1 teaspoon mustard seeds 1 teaspoon […]

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