The Weblog

The Online Market is open for ordering from 8 AM Wednesday till 8 PM on Thursday.
Spring time is upon us again. The planting of vegetables and flowers is in full spead as we work to provide an aboundance of fresh new products. Please feel free to make your selections from the great products available this week.

Remember the New Customer Referral Program
From March 20 through June 30

How it Works
1. Tell a friend about the CUMMING HARVEST farmers market.
2. Have them register at cumming.locallygrown.net. (the market managers will contact all new customers to ask who referred them)
3. After their third purchase (3 different weeks), your credit will be applied to your account.
Thank you for sharing your love of healthy food and for helping to support our local growers!

Stephen Daniels
770-905-9155



 
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Newsletter - February 20, 2013


This post expired on February 20, 2023.

RECIPES

Collard Green Slaw

Source: Vegetarian Times January 2009 (Entered by Wendy Sundgren)
Serves: 8 servings
Vegan!

Ingredients
8 oz. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup coconut oil
1 tsp. powdered mustard
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. ground black pepper

Step by Step Instructions

Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.

Whisk together vinegar, sugar, oil, mustard, celery seeds, salt, and black pepper in a small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover, and chill 4 hours or overnight.

Swiss Chard Gratan
Ingredients:
2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, more for the baking dish
1 cup low fat milk
2 tablespoons unbleached white flour
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs

Method:
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9×9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.

Market News

Good Morning!

If you’re wondering why the limited veggies this week, there are two reasons. First of all, this is the time of year when the winter crops have ending and we’re waiting on the spring crops to be ready for picking. This usually takes about 4 weeks, but it doesn’t mean that every farmer won’t have veggies, it just means you’ll have to be quicker on the draw when ordering. Don’t get discouraged and look forward to what’s to come.

The other reason we’re low on veggies this particular week is the Georgia Organics Conference. This is a yearly conference for farmers, customers, market managers, businesses, teachers, students or anyone interested in growing sustainably in Georgia. Quite a few of our farmers are participating in this on Friday and Saturday, therefore cannot participate in the market.

TIP: If you want to see what’s on sale each week, you can either look in the “WEEKLY SPECIALS” category or type “sale” into the search box.

GREEN PASTURE
I am placing an order for cod liver oil and coconut oil on Friday, Feb 22. If you are interested in ordering please send me an email of what you’d like to thecummingharvest@live.com.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!