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 vegatabels 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 - May 1, 2013


RECIPES

RAW Carrot Cake Balls (Dipped in RAW chocolate)
Grain Free/Gluten Free/Dairy Free/Vegan/RAW

Ingredients:
Note: This recipe does not contain exact measurements as veggies and fruits come in all sizes. Use the measurements below as a guide. You just want a ball that holds together. Feel free to experiment with different flavors! I rarely measure this recipe out and that’s half the fun!

Makes approx. 10-12 cake balls depending on your ingredients and size of the cake ball

1 Large carrot, peeled
1 large tart apple, cored

1/8 cup or a handful of currants (or chopped raisins)
1/2 cup dried shredded coconut (use more or less as needed to thicken the mix)
1/4 tsp ground cinnamon
1/8 tsp or a pinch of nutmeg, more if you like it!

*1-2 Tbls RAW honey (maple syrup or palm nectar)
*2 Tbls RAW nut butter (almond, pecan, walnut, cashew)

Optional: Raw cacao nibs for decoration

*Note: Depending on your pulp, you may need to use more or less honey/nut butter or more coconut to get the desired texture. Remember go by feel.

Dipping chocolate

1/4 cup coconut oil
2 Tbls raw honey
1/2 tsp vanilla
7 Tbls of raw cacao (add another half Tbls for making a drizzle)

OR

1 cup Enjoy Life Chocolate chips melted plus 1/2 teaspoon ghee or palm shortening melted in to help it set faster and keep the chocolate from getting super hard in the freezer.

Directions:
Grate the carrots and the apple, by hand or w/a food processor. Then press out as much juice as possible by using a fine sieve, strainer. Alternately, you can use a nut milk bag or cheese cloth to squeeze out the juice. Originally, I used my juicer for this recipe and they turned out pretty great. However, I have found that there is MUCH more flavor to the cake ball when I make the pulp by hand.

Add the rest of the ingredients, except the cacao nibs or toppings to the carrot/apple pulp. Mix well.

Roll the dough into balls (about 1 Tbls worth of dough)

Chill the cake balls in the freezer for about 30 min.

While the cake balls are chilling prepare the chocolate…

Start with room temperature unrefined coconut oil (it’s liquid point is around 76 degrees). In a small bowl, combine the liquefied coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, with no lumps. I like to let the chocolate rest for about 15 min or so to let the cacao absorb well into the oil.

Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Let some of the chocolate drip off than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. If you don’t take the time to let some of the chocolate drip off you may not have enough chocolate to finish all the cake balls. They still taste great with a thick coating, but you will have to make extra chocolate sauce. It takes some practice to make your chocolate go far. If practice isn’t your thing just make extra chocolate sauce.

Tip: it’s common for the chocolate to crack slightly as it hardens. This can be reduced if you leave some space at the bottom of the cake ball without chocolate. That is often where the crack starts. However, if a crack does happen, it is VERY easy to cover it up when you drizzle the chocolate over it later. So don’t stress out about that. Can’t have chocolate? Don’t worry. Just roll the cakes balls in shredded dried coconut or crushed nuts before chilling them.

Decorating:
For the chocolate drizzle, make the same chocolate recipe as above, but add 1/2-1 Tbls more of raw cacao. This will make it a bit thicker. Using a spoon or a ‘candy making’ squeeze bottle (get it at any craft store) drizzle the chocolate in thin lines over the cake ball.

Cake balls should be kept chilled in the freezer for best results. Take them out about 5 min before serving. They should be fine for about 15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt.

I have also kept these in the fridge, producing a much softer cake ball. They taste great this way, the only downside is they DO melt in your hand as well as in your mouth.

Market News

THIS WEEK
Come by to visit with Dena of Good Shepherd Herbals, she’ll be at the market as our Farmer of the Day! If you’re curious about how herbs and essential oils are healing, this will be the day to visit.

Storage Containers: Last week I sent a request for recyclables, I need to clarify that we’re looking for containers from items you’ve purchased from the Cumming Harvest vendors. Egg Cartons, Glass jars from B&B Honey and Ancient Awakenings, paper bags from My Daily Bread and Ancient Awakenings and the small green berry containers from Cane Creek, Weedy Soil and Hog Mountain and the clear plastic containers from the bakers. I appreciate everyone that brought in items last week even if they weren’t exactly what we were looking for. Recycling is always a good thing!

GREENS: We’re starting to see more greens listed online; lettuce, chard, spinach, arugula, etc. You should always expect to wash your greens before using them. The farmers do a “field wash”, which is quickly swishing them in clean water once or twice to get off most of the dirt, but it is suggested to wash again. Just separate the leaves in a collendar and spray with water in the kitchen sink or fill a bowl with water to swish individual leaves to get the final dirt off. You don’t HAVE to wash, because there isn’t any chemicals, but there may still be a little dirt left after the field wash.

FISH: We’re coming to the end of the Alaskan Salmon, we ran out of Halibut last week. Doug will be moving back to Alaska in the next few weeks and fishing until August when he’ll come back with the fresh catch!

Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

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

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!