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Newsletter - March 27, 2013


RECIPES

Maple Salmon

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 4

Ingredients:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound Doug’s Alaska Salmon

Directions:
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Market News

For this Saturday ONLY, PLEASE ARRIVE FOR PICK UP BEFORE 11:30am We’ll be closing a little early to go set up for the CCC Easter Eggstravaganza and Health Fair (flyer below). Come down to the event and see Ancient Awakenings, B & B Enterprises, Farm Fresh Foods, My Daily Bread, and Simply Southard.

Did you enjoy Yonah Coffee last Saturday, what a display and great products! I’ll miss the eroma of freshly brewed coffee at the market and I was so busy working I forgot to get a coffee/hazelnut scented candle, those were the best! Look for Yonah Coffee online the week of April 15th, can’t wait.

This week we’re excited to welcome Joyful Noise Acres back to the market selling chicken. She has whole birds, half and leg quarters available, all are frozen at pick up. This is the last of the chicken from their fall harvest. We stocked the freezer for our customers, so they didn’t have to stock theirs. We will have fresh chicken again starting the end of May.

Good Shepherd Herbals is now listed online. I’ve heard from 3 people that the trauma balm is amazing. Watch for the announcement on when she’ll be our Farmer of the Day. I know she’ll have some great herbal information for us.

Green Pasture – A group order for cod liver oil and/or coconut oil has started and I will be placing the order on Saturday, March 30th. The shipping usually takes about 9 days but I’m not sure what will happen with the holiday. If you want to place an order, please email me asap.

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

EVENTS


March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

Green Pasture Coconut Oil and Cod Liver Oil Order


This is the last week to get in on the group order for Green Pasture, Cod Liver Oil and/or Coconut Oil. If you would like to see a price list and/or place your order, please email me at thecummingharvest@live.com.

Thank you,
Suzanne Geddes
Market Manager
The Cumming Harvest

BACON UPDATE


The bacon is smoked and ready but not sliced and packed. We will not be able to deliver it until next Saturday, March 30th.

Thanks,

Greg Hutchins
770-377-5380

Taking Green Pasture orders for cod liver oil and coconut oil, you can email me or sign up at the pick up tomorrow. I’ll place the order on Saturday, March 30th.

Thanks,
Suzanne Geddes
404-702-2601
thecummingharvest@live.com

Newsletter - March 20, 2013


RECIPES

Bacon-Curing

This is a recipe from one of the workshops I attended on Saturday at the North Georgia Chapter Weston A Price Conference. I’ve tried to cure a pork belly once but had to throw it out because I used way too much salt. This presenter cured bacon two ways, one with smoked salt and the other with added maple syrup. Both were really good so to make sure you don’t listen to me, go by what she says here and hopefully yours will turn out better.

If you buy a half or whole hog from a pasture-based farmer, you’re going to get anywhere from 4 to 10 pounds of pork belly. Why not do something with it? My first pork belly sat in my freezer for 6 months, because I was afraid to touch it. I was worried about bacteria during the curing process and the fact that I didn’t own a smoker.

But curing bacon doesn’t have to be complicated.

Then, there’s the recent Wise Traditions article on nitrates/nitrites. My takeaway was that we’re not sure of the actual quantities of nitrites and nitrates in the celery salt that is used for “no-nitrate bacon.” In light of that, common grocery store bacon could be a better option. But making your own bacon from a pastured animal, and curing it with sea salt is the best way to know exactly what is in your food.

How does the cure work?
The salt preserves the meat, gives it flavor, and draws out meat juices to make the meat drier and more shelf-stable. It is then stored in the refrigerator and used as needed over the course of several months. But my family usually goes through a full pound of pork belly in one breakfast. We are shameless, pastured bacon fanatics.

Basic Recipe
1 pound pork belly
1 Tbsp fine sea salt per pound of meat
Note: Using smoked sea salt will give it the “bacon-y” flavor that most of us are used to.
1 tsp pepper
1 Tbsp maple syrup

Make a paste of salt, pepper, and maple syrup. Place the belly in a freezer ziplock bag and coat it with the paste. Let it sit for five days in the refrigerator, turning over each day to make sure the cure is distributed evenly. You can let it go longer, but it will get saltier.

After 5 days, remove it from the bag and slice the cold belly (an electric knife works really well).
Lastly, slice the rind off. Keeping the rind on during slicing helps the belly stay together. If the belly starts to slide around while you’re slicing it, put it back in the fridge for a few minutes to firm it up again.

I like to bake my bacon in a Pyrex dish in the oven- 375? for 23 minutes. Some people like it on a
lower temperature- 325? for 35 minutes.

Market News

Good Morning!
This past weekend I attended a Weston Price conference and workshops at Rancho Alegre. David Wetzel told us about how he arrived at the decision to produce fermented cod liver oil the traditional way. He has a new product that blends cod liver oil, coconut oil and butter oil all in one. It’s the consistency of the gel, I tried the cinnamon and carob banana, both were easy to take at least for me. I also learned about curing bacon, making sourdough and preparing organ meats. I have some handouts I can pass on to you if you’re interested, just let me know.

Do you have a kindle? About once a week someone tells me about a free kindle e-book about health, recipes and food. If you would like to know about these deals, watch The Cumming Harvest on Facebook, they are usually only good for the day.

WELCOME
Yonah Mountain Coffee will be our Farmer of the Day this Saturday. Come ready for a sample of freshly brewed coffee. If you missed their story last week, check it out here.

Welcome Good Shepherd Herbals to the market! Look for their products soon. Father’s Bounty Homestead is the home of Good Shepherd Herbals. Herbal salves, goat’s milk soaps and medicinal tea blends are made with care on their family farm. They also offer a line of livestock herbals for worming and dietary supplementation which can be viewed when you visit their website at www.goodshepherdherbals.com.

GREEN PASTURE
I will place another order for Cod Liver Oil and Coconut oil on March 31. Send me an email, thecummingharvest@live.com, or sign up at Saturday pick up.

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

EVENTS


March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

March 13, 2013


RECIPES

ASSERTIVE GREENS WITH ONIONS OR SHALLOTS AND CREAM

A bit of background — all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The “tender greens” (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The “assertive greens” (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.

This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.

Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook’s Illustrated magazine
Serves: serves 4 (about 2 cups of cooked greens)
Vegetarian!

Ingredients

2 pounds kale, collards, mustard or turnip greens, washed and coarsely chopped
1 1/2 tsp. salt
2 T. unsalted butter
2 medium walking onions (white portion only) or shallots, chopped fine
1/4 cup heavy cream
1/2 tsp. sugar
1/2 tsp. minced fresh thyme leaves
1/8 tsp. ground nutmeg
salt and pepper to taste

Step by Step Instructions

1. The essential blanching step: Bring 2 quarts of water to a boil in a deep pot, add the salt and greens, and stir until wilted. Cover and cook until the greens are just tender (about 7 minutes). Drain in a colander. Rinse the pot with cold water, refill it with cold water, and pour in the greens to stop the cooking. Gather a handful of greens, lift out of the water, and squeeze dry. Repeat with the rest. Roughly cut each bunch of greens, and proceed with the rest of the recipe.
2. Melt the butter in a large sauté pan over medium heat. When the foaming subsides, add the onions or shallots and cook, stirring frequently, for 3 to 4 minutes. Then add the squeezed, cut greens and stir to coat them with the butter.
3. Stir in the cream, sugar, thyme, and nutmeg. Cover and cook until the greens are heated through (about 2 minutes). If any excess liquid remains, remove the lid and continue to simmer until the cream has thickened slightly (about 1 minute longer).
4. Season with salt and pepper to taste, and serve immediately.

Market News

Good Morning!
Coming Soon…Yonah Mountain Coffee.
March 23rd Yonah Mountain Coffee will be visiting the market to show their products and brew a fresh batch of coffee just for you! Yonah Mountain Coffee has an interesting story that you can read about on their website HERE.

GREEN PASTURE
I will place another order for Cod Liver Oil and Coconut oil on April 1st. Send me an email, thecummingharvest@live.com, or sign up at Saturday pick up.

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

EVENTS


March 16 – Weston Price Conference at Rancho Alegre Farm. Info and Register Here

March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

Newsletter - March 6, 2013


RECIPES

Spicy Kale Soup
Delicious on a rainy winter day!

Source: Adapted from Vegan Fire and Spice (Entered by Wendy Sundgren)
Serves: Serves 4
Vegan!

Ingredients
2 tsp. olive oil
1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, finely minced
2 Yukon Gold potatoes, diced
5 cups vegetable broth
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. hot red pepper flakes, or to taste
1 bay leaf
5 cups chopped fresh kale
2 cups cooked white beans
Splash of sherry

Heat the oil in a large pot over medium heat. Add the onion and carrot. Cover, and cook until softened, about 7 minutes. Add the garlic, potatoes, broth, salt, oregano, red pepper flakes, and bay leaf. Simmer for 20 minutes. Stir in the kale and cook until tender, about 15 to 20 minutes longer. Add the beans and a healthy splash of sherry and simmer just until heated through. Taste to adjust seasonings. Remove the bay leaf before serving.

Market News

Good Morning!

We have a new vendor this week. Welcome From Mimi’s Mountain Home to The Cumming Harvest.
Here is their description…"Everything we sell as homemade is truly homemade, right here on the north side of Atlanta! Our products are NOT purchased from a factory and repackaged to be “homemade”. All of our recipes are passed down from my grandmother, “Mimi” (and her mother too!). Some are quick to make, and some take days to make, but Mimi always said that patience makes perfect!

All of our products are 100% Natural, No man made Colors or Scents! We use natural coloring and essential oils!

If you have any questions/comments/concerns or just want to talk, let us know at imtellingmimi@fmmhome.com

I’ve also added a Amestoy Farm as a new grower. He’s just starting out but once he’s ready he’ll be growing many different varieties of vegetables, some herbs, berries, fruits and also have a limited amount of pastured eggs. Some of the techniques he practices are cover cropping, crop rotation, composting. I grow without using any synthetic herbicides or pesticides. Amestoy Farm is also Certified Naturally Grown.

Is there any items you’d like to see added to the market? Or if you know of another vendor at another market that you would like to see sell at The Cumming Harvest, I can see if they’d make a good fit with our market. Let me know.

GREEN PASTURE
The Cod Liver Oil and Coconut oil is in and I will have it at the market on Saturday. If you placed an order, please come by the market to pick up your order this Saturday. Send me an email if you have questions, 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

EVENTS


March 16 – Weston Price Conference at Rancho Alegre Farm. Info and Register Here

March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

Weblog Entry


Market News

Our FEATURED FARMER OF THE MONTH is
Farmer Greg Hutchins of Heritage Farm in Bowdon, Ga.
www.heritage-farm.net

How long have you been farming? When and why did you create Heritage Farm?
I grew up in a farming and gardening family so I started my first garden as soon as I moved away from home at 18. We (Lainya and I) have gardened our entire marriage and we added the livestock little by little over the years. We founded Heritage Farm when we moved to Carroll County in 2006 and originally just planned it as a family farm and a new heritage for our children. We wanted to be set apart from all the worldly influence that is killing our country. We officially opened as a farm business in 2009 when I lost my job in the construction meltdown.

Why did you decide to grow food sustainably?
This may be a little sensitive but honestly we started seeing a huge amount of “early” development in a lot of the children in our society (home school groups, church etc..) particularly the girls. Lainya was very instrumental in doing the research on all the hormones and other junk and we gradually just started moving away from all of it. I was very much a traditional type gardener using commercial 10-10-10 and as much sevin dust as we could buy but once we realized how really really bad all that stuff was for you we felt we owed it to ourselves and our children to try something different. We did and it works!

What kind of animals do you have on the farm?
As of this morning we have cows, pigs, ducks, chickens, lambs, goats, rabbits, horse, donkey, dogs and a cat. We will be adding some turkeys as soon as the poults are ready in April.

What type of animal do you enjoy raising the most?
The pigs have been the most fun so far. We like them all but pigs, once you get to know them, are a blast. Its like having 4 and 5 hundred pound lap dogs!

Tell us about the land/property you have?
We are on approximately 35 acres of pasture and hardwood mixed. We use a rotational paddock and woodlot system to manage our grass, fertilize and restore the woodlots. We have about 1 – 2 acres dedicated to homestead and garden with the rest for the animals.

What do you find to be the most challenging job/task on the farm?
Aside from the financial challenges that every small farmer faces the other one is just keeping the schedule balanced so we can tend to all the tasks at hand. Time managment is very important on the farm and somedays there just isnt enough time to get it all managed!!

What do you enjoy the most? Why?
For me it is the 24/7 relationship with my wife and kids. Since we school at home and farm together it gives us a unique relationship that I find very enjoyable. We most assuredly have challenges but I can not think of a more rewarding way to spend my days. Plus we are not so hinered and influenced by the world that we lose sight on the important things like our faith, family values and God’s creation.

Do you have any help on your farm? Who helps you?
I usually hire some apprentice type labor during spring and peak summer but it is mostly me, Lainya and the kids (Jacob, Grace, Jordan and Mary)

Do you have a favorite recipe? What is it?
My gosh that’s a hard one….Lainya has developed so many farm fresh dishes and I can burn a piece of pork pretty much as good as the next guy but I guess my favorite would be whatever is next on the menu! What we really do enjoy is just eating whatever is fresh, local and in season as much as possible. When you eat like that its all good!

Do you have any short term or long term goals for your farm?
Short term is to get more infrastructure done so we can better manage our time. We also want to add a small goat or cow dairy to our operations. Long term I would like to add a few more acres, get debt free and position ourselves to let the next generation take over.

What is your favorite food to grow?
Tomatoes, Corn (non GMO of course) and anything pork are very high on all our lists.

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!

NEW VENDOR


Welcome Toula Argentis of 2B Whole, www.2bwhole.net, to the market this week.

All items are gluten free/dairy free and allergen free. Specializing in breads, desserts, pies and cookies.

Newsletter - February 20, 2013


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!

Cod Liver Oil / Coconut Oil


This month’s GREEN PASTURE order

I will be placing an order for Cod Liver Oil and Coconut oil on February 22. You can email your order to me at thecummingharvest@live.com.

Payment is due on delivery.

You can research Green Pasture at www.greenpasture.org

I need at least 12 orders to get the group discount.

Thank you!
Suzanne Geddes
Market Manager