Get healthy with us!

PRFM Wins 3rd Place in USA Today Contest!
The final votes are in and PRFM was named #3 in the nation by USA Today in their 10 Best Farmers Markets Contest! Thanks to all for your votes and your continued commitment to local, sustainable agriculture!

This week at PRFM...

Chef Demo - 8/29 at 10:00 a.m.
Christopher Grossman | Atlas
As Chef de Cuisine at the St. Regis Hotel's Atlas, Christopher Grossman brings years of experience working with top-rated chefs, most recently at Thomas Keller's highly acclaimed restaurant The French Laundry in Napa Valley. Grossman has also trained under Gerry Klaskala at his award-winning Aria restaurant and previously worked at the James Beard-nominated Common Grill in Michigan. At Atlas, he celebrates the very best in seasonal American cuisine combined with European influences. Along with consulting chef Gerry Klaskala, Grossman has crafted a daily-changing menu driven by partnerships with more than a dozen local farms. Don't miss this Saturday's demo with Chef Grossman featuring summer melons and sunflower sprouts!

Mercer University Health Screening
Students from the Mercer University Pharmacy Program will be conducting blood pressure screenings and providing health information under the supervision of a licensed pharmacist. No appointment needed, just drop by the Mercer University community tent - ongoing all morning.

Summer living

This week at PRFM...
We're rain or shine (see us inside Child Hall if there's rain!)

Chef Demo
with Graham House | 4th & Swift
10:00 a.m. on 6/27
Chef Demos are sponsored by
Piedmont Hospital
Wanderlust doesn't begin to describe chef Graham House's culinary journey. He started out in Asheville and Atlanta, then decided to give Italy a try, working at a 140-year old kitchen in a small town outside of Lake Como. After a year, he headed back to the states and served as the opening sous chef under chefs Jay Swift and Chris Hall at 4th & Swift, where he continued to develop his love for local and seasonal. Next he took that passion across the country to work with California veg, cooking at renowned restaurants in Napa and San Francisco with a focus on using not just the whole animal, but also the whole vegetable. Lucky for us, his travels have brought him back to Atlanta and 4th & Swift, where he's been putting his spin on the menu since May. Join him under the demo tent this Saturday for a fresh look at what to do with your summer market haul!

Tips from Piedmont Better Living...
Here, from our partners at Piedmont Hospital, is a quick article on just how great raw veggies are for you. Bonus: they taste wonderful, too (especially PRFM's farm-fresh heirloom varieties).

Of note...
Peachtree Road Farmers Market is CLOSED on JULY 4th due to the Peachtree Road Race. Good luck to everyone participating!


- Jennifer Maley

New restaurant, new school year, new tricks

This week at PRFM...

Chef Demo with Todd Richards of The Pig & The Pearl and The Shed at Glenwood. For more on chef Todd, take a look at this. And be sure to visit the demo tent at 10:00 a.m. this Saturday to ask him all about his newest venture, The Pig & The Pearl, opening soon in Atlantic Station!

Also this week, bring the family by for a back-to-school Whole Foods Kids Activity. Stephanie Watson, Healthy Eating Specialist at Whole Foods Market Buckhead, will show your kids how to make both an open-faced breakfast sandwich and veggie skewers—perfect for healthy, quick, and easy breakfast, lunch, or snack options! Plus, all of the ingredients will be on hand from our PRFM vendors (think NaturAlmond and fruits and veggies from your farmers!).


- Jennifer Maley

This Saturday: Drink Good. Do Good.

One Juicy Market

Chef Demo with Brent Banda
of La Tavola – 10:00 a.m. on 6/29
Chef Demos are sponsored by
COUNTRY Financial
There’s no time like tomato season to welcome a chef with Italian skills—like La Tavola’s Brent Banda, maybe. Before joining the Fifth Group Restaurants team in 2004, Banda honed his skills at some of NYC’s best joints (Maialino, Esca, and Hearth). We’re glad his talents are back home in Atlanta, where he can share his fresh, seasonal dishes (and a few tips and tricks, too)—be sure to ask him about La Tavola’s annual Tomatofeast, and find out why the red fruit is nicknamed the “apple of love.”

CrossFit Market Challenge
Join us this Saturday for a jumpstart to your workout—15 minutes of pure CrossFit, exercise that’s sure to get you bikini-ready. Just $5 gets you the feel-good energy of a kick-butt morning routine plus the feel-good energy of doing, well, good—all the proceeds benefit Wholesome Wave, the folks who double SNAP benefits (food stamps) at local farmers markets. Also, giant tire flipping.


- Jennifer Maley

Make a Splash

This week at PRFM…

Demo with Kevin Ryan
of Local Three
10:00 a.m. on 6/1
Chef Demos are sponsored by
COUNTRY Financial
By now, you must know how we feel about Local Three. If you’ll pardon the pun, that goes double for the bar program there. Mixologist Kevin Ryan is so good that folks trust him to come up with a drink based on what they like or how they’re feeling. But that’s not to say that the carefully crafted beverage menu isn’t also worth considering—it features more than 40 bourbons, 100 beers, and 100 wines, plus a cocktail list that frequently changes based on the season’s freshest ingredients. Don’t be shy—drop by the demo tent this Saturday to gather a few drink tips from Local Three’s “Beverage Dude,” aka "Medicine Man." We’re pretty sure he’s got a refreshing cure for whatever ails you.

Skin Cancer Screenings
8:30 a.m. to 12:00 p.m.
This Saturday, Piedmont Hospital’s Dr. Gantz will be on hand providing skin cancer checks—free of charge. Take care of you!

Tickets on sale this Saturday for
Slow Food Atl’s Ice Cream Social
June 8th from 12:30–2:00 p.m.
in the garden of St. Philip’s
Proceeds benefit the Atlanta Chapter of Slow Food International and the Peachtree Road Farmers Market.
Buy your tickets now to taste the best frozen treats from Atlanta’s renowned local chefs and ambitious amateurs participating in the Seventh Annual Slow Food Ice Cream Social fundraiser! The event features 30 delicious homemade ice cream and sorbet flavors made from fresh ingredients, and it’s a sell-out every year. Tickets, which include a taste of each flavor and a ballot to vote on your faves, are $15 for adults, $5 for children ages five to 10, and free for children under five. Tickets can be purchased online here or at the Peachtree Road Farmers Market this Saturday, June 1.

Also on sale now
Reserve your plate at
SUNDAY SUPPER
On June 23, join the city’s hottest chefs (Kevin Gillespie, Aaron Russell, Dan Latham, Thomas McKeown, Jenn Robbins, EJ Hodgkinson) and mixologists (Arianne Fielder and Brian Stanger) for a great meal, live music, and special auction. 100% of the evening’s proceeds will support PRFM’s Wholesome Wave Program that doubles food stamp and EBT benefits. Tickets are $100 and are available at Peachtree Road Farmers Market.


- Jennifer Maley

Fire in Our Bellies

Kevin Gillespie – 11/3

Chef Demo & Cookbook Signing

9:00 to 12:00 – books for sale

10:00 a.m. – demo, then signing
Chef Demos are sponsored by
Whole Foods Market

For our comprehensive food-celebrity-crush-love-letter to Chef Kevin Gillespie, check here and here. To catch up with the man himself and learn more about his recently released cookbook, Fire in My Belly, and upcoming Glenwood Park restaurant, Gunshow (spring 2013), check PRFM this Saturday. When he’s not busy repping Southern food to the extreme and accepting praise from critics and fans alike, he’s planning another cookbook. We’re starting to think that fire in his belly comes with extra hours in the day, but we’re ok with it—more Kevin Gillespie hours = more tasty Southern love = balance restored to the universe just in time for the holidays.

Also this Saturday…

Free Health Screenings by

Mercer University College of Pharmacy & Health Sciences

Also just in time for the holidays? For real: blood pressure, cholesterol, and BMI screenings, plus education on cardiovascular disease, stroke, and high cholesterol. Get your veggies & your check-up at the same time. It’s not even Thanksgiving and you’re multitasking like a pro. Boom.

- Jennifer Maley

Hunger Action Day

This week at PRFM…

Join us for Hunger Action Day and learn about how we can work together to take action against hunger in our community. The Atlanta Community Food Bank, Second Helpings, and Wholesome Wave GA will all be on site to share, educate, and help you get involved. A few examples of PRFM taking action against hunger: through Second Helpings, market vendors have donated over 7,000 lbs of food to in-need residents; and through Wholesome Wave GA, our market accepts and doubles SNAP (Supplemental Nutrition Assistance Program/food stamp) benefits so that $1=$2 to make healthy local food more accessible to all. You won’t want to miss a Saturday morning full of great info as well as live music from Alex Gordon, and a chef demo and cookbook sale/signing with Hugh Acheson!

Chef Demo and Cookbook-signing

with Hugh Acheson

10:00 a.m. on 9/8

Chef Demos are sponsored by

Whole Foods Market

We just can’t say enough about how awesome our local celeb chef Hugh Acheson is. But we sure did try in our post last year, so check out our love letter to Hugh here. Since last year’s demo, he’s racked up a few more accolades: in 2012, he’s received the James Beard Award for Best Chef Southeast, the Mentor Chef award from StarChefs.com, and the James Beard Award for Best Cookbook in the field of American Cooking for his first cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen. So, take a turn into the demo tent this Saturday for a little learning, tasting, and cookbook-signing fun. The brow never disappoints, y’all.    

- Jennifer Maley

Healthy Snacks Are Go

This week at PRFM…

Join us for live music from Alex Gordon Hi-Fi; a Whole Foods Buckhead back to school tent with kids’ activities and healthy lunch-box ideas; and new Waste Wagon bins!  

Plus, you won’t want to miss one of our fave chefs to demo…

David Sweeney of The Bakery at Cakes & Ale

10:00 a.m. on 8/11
Chef Demos are sponsored by
Whole Foods Market

If you love vegetables, you’ll love Chef David Sweeney. If you hate vegetables, you’ll love Chef David Sweeney. He’s just that good. Atlantans came to know and (with just repetition) love Chef Sweeney when he brought us Dynamic Dish, the much-missed restaurant that gave diners fresh, seasonal, clean (and not least of all, yummy) foods that benefited their mental, physical, and spiritual health. His ideology of balance, health, and community informed Chef Sweeney’s beautiful food at Dynamic Dish for three years; and it’s an ideology that fits his newest role perfectly as Chef of The Bakery at Cakes & Ale. From his time as a vegetarian and biodynamic caterer in Munich, Germany (where he grew up in an Army family), to his matchless creations at Dynamic Dish, to his inspired grain bowls at The Bakery, Chef David Sweeney has the utmost care for ingredients and their impact on the plate and on your palette. You won’t want to miss his demo this Saturday as he talks about the importance of using local honey and prepares a vegetarian, gluten-free dish—a dish that is sure to inspire and delight, much like its chef.

Foodie news you can (still) use…

Dine Around to Support PRFM

Join PRFM and eight other farmers markets as we celebrate Farmers Market Month this August. When you dine with our partner restaurants on the dates and times below, 5% of sales will benefit PRFM. A great way to eat well and do well, we’d say!

August 10: 5 Seasons Restaurant & Brewery, Westside (dinner specials only)

August 14: Farm Burger, Buckhead (11 a.m. to 10 p.m.)

August 18: The Grand Hyatt, Buckhead (6:30 a.m. to 2 p.m. *Tour the Peachtree Road Farmers Market with Chef Thomas Mckeown at 9:30 then head over for lunch!)

August 26: 4th & Swift, Old Fourth Ward (5:30 to 11 p.m.)

August 30: Souper Jenny, Buckhead (11 a.m. to 10 p.m.)

- Jennifer Maley

Savor the Season

This week at PRFM…

Chef Demo with Thomas McKeown
of Grand Hyatt Atlanta 
10:00 a.m. on 7/14

Chef Demos are sponsored by
Whole Foods Market

If you ever joined Chef Thomas McKeown on one of his farmers market tours at PRFM, you know just how passionate he is about local foods. You also know that he’s a pretty smart, fun, and talented guy. What can we say? He makes an impressive impression. You’ll want to stop by the demo tent and check out how this European born and trained chef creates delicious dishes out of the sustainable ingredients indigenous to the South. Chef McKeown highlights local and organic as the executive chef at Grand Hyatt Atlanta’s Cassis restaurant and oversees all of the hotel’s weddings, social gatherings, and corporate shindigs. He’s also a member of Hyatt’s Sustainable and Responsible eating team—yes, that is a thing, and yes, it is very cool. What else is cool, you might ask? Local goat cheese mousse, Georgia organic heirloom tomato jam, and crisp crostini with olive oil. See how it’s made and try a tasty sample this Saturday! P.S. Chef demo recipes can be found here, updated after each PRFM demo.

Canning with Martha!  
Tomatoes and Peaches

8:30 a.m. to 12:00 p.m.

New this year at PRFM, join us for a series of seasonal canning demos with expert Martha McMillin. Up this week, learn how to can tomatoes and peach preserves. Who says you can’t enjoy the season’s juicy, yummy produce later in the year? Well, nobody’s going to say it after this demo! Martha has received her certificate from the FDA’s Better Process Control School at UGA’s College of Agricultural and Environmental Sciences—so if you’ve been nervous about canning, stop by Martha’s tent and learn all the tips and tricks that will put you at ease and impress your friends!

- Jennifer Maley

All in the (Food) Family

Photo by Our Labor of Love

Chef Demo with Jeb Aldrich
of 4th & Swift – 10:00 a.m. On 7/7
Chef Demos are sponsored by
Whole Foods Market

Like father, like son?  If we're talking about two of our city's best chefs' talents for dishing up some mighty fine, market-driven food...then, yes. Not only is chef Jeb Aldrich the chef de cuisine at 4th & Swift, he's the son of its executive chef and owner Jay Swift. And though cooking might be in the blood, Jeb's also got sweat (we can't speak to the tears) in the game: classically trained at Johnson & Wales, stints at Rainwater (with chef Swift) as well as Canoe and the much-lauded Joël, and work in Austria and Italy. Three years ago, after honing his skills in these prestigious kitchens, he joined his dad at 4th & Swift to create seasonal menus from the highest quality ingredients. Stop by the demo tent this Saturday to enjoy chef Jeb's deliciously refreshing tomato melon gazpacho!

Also this week...
Attention, market shoppers: turn your greens into some green! Just buy seven different veggies at the market and not only will you have made good healthy choices, you'll also be entered to win a $20 gift card to PRFM! Stop by the info tent and show us your seven to enter.

- Jennifer Maley



 

Fennel: A Veggie with Flair

Whether you're leaving the market with bags full of your local favorites or picking up a CSA subscription, there's no mistaking when you've scored some fennel. With its pluming fronds and distinctive, anise scent fennel is a diva of the vegetable world - and rightly so! Popular in Italian and Mediterranean cuisine, fennel belongs to the Umbellifereae family alongside parsley, carrots, dill and coriander.

Fennel has a rich history reaching as far back as 500 BC and was a prominent vegetable since early Grecian times. In fact, called "marathon" by the Greeks, the Battle of Marathon between the Greeks and the Persians was so named because it was fought on a field of fennel! It was valued for its healing properties and even hung in homes throughout the Middle Ages to ward off bad spirits.

A powerhouse in the health department, fennel not only boasts a fair amount of vitamin C, fiber, folate and potassium, it also contains valuable phytonutrients and flavonoids, giving it strong antioxidant, anti-inflammatory, and anticancer effects. It has also been used historically to sooth the stomach, maintain healthy eyesight and treat high blood pressure.

When choosing your fennel, look for firm, white bulbs without signs of splitting and a pleasant, licorice-like smell. Fresh fennel can be stored in the refrigerator crisper for up to 5 days, but has the most flavor when consumed as fresh as possible. With exciting recipes like these, we're sure you'll have no problem doing that:

1.  Add thin raw slices of the bulb to your coleslaw, chicken salad or tuna salad

2.  Top deviled eggs and other apps with a bit of green frond

3.  Caramelize thin slices of the bulb and add it to any sandwich or salad

4.  Try this recipe for Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons from Chef EJ Hodgkinson of Woodfire Grill 

- Kimmy Coburn

In Full Swing

This week at PRFM…

Make mom proud by visiting PRFM to get your fruits and veggies—and score some extra points by picking up a spring bouquet and sweet or savory treat for her to enjoy, too!

Chef Demo with Megan McCarthy

of Healthy Eating 101

and Atlanta Botanical Garden’s Edible Garden
10:00 a.m. on 5/12

Chef Demos are sponsored by
Whole Foods Market

Looking to put a spring in your step this (um) spring? Look no further than Megan McCarthy, healthy lifestyle consultant and chef extraordinaire, to get a few tips on incorporating good-for-you-foods in a good-tasting way. At Healthy Eating 101 and through her work with the Atlanta Botanical Garden’s edible garden, Let’s Move campaign, and Healthy Kids Across America Foundation, Megan teaches kids and adults how to incorporate fresh food into their everyday lifestyles. If simple, fast, and fresh sounds good to you, don’t miss her demo this Saturday.

Canning with Martha! 

9:00 a.m. — Blueberry jam

11:00 a.m. — Pickling 

8:30 a.m. to 12:00 p.m. — Q&A

New this year at PRFM, join us for a series of seasonal canning demos with expert Martha McMillin. Up this week, blueberry jam and pickling! Stop by the demonstration tent at any time for information and to have your questions answered. The farmers market has all the produce you need, and Martha will explain canning techniques for how you can easily put up market produce to store and enjoy throughout the year. Nothing like a juicy tomato sauce or fruity jam in the dead of winter, eh? Agreed.

SAVE THE DATE…

FRIDAY NIGHT FARMERS MARKET

June 1^st from 4:00 to 8:00 p.m.

One night only! PRFM is bringin’ it on a Friday instead of a Saturday, y’all. Tunes by bluegrass band The Farmland Trio, snackies and dinner from Atlanta’s best food trucks, produce and such from your favorite farmers market vendors, and (as if that weren’t enough to get your weekend going) our own PRFM Iron Chef-style competition. Oh, it’s gonna be brought. So plan to stop by for groceries, dinner, and then a show: the competing chefs will have $45 dollars to shop for ingredients to create plates for 100 patrons (you) to enjoy (and vote on) at 6:00 p.m. The price of tickets is $5 (on sale beginning at 4 p.m.). The price of this much foodie fun on a Friday? Priceless. Participating chefs: Jared Lee of HD1, David Gross of Market, Patric Bell, Justin Balmes, Suzanne Vizethann of The Hungry Peach, and Meghan Lewis of Whole Foods.

- Jennifer Maley

The Empire Gives Back

This week at PRFM…

Chef Demo with Ryan Smith
of Empire State South
10:00 a.m. on 5/5
Chef Demos are sponsored by
Whole Foods Market
Ryan Smith doesn’t just have Hugh Acheson’s back when it comes to producing some of the freshest, finest southern food in the A—one taste and you’ll agree he’s got your back, too. Ryan’s mad skills make him another “young gun” chef to watch; in fact, he was just named a 2012 Atlanta Rising Star by nationally acclaimed online magazine StarChefs.com. For more info on Ryan’s rise to the top, click on over here. 

 
Kids Learning Patch 
8:30 a.m. to 12:00 p.m.
Sponsored by The Captain Planet Foundation
Stop by the Kids Learning Patch tent for a family-friendly demo & activity! This week, you’ll learn about pollination with a hands-on activity and flower craft. (photo by C. Hutcheson Photography)

Lovett Spirit Day
8:30 a.m. to 12:00 p.m.
The Lovett School has been a leader in sustainability and farm-to-school dining. Come by their booth this Saturday to meet the “green leaders” of the next generation and see what tips you can take to your school!


- Jennifer Maley

Fennel and Fire

This week at PRFM…

Chef Demo with E.J. Hodgkinson
of Woodfire Grill
10:00 a.m. on 4/21
Chef Demos are sponsored by
Whole Foods Market
Not only is Chef E.J. Hodgkinson the skillful right-hand-man of Chef Kevin Gillespie at Woodfire Grill, but he’s also making quite a name for himself as a hot “young gun” on the culinary scene. In layman's terms, keep an eye on this kid because his future’s as bright as his food is good (very, very good). To check out E.J.’s bio, head on over to our post from last year’s demo. This Saturday he’s focusing on fennel, so come ready to enjoy one of spring’s best veggies!

Kids Learning Patch — 8:30 a.m. to 12:00 p.m.
Sponsored by The Captain Planet Foundation
Stop by the Kids Learning Patch tent for a family-friendly demo & activity! This week, you’ll learn about plants and their parts, how they grow, and how to plant seedlings.

Next week at PRFM…
You won’t want to miss Saturday, April 28 at PRFM—save the date to come over and wish us a Happy 5^th Birthday and celebrate Earth Day, too! There’ll be cake, seed-paper card making, party hats, and a chef demo by the masterful Linton Hopkins of Restaurant Eugene. Ain’t no party like a farmers market party, y’all.


- Jennifer Maley

April 14 is Opening Day!

It’s been a long, hot winter, y’all. But you know spring has arrived because this Saturday, April 14 is opening day at the Peachtree Road Farmers Market! Yes, Saturday will mark the sixth season that PRFM has blown into the parking lot at the Cathedral of St. Philip like a breath of fresh (local, happy, delicious) air. Stop by and welcome the good food and good people from 8:30 a.m. to 12:00 p.m.

New this year, look for Farm Burger Buckhead (you know, burgers), Pure Knead (gluten- and allergen-free baked goods), Simply Fresh (salads and such), Phickles Pickles (put-ups for snacking and cocktailing), Storico Fresco Pasta (your new Italian grandmother), and Cuisine (take-and-bake vegetarian meals). Check out the full list of your old favorite and new favorite vendors here.

Saturday’s Chef Demo at 10:00 a.m. brings a market fave, Local Three's Chef Chris Hall (who's bringing carrots, by the way). With a motto like this: “People Matter Most, Local Is Priority, Seasonal Makes Sense, Authenticity Rules, Quality Governs, Delicious Trumps, Pretense Stinks, Comfort Feels Good, Appreciation Tastes Better, Prudence Sustains It All” you know you’re in for a treat. So don’t miss some great food and tips from one of the coolest locals we know—last year he brought it with not one, but three (get it?) dishes. And you know he’ll bring it to the next level for opening day! For more on Chef Hall, check out our love note to him last year…here.

What next? It’s gonna be a season to remember. All the chef demos, kids’ activities, live music, and fun you’ve come to expect from the largest producer-only market in the metro PLUS a few surprises (Friday night PRFM complete with Iron Chef competition? Yes.)—so shop early and shop often cause it’s time to get your Market on!

P.S. If you’re in need of a couple recipes to go with all the yummy spring produce you’re going to pick up (think strawberries, asparagus, lettuce, carrots, beets, broccoli & more), just take a looksie at the 40 Real Simple posted here.


- Jennifer Maley

Get the Lowdown on Spring's Most Versatile Veggie!

The shining star of spring salads, a member of the BLT triumvirate, lettuce is one of the most widely grown and enjoyed vegetables around the world. But did you know this humble vegetable has a long history, diverse varieties, and preparations that extend far beyond the salad bowl? Whether you prefer buttery or spicy flavors, there's a lettuce for you!

Lettuce is actually a member of the daisy family, and its Latin name is Lactuca sativa, from the Latin word lac meaning "milk" referring to the plant's milky juice. The common lettuce we know and love is doubtless derived from wild lettuce–found as far back as 4500 BC–and it has been cultivated for many years across numerous countries. An important food crop in ancient Egypt, it was considered sacred to the Egyptian god Min. It also grew in importance among Persian, Chinese and Roman cultures. It is believed that Columbus may have brought lettuce to the Americas, and varieties can be found throughout North and South America.

Lettuce has six commonly accepted cultivars including Butterhead (Boston, Bibb, Buttercrunch), Chinese lettuce, Crisphead (Iceberg), Looseleaf, Romaine and Summer Crisp. Flavor and texture can vary extensively from buttery to spicy, delicate to sturdy. Lettuce prefers light, sandy, humus-rich soil that holds moisture well. It grows best in cool weather (early spring, late summer) and may bolt and turn bitter under too hot or dry conditions. Lettuce tends to be high in vitamins A and C as well as folate, with darker varieties higher in vitamins.

While we're most accustomed to lettuce in salads and sandwiches, Chinese cuisine often uses lettuce in stews and soups. Feel free to get creative! You can even slice a head of romaine in half, brush with oil, and grill it for a unique flavor to your salads. Here are a few more ideas for enjoying lettuce this spring:

Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing

Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and Tasso Ham & Pecan Vinaigrette

Spring Salad with Buttermilk Dressing

- article by Kimberly Coburn & photos by market volunteers

Holidays are go!

This week at PRFM…

Chef Demo with Lisa Rochon
of Lisa Rochon, Ltd.—10:00 a.m. on 11/5
Chef Demos are sponsored by
Whole Foods Market
Good food is Lisa Rochon’s business—from party and menu planning to weekly meals to cooking classes, she’s got a fresh take. We at PRFM appreciate her attention to locally grown, seasonal produce and everyone at this year’s Mash-up appreciated it, too! Market shoppers swooned over her Southern Soup and our celebrity judges chose Lisa’s Quick Pickled Turnips as their favorite. You won’t want to miss her demo this Saturday, as she cooks up some show-stopping Thanksgiving side dishes (you know, the ones that will make your mother-in-law do the swooning). Lisa will show you how to make Almost White Roasted Root Vegetables, Savory Sweet Potatoes, and Raw Greens Salad with two Vidalia Onion Pepper Jelly Vinaigrettes (one veggie friendly and one with bacon!). These market-fresh dishes are so yummy, leftovers will not be an issue this Thanksgiving, y’all.

Kids Learning Patch
All Saturday Morning
Stop by the Kids Learning Patch tent for a fun hands-on activity celebrating Thanksgiving! The Kids Learning Patch series is sponsored by The Captain Planet Foundation.

Speaking of the Holidays…
Save these dates!
Holiday Artist Market: November 26th & December 17th


- Jennifer Maley

Market Monster (S)mash!

This week at PRFM…

Halloween Parade & Farm Burger
At the October 15 Mash-up, Peachtree Road Farmers Market raised $5,877 of our $6,000 fundraising goal. To raise the remaining funds the PRFM needs to pay yearly city fees, Farm Burger Buckhead will sell market-inspired sliders this Saturday at the Market’s third annual Halloween Parade and Costume Contest! A portion of the proceeds will go to support PRFM, so don’t miss this fun-fest (details below).

The parade and costume contest is open to kids of all ages (and dogs, too!) and steps off at 11:00 a.m. at the info tent. The parade will be led by super-hero Captain Planet and costume prizes will be awarded to pets and people (doggie prizes from Taj-Ma Hound and people prizes from Cookie Studio); doggie categories are Best Duet (for a dog & its person), Most Creative, and Most Farmers Market Inspired; people categories are Most Green/Eco-Friendly, Most Farmers Market Inspired, and “I'm too young to protest” (best costumed baby under 18 months).

Kids Learning Patch Activity
All Saturday Morning
Before or after the parade, be sure to stop by the Kids Learning Patch tent so the kids can learn all about the lifecycle of a pumpkin and paint their own fall gourd to enjoy! The Kids Learning Patch series is sponsored by The Captain Planet Foundation.


- Jennifer Maley

Fired Up

This week at PRFM…

Chef Demo with E.J. Hodgkinson
of Woodfire Grill
10:00 a.m. on 10/22
Chef Demos are sponsored by
Whole Foods Market
Remember our friend Kevin Gillespie and a little outfit known as Woodfire Grill? Thought so. Then you won’t want to miss this week’s demo with Kevin’s right-hand-man (sous chef, for you industry folk), E.J. Hodgkinson. A native Californian, E.J. knows the value of organic local foods and the importance of sustainable agriculture. His previous work at Idaho’s prestigious Sun Valley Resort, California’s Tomei restaurant, and Austin’s 34th St. Café prepared him well to join Woodfire in 2008, just after moving to our fair city. There, he and Chef Gillespie work together in creating the daily menu and promoting locally-sourced, ingredient-driven cuisine. The result, as Woodfire fans know well, is locally-sourced, Woodfire-driven diners.

PRFM supports Food Day
Saturday, October 22
Food Day is a national program (similar to Earth Day) dedicated to uniting consumers, farmers, chefs, and more to push for healthy, affordable food produced in a sustainable way. Food Day Georgia is organizing an “I Eat Real” social media campaign to spread awareness, and PRFM is excited to partner with them on this exciting project! Stop by the Food Day tent this Saturday where you can write your own poster listing your favorite healthy food, have your photo taken with it, and a volunteer will post your photo to the Food Day Georgia Facebook page in support of Food Day 2011 (October 24th). Bringing a whole new meaning to say cheese!

Thanks and save the date…

Market (S)mash!
Thanks to each and every shopper who supported last week’s Mash-up! PRFM raised $5,877 of our $6,000 goal. The judges’ favorite Mash-up dish was Quick Pickled Turnips by Lisa Rochon, Heirloom Gardens, Greenleaf Farm, and Fairywood Thicket; and shoppers’ favorite was the Savory Tart from The Spotted Trotter, Red Queen Tarts, and Indian Ridge Farm.

To raise the remaining funds PRFM needs to pay yearly city fees, Farm Burger Buckhead will sell market-inspired sliders on October 29th at Peachtree Road Farmers Market’s annual Halloween Parade and Costume Contest! A portion of the proceeds will go to support PRFM, so don’t miss this fun-fest. The parade and costume contest is open to kids of all ages (and dogs, too!), and steps off at 11:00 a.m. at the October 29 PRFM.


- Jennifer Maley