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

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

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

Brewing Good

This week at PRFM...

Chef Demo with Dave Larkworthy

of 5 Seasons Brewing Co. Westside 

10:00 a.m. on 5/19

Chef Demos are sponsored by

Whole Foods Market

Chef Larkworthy's philosophy says it all: "I believe fresh, natural food tastes better. I believe in supporting our local organic farmers and those practicing sustainable agriculture. I believe balance in life, nature and food is difficult and worth the effort. I like to pay homage to the great dishes and styles of cooking that have evolved since the beginning of time and put our own little spin on them. I want the 5 Seasons to be a positive force in the lives of the people who become involved with it and improve their lives as a result." Larkworthy's also got the chops to back that philosophy up. You won't want to miss his demo this Saturday featuring Riverview pork, stir-fried with veggies!

Green Cleaning Tips

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

Join Katie Lange, resident Domestic Goddess at Whole Foods Market Buckhead, as she shares recipes and techniques for a cleaner, greener home! Haven't you always wanted to know how make your own cleaning supplies? Saving money and the earth? You multi-tasker, you.

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

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

You’re Invited! Earth Day Birthday

You won’t want to miss this Saturday at PRFM—come on over and wish us a Happy 5^th Birthday and celebrate Earth Day, too! 

There’ll be cake, birthday card making on seed paper, party hats, and an upcycled hanging garden demo by The Homestead.

PLUS, at 10:00 a.m., stop by our rock-star chef demo featuring radishes and kale prepared by the masterful Linton Hopkins of Restaurant Eugene. As founder of the Peachtree Road Farmers Market, there’s no one better to join the PRFM party this Saturday! Learn more about the multiple-year James Beard Award nominee and Southern Foodways guru here.

Also, live farm animals. 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

The Perfect Cup

Check out this week’s PRFM demo to learn how to brew the perfect cup of coffee. And next week, enjoy that cup a little longer—fall hours begin on October 1 when the market opens at 9:00 a.m.

Brewmaster Demo with Jason Dominy
of Batdorf & Bronson Coffee Roasters
Brew the Perfect Cup — 10:00 a.m. on 9/24
Chef Demos are sponsored by Whole Foods Market
Coffee-lovin’ PRFM shoppers know that Batdorf & Bronson makes a luscious cup of Joe. Maybe that’s because the beans are roasted just down the way by folks who really care about their craft and your cup. One of those folks is Jason Dominy, Community Outreach and Customer Support Coordinator, who’s joining us this Saturday to answer the question, “How do you get the perfect cup of coffee?” Like all of our demo stars, Jason knows his stuff. He’s been working in the coffee industry for fourteen years and has been a barista, coffeehouse manager, and coffee roaster. Jason’s passion is teaching about great coffee. He sips the sip and walks the walk by serving as chair of the Barista Guild of America; as an espresso expert for the Specialty Coffee Association of America; and he took second place in the Southeast Regional Brewer’s Cup Competition. Whether you’re looking to improve your morning or impress your guests, get ready for competition-ready brew!

The Birds and the Beans
What’s sustainably grown coffee got to do with protecting bird habitats? Atlanta Audubon's Shade-Grown Coffee Campaign has been working since 1996 to increase public awareness of the connection between neotropical migratory birds and traditional coffee farms. The campaign aims to educate consumers about the positive role that shade-grown, fair-trade coffee (like Batdorf & Bronson’s) plays in conserving bird habitats in coffee-producing countries. Come learn more about the issue at PRFM this Saturday and then pick up some “bird-friendly” coffee from Batdorf & Bronson Coffee Roasters.

The Market Mash-Up is getting real, y’all. Check out our swanky poster (click to enlarge) and save the date for fall foods and a mighty fine silent auction!



- Jennifer Maley

Keepin’ it Fresh

Finding fresh, beautiful produce is not hard to do at your weekly Market. Storing it properly so that you can make the most of it? That can be a bit trickier. For instance, did you know that basil is actually better off at room temperature than in your fridge? Check out more tips like this, including which veggies are best in a sealed bag vs. a perforated one and which produce shouldn’t hang out together in your crisper, in this article from SAVEUR.

The Market is open this Saturday and the tomatoes are looking gorgeous! Thanks again to our friends at Saveur for this quick, tasty recipe for Roasted Tomatoes. Share some with your family this Holiday weekend – Happy 4th!


- Jennifer Maley