Local + World

This week at PRFM…

The tomatoes keep rollin’ in! Also berries, arugula, beets, carrots, peaches, plums, radishes, spinach, mushrooms, and all your other spring faves. Plus, learn more about pastured poultry at this week’s info booth and chef demo. 

Chef Demo with Zeb Stevenson

of Livingston & Proof and Provision

10:00 a.m. on 6/16

Chef Demos are sponsored by
Whole Foods Market

Chef Zeb Stevenson has been pretty busy since his PRFM demo last year…not only has he held it down at the Georgian Terrace’s cooler-than-cool LivingstonRestaurant, he’s  recently debuted Proof and Provision in the basement of the joint, too. And it’s one happenin’ joint. Zeb’s style of marrying local ingredients with contemporary American and international influences inspires both menus, with white tablecloths upstairs and “real fun” reinvented bar-bites downstairs. It’s a best of both worlds kind of thing, we’d say. And when he’s not busy in the kitchen(s), Zeb keeps his creative juices flowing as a musician, painter, coffee roaster, and cyclist. Stop by the demo tent this Saturday for his creative take on local + international: Thai Chicken Salad featuring pasture-raised poultry from Heritage Farms.

Tickets on sale this Saturday!

Slow Food Atlanta Ice Cream Social
June 23 from 12:30–2:00 p.m.
in the garden of St. Philip’s Cathedral
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 Sixth Annual Slow Food Ice Cream Social fundraiser! The event features over 25 delicious homemade ice cream and sorbet flavors made from fresh ingredients and is a sell-out every year. Tickets, which include a taste of each flavor and a ballot to vote on your fave, are $15 for adults, $5 for children ages six to 10, and free for children five and under. Tickets can be purchased online here or at the Peachtree Road Farmers Market this Saturday, June 16. FREE SAMPLE: Check out our post about the fourth annual Ice CreamSocial to enjoy the sounds of sweetness (as recorded by WABE)!

- Jennifer Maley

Support PRFM at Whole Foods Buckhead!

This Tuesday, June 12, shop at Whole Foods Buckhead and support the Peachtree Road Farmers Market: 5% of all sales will go to PRFM!

Spring Refresh

This week at PRFM…

TOMATOES! Just sayin’…

Chef Demo with Lara Creasy

of JCT., No. 246, & The Optimist

10:00 a.m. on 6/9

Chef Demos are sponsored by
Whole Foods Market

If you’ve enjoyed a delicious beverage at JCT. Kitchen & Bar, No. 246, or Westside’s newest hotspot The Optimist and its Oyster Bar, you’ve got master mixologist Lara Creasy to thank. We told you about her many accolades last year, but such a genius as Lara is constantly receiving more honors for her work crafting some of the freshest cocktails in the southeast. She currently serves as secretary for the Atlanta chapter of the U.S. Bartenders’ Guild and just completed her Certified Specialist of Wine course, receiving the highest exam score in her class. She’s drawn coastal inspiration for the bar program at Chef Ford Fry’s most recent debut, seafood restaurant The Optimist, including a clever martini of pink gin, blanc vermouth, and a garnish of smoked salmon. At The Oyster Bar, Lara features a daily punch with seasonal fruit served by the pitcher and “oyster backs” made to pair with daily raw bar specials. Her wine and beer list also feature coastal regions and port cities, meaning that a staycation is just a hop, skip, and a sip across midtown. You’ll want to swing by the demo tent this Saturday for a taste of the good life.

Les Dames d’Escoffier 
Culinary Yard Sale
8:30 a.m.–12:00 p.m. on 6/9
Benefiting Georgia Organics and the Les Dames d’Escoffier scholarship fund for women attending Culinary School.
Items for sale include cookbooks, linens, culinary tools/utensils and house wares in great condition from well known chefs, cookbook authors and other women from the culinary profession in Atlanta. In addition, Les Dames will be selling some fabulous home-made cakes by their well known chefs. Les Dames d’Escoffier International is a worldwide organization of professional women of high achievement in the fields of food, fine beverage, and hospitality. With active chapters throughout the world, Les Dames is dedicated to supporting and promoting the achievement of women in the culinary professions and to fostering excellence through education and charitable activities.

Tickets on sale this Saturday!

Slow Food Atlanta Ice Cream Social
June 23 from 12:30–2:00 p.m.
in the garden of St. Philip’s Cathedral
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 Sixth Annual Slow Food Ice Cream Social fundraiser! The event features over 25 delicious homemade ice cream and sorbet flavors made from fresh ingredients and is a sell-out every year. Tickets, which include a taste of each flavor and a ballot to vote on your fave, are $15 for adults, $5 for children ages six to 10, and free for children five and under. Tickets can be purchased online here or at the Peachtree Road Farmers Market this Saturday, June 9, and on Saturday, June 16. FREE SAMPLE: Check out our post about the fourth annual Ice Cream Social to enjoy the sounds of sweetness (as recorded by WABE)!

- Jennifer Maley

Meet our Iron Chefs!

Friday June 1st PRFM will come alive for a one night only event sure to go down in history! For one night only Atlanta's largest producer-only market serves up competition fresh from the farm. On Friday June 1, 2012 Peachtree Road Farmer's Market will open to serve the Atlanta community from 4-8 pm. There will be live bluegrass by The Farmland Trio and plenty of food trucks to provide dinner. In addition to the usual fruits, veggies and handmade treats available for sale, the market will play host to a nail biting competition between six hungry chefs- Iron Chef Market Style.


Suzanne Vizethann
of The Hungry Peach
Upon graduation from the University of South Carolina, Chef Vizethann moved back to her hometown of Atlanta and enrolled in the culinary arts program at The Art Institute of Atlanta (AiA). After completing the culinary program at AiA, Chef Vizethann earned the titles of certified Personal Chef as well as Certified Culinarian. Chef Vizethann’s background also includes working under the renowned Chef Richard Blais at One Midtown Kitchen and chef Eli Kirshtein at ENO. Suzanne was recently crowned the winner on Food Network’s hit show, CHOPPED and a featured guest at the inaugural Atlanta Chef’s Expo held February 19.

Chefs Chris Hall and 
Todd Mussman
of Local Three and 
Muss & Turner's
Chris is both chef and managing partner (with Todd Mussman and Ryan Turner) at Local Three. A self-taught cook, he's worked in kitchens from Philadelphia’s Le Bec Fin to Atlanta’s Canoe and 4th & Swift. His culinary style is completely unrestricted and might often be characterized as simple while at the same time a bit irreverent, and always with respect for tradition and method...However you describe it, the net results illustrate imaginative combinations of ingredients, technique and exceptional flavors. Todd, or "Muss” as he’s known, is a CIA-trained chef who worked with Fifth Group at Food Studio, South City Kitchen and Sala before opening Muss & Turner’s. You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it all in the kitchen.

Patric Bell
of Chef Patric
Chef Patric Bell was born and raised in the South where food is a major part of life, so it's only logical that he became a chef. He began his career at the age of 10 with Shepherd's Stew from The Betty Crocker Cookbook. Two years later, he took the blue ribbon in his school's 4-H Bake-Off with a Banana Nut Bread so light and fluffy he was almost disqualified -- the judges thought he'd cheated and used yeast!He has worked all levels of foodservice, from fast food to fine dining, and in 2002 graduated summa cum laude from Art Institute of Atlanta's School of Culinary Arts. More recently, he spent seven years as Executive Chef at West Egg Café, receiving awards and recognition the entire time. He founded Chef Patric in 2012 to bring his love of food and cooking to your table.

Jared Lee Pyles
of HD1
While living in Auburn, Alabama, Jared Lee Pyles earned his first kitchen stripes in various positions: in the front of the house, as a pizza maker, and at Alabama’s only microbrewery. Encouraged to pursue the culinary industry as a career, Pyles prepared to attend culinary school in Texas, but his Alabama mother insisted he stay closer to home and he enrolled at Le Cordon Bleu College of Culinary Arts in Atlanta in 2006. But before he could even start school, Pyles was noticed by Chef Mike Isabella who asked him to apply for a position at Kyma, led by Pano I. Karatassos. Eventually making his way out of Alabama, Pyles worked under Chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill in Atlanta in early 2008, where he learned the art of whole animal butchery and charcuterie. He left to partner with Chef Richard Blais at Atlanta restaurant Home, and later at FLIP burger boutique. As a chef at FLIP, Pyles strengthened his ability to combine distinctive ingredients into one-of-a-kind dishes, including FLIP’s award-winning burgers. His inventive outlook led to the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef, Pyles will continue to think outside of tradition to excite diners with his thoughtful twists on favorite dishes.

David Gross
of Market
David Gross has been hand picked to lead the kitchen at MARKET Buckhead. Bringing Jean-Georges’ greatest hits to life, Gross has a passion for Atlanta’s gastronomic landscape and a reputable ability to lead and inspire others while at the helm of the kitchen. After graduating from The Culinary Institute of America, Gross began his career as Sous Chef at The Ritz-Carlton in Atlanta, which marked the beginning of his noteworthy line of success in the industry. It didn’t take Gross long to prove his leadership skills and move on to become Executive Chef at City Grill. Gross boasts an impressive array of experience at some of Atlanta’s finest restaurants including Pricci, Bluepoint, Horizon, Blue Ridge Grill, and Bones Restaurant. His experience reaches as far as Switzerland, where he worked as the Garde Manger, meaning “keeper of the food”, at Chateau Gutsch in 2001. With such a diverse culinary background, it is apparent that David Gross is the perfect choice as MARKET’s new Chef de Cuisine.

Cordu Sillah
of Whole Foods Health Starts Here
Her Caribbean background gives great flavor to her food as the Whole Foods Health Starts Here Advocate Chef. The Health Starts Here program is based on eating whole, unprocessed foods, a variety of colorful plants and healthy fats such as those from nuts and seeds.

Spring Fling

This week at PRFM...

Stop by the Market for all of your cook-out goodies: from hot dogs to buns, fruit to veggies, and of course, the all-important...dessert! We've got everything you need to have a long weekend of impressively delicious local fare.

Chef Demo with Justin Burdett 

of Miller Union

10:00 a.m. on 5/26

Chef Demos are sponsored by

Whole Foods Market

Speaking of impressive and delicious...you'll also want to check out this week's demo with Chef Justin Burdett. Last year, we shared with you all about his fine work at one of our city's best farm-to-table restaurants, Miller Union. And Justin remains one of our favorite Market friends for all the same reasons. Join him this Saturday for tips on using the season's best to create beautiful Southern dishes. We guarantee you'll never look at spring onions the same way!

Cookbook Signing

Souper Jenny Does Salads

It's time to celebrate! Souper Jenny debuts her newest cookbook at PRFM this Saturday and will be signing copies all day. You've come to love her soulful soups—now discover how to make those scrumptious salads, too!

Next week, don't forget!

Friday night Market instead of Sat...

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

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

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

Farm Burger Buckhead PRFM Benefit

Waiting with anticipation for the Peachtree Road Farmers Market 2012 opening on Saturday, April 14? Us, too. But in the meantime, come celebrate all the good things in season now with a Farm Burger Buckhead dinner benefiting PRFM. On February 29, Farm Burger will host a four-course supper along with a mini-market featuring some of your favorite farmers selling fresh produce, eggs, and cheese. Mini-market will be held 3:30 p.m. 'til dark, with supper beginning at 8:00 p.m. Reservations are required for dinner and limited spots are available, so RSVP at 404-816-0603 starting Monday, February 20 to save your seat at this special benefit (cost is $39 + bev, tax & gratuity).

Final Market of the Year

Holiday Artist Market
December 17th, 9am-12pm
in the Cathedral of St. Philip
Join us for the last day of PRFM's 2011 season and plan to finish up your holiday shopping, too! The annual indoor Holiday Artist Market has something for every locavore on your list, with choices from fine foods like bacon, hot chocolate, and artisanal jams to crafts from 35 local artists (think handmade baskets, fabric art, glass, jewelry, wood creations, cutting boards, bird houses, candles, blooming bulbs, plants, glass beads and more). Just can’t decide? PRFM has gift cards available or our volunteers can help you create the perfect gift basket (hint: BioBags make great stocking stuffers). P.S. We won't tell anyone if that extra-special gift is for you to enjoy!

A word of thanks from
Market Manager, Lauren Carey:

As PRFM completes our 5th season, I’d like to say how much you mean to us.

To our shoppers:
PRFM continues to thrive because you show up in the rain, 8 months pregnant, with your 3 month old triplets, when it is hot & cold, with your dog, with out of town family, at a chef demo, kids activity or ice cream social. We are here each week because you are here ready to try kohlrabi or share a sun choke recipe while waiting in the bread line. Thank you for putting local food on your table each week.

To our sponsors:
Atlanta Falcons Youth Foundation, Captain Planet Foundation, Ellis Hotel, Whole Foods, Wholesome Wave, & Cook’s Warehouse. It is through the generosity and community focus of businesses like you that we save the planet, empower people to eat well, teach the next generation and make local food accessible to all Georgians.

To our vendors:
It has been another wonderful year. We welcomed new friends and sent others on the next step in their journey. You make the market vibrant, seasonal and alive. Thank you for sharing your talents.

To our volunteers:
With grace, hospitality and always humor you make the market a happy place. With over 2,250 volunteer hours given this season, we all thank you for giving so much of yourselves.

See you in April!

Demo Femme Finale

Chef Demo with Anne Quatrano
of Bacchanalia — 10:00 a.m. on 12/10
Chef Demos are sponsored by
Whole Foods Market
Chef demos are going out in style this Saturday, featuring Atlanta’s own farm-to-table visionary, Anne Quatrano. Together with her husband, award-winning chef Clifford Harrison, she operates six of Atlanta’s most celebrated restaurants—Bacchanalia, Floataway Café, Star Provisions, Provisions To Go, Quinones at Bacchanalia, and Abattoir. Her love for local, organic produce began at an early age, coming down from New England to visit her mother’s family farm Summerland, near Cartersville, Georgia. Anne is now the fifth generation to live on the farm and many of her restaurants’ ingredients are grown right there. Her accolades are many, both nationally: Food & Wine’s “10 Best New Chefs” award in 1995, Bacchanalia’s induction in 1998 to the Fine Dining Hall of Fame of the National Restaurant Association, James Beard Foundation’s “Best Chef of the Southeast” in 2003, the Women Chefs & Restaurateurs Golden Whisk Award in 2008; and locally: a five-star review from the Atlanta Journal-Constitution, among others. Anne’s meticulous attention to detail and pride in her ingredients results in true perfection. Join her this Saturday for the last demo of PRFM’s season and learn how to make broccoli and cauliflower the culinary rock-stars of your next meal!

Final Market Next Week!

Holiday Artist Market

December 17th, 9am-12pm

in the Cathedral of St. Philip

Save the date for the last day of PRFM's 2011 season and plan to finish up your holiday shopping, too! The annual indoor Holiday Artist Market has something for every locavore on your list, with choices from fine foods like bacon, hot chocolate, and artisanal jams to crafts from 35 local artists (think handmade baskets, fabric art, glass, jewelry, wood creations, cutting boards, bird houses, candles, blooming bulbs, plants, glass beads and more). Just can’t decide? PRFM has gift cards available or our volunteers can help you create the perfect gift basket. P.S. We won't tell anyone if that extra-special gift is for you to enjoy!

- Jennifer Maley

The Other A-town

Chef Demo with Peter Dale
of The National
10:00 a.m. on 12/3
Chef Demos are sponsored by
Whole Foods Market
Y'all know Hugh Acheson. Meet Hugh's Executive Chef from his Athens restaurant The National—Peter Dale. No, really, you should come meet him this Saturday. A UGA grad, Peter decided to pursue his culinary passion shortly after college, in 1999. With family background in Ecuador and Greece, he had experienced a diverse array of cuisines and was ready to get his start in the field. He began as an apprentice at Hugh's Five & Ten restaurant, with plans to attend culinary school thereafter. Instead, he chose travel as his education and spent time in Europe, mostly Spain, where he found further inspiration and honed his skills. In 2007, Dale and Hugh opened The National, combining their interests in cooking, travel, and food politics. The daily-changing menu features ingredients from local farms, combining the seasons of Georgia with the influences of cuisines from Spain, France, North Africa, Greece, the eastern Mediterranean, and Middle East. You don't have to travel around the world, or even to Athens, to get a taste for Peter's fantastic dishes—you just have to stop by the demo tent, where he'll be cooking up some Asian greens!

Another 'A' for Your List
Holiday Artist Market
December 17th, 9am-12pm
inside the Cathedral of St. Philip
Save the date for the last day of PRFM's 2011 season and plan to finish up your holiday shopping, too! The annual indoor Holiday Artist Market has something for every locavore on your list, with choices from fine foods like bacon, hot chocolate, and artisanal jams to crafts from 35 local artists (think handmade baskets, fabric art, glass, jewelry, wood creations, cutting boards, bird houses, candles, blooming bulbs, plants, glass beads and more). Just can’t decide? PRFM has gift cards available or our volunteers can help you create the perfect gift basket. P.S. We won't tell anyone if that extra-special gift is for you to enjoy!

- Jennifer Maley

Sleep in on Friday…

…because it’s Green Saturday
at PRFM: Holiday Artist Market
November 26th, 9am-12pm
inside the Cathedral of St. Philip
Too much turkey, not enough sleep? Rest on Friday and shop it off on Saturday as PRFM moves indoors for the annual Holiday Artist Market! Give local this year, with choices from fine foods like bacon, hot chocolate, and artisanal jams to crafts from 35 local artists (think handmade baskets, fabric art, glass, jewelry, wood creations, cutting boards, bird houses, candles, blooming bulbs, plants, glass beads and more). Just can’t decide? PRFM has gift cards, too. So, bring the whole family for some good food and great shopping this holiday weekend. PRFM will even be creating a photo scrapbook to commemorate all the fun—make sure you have your picture taken in the PRFM photo booth and tell us your favorite thing about the Market. You’ll keep one copy and the other will go into the PRFM 2011 scrapbook!

P.S. if you can’t make it on 11/26, stop by for another artist market on December 17th, the last day of the 2011 season.


- Jennifer Maley

Give Thanks for Fresh Food

This week at PRFM…
Countdown to turkey day is on! Stop by the Market for all of your fixings, from collards to sausage, sweet potatoes to green beans, kale to ice cream (yup, we went there). And save the date for PRFM’s indoor holiday artist market on November 26—bring the whole family for good food and great gifts! P.S. if you can’t make it on 11/26, stop by for another artist market on December 17^th, the last day of the 2011 season.

Chef Demo with Ryan Smith
of Empire State South
10:00 a.m. on 11/19
Chef Demos are sponsored by
Whole Foods Market
Check out the demo tent this Saturday for Thanksgiving inspiration from one of our city’s finest chefs. As Executive Chef of Empire State South, Ryan Smith knows a couple of things about fresh, seasonal ingredients mixed with a little bit of tradition and a whole lot of creativity (the perfect combination for a stellar Thanksgiving, in our book). Since graduating from The Culinary Institute of America in Hyde Park, NY, Ryan’s honed his skills at some of the best restaurants in Atlanta, including Bacchanalia, Canoe, Holeman & Finch, and Restaurant Eugene. Now at Empire State South, Ryan continues to refine his craft, developing with Chef/Partner Hugh Acheson dishes that reflect the history and traditions of the Southeast. Respect for the past coupled with an eye towards the future—sounds just about right for some (delicious) holiday inspiration.

Coming soon!
Holiday Artist Market: November 26^th & December 17^th
PRFM moves indoors for two special dates of holiday shopping! Give local this year, with choices from fine foods like bacon, hot chocolate, and artisanal jams to crafts from 35 local artists (think handmade baskets, fabric art, glass, jewelry, wood creations, cutting boards, bird houses, candles, blooming bulbs, plants, glass beads and more!). Just can’t decide? PRFM has gift cards, too. So, bring the family for some good food and fun shopping this holiday. We’ll see you inside the Cathedral of St. Philip!


- Jennifer Maley

Demos, cookbooks, and cheese! Oh, my!

Chef Demo with Jason Paolini
of Restaurant Eugene
10:00 a.m. on 11/12
Chef Demos are sponsored by
Whole Foods Market
If you know (and love) how Chef Linton Hopkins’ Restaurant Eugene is an integral part of Atlanta’s farm-to-table movement, you know just how much care goes into the food and experience there. And you also know that there are good folks behind that good food and fun. Whether you’re in the know or just finding out, you’ll want to spend some time with Executive Sous Chef of both Restaurant Eugene and Holeman & Finch Public House, Jason Paolini. Like Chef Hopkins, Jason’s respect for the art and craft of American cuisine developed early in life, growing up hunting and fishing in Belle Chasse, Louisiana—from then on, he’s known the importance of fresh, quality ingredients. Jason’s wowed folks with his delicious preparations from getting his start in New Orleans’ famed Palace Café to his time working with Gary Mennie at Canoe and Taurus to his stint as opening sous chef at Craft Bar Atlanta. He found his culinary home with Chef Hopkins in 2009, when he became sous chef for Holeman & Finch Public House. Since then, he’s been promoted to Executive Sous Chef there and at Restaurant Eugene, where he and Chef Hopkins create some of this city’s finest American cuisine.

Sweet Auburn Bakery Book-signing
Join Sweet Auburn Bakery’s Chef Sonya Jones as she signs Sweet Auburn Desserts: Atlanta’s “Little Bakery That Could” this Saturday. Sweet Auburn’s southern desserts have been making Atlanta proud for 14 years—just one bite of their sweet potato cheesecake will convince you of why! Chef Sonya’s new cookbook will be for sale during the Market and she’ll be signing all morning. Holiday shopping? Just got a little easier, y’all.

New cheese at
Greendale Farm
Stop by the Greendale Farm tent this Saturday to check out a new cheese for your plate! Duet is a raw goat and cow cheese featured exclusively at Peachtree Road Farmers Market until it runs out. Exceptionally creamy, fresh and mild, this cheese will go perfectly with your favorite gewürztraminer or pinot noir. Say, aren’t those also perfect pairings for Thanksgiving?

Save these dates!
Holiday Artist Market: November 26^th & December 17^th


- Jennifer Maley

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