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This Week at the Market...
As the last produce of summer slips out and fall flavors begin to trickle in, enjoy the bounty of both seasons this Sunday at the Grant Park farmers market. Take advantage of the in-between and create a delicious ratatouille, CFM-style, with help from this week's featured recipe. And while you're around, gather some cooking tips from Jeb Aldrich at our chef demo!
We are open from 9:30am to 1:30pm on the west side of Grant Park on Cherokee Ave.
Meet your Farmer...
Freewheel Farm
For Freewheel Farm, "local" means right in your Grant Park neighborhood backyard. Less than a half mile from the market and with a superb view of the Atlanta skyline, Brent Hall has transformed a small vacant lot into a food oasis. With the help of volunteers, Hall continues to resourcefully carve out a space for high-quality, organic produce amidst an urban jungle. This week, Freewheel Farm will have several varieties of eggplant and sweet peppers, as well as arugula and those delicious late summer tomatoes. Come out and support your neighborhood urban farm!
   
Meet Your Vendor...
NaturAlmond
NaturAlmond is slow-roasted, handcrafted almond butter produced locally in a peanut- and gluten-free kitchen using simple, all natural ingredients. From savory to sweet, their collection is complete--try all 4 flavors: Original, Salt Free, Honey Roasted and Maple-Caramel. They also grind fresh almond meal each week! Check out the NaturAlmond website to learn more about their project, products, recipes and more!
Chef Demo
Jeb Aldrich, chef de cuisine at 4th & Swift, will join us this week for our chef demo at Grant Park. After graduating from Johnson & Wales in 2005, the classically trained Baltimore native gained experience in some of Atlanta's most highly regarded dining destinations including Rainwater Restaurant, Canoe and Joël. Since 2009, Aldrich has been working alongside his father, Jay Swift, and assisting in every aspect of creating the successful and popular farm-to-table restaurant that 4th & Swift is today. Aldrich is an incredibly talented and creative chef who is sure to whip up something delicious, so make sure you stop by the chef demo booth at 11am to see what he has in store.
A Special Invitation...
On Monday, September 15, the EAV community is showing support for our local farmers market by hosting a dine-out beginning at noon. Participating restaurants will be donating a percentage of their proceeds for one night to help with the farmers market outreach programs. Proceeds from the night will go towards the market double SNAP (Supplemental Nutrition Assistance Program) which provides over $20,000 of fresh, healthy food to low-income families in our community each year!
Participating Restaurants:
Featured Recipe
Try your hand at Sarah Dodge's adaptation on Eat Your Veggies, our blog's corner for market produce recipes, and challenge yourself to create this dish by mixing what's in your fridge with what's at the market this week.
Ratatouille
servings: 6 total time: 45 minutes
Ingredients:
- 2 cups onions, diced
- 3 garlic cloves, minced
- 2 TBS olive oil
- 1 shishito pepper, minched
- 3 eggplant, first sliced into rounds and then diced into 1/2 inch pieces
- 1/2 cauliflower, cut into medium florets
- 2-3 ripe tomatoes, diced (or add grape tomatoes)
- 1 bell pepper, diced
- 1 squash or zucchini, diced into 1/2 inch pieces
- 1/2 cup veggie stock
- 1 tsp each Rosemary, thyme, parsley all finely chopped
- 1 tsp paprika
- 1 tsp chili flakes
- 1/4 cup fresh basil
- salt and pepper to taste
- *optional kalamata olives + capers to taste*
Method:
1. Take eggplant rounds and sprinkle with a pinch of salt. You will see moisture rise to the surface. Blot dry after about 10 minutes. This will allow the eggplant to not get so soggy when cooking.
2. Heat 1 TBS olive oil in large skillet or stew pot over medium heat. add onions and cook until translucent. Add garlic and cook for 1 more minute. Add shishito peppers, cauliflower, and eggplant and cook until soft and starting to brown. Remove all from pan.
3. Heat the other TBS of olive oil. Add squash/zucchini and bell peppers. Cook until tender and starting to brown. Add tomatoes and cook for 1 more minute. Add 1/2 veggie stock and return eggplant/cauliflower mixture in with squash and tomatoes. Season with herbs and spices and cook until liquid begins to evaporate about 3-4 minutes. I like my ratatouille a little juicy so I don’t cook all of the liquid out, but if veggie juices aren’t your thing, you can just let it go a little longer.
4. Fold in olives and capers and garnish with fresh basil.
Follow Sarah's recipes every Monday on our blog!
Love Preserving Place?
CFM vendor and local artisan, Preserving Place needs all their fans' support to become a finalist for the American Made contest sponsored by Martha Stewart Living. Check out their profile and share it through all your social media: Facebook, Twitter and Instagram. The more shares the better their chances! Also check out their canning classes to preserve your beloved summer produce!
Not too late to join a CSA!
 Global Growers has now opened their second 15-week round. Their CSA program offers weekly deliveries of a diversified, balanced selection of produce that’s in season, together with specialty produce (with instructions on how to cook it) and an item of another CFM vendor. They also have work share opportunities and a weekly in-advance communication of what you can expect to find in your basket. Sign up and find more information here!
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Market Info
The Grant Park Farmers Market can be found in Grant Park at the historic Milledge Fountain at 600 Cherokee Ave every Sunday rain or shine from 9:30 am to 1:30 pm. We accept credit & debit cards and gladly double all EBT/SNAP benefits.
Visit
www.grantparkmarket.org
for more info.
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DOUBLE SNAP
The Grant Park Market is a grateful partner of Wholesome Wave Georgia, an organization that doubles every SNAP/EBT dollar spent at the market. Families using SNAP get twice the purchasing power for healthy food! $1 = $2. Visit the main info booth to get SNAP tokens or to find out how you can support the program.
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Bike to the Market
Your efforts to support your community don't have to end at buying local. Choose walking or biking to the market instead of car transportation, and help improve your neighborhood's carbon footprint. Cruise the roads aroun Grant Park and enjoy the outdoors in support of your community.
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