Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

School’s done, the fireflies are out, and the temperatures are soaring — summer’s here! The rains have come at just the right time, to knock those temps back a bit and to get that moisture into the ground. The spring leafy greens will soon take their leave from the Athens-area farms, but the ALG growers further up in the mountains will keep us supplied for quite a while yet.

Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market is open on Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market is up and running, Saturdays from 9am to 1pm, and you can find out more here: http://www.athenslandtrust.org/west-broad-farmers-market/. The Oconee County Farms Market is open on Saturdays in Watkinsville. Their website is www.oconeefarmersmarket.org. The Comer Farmers’ Market is open on Saturday mornings from 10am to noon. Check www.facebook.com/comerfm for more information. Washington, GA also has a lovely little Saturday market, running on Saturdays from 9-12. You can learn all about them here: www.washingtonfarmersmkt.com. If you know of any other area markets operating, please let me know.

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Organic vs. Conventional

(Market Note: Market at Dothan makes no claim to be an “Organic” Market as the bulk of our growers and vendors are too small and too busy growing food that exceeds National Organic Practices (NOP) standards. What we do claim to be is SUSTAINABLE which produces equal and superior foods, farms and families. The following article explains the difference between our values and conventional farming better than we can despite the use of the “o” word.

The differences between organic and conventional foods stem directly from the farming methods that were used during the food’s production. Many people are unaware of some of the differences between the two practices. Agriculture has a direct effect on our environment, so understanding what goes into our agriculture is important. Below is a list of some of the key differences between organic and conventional farming. One of the biggest differences that is seen time and time again across all research between the two farming practices is the effect on the land. Organic farming works to increase sustainability, biodiversity, and to encourage good soil and air quality. This is maintained by the use of natural growing practices, the avoidance of harmful chemicals, and the continued practice of crop rotation and other natural farming methods.

Organic Farming
Organic farming minimizes chemical usage
Organic farming promotes biodiversity
Soil health is improved with organic farming practices
Only natural methods are used in organic farming

Conventional Farming
Conventional farming makes use of chemicals, synthetics, and other materials to manage weeds and pests
Conventional farming uses unnatural farming methods
Conventional farming use of pesticides has garnered attention towards acceptable levels of toxicity, and whether there should actually be an acceptable level
Pesticides used in conventional farming can be damaging to your health.
There are many other differences between organic and conventional farming, but these seem to be the most spoken of in regards to consumer health. There have been arguments around whether or not conventional farming methods are safe for one’s health. This is because of the pesticides and GMO’s used in the conventional farming practices. Many people are concerned that those growing practices promote unsafe chemical use, especially because the level of toxicity is said to be under a “safe” level, but what is really safe?

Luckily, many places make it easy to get ahold of seasonal, local and organic products. There are many CSA’s, grocery delivery services and organic markets that promote a more healthy way of eating.

(End note: That last paragraph describes Market At Dothan and our four core values of FRESH, LOCAL, SUSTAINABLE and YEAR ROUND. Our goal is to provide you the best in the Wiregrass!)

D’s Jellies

Sometimes we never know the greatness that moves among us! Our very own Dianne Herring is a case in point. Dianne has been a part of Market at Dothan for many years, well known and well loved for those delicious jams and jellies made with homegrown mahaws, blackberries, peppers, , etc from her farm.

Did you know she’s also an accomplished cook whose work is regularly featured in Wiregrass Living magazine?

Congratulations Dianne! We’re proud to have you as part of our Market family and can’t wait to get a copy of the magazine!

Footnotes

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

For the salad:
1-2 fennel bulbs
1 bunch of carrots
a few beets
1 head of broccoli
1 head of raddichio
2 cloves of garlic
olive oil
salt

For the dressing:
half a lemon
3 tablespoons olive oil
1 teaspoon honey
cracked pepper to taste

Directions

Scrub the beets and parboil them on the stove top in a heavy sauce pan until you can pierce them with a fork. Cool to handling temperature then remove the skins. Halve or quarter any large beets. While beets are simmering and cooling, prepare the fennel.
Preheat the oven to 375. Trim the fennel bulb and thinly slice on a mandolin from top to bottom, keeping the base intact. If you don’t have a mandolin, simply use a sharp knife and slice as thinly as you can through the whole bulb from top to bottom. Toss with olive oil and arrange on a baking sheet. Roast until beginning to turn golden brown, turn and roast for another minute or two. If your pieces are not an even thickness, they may not brown evenly. Not to worry, just remove them as they are done and allow the rest to finish cooking. Remove to a plate to cool.
Turn oven up to 400. Place beets, carrots, peeled garlic cloves, and broccoli florets evenly on a baking sheet and drizzle with olive oil. Roast until taking on some color and the broccoli is a touch crispy. The broccoli will be done first, so remove and continue roasting the rest, about 25-35 min. total. Turn the vegetables as needed to prevent burning.
While you let the vegetables cool a bit, coarsely chop the radicchio and place in a large serving bowl.
Make the dressing: combine all dressing ingredients in an empty jar, screw the lid on tight, and shake to emulsify. Transfer the vegetables on top of the bed of radicchio, arrange the fennel crisps on top, and drizzle on the dressing. Ta da!

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!