Welcome to Week 3!
This chilly weather is going to do some damage to our less cold tolerant crops, but hardy greens like kale, collards and cabbage react to cold conditions and frosts by producing sugars. Their flavor will sweeten and become more palatable. Get your soup pots, sautee pans, slow cookers, and pressure cookers ready... it's time to get in that kitchen and cook!
Artisan Spotlight - Figment Kombucha
After a short break, Figment kombucha is back! If you are a kombucha-lover, you know that 12 and 16 oz bottles just don't last long enough, so Figment's 32 and 64 oz growlers should be more up your alley. Made right here in Athens, Figment’s mission is to create the highest quality kombucha possible using local, seasonal ingredients from Georgia family farms. Their teas are flavored delicately and naturally fermented in small batches for maximum probiotic benefit.
What is Kombucha?
Kombucha (kom-boo-cha) is a tangy, effervescent probiotic beverage made by fermenting tea and sometimes adding natural flavorings like fresh juices, herbs or spices. It’s a low-sugar drink packed with beneficial bacteria, vitamins and minerals that are said to promote proper gut health.
Independent Baking Co Bread Share - Multigrain
Soooo hearty and delicious. Made with stone-ground heirloom whole wheat flour, spelt flour, rye flour, oats, millet, quinoa, flax and sunflower seeds. A powerhouse of a bread that will stick to your ribs!
Farm Update - from Melissa Legette of Lazy Willow Farm in Washington, GA
"For the first time ever, we decided to grow rutabagas and it came as a total surprise to discover that they taste wonderful. We somehow had it in our heads that they were strong-flavored and displeasing. Boy, were we wrong. They are far milder than turnips and, when eaten raw, are reminiscent of parsnip. As they are watery like a turnip they are often paired with potatoes for a mash. Toss them into your favorite vegetable soup, cube them up and roast them (we paired them with beets to great success), or slice them thin and add to a raw veggie tray with your favorite dip. We’ve had local shoppers in our hometown pop them straight in the oven and bake them as they would sweet potatoes – they loved them. Simply put, rutabagas are versatile and downright lovely."
Without further ado... Let's eat!
