Tag Archives: farmers market

Farmers Market Bounty

18 Apr

by Green Gourmet K

Slow Food Savannah debuted at the Forsyth Park Farmers Market this weekend and we had lots of visitors to our table.  The market was very busy as usual and we were fortunate to be able to speak to many people from our target audience.  Hopefully support and enthusiasm for the organization will continue to grow.

While at the market I of course did a little shopping of my own and found some really inspiring and beautiful ingredients.

First off, Slow Food Savannah’s table was right next to Walker Organic Farms and those folks know how to display and sell some good-looking organic produce.  One thing that caught my eye immediately were these root vegetables.

Ignore the wilted leaves, that was my fault for not bringing a cooler.  So what’s so great about this funny looking root vegetable?

Oh yes, look at that beautiful pink color!  This is a watermelon radish.  It has a slightly sweet taste but is spicy and crisp, like conventional radishes.  It was new to me and I love finding something I have never tried before.

The Walker folks also had lovely, colorful carrots.  These carrots make me sad for grocery store carrots, they will just never, ever be able to measure up to flavor and appeal of the real thing.

The radishes and one of the yellow carrots (no need to peel these organic carrots!) went right into a salad with Walker spinach, feta cheese and a homemade vinaigrette.

I also picked up this little guy:

An heirloom cherry tomato plant!  I can’t wait to get this guy planted in a big container.

I hope this inspires you all to get to your local farmer’s market and find out what special varieties of new and interesting foods you might be able to find.  My time there this weekend was a great inspiration for me and I can’t wait to see what else pops up at the market throughout the spring and into summer.


Farmer’s Market: What’s in Season in Winter?

5 Jan

by Green Gourmet L

It’s hard for me to figure out what is in season when I go to the grocery store. It seems like I can eat strawberries, fresh tomatoes, and zucchini whenever I want. But I know that if I were to visit my local farmer, I wouldn’t be able to buy any of this produce in the dead of winter. So… doesn’t it make you question how this bounty of beautiful fruits and vegetables always seems be on the shelves? On Green Gourmets, we’ll be talking a lot about where our food is coming from and why it’s important to eat locally, sustainably, and in season.

I’m lucky enough to live with a year round farmer’s market in the “backyard” of my Dupont Circle apartment. If I ever have a question about what fruits and vegetables I should be eating for the season, I need only step into one of the many tents at the outdoor market. Here’s what’s fresh now!

Brussels Sprouts and other Cabbages

Carrots and Radishes


Leafy Greens like Spinach, Mustard Greens, Collards, and Swiss Chard

White Potatoes and Sweet Potatoes


Winter Squash: Butternut, Acorn, Delicata, Spaghetti, Pumpkin


Turnips, Rutebegas, Celeriac


Apples and Pears


Don’t recognize some of these winter wonders? Not to worry, the Green Gourmets are here to help. We’ll be posting many recipes using these local, seasonal ingredients. Try something new and don’t forget you read about it on Green Gourmets!

New Years Resolutions

3 Jan

by Green Gourmet L

Happy New Year everyone! The Green Gourmets are looking forward to a year filled with great food, good health, and making informed choices. We wanted to share our resolutions with you:

1)   Cook more often

Even we at the Green Gourmets have to motivate ourselves to cook after a long day. It’s so easy to just go out and grab lunch, dinner, even breakfast.  But, like exercise, the more you do it, the more it gets to be a routine. Anyone can be a cook, just pick up your knife and get started!

  • Buy a good knife- you can prepare your meal in half the time and it will likely last a lifetime.  
  • Stock your pantry with the essentials (olive oil, stock, beans, rice, whole grains, vinegar, mustard to name a few).
  • Buy herbs and spices.

  • Make more than you need, leftovers ensure that you don’t have to cook every night.

2) Choose good fats

Some fats are part of a well-balanced diet, and everyone needs fat to survive.  Here are some ways to incorporate healthy fats into your life:


  • Add nuts, avocados, canola based mayo and vinaigrettes to your salads and sandwiches.
  • Unsweetened coconut and dark chocolate are good choices for filling a sweet craving.
  • Use olive oil when sautéing.
  • Choose fish loaded with Omega-3 like sardines, salmon, or rainbow trout.
  • Avoid anything with “partially hydrogenated” in the label.
  • Get to know which low-fat and fat-free products taste good (some fat-free cheeses and yogurts taste like plastic and are not worth the wasted calories or your money).


3) Try new, local things

 Keeps it interesting and supports the community!

  • Try a new recipe, try a weird looking vegetable, try tofu! And don’t be afraid to try something again if it didn’t go well the first time.
  • Take a trip to an ethnic restaurant or market.
  • Sign up for a CSA (Community Supported Agriculture) which delivers fresh fruits and vegetables based on what’s harvested on the farm.
  • Buy your fresh produce from your local farmer’s market.


4)  Grow something!

Even if you just manage to keep some parsley or basil alive in your windowsill for a little while, grow something to include in your meals.  You will feel invested in what you’re eating and realize the pleasure of eating fresh herbs, fruits, or vegetables from your own garden.

5)  Indulge consciously

The key to healthy eating is splurging well but in moderation.

  • Make meat an indulgence instead of a staple at every meal.
  • Buy the best cheese and chocolate you can, it’s worth it!
  • Take yourself out for a great meal at a local restaurant.
  • 1-2 oz of dark chocolate and 1 serving of alcohol (beer, wine, liquor) is actually good for you! Bonus!

January is time for a new start and we hope you are on board! The Green Gourmets will be bringing you lots of information, recipes, and interesting facts in the weeks to come. Stay tuned!

Beets, it’s what’s for dinner

5 Dec

by Green Gourmet L

I have to admit that I’m kind of obsessed with beets. No not the scary, flavorless things that you see in the can.  The ruby colored roots you have passed by at the market dozens of times. Besides being deliciously sweet (yet low in calories, bonus!), beets contain nutrients that protect against heart disease, birth defects, and colon cancer.

When picking out your beets (possibly for the first time, adventurous eater), make sure they have the green tops attached and that those look vibrant. You can actually eat the greens.

You can cook them like spinach, sautéed in a little oil/butter and garlic. Or you can just tear them up and add them to any other salad greens. I just bought one bunch of local, organically grown beets at the farmer’s market for $3. So…two healthy veggies for the price of one, now that’s a bargain.

My absolute favorite way to eat beets is in Arugula Beet Salad with Pan Fried Goat Cheese. A light dinner or a great starter. Enjoy and don’t forget to tell them you read it on Green Gourmet!

Arugula Beet Salad with Pan Fried Goat Cheese

3 beets

½ lb arugula

4 oz log of goat cheese


breadcrumbs (or Panko)

1 egg


Boil beets in lightly salted water for 45 minutes. Place in ice water and peel off skins (the skins should fall off very easily). Cut into slices or chop into pieces. In the mean time, cut your goat cheese into discs. Dredge in flour, then egg, then bread crumbs and add to a hot sauté pan with 2 TB oil. Cook on medium high for 1-2 minutes per side until the crust begins to brown.  Place your arugula, beets, and fried goat cheese on your plate and add your favorite dressing. Balsamic vinaigrette or lemon vinaigrette is my favorite. Try a new veggie and don’t forget you read it on Green Gourmets!