Our Executive Director, Katie Hayes, spoke about our work at the Soulshine Permaculture Conference this weekend!
Pan Roasted Pepper and Leek Cashew Cheese Dip Recipe by Educational Chef Mercedes Melendez Demonstrated at East Atlanta Village Farmers Market on September 14, 2017 Ingredients Pan Roasted Pepper and Leek Cashew Cheese Dip: 1 block Luna… Read More
Warm Apple Potato Hash Recipe by Educational Chef Andrea Blanton Demonstrated at Grant Park Farmers Market on September 10, 2017 Ingredients 1 lb fingerling potatoes – Rag & Frass Farms 1 Poblano pepper – Rag & Frass Farms… Read More
Market Pizza Bread Recipe by Educational Chef Paola Villafane Demonstrated at Decatur Farmers Market on September 6, 2017 Ingredients San Marzano Tomato soup (Mad Mama’s Soups $12), Rye loaf (Proof Bakery $7), Gouda cheese (Formaggio $8), olive oil… Read More
