Recipe: Goat Cheese Toast with Raw Vegetable Salad
Goat Cheese Toast with Raw Vegetable Salad Recipe by Educational Chef Julia Schneider Demonstrated at Ponce City Farmers Market on May 29, 2018 Ingredients Bread from Proof Bakery ($10.00) Zucchini from Cosmos Organics ($3.00) Carrots from Levity Farms… Read More
Recipe: Cilantro Lime Poblano Slaw
Cilantro Lime Poblano Slaw Recipe by Educational Chef Mercedes Melendez Demonstrated at Decatur Farmers Market on May 23, 2018 Ingredients Market: Leeks from Snapfinger Farm ($3.00) Red Cabbage from Snapfinger Farm ($2.00) Cilantro Lime Poblano Hummus from Epicurean… Read More
Outreach Spotlight: Knife Skills Class at Clarkston High School
The International Rescue Committee hosts a Garden Club at Clarkston High School each week. This week, we were invited to lead a knife skills class focused on cool weather crops that can be found at the farmers market… Read More
Outreach Spotlight: Stacked Vegetables with DHA Seniors
For this month’s class with the seniors at the Oliver House, Chef Liz led participants in making Stacked Vegetables ‘en Papillote. See the recipe below! STACKED VEGETABLES ‘en Papillote – Parchment Parcels – Ingredients 1 medium eggplant, peeled,… Read More
Recipe: Super Quick Dill Pickles
Super Quick Dill Pickles Recipe by Carolynn Ladd Demonstrated at East Atlanta Village Farmers Market on July 13, 2017 Ingredients 1 tablespoon coriander seeds 2 teaspoons fennel seeds 1 teaspoon mustard seeds 6–10 cloves garlic- sliced thickly few… Read More
