Category Archives: farmer’s market

The appetite is back!

Well hello good food people! It seems as though I have taken an extended vacation sans internet, not entirely true, but I did somehow manage to vacate my blog during the past several months. Grad school graduation, new job, ending a chapter in Savannah, and writing the table of contents for the next chapter sort of took a toll on inquisitive appetite. But I’m happy to report that I’m back (with an updated look) and exited to share some new adventures. This month is dedicated to all things Slow Food Savannah related, as we gear up and join forces with Well Fed for National Food Day, and next month I’ll be testing out the glorious city of LA and eating up all she has to offer – so stay tuned!



Just came across this from my weekly Good Food Jobs email blast, and I have to say, this is a fantastic idea. Freshocracy is the brain child of Christina DeLaura who is working to bring sustainably harvested, fresh market ingredients to kitchen tables across NYC. A simple concept – she does the shopping at the market, prepares healthy recipes, incorporates pantry staples perfectly portioned so there is zero-waste, and delivers them to your door. She’s even done the math – the average cost of eating out is around $48 (with tax and tip), the average cost of take-out is about $19, and the average cost of a freshocracy meal is only $15 (which includes 4 servings). It sounds like a no-brainer for singles or families who want meals made from local ingredients but don’t have the time, energy, or access to farmer’s markets. What I love most is that amateur, at-home chef’s are learning new skills with each delivery, and hopefully spreading the message and sharing food love with others. A message from the maker – Join. Cook. Enjoy.

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A taste of what’s in season

Last week I was lucky enough to spend the afternoon at Green Bridge Farm with owner Michael Maddox and his two trusty sidekicks. We chatted about retirement (Michael is a newbie), what’s in season, the love, sweat, and tears that go into organic farming, and the great reward of finally harvesting the goods and sharing a meal with friends. Along with two of my fellow colleagues, Erin Fenley and Robyn Richardson, I’m planning an evening supper at the farm in a few weeks to initiate two great projects/organizations: Foodscape Savannah and Slow Food Savannah, both in their infancy but boasting with great potential. The first dinner will be a pilot test run and a research study. Hopefully, all is well that ends better (a saying I heard from a friend this weekend), so that this becomes a common occurrence. Michael has done a fantastic job – from designing and building his spectacular two-story southern pine home to creating the most beautiful organic garden landscape I have ever seen. He makes living on the farm a dream come true. The photo story below will help bring the afternoon to life. Enjoy and a special thanks to Michael and his tour guides. Looking forward to “The Great Escape.”

an intruder in the garden

a beautiful herb garden

freshly harvested onions

a growing cilantro field


starting to change color

a chicken coop made from leftover materials

hello friends

The innerworkings of dinner on the farm

Today I met with two of my favorite fellow food ladies to discuss the logistics of hosting a dinner on the farm for a crowd of hungry Savannah locavores. Can four amateur chefs really pull off a 5-course dinner for 40 people using locally-sourced produce and limited kitchen accommodations in less than a month? We’re determined and truly inspired…mainly by the beautiful photos from a group of devoted culinary adventurists in California who started Outstanding in the Field back in 1998. Today, they travel around the country and Europe hosting dinners on the farm with their signature white linen tables that extend for what seems like miles.

Aside from grappling with numbers, costs, distribution, accommodations, and the like…we’re also wondering what do we want to get out of this “project?” What should people experience? What should they take away? Is this even possible, or is it just too difficult to source meals locally and make it affordable – and that’s why people  don’t do it on a regular basis? If nothing else, this will be one of those tried and true learning experiences. The first attempt may not be outstanding, but it will be an outstanding effort. Stay tuned!

Slow Food in Savannah

It’s finally here, folks! Slow Food Savannah is now an official recognized U.S. chapter. We couldn’t be happier. So now it’s time to get the ball rolling, gain some momentum, and spread the word to the community. We kicked things off last Saturday at the Farmer’s Market. Although we were threatened by storms the entire morning, it turned out to be a fabulous day for both producers and consumers! Springtime boasts great finds when it comes to produce – watermelon radishes, fava beans, beets, spring peas, strawberries, heirloom carrots, and lots of fresh greens. Check out Walker Farms’ artful harvest and award worthy veggies. It’s always my first stop, and it goes quick! Slow Food Savannah is currently recruiting interested members and planning our first event: a harvest supper out at the farm- Green Bridge Farm to be exact. Stay tuned for more details!

Smart Reuse- Palatable Pallets

Just came across this great reuse project for leftover pallets. Perfect for a restaurant, but even more perfect for a pantry or an open-air kitchen. Provided they are in good shape, I would love to find homes for all my mix-matched tableware, linens, and rows of root vegetables among the pallet shelves. And if you haven’t seen this site, check out pinerest immediately!

florida food story

While on a quick trip to south Florida, I stopped to visit with a local citrus farmer, Jerry, and his orange-loving chocolate lab Sophie. It was my first time picking Honeybells and tangerines from the tip top of the trees, carefully making sure to not puncture the skin (we only lost one, and it wasn’t really lost, the juice went right into my mouth 🙂 yum! We ended up with five giant grocery sized bags of the sweetest, juiciest citrus there is! I have my vitamin C for the next month, fresh, local, all-natural, and pesticide-free. Many thanks to the dedicated farmers and the skills and knowledge they lend to curious upcoming generations like me.

simple perfection


jerry and dad walking to the orchard

empty cart waiting to be filled for Highway 80 travelers

picking the hanging fruit

the sweet smell of hard work

lost one to the picker

jerry the citrus grower

jerry and rosalie's outhouses

sophie waits patiently for a tangerine

fruits of our labor

the future of food

This past Monday, five ladies from the Savannah Local Food Collaborative called a meeting. Their mission: to unite producers, chefs, distributors, local business owners, policy makers, students, and consumers around the issues concerning Savannah’s local food networks. Moderated by a professional collaboration guru, the two-hour session created opportunities for engagement and freedom to exchange information, ideas, concerns, frustrations, etc. Over the course of the evening the room grew from 30 interested advocates to nearly 70- and from 70 great minds, a list of the top five themes was generated. By an overwhelming vote, education ranked as no. 1, followed by coordination, infrastructure/investment, consumer access, and policies. Step 1: rally the troops. Step 2: establish connections around the five themes, determine inherent motivations, and collaborate. Step 3: create an open dialogue for continuous exchange of information. Step 4: enable Savannah to become a model program for sustainable and economical local food.

wholesome stop @ kendall square

a bustling wednesday farmers market in kendall square, cambridge. fresh

Musicians entertain, chefs inspire, farmers teach

Local farmers markets provide more than healthy, fresh produce, they provide an opportunity for interaction, conversation, inspiration, and more. It’s the perfect entertainment package for a Saturday morning and costs much less than a DIRECTV receiver.  The Portland Farmers Market (PFM) is a great role model to us all. Beyond sustaining local food economies, PFM’s strategic plan involves several other initiatives, one of which is Evergreen,  a three-year waste reduction plan. In its first year, Evergreen exceeded its goal of 50% waste reduction from landfill to recycling/composting. Components of the program consist of waste calculation, attainable targets, stations and signage, and education resources for vendors and consumers. Evergreen was adapted from an existing farmers market recycling station of another organization and tailored to meet the needs of the Portland community. Collaboration, funding, planning, and execution were critical to its initial success and will continue to be in the future. Portland Farmers Market has programs for low-income individuals to gain greater access to produce, a market-friendly/community demonstration bike station, a recipe booth, and several kids’ cooking events. What does your farmer’s market look like, or what would you like it to look like? Challenge yourself- what can you buy for $10? Please feel free to share ideas, recipes, and photos! (Source:


What can you buy for $10?