In Full Swing

This week at PRFM…

Make mom proud by visiting PRFM to get your fruits and veggies—and score some extra points by picking up a spring bouquet and sweet or savory treat for her to enjoy, too!

Chef Demo with Megan McCarthy

of Healthy Eating 101

and Atlanta Botanical Garden’s Edible Garden
10:00 a.m. on 5/12

Chef Demos are sponsored by
Whole Foods Market

Looking to put a spring in your step this (um) spring? Look no further than Megan McCarthy, healthy lifestyle consultant and chef extraordinaire, to get a few tips on incorporating good-for-you-foods in a good-tasting way. At Healthy Eating 101 and through her work with the Atlanta Botanical Garden’s edible garden, Let’s Move campaign, and Healthy Kids Across America Foundation, Megan teaches kids and adults how to incorporate fresh food into their everyday lifestyles. If simple, fast, and fresh sounds good to you, don’t miss her demo this Saturday.

Canning with Martha! 

9:00 a.m. — Blueberry jam

11:00 a.m. — Pickling 

8:30 a.m. to 12:00 p.m. — Q&A

New this year at PRFM, join us for a series of seasonal canning demos with expert Martha McMillin. Up this week, blueberry jam and pickling! Stop by the demonstration tent at any time for information and to have your questions answered. The farmers market has all the produce you need, and Martha will explain canning techniques for how you can easily put up market produce to store and enjoy throughout the year. Nothing like a juicy tomato sauce or fruity jam in the dead of winter, eh? Agreed.

SAVE THE DATE…

FRIDAY NIGHT FARMERS MARKET

June 1^st from 4:00 to 8:00 p.m.

One night only! PRFM is bringin’ it on a Friday instead of a Saturday, y’all. Tunes by bluegrass band The Farmland Trio, snackies and dinner from Atlanta’s best food trucks, produce and such from your favorite farmers market vendors, and (as if that weren’t enough to get your weekend going) our own PRFM Iron Chef-style competition. Oh, it’s gonna be brought. So plan to stop by for groceries, dinner, and then a show: the competing chefs will have $45 dollars to shop for ingredients to create plates for 100 patrons (you) to enjoy (and vote on) at 6:00 p.m. The price of tickets is $5 (on sale beginning at 4 p.m.). The price of this much foodie fun on a Friday? Priceless. Participating chefs: Jared Lee of HD1, David Gross of Market, Patric Bell, Justin Balmes, Suzanne Vizethann of The Hungry Peach, and Meghan Lewis of Whole Foods.

- Jennifer Maley

The Empire Gives Back

This week at PRFM…

Chef Demo with Ryan Smith
of Empire State South
10:00 a.m. on 5/5
Chef Demos are sponsored by
Whole Foods Market
Ryan Smith doesn’t just have Hugh Acheson’s back when it comes to producing some of the freshest, finest southern food in the A—one taste and you’ll agree he’s got your back, too. Ryan’s mad skills make him another “young gun” chef to watch; in fact, he was just named a 2012 Atlanta Rising Star by nationally acclaimed online magazine StarChefs.com. For more info on Ryan’s rise to the top, click on over here. 

 
Kids Learning Patch 
8:30 a.m. to 12:00 p.m.
Sponsored by The Captain Planet Foundation
Stop by the Kids Learning Patch tent for a family-friendly demo & activity! This week, you’ll learn about pollination with a hands-on activity and flower craft. (photo by C. Hutcheson Photography)

Lovett Spirit Day
8:30 a.m. to 12:00 p.m.
The Lovett School has been a leader in sustainability and farm-to-school dining. Come by their booth this Saturday to meet the “green leaders” of the next generation and see what tips you can take to your school!


- Jennifer Maley

You’re Invited! Earth Day Birthday

You won’t want to miss this Saturday at PRFM—come on over and wish us a Happy 5^th Birthday and celebrate Earth Day, too! 

There’ll be cake, birthday card making on seed paper, party hats, and an upcycled hanging garden demo by The Homestead.

PLUS, at 10:00 a.m., stop by our rock-star chef demo featuring radishes and kale prepared by the masterful Linton Hopkins of Restaurant Eugene. As founder of the Peachtree Road Farmers Market, there’s no one better to join the PRFM party this Saturday! Learn more about the multiple-year James Beard Award nominee and Southern Foodways guru here.

Also, live farm animals. Ain’t no party like a farmers market party, y’all.

- Jennifer Maley

Fennel and Fire

This week at PRFM…

Chef Demo with E.J. Hodgkinson
of Woodfire Grill
10:00 a.m. on 4/21
Chef Demos are sponsored by
Whole Foods Market
Not only is Chef E.J. Hodgkinson the skillful right-hand-man of Chef Kevin Gillespie at Woodfire Grill, but he’s also making quite a name for himself as a hot “young gun” on the culinary scene. In layman's terms, keep an eye on this kid because his future’s as bright as his food is good (very, very good). To check out E.J.’s bio, head on over to our post from last year’s demo. This Saturday he’s focusing on fennel, so come ready to enjoy one of spring’s best veggies!

Kids Learning Patch — 8:30 a.m. to 12:00 p.m.
Sponsored by The Captain Planet Foundation
Stop by the Kids Learning Patch tent for a family-friendly demo & activity! This week, you’ll learn about plants and their parts, how they grow, and how to plant seedlings.

Next week at PRFM…
You won’t want to miss Saturday, April 28 at PRFM—save the date to come over and wish us a Happy 5^th Birthday and celebrate Earth Day, too! There’ll be cake, seed-paper card making, party hats, and a chef demo by the masterful Linton Hopkins of Restaurant Eugene. Ain’t no party like a farmers market party, y’all.


- Jennifer Maley

April 14 is Opening Day!

It’s been a long, hot winter, y’all. But you know spring has arrived because this Saturday, April 14 is opening day at the Peachtree Road Farmers Market! Yes, Saturday will mark the sixth season that PRFM has blown into the parking lot at the Cathedral of St. Philip like a breath of fresh (local, happy, delicious) air. Stop by and welcome the good food and good people from 8:30 a.m. to 12:00 p.m.

New this year, look for Farm Burger Buckhead (you know, burgers), Pure Knead (gluten- and allergen-free baked goods), Simply Fresh (salads and such), Phickles Pickles (put-ups for snacking and cocktailing), Storico Fresco Pasta (your new Italian grandmother), and Cuisine (take-and-bake vegetarian meals). Check out the full list of your old favorite and new favorite vendors here.

Saturday’s Chef Demo at 10:00 a.m. brings a market fave, Local Three's Chef Chris Hall (who's bringing carrots, by the way). With a motto like this: “People Matter Most, Local Is Priority, Seasonal Makes Sense, Authenticity Rules, Quality Governs, Delicious Trumps, Pretense Stinks, Comfort Feels Good, Appreciation Tastes Better, Prudence Sustains It All” you know you’re in for a treat. So don’t miss some great food and tips from one of the coolest locals we know—last year he brought it with not one, but three (get it?) dishes. And you know he’ll bring it to the next level for opening day! For more on Chef Hall, check out our love note to him last year…here.

What next? It’s gonna be a season to remember. All the chef demos, kids’ activities, live music, and fun you’ve come to expect from the largest producer-only market in the metro PLUS a few surprises (Friday night PRFM complete with Iron Chef competition? Yes.)—so shop early and shop often cause it’s time to get your Market on!

P.S. If you’re in need of a couple recipes to go with all the yummy spring produce you’re going to pick up (think strawberries, asparagus, lettuce, carrots, beets, broccoli & more), just take a looksie at the 40 Real Simple posted here.


- Jennifer Maley

Get the Lowdown on Spring's Most Versatile Veggie!

The shining star of spring salads, a member of the BLT triumvirate, lettuce is one of the most widely grown and enjoyed vegetables around the world. But did you know this humble vegetable has a long history, diverse varieties, and preparations that extend far beyond the salad bowl? Whether you prefer buttery or spicy flavors, there's a lettuce for you!

Lettuce is actually a member of the daisy family, and its Latin name is Lactuca sativa, from the Latin word lac meaning "milk" referring to the plant's milky juice. The common lettuce we know and love is doubtless derived from wild lettuce–found as far back as 4500 BC–and it has been cultivated for many years across numerous countries. An important food crop in ancient Egypt, it was considered sacred to the Egyptian god Min. It also grew in importance among Persian, Chinese and Roman cultures. It is believed that Columbus may have brought lettuce to the Americas, and varieties can be found throughout North and South America.

Lettuce has six commonly accepted cultivars including Butterhead (Boston, Bibb, Buttercrunch), Chinese lettuce, Crisphead (Iceberg), Looseleaf, Romaine and Summer Crisp. Flavor and texture can vary extensively from buttery to spicy, delicate to sturdy. Lettuce prefers light, sandy, humus-rich soil that holds moisture well. It grows best in cool weather (early spring, late summer) and may bolt and turn bitter under too hot or dry conditions. Lettuce tends to be high in vitamins A and C as well as folate, with darker varieties higher in vitamins.

While we're most accustomed to lettuce in salads and sandwiches, Chinese cuisine often uses lettuce in stews and soups. Feel free to get creative! You can even slice a head of romaine in half, brush with oil, and grill it for a unique flavor to your salads. Here are a few more ideas for enjoying lettuce this spring:

Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing

Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and Tasso Ham & Pecan Vinaigrette

Spring Salad with Buttermilk Dressing

- article by Kimberly Coburn & photos by market volunteers

Farm Burger Buckhead PRFM Benefit

Waiting with anticipation for the Peachtree Road Farmers Market 2012 opening on Saturday, April 14? Us, too. But in the meantime, come celebrate all the good things in season now with a Farm Burger Buckhead dinner benefiting PRFM. On February 29, Farm Burger will host a four-course supper along with a mini-market featuring some of your favorite farmers selling fresh produce, eggs, and cheese. Mini-market will be held 3:30 p.m. 'til dark, with supper beginning at 8:00 p.m. Reservations are required for dinner and limited spots are available, so RSVP at 404-816-0603 starting Monday, February 20 to save your seat at this special benefit (cost is $39 + bev, tax & gratuity).