Attn: Gardeners. Give Us Your Bounty!

romaine from notfromsunnybrookfarm's yarden

OK, all you happy gardeners out there, merrily tending your runaway beds of tomatoes, cucumbers and squash. What on earth can you do with all this bounty? Please consider selling your excess vegetables to rogueApron! We would love for our dollars circulate right back into the community and have fresh, local and organic vegetables for our meals!

Announcing, then, the rogueApron Buy & Barter Program!

Please contact us at ladyrogueATL@gmail.com so we can get a sense for what you might have and when!

You’re the best!

Lady Rogue

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A Dinner and A Thank You

Thank you dinner

A spiral of sesame marinated cucumbers grew in Rebecca Notofsunnybrookfarm’s garden; their thin crunch a welcome contrast to the spicy chipotle creamed potato, corn and spinach. Sharp basil, and the heft of Decimal Place goat feta contrast the slow lingering burn of the chipotle; corn kernels roasted then fried pop in my mouth. Sweet Whipporrwill sungolds tomatoes squish open with glee as I devour the last bits of the quiche; niman ham, leeks, and poblano.

It is a spicy meal – not one I would serve to guests; the sesame and basil offputting to the familiar Southwestern spices I crave.

It is a Georgian meal. Goats milked by my friend Christi lent the tang to the potatoes and the quiche; the feta Mary made was my guilty indulgence. My friend Margie drove all over Athens and back for my leeks, my spinach, my potatoes, my corn, my tomatoes – it is her relationship with the farms has me full. My friend Amy delivered this bounty while I napped.

And today I spent on a long field trip with my friend Duane, sourcing meats for the next dinner, scouting out locations, and gleefully scheming the details.

This has been a happy day, full of ideas from my talk with my friend Judith about the upcoming communal picnic in Piedmont Park, to help bring this experience to school lunchrooms.

It is not often in life that we find ourselves with such an abundance of luck. I wanted to take a moment to thank all of you for supporting rogueApron.

I never could have imagined being here.

Neat idea: VeggieTrader.com

veggietrader.com arts

So, all you home gardeners out there have been sweating the recent cold snaps … but what happens this summer, when you’re deluged with tomatoes and cukes? (Besides of course bringing them to a rogueApron dinner … )

veggieTrader.com, a two-week old site out of San Fran, aims to connect home gardeners with folks looking to swap or sell their excess. Right now the site is bare of Atlantans, but that’s sure to change as word gets out. Let us know if you sign up!

Check out a sample posting of Floridian homegrown lettuce. Yums.

veggieTrader.com

Thanks to Lissa Smith for the tip!

rogueApron joins Chef to School program

rogueApron is excited to announce a forthcoming partnership with the Chef to School program. Basically: food-loving chefs and cooks show kids that local vegetables are delicious with in-school cooking demonstrations. The kids love exploring their senses through food and getting involved with prep – and they are way more likely to grow up to make healthy food choices!

Many individual programs are getting started … partnerships where schools have local gardens, and ones in which kids have very little access to fresh food.

rogueApron will be planning some alliances soon, so be on the lookout for opportunities to join us.

Thanks go to Nichole Lupo and Seth Freedman, of Seeds of Nutrition, and Erin Croom, the Farm to School coordinator for Georgia Organics for their hard work in organizing! It’s a great program – if you’d like to get involved, email Nichole Lupo at nlupo@mendezfoundation.org!

More info and pictures

Georgia Organics Chef to School Program
Farmer Joe of Love is Love Farms and Michael Wall of Georgia Organics. The kids just eat up Joe’s positive energy.

Georgia Organics Chef to School Program
Atlanta’s food glitterati tours the school garden.

Georgia Organics Chef to School Program
Georgia Organics’ Erin Croom goes over the program with volunteer chefs. She’s a super nice lady, and so full of energy for the project.

Georgia Organics Chef to School Program
It’s not a whole lot now, but the kids at Neighborhood Charter School in Grant Park are very excited to grow their garden.

Georgia Organics Chef to School Program
Planted with such care. The kids we worked with today were thrilled to report that potatoes would be popping up this summer.

rogueApron’s Dirt to Table Dinner

rogueApron is very excited to announce that we’ll be putting together a dirt to table dinner this summer at Harvest Farms in East Atlanta. As you can check from this really-well-done video (ahem), young farmer Collins Davis is really starting from dirt. Located within the perimeter on Bouldercrest road in East Atlanta, the Harvest Farm is an ambitious project that plans to wed a sustainable, organic farm with an eco-friendly housing development. We wish them the best of luck as they break ground and sow seeds.

We’ll check in with Collins from time to time to see how the farm is going – and this summer we’ll be heading out to get dirty and get fed!

(p.s. Sorry the video isn’t super awesome, gang.)

Should the Obamas have a White House garden?

A President, growing food on the White House lawn? Ah, but it’s been done – check out this cute vid esplaining the history of Presidental Prudence.

And, a tidbit from the Godfather herself, Ms. Alice Waters, on what qualities the Obamas should look for in a First Chef:

I want them to consider somebody who thinks about food as being connected to nature, to time and place, who understands where food comes from. I’m not thinking of someone who is a celebrity chef. Sometimes the celebrity gets in the way of a focus on real food. I think it should be somebody who just really understands the philosophy. [NYTimes.com]

Have two minutes? Sign the Food Democracy Now petition to get sustainable food-friendly folks into important government jobs.

Oh, and p.s.? Next dinner February 13th.

Your Local Food Resolutions

Hello and hi, friends of rogueApron. I thought I’d take a minute to share some great Local Food Resolutions, written by Judith Winfrey of Love is Love Farms. Judith and Joe, in addition to being rad young local farmers, are simply great people who’ve really put their hearts into transforming a Dougasville farm – and by our extension, our attitudes toward food and life. rogueApron is going to be taking these resolutions to heart in the following year … please join us!

Love,

Lady Rogue

1) Eat Some Local Food

You don’t have to give up coffee or bananas or even fast food to eat locally. The beauty of eating local food is that we have 3 opportunities a day, 21 a week, 90 a month, and 1092 a year to do so. Try having an all local meal just once in the 21 meals you’ll have next week. Try purchasing one item from a local farm while it’s in season instead of from the grocery store. If everyone spent just 5% of their average home food expenditures (just $67.50) on local food this year, we would keep millions of dollars in our local farms, support our local economy, and strengthen our local food culture.

2) Savor the Flavor of Food

Enjoy the fresh flavor and texture of locally grown food. Take time with your meals. Slow down. Be present. Be mindful. We have to eat, but it shouldn’t be a chore. Pay attention to that ripe heirloom tomato and recognize the quality and freshness there you can’t find in any grocery store.

3) Grow Something Edible

Try growing something simple wherever you can: a windowsill, a patio, the backyard, the front yard, the neighbor’s yard (with permission), or in a community garden.

4) Meet a Farmer

They are the face behind your food. They work hard through the cold of winter and the heat of summer, driven by a passion for growing. This passion carries through to the food that you eat, pure bliss at the height of the season and fresh from the ground. Getting to know your farmers restores a social dimension to our food largely absent in today’s society. They can tell you stories about your food, its trials, tribulations and triumphs.

5) Tour a Farm

Food does not come from a grocery store. It comes from the ground. So why not visit a farm? A farm, the way it looks and smells and sounds, is a good reflection on how our food tastes and provides a window into the personality of a farmer.

6) Try Out Family Recipes (or Make Your Own)

Ask your parents, grandparents, aunts, uncles, cousins, and inlaws (if you still get along after the holidays) for family recipes. Make sure to get the story behind these recipes. Try writing the recipes out on a card and putting the stories on the other side of the card. Retell the stories when you serve the meal to your family and friends. Put yourself in the stories and pass them along.

7) Cook with Friends

Cooking alone can be frustrating. Invite friends over to help out, especially those culinarily inclined ones, and have fun. Even if you make a mess and burn everything to a crisp, you’ll have the memories.

8) Share Food

Eat as a family. Invite friends over. Host a dinner party. Throw a potluck. Have a picnic. Just turn off the television (or whatever else distracts from conversation) and see what happens. Eating together doesn’t have to happen over local food, although I encourage that.

9) Give Thanks

Remember that your food was grown by an real person at a real place. Even if you don’t know that someone or that somewhere, acknowledge the time, energy and (hopefully) love they put into planting, growing, and harvesting your food.

10) Donate to an organization that works on local food issues in your area.

Here are a few of my favorites.

ATLANTA
SlowFoodAtlanta.org
CVCAtlanta.org

ATHENS
LocalPlace.org

SOUTHEAST
SouthernFoodways.com

US
SlowFoodUSA.org