Tag Archives: Buford Highway Farmers Market

The Christiane Chronicles: Stop swirling your Champagne, you idiot

Source: Atlanta Magazine

Rant Buzz Killers Swirling a glass of wine with a flick of the wrist can tell you a lot about what you’re drinking. The movement oxygenates the wine, releasing some volatile compounds that interfere with its true aroma. Raising the wine to eye level to look at its “legs” (the tears descending inside the glass) gives you an idea of its viscosity and alcohol strength. But the sight of anyone performing these acts with a glass of bubbly makes me hysterical. So you like to smash bubbles? You want to kill something that is alive?!?!? Champagnes and other sparkling wines ...

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This Buford Highway bread will have you falling for figs

Source: Atlanta Journal Constitution

Fig bread from the pastry case at Buford Highway Farmers Market. / Ligaya Figueras

Dish of the Week: Fig Bread at Buford Highway Farmers Market

I am fixated on figs.

The $1 fig bread at Buford Highway Farmers Market is the latest way I’m getting my fill. Called pan de higo, it’s stuffed with chunks of dried Mission figs and the entire roll gets dusted in sugar. I made the mistake of buying only one loaf when I should have grabbed a dozen.

Maybe my love affair with this ancient fruit isn’t my fault. Perhaps I was born with it. ...

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It’s worth waking up early for these Atlanta farmers market finds

Source: Atlanta Magazine

A bounty of goods from Peachtree Road Farmers MarketPhotograph by Jennifer Zyman. Whether you are new to cooking or an avid home cook, Atlanta has an bounty of riches when it comes to farmers market goods. Not only are our farmers prolific year-round, but local chefs such as Wrecking Bar’s Terry Koval and Watershed’s Zeb Stevenson (check out his wow-inducing Instagram dish series: #thingoftheday) elevate local farmers by spotlighting them on their menus. When markets are full swing, it’s easy to eat locally and seasonally while also supporting these farmers, who often work on tight margins. Plus, there are much worse ways ...

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The Christiane Chronicles: Atlanta’s fermentation fad is great, but about that quinoa craze…

Source: Atlanta Magazine

Rave Sour Power These days chefs are fans of fermentation. They’re putting up their own sauerkraut, kimchi, and sour pickles as if their life depended on storing food pioneer-style through the winter. They favor sourdough bread made from ancient starters and culture their own probiotic yogurt in the kitchen. In a related phenomenon, local fermented beverages like hard apple ciders from Urban Tree Cidery and mead honey wine from Monks Mead are becoming as popular as beer and wine. And kombucha—fermented tea—is everywhere. I am addicted to the natural fizziness of nonalcoholic fermented drinks such as doogh (a kind of ...

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The Christiane Chronicles: Atlanta’s fermentation fad is great, but about that quinoa craze…

Source: Atlanta Magazine

Rave Sour Power These days chefs are fans of fermentation. They’re putting up their own sauerkraut, kimchi, and sour pickles as if their life depended on storing food pioneer-style through the winter. They favor sourdough bread made from ancient starters and culture their own probiotic yogurt in the kitchen. In a related phenomenon, local fermented beverages like hard apple ciders from Urban Tree Cidery and mead honey wine from Monks Mead are becoming as popular as beer and wine. And kombucha—fermented tea—is everywhere. I am addicted to the natural fizziness of nonalcoholic fermented drinks such as doogh (a kind of ...

Read full article >>

How to build the cheese plate of dreams

Source: Atlanta Magazine

How to build the cheese plate of dreamsAlpha Tolman
Jasper Hill Farm, Vermont
Find whiffs of caramelized onions in this dense cow’s milk cheese by one of America’s artisanal pioneers. Alon’s, $22.99/lb.

Bellamy Blue
Sequatchie Cove Creamery, Tennessee
A raw cow’s milk blue with a soft pungency and hint of smokiness. Spotted Trotter, $32/lb.

Bermuda Triangle
Cypress Grove Chevre, California
Swings from pungent to delicately aged (the fuzzy outside layer is also edible). Your DeKalb Farmers Market, $16.99/lb.

Bijou
Vermont Creamery, Vermont
A wedge of this gooey, fresh goat’s milk cheese spread over a baguette is one of spring’s special gifts. Star Provisions...

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How to build the cheese plate of dreams

Source: Atlanta Magazine

Alpha Tolman Jasper Hill Farm, Vermont Find whiffs of caramelized onions in this dense cow’s milk cheese by one of America’s artisanal pioneers. Alon’s, $22.99/lb. Bellamy Blue Sequatchie Cove Creamery, Tennessee A raw cow’s milk blue with a soft pungency and hint of smokiness. Spotted Trotter, $32/lb. Bermuda Triangle Cypress Grove Chevre, California Swings from pungent to delicately aged (the fuzzy outside layer is also edible). Your DeKalb Farmers Market, $16.99/lb. Bijou Vermont Creamery, Vermont A wedge of this gooey, fresh goat’s milk cheese spread over a baguette is one of spring’s special gifts. Star Provisions, $6.50/piece Brillat Savarin Lincet ...

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Find cheese bargains at Buford Highway Farmers Market

Source: Atlanta Magazine

A block here and a wedge there can add up fast at the register, but you can find deep discounts in the cheese section of the Buford Highway Farmers Market. Fromage from trusted producers like Vermont Creamery, Jasper Hill, Sweet Grass Dairy, and Pierre Robert can cost half of what you’ll pay at shops intown. A word of caution: Turnover tends to be low, so check expiration dates. One tip-off is the cheese’s physical condition; if you spot mold spores on a cheddar or if your favorite double-cream looks unusually droopy, come back next week for a fresher batch.

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Find cheese bargains at Buford Highway Farmers Market

Source: Atlanta Magazine

A block here and a wedge there can add up fast at the register, but you can find deep discounts in the cheese section of the Buford Highway Farmers Market. Fromage from trusted producers like Vermont Creamery, Jasper Hill, Sweet Grass Dairy, and Pierre Robert can cost half of what you’ll pay at shops intown. A word of caution: Turnover tends to be low, so check expiration dates. One tip-off is the cheese’s physical condition; if you spot mold spores on a cheddar or if your favorite double-cream looks unusually droopy, come back next week for a fresher batch.View ...

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Find cheese bargains at Buford Highway Farmers Market

Source: Atlanta Magazine

A block here and a wedge there can add up fast at the register, but you can find deep discounts in the cheese section of the Buford Highway Farmers Market. Fromage from trusted producers like Vermont Creamery, Jasper Hill, Sweet Grass Dairy, and Pierre Robert can cost half of what you’ll pay at shops intown. A word of caution: Turnover tends to be low, so check expiration dates. One tip-off is the cheese’s physical condition; if you spot mold spores on a cheddar or if your favorite double-cream looks unusually droopy, come back next week for a fresher batch.View ...

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In Atlanta: Get fish for Good Friday now

Source: Atlanta Journal Constitution

Photo credit: Bakkafrost salmon from the Faroe Islands, north of Scotland. Atlanta Fish Market.

Feed the multitudes on Good Friday.

Prepare a feast-worthy supper for family and friends by getting fish—more than two pieces of course—at the following four markets. Many offer options such as whole, fillet, head off or simply cleaned. Plan to shop at these markets soon to avoid sky-high prices and long lines. While there, check out the bakery sections; there’s sure to be more than five loaves of bread.

<< 7 places to find delicious fish and seafood in Atlanta for Lent and beyond

<< 12 ...

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Ramps

Source: Eat Buford Highway

Every year around this time, food bloggers breakout into sweats as ramps begin to make their way into local markets. Recipes for ramp jam, ramp butter, ramps and eggs, ramp pesto and pickled ramps proliferate. Newspapers print lists of ramp festivals throughout the Southeast and insist that you will like ramps if you can get past their stink.

Ramps

If you really want to get a taste for ramps, go simple. I simply toss them in a good olive oil and throw them on a hot grill. Keep them moving so they don’t burn – you’re looking to wilt them down ...

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