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The Cumming Harvest
thecummingharvest@live.com
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SALE

Green Pastures is having a Back to School Sale on all their products including coconut oil. The sale prices are listed online so order today and tomorrow to purchase with this great discount. This sale will only last this week so now is a great time to stock up.

DIRT ROAD FARM

We are pleased to welcome CalyRoad Creamery to the Cumming Harvest market…

CalyRoad Creamery brings the flavor of the countryside to your table. Farm fresh ingredients and our commitment to quality create the delectable flavor of our artisan cheeses. Owner, Robin Schick, was formally trained at the Vermont Institute of Artisan Cheese and skillfully prepares all of our selections.

For our cow’s milk based cheeses, we start with fresh, all natural milk that is delivered weekly by local dairies. The milk is then pasteurized, cooled, flavored, cut and aged all in house, and all by hand. Our goat’s milk cheeses start with fresh, regionally sourced goat curd. Our gourmet cheeses include feta, the camembert-style Way Point, chevre, and aged goat cheese. Choose our creamy fresh Way Point topped with local dried fruits and nuts, or one that tastes great on its own. Be sure to try our delicious chèvre – available in a variety of flavors.

Look for CalyRoad’s wonderful products under the “dairy” section in the market.

RECIPE
Bacon, Feta and Veggie Omelette

INGREDIENTS:

1 sweet pepper
1 spring onion
1 slice of bacon
2 eggs
1/8 cup feta
Pat of Roasted Garlic, Basil, and Parsley butter

INSTRUCTIONS:

Dice peppers & onion
In a skillet, cook bacon, turning occasionally, until browned. Remove from heat, chop, and set aside.

Drain all but one tablespoon of bacon grease from skillet and add peppers and onion. Saute over medium heat with a pinch of salt until soft, about 3-5 minutes. Set aside.

In a mixing bowl, add 2 eggs, salt and pepper. Whisk thoroughly.

To a medium skillet, add 1 pat of butter. Place over medium heat and swirl pan to coat butter. Add whisked eggs and cook without stirring until mostly cooked through, about 3 minutes.

Top eggs with cooked peppers and onion, chopped bacon, and feta. With a spatula, fold in half. Slide omelette onto plate and garnish with additional feta if desired.

Upcoming Events Around Town

The Farmer Fund Launch Party

August 10 @ 6:00 pm – 9:00 pm $65
The Farmer Fund is the brain child of Lauren Carey of the Peachtree Road Farmers Market and Darla Synnestvedt of Farm Burger and exists to support our farmers in the face of natural disaster and help keep farmers farming. The Farmer Fund will officially launch on Monday, August 10th 6-9pm at The Cathedral of St. Philip with live music, 12 local breweries, 12 fantastic restaurants and the coveted Farmer Fund calendar.

Tickets are available here: http://www.brownpapertickets.com/event/1635214

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Organic Growing Course

August 29, 2015 – 9-4pm
Cane Creek Farm – Cumming, Georgia

Whether you’re interested in becoming an full-time organic farmer or you just want to produce delicious, healthy food in your backyard, Lynn Pugh’s legendary Organic Farming and Gardening course will teach you the basics so you can start growing sustainably.

Cane Creek Farm is the classroom, and you’ll engage in plenty of hands-on activities while you learn about everything from crop planning to soil biology. Its okay if you’re a total newbie!

And if you’re an experienced gardener, you’ll learn a lot too; Lynn teaches from the state’s first-ever organic curriculum, which she developed, and you’ll get a copy of this remarkable resource. You’ll also get to tour area farms and learn from other experienced farmers!

The course is offered in a series of 7 alternate Saturdays beginning August 29 and running every other week till November 21. To registration to to http://canecreekfarm.net/education/classes-and-workshops/. Cost is $475 or $450 for GO members.

Website: www.canecreekfarm.net
Address: 5110 Jekyll Road, Cumming, GA 30040
Phone: (770) 889-3793

Pick Up Options

COLONY PARK PICK-UP This is our main location and all orders will be prepared for you for pick up at this location, 10am-12pm, if you don’t choose another option below. You can order and pick up meat and seafood at this location.

VICKERY PICK-UP – Vickery Village Cherry Street Taproom pick up is between 1:00-1:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP item in the categories on the The Market page/tab. Customers choosing to pick up at Vickery should not order meat or seafood as we cannot transport meat and seafood due to Dept. of Ag regulations. Prefer payment online, will accept check or cc in person.

DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1:30-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.

Life on the Farm

The bees are working the wildflowers, clover and alfalfa vigorously this season. Our three hives are bursting with new life each week, and the fly-way in front of each hive looks like the runway at LAX. All three hives are strong, and if the queens remain healthy so will the colony. As the golden rod starts to come into bloom (late August), the “free” honey season will close and they will start putting away stores for the winter. Working with the hives has been enlightening, educational, frustrating, sad and inspirational. Each year the goal is to maintain a healthy population thru the winter, grow it during the spring/summer/fall, assist the hive to raise a new queen when the need arises and split the colonies when they grow too large. Honey is a wonderfully sweet afterthought, and the fabulous pollination of our fruits and vegetables is much appreciated.

The high tunnel is cooking away at 120 degrees thru our soggy 90 degree days. Pruning tomato plants today had a double entendre…I was pruned by the end of the experience!

Jump on to The Market; it is now open for BITE-SIZED tomato needs and your annual honey and wheatberry supplies.

Ordering will be open from Tuesday night until Thursday 6pm. Get your orders in now so packing can begin specific to your requests.

PLEASE NOTE: Deliveries will be made Friday to your chosen Dropsite Location .(ONLY 3 dropsite options.)

Thanks to all of our wonderful drop-site hosts!!!

Recipes for your consideration

Roasting cherry tomatoes is a slow, long process (mostly monitoring the timer), but well worth the effort. These little buds will flavor up the dullest fall sandwich or winter pasta sauce. Think about putting a bunch up, bag and freeze after you roast, and then pull them out when the rosy glow of fresh cherries is long gone.

Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole cloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours (or up to 8 hrs). You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And peel the cloves of garlic when you’re done–they’ll be wonderful and sweet–and store them in the container with the tomatoes for smearing on a sandwich.

From: smittenkitchen.com

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Wheat berries, cooked
2 cups wheat berries (hard/high protein varieties work best)
7 cups water
1 teaspoon salt if desired

Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).

Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.

If storing, cover and refrigerate for up to 2 days or freeze for up to many months.

Add to cucumber and tomato salads for more heft, cook with coconut milk and blueberries for a wonderfully hearty breakfast, toss a few handfuls into any soup for more chew to the meal. Protein and fiber at every turn.

Have a wonderful cherry-filled weekend!

Roger and Lara

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