Freshen Up Your Winter Plate

Tuesday, February 18, 2014

 

Sometimes local, seasonal eating can start to feel a little, well, repetitive. While the winter season has its virtues, it isn't the most prolific time of year. But don't let the lack of variety get you down; we've compiled a list of helpful tips to see you through until spring.

 
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What do farmers do in the winter?

Wednesday, January 15, 2014

What do farmers do in the winter? Aside from cozying up with a seed catalogue, making sure their animals are warm, and making repairs to tools and equipment, many area farmers are attending the Southern Sustainable Agricultural Working Group’s “Practical Tools & Solutions for Sustaining Family Farms” Conference this week in Mobile, AL.   
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Winter Warm-Up

Tuesday, January 07, 2014

Winter has fallen upon the south. The temperatures have dropped to well below freezing and the icicles hanging from our cars in the morning are still intact at the end of the day. Times such as these call for hardy dishes served piping hot to warm our weather-weary bodies. Try whipping up a batch of Winter Vegetable Stew from the winter edition of the Eat Up cookbook series (available here). This recipe can be quickly thrown together using whatever seasonal produce you have on hand and pairs nicely with a thick slice of warmed bread.

 
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Eat Your Veggies

Friday, December 20, 2013

Poet, Ray Zimmerman, shares a few reasons to eat your veggies.  
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A Word From Jeff Pfitzer, Gaining Ground Director

Friday, November 15, 2013


 
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Eating Local During Thanksgiving

Tuesday, November 12, 2013

Thanksgiving is a time of giving thanks, and there’s no better way to accomplish this than with loved ones and food. This year, decide to have an all-local thanksgiving. Not only will you experience some of the best tasting produce, meat, eggs and cheese around, but you’ll que up a meaningful conversation about the process from farm to plate, and how we can support the local food system – by gathering around a table to enjoy local food and be thankful for it.

 
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Sesame Garlic Greens

Monday, November 04, 2013

Next time you’re at a farmers market, grab several bunches of collards, because there’s no shame in eating a whole bunch by yourself. You’ll be eating the most amount of nutrients per calorie than any other food out available. And no matter what green you choose, almost all are packed with Vitamins A,C, K, calcium, folate and potassium. There’s also plenty of micronutrients still being discovered in greens, and some that have yet to be discovered.

 
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Welcome Main Street Meats

Friday, October 25, 2013

Clean and sustainable meat is an important choice affecting more than just our health. Animals humanely raised taste better, and the land from which those animals are raised benefits as well.  Luckily, with businesses like Main Street Meats – located on Main Street in Chattanooga - it’s now easier than ever to enjoy clean and sustainable meat that is locally grown.


Inside Main Street Meats


Dan Key, partner in Main Street Meats, is excited to provide Chattanooga with this choice. “Our main goal is to better the lives of Chattanoogans with real relationships with their butchers and farmers, by selling Chattanooga area proteins only,” Key says.  “We want our customers to walk out our doors after every visit more excited and more educated about eating well.”


Sandwiched between Niedlov’s and what was Link 41, Main Street Meats is a hub for farmers to sell their meat. They work to provide transparency from farm to plate, which is evident in the layout of the shop. Customers can watch as Milton delicately carves meats or Ryan creates masterpieces for lunch specials.  It’s evident that at Main Street Meats, there’s a true commitment to the old world ways of eating, thinking about food, and preparing it.


Offerings on their chalkboard are changed daily


Main Street Meats currently works with six different farmers, including Trew Farms (pork), Hoe Hop Valley Farm (turkey, pork and chicken), Benton Farm (pork), Cloudcrest Farm (beef and pork), Sequatchie Cove Farm (lamb and beef), and Belle Field Farm (beef). All the animals that Main Street Meats purchases are free range and grass-fed, and most animals were fed non-GMO feed.  Because Main Street Meats buys a whole animal from nose to tail, unusual cuts are offered that usually aren’t carried in mainstream grocery stores. This allows some affordable options that are still nutritious and just as bit flavorful as the well known rib-eye or filet mignon.


The butchers working their magic


Don’t miss out on Main Street Meats’ Grand Opening this Friday, November 1st, from 2pm – close. Plan to stop by and taste samples using local meats, and to meet your local butcher and farmers. Lastly, feel free to do some shopping and cross a few items off your grocery list!


Operating Hours:

Monday – Friday: 11 am – 7 pm

Saturday: 10am – 4pm

Grand Opening is November 1st, 2pm - close




 
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Winter Squash Fettucini - an Eat Up cookbook offering

Thursday, October 17, 2013

Today’s gloomy weather reminds us of a warm seasonal pasta dish that was featured in last year’s fall edition of the Eat Up cookbook series. The dish, Mushroom & Squash Fettuccini with Nutmeg Cream Sauce, hails from Tony’s Pasta Shop & Trattoria in the Bluff View Art District of Chattanooga. Tony’s makes their own pumpkin fettuccini for this, and if you’re feeling inspired, you should, too!

 
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