Time to slow down

Tuesday, June 30, 2015


The past few months have been busy with getting gardens ready to plant. Now that it is summertime, this sense of urgency remains. Many of us farmers and gardeners are so used to the business of tending our gardens or fields that we forget to rest. The summer patterns of the sun and the solstice that make our days stretch even longer also make us feel like we can squeeze more work in, and need to. Something we can learn from our plants this summer, however, is the importance of pausing for a break.

 
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Summer Mint Salad

Monday, June 22, 2015

Summertime is an easy eating time, with large quantities and astounding varieties of fresh veggies available wherever you turn. Making meals to feed many mouths seems less stressful, as many seasonal vegetables can be eaten raw or tossed in a quick and easy salad. Tomatoes and cucumbers are piling up this week at area farm stands and farmer’s markets. These delicious veggies are versatile, eaten in everything from rich sauces to simple slices with only a sprinkling of salt. An herb that is used less often in many recipes around here, but that is just as available this time of year, is mint.

 
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Tis the Season

Thursday, June 18, 2015

Many of us have been anxiously ticking off the days until the juice of that first ripe berry fills our mouth. The time has come! Across the southeast, bushes are beginning to sag with the weight of plump blue and black berries just waiting to be picked. As farm stands begin to fill up with the season’s first pints, farms, too, are throwing open their gates for the U-Pick season. Are you looking for cheap summer fun with the family? Grab a bucket and some sunscreen and bring the kids along for a day at a local farm! Before you know it, your pails (and bellies!) will be full of sun-warmed berries at the end of an afternoon that is fun for everyone.

 
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Home Composting

Monday, June 08, 2015

 

Summer in the South brings an overflow of many kinds of fresh fruits and veggies in home gardens and farmers market stands alike. Chances are, if you cook at home with this abundant produce, mountains of vegetable scraps, like carrot tops, tomato heels, and pepper stems, begin to pile up.  An easy solution to ensure these nutrient-rich leftovers don’t go to waste is composting.

 
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Recipes to Stretch Your Local Food Budget

Tuesday, May 26, 2015

Folks don’t always equate buying local with being easy on the wallet. Fresher, safer, fairer, and tastier, sure, but not necessarily budget friendly.

 
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Local Food on a Budget

Monday, May 18, 2015

Grow Chattanooga is offering “Buying Local on a Budget,” a class to challenge anyone who believes that locally grown or raised foods are too expensive, this Friday, May 22 from 6-7:30pm. The class costs $10, and participants will learn tips and tricks for stretching your food dollar, compare the cost of convenience foods to home-cooked meals, and sample and take home recipes for easy-to-make, cost saving dishes that feature delicious local foods.

 
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Blinkens Haircut. A "Sheared" Experience

Monday, May 11, 2015

Where do our veggies come from before they are put on the shelves at Publix or Bilo? What does a beet green taste like fresh out of the fields? What lives and grows on a farm other than livestock? These are some of the questions that are answered when kids take a fieldtrip to one of Chattanooga’s local farms. Many area elementary schools begin to explore these questions in the classroom, teaching kids where their food comes from at a young age. This kind of education is invaluable when so many young people think their food comes only from the grocery store or the pantry. With the help of a field trip to a local farm, kids get a fun and educational way to learn about food and farms firsthand.

 
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New issue of TasteBuds now available

Monday, April 20, 2015

The latest issue of the TasteBuds Local Food Guide is now available! TasteBuds is our regional guide for finding local foods grown and crafted within 100 miles of Chattanooga. This issue shines a light on some of the exciting culinary trends appearing on restaurant menus in Downtown Chattanooga, TN. From ancient grains to bitter flavors, local chefs are embracing what’s trendy nationally, and incorporating locally grown and raised ingredients to add a distinctive regional twist.

 
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Simple Spring Time Frittata

Tuesday, March 24, 2015

 

Looking for a go-to dish to carry you through spring? We’ve got you covered!

 
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