Perfect Pie Crust

Monday, August 24, 2015

After trying my hand at homemade pie crust and essentially failing for close to a year with dense, flavorless, doughy, and ugly results I had declared that pie crust was my arch nemesis in the kitchen.  One afternoon I was looking at a set of recipes an old friend’s mother had put together for me and came across this pie crust recipe that called for traditional ingredients (a couple of which can be locally sourced) and decided to try my hand at it.  This recipe came from my friends Italian grandmother who had migrated here as a young woman.

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The Fall/Winter Edition of TasteBuds has arrived

Tuesday, August 18, 2015

The TasteBuds Local Food Guide is a free resource for folks looking to make a deeper connection to their food. Each edition educates and entertains readers through local food driven stories, articles, and recipes, and contains an ever expanding directory of the farms, farmers markets, community gardens, grocers, restaurants, and resource organizations in our area.

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Back to School

Monday, August 10, 2015


It’s that time of year again. The rays of sunshine look a little longer in the morning, the cicadas are as loud as lawnmowers, and farmers are pulling up their summer crops and replacing them with those that love cooler weather. For many in the community, this time of year also means early morning searches for missing shoes and misplaced backpacks, cramming gear and sports equipment in the back of the car for the kid’s next game, and trying to throw together healthy meals that the kiddos will eat, especially when not under the careful supervision of their choosy parents. As students head back to school and extracurricular activities fill up the schedule, priorities for many families shift, which often means fewer folks heading to our region’s farmers markets.

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Learn how to make Quick Pickles

Monday, August 03, 2015


This Thursday, August 6, Caroline Thompson of The Farmer’s Daughter will teach you how to make quick pickles using summer produce. Sponsored by the Harvested Here Food Hub (HHFH) this class will provide participants a better understanding of how to quick pickle seasonal local vegetables, samples of the recipes, and a jar of their very own class-made pickles to take home.

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Understanding Farmers Market Regulations

Tuesday, July 21, 2015

This past Saturday a panel of experts gathered at Crabtree Farms to discuss Farmers Market regulations in Georgia, Alabama, and Tennessee. The panel discussed different rules and regulations in each state, and answered questions about everything from what is considered a “prepared” food item, to proper labeling, and to best practices for vendors carrying their products across state lines.

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Sustainability-its a field day

Tuesday, July 14, 2015

Sustainability. It’s one of those words that is tossed around a lot, but what does it actually mean to be sustainable? The United States Environmental Protection Agency (EPA) defines it in this way: “Sustainability is based on a simple principle: Everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment. Sustainability creates and maintains the conditions under which humans and nature can exist in productive harmony, that permit fulfilling the social, economic and other requirements of present and future generations. Sustainability is important to making sure that we have and will continue to have, the water, materials, and resources to protect human health and our environment.(1)"

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The Closest Food Source: Your Backyard

Tuesday, July 07, 2015

Growing your own food takes time and effort. It is something that many people dream about doing, but it is a dream that does not always come to fruition. Schedules get in the way. Or space. Or responsibilities. What most people don’t realize is that the uncultivated world around them provides a free and tasty source of nutritious plants that, with the help of a handy guide book, can be easily found right in their own backyards.

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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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