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We now have jars in stock!  1/2 Pint, Pint and Quart sizes are available.  These are economy jars which are made for high pressure canning/cooking and water bath cooking methods.  They are not Ball or Kerr jars and you do not have to pay for their brand name. 

If interested, call us at 404-667-5121 to availability and pricing.

Thanks,

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There is an article in the July 28 Farmers Market Bulletin that I wanted to share with you guys.  It is about the nutritional value and usage of our under appreciated vegetable - the okra.

"Okra has been a  staple in Southern diets for generations.  Whether mixed in a gumbo, served with tomatoes, or fried, okra is a great-tasting southern specialty.

Okra contains many of the nutrients essential to good health.  It's a good source of fiber, Vitamin C, calcium and potassium.  A 1/2 cup serving contains 31 calories, 2G Protein and 2G Dietary fiber. 

Available in Georgia from June to November (providing it is actively harvested), okra is a great vegetable for summer or fall meals.  Although Georgia's okra production is concentrated in the southern part of the state, it can readily found in North Georgia.

Okra is the immature seed pod of the okra plant.  Look for pods that are tender; tips should bend with slight pressure.  Pods should be under 4 1/2 inches long, bright green and free from blemishes and decay.  Fresh okra bruises easily, so handle with care.  If refrigerated, okra will keep for up to ten days.

To enjoy your okra year-round, try freezing.  To freeze, wash pods and remove stem ends.   Blanch (scald in boiling water) for three to four minutes.  Immerse in cold water for three minutes to halt the cooking process.  Drain and package in freezer bags or containers, leaving 1/2 inch headspace.  Seal and freeze.  One pound of okra yields four servings. 

Cook okra in aluminum, porcelain, earthenware or glass.  Copper, brass, iron and tin cause okra to turn black, but this discoloration does not harm the taste."

You can read the article in its entirety in the July 28 edition of Farmers and Consumers Market Bulletin or visit their website at www.agr.georgia.gov.

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This is Michele and I am working with Ms. Lisa this weekend at the produce shop. I never would have guessed how much work is involved in running a produce shop. We went together yesterday to Mr. Brooks garden and we picked our own corn, it was my very first time picking corn in a garden and I have to admit that it was interesting. Mr. Brooks is a very intelligent man and gave Lisa and I history lessons while we were there. He told me about the history of Sutallee and the founding families of the area. We picked Merit corn and a fun fact about Merit corn is: A while back the Merit corn was the official corn of KFC and when they first started using it there were 24 perfect rows of kernels on each ear of corn. Today it has been cross bread and tinkered with so much that there are usually 16 to 18 rows of kernels in the Merit corn.

Mr. Brooks is a fun man to be around and he is full or interesting facts and information. Picking corn yesterday was a hot task but at the same time it was a fun task because Lisa and Mr. Brooks were there to tell me fun and interesting things about this part of Georgia.

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Have you ever had someone quote you a bushel price?  Here is a quick guide based on FDA regulations.

U.S. Commercial Fruit & Vegetable Bushel Sizes

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Thank you guys for letting me know this weekend my buttons were not working on the website.  I believe they are working now....all I could do Sunday was delete the original buttons and reinstall them.  Each one is linked to its own listing which is linked to my master email customer listing....and it seemed to me like the problem being encountered last week was it was hitting the macro but could not find the list.  Hopefully this is repaired now.... let me know if you run into more problems...I did do a couple test runs and they seemed to be doing their job.

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