New Grower, Workshop and Chevron

This post expired on November 01, 2023.

New Grower:Finch Creek Farm

I am very happy to welcome Farmer Cass from Finch Creek Farm to our family of growers and producers! Finch Creek Farm is a Certified Naturally Grown farm in Winder, GA. Finch Creek Farm will provide the co-op with certified naturally grown vegetables, herbs and melons when in Season.

Farmer Cass is proud to be a Local Farmer and you might have already met him at the Suwanee Farmers’ Market on Tuesdays this past summer.

His philosophy on how he farms can be found in Phil 4:13

Look for his lettuces, sweet potatoes, turnips, radishes, etc. on the market starting this Friday morning.

Workshop reservations starting this weekend!
We are now taking reservations for the Soap Making and Yogurt Making Workshop on December 7th from 2pm to 4pm. We are limiting it to 20 spaces so reserve your spot early.
Here are the details:
This is a beginning-level soapmaking and yogurt making class designed to teach students to make soap and yogurt by hand at home.
Soapmaking:
The main focus of this class is the “cold process” soapmaking method. After learning soapmaking safety, students learn to formulate soap recipes and calculate lye quantities using a “lye calculator.” The objective of this class is to have students understand saponification values and be comfortable creating their own soap recipes at home. Cold process soap making will be demonstrated during the class session. Each student will receive at least one bar of soap made during class.
Class topics include:
• Brief history and basic chemistry of soap making

• Necessary materials, supplies and equipment

• Safety considerations when working with sodium hydroxide

• Taking accurate measurements & proper mixing temperatures

• Using pure essential oils to scent your soap naturally

• Preparing your molds and molding options

• Insulating, cutting, curing and storing your finished soap

Yogurt Making:
• A brief discussion on the different types of yogurt cultures and preparation methods- We will focus on mesophilic culture (low heat process)

• Learn the cost savings of making your own yogurt at home

• Detailed demonstration of how simple it is to make yogurt using all the dairy products on the co-op market with no expensive equipment

• You will leave with a starter culture and the knowledge to make your own yogurt at home

and ample time for questions and answers

The cost of this workshop is $35 for paid members and $45 for non-paid members.

Pastured Chevron Order with B&G Farms
B&G Farms will start taking deposits for pastured chevron (goat) starting this week.

I have one member that is already interested in splitting the bulk purchase. Please contact me if you are also interested and I will forward your contact info.

The pastured goats are approximately 8 to 9 months old and weigh about 50 to 55 pounds hanging weight. B&G will take them to a local processer where you can call and let them know your custom cuts. They will help walk you though the process. This is a State Certified processer and the goat will be checked in in your name so you have complete control over the packaging. You may choose either a wrap or vacuum packing and this is included in the cost. Your total cost is $4.00 per pound hanging weight*. All goats have been pastured all year – they are young – tender – excellent grass fed meat. B&G will require $100.00 deposit when you order. The deposit is listed on the market site.

BeeBerry Farm has Kale and Radish Greens!
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Here’s my go to recipe for no fail Kale Chips:
1 Bunch Kale
1 Tbsp Extra Virgin Olive Oil
Pinch of unrefined sea salt
Cumin
Garlic Powder
Cayenne (Optional)

Pre-heat over to 330 degree (yes 330 degrees)

Remove kale leaves from stem

Wash and completely dry leaves

Place leaves on cookie sheet and drizzle on olive oil.

Sprinkle sea salt, cumin, garlic powder and cayenne (option)

Massage oil and seasonings into the leaves until all are coated

Place in 330 oven for 5 minutes, rotate and cook for additional 5 minutes (10 min total cooking time)

After cooking time is complete, turn oven off and leave kale in oven until oven is cold. (I sometimes make this at night and by the morning the kale chips are ready to pack in my kids lunches)

Enjoy crisp, crunchy, delicious kale chips!

The market will open up tomorrow morning (Friday) for ordering and close at 5pm on Sunday.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!