Market News

Farrar Farms says Farrar Farm has several Special Order items available for your Mother’s Day dinner (such as whole beef tenderloin). Don’t disappoint mom!!!! Order now to ensure that it’s ready for the big day.
Any questions on special orders? Let us know!

Botanical Harmony Farm has plenty of duck eggs this week! Stock up for Easter baking or incredible soft or hard boiled eggs!

Linda from Dogwood Valley Greenhouse sends this cheery Springtime note:

Yes it’s really spring. I didn’t think I’d ever be able to say that, this year! In the greenhouse, the plants may be blooming a week or so earlier than they would if outside, in the wind and rain. But they sure are happy in the greenhouse! This week, many of them are continuing to bloom from previous weeks, such as Euphorbia, columbine, coreopsis, creeping phlox, Dianthus, charming taller woodland phlox, dwarf Solomon’s seal, vinca, and azaleas. I’ve also noticed a few new blooms, including some of the dwarf carnations, foam flower, coral bells, pincushion flower, Spiderwort, and salvia.

The ferns, especially the low Japanese Painted and the taller Ostrich, would look really great in your woodland garden. The wandering Jew hanging baskets are lush and full, and the Rex begonias are ready (as soon as the weather stays consistent) to add color to your porch or patio.

The mints and oreganos are doing very well, and finally the thyme is filling out. Salad burnet is still thick and full, waiting to be a part of your next salad. We have a few Rosemary and Lavender plants as well, and a limited number of Stevia. Valerian, a very useful herb, can also add a tall white accent to your perennial border.

And a nice surprise: the Christmas cacti are back in bloom! They actually haven’t been resting for long, and I’ve been watering them right along. So I’m not sure what triggered the bloom cycle, but they’ll make great Mother’s Day gifts. (I will wrap for you.)

Don’t forget: it’s not reliably warm enough for tomato and pepper plants yet, in spite of what some of the big box stores try to tell you. In fact, I saw several dead ones in my local shop a couple days ago, and there will be more after this coming Monday’s cold night. And I’m going to throw out a forecast that we will get one more frost, right after the next round of vegetable plantings. My suggestion: wait till at least May 1, when the soil is nice and warm, allowing for good strong root growth, which is essential for healthy plants. Then get your tomato and pepper plants from Dogwood Valley Greenhouse. I will have several varieties of tomatoes and some California Wonder green bell peppers, available in about two to three weeks.

Check out all the excited listings on our incredible market!

See ya on the porch!!

Tracey & Ashleigh

To Contact Us

The Cumming Harvest
thecummingharvest@gmail.com
Facebook

This Week

Market opens at 10AM

WHITE OAK PASTURES ORDER DEADLINE HAS BEEN EXTENDED TO APRIL 22. Place your order for pastured chicken, pork and sausage at the market or email whiteoakpasturesorder@gmail.com or Jennifer at The Cumming Harvest
thecummingharvest@gmail.com

Meadow Valley Amish CHEESE is back at the market, and you know it won’t last long! We are stocked on the following varieties: Baby Swiss, Gouda, Havarti, Cheddar, Sharp Cheddar, and Pepper Jack.

STRAWBERRIES BY WATSONIA FARMS

CARRELL FARMS has Alpaca, Lamb and Water Buffalo.

The live plant sale is still going on and it’s the perfect time to plant your veggies and herbs.

Ancient Awakenings has your favorite probiotic foods- kefir, kombucha, various krauts, and cultured veggies.

Buffalo Gal beauty products will be delivered to the market this week!

Other items you won’t want to miss this week:
-White Oak Pastures Pork Country Breakfast Links
-Artichoke Blue Cheese Quiche by Royal Rose Bakery
-Broccolini and Fennel by Heirloom Gardens
-Mizuna and other lettuces by Grow with the Flow
-Organic All-Purpose Cornmeal grown and milled by Dayspring Farms in Danielsville, GA
-Local Wildflower Honey by 5 Lights Farm

And now for an important message from Suzanne:

Pick-Up

Market Location and Pick Up
Pick Up every Saturday from 10am-12pm.
Located in a small building directly behind The Episcopal Church of the Holy Spirit.
724 Pilgrim Mill Road, Cumming, GA 30040
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Market News

Hello!

Well, it took us a while but we are back!! This transition into spring has been a doozy, and was a big setback to most of our planned spring crops. The months of March and April are challenging to keep productive anyway, but with the especially cold winter and wet and chilly follow up weather, crops were hard to get started and even harder to get to want to grow!

That being said, we are still rather low on produce, so there is not much offered in that category. We hope by even next week to have more available for you! Don’t lose hope – the good stuff is truly right around the corner!

Meanwhile, we did want to start offering you the wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year -10 kinds to be exact! All organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!

In the coming weeks we will continue to have plants for you – eggplant and peppers, and different varieties of basil. If you have any questions about something in particular please let us know!

Please enjoy the offerings from our other vendors! Bear Creek Farm and Wedge Oak Farm have a great selection up with lots of new items and specials! The Bloomy Rind has a wonderful curated variety of artisinal cheeses.
This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.

We really look forward to seeing you!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Sweet Potato and Kale Sheet Pan Salad with Lemon Balsamic Vinegarette

A delicious and easy dinner to throw together!

2medium sweet potatoes, about 1 1/2 pounds
Kosher salt and freshly ground black pepper, to taste
116-oz. can of chickpeas, rinsed and drained
1/2 red onion, cut into 1/4-inch thick slices
1/3 cup sliced almonds
1/2 bunch of kale, stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
1/4 cup crumbled aged cheddar
1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices

For lemon-balsamic vinaigrette:

2tablespoons balsamic vinegar
1tablespoon lemon juice from 1 large lemon (reserving extra juice)
1teaspoon dijon mustard
6tablespoons extra-virgin olive oil
Pinch of sugar (optional)

Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats. To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors. Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette. When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes). Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way. Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper. Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.