FARMER GRANDMA BROCK

Grandma Brock’s Country Farm is a 13-acre farm situated between Atlanta and Athens providing locally and naturally grown produce in Franklin County, Georgia. We grow on land which is Certified Naturally Grown (CNG) using biodynamic, natural and sustainable methods. We specialize in heirloom organic tomatoes and vegetables along with medicinal/culinary herbs and flowers. Our produce and herbs are …See More
General Information
The growing season has begun and our 2013 Community Supported Agriculture (CSA) program is now open for registration:

** More share varieties – We’ve become a multi-farm CSA. Adding a grower enables us to provide you more variety in weekly produce share. Your produce share will include fruits such as strawberries, blueberries and apples.

** More share types – In addition to our produce share, we’ve added milk and egg shares in both full and half share options.

** More products – We’ve added artisan products such as goat cheese, grass-fed beef, baked bread, gourmet mushrooms, honey, and coffee. These products are from local GA growers. We’ve added these products in response to our customers need for a complete shopping experience. Products are available each week for purchase and pick up with your weekly share.

** More pick-up locations – We’ve added additional pick up location in Buckhead and Athens. As well a “Door-to-Door Group Delivery” option in Atlanta area.

Contact Debbie for registration details at csa@GrandmaBrocks.com

JOIN Chef Costanzo Astarita and Farmer Grandma Brock for a night filled with enchantment, food and friends as we celebrate Octobers’s HARVEST in an architecturally intriguing venue!

WHEN: Wed., October 9, 2013 at 6:30 BYOB

WHERE: It’s a Surprise

Reservations open to all members on Friday, September 6.

Go to BUY TICKET for reservations
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Q & A with CHEF COSTANZO ASTARITA

Why is sustainability important to you & your restaurant?
Conservation is important to us, without sustainability we couldn’t survive as humans. Generations to come will benefit from out conservation and our future businesses.
If you were a farmer what would you raise or grow?
Tomatoes. Our family has a strong history and affinity with tomatoes. On the Isle of Capri, there is a strong connection to
what little land we have. Cherry tomatoes are my families favorite. The real ones too, not gassed or genetically enhanced.
When you taste a real tomato, you can never go back.
What one seasoning can you not live without? Garlic. It goes with everything and enhance and lends a nice heat to your dishes.
What should every kitchen not be without? Real Salt! Also a variety of different salts. Salts are not created equal, based on where they are from and how
they are harvested.
What chef, person and or book inspired you to enter the culinary world? The men of my family. They were all chefs and traditions and stories were passed down from the recipes they gave me.
What are some can’t miss items on the menu? Pappardelle with Lamb Ragu and Kimchi Wings
What celebrity or historical figure would you most want to serve a meal to? Leonardo DaVinci
Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ? The Isle of Capri overlooking the Faragliglioni. My Wife. I would eat a pasta with fresh local seafood and listening to Pepino

Chef Costanzo Astarita was born into a family of chefs on the Isle of Capri.  Shortly after, his family immigrated to Bermuda where he trained at the Bermuda Culinary School.  He then moved to the United Kingdom to finish his Hotel Restaurant Management Degree.  WIth all of his culinary education and experience, his greatest influence was his father, where he worked and trained under extensively.  This true Italian training developed his mantra of using the best and freshest ingredients that are in season.  “Keep the recipes simple and let the ingredients shine in the dish.”  After moving to Atlanta, Astarita spent some time at Chateau Elan, as director of food operations, and then set out to open his own restaurant group, which involves Ciao Bella, Baraonda, PDH (Publik Draft House) and Fig Jam.

WILD FOR MUSHROOMS IN APPALACHIA
FOUNDERS SOCIETY ONLY

September 28, 2013
SOLD OUT

Spend a morning with Mushroom Man Alan Muskat as we walk the forest of Appalachia near Asheville and let nature set the territory for an underground mushroom lunch near the Blue Ridge Parkway. Then we we join Chef Mike McGirr  in the evening  to enjoy his passion for the natural environment as he translates it seamlessly into the kitchen. More details of Alan can be found at No Taste Like Home or read Mike’s blog at  Michael Ray Eats 

This event is closed to Founders Society members only and seats are limited.  Please contact info@forfoodssake.org for reservations.

Q&A with FORAGER ALAN MUSKAT

What prepared you to be a farmer?
I don’t farm. I forage, partly because I am unprepared to farm. Farming requires commitment, i.e., quite literally, putting down roots. And I’m afraid of commitment. But foraging can be a commitment to “staying present” because foragers can’t be choosers: you have to take what you can get, i.e., “love the one you’re with.”
What is a unique feature and how many acres do you farm?
I forage mostly within a 45-minute radius of Asheville, which amounts to about four million acres. The unique feature of this “farm” is that it is the most biodiverse northern temperate ecosystem in the world.
Tell us about your main crops and how you chose the varieties.
I harvest mainly 5-7 plants and mushrooms, respectively. For mushrooms, these are: morels, lobster mushrooms,  chicken of the woods,  hen of the woods (a.k.a., maiitake),  chanterelles,  milk caps (Lactarius corrugis/volemus),  and honey mushrooms. For plants, these are dandelion, violet, nettle, chickweed, lambs quarter, burdock, and purslane.  I pick these the most often because they are the most common.
How much of food goes to farmers markets and or restaurants?
I no longer sell commercially. For 18 years, I sold exclusively to restaurants. This season I opened a booth at a farmers market and it is being taken over by my interns.
What challenges do you have as a farmer?
As a forager, a.k.a., scavenger, I am challenged to stay focused: I don’t always want something just because it’s free. That includes apparent business opportunities and girlfriends. I am also challenged to collaborate with others, sharing the wealth as well as the work involved.
Where do you see farming in the future?
Farming in the future must return to permaculture: working with, not against, nature, by growing what already thrives in an area, i.e., what’s wild. Agriculture is well documented as having been the most destructive thing humanity has ever done to the planet. It’s also the most unhealthy thing we have done to ourselves. Most of what we eat is not food; it’s entertainment. Carbs, for example, are drugs, and have equally damaging effects on our bodies and the environment. It’s not that wild food is good for you; it’s that anything but wild food is bad for you.
Where would be your ideal location for your last supper, what would be your meal & music and who would join you ?
I can’t think of a place other than home. I’d enjoy the foods of my Cuban-Jewish youth: chicken, plantains, beans & rice, stewed cow’s tongue, flan, and blintzes.  I’d play mid-70′s Van Morrision before dinner,  Getz and Gilberto during, and early 70′s Stevie Wonder after. I’d eat with my college roommate & girlfriend, my current housemate & girlfriend,  and a few other close friends.

Alan Muskat, philosoforager, stand-up mycomedian, and epicure of the obscure, has been going “out to eat” for nearly twenty years. He founded the first “forage-to-table” program in the United States and the first wild foods market in North America. Author of Wild Mushrooms: A Taste of Enchantment, he has popped up on The Travel Channel’s Bizarre Foods, The History Channel, PBS, CBS, and in The New Yorker, Southern Living, and Country Living. He’s even preached on Voice of America, ardently urging the masses to sample rather than trample the toadstools.

Muskat really knows how to pick ’em. For close to two decades, he sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels, including The Biltmore Estate, Lantern, and The Grove Park Inn. Last fall, he took Andrew Weil out to harvest his first “hen of the woods.” He has taught thousands and hasn’t lost a customer yet.

In 2007, Alan co-founded The REAL Center, a school for relationship skills and natural living. He is also on the advisory board for OM Sanctuary, Asheville’s new holistic retreat center.  Author of The Haggadah Vita, Alan has led wild food Passover seder banquets for over twenty years. “Wild foods,” says Alan, “are a way of feeling at home in the world, i.e., that we are continually provided for and never alone.” Finally, his mother would like you to know that he graduated from Princeton.

With humor, warm-heartedness, and panache, Alan awakens nature’s wayward offspring to the beauty and bounty of their bioregion. Ask anyone who knows The Mushroom Man: when it comes to bringing out the fun in fungi, he’s the champignon.

Alan Muskat can be reached at  http://www.notastelikehome.org/index.php

Q &A with CHEF MIKE MCGIRR

Why is sustainability important to you & your restaurant?
I was raised on an organic farm, and my parents were both from subsistence farming families in Ohio, not far from the
West Virgina border. My work as chef is based on my passion for sustainable, organic agriculture. I spend more of my
professional life lecturing and teaching on authentic cuisine and pristine sources of all of my ingredients.

If you were a farmer what would you raise or grow?
Effectively, I am a farmer even though I don’t own a farm. I work intimately with over 30 farms, ranches, dairies and foragers to plan the production of proteins, produce and products for the tables of my clients and the kitchens of my
chef-colleagues. I personally work in most of these endeavors, sewing, weeding and harvesting, slaughtering and butchering, and foraging for the foods I prepare. So, pretty much everything!

What one seasoning can you not live without? Vinegar.

What should every kitchen not be without?  A cast iron skillet with a fitted lid.

What chef, person and or book inspired you to enter the culinary world? Julia Child, as a child. Alice Waters as a young adult.

What are some can’t miss items on the menu? A Surprise TBD!

What celebrity or historical figure would you most want to serve a meal to? Thomas Jefferson.

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to? My partner and I on the last night of life on earth as a massive meteorite hurtled towards us all. We’d be in a little cabin by a bold stream, deep in the woods, high in the mountains. We’d have beer, wine, bourbon and absinthe. We’d eat something I’d killed earlier in the day, preferably a trout, a partridge, a wild hog and a possum. Each would be prepared on a wood stove or in a wood oven. All would be lightly touched with salt and kissed with a rare spice. I’d insist on some mountain music, and would gladly accept the awful electronica to giggle and laugh about. Then some Marianne Faithful, Leonard Cohen, Patti Smith and Morrissey. If foie gras were around, we’d have it for dessert with an amazing Sauternes.

Chef Mike McGirr was raised on a four-acre organic farm in rural Massachusetts in the 1970’s and 80’s. His parents, each coming from subsistence farming families in Ohio, wanted to imbue the family life with healthy, fresh foods such as what they’d enjoyed in their youth. They raised chickens, ducks, rabbits, and grew a year-round garden with myriad forms of produce. They hunted and foraged regularly. They processed everything possible to stock a cellar and pantry with the finest and healthiest whole foods. They dined out almost every Friday, and de-constructed the meals on the drive home so they could recreate them on Saturday as a family in the kitchen. He’s reared animals, grown gardens and worked intimately with ranchers, butchers, cheese mongers, fish mongers and wine makers. His passion for the natural environment translates seamlessly into fluency in the kitchen. He believes excellent produce should be the cornerstone of cuisine, and he enjoys the search for the best resources to bring to his clients’ tables.
Currently coined “locavore” and “farm-to-table”, his style isn’t based on trends.  Chef Mike has fed several high profile families weekly, and manage events at their homes regularly including  actors, producers and directors such as  Laura Turner Seydel Family, Ashton Kutcher & Demi Moore, David & Megan Dobkin, Sara & John Shlesinger, Nancy & Michael Schulder.

Chef Mike’s true joy is to create a community out of food.  Working  intimately with producers to improve the variety, quality and reliability of their product for his clients’ tables.  A commitment to excellence in preparation is his foundation. From stocks and mother sauces to condiments and snacks, he is not one to take the short-cut. It breaks his heart to see a perfect tomato go to waste, or a leftover chicken leg to miss the stock pot. He enjoys butchery, preserves and organization as much as preparing scrumptious fresh meals.

Chef Mike loves to travel where he thrives in the intimacy of a private kitchen and finding food sources on a trip is a passion!

Mike can be reached at mike_mcgirr@mac.com or view his blog at http://michaelrayeats.wordpress.com/

SMOKE and MIRRORS

Tuesday, October 16 at 6:30PM BYOB

Join Chef Cody Taylor & Jiyeon Lee of Heirloom BBQ with Farmer Bobby Britt
for an evening of smoke and mirrors and heirloom BBQ on the grounds of shhhhhh….it’s a secret
Reservations open at https://forfoodssake.org/buy-ticket/

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]]> https://forfoodssake.org/2012/09/28/smoke-and-mirrors/feed/ 0 https://forfoodssake.org/2012/09/28/farmer-bobby-britt/ https://forfoodssake.org/2012/09/28/farmer-bobby-britt/#comments Fri, 28 Sep 2012 19:34:37 +0000 Esther https://forfoodssake.org/?p=5179

What prepared you to be a farmer?  I have lived in Decatur all of my life. My dad sold vegetables from the family garden off the back of his pickup truck for years. As kids we always helped dad. By 16, I started taking gardening more seriously. I was pretty excited about the new rototiller. Ever since then I grew the size of that family garden until it got to be 1/4 acre, then 1/2 acre, then 1 acre….and in 2011 it’s almost 3 acres. In 2005, BesMaid Garden Essentials became my full-time career. The name came from an ice cream business where my father worked for almost 20 years.
What is a unique feature and how many acres do you farm? With a special piece of equipment on the back of my tractor,  I have been really happy with my raised beds which are now 285 to 300 foot long and is a benefit to the plant for water and to the soil.  Most of my soil is leaf compote but can’t give away all my secrets[wink].  In early 2000 I decided to go completely  organic and follow standard organic practices.. All the fertilizers used on the farm are Organic Materials Research Institute (OMRI) approved. I use certified organic fish emulsion and seaweed for fertilizer. In addition to the compost I make on the property, I also supplement with animal manure from local farms. I regularly use cover crops for “green manure” such as rye as a winter cover crop and Hairy Vetch, buckwheat, soy beans, and Sudan grass as summer cover crops.
Tell us about your main crops and how you chose the varieties.  Like most small farmers are now planting, we bring you heirloom varieties of vegetables that have never been seen in grocery stores. These varieties have not been genetically modified and were in common use in the southeast prior to War.Fall/Winter vegetables you can expect: Broccoli (Green Magic, Pac Man, Arcadia, Blue Wind), Cauliflower (Cheddar, Purple Graffitti, Romanesca, White Cloud, Green Panther), Brussel Sprouts (Bubbles), Collard, Turnip, and Mustard Greens,Pac Choi (Black Summer, Joy Choi, Red Choi),Red Koma Suna, Hon Tsai Tai (Japanese Spinach),Carrots (Nelson),Onions (Yellow Granix, White, Red, Shallots),Arugula, All-Star Mix Lettuce,Romaine Lettuce,Rainbow Chard,Herbs (Cilantro, Rosemary, Basil, Garlic)
How much of food goes to farmers markets and or restaurants? It use to be 50 to 50 but now I’m selling more to restaurants
What challenges do you have as a farmer?  Insects and weeds such kudzoo beetle.  This beetle was just introduced to Georgia 2 years ago and it sucks the water out of my bean plants. I use pyganic insect spray.
Where would be your ideal location for your last supper, what would be your meal & music and who would join you ? Scallops and grouper with a medley rock and roll bands like Lynyrd Skynyrd, Green Day, Collective Soul and Lincoln park.

BesMaid Garden and Bobby Britt can be reached at www.BesMaidGarden.com or 404.288.6972

Why is sourcing local and or organic produce important to you & your restaurant?  It makes sense….and it helps bring more readily available and variety of produce for all chefs in Atlanta.

If you were a farmer what would you raise or grow? I would raise world class dairy cows and make my own artesenal cheese.
What one seasoning can you not live without? Gochujang…aka Korean Red Pepper Paste…it is a staple in our marinades and sauces and unique to our BBQ restaurant

What should every kitchen not be without? [ie: type of knife, pan, olive oil, etc] A Pitmaker Smoker…it helps bring the correct amount of smoke to your food and is all wood burning…too many people fake smoke or use gas driven contraptions.

What chef,  person and or book inspired you to enter the culinary world? For most chefs the answer will be consistently …a family member or Mom being the greatest influence or Chef Thomas Keller in Napa Valley, CA.

What celebrity or historical figure would you most want to serve a meal to? Alvin York….look him up…an American hero, badass, and warned against the dangers of World War

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ?
Family, Friends, Nolan Ryan, Jimi Hendrix, Benjamin Franklin, Alain Ducasse, on the top of Mount Le Cont in the Smokey Mountains…any menu put together by Chef Andres from El Bulli, pairings by the sommelier from Fat Duck in England, and music by Johnny Cash

Heirloom BBQ Passionate chef’s all have one thing in common…a story, past mixed with present, that continues to shape a connection to food throughout their journey into the culinary world.   This hillbilly chef, Cody Taylor, found a passion for BBQ. Working in restaurants from the age of 15, Cody realized his journey into food just begun. Now that his focus has been reached, the pursuit of smoked meat perfection has become his hidden treasure.  Chef Jiyeon Lee’s path into expressive ideas and artistic flavors began on a stage that many strive to reach. At an early age, Chef Jiyeon was a music sensation in her home country of South Korea, rising to a level of stardom that she never expected. After recording multiple hit albums, JiJi, as called by fellow chefs , decided to pursue a new direction that utilized her creative aspirations and desire to face new challenges. Cooking and learning Western food techniques provided this medium, and she applied this passion into traveling and working for the best restaurants and hotels she could find. A deep connection to new found flavors was formed, but her desire to bring the culture and heritage of Korea’s cuisine to the forefront of the gastronomical world only grew stronger. With this new goal pushing her onward, Chef JiJi has begun to connect the past with her present.

Heirloom Market is the smallest of places with the biggest of hearts. This chef driven restaurant was designed with the idea of paying respect to iconic BBQ food ways with the touch of our personal flavor. Chefs Cody and Jiyeon decided to create Heirloom Market with one basic thought “What can we enjoy doing for the next 10 years”. We decided to cook to our strengths. Simple, Classic, and Fresh are three adjectives that should never be lost when providing such a polarizing cuisine as BBQ. Jiyeon, a South Korean ex-pat, grew up with the flavors of grilled meats, pickled vegetables, and a constant array of side dishes. Her culinary training and travels in the states has led to a deep rooted love for “Seoul” food or classic Southern cuisine. Cody (a Texas born, Tennessee raised, Atlanta trained Chef) has spent countless hours cooking, eating, and appreciating everything BBQ. Together they have created a place that provides the best of “the things we eat on our days off.”

Want a new recipe for the holidays?
Join us Saturday, December 10th at 7PM for a
POT LUCK RECIPE SWAP
$12 – BYOB and BYOD
RESERVE HERE
at the home of Founders Society Members
Stephanie and Patrick Warren
Send me your recipe info@forfoodssake.org . We’ll photograph the dish and throw it all into a pdf you can download from the website. Coolest cookbook ever[wink]. Carnivore, omnivore, vegetarian, or vegan, we all gotta eat. Just please be sure to make your ingredients known so those of us with allergies and/or dietary restrictions will know what’s cookin.
Address is on Buy Ticket Page.  Space is limited.

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