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
Forgotten password  https://forfoodssake.org/wpress/wp-login.php?action=lostpassword
Questions email info@forfoodssake.org
FFS is a members only event.  Either request an invite or have someone invite you at https://forfoodssake.org/basic/

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.