romanesco cauliflower

"rich in vitamin C, fiber, and carotenoids" from D&A Farm in Zebulon, Georgia.

local

Gorgeous local oyster mushrooms from Flat Creek Lodge in Swainsboro, Georgia.

dream bowl

Grilled Oyster Mushrooms on Steamed Collards

We love the oyster mushrooms. They have such a satisfying, full bodied flavor, meaty, even. Healthwise, this asian delicacy of a mushroom, naturally lowers cholesterol in the body as well as boosting the immune system. Marinated with garlic and tamari and persimmon vinegar, these will knock your socks off. Here they are, nice and simple, on a bed of local collards.

farro & parsnip patties

Farro? Well, wikipedia says,

There is much confusion or disagreement about what exactly farro is. Some claim it is emmer, others, spelt, and still others think it is its own species. Farro is an Italian term borrowed with this food product into English, and there are three species of hulled wheat grown in Italy and eaten as farro: einkorn, emmer, and spelt. Regional differences in what is locally grown and eaten as farro, as well as similarities between the three grains may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland, and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries.

We'll likely answer, Spelt.

coriander love

Fresh Coriander grown by Maeda's husband, Greg Brown at Greenleaf Organic Farms


Nutty, citrusy, spicy Coriander Fruit, full of manganese, iron and magnesium.


Black Mission Fig & Georgia Blue Cheese Flatbread with Torpedo Onion, Pink Peppercorn & Fresh Coriander

roasties

Roasted Kabocha Squash (with its bounty of Beta Carotene, Iron, Vitamin C & Calcium) straight from the oven.
Wonder where we'll see them next...

sunchoke soup recipe

Included in this week's Creative loafing Food Issue 2008, which features Besha Rodell's week long, all-Georgia diet, is David's recipe for velvety, redolent Leek and Sunchoke Soup. A sunchoke (also known as a jerusalem artichoke) is the root of the sunflower and looks kind of like ginger. Native to North America, it has lots of iron and a fair amount of vitamin c and potassium. The sunchoke is not a starch but a carbohydrate called inulin, which is a probiotic and great for the digestive system (though, for some, inulin causes a wee bit of gas.)

autumn soups

Outrageous intensity of flavor is the common theme, surfacing in soups such as ginger carrot with so much ginger it would cure a cold.

~ Creative Loafing Critic's Pick for Best Vegetarian 2008

This articulates a common reaction to David's soups, where the punch of flavor that may seem overwhelming, at first, quickly becomes invigorating. When the bowl is finished, you feel stronger. The fresh turmeric and fresh ginger act as tonic, warming, purifying and aiding circulation and digestion. Often made with some combination of local squash, sweet potatoes and carrots, these soups are packed with vitamin A, vitamin C and potassium, as well as plenty of fiber. Come and enjoy them.