With smiles on our faces and tears in our eyes, we said good-bye to the last of our raw 2010 home-grown organic tomatoes tonight. It adorned our salad adding a pop of red to our plates and a burst of flavor to our tongues. How exciting to think that it grew from a plant we put in the ground in April and that it’s sisters and brothers were picked as early as July. We ate them green – both fried and in chocolate cake, red and raw in gaspacho, salsa, and salads, and cooked in pasta sauce, stewed tomatoes, chili, and more. They were gifted to friends and guests, and even traded for pasture raised eggs. Good-bye summer tomatoes!
Many of our guests are visiting LoganBerry Heritage Farm for its farmer’s market from 10:00 – 2:00 on Saturdays and 4:00 – 7:00 on Tuesdays. As you enter the Farm’s gravel drive surrounded by flowers and vegetable plants and drive past the rustic farm-house to the barn, you catch the sense that something special is happening in this slice of country heaven. Sharon the owner will greet you with her bright smile and floppy hat. She or Nadine will tempt you with delicious samples of yummy treats usually made with the farm’s bountiful harvest. Nadine’s peach pie is to die for. You won’t leave empty-handed when you can buy sustainably raised fruits and vegetables right from the farm. Garlic, tomatoes, cucumbers, sunflowers, figs and more are in season now. Why not stop by? Afraid you can’t do a winery and the farmer’s market too? LoganBerry Heritage Farm is right around the corner from Blackstock Winery on Adair Mill Road.
A video of the farmers market can be seen by clicking video.
At Cedar House Inn we care about animal welfare and eating healthy. Our breakfast ingredients contain organic milk, pasture raised eggs and seasonal veggies from our permaculture garden.
Many do not know that there is a big difference between free range and pasture raised eggs. We only use pasture raised eggs at the inn unless they are not available from the local farmer. Then we purchase free range organic at the grocery store.
Free range chickens (as defined by the USDA) have access to the outside but have no requirements on how much time they must spend outdoors. They also do not have any requirements for the size of the roaming area. Producers of free range eggs can label their eggs “free range” even if all they do is leave a little door open in their giant chicken houses. Often chickens do not go outside since they have not learned that behaviour. If they go outside there is often no bare dirt to scratch in or bugs to eat.
Pasture raised chickens stay outside and eat all kinds of seeds, green plants, insects, worms along with grain or mash. They have a hen-house with nesting boxes for egg laying and are free to come and go. They tend to be happier chickens and lay more nutritious eggs.
If you have the option, pasture raised chicken eggs are the preferred choice for nutrition and animal welfare.
To see a short video of the innkeepers visiting the egg farm visit farm.
$35 – one day ticket, $50 – two-day ticket, $15 – non-wine adult ticket
With your ticket purchase, you will receive a souvenir “passport” wine glass which will allow you to have free wine tasting’s throughout the festival grounds. The festival features nearly 50 Georgia-grown wines, over 15 dishes, great jazz headliners.
Call 706-219-2789 for more information.
Georgia Wine Country Festival at Three Sisters Winery
A Celebration of Wine, Music and Art June 5-6, 11am-6pm. Attendees can sample fine wines from members of the Georgia Wine Council and guest wineries with wines to be poured by Boutier Winery, Chateau Elan, Crimson ‘n Scarlet, Georgia Wines, Serenity Cellars, Yonah Mountain Vineyards, Three Sisters, Chestatee and the Walasiyi Wine Company and more. Call 706-865-9463 or see comment below for more information.
Many of our guests who stay with us live in the Atlanta metro area. Many care about purchasing wholesome farm fresh food that does not travel from faraway places to the store, minimizing their carbon footprint. We recently learned about Moore Farms and Friends through Georgia Organics. They are a marketing association of small Sustainable, Certified Naturally Grown and USDA Certified Organic food producers. They never use any toxic chemicals to grow their food and use earth-friendly methods which we like. You can order what you want online and pick up at many Atlanta area locations. Check out their video or visit their web site.
We filmed a short video today showing the progress made on the garden area using a permaculture sheet mulching technique. We also cleared the hill above the garden of the pine trees and planted peaches and blueberries that will provide breakfast ingredients in the future. The pine trees were used to make a living fence to keep out larger animals and to provide a habitat for birds. In the future we will provide more video updates.
Michael Pollan wrote a book titled The Omnivores Dilemma that discusses the commercial food industry and the popularity of processed foods and high fructose corn syrup. The book had a major impact on my thoughts about food and where it comes from. My wife and I seldom ingest food or drinks with high fructose corn syrup or food that has been highly processed.
He is shown on the Democracy Now TV show in two videos that are linked below.
In the first video he talks about the relationship to confinement pork farming in Mexico to the recent swine flu outbreak. As a past college professor who taught consumer behavior I also found his comments on large food companies making unhealthy food additives live sugar appear healthy to the consumer. Another example of this is eating Cheerios to lower cholesterol.
Click Video 1 to watch.
In Video 2 he talks about how our school lunch program creates addicts of highly processed foods since that is what they serve to children. For example chicken nuggets.
In conclusion he makes a logical assumption that we cannot address climate change without first addressing our food since our food system contributed to global warming.
Click Video 2 to watch.
I believe they will have an influence on how you think about food.