Phote Credit: Atlanta Magazine
Good company and comforting meals overflow during the holidays.
Whether friends and family gather around the table at their own home or at the counter of one of the many outstanding restaurants in our home state, gratitude will be in abundance.
We asked some of our Farmer Champions from Georgia Organics, chefs who go above and beyond in their local and sustainable purchasing, to share a recipe and a note of what they are thankful for during this season.
Steven Satterfield, executive chef and co-owner of Miller Union in Atlanta, shared two of his favorites: Greens, Field Pea, and Cornbread Casserole and Slow Simmered Field Peas.
“Miller Union just celebrated 10 years this year, and as I reflect on what I'm thankful for, I keep coming back to the good food community,” Steven said. “We have so many people in our local food system that are doing such important work, and it just keeps growing. It's an honor to be a part of it, and I look forward to many more years to come as I participate and witness us grow into a more resilient city in every passing season. If we hold ourselves to a higher standard, we can accomplish just about anything.”
Satterfield suggests using these places to source the ingredients:
Mustard greens or collards: Truly Living Well, Pinewood Springs Farm, Hickory Hill, Freedom Farmers Market, Marietta Farmers Market
Cornmeal: Daysprings Farm (sells to Root Baking Co.)
Eggs: Pinewood Springs, White Oak Pastures, Wrecking Barn, Marietta Farmers Market and Freedom Farmers Market
Hot sauce: Rag & Frass Farm, Grant Park Farmers Market
Jessica Rothacker, owner of Heirloom Cafe in Athens, shared her mom Susie’s Sweet Potato Souffle.
“I am grateful every day to get to work with such lovely produce that is planned for, planted and cared for, then harvested and delivered so lovingly and thoughtfully by so many wonderful people,” Jessica said. “The families and individuals that I have gotten to know while working with local food have truly touched my heart. I love seeing how older generations teach new, young farmers how to thrive, and how these people work so hard day and night all year round to grow the best food possible. Further, the restaurant community in Athens inspires me every day. We have so many great chefs making such great food, and everyone is so willing to share advice and knowledge. I am lucky to have come up in such a giving community. So really to sum it up, I am grateful for the people who make the local food scene a possibility.”
Rothacker suggests using these places to source the ingredients:
Sweet potatoes: Daysprings Farm, Hickory Hill Farm, Freedom Farmers Market, Grant Park Market
Flour: Daysprings Farm (sells to Root Baking Co.)
Eggs: Pinewood Springs, White Oak Pastures, Wrecking Barn, Marietta Farmers Market and Freedom Farmers Market