September 9th, 2009 by Margie

A note from our friend Scarlett about the different ways she’s been using her vegetables….

By the way we have completely loved all the veggies.  We are eating so much healthier now.  Last night we grilled the eggplant and the okra with a marinated pork tenderloin. It was outstanding.  Then so I didn’t lose my basil (which I’ve kept in a water glass in the fridge) I made garlic (from VH) basil butter and put it in the freezer.  I’ll be loving it on grilled steaks and fish over the colder months.

Our favorite though has been those delicious little tomatoes.  They are like candy.  I still have a couple left that I’m hording. Haha

Thank you soo much for your delivery service.  We are completely loving it.

Scarlett

September 6th, 2009 by Margie

VH is celebrating it’s 1 year anniversary with a great event and everyone is invited! On September 19th, we are ALL heading to the farms. This is an open event so please feel free to invite your friends to come join us. With such a great bunch of people - I am really looking forward to meeting and spending time with many of you, not just running to your door and waving.

I’m hoping you’ll join me on this beautiful trip to Full Moon Farms in Athens and then a fabulous brunch at Farm 255 restaurant to enjoy delicious fresh food and champagne.  We’re excited to be meeting at The Shed at Glenwood for coffee and baked goods at 8:45 am. We will be back in Atlanta at the departure location by 3:30pm. To get more info and buy your tickets online go to: eventbrite.com/event/

If you prefer to pay directly please contact us 404-617-9302 or via email info@vegetablehusband.com to make arrangements. For those of you that get deliveries each week, you can also pay for the trip by check this next Wednesday and save the Eventbrite charges. Two bucks is two bucks!  I am happy to do that while there is still room. There is only one bus reserved so the tickets will go quickly.

Please come celebrate our one year anniversary and join us for a magical day with our Georgia growing community.

September 3rd, 2009 by Margie

This is not your usual doughnut, made of flour and sugar and deep fried before it is hosed down with more sugar.  This is a crazy little chinese eggplant from the harvest this week.  It might look familiar to one of you.  We photographed it and sorted it into one of your deliveries.

Every week or so, when we come across a strange formation of food, we are going to share the image with you.  Sometimes just looking at this beautiful fruit is great fun.  A few weeks ago, I came across two carrots that had grown twisted together from top to bottom.  They were a very romantic pair. One of you also received the special carrots.

Maybe I am just food-crazy, but I thought you all might be just as interested as I am in silly formations to the food.  Who knows what next week will bring us!?

September 2nd, 2009 by Margie

Dear Vegetable Husband Customer,

This is such a beautiful day to go and gather all of our food for us.  Your food has truly been kissed by perfect weather this week.  We are seeing a few more of the season’s tomatoes.  As a matter of fact, the large tomatoes we have this week are a last minute surprise from Mills Farm in Athens.  She was still picking more when I left today.  They won’t be perfect because of the season but they will be free of pesticides and flavorful.  Enjoy!

We had a chance to enjoy two types of fruit this week and I was completely ok with that.  I hope you are too – you have muscadines and apples this week.  Please know that the grey spots on your apples will wash completely off.  They are a natural formation that protects the fruit while it is on the trees.  Take a sponge and cool water to them and watch them clean up.  I’m eating mine with yogurt for breakfast this week!

The peppers came in abundance so I thought that cilantro would be a good herb for us.  The hot peppers are separated in a plastic bag.  Some are hotter than others.  The larger light green ones are the mildest of the hot peppers.  Of course taking out the seeds always helps to cool down your peppers.  You also have several sweet peppers loose in your basket again this week.  These will come and go before we know it.  Enjoy them sliced in salads or cooked in with your eggplant.  I made a cold eggplant dip this week that was great with peppers and garlic.  Just threw everything in the crock-pot and walked away.  Below is your list of goodies for this week:

Heirloom tomatoes
sweet peppers
hot peppers
eggplant
okra
swiss chard
cilantro
muscadines
apples

The greens are swiss chard this week from Steve Miller’s farm.  Lightly steam or sauté in olive oil and eat right away.  I would suggest maybe one little hot pepper added to the pan for spice if you are game!

Have a beautiful week and remember I am always happy to TALK FOOD!

All the best,
Margie Thorpe

September 2nd, 2009 by Margie

Hey there, I am so excited to share an article featured in ‘The Sunday Paper’ weekly publication.  They not only took the time to interview me, but also called a couple of you to hear from clients.  It’s so nice that people are interested in local healthy food sources!  Check it out!

http://www.sundaypaper.com/