Posts

Castleberry Market Re-Opens With A Commitment To Solving The Food Desert Issue

Castleberry Market will reopen on August 1st, 2022. The public is invited to celebrate the occasion and experience the return of the only weekly Farmers Market on the Southwest side of Atlanta. 

Under the direction of Ali Washington, the Castleberry Market is renewing their commitment to the local community. The market will now be open from 5-8 PM. There is also a commitment to seeing the return of vendors who offer: artisanal baked goods, fresh produce, fresh flowers, dairy products, whole grains, and more. 

“We want to bring the farmers back to the farmer’s market,” said Ms. Washington. “There are limited healthy and sustainable food options on Atlanta’s Southwest and West sides. The community also needs more farmers who look like them.” 

Castleberry Market, formerly known as Castleberry Farmers Market, was founded by Diana Ries to bring locally produced, organic foods to a neighborhood facing a food desert. Ries and Washington’s shared desire to make healthier options available for the neighborhood and help preserve the historic black farming community is why Ries chose Ms. Washington to take over as the new director. 

Food deserts are a problem in predominantly Black and Brown communities across the country. For example, Atlanta’s population is 49.7% black. But, according to city-data.com, in 2019, Castleberry Hill’s population was 79.4% Black. Which is why Ms. Washington is determined to make use of Castleberry Hill’s reputation for being home to the largest concentration of Black-owned businesses in the nation. “I’d like to see more of the local Black farmers and chefs participating in the market,” said Washington about her hopes for the coming months. “We have to start working together to solve the food insecurity taking place on the Southwest and West sides of Atlanta.” 

Castleberry Market is a part of the non-profit organization Rocky Mountain Arts. The market is also sponsored by Carl M. Williams, Funeral Directors, Inc. 

If you are interested in interviewing Ms. Washington or providing coverage of the grand re-opening of Castleberry Market, please email hello@imageprboutique.com. 

Community Support is Imperative!

We started this farmers market three years ago to fill a void in our community and at the same time support the local farmers, bakers, and other local purveyors of specialty items like beverages, personal care, etc. You get the picture…right?

But, we CANNOT sustain this farmers market without COMMUNITY support.

If you like what this farmers market represents, please tell ALL your friends and ask your friends to tell their friends. We need more support— that means more people from the hood need to come and buy from these vendors… otherwise, they will STOP coming. This is how they make a living, ya’ know.

Our market offers fresh grown produce EVERY Monday…it lasts way longer than ANYTHING you can buy in a local grocery store. And, we have a variety of vendors offering unique organic, items such as drink mixers, body products, CBD items and more.

Okay, Mondays suck for market day. We agree completely! Show the vendors some LOVE. Let them know you care! Come out and buy some stuff! Then, they will wanna’ move WITH us to a more equitable day for the COMMUNITY.

We LOVE this community SO much.

We know WE can do this TOGETHER… with YOUR SUPPORT. The market will go away without bigger crowds from the community every Monday. That is the simple truth.

We know you want more diversity in products, a lot more produce as well. We want that too!

Come support the market to help it grow. Then, we will attract the diversity you crave.

Let’s do this!

 

Finding peace, one piece at a time…

Meet the talented Potter, Dinah.

Dinah, Centered Peace Ceramics, uses pottery to help with her compound PTSD. That’s why the back of her business cards say “finding peace one piece at a time”. Says Dinah, “Pottery is something I can only do when I am in a good place. Every piece is made with a purposeful sense of peace and joy.”

Explains Dinah, “I also like to use crystals and gold because they have positive energy. Nature is beautiful all on its own and I’ve been fortunate enough to learn an ancient craft of working with clay and making art that can be functional or just decorative that could last for thousands of years. The world is a place filled with pain and angry people. I try to bring a little more love and peace into through my pottery.”

Dinah first discovered the world of pottery 21 years ago. She studied for about 4-5 months, and, then wasn’t able to do it again for 17 years. After some big life changes Dinah returned to the potters wheel practicing for many hours every day. Fast forward about 3 and 1/2 years and she has learned so much.

There’s always more to learn but, says Dinah, “I put a lot of love into my art. Each piece is unique because I refuse to be a machine and I allow the clay to become what it wants to be many times.”

We are thrilled to have her back at the market July 11. Come see Dinah’s amazing artistry.

Personal Chef, Jan Hill, will be creating free tasty bites July 11

Jan Hill, Exclusively Yours Personal Chef will be creating free tasty bites for shoppers at the Castleberry Farmers Market on Monday, July 11. Jan is a well-known, Castleberry Hill resident, making this unique collaboration especially easy to accomplish. We are excited to have her creating something special for the market utilizing fresh, local ingredients currently available from our market. She will be getting veggies from Wills Eden Farm and The Moon Farm as well as Italian Sausage and Gouda cheese from Rock Hose Creamery.

More About Jan Hill

Jan was born in Laos and immigrated to California as a refugee with her family in 1980. She began her culinary career working for Chef Christophe Eme at his 1-star Michelin rated restaurant Ortolan, Los Angeles. From there she went on to teach cooking classes to youth and adults and then transitioned into the hotel and resort industry. In 2018 she came to Georgia with her husband and fell in love with Atlanta. She worked for a few hotels in the Metro Atlanta area and also worked as a food stylist on Black Lightning, The Resident, First Kill, and most recently on The Wonder Years.

It doesn’t take a Master Chef to make something delicious with blueberries!

There’s no wrong way to cook with blueberries!  They taste great, and, they’re delightfully versatile.

So, July 11, grab a carton from our market and make these stunning cookies! (We’ll be closed Monday, July 4)

Blueberry White Chocolate Cookies

Ingredients:

  • 1 cup all-purpose flour (GF is fine)
  • 1⁄2 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 1⁄3 cup unsalted butter, softened
  • 1⁄3 cup + 1 tablespoon granulated sugar
  • 1⁄3 cup fresh or frozen frozen blueberries
  • 1⁄2 cup white chocolate chips (dairy-free works too)

Instructions:

Preheat your oven to 400°F.

  • In a small bowl, whisk together the flour, baking powder, and salt.
  • Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. If using the microwave, this should take about 30 seconds on high heat. If using the stovetop, it should take about 2-3 minutes on medium heat.
  • Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter in color and fluffy.
  • Add the blueberries to the butter and sugar and cream at a high speed. Make sure the blueberries get “mashed” into the mixture so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
  • Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
  • Chill the dough in the freezer for 30 minutes before shaping into 12 balls.
  • Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

If that’s just too much work, (I get it!), just add a handful of blueberries to your pancake batter or just toss them on your cereal in the morning!

Just Wow!

I had an amazing experience at the farmers market yesterday. Honestly, I’m really not sure if I can explain this well.

“Cause ya’ just had to be there. So, let me start by saying how amazingly fabulous our market vendors are. And then, I want to share how beautiful our community supporters and participants truly are also.

We had another iffy Monday with torrential rain, and lightening for about an hour or so, maybe nearly 2 hours. But, who’s counting? I can’t lie, some of the vendors bailed. Can’t say I blame them. But, enough stayed to actually have a decent market. We had fun. I swear!

Low and behold, the umbrellas came out, people were texting me, “should I come?”, and,  “are you open?” messages were coming in from NextDoor, people were pulling up and just waiting, or driving in rolling down their windows to ask for what they wanted and backing out.

It was so heartwarming.

Believe it or not, the vendors did well.

People were happy.

And, today, one of our customers emailed me to say this, “The peaches and tomatoes are way better than what I can get at the grocery store.”

Touché.

 

 

One Pan, Easy Shrimp & Tomatoes

Okay, so I really, really love it when I can put everything in one pan. Because, who wants to clean up a bunch of stinkin’ dishes after dinner? Not me. Here’s a good one for fast, fresh and simple.

This quick and flavorful one-pan dish blends shrimp, parsley and lemon juice with tomatoes. Red pepper flakes give this dinner a kick. Get your shrimp from Got Seafood and tomatoes from The Moon Farm at our farmers market Monday, June 27.

Ingredients

  • 1 tbsp plus 2 tsp EVOO
  • Course salt
  • 1/8 Tsp red pepper flakes
  • 3 garlic cloves sliced
  • 2 tbsp le mon juice
  • 6 plum tomatoes halved lengthwise and sliced 1/2 inch thick or 3 large tomatoes cut into 6 wedges
    (or, a pint and 1/2 of cherry tomatoes will also work)
  • 1 1/2 lb shrimp, peeled, deveined
  • 2 tbsp fresh parsley chopped

Step 1
In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.

Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.

Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

cheesy-kale

Greens gratin with tons of cheese.

Fun party trick: Ask your friends to guess how many pounds of greens went into this fabulously cheesy gratin. Three humongous bunches of kale  get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and placed into a hot oven, where they sizzle and shrink down.

Ingredients

  • 1 medium onion
  • 5 garlic cloves, divided
  • 2 cups heavy cream
  • 1 rosemary sprig
  • 1½ tsp. kosher salt, plus more
  • ½ tsp. freshly ground black pepper, plus more
  • 4 medium or 3 large bunches of kale and/or Swiss chard (2–2½ lb. total)
  • 1 lemon
  • ¼ tsp. crushed red pepper flakes
  • 6 oz. high-quality sharp cheddar cheese
  • ½ cup panko (Japanese breadcrumbs)
  • 1 tsp. extra-virgin olive oil

Step 1
Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper. Simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

Step 2
While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

Step 3
When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Step 4
Heat a large (as large as possible—12″ is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Step 6
Pile remaining greens on top of wilted kale, press down to compact as needed. This will look CRAZY, but the greens shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles distributing evenly over top. Sprinkle panko mixture over.

Step 7
Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Step 8
Let cool 5 minutes before serving.

See recipe with video instructions here

kale pasta

Kale Pesto With Whole Wheat Pasta

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

 

Ingredients

4 servings

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta, or GF pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Prep:

Step 1

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Step 2

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Step 3

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Step 4

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

Radishes deserve a place in your heart!

And, not just because they have rad in their name. Don’t roll your eyes at this underrated root!

You can eat the entire vegetable, So, no waste.  Those radish tops? I use them to make pesto!. Also, there are so many varieties of radishes.

This week we’re making this:

Radish and White Onion Slaw

  • 6 cups thinly shaved or sliced radishes
  • ¼ white onion, very thinly sliced
  • Kosher salt
  • ¼ cup seasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil

Prep:

Step 1

Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.

Step 2

Do Ahead: Slaw can be made 3 days ahead. Cover and chill.