Georgia Magazine - April 2013 - (Page 50C)

Web exclusive Second helping: More ‘green’ recipes BY DEBORAH GEERING W hen you eat locally raised foods, you reduce your negative impact on the environment because less fuel is used to transport the food to you. You have more control over what you feed your family because you can ask the farmer directly if she uses any artifi cial fertilizers or pesticides on her crops. You help your local economy by supporting a nearby business (the farm). And you eat really, really well. Local Georgia Springtime Salad 2 small heads locally grown lettuce (choose 2 different varieties) 2 cups locally grown arugula leaves 4 locally grown carrots, thinly sliced Georgia Grown recipe spotlight Vidalia Onion-Silver Queen Corn Pie Recipe courtesy of Georgia Grown 1 cup chopped Vidalia onion, divided 1 cup Silver Queen corn or other variety, divided 1 tablespoon butter 2 teaspoons chopped garlic 1 cup half-and-half 4 eggs, beaten 1/2 teaspoon crushed red pepper Salt and pepper, to taste 1 cup shredded cheddar cheese Sauté 3/4 cup Vidalia onion and 3/4 cup corn in butter until golden; set aside. Combine garlic, half-and-half, eggs, crushed red pepper, salt and pepper. Stir until well combined. Place cheese in bottom of a greased, deep-dish pie plate. Add sautéed onion/corn mixture and reserved corn and onions. Pour egg April 2013 mixture over all; do not stir. Bake at 375 degrees for 30-45 minutes or until knife inserted in center comes out clean. Serves 6. Be sure to support your local, Georgia farm families; visit www. georgiagrown.com to fi nd out how. For more on Vidalia onions and the festival that celebrates this Georgia Grown gem April 1823, see Calendar on page 10. This month’s Georgia Cooks story, in- cluding more great recipes, begins on page 44. More online at www.georgiamagazine.org 4 locally grown radishes, thinly sliced 2 locally grown spring onions, thinly sliced 1 handful fresh local Kennesaw State University’s onsite garden promotes sustainability. Food grown here is sold at their farmers market and used in the dining halls on campus. herbs, such as mint, parsley and cilantro, coarsely chopped Salt and pepper 2 tablespoons olive oil 1-1/2 tablespoons champagne vinegar, freshsqueezed lemon juice or a combination of both 2 locally grown beets, washed and grated Wash and dry the greens. In a large glass serving bowl, collect the lettuce, arugula, carrots, radishes, onions and herbs. In a small glass bowl, quickly whisk together the oil, vinegar and/or lemon juice. Season generously with the salt and pepper; taste and adjust as necessary. Pour a little of the dressing over the vegetables and toss gently with two wooden spoons; the salad should be very lightly dressed, but add more if not all the leaves are delicately coated. Top with the grated beet and serve. Serves 4. At Food EU, Emory University’s center devoted to healthy and sustainable eating, students sign up for cooking classes, gather for showings of food-related fi lms, and attend talks by leaders in the sustainable food movement. On Earth Day this year, graduating seniors will get fi rst crack at a popular class on making omelets with “green” eggs from pasture-raised chickens from a local farm. Spring Omelet 3 farm-fresh eggs Salt and pepper 1 teaspoon Georgia olive oil 1 handful spinach leaves 1/2 bell pepper, chopped 1 small tomato, chopped 1 ounce Gouda cheese, shredded Crack the eggs into a small bowl; beat with 1 tablespoon water, a pinch of salt and a few fi ne grinds of pepper until well combined. Over a medium fl ame, heat a small skillet. Add the olive oil, then pour in the beaten eggs. Sprinkle with the spinach, pepper and tomato. Flip the omelet. Top with the cheese. When set, slide onto a plate, using the edge of the pan to fold the omelet in the process. Serves 1. 50C Bonus content COURTESY KENNESAW STATE UNIVERSITY http://www.georgiagrown.com http://www.georgiagrown.com http://www.georgiagrown.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - April 2013

Georgia Magazine - April 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Festival Guide
Currents
The Blessing of the Fleet
A Tale of Two Soldiers
The 2013 Readers’ Choice Awards
Mug Jugs
Along Our Borders
Travel Guide
Get Out in the South
My Georgia
Georgia Gardens
Georgia Cooks
Snapshot
More Snapshot Photos
Gardening Tips for April; Plant of the Month
April’s Online Trivia Contest
Second Helping: More Earthfriendly Recipes
Georgia Grown Spotlight
Colleges Host “Open House” Events

Georgia Magazine - April 2013