Almost all our produce is from Certified Organic sources, and about a quarter is locally grown too. In fact, there’s a good chance whoever’s working the Produce Department when you’re shopping knows the grower personally — that’s how passionate we are about making sure you’ll find the freshest produce at the best value in Atlanta.
Every Monday from 5-6 pm, join raw food chef Akil Amen as he prepares and shares delicious meatless dishes using seasonally available produce. This popular in-store event is free and very flavorful! For more information call 404-681-2831 x116.
Soy Free Sesame Mushroom Soup
Created by Akil Amen
Based on a recipe from Ani Phyo’s “Raw Asia”
Ingredients:
4 shiitake mushrooms, thinly sliced
6 baby bella mushroom, chopped
1 bunch enoki mushrooms
1/4 cup coconut amino
2 tablespoons sesame oil
Red pepper flakes, one pinch
3 cups water
1/2 cup tahini
3 medjool dates
2 tablespoons sliced scallions
Marinate mushrooms in coconut amino, sesame oil and pepper flakes for 20 minutes before adding to the soup.
For the base, blend water, tahini and medjool dates. Top with sliced scallions and enjoy!
Chef Joi’s Raw Brownies
· 1 Cup each Pecans & Walnuts
· 2 Cups dates
· 1 Tbsp. vanilla (optional)
· 2/3 cup carob or cacao powder & one pinch of salt
Mix in food processor ’til fully blended, pour into pan. Eat and smile!
Chef Joi’s Raw Blueberry Cobbler
Crust/Topping:
· 3 Cups Pecans (dry)
· 3/4 tsp Sea Salt
· 1 Tbsp Vanilla Extract
· 1 tsp Cinnamon
· 3/4 Cup Dates (pitted)
Place pecans and salt in food processor and process until flour-like. Add the dates and vanilla and process until dough-like. Mixture should be slightly sticky, but not a glob. Place half of the crust in the bottom of your dish. Set other half aside for the topping.
Syrup:
3/4 Dates (pitted) — 1/2 Cup of Blueberries (fresh or frozen) — 1/2 Tbsp Vanilla Extract– ¼ to 1/3 Cup Water, as needed
Without cleaning out the food processor, place all the syrup ingredients in processor. Process until mixture is smooth and thick. Only add water in order to facilitate the blending process.
Filling:
1 1/2 Cups blueberries (fresh or defrosted frozen variety)
Put blueberries in a large mixing bowl and toss with syrup. Make sure the berries are all covered. Pour the syrup covered blueberries on top of crust. Crumble the remaining crust/topping across the top of the filling. You can enjoy your cobbler now or refrigerate and enjoy over the next two to three days.
Produce Pickin’s
Welcome to our new Produce department blog. Each month we’ll be covering all things produce, such as recipes, what’s in stock nowadays and whatever else comes to mind. This month’s article is written by David Lintott, who started in the Produce department in 2009 as a Working Member, and became part-time staff there in 2010. He’s mostly here weekend evenings, so stop by and ask him what’s good to eat next time you’re in the store.
Lemons… you know you can make lemonade with them, squeeze them on your salad and if you are a regular at Sevananda then I am sure you know you can use them as part of a detox plan, but what else can you do with them?
The below list is just some of the many things you can do with lemons:
• For starters you can use lemon juice to clean the stains from your Tupperware. Just squeeze a little juice on to the stain and let it sit until the stain is gone.
• Use ½ a cup of lemon juice to help get your whites white in the wash.
• If you dip half a lemon in salt you can use it as an abrasive to shine your brass pots and pans.
• A few drops of lemon juice can be used to shine your shoes.
• You can deodorize a room by mixing the juice of a lemon with water a spraying it around your home.
• Add lemon juice and a touch of honey to tea to sooth your sore throat.
• Use lemon juice to put highlights in your hair. Spray the lemon juice in your hair and it will lighten with exposure to the sun.
• Mix lemon pulp with sugar and use the mixture to exfoliate your hands, feet and your elbows.
• Gargling lemon juice can help fight bad breath.
• To clean a greasy oven sprinkle either baking soda or salt on a squeezed half a lemon and rub over the greasy surface, then wipe with a clean cloth. Make sure not to use lemons on any surfaces that will react to the acid (marble for instance).
• To clean up mineral deposits around the sink rub with half a squeezed lemon, rinse with water and wipe clean with a cloth. In the same manner you can use it to descale your kettle and shower head.
• To whiten you fingernails rub them in lemon juice daily. After a few weeks you will begin to see a noticeable difference.
• To deter ants sprinkle problem areas with lemon juice to repel the invaders.
• Rinse your hands with lemon juice to remove fish, onion and other bad odors.
• Believe it or not, you can use lemons to make a battery!
And to supplement this article, something you might want to bookmark, or print out and put on the fridge at home; a list of what produce grows in Georgia, and when it’s in season.
Do you have a favorite Georgia local food? — Tell us about it!
•Apples August through November
•Arugula April through June (may be available from hot houses in winter)
•Asparagus April through June
•Basil May through September
•Beans May through October
•Beets April through June
•Blueberries May through August
•Bok Choy October through June
•Broccoli May through June and October through December
•Brussels sprouts November through February
•Cabbage October through May
•Cantaloupes June through August
•Carrots October through May
•Cauliflower October through December
•Celery October through February
•Chard October through May
•Collard greens October through June
•Corn June and July
•Cucumbers June through August
•Edamame June through September
•Eggplant June through October
•Figs July and August
•Garlic May through October (available from storage year-round)
•Green garlic March through May
•Grapes July through October
•Kale October through May
•Leeks October through May
•Lettuce September through June
•Melons June through September
•Mushrooms Year-round
•Okra May through October
•Onions March through November (available from storage year-round)
•Parsnips October through December
•Peaches May through August
•Peas and pea pods February through May
•Pecans September through December
•Peppers June through September
•Persimmons September through November
•Plums & Pluots May through July
•Potatoes May through August (available from storage through winter)
•Radishes March through June
•Spinach November through May
•Squash (summer) May through October
•Squash (winter) August through December
•Strawberries April through June
•Sweet Onions May and June
•Sweet potatoes August through February
•Tomatoes June through October
•Turnips October through April
•Watermelons June through September
•Zucchini May through October
•Zucchini Blossoms May through September
