In this first edition of Odd Numbered Q's, I spoke with Garnish & Gather's Emily Golub about her company's beginnings and how they hope to bring the farmers market to your front door. She was also kind enough to share the recipe below. Enjoy.
Hams + Yams How did you develop Garnish & Gather?
Emily Golub Like so many great ideas out there, Garnish & Gather was created out of personal need. With a busy work schedule, I found myself in the all too common conundrum of what on earth to eat for dinner. I think we've all been there – the clock strikes dinner time, and our stomachs start to growl and the pantry looks a little bare. I have always loved cooking, and really enjoy participating in our Community Supported Agriculture (CSA) program with a local farm where we'd receive a portion of the harvest each week. But sometimes, when the clock somehow jumped ahead four hours and I had a box of turnips and cabbage in front of me, I wasn't quite sure how to bring this all to life to enjoy a yummy meal… quickly. And so the idea for Garnish & Gather started to percolate – what if we could put together this gorgeous local food with recipes, and include the other ingredients you need as well! And what if those other ingredients were special foods from local food artisans? And what if the recipes could help me spice up the weekday dinners? Well, I knew I wanted it, and that was how it all got started.
H+Y What is the mission behind G&G?
EG G&G exists to help folks enjoy cooking, eat local and be healthy. We want to help our home chefs learn how to cook seasonally so they can stop by their local farmer's market and feel confident in putting together a complete, and nutritious dinner. We know that G&G can take the stress out of dinner so that our home chefs can spend the time where it counts, with the people they love sharing around the dinner table. And most of all, we want to help folks connect with local foods and explore the beautiful veggies, meats, pastas and cheeses that our fellow Georgians are growing, raising and crafting right in our backyard.
H+Y Which types of recipes do you feel work best for your clients?
EG Do you want to push your clients or just be more of an easing in for those that don't know quite what to do in the kitchen? The recipes that work best for our clients tend to be easy to complete with unique and fun flavors! A favorite we keep hearing about (even weeks later!) was our fish tacos that used a cumin & chili seasoning paired with a kale and cabbage slaw to make a delicious dinner in about 25 minutes. We want to be approachable for all levels of home chefs, so some of our recipes are a bit more complex, often teaching new and unique cooking techniques, while others rely on simple tried and true practices and let the natural flavors in the food do the work.
H+Y What farmers and food producers do you source from?
EG We source from farmers both in our own backyard (like Truly Living Well urban gardens) and across our fair state. We generally start close to home to get the best produce available from farms that are either certified organic or certified naturally grown. We work with farms like Woodland Gardens, Truly Living Well, D and A farms, Dillwood Farms, Cimino Farm, Scharko Farm and many more. For our meats, we work very closely with our good friends over at the Spotted Trotter and at Pinestreet Market to help us get some of the best cuts of meat from local Georgia ranchers. We get our chicken from a few different folks including White Oaks Pastures, Darby Farms, GrassRoot's Farm and likely Heritage Farm in the coming month (we are dedicated to all pasture raised chicken). We work with many other food artisans as well including cheeses from Caly Road Creamery, Nature's Harmony Farm and Sequatchie Cove; pastas from Storico Fresco and Uncle Dom's; bread from La Calavera; and other fun sauces & seasonings like Chinese Southern Belle's My Sweet Hottie chili sauce and Beautiful Briny Sea Salt. We are always looking to expand our network and introduce our home chefs to even more fun and yummy foods.
H+Y Who are the chefs you use to create the recipes?
EG Our chefs are very connected to our local food scene and can often be found giving chef demos at the farmers markets or leading the slow food club at a culinary school. We work closely with our chefs and with our farmers to be sure we are creating healthy seasonal recipes that are aligned with harvests. Our chefs include Chef Seth Freedman of Forage & Flame and East Atlanta Village Farmers Market; Chef Amy Ponzoli, an instructor and leader of the slow food club at the Cordon Bleu Culinary Institute of Atlanta; Chef Asata Reid of Life Chef and local food advocate involved with Community Farmer's Markets and Truly Living Well urban gardens; Chef Jaye Moore formally of Watershed and southern local food lover.
Rosemary Pork Burgers with Zesty Sweet Potato Fries
1 lb ground pork
2 tbsp fresh rosemary
1/2 tbsp dried onion
1/2 tbsp garlic
2 slices gouda
salt + pepper to taste
Sweet Potato Fries
2 cups sweet potatoes, cut into wedges with skin on
1 tbsp vegetable oil
1 tbsp salt (smoked salt works well)
1/2 tsp paprika
1/4 tsp garlic powder
pinch cayenne pepper
Turnip & Cucumber Slaw
1/3 cup diced turnips, diced small
1/2 cup cucumber, diced small
1/3 cup pepper, diced small
1 lemon, juiced
salt & pepper to taste
1. Preheat oven to 450 degrees. Combine pork, rosemary and seasonings in a large bowl. Form into 2 patties about 1 1/2" thick.
2. Heat skillet over medium high heat and cook patties until browned on both sides. Transfer to foil-covered sheet pan.
3. Place sheet pan in over on lowest rack. Cook for 7-10 minutes or until burgers are no longer pink in the center.
4. Remove burgers from the oven and top with a slice of cheese. Place buns on the sheet pan with the burgers and return to the oven for 30 seconds, or until cheese is melted and buns are toasted.
1. Combine all ingredients in a bowl and let marinate for 15 minutes.
Sweet Potato Fries
1. Coat a sheet pan with a layer of vegetable oil.
2. In a large bowl, combine oil and sweet potato wedges and toss with your hands to coat thoroughly. Add seasonings and toss again.
3. Arrange wedges on sheet pan in a single layer. Do not crowd or they will steam and get soggy instead of crispy. Use multiple pans, if needed.
4. Place sheet pan in the upper 2/3 of the oven for 10 minutes, then toss the fries and bake another 10 mins.
Serve the slaw on the burger with a nice handful of fries on the side. I dug the slaw so much I added a couple of scoops on the side.