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Atlanta Street Eats: King of Pops

Atlanta Street Eats: King of Pops

Atlanta’s King of Pops keeps it cool down south

King of Pops serves fanciful frozen fruit pops.

Sometimes the best food is not found in a restaurant or café but just outside — on the sidewalk, to be exact. The Daily Meal walks the streets to find the best street eats from food trucks, curbside stands, food markets, and, in this case, the King of Pops pushcart so you can have a carefully curated culinary experience.

What’s on the menu: More than 100 creative flavors of all-natural Latin American-style fruit pops are handmade and sold from the King of Pops’ carts. Many of the flavors are based on the season, like the apple spinach ginger, blackberry mojito, and cucumber habanero. But the year-round flavors are equally satisfying — the lineup includes Arnold Palmer (sweet tea and lemonade), banana puddin (vanilla cream with banana slices and vanilla wafers), chocolate sea salt (dark chocolate with a hint of salt), coconut lemongrass, grapefruit mint, Mexican chocolate (dark chocolate spiced up with cayenne, cinnamon, nutmeg, clove, and vanilla), raspberry lime, and strawberry lemonade.

Who makes it: A trio of brothers who were inspired by paletas, all-natural fruit pops made in Central America. Cool fact: King of Pops’ fruit waste goes to community gardens and most other supplies are recycled, which helps the eco-conscious company strive to reach its eco-friendly goal of throwing away less than one bag of trash per week.

Where you can get it: The pushcarts park at Woodruff Park in Downtown, Peachtree Street NE and Seventh Street NE in Midtown, and Poncey Highlands, among other locations.


Best Atlanta Food Trucks

Have you found yourself wondering what are the best atlanta food trucks? Or is there a food trucks festival in my city? As foodies, you better believe that if there is a food truck in Atlanta, my family has tried it. We love nothing more than discovering a new chef or food. Below we share a short list of our favorite food trucks in Atlanta. If it's not on here, it's because we haven't eaten it yet or discovered the chef at a food truck atlanta festival. We hope that you love this Best Atlanta Food Trucks post.

I have been a food truck lover since I first discovered a few in the 80's. You know…before they were even called food trucks. I have traveled around country in search of the best food trucks or mobile restaurants. I have favorites in every city but nothing is like coming home to Atlanta and sampling some of the delicious foods of our city. You never know what you will find on a weekend drive, an atlanta food truck festival or atlanta food trucks midtown. Ask yourself this. What are you hungry for today?


The best of food at SunTrust Park

The Braves, in partnership with Delaware North Sportservice, which manages food and beverage service at SunTrust Park, have cooked up a locally focused lineup with concessions that spotlight many notable names from Atlanta’s food scene as well as regionally inspired dishes.

A “Taste of Braves Country” program showcases Southern cooking from six states considered to be “Braves Country”: Georgia, South Carolina, North Carolina, Tennessee, Mississippi and Alabama. These dishes and flavors from the region can be found on concession menus throughout the ballpark.

Highlights of Georgia restaurants include Fox Bros. Bar-B-Q, with a stand in the stadium as well as the food partner at the standalone watering hole Terrapin Taproom. Hugh Acheson's First & Third Hot Dog and Sausage Shack is the other standalone eatery. (Acheson's sausage joint and Terrapin Taproom are the two establishments that ticket holders can access from inside the stadium and that the general public can enter through a separate entrance located in the adjacent entertainment district called The Battery. Both will be open year-round.) Gu's Dumplings, the popular Krog Street Market food stall serving Szechuan Chinese cuisine, has added an address at SunTrust Park, and Chick-fil-A and Waffle House also have a presence among concessions.

Other themed concessions include Taco Factory, serving street tacos and bowls, and the Slice, which sells Italian fare that ranges from pizza to a burger-pizza mashup dubbed the Burgerizza to a dessert of cannoli stuffed with ricotta and cream cheese and sprinkled with chocolate chips.

Among snacks, families can check out Sandlot Snacks, a nut-free location selling a variety of kid-friendly eats. At Potato Cutter, fans can order house-cut french fries and shake them up with unique seasonings. Centerfield Market will offer grab-and-go meals, snacks and alcoholic and nonalcoholic beverages. Here, fans will also find gluten-free hot dogs plus frozen pops from local King of Pops. Throughout the stadium, carts will sell tomahawk-shaped ice cream bars that feature local High Road ice cream.

For 2017, Sportservice is also launching a “Farm to Fan” initiative to bring in fresh, homegrown ingredients from Atlanta-area farms and other local producers. In collaboration with Atlanta-based produce wholesaler Turnip Truck, it will draw from a network of more than 40 Atlanta-area farms, urban and college gardens, and other local producers to incorporate their produce into a variety of concession dishes. The produce and fresh ingredients will vary throughout the season based on market availability, and each game will feature a different farm or local company. The Farm to Fan logo at concession stands throughout the ballpark will indicate the featured produce item of the game.

When you’re looking for food at SunTrust Park, here’s an insider tip: P is for portable, like a food cart. C is for concession, meaning an actual stand.

Burgerizza: Food doesn't have to be serious and the Burgerizza that you'll find at the Slice stands definitely isn't serious. Making a return from the 2016 season, it's a giant burger-pizza hybrid that sees 24 ounces of ground beef, 1/4 pound of hickory-smoked bacon and six slices of aged cheddar sandwiched between two 8-inch pepperoni pizzas. (Sections C215 and C239)

Chengdu noodles: Our pick from the Gu's Dumplings cart are these cold egg noodles tossed in a sweet and spicy sauce, which then pop with color, flavor and crunch thanks to minced garlic, bean sprouts, toasted sesame seeds and green onion. (Section P148)

Chopped brisket sandwich: It's not just any old brisket on a brioche when you're talking Fox Bros. And they are smoking this thing in hickory on site. The smells alone will tempt you. The sandwich comes with your choice of coleslaw or baked beans. (Insider tip: If you dine at Terrapin Taproom, you'll find the majority of the food menu to be what Justin Fox called "Fox Bros.' greatest hits." However, exclusive to this Fox Bros. outpost will be barbecue nachos.) (Section P152 and Terrapin Taproom)

Fried tomahawk pork chop: This big-as-your-face sandwich at the Braves Big Bites stand features a whopper of a fried chop topped with collard green slaw and Alabama's gift to 'cue: white barbecue sauce. It comes on an extra-large potato roll, and if it doesn't fill you up, nuthin' will. (Section C113)

House-cut french fries: At the Potato Cutter concession stand, fans can order seriously fresh french fries made from Idaho spuds cut in house. Order them seasoned with fresh garlic and herbs (our favorite) or as Buffalo-scented "Bravos." Otherwise, buy the regular fries and doctor them up at the nearby condiment stand stocked with a variety of spice blends as well as requisite ketchup. (Section C138)

Jumbo Bavarian "Script A" pretzel: This year, giant pretzels come in the shape of the Atlanta Braves' "A" script. They're a tasty way to get your game on. (Available at numerous concession stands throughout the stadium)

Nashville hot chicken: The spicy fried chicken, a specialty of Nashville, has a regular gig at the stadium. The spice level on this bird is superb, so if you're looking for a burger alternative, this sandwich is a fine pick. Look for it at the Fry Box stand. (Section C320)

Patak German bratwurst: Dogs are getting dressed up at Hugh Acheson's First & Third Hot Dog and Sausage Shack. Custom-blend sausages are made by Buckhead Beef while sides, pickles and condiments are all made in house using locally sourced ingredients. This brat, like all meats at First & Third, is served on a butter-toasted potato roll. Order it as a single or buck up for the meal that comes with a side like potato salad or coleslaw. (Near Section 156 and the Chop House Gate, adjacent to The Battery Atlanta)

Street tacos: If you're in the mood for tacos, hit up Taco Factory for slow-roasted beef barbacoa or pork pernil tacos with cabbage slaw and pickled Georgia radishes on flour tortillas. The meat is prepared in house, as are the trio of salsas: verde, fire-roasted roja and pico de gallo. (Sections C151, C313, P160, P230 and P330)

Tomahawk ice cream bar: This frozen sundry custom designed by local producer High Road Craft Creamery is shaped like a tomahawk. Once you order it, they'll dip it in instant chocolate hard shell and roll it in crushed peanuts. (Available at carts throughout the stadium)


What’s the worst popsicle King of Pops has ever made?

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Steven Carse is the cofounder and CEO of King of Pops.

What’s the worst flavor you’ve ever come up with?
We had a grapefruit avocado fennel that was absolutely terrible.

Have you ever run into any celebrities at the stands?
Jennifer Lawrence is a huge fan. She requests for catering to the set. I’ve met most of The Walking Dead cast and Jon Hamm and Zach Galifianakis.

How did King of Pops yoga in Historic Fourth Ward Skate Park come about?
We started it last year as an employee benefit thing, and if someone stopped and they wanted to join us, they could. Last year, a good turnout was 35. This year, the very first one 250 people came out, and it’s grown from there. I think we’ve had like over 700 people at one point. It’s really crazy and fun. I do yoga, but I am by no means an expert, so it’s nice to not be self-conscious.

Any crazy stories of customers in some of your pop-up locations?
The Corner is across the street from Manuel’s, and there are some pretty good drinkers over there. You’ll be helping a customer and, afterwards, find someone is seated in your chair, half passed out. It’s not a good look for the 8-year-olds with their parents buying pops.

What is your fast food guilty pleasure?
When I’m on the road, it’s Zaxby’s Zax Snak: chicken fingers, Zax Sauce, fries, and Texas toast.

Given your company’s name, what’s your favorite Michael Jackson song?
“Man in the Mirror.” It has a great message.

You came up with the idea for King of Pops while traveling through Central America. Where do you want to travel next?
Each winter, I travel somewhere. Last winter, I went to Southeast Asia. Usually, I go to Central America, but I was thinking this winter I might try an English-speaking country, maybe Australia to try to surf.

When you aren’t slinging popsicles, what do you do for fun?
We have a co-ed soccer team that’s pretty fun. I like to cook. I like to try the newest restaurant I always go to everything at least once, but usually I end up at the same places: Victory, Church, Ammazza, and Dish Dive.

What’s the best and worst thing about being in business with your brother, Nick, and your parents?
It’s kind of changed a lot. I work really closely with Nick. The good thing obviously is we trust each other, and we really know each other well. We have a good relationship where we can walk away, and later nothing is bothering us. With my mom and dad, I know they’ll keep a good eye out and have our best interests in mind, but it’s kind of awkward to ask your mom or dad to do something specific.

King of Pops’ initial marketing was a mural. Do you have a favorite Atlanta street artist?
Molly Rose Freeman and Ashley Anderson

You grew up in Snellville and stuck around, but what’s one thing you would change about Atlanta?
One thing that used to frustrate to me is this idea of people saying they’re kind of stuck in Atlanta and moving to Portland, Austin, or New York. I want to increase the amount of pride people have in our city and not in a sports team type of way. But that’s changed lately for the better.

What did you want to be when you grew up?
I wanted to be a soccer player probably until I was 13 or 14, when I realized I wasn’t good enough. Then I got pretty into writing and wanted to be either a nonfiction author or a journalist. I went to UGA for journalism, and my first job after school I moved to Idaho Falls to be a journalist. I was there not quite a year because I was making a little under $17,000, and I was really into snowboarding and not being responsible with my money, so Nick got me a job back at AIG.

What was the weirdest thing about being portrayed by an actor in the King of Pops, The Post-Apocalyptic Musical! at Dad’s Garage?
The first 10 minutes of the musical, I was very uncomfortable just watching it. Obviously, it’s fictionalized, but in a sense it’s kind of how people view you. The guy in the musical is super happy-go-lucky and very nice and almost never gets mad. I hope I can be like that, but that’s a lot pressure to always be positive force.


King of Pops and Bon Ton team up for Wonderkid, opening soon at Atlanta Dairies

Photograph by Alyssa Fagien

The Atlanta Dairies development on Memorial Drive in Reynoldstown is staying true to its milky roots. There, King of Pops will launch its foray into ice cream with the opening of a diner and dessert spot called Wonderkid in September. The King of Pops founders, brothers Steven and Nick Carse, partnered with Big Citizen hospitality group’s Eric Simpkins and Darren Carr (the Lawrence, Bon Ton) to put a modern, whimsical spin on a traditional diner.

“The kid in all of us is definitely a part of the restaurant,” Simpkins says.

He says the team was inspired by the history of the Atlanta Dairies, an Art Deco-style building built in the 1940s that once housed a dairy cooperative—as well as “great albums” and movies like Pulp Fiction.

“We’re not trying to make the next greasy spoon. It’ll be elevated and modern diner food but still approachable,” he says.

The bulk of Wonderkid’s 4,000-square-foot space will be divided between a bar and lounge area and the diner, with interiors designed by Smith Hanes Studio that mix wood, leather, and exposed brick. Expect to hear old soul, b-bop, rock ‘n’ roll, and, of course, the Pulp Fiction soundtrack playing inside. The bar is repurposed from a pharmacy soda shop counter and paired with vintage barstools. There’s a cashier’s counter where Wonderkid will sell T-shirts, coffee cups, hats, and other branded paraphernalia. The lounge area features leather couches and coffee tables with a “midcentury modern-meets-1970s California coffee shop” vibe, Simpkins says.

Wonderkid will also have an ice cream counter, which will be more “bright, playful, and light” Carse says, noting that the colors become more muted in the diner area. Guests can walk under a literal rainbow to access a private events space called, fittingly, the Rainbow Room. Simpkins describes it as “wild and colorful” with a neon-lit door. He envisions patrons using the space to sip coffee, work, and relax. The restaurant will also have a patio.

Justin Dixon—previously of the Shed at Glenwood—is the executive chef. There will be a classic French omelet, biscuits made in house, breakfast plates and sandwiches, a burger, and other comfort food favorites. Breakfast will be offered all day, and there will be nightly blue plates and seasonal, organic, market specials.

Big Citizen corporate chef (and Simpkins’s wife) Sarah Hagamaker is working on “playful takes” on classic desserts such as chess pie and lemon cake. All of the desserts will be available with King of Pops soft serve ice cream. Some desserts, such as brownies and peach cobbler, will be served a la mode.

Since chocolate sea salt is King of Pops’s best-selling pop flavor, Wonderkid will serve a similar flavor of ice cream, alongside vanilla and dairy-free, seasonal fruit flavors. There will be an extensive selection of pops with options for dipping and topping, too, similar to the brand’s Ponce City Market outpost. All frozen treats can be ordered from the diner menu or at the ice cream counter.

Wonderkid will be open until midnight during the week and until 1 a.m. on weekends, with food served until closing time. (“At night, the lights will come down, and it will get a little more sexy,” Simpkins says.) Taylor Blackgrave, formerly of the Lawrence, will be the bar manager.

“We want to have secret cocktails available, like [the secret food menu] at In-N-Out,” says Simpkins, who is creating the cocktail list. “It will be simple and fun with a bit of nostalgia—less amaro and bitter-based, spirit-driven cocktails and more fruity and fun.”

There will be 8-12 cocktails and at least five nonalcoholic drinks. “We’re inspired by soda fountains, so we’ll be creating a couple of frozen ice cream drinks with King of Pops,” he says.

Wonderkid will have 20-30 beers in cans and bottles. There will be 10-15 wines by the glass and 20-30 by the bottle. “Fun kind of rules the roost—these will be geeky, hard-to-find, and rowdy wines,” Simpkins says.

Don’t want to wait until fall to try the ice cream? King of Pops is hosting a tasting at the Good Vibes Market event at its Inman Park headquarters—552 Decatur Street—on August 7.


The Biscuit Shop will actually feature two different Oreo creations this summer at its location in Starkville, Mississippi. First up: The Birthday Cake Oreo Tart, which will be on the menu from June 17 to June 24 while supplies last. It&aposs touted as your typical tart. but it features Golden Birthday Cake flavored Oreo creme, and it&aposs topped with vanilla frosting, sprinkles, and Golden Birthday Cake Oreo flavored cookie crumbles. Next up is their Oreo Chocolate Candy Bar Tart, which is a classic vanilla tart pastry filled with a melted Oreo Chocolate Candy Bar and chocolate frosting. All that&aposs topped with vanilla icing and Oreo Chocolate Candy Bar crumbles. You can find that one on the menu from June 17 to June 24, also while supplies last.

Over in Atlanta, King of Pops will be selling a "Spicy Oreo Chocolate Pop" (pictured above). It&aposs just what you think it is: Oreo cookies blended with chocolate flavored creme, cinnamon, nutmeg, cayenne, and clove. The final popsicle is reportedly creamy and smooth𠅊nd you&aposd never know there was a spicy kick waiting inside. You can grab it on June 24 or June 25 if you happen to be in Atlanta.


Life in the Green Lane: Who cares it’s bikini season? Bring on the ice cream and popsicles!

Nothing says summer to me like ice cream. And popsicles. And frozen drinks. (You get the idea.)

I have been working out and calorie counting like a fiend and so this past weekend I took a break to sample a number of earth-friendly treats. Like an Arnold Palmer popsicle (and then a Banana Pudding one …). And some strawberry balsamic ice cream after my pasta dinner.


The South's Best Food Trucks

Call it Airstream cuisine or meals on wheels: Whimsical food trucks and trailers are the hottest trend in dining. Serving everything from empanadas to fish tacos and frozen pops, these 10 trucks are slinging some of the best chow in the South.

Top 10 Food Trucks

1. Big Truck Tacos, Oklahoma City, OK
A cool vibe and creative Mexican street food have created a cult following for this Okie maverick. BTT serves big-flavor tacos such as "The Guardian" (ground bison picadillo with green olives, pico de gallo, and queso fresco), belt-busting burritos, and gorditos. Fresh, flavorful sides, such as scallion-studded rice, black beans, and pickled veggies, and icy bottles of real Mexican Coke keep &aposem coming until midnight on Friday and Saturday.
530 NW 23rd Street bigtrucktacos.com or 405/525-8226

2. El Ultimo Tacos, Houston, TX
This squeaky-clean truck serves the biggest and best breakfast tacos around, stuffed with scrambled eggs and your choice of bacon, ham, potatoes, nopalitos (tender cactus pads), machacado (shredded beef), incredible chorizo, or roasted peppers on handmade corn or flour tortillas. Don&apost miss the hot green salsa or fresh fruit aguas frescas.
7403 Long Point 713/859-6706

3. GastroPod Mobile Gourmet, Miami, FL
Run by an ambitious young chef who did an internship at El Bulli in Spain (one of the world&aposs most inventive restaurants), GastroPod serves stand-up modern fusion. Try the Old Dirty Dog (smoked short-rib hot dog plunked into a potato bun and topped with sweet/spicy slaw) Bánh Mì Taco with oxtail, trotters, country pâté, and pickled radishes or a Sloppy José with brisket.
Biscayne Boulevard and 18th Street gastropodmiami.com

4. Harvest Moon Grille, Charlotte, NC
There is pork and then there is locally raised, slow-roasted pork shank. The difference in such ingredients is what sets this bright orange trailer (owned by Grateful Growers Farm) apart. With a menu that changes weekly, options range from a ratatouille sandwich (grilled eggplant, yellow squash, onion, and zucchini with aïoli) to pork gyro on chewy flatbread and crowder pea salad in a red wine vinaigrette.
ggfarm.com or 828/234-5182

5. King of Pops, Atlanta, GA
Hawking exotic frozen fruit bars (made with fresh ingredients from farmers&apos markets), this whimsical cart holds court in Atlanta&aposs trendy Virginia Highland. With quenching, alluring flavors like chocolate sea salt, blackberry-mojito, pineapple-haba༞ro, and grapefruit-mint, we can see why.
Corner of North Ave. and North Highland, on the corner of Buddy&aposs Gas station, right across from Manuel&aposs Tavern also in Woodruff Park kingofpops.net

6. Los Dos Hermanos, Birmingham, AL
Known locally as Taqueria Guzman or simply The Taco Truck, this bare-bones roadside stand serves up authentic Michoacán-style tacos that range from the familiar (chicken) to the exotic (tongue, fried tripe). Be sure to try the tostadas de ceviche (made with tilapia and shrimp), a favorite among regulars.
215 West Valley Ave. 770/519-3011


3 thoughts on &ldquo Small Bites: King of Pops: Asheville all the way &rdquo

The same piece published twice? Starting to look like the AC-T.

Anyway I noticed that too.! Some pieces stay constly on the net! while some news about food is not published. For example I wrote to McL. 2 months ago and TWICE, that I discovered a restaurant that serves full Vietnamese food menu on Hendersonville Rd. After my sollecitation email asking why the news was not published at all. McLunsford wrote back with the excuse that the restaurant was not serving only Vietnamese, but also serve Japanese food. And that she has the power of publishing what and when…

I saw news on small bites about a new dishes, new ingredients that certain restaurants add to their menu…….so why this VETO about the news of a second restaurant in town that serves Vietnamese food? especially now that Pho Fusion is closed…

Cannot help to think that there is certain preferences of the food writer…


Deborah Geering

At the peak of blueberry season, don’t limit your consumption to breakfast and dessert. Blueberries also add a pop of color and flavor to summer salads. In this main course salad, balance the peppery edge of arugula with a pop of tartness from the blueberries.

Ingredients for the salad

2 cups water
1 1/3 whole wheat toasted (Israeli) couscous
4 cups arugula
2 cups sunflower sprouts (or more arugula)
3 green onions, sliced
1 yellow squash, quartered lengthwise and thinly sliced
1 small cucumber, thinly sliced
1 stalk celery, thinly sliced
1 cup fresh blueberries
1 sprig basil, picked and chopped

Ingredients for the dressing

1/2 teaspoon honey
1/2 teaspoon brown mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
3 tablespoons white balsamic vinegar
2 tablespoons olive oil

In a small saucepan, bring water to a boil. Add couscous, cover and remove from heat. Allow couscous to rest for 20 minutes to absorb water and cool.

In a large bowl, combine arugula, sunflower sprouts, green onion, squash, cucumber, blueberries and basil.

In a small bowl, whisk together honey, mustard, pepper, salt and vinegar. While whisking, drizzle in olive oil until well combined.

Add couscous and dressing to salad and toss well.

4 great Atlanta dining events in July: Atlanta Street Food Fest, Attack of the Killer Tomato, more

All month
Cooking Camp for Kids
The Cook’s Warehouse hosts weeklong summer camps for kids as young as six who are interested in kitchen basics.

July 11
The Atlanta Street Food Festival
The biggest food truck event of the year features more than 50 vendors in Piedmont Park.

Photograph by Erik Meadows

July 19
Attack of the Killer Tomato Festival
At Ford Fry’s seventh annual ode to this juicy summer favorite, sample tomato-based drinks and dishes from local chefs and mixologists. Tickets go fast.

July 25
Atlanta Ice Cream Festival
Cool down with a scoop of the sweet stuff plus live music at Piedmont Park. Fitness experts will also be on hand for those feeling guilty.

This article originally appeared in our July 2015 issue.

Green bean, potato, and Sungold salad

The main ingredients of this salad are often among the first of summer. Bright, crisp beans are fair consolation as spring salad greens fade from local farmers markets. Note that the vinegar will discolor the beans and basil, so don’t stir it all together until you’re ready to serve it.

1/2 pound small potatoes
Kosher salt
1/2 pound green beans, trimmed and cut into 2-inch pieces
1/2 pound Sungold or other cherry tomatoes, halved (about 1 cup)
1 shallot or small Vidalia onion, finely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Freshly ground black pepper
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh oregano

Instructions

Rinse potatoes and cut into bite-sized pieces. Place in a medium saucepan, cover with 2 inches cold water, and stir in 2 tablespoons kosher salt. Place over high heat, bring to a boil, and cook until potatoes are just tender. Drain in a colander and let rest.

While potatoes cook, bring a second pot of salted water to boil. Set a bowl of ice water near the stove. Add green beans to boiling water and cook until just tender, about 4 minutes. Remove green beans with a slotted spoon and drop into the ice water. After a few minutes, thoroughly drain green beans.

Immediately before serving, in a medium bowl, combine potatoes, green beans, tomatoes, shallot, olive oil, vinegar, and herbs. Gently stir to combine well. Season to taste with kosher salt and black pepper.

5 tips for D.I.Y preserving and canning

As much as I hate standing in my steamy kitchen night after night, sliding skins off blanched tomatoes and peaches, I love eating locally grown food year-round and opening my cabinets to rows of colorful jars filled with summer’s bounty. That first taste of blackberry jam in the dead of winter? Worth every curse word. Here are a few tricks that can make the process a little less painful.

Follow the instructions. Exactly.
Canning is not the time to get creative with recipes. The idea is to kill micro-organisms that cause illness. If a salsa recipe calls for less onion than you’d like, don’t add more it could lower the acidity level. If you’re supposed to process the jars in a pressure cooker, don’t substitute a boiling water bath.

Prep in advance.
For the sake of freshness, it’s best to prep and can your produce on the same day it’s picked. That said, there’s nothing wrong with chopping all the ingredients for salsa or jam one day sticking them in the fridge overnight and then cooking the food, filling the jars, and processing the next. Just don’t repeatedly heat and cool foods before canning you’ll mess with the texture.

Enjoy often.
After all that labor, it’s tempting to save your jars for special occasions. But canned produce is not like Twinkies—it doesn’t last forever. As soon as a crop is out of season, start popping those lids.

Cut a deal.
If your family goes wild for peach cobbler or applesauce, negotiate with your friendly farmer for a bulk discount on favorites. If you get to a farmers market early, ask whether you can purchase a marked-down box of “seconds” at the end of the day. Be ready to prep any bruised produce as soon as you get home.

Be reasonable.
If you aren’t going to eat more than a quart of tomatoes every other week, don’t put up 100 jars. It’s okay to can only a few pints if that’s all you’ll need throughout the winter.

Still nervous?
Enroll in Lyn Deardorff’s Preserving Now classes to nail down canning basics.

Old Fourth Ward Farmers Market opened Saturday with three vendors

Photography by Deborah Geering

Do you know what Atlanta’s eastern intown neighborhoods could use? A Tuesday afternoon farmers market. Not everyone can get to a farmers market on the weekend, when schedules are already crammed with errands, kid stuff and social events. And though there’s a market on Wednesdays in Decatur, Thursdays in East Atlanta, and Fridays at Truly Living Well’s Wheat Street Garden, on Tuesdays the nearest farmers market is in Smyrna.

Last week, east Intown did get a new market, but unfortunately it’s when the neighborhood needs it least. The Old Fourth Ward Farmers Market debuted Saturday, less than one mile from the thriving Freedom Farmers Market. Morningside Farmers Market and Peachtree Road Farmers Market—among others—are just a short drive away, forcing both shoppers and farmers to choose which one to support.

O4W founder Dozie Ike, also a livestock farmer and managing director with Regionally Right farm collective in Bartow County, says the scheduling came down to availability. The new market’s location—the Southern Dairies parking lot—is otherwise used as the valet parking lot for neighboring 4th & Swift.

“I stood at Southern Dairies for years staring at that parking lot, wondering how I could bring life to it,” the former Old Fourth Ward resident says. “I wanted to preserve the community that was changing before my eyes.”

If it better serves the neighborhood, Ike says, he is willing to explore other options, such as moving the market to another day. On its first Saturday, the market hosted three vendors—Regionally Right, Pearson Farm peaches, and Lion Tamer Bread— and saw a steady trickle of shoppers, most arriving on foot. Which is exactly what Ike had hoped for.

“I did not start a market in the O4W to compete with Kroger, Whole Foods, or even Freedom,” he says. “This is a really simple farmers market concept with only the staple options to choose from. The press and all is great, but if it were up to me, this community market would be kept under wraps. Many great things end up too big and revenue-driven after discovery.”

Update: The story has been updated to include Truly Living Well’s Wheat Street Garden on Fridays.

4 great Atlanta dining events to check out in June

June 6
Rock the Cure

Since 2007, this annual brews-and-blues event at SweetWater has raised more than $400K for Type 1 diabetes research.

June 13
Brookhaven Beer Fest

Food, live music, and more than 150 domestic and imported beers.

June 13
Roswell Lavender Festival

Sample products made from the fragrant plant on the grounds of historic Barrington Hall.

Photograph by Steffi Langer-Berry

June 20
Westview Summer Solstice Celebration

The real draws are the pork and chicken grill-offs.

Peachtree Road Farmers Market offers do-good eats benefiting Meals on Wheels

Once a month at the Peachtree Road Farmers Market, chefs whip up small bites with ingredients sold on-site. Dishes go for $5 to $10, and the money raised buys farmers’ unsold produce at the end of the day for Meals on Wheels Atlanta. The 50-year-old nonprofit uses the produce in the meals it delivers to seniors in Fulton County.

This article originally appeared in our May 2015 issue as part of “Foodstuffs.”

New Westside market crams a lot of farm into a city space

If there’s one word to describe the new Westside Provisions District Farmers Market, it has to be “dense.” Snuggled into an unnamed lane off Howell Mill Road, between Yeah! Burger and Yoforia frozen yogurt, the market squeezed about 20 more businesses, albeit temporarily, into the growing shopping and eating hotspot.

But a few tight spots, particularly a bottleneck near a peach stand, didn’t slow anyone down too much. Shoppers seemed delighted to discover visiting farmers in this especially citified neighborhood. A few nearby businesses opened their doors during market hours as well, and that, coupled with free, convenient parking and expert oversight from the umbrella organization Community Farmers Market, all but guarantee its success.

“It went so much better than expected,” says market manager Jamie Hausman, who was hoping for a few hundred visitors and instead counted about 1,500. “I just didn’t really know what parts of our community would come out for it.” Hausman is also a contributing writer for this magazine.

Good vendors don’t hurt, either. Westside features some popular vendors already known to regular market-goers, such as Riverview Farms, Watsonia Farm and King of Pops. But the market has also made room for some solid vendors that shoppers may not know as well. Lorri Mason of Stems ‘N Roots has been on the local food scene since 2002, but mostly at markets close to her Douglasville backyard farm. Turnrow Bath Body & Home is a new name, but the family and farm behind the hand-made products, Scharko, is a locavore stalwart.

Hausman has lived in the Westside neighborhood since moving to Atlanta two years ago, but she didn’t like the long haul to her nearest farmers markets: Peachtree Road, Freedom, and Grant Park. So last summer, the freelance journalist started making phone calls. By autumn, she had identified about 30 vendors interested in participating in a Westside market and an organization, Community Farmers Markets, that might be able to launch it.

“They said, ‘Well, you’ve already done a lot of the legwork. Do you want us to just help you seal the deal?’ So we started getting to work.” Community Farmers Markets, which oversees the Decatur, East Atlanta Village, and Grant Park farmers markets, brings not only structure and experience to Westside but also educational and outreach programs, including cooking and gardening demonstrations, kids’ activities, and double SNAP benefits through Wholesome Wave.


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