News You Can Eat Market Days

Intown farmers markets reopen for the season

GRANT PARK FARMERS MARKET

The market reopens April 3 and will be open on Sundays from 9:30 a.m. to 1:30 p.m. at the corner of Cherokee and Milledge avenues. There will be locally grown fruits, vegetables, artisan produced breads, cheeses, and celebrity chef demonstrations. Information: grantparkmarket.org.

By Collin Kelley

Intown’s eclectic array of farmers markets have re-opened – or soon will – for the season. Whether you’re looking for fresh produce, baked goods or inspiration from local chefs, the local markets have got you covered.

GREEN MARKET AT PIEDMONT PARK

The annual Green Market at Piedmont Market opened in early March and continues every Saturday through mid-December from 9 a.m. to 1 p.m. near the 12th Street gate. More than 40 vendors offer fresh goods and there are also chef demonstrations, arts and crafts, and live music. Information: piedmontpark.org.

EAST ATLANTA VILLAGE FARMERS MARKET

The market reopens April 13 and continues through mid-December on Thursdays from 4 to 8 p.m. at 561 Flat Shoals Ave. You’ll find fresh produce, locally-made food and products, chef demos and much more throughout the season. Information: cfmatl.org/eav.

MORNINGSIDE FARMERS’ MARKET

Open year-round, this neighborhood market at 1393 N. Highland Ave. has been a Saturday morning favorite for more than 20 years. Check out organic produce, freshly prepared foods, baked goods, artisan crafts, flowers and more. Market hours are 8 to 11:30 a.m. Information: morningsidemarket.com.

PEACHTREE ROAD FARMERS MARKET

Located in the parking lot at Cathedral of St. Phillip, 2744 Peachtree Road in Buckhead, the market reopens for the season on April 1 from 8:30 a.m. to noon and continue every Saturday through mid-December. Upcoming guest chefs include Nick Leahy of Saltyard, Suzanne Vizethann of Buttermilk Kitchen, and Thomas McKeown of the Hyatt Atlanta. Information: peachtreeroadfarmersmarket.com.

PEACHTREE CENTER GREEN MARKET

The market kicks off April 7 and will be held every Thursday from 11 a.m. to 2 p.m. at in the courtyard of Downtown’s Peachtree Center. This market will feature over a dozen vendors selling local goods from produce to breads to juice. Information: facebook.com/peachtreecenter

PONCE CITY FARMERS MARKET

Opening day is April 11 for this market located directly on the Beltline’s Eastside Trail at The Shed at PCM. The market will be held seasonally on Tuesday evenings from 4 to 8 p.m., and will host urban farmers, artisanal food makers and pop-up chefs. Information: cfmatl. org/poncecity.

DECATUR FARMERS MARKET

Held on the front lawn of the First Baptist Church of Decatur at the corner of Commerce and Clairemont, the market reopens on Saturdays starting April 18 from 9 a.m. to 1 p.m. each week. Information: cfmatl.org/Decatur.

FREEDOM FARMERS’ MARKET

The market is open every Saturday from 9 a.m. to 1 p.m. year round at the Carter Center in PonceyHighland. Expect to find fresh produce, meats, baked goods, cheese and dairy, handmade preserves and honey, fresh coffee and more. There are also regular guest chefs in the restaurant pop-up tent. Information: freedomfarmersmkt.com.

Corny for Cornbread Sampling a Southern side-dish favorite

By Isadora Pennington

It doesn’t get more traditionally southern than buttery, crumbly cornbread. This dish, however, has origins that trace back long before the Americas were colonized by Europe. Corn, or maize, has long been used in ground format for many dishes by Native Americans, and settlers in the United States soon adapted their traditional bread recipes to include ground cornmeal.

Cornbread saw an uptick in popularity in times of war, most notably during the Civil War, when the affordable and easy dish lent itself to meager supplies and hastily concocted meals for soldiers in battle. Though cornbread did also come into favor in the northern states, the composition is notably different depending on the region where it was made.

In the north, most cornbread is sweeter and reminiscent of cake, while in the south the dish is usually made with little or no sugar and less flour. When made in the south, the dish also commonly employs buttermilk and white cornmeal. Meanwhile in Texas, cornbread developed a richer flavor, which included whole creamed corn kernels and sprinkled with jalapeños. In the north you’re more likely to find cornbread served alongside honey, while in the south you’ll get funny looks if you add anything to the dish beyond butter or molasses.

Today, it’s common to find cornbread on the menu of many top restaurants. The recipe has been adjusted and modified so much over the years that it can just as easily belong alongside a meal at a diner as it does at a fine dining restaurant.

So, what makes cornbread great?

In my humble opinion, I think it’s all about balance. Sure, there’s a time and a place for sweet cornbread, but there are also times when I’d prefer the salty, spicy kick of jalapeño cornbread to go with my chili or my barbecue. Considering of course the widespread success and popularity of this dish, it’s no surprise that there are plenty of delectable offerings in this city. Here are some of my favorite spots in town to get this crumbly and buttery bread dish.

Big Al’s Butter Made Burgers now open in Buckhead! THE

100% All Natural certified Angus beef. No hormones or antibiotics. All burgers are fresh, never frozen and are cooked in our hand churned gourmet butter to give extra flavor and tenderness to the burger.