Hello, chef.

Eating fresh is what we do best. We have provided you with the best reasons to shop at your local farm-ers market. Pg. 2 gives you the inside scoop on why we like to eat local!

We found a well-known cheese that you’ll love! Check out pg. 3 to learn what cheese can actually be good for you!

Like what you see? Find out why we love this crostada and all the good things that goes in it. Recipe on the back!

October Newsletter

The local, good-for-you guide.

Eating local

It’s cheaper.In-season produce tends to cost less than out-of-season produce, which is obviously rarer in the off-season. When you’re trying to avoid over-spending at the market, always look up what’s in season before you go.

It tastes better.In-season raspberry tastes richer, both sweeter and more sour simultaneously. Same goes for apples, which are crunchier in October than in May, and even seemingly boring new potatoes, which are lighter before they’re stored for the winter.

You can experiment.Because of the economy and tastiness of in-season produce, it’s a great “guinea pig” for when you’re looking to try new techniques or dishes in the kitchen.

You can get to know your region.And your community. And your environment. Eating seasonally will put you in touch with producers, makers, and eaters in your community. Whether you ask your waitress at the farm-to-table restaurant, “where’s this beet from?” or head to the farmers’ market to chat up the vendors, making a point of eating seasonally will open you up to the delight of your landscape.

Featured ingredient: What you need to know

FetaRenowned for its tangy flavor and crumbly, yet creamy texture, feta has gained great popularity throughout the world.

Feta is an aged white cheese traditionally made from a combonation of sheep’s and goat’s milk. This Greek staple lends a tangy accent to everything from pastas to salads. Feta is typically sold in blocks immersed in a brine to maintain flavor and freshness.

Fun FactsMost people who are lactose-intolerant can still eat feta cheese that is traditionally made with sheep’s and goat’s milk.

Feta that is made in the U.S. is actually an immitation of the traditional cheese and is made from cow’s milk.

Traditional feta is easier to digest and is much less allergenic and inflammatory than cow’s milk cheeses.

There are actually three different varieties: Greek, Bulgarian and French.

Feta protects against cancer, supports bone health, boosts the immune system, helps maintain a healthy gut, prevents headaches and migraines, protects your eyes and prevents degenerative eye disease, and it acts as a natural treatment for anemia.

Heirloom tomato and carmelized onion crostada

What you need:

6 Kalamata Olives

6 Ounces Heirloom Cherry

Tomatoes

2 Cloves Garlic

1 Vidalia Onion

½ Cup All-Purpose Flour

½ Cup Whole Wheat Flour

2 Ounces Arugula

⅓ Cup Crumbled Feta Cheese

6 Teaspoons Olive Oil

Cold Water

Instructions:- Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.

- In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.

- While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.