RECIPE: Big Green Egg Peach Cobbler

Visitors to the Georgia Grown Farmers Showcase on July 27 got to sample peach cobbler fresh off the Big Green Egg grill. Georgia Grown Chef Holly Chute said it was so popular, she wanted to share it with you!

Big Green Egg Peach Cobbler

Ingredients:
4 cups sliced peaches
3 cups sugar, divided
1/2 cup water
1/4 pound butter, melted
2 cups self-rising flour
2 cups milk
2 teaspoons vanilla extract
Cinnamon sugar (optional)

Instructions:
1. Light charcoal in Big Green Egg. Set place setter in place and heat to 350 degrees. Maintain this temperature throughout cooking.
2. Combine one cup sugar with 1/2 cup water in a saucepan, stirring to dissolve. Add peaches to the pot and bring to a boil. Simmer for five to 10 minutes and set aside.
3. Place muffin liners in a muffin pan. Divide melted butter in the lined pan.
4. Combine flour, two cups sugar, milk and vanilla and mix well. Divide batter into pans, filling about half-full. Gently spoon peaches on top and sprinkle with cinnamon sugar if desired.
5. Place on the place setter in the Big Green Egg. Cook for 30 minutes. Makes about 24 miniature peach cobblers.

Keeping Foodborne Illness at Bay this Summer

By Jessica Badour and Brandon Sauceda
Georgia Department of Agriculture Food Safety Division

Source: Sean Culligan, flickr

What better way to enjoy a beautiful summer day than with a picnic outside in the backyard, the park or at the beach? Though this may seem like a fail-safe plan, as temperatures rise outdoors, so do the activities of unseen microorganisms. Disease-causing microorganisms such as bacteria are present throughout the environment in our soil, water, air and even our bodies. During these hot and humid summer days, bacteria grow at faster rates and can multiply in large numbers in food, which can sometimes lead to foodborne illness.

Foodborne illness, or food poisoning, occurs when a person gets sick from eating or drinking something containing harmful pathogens such as bacteria, viruses or parasites. The two most common causes come from E. coli and Salmonella. It is estimated that 48 million Americans suffer from domestically acquired foodborne illness annually. The number of illnesses surges from May to September, when picnics and cookouts mean food is out in potentially dangerous temperatures.

But have no fear! You can enjoy outdoor picnics and keep your family safe at the same time. To help keep foodborne illness at bay, follow these easy picnicking tips:

• Wash your hands! Unwashed hands are the No. 1 cause of foodborne illness, so make this one easy! In case there isn't a sink nearby, bring along a bottle of water and hand soap, and have everyone wash up before handling and eating food. Bring along some moist towelettes and paper towels for wiping down surfaces (like that picnic table), too.

• Keep cold foods cold. If your cooler's temperature rises above 40 degrees Fahrenheit, disease-causing microorganisms start to multiply. To prevent this from happening, fill your cooler about three-quarters full with your cold food items. Then pack the remaining quarter with ice or ice packs. Transport coolers inside your car (not the hot trunk) and once outside, keep it in the shade with the lid closed tight. Toss an inexpensive food thermometer in-between your edibles to be sure the temperature stays below 40 degrees.

• Don't leave food out for very long. In temperatures of 90 degrees Fahrenheit or higher, keep foods out for about an hour. If it's cooler outside, say 80 degrees, you can keep foods out for about two hours max. This includes everything: cold cuts, burgers, potato salad, macaroni salad, etc. After this time window, bacteria can start to multiply in your food. Make it simple and when food is set out, set an alarm on a cell phone to remind you when to put food away.

• Check meat temperatures! Just because it looks done doesn't mean it is. Even your family grillmaster can't be sure meat or poultry is done by simply looking at it or poking it. Instead, use a meat thermometer. Stick it into the meat's thickest part (avoiding bones and fat). Steaks are safe at 145 degrees (medium rare) to 170 degrees (well done); ground beef at 160 (medium); pork cops and ribs at 145; and poultry at 165. Bonus tip -- don't rinse your meat off before cooking! In addition to taking away natural flavor, rinsing causes more opportunities for cross-contamination, so skip this step entirely.

• Wash your produce! Even if it has a rind, all fruits need to be washed. Rinse off your melons, apples, citrus fruits, avocados, cucumbers, etc., even if you're peeling them or cutting away the rind. As you cut through the fruit, your knife can carry bacteria as it slices from the outside in, so rinse under running tap water (no soap necessary) and scrub the fruit's surface if it has nooks and crannies, such as cantaloupe or avocado.

It's important to realize that food poisoning isn't just a little case of an upset tummy. Well, it can be, but it can also be a lot more serious! How sick you get depends on how much bacteria is present, how much was eaten and how susceptible you are -- babies, young children, pregnant women, the elderly and anyone with weakened immune systems and chronic conditions are most vulnerable.

And no matter how old or healthy you are, it's never any fun to deal with food poisoning symptoms, which range from mild nausea to vomiting, cramps and diarrhea all the way to fever and dehydration that last anywhere from a few hours to a few days. If you think you might have contracted a foodborne illness, visit your doctor and request they take a sample for testing to confirm if bacteria are present in your system.

For more summer food safety tips, visit www.fda.gov or www.usda.gov.

Recall: Gold Star Smoked Fish Corp. recalls herring fillets

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of Rybacka Wies brand herring fillets in Oiii Matjes Sledz w oleju. Gold Star Smoked Fish Corp., a company based out of Brooklyn, NY., announced the recall Thursday.

The herring in question is packaged in 17.64 ounce, 500 gram plastic containers and has an expiration date of Oct. 31, 2013, stamped on the back of the container. The UPC number is 021143241228. It was sold nationwide and is an American product.

Routine sampling by the New York State Department of Agriculture and Markets inspectors and laboratory personnel revealed the presence of Listeria monocytogenes in the fish product, a foodborne pathogen known to cause serious and sometimes fatal infections in young children, frail or elderly consumers and those with weakened immune systems. Although healthy people may suffer short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria can cause miscarriages and stillbirths.

No illnesses have been reported to date in relation to this recall. Consumers are encouraged to return the herring fillets to the store they purchased it from.

Georgia Department of Agriculture inspectors will be checking retail stores and food warehouses to make sure the recalled product is removed from sale.

Questions about this recall?
Consumers who purchased the affected herring fillets may contact Gold Star Smoked Fish Corp. directly at 718-522-5480.

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

Recall Roundup: July 20 - 26, 2013

Editor's Note: Food recalls related to a foodborne pathogen will be featured on individual blog posts. Food recalls related to food allergens, mislabeling or other causes will be rounded up each week, when applicable, in a Recall Roundup blog post. For up-to-the-minute information on food recalls, follow @GaMktBulletin and @GDAFoodSafety on Twitter, and visit the Georgia Department of Agriculture's food recall website.

Recalls were issued for the following foods and food products this week:

Olam Tomato Processors, Inc: Mild Chunky Salsa, Medium Chunky Salsa
Recalled July 22; could contain large pieces of glass. Read more ...








Ferrara Candy Company: Brach's Malted Milk Balls
Recalled July 23; allergy alert for undeclared peanuts and tree nuts. Read more ...

Farmers showcase hits Atlanta market this Saturday

It's showtime -- for Georgia Grown member producers, that is.

More than 40 producers and agribusinesses will be represented at this Saturday's Georgia Grown Farmers Showcase, the fifth such event at the Atlanta State Farmers Market.

"We have seen tremendous support from both producers and consumers of Georgia Grown products across the state for our showcase events," Georgia Commissioner of Agriculture Gary W. Black said. "As we head into the summer season, the showcase is the perfect opportunity to pick up fresh, locally grown produce along with other items produced in our own state that you cannot find in stores. We would like to encourage everyone to come out and support our local producers."

In addition to produce, honey, popsicles, meat and more from Georgia Grown members, visitors to the showcase will find plenty of fun for the whole family. The Rock Ranch is providing a cow train for kids to ride in around the market. Georgia Watermelon Association will host a seed-spitting contest at 11 a.m. and there will be antique tractors on display.


Georgia Watermelon Queen Carol Anne Mitchell will be one of the Department's special guests, and there will be free food aplenty as several vendors will host taste tests at their booths.

And there will be giveaways as well. The first 200 guests will receive a free Georgia Grown tote bag to carry their produce and gifts home in.


"This is a great opportunity for everyone to come out and show their Georgia Grown pride," said Jenna Saxon, communications outreach specialist for the Georgia Department of Agriculture. "We're so excited to be able to offer this event to share amazing Georgia food, fiber, crafts and more and we can't wait to see all the cool things this weekend has in store!"

Exhibitors include:
94.9 The Bull
Abby J's Gourmet Salsas
Aimtrac
Alan Vigil, automobiles
Atlanta Honey Company, honey
Beaver Lake Grilling Planks
Big Green Egg
Blue Donkey Iced Coffee, dairy
Brown Bag Soap Company, soaps
Buttercup Farm, pesto, soups and jellies
Butter Sensations, compound butters
Calhoun Produce
Carroll Farms
Causey Foods, sauces and rubs
Compassion 312, pain relief gel
Country Junction Soaps, eggs and goats' milk
Destiny Organics
The Foodies Catering Company Inc., baked goods and pastries
Food Safety
Gayla's Grits
Georgia Department of Agriculture
Georgia Olive Oil
Georgia Watermelon Association, watermelons
Henry County Farm Bureau
Hunter Cattle Company, meats
Jaemor Farms, produce and processed foods
Jam'N Designs. potted plants
King of Pops, popsicles
Larry Grier
Market Bulletin
Morgan Farms Inc., produce and crafts
Oliver Farm/Oliver Oil LLC, cold-pressed oil
One Screw Loose, processed foods
Pearson Farm, peaches
Royal Food Service
Sinfully Sweet Soap LLC, handmade soaps
Southern Press and Packing, blueberry juice
Super Sod and Patten Seed, sod and soil
Thompson Farms, meats
UGA Extension Service
Verdant Resources, processed foods
Vidalia Onions, onions and onion rings
Wally Bees Honey, honey and beeswax candles

RECALL: Olde Thompson Inc. Recalls Organic Oregano

Georgia Commissioner of Agriculture Gary Black is alerting Georgians to the voluntary recall of certain lots of Earth's Pride Organics: Organic Oregano. Olde Thompson Inc., a company based out of Oxnard, Calif., announced the voluntary recall Monday in cooperation with the Food and Drug Administration.

The oregano in question is packaged in a 2.2-ounce glass jar with a cork closure. Lot numbers affected are: 060367, 060692, 061252 and 061864. The UPC code for this oregano product is 400000290942. It was sold exclusively at BJ's Wholesale Club in several states, including Georgia, between Jan. 1 and July 10, 2013.

Routine sampling of raw materials indicated the presence of Salmonella in the oregano product, a bacterium known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. In some cases, they are known to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly and those with c
ompromised immune systems.

No illnesses have been reported related to this recall. Consumers are encouraged to dispose of the retail product and its container. If consumers already consumed the product and have concerns about their health, they are encouraged to contact their healthcare providers.

Georgia Department of Agriculture inspectors will be checking retail stores and food warehouses to make sure the recalled product is removed from sale.

Questions about this recall?
Consumers who purchased the affected oregano products and have any questions should contact a BJ's Wholesale Club member care representative at 1-800-257-2582 between 9 a.m. and 7 p.m. EST Monday through Friday, 9 a.m. to 6 p.m. EST Saturday or 12 to 6 p.m. EST Sunday.

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

Consumer Q&A: Peachy Keen

Q: How long is Georgia peach season?

Baskets of fresh Georgia peaches
await consumers at the Atlanta
State Farmers Market in Forest
Park, Ga.

A: Some varieties from south Georgia can become available as early as May. The Georgia peach season extends through August and even into early September, thanks to late varieties and Georgia's geography and topography. Trees in north Georgia and at higher elevations will bloom and bear fruit later than their south Georgia counterparts and those at lower elevations.

Georgia peaches are available at grocery stores, farmers markets and direct from farms. At the farms and farmers markets, consumers may be able to find out the name of the peach variety they're buying as well as discover varieties not sold in stores. Don't be afraid to try a different one this year!

Consider buying some extra peaches to dry, freeze or use to make jellies and jams to enjoy some peachy goodness after the fresh peach season is over.

Q: Do you have a recipe for peach iced tea? I found one last year but cannot find it now.

A: We're happy to help! Here is a recipe from our home economist:

Peach iced tea adds that special touch of
Georgia to summer meals, and few drinks
are as light and refreshing on a hot summer
afternoon.

Georgia Sweet Peach Tea
Ingredients:
7 tea bags, regular size
1 quart water
6 cups ice cubes
3 Georgia peaches, peeled, pitted and diced
1/2 cup sugar (or sugar to taste)
1 additional Georgia peach, pitted and sliced

Instructions:
1. Bring water to a boil. Place tea bags in a heatproof container and add boiling water. Let steep for eight minutes.
2. Place four cups of ice in a pitcher and pour in tea.
3. Place diced peaches and sugar in a blender and puree until smooth. Stir the pureed peaches in tea.
4. Serve with remaining ice in glasses. Garnish with remaining peach slices.

Got a question? Visit our website, write to us at 19 MLK Jr. Drive, Room 128, Atlanta, GA 30334, or email arty.schronce@agr.georgia.gov.

Bulletin Sneak Peek: July 10 Edition

Editor's Note: Each issue of the Farmers and Consumers Market Bulletin includes a spotlight on a Georgia Grown gold-level member. To learn more about becoming a member, visit the Georgia Grown website.

Georgia Grown Corn Specialty of Green Circles Farm
By Morgan Smith, communications outreach intern

"We think the best products come from Georgia," said Lacey Richardson of Green Circles Farm, located in Bainbridge, Ga. Since its founding in 1975, Green Circles prides itself in being family owned and operated as well as specializing in Georgia sweet corn. From the planting to the harvesting, the family is involved every step of the way, just as it was in 1975.

To read the rest of this story, check out your print issue of the Bulletin, or log-in online to view the digital version.

What else is in the July 10 edition?

Read up on Commissioner of Agriculture Gary W. Black's two-day farm tour for state legislators, the perfect time to harvest vegetables, the Department of Agriculture's latest YouTube ventures with Georgia Farm Bureau, a special honor for the executive director of Georgia Seed Development and more.

Oh yeah ... and there's a pretty tasty recipe for Georgia Peachy Chicken Salad in there, too.

RECALL: Whole Foods Market Recalls Crave Brothers Cheese; Possible Health Risk

Georgia Commissioner of Agriculture Gary Black is alerting Georgians to the recall of certain lots of Crave Brothers Cheese, sold at Whole Foods Market stores. The market announced Monday it would recall Crave Brothers Les Freres cheese in response to a recall by the Crave Brothers Farmstead Cheese Company of Waterloo, Wis.

The cheese product may be contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes fatal infections in young children, the elderly and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

To date, one illness and one death have been reported.

Regulatory agencies informed Crave Brothers of an ongoing investigation related to potential health risks associated with Listeria. The company immediately ceased the production and distribution of the products.

The recalled cheese was packaged in clear plastic wrap and sold with Whole Foods Market scale labels. Cheese distributed in Georgia, Alabama, North Carolina, South Carolina and Tennessee is labeled "Les Freres Crave Brothers PO-RK" with a PLU of 294473.

Whole Foods Market stores posted signage to notify customers of the recall. Those who purchased this product from Whole Foods Market should discard it and may bring their receipts into stores for a full refund.

Georgia Department of Agriculture inspectors will be checking retail stores and food warehouses to make sure the recalled product is removed from sale.

Questions about this recall?
Contact 512-477-5566 extension 20060 between 8 a.m. and 5 p.m. CDT Monday through Friday. Consumers may also contact Crave Brothers directly at 920-478-4887 between 8 a.m. and 5 p.m. CDT Monday through Friday.

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

Welcome to the Bulletin Blog!

Welcome to the Georgia Market Bulletin Blog, the official online collaborative of the Farmers and Consumers Market Bulletin! We are very glad you've joined us, and we look forward to serving you in this new, web-based capacity! The Bulletin Blog is here to provide pertinent, timely stories, breaking agriculture news and sneak peeks of what's coming in the print Bulletin.

The Bulletin staff is always looking for new story ideas, farm do-it-yourself projects, recipes we can put on Pinterest and ways to get consumers and producers involved in our publication.

If you're already a Bulletin subscriber, we thank you for your support, and we're excited to see what the future holds for both the print and online coverage!

Not a subscriber yet? Trust us, it's pretty much the best $10 you'll spend all year.

For $10, you get 24 issues of the Bulletin in your mailbox, plus access to subscribers-only online content. Don't want the print edition? No worries. We've got you covered with a $5 online-only subscription. Being a subscriber means you get the stories and classified ads first, and you can advertise your farm products free of charge to thousands of producers and consumers across the state. You'll get the chance to read the Bulletin at your kitchen table, on your tablet, on your smart phone and on your computer during your lunch break.

To start or renew your Bulletin subscription using a Visa or MasterCard, go to our website and click on the link for the online subscription payment form. There, you can choose to receive the print edition or the print plus online subscription. Please include a phone number and email address so that we know who to contact if we have questions concerning your subscription!

You can also subscribe via mail with check or money orders made payable to the Georgia Department of Agriculture. If you choose to subscribe this way, please include your name, complete mailing address, phone number and email, as well as "Market Bulletin" in the "for" line of the check or money order. These subscriptions can be sent to:

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