Recall: Georgia Cheeses Recalled for Potential Health Risk

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of select lots of two cheese varieties produced by Flat Creek Farm & Dairy of Swainsboro, Ga. Flat Creek announced on Dec. 26 that more than 100 pounds of cheeses were recalled.

The affected cheeses are Heavenly Blue and Aztec Cheddar, packaged in clear plastic and ranging in size from half-pounds to whole wheels. The recall is specific to Heavenly Blue cheeses with the lot code 130916XHB and Aztec Cheddar with the lot code 130823XAZ.

Routine sampling of the finished cheeses indicated the presence of Salmonella, 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 compromised immune systems.

The cheeses were distributed in Georgia and Florida and in six online orders, which are in the process of being notified.

No illnesses have been reported to date. Consumers who purchased these cheeses are urged to return them to the place of purchase. Georgia Department of Agriculture inspectors will be checking to make sure the recalled products are removed from sale.

Questions about this recall?

Consumers who purchased the recalled products can call 478-237-0123 between 8 a.m. and 5 p.m. Eastern Standard Time.

 

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.

 

Guest Column: State Beef Referendum Coming in 2014

Originally published in the Dec. 11, 2013, issue

 

CALLAWAY

Now is the time for all cattle producers in Georgia to make your voice heard! You have until Dec. 31 to request a ballot to vote in the beef referendum that will be held in early 2014. In case you are unaware of what is happening with regards to the referendum, I would like to give you a brief summary of how this all came about.

The Georgia Farm Bureau Beef Commodity Committee was meeting in August 2011. During the meeting the need for more dollars for valuable research and product promotion was discussed.  After much conversation it was suggested that a study committee of stakeholders be formed to look at a producer investment program. The idea was put into official policy and passed by the general membership at the annual meeting at Jekyll Island.

Fast forward about four months and a similar policy was passed by Georgia Cattlemen’sAssociation at their annual meeting at the Beef Expo in Perry during April 2012. It was just a matter of time before the Georgia Milk Producers and the Georgia Livestock Marketing Association came on board also. Three people from each organization were appointed to a 12-member study committee. 

The study committee met through the summer and fall at various locations throughout the state. In the end it was unanimous among the committee that a referendum be held and let the producers decide if they wanted a state beef checkoff.

This checkoff should not be confused with the National Beef Checkoff that has been law since 1986. The national Checkoff of $1 per head can be spent only for promotion, research or education. Fifty cents of every dollar collected is administered by the Cattlemen’s Beef Board at the national level. The other 50 cents of every dollar is returned to the state where it is collected and here in Georgia is administered by the Georgia Beef Board. Both the state and national boards are comprised of beef farmers, ranchers, dairymen and livestock market operators.

Meetings were held with the commissioner of agriculture and other key members of the Department of Agriculture. They were supportive and offered their help in any way. After much work by all involved, Senate Bill 97 was introduced in the 2013 legislative session of the General Assembly. The bill, passed and signed into law by the governor, called for a referendum to be held with all Georgia cattle producers eligible to vote their wishes as to whether or not to fund the Georgia Agricultural Commodity Commission for Beef. Anyone in Georgia who owned cattle in the last 12 months is eligible to vote. Ballots will be mailed sometime after the first of the year.

If passed, the Agriculture Commodity Commission for Beef would be run by cattlemen. This five-member producer board would determine how the funds would be spent. The commission must also be reaffirmed every three years by a vote of all cattle producers in the state.

The original legislation that created the foundation for commodity commissions in Georgia was passed in 1961. There are 12 other such commodity commissions in our state, all of which are administered by the Department for a nominal fee of less than 5 percent of the dollars collected. 

If the state beef checkoff assessment of up to $1 per head passes, it could in essence triple the amount of money that could be spent in our state to support the beef industry with funds for promotion or advertising, vital research or education of our consumers and health professionals about the value of beef in a healthy diet. 

With a 10 million-plus population, we only generate three cents per Georgian through the national Checkoff. According to a study at the University of Florida, researchers found that for every $1 invested in the national Checkoff, cattlemen receive a $5.50 return. I don’t know of anything else that even comes close to that.

Cattleman John Callaway is the chairman of the Georgia Cattle Industry Investment Study Group and Georgia Farm Bureau’s Beef Commodity Board. To register for the Agricultural Commodity Commission for Beef referendum ballot, visit www.agr.georgia.gov or write to the Department at: Georgia Department of Agriculture, Marketing Division, Room 324, 19 Martin Luther King Jr. Drive Southwest, Atlanta, GA 30334. Written requests for ballots should include your name, phone number and the phrase “I request a ballot for the ACC Beef referendum.”

Recall Roundup: Nov. 22 - Dec. 20, 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, 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 select lots of the following products:
 
Intevation Food Group, LLC: 18-ounce trays of Omaha Steaks 2367 Chicken Fettuccine Alfredo with the establishment number P-39949
Recalled Nov. 22, undeclared egg allergen. Read more ...








Health Matters America, Inc.: 3.5- and eight-ounce consumer-size bags of Organic Traditions Dark Chocolate Hazelnuts, Organic Traditions Dark Chocolate Hazelnuts with Chili, Organic Traditions Dark Chocolate Almonds and Organic Traditions Dark Chocolate Almonds with Chili
Recalled Dec. 11, undeclared milk allergen. Read more ...



Blooming Import, Inc.: 12-ounce bags of Golden Lion Brand Dried Ziziphus Jujuba Mill (Dried Dates) with the UPC Code 734765040086
Recalled Dec. 11, undeclared sulfite allergen. Read more ...

Bee International: two-ounce packages of Sweet Spots candy with lot codes 2158613 and 2335613 and UPC 0-73563-00471-6
Recalled Dec. 12, undeclared egg allergen. Read more ...






Blooming Import, Inc.: eight-ounce bags of Farmer Brand Dried Lily Flowers with the UPC code 734765040895
Recalled Dec. 13, undeclared sulfite allergen. Read more ...

ARTY'S GARDEN: Remember to Plant Rosemary

Originally published in the Sept. 4, 2013, issue

 

I’m glad that rosemary escaped the cloisters of the herb garden and is beginning to be planted in all parts of the landscape. It is being used in perennial gardens and with, or instead of, traditional foundation shrubs. I have even seen it thriving in sidewalk strips where few plants flourish.

 

Yes, rosemary is a useful culinary herb. It is especially good with chicken, and I have used it to make rosemary biscuits. However, even if you never go near the kitchen, rosemary is still worth planting in your garden. It is attractive, fragrant, drought tolerant, pest free and has a long season of bloom. 

 

My rosemary starts blooming in early August and continues sporadically through fall and winter into March, with the majority of its periwinkle blue flowers appearing in the spring. Most rosemary varieties are blue, but there are a few with white or pinkish flowers.

 

A legend says that all rosemary flowers were white until the Virgin Mary draped her blue cloak across a rosemary plant during the flight into Egypt to escape Herod. Although a legend, it has some basis in fact: people will drape wet laundry across rosemary bushes to dry. The bushes keep the laundry off the ground and give it a pleasant scent. Willa Cather fans may remember the passage from O Pioneers! in which Marie tells Alexandra, “How nice your dress smells, Alexandra; you put rosemary leaves in your chest, like I told you.”

 

People are still delighting in the scent of rosemary today. Rosemary is best planted in a convenient place where people can touch it and enjoy the fragrance it imparts as they pass by. I have mine planted by the front steps.

 

This long-lasting fragrance may be why rosemary is known as the herb of remembrance, as Ophelia reminds us in her mad scene in Hamlet. Few things trigger memory as does an aroma, and the long-lasting aroma of rosemary can trigger memories of home-cooked meals, Christmas decorating (rosemary is an excellent choice for greenery) or old-fashioned sachets.

 

Georgia garden centers, especially those with large herb selections, offer numerous varieties of rosemary including a prostrate form that cascades over walls. Rosemary can be planted any time of year, but spring and fall are best. Rosemary prefers limy, well-drained, even stony soil and lots of sun. Remember, it is native to the cliffs of the Mediterranean; try to make it feel at home.

 

Older rosemary plants take on a venerable appearance with gnarled, woody trunks. This characteristic makes them good focal points for a rock garden or garden path or even a good subject for bonsai.

 

When landscaping, don’t forget to consider rosemary. Although a useful herb, it is not just for herb gardens anymore. In the words of Shakespeare’s Ophelia, “There's rosemary, that's for remembrance; pray, love, remember.”

 

Arty Schronce is the Department’s resident gardening expert. He’s a lifelong gardener and a horticulture graduate of North Carolina State University who encourages everyone to discover the pleasures of plants and gardening. 

Georgia Food Bank Association to Host 2014 Wild Hog Supper

Agriculturalists, lawmakers and legislators are getting ready for the 52nd Wild Hog Supper, an annual event that kicks off the state legislative session each January. The 2014 event will be hosted by the Georgia Food Bank Association.

The Georgia Food Bank Association invites all to attend and celebrate the start of the session by raising funds to benefit food banks throughout Georgia. Patrons are asked to bring one non-perishable food item to the supper to benefit the Atlanta Community Food Bank. Suggestions of such items include peanut butter, canned tuna, canned beans, canned soups, stews, pastas, 100 percent fruit juice, canned fruits, vegetables, macaroni and cheese dinners, whole grains and boxed low-sugar cereals.

Keynote guests at the 2014 supper include Honorary Host Committee Gov. Nathan Deal, Commissioner of Agriculture Gary W. Black, Senate Ag Chairman John Wilkinson, House Ag Chairman Tom McCall and the seven regional food bank executive directors.

Ticket prices are listed below. Tickets ordered by Dec. 31 will be mailed. Tickets ordered after that date will be held at Will Call or alternate pickup can be arranged by calling Lila Hawks at 404-419-1738. Please note group discounts will only be offered through Dec. 31. Click here to purchase!

Single ticket: $20
10-ticket bundle: $180 (10 percent discount)
50-ticket bundle: $850 (15 percent discount)
100-ticket bundle: $1,600 (20 percent discount

If you go ...
What: 52nd Annual Wild Hog Supper
When: Sunday, Jan. 12, 2014, 5:30 to 7:30 p.m.
Where: Georgia Railroad Depot, Atlanta
Contact: 404-419-1738

Consumer Q&A: Produce Questions

Q: What causes catfaced tomatoes?

A: Catfaced tomatoes are malformed with leathery scars, bulges or cavities at the blossom end of the fruit. These cavities can extend deep into the flesh. The condition gets its name because the fruit can look like a cat's face.

The causes of catface are not definitely known. Cold temperatures during blooming or fruit set  may be responsible. Catfacing is more common on the fruit formed first on  large-fruited tomato varieties. Some varieties are particularly prone to catface and should be avoided if this has been a problem in the past. The condition does not affect the flavor of the tomato.

Q: What causes my cucumbers to be sheepnosed and shaped like gourds?

A: Improper pollination due to lack of insects or adverse weather conditions can cause misshapen cucumbers and melons. Lots of rain and cool temperatures can hamper the activity of pollinating insects. High temperatures can also kill pollen. Lack of moisture during development can also misshape fruit.

If you are applying any insecticides, make sure you are applying them properly and not killing the bees and other pollinating insects. We need these insect allies for all our flowering crops!

Q: What batter is best for frying squash? Can pattypan squash be fried like yellow squash?

A: Pattypan or scalloped squash can be sliced and fried. There is no best batter or best way to fry squash. They are easy to fry and the results are almost always tasty.

To coat the squash before frying, some people slice it and dredge it in flour, corn meal or a mixture of both. Some dip the slices in buttermilk or sweet milk before dredging. Some make a batter of flour with milk, buttermilk or beer and coat the slices with it. They may then dredge the coated slices with flour or corn meal. Some mix an egg diluted with two tablespoons of water, coat the slices and dredge in flour, corn meal or fine bread crumbs. Some use rice flour instead of wheat flour.

After squash slices are coated, heat a half-inch of cooking oil in a heavy skillet. When the oil is hot, start dropping the coated squash slices into the oil, one at a time so they don't stick together. Remove them from the oil when they are golden brown and let them drain onto paper towels. Serve them warm with salt and pepper.

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.

Feature Recipe: BBQ Cola Tailgate Sliders

Originally published in the Sept. 18, 2013, Market Bulletin

 

Editor’s Note: Hand-held beef roast sandwiches are a perfect way to get amped up for kickoff. We used Coca-Cola, but feel free to use whichever cola you’d like. Go crazy local and celebrate football season with a Georgia-made barbecue sauce and pickles! Find some from Georgia Grown members at www.georgiagrown.com.

Ingredients:

3 to 4 pounds beef chuck roast (or other less tender roast)

1 can cola (12 ounces)

1 envelope onion soup mix

Barbecue sauce

Pickles

24 slider buns, or French bred cut into 24 two-inch pieces

Instructions:

1. Preheat oven to 325 degrees Fahrenheit.

2. Place roast in a large baking dish. Sprinkle with the onion soup mix and pour the cola over it.

3. Cover the roast tightly with a lid or aluminum foil. Bake for about two hours or until very tender.

4. Once roast is tender and cooked, shred it with a fork. Combine with enough barbecue sauce to cover all the meat.

5. Assemble sliders. Top each bottom bun or one piece of French bread with a small amount of roast. Top with a pickle and extra sauce, if desired.



Stay Food Safe this Holiday Season

By Cameron Clark, Food Safety Division

Food illness is a gift that can keep on giving, and it’s one of the gifts you do not want to give to your family or friends this holiday season. When preparing for holiday gatherings, food safety should always remain a top priority. In fact, we all play a large role in protecting our families, friends, neighbors and colleagues throughout the season of special gatherings. Make sure you’re doing your part to keep bacteria at bay with these simple practices

• Clean and separate: Be sure to wash hands before and after preparing and serving food. Wash utensils and cutting boards in hot soapy water, and keep raw foods separate from ready-to-eat foods.
• Hot foods hot and cold foods cold: Cook foods to the right internal temperatures — check them with a food thermometer! Ensure that hot foods stay at 140 degrees Fahrenheit or warmer. Try using chafing dishes and slow cookers if serving buffet-style. Place cold foods that will be kept out for more than two hours on ice, and discard any perishables left at room temperature for more than two hours, including leftovers.
• Don't eat raw ready-to-cook foods: Cookies are a holiday favorite, but whether packaged or made from scratch, raw cookie dough and other ready-to-cook foods can harbor bacteria and should not be eaten until cooked to the proper temperatures.

Holiday Buffets

A popular way to celebrate holidays is to invite friends and family over for a buffet. However, this type of setup, where foods are left out for long periods of time, leaves the door open for bacteria growth.

• Always remember to keep hot foods hot (at or above 135 degrees Fahrenheit) and cold foods cold (at or below 41 degrees). Use a hot plate, crock pot or other heating device for hot foods. Nest cold food items into bowls of ice and replenish ice as needed.
•  Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard perishable food items after two hours.
• Consider setting out smaller dishes that can be “replenished” from the fridge or oven, and offer non-perishable items that can stay out for long periods of time, such as spiced nuts, chips, etc. 

Eggs in Holiday Dishes

Eggs are a staple ingredient for many holiday foods such as eggnog, eggs benedict, no-bake cookies, salad dressings, quiches, soufflés and other baked goods. Eggs should be stored in the coldest part of the refrigerator and must be cooked to an internal temperature of 160 degrees Fahrenheit to kill any harmful bacteria, such as Salmonella, that may be present.

• If your homemade eggnog recipe calls for raw eggs, use whole, liquid or pasteurized eggs or egg substitutes. If you don’t have pasteurized eggs available, combine the eggs and half the milk for your recipe. Cook the mixture gently, stirring constantly, until it reaches 160 degrees, when the egg mixture will thicken enough to coat a spoon. After cooking, chill the mixture before adding the remaining milk and other ingredients.
• Once you’ve made your eggnog, refrigerate immediately. If you are making a lot of it, divide into several shallow containers to help it cool quickly.
• Many egg dishes may be refrigerated for serving later, but should be reheated to 165 degrees Fahrenheit before serving.

Leftovers

The best part of so many favorite holiday dishes can be the leftovers – a ham or turkey sandwich the day after always seems to taste better! But leftovers must be properly stored to ensure they are still safe to enjoy in the days after they were originally prepared. Remember that you can’t confirm if a food is safe by taste, smell or appearance alone.

• Throw away all perishable foods that have been left out at room temperature longer than two hours, including meat, poultry, egg dishes, casseroles, cheese and eggnog.
• Eat leftovers within one to three days from the fridge, or freeze.
• When freezing foods, use shallow, air-tight containers and label with an expiration date.
• Be sure to fully defrost frozen leftovers in your refrigerator and reheat to 165 degrees Fahrenheit.

Monitoring Holiday Indulgence

A holiday season can be challenging for many, as the abundance of celebrations can make it hard to resist rich foods and goodies. But there are some simple ways consumers can continue to make smart nutrition choices when preparing holiday meals. Here are a few tips to help make healthful menu choices:

• Choose low-fat or fat-free dairy products (such as low-fat whipped cream on dessert)
• Try baking, steaming, grilling or broiling instead of frying
• Incorporate heart-healthy seafood products, lean cuts of meat and skinless poultry
• Consider snacks with “healthy” fats, such as unsalted nuts and seeds, olives and avocados
• Eat your fruits, veggies and whole grains. These foods are naturally low in fat and sodium.
• When possible, use fresh (or fresh frozen), low sodium or no-salt-added canned vegetables
• Consider fats when cooking and baking. Choose mono- and poly-unsaturated fats such as canola oil and olive oil, liquid or spray, instead of solid fats like solid shortening, butter or lard.
• Amp up flavors without always turning up salt. Use herbs and spices to add flavor, such as rosemary, oregano, basil, curry powder, cayenne pepper, ginger, fresh garlic or garlic powder, black or red pepper, vinegar or lemon juice and no-salt seasoning blends.

Mailing Food Gifts

A holiday tradition for many families is to bake various holiday-inspired treats – not only to have around the home throughout the holiday season, but to also share with family and friends. This sometimes includes mailing food products through the mail, which requires some special considerations for both the mailer and the receiver:

• Foods that ship well include pound cakes, cookies high in sugar and shortening, bar cookies, brownies, shortbread, sugar cookies, nut bars and fudge. Avoid cookies with perishable fillings such as cream or custard. Fruit and nut fillings work best. Soft, moist cookies will mold quickly in humid climates.
• Coffee blends are easy to pack into decorative plastic or metal containers and ship.
• Dried foods, nuts and dry mixes (spiced teas, herb blends, and party mixes of cereals and nuts) are good choices.
• Delicate cakes that crumb easily, pies and yeast breads are fragile and spoil easily.
• If sending a cake, do not frost before mailing. If frosting is desired, include a package of dry frosting mix or commercially canned frosting in the package. Do not mail aerosol cans.
• Make sure that a perishable food item can stay cold at or below 41 degrees Fahrenheit while in transit. Use insulated packaging material such as foam, ice packs, frozen gel packs or dry ice if necessary. If you receive a gift that is marked as cold, make sure the food is still at the proper temperature when it arrives.
• Do not pack food in glass containers or place glass items in with food.
• Do not send fresh, cured or smoked meat, pork, pork byproducts or poultry.
• When choosing a box, make sure it is roomy enough to allow plenty of packing material on all sides.

For more holiday food safety tips, check out this video from the US Food and Drug Administration. Don't forget to follow the Department's Food Safety Division on Twitter, @GDAFoodSafety, for tips, news and more.

2013 Georgia Grown Gift Guide

Originally published in the Dec. 11, 2013, issue

 

Even after Black Friday, Small Business Saturday and Cyber Monday, we’re guessing there are still a few people left to shop for on your holiday gift list. The Market Bulletin staff invited Georgia Grown members to submit Christmas goodies for our annual gift guide, which we hope will help you take care of presents for co-workers, friends, family and more. We had such an outpouring of submissions that we ran out of room! Check out the full version with photos of each item at gamktbulletinblog.blogspot.com. Tax and shipping are not included in these prices unless otherwise specified. Items with the * symbol will be available for purchase at the Georgia Grown Christmas Showcase on Dec. 14. 

 

 

THINGS TO WEAR

Creekwater Alpacas: Creekwater Alpaca Socks
Warmer than wool, softer than cashmere. Superior wicking, insulating properties and durability make these the perfect gift.
Price: $25 for two pairs
Where to buy: www.creekwaterproducts.com
770-465-5181





*Georgia Grown Store: Georgia Grown tees
The store now has long-sleeved T-shirts! Short sleeve shirts and other merchandise is also available.
Price: $20 for long-sleeved; $15 for short-sleeved
Where to buy: www.georgiagrownstore.com
404-816-8771
 





SWEET TREATS
*2B Whole: Pecan Pie
Our popular pecan pie is gluten-free, casein-free, soy-free and low in sugar. It’s sweetened with pure maple syrup!
Price: $12 for five-inch pie; $30 for nine-inch pie
Where to buy: www.2bwhole.net; 2B Whole, 2750 Jiles Road in Kennesaw
404-919-8875
 
Bruce’s Nut N Honey Farm, LLC: Honey Sampler Burlap Gift Bag
Filled with three 16-ounce jars of honey, including orange blossom, wild game grilling and wildflower comb.
Price: $24
Where to buy: www.brucesnutnhoney.com; The Honey Shack, 2797 Fargo Highway in Homerville
912-487-5001
 


*Chocolate South: Chocolate Tree
Bonbons made with premium chocolate, organic cream and other local ingredients, including our grand-prize winning Georgia Peach Tea Bonbon!
Price: $50
Where to buy: www.chocolatesouth.com; retail shop, 1050 Marietta Street NW in Atlanta
404-815-8859

 

Edibelles: Chocolate Covered Cookie Variety Pack
An attractive keepsake tin filled with three chocolate-covered cookie flavors: peach, chocolate and shortbread.
Price: $25
Where to buy: www.edibellesonline.com
855-334-2355, extension 1
 



Weeks Honey Farm: Christmas Gift Box
Includes three 12-ounce pure raw honey bears, delicious honey candy with honey in the middle and a decorative bar of beeswax – all gift-wrapped in crinkle paper!
Price: $28.50
Where to buy: www.weekshoneyfarm.com; gift shop, 900 Crosland Scooterville Road in Omega
1-800-898-8846
 
MEATS & CHEESES
Udderly Cool Dairy, LLC: Jingle Bag
Half-pound of your choice of artisan cheese, wrapped with gold ribbon and a cowbell. Call ahead to reserve.
Price: start at $9
Where to buy: Creamery Shoppe, 300 West Drive in Roopeville
770-854-6300





 
*White Oak Pastures: Family Feast
Includes four 14-ounce ribeyes, four 12-ounce strips, four six-ounce filets, one chuck roast, one medium chicken, two one-pound packs of ground lamb and two one-pound packs of ground beef.
Price: $175
Where to buy: www.whiteoakpastures.com
229-641-2081
 
SAUCES, SPREADS, JAMS & MORE
Abby J’s Blackhawk Salsa: Farm-to-Table Salsa Basket
Features these Georgia Grown salsa flavors: Chipotle Roasted Garlic, Black Bean & Herb, Bean & Jalapeño and Chipotle Peach.
Price: $49
Where to buy: www.abbyjsgourmet.com
706-947-3474
 

Calhoun Produce: All-Natural Strawberry Jam
Just like grandma’s!
Price: $5.95
Where to buy: Calhoun Produce, Inc., 5075 Hawpond Road in Ashburn
229-273-1887
 





Covey Junction Farms: Christmas Gift Basket
Includes one pound fresh south Georgia pecans, Vidalia onion steak sauce, Vidalia onion red peach salsa, and bread ’n’ butter Vidalias.
Price: $35
Where to buy: www.coveyjunction.com
229-251-1716




 
Dirt Road BBQ Sauce: Georgia Made Basket
Includes local Athens products such as Dirt Road BBQ Sauce, Phickles, Fire/Flavor and Lazy Rays.
Price: $25 for small basket, $40 for large
Where to buy: www.dirtroadsauce.com
706-424-0687
 
Georgia Olive Farms: Chef’s Blend Olive Oil
A special mix of Georgia extra-virgin olive oil and other US extra-virgin olive oils produced with the same high standards of taste, quality and freshness.
Price: $32 including shipping
Where to buy: georgiaolivefarms.com
229-482-3505
 




Oliver Farm: Variety Pack Artisan Oil Box
Hand-crafted display box containing pure, unrefined infused sunflower and pecan oils. Great for dipping, dressing, sautéing and frying.
Price: $35
Where to buy: www.oliverfarm.com
229-406-0906




 

Vidalia Valley: Christmas Special Gift Box
Features three of our best sellers, wrapped up and ready to go under your Christmas tree: Vidalia Onion Creamy Vinaigrette, Vidalia Onion #1 BBQ Sauce and Vidalia Onion Red Peach Salsa.
Price: $15
Where to buy: www.vidaliavalley.com
1-800-673-6338
 
Watermelon Creek Vineyard: Fresh from the Vineyard Sweet & Spicy Gift Box
Enjoy our sun-sweetened harvest gift box! Includes Muscadine BBQ Sauce, Muscadine Syrup and Scuppernong Five Pepper Hot Sauce.
Price: $24.95
Where to buy: info@watermeloncreekvineyard.com; tasting room in Tison
912-654-0107



 
OTHER EDIBLES

Cleveland Organics: Organic Pecan Mix and Match Tin
Your choice of three flavors in a decorative tin: chocolate, sugar and spice, twisted, Salty Dog, salt and pepper.
Price: $16.95
Where to buy: www.cleveland-organics.com
478-825-3440
 




Dickey Farms: Pecan Acrylic Gift Tubs
Pecans available in natural, roasted & salted, praline crunch, cinnamon spiced or milk chocolate flavors. Gift packaging and shipping available.
Price: $14.95 for one tub, $28.95 for two tubs, $39.95 for three tubs
Where to buy: Call or visit dickeyfarms.com
1-800-732-2442
 



Freeman’s Mill: Grits & Hushpuppy Mix Gift Bag
Includes two pounds each of white grits, yellow grits, hushpuppy mix and white corn meal, recipes from our kitchen and a brochure describing our antique equipment and milling process.
Price: $15.50
Where to buy: Call or email Stacey@freemansmill.com
912-852-9381
 



Gayla’s Grits: 1.75-pound round jar
Heirloom white corn is milled to ensure a 100-percent gluten-free environment.
Price: $8
Where to buy: gaylasgrits.com
229-546-5424




 
Jaemor Farms: Holiday gift boxes and baskets
We have multiple fresh fruit or product gift boxes and baskets to meet your holiday needs!
Price: start at $15
Where to buy: www.jaemorfarms.com; Jaemor Farms, 5340 Cornelia Highway in Alto; Banks Crossing, 40081 US Highway 441 in Commerce
706-869-3999
 
Patten Pecans: Three-Pack Gift Boxes
Four different boxes available: three 14-ounce bags of Fancy Pecans Halves and Pieces; three 12-ounce bags of Salted and Roasted Pecans; three 12-ounce bags Chocolate Covered Pecans; or variety box with one bag each.
Price: $32.99
Where to buy: www.pattenpecans.com
877-577-3226
 
Pearson Farm: 7-Way Pecan Tin
One large tin contains all of our delicious pecan flavors: toasted & sea salted, chocolate, cinnamon, praline, maple, orange and seasoned.
Price: $38
Where to buy: www.pearsonfarm.com; Pearson Farm, 5575 Zenith Mill Road in Fort Valley
888-423-7374

Southern Nuts: Pecans & More Box

Includes three pounds fresh shelled pecans, three pounds in-the-shell pecans and three bottlers of Vidalia onion dressings – 10 dressings, sauces and salsas to choose from. Sent with a gift label!
Price: $69.35 including shipping
Where to buy: www.southernnuts.com; Southern Nuts, 3062 US Highway 1 North in Lyons
912-526-9964
 
*Verdant Kitchen: Premium Gift Bundle
Give a loved one the royal treatment or divide amongst friends! Includes Savannah White Hot Ginger Syrup, Savannah White Hot Honey, Candied Ginger Pecans and Beachcomber Paradise Chocolate Coated Ginger.
Price: $49.99 including shipping
Where to buy: www.verdantkitchen.com; Atlanta-area farmers markets
 FILL UP MY CUP
*Blue Donkey Coffee: Air Roasted Gourmet Coffee
Four of our favorite flavors – give the whole box or split it between friends!
Price: $8.99
Where to buy: edlane@bluedonkeycoffee.com
770-842-5027
 

Five Points Berries Winery: Custom Holiday Gift Baskets
An assortment of custom holiday gift baskets, featuring our wines and in some packages glasses, stoppers or corkscrews.
Price: start at $34
Where to buy: sterling@fivepointsberries.com
 





*Savannah Coffee Roasters: Coffee
A selection of delicious coffees to suit the most discerning coffee aficionado. With more than 50 coffees to choose from, there is a coffee strength to suit anyone and everyone!
Price: $30
Where to buy: www.savannahcoffee.com; Savannah Coffee Roasters, 215 W Liberty Street in Savannah
912-342-2994
 

Three Sisters Vineyards & Winery: Private Labeled Holiday Wines
We’ll create a private label for your business, event or family … or show off your Christmas card photo! Labels are printed on Georgia-grown red, white or rose wines. Must be 21 to purchase.
Price: start at $12.50
Where to buy: www.threesistersvineyards.com
706-865-9463
 



…AND MORE!
*Acme Inventions, LLC: FreshTape
This pack of 18 reusable food bag re-closers makes a great stocking stuffer. Comes in a number of patterns, including a special Georgia grown edition.
Price: $9.99
Where to buy: www.freshtape.com;
404-444-1533
 

*Beaver Lake Grilling Planks: Christmas Sampler Basket
Three-pack of 5.5x14-inch hickory, red oak and pecan; three-pack of 5.5x8-inch cherry, maple and pecan; or three-pack of 5.5x14-inch hickory, beach and pecan.
Price: $74 including tax
Where to buy: Beaver Lake Grilling Planks, 7552 New Hope Road in Milner
770-480-2326
 



Carrell Farms: Grassfed Buffalo Tallow Skin Care Basket
An assortment of all-natural and organic tallow-based skin care products by Buffalo Gal, handcrafted on our farm.
Price: $75
Where to buy: www.buffalogalgrassfed.com; Carrell Farms, Monroe Jersey Road SE in Monroe
770-267-0948

*Chinese Southern Belle: My First Asian Cleaver
Foodie-friendly, kitchen tough. Made in the USA of high-carbon, high-alloy stainless steel with a natural hardwood handle.
Price: $49
Where to buy: www.chinesesouthernbelle.com
404-494-0088
 

Indigo Bath & Body, LLC: Georgia On My Mind Gift Set
The heart of the South, wrapped up in a perfect package for gifting. Includes two full-sized bars of our best-selling Georgia soaps, made with local ingredients, and a cambric soap mitt.
Price: $20
Where to buy: www.indigosoaps.com
info@indigobathandbody.com
 



*Red Apple Barn: Home Cooking Favorites Cookbook
A compilation of family holiday feasts and special occasion foods, time-tested and fan-approved
Price: $10 at the store, $14 if shipped
Where to buy: www.redapplebarn.com; Red Apple Barn, 3379 Tails Creek Road in Ellijay
706-635-5898