Newsletter
September 2016 – Newsletter

Featured Merchant

National Bacon Day

National Bacon Day is an unofficial holiday observed since 2009 on the Saturday before Labor Day in the United States. Labor Day is traditionally the first Monday of September, though a growing faction has celebrated Bacon Day on December 30 in the US since 2006.  There’s nothing in this world that doesn’t taste better with Bacon.

However, you can celebrate bacon at the Market everyday with our meat vendors:

  • Country Meats
  • Pork Pig Market
  • D&J Meats

You can also purchase bacon burgers from Grindhouse Killer Burgers and breakfast bacon from Metro Deli Soul Food. Ask them about their famous BLT (Bacon Lettuce & Tomato.)

 

bacon

Streetcar Tour & Ridership 

Streetcar Tour

The Atlanta Streetcar has welcomed a million riders since opening in 2014 and is maturing from a start-up service into a key component of the City’s transportation fabric. The tour is to learn about key partners and characteristics, hear how the public-private partnership is fine-tuning its service, and discuss some preliminary results.  The tour will also discuss the future for the streetcar and synergies with other forms of transportation in Atlanta. 

Speakers:

  • Antoinette Govan, Atlanta Streetcar
  • Darryll Simpson, Atlanta Streetcar
  • Angie Laurie, Central Atlanta Progress
  • William Johnson, City of Atlanta

The participants will stop at the Market as part of the tour.

streetcar_photo

Home Canning Classes 

Preserving Now

Over the holiday week, after taking a class with Lyn Deardoff, my friend and I were able to can tomatoes. It was so easy and fun. Lyn is still doing classes at the Market. Reservations for her classes are needed.  Check the thecurbmarket.com/events/ for classes.

For more information visit:  www.PreservingNow.com or Email to lynpeachtree@hotmail.com.

 

tomatoes

 

National Food Safety Month 

Safe Food Handling

 Here are recommendations from Federal Food Safety Information.

These rules will help keep contaminated foods out of the marketplace and out of people’s homes. Never ignore the four simple steps to food safety.

 Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To ensure that your hands and surfaces are clean, be sure to:

Clean –Wash hands and surfaces often

 clean

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
  • Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
  • Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
  • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
  • Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
  • Remember to clean lids of can goods before opening.

 

Separate- Avoid cross-contamination

Cross-contamination can occur when bacteria are spread from one food product to another. This is especially common when handling raw meat, poultry, seafood, and eggs. The key is to keep these foods—and their juices—away from ready-to-eat foods. To prevent cross-contamination, remember to:

seperate

  • Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator.
  • Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
  • Don’t reuse marinades used on raw foods unless you bring them to a boil first.

 

Cook – Cook to the right temperatures

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. To ensure that your foods are cooked safely, always:

Woman seasoning food

  • Use a food thermometer to measure the internal temperature of cooked foods. Check the internal temperature in several places to make sure that the meat, poultry, seafood, eggs or dishes containing eggs are cooked to safe minimum internal temperatures.
  • Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness.
  • Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.
  • When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer. Food is done when it reaches the safe minimum internal temperature.
  • Bring sauces, soups and gravy to a boil when reheating.

 

Chill – Refrigerate foods promptly

Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40ºF or below is one of the most effective ways to reduce the risk of foodborne illness. To chill foods properly:

chill

  • Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90ºF.
  • Never thaw food at room temperature, such as on the counter top. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
  • Always marinate food in the refrigerator.
  • Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

Use or discard refrigerated food on a regular basis. Follow the recommendations in the FoodKeeper App. (It is also available as a mobile application for Android and Apple devices.)

 

Manager’s Message 

Opening a Restaurant

In June’s newsletter, I spoke about the trials, tribulations, and joys of owning your own business. This month, I’d like to talk a little about restaurants. I say “a little” since there is so much more to it than you think. It would take more room than I have here to cover.

If you’ve read some or all of the previous articles, you notice they address food safety. This is the backstory to having a successful eatery. If you look around your favorite spot at the market, you can usually see right into the kitchens and / or food prep areas.

There are pages of regulations provided by local health departments that restaurants are required to follow. Part of it relates to their build-out, including how many sinks, the placement of every detail, and education in safe food handling.

The management of the market works closely with Fulton County and our merchants to make sure all requirements are met and if there are any issues, that these are addressed quickly.

If you see anything that causes concern, (lack of hair coverings, gloves, etc.), please feel free to speak directly with the merchant involved. If that isn’t practical, please send a note through our website- www.thecurbmarket.com

food-safety

Pamela Joiner

 

Restaurants

  • Afrodish
  • Arepa Mia
  • Bell Street Burritos
  • just add honey tea company
  • Grind House Killer Burger
  • Metro Deli Soul Food
  • Panbury’s Double Crust Pies
  • Rawesome Juicery
  • Sweet Auburn BBQ
  • Tilapia Express
  • Three Cities Pizza 
  • YumDiggity

Retail/Specialty Shops

  • Market Pharmacy
  • Market Gift Shop
  • Miss D’s Pralines
  • Sisters Bookshop
  • Sweet Auburn Bakery

Meat/Seafood

  • Atlantic Seafood
  • Country Meat
  • D & J Meat
  • Porky Pig Market

Produce

  • Country Produce
  • Curb Produce
  • Natural Produce
  • S & H Produce

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