Who say’s you can’t create an urban farm in your neighborhood on less than an acre? After a stay at the The Social Goat Bed and Breakfast in downtown Atlanta Georgia I am rethinking my situation. Gone is the 5 acre dream! Folks, I just need a new neighborhood to move into. I promise to share my vegetables, eggs, and honey with my neighbors.
I love my husband. We were planning a weekend trip to Atlanta and he came across this bed and breakfast while looking for accommodations. I think the first phrase he uttered when he was perusing the site was “Woman, this bed and breakfast has your name all over it” Yes, it did! My discovery of a real urban farm setting with a bed and breakfast worries my husband (as it should).
Its no secret that our travel is centered around eating and this was no exception. We enjoyed a hip sandwich and cocktail joint called Victory Sandwich Bar. We spent part of a late afternoon roaming the Krog Street Market and the grand finale ended at the Miller Union Restaurant a sustainable and modern approach to farmstead cooking. Chef Steven Satterfield’s approach was responding to what was in season and available at the local farmers market. Vegetables are front center and a little less on the proteins. He sums it up very nicely by saying “seasonal cooking begins with the harvest.” To honor our great meal I ordered his cookbook Root to Leaf and prepared a traditional southern favorite Slow-Simmered Field Peas.