Weekly Fig

A Private Buying Club, Chattanooga TN

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Partner Spotlight: Kai Energy Bar

Most conventional energy bars are filled with artificial flavors, preservatives, and GMO ingredients. Their packaging may trick you into believing these bars are healthy, but in reality they are full of junk. That’s why the Kai Energy Bar was created by Jonathon Pinney. It combines taste and nutrition in a way that doesn’t make you question what you’re eating. 

The Beginning

Jonathon was tired of what energy bars were being offered in stores, so he created his own. After sharing his recipe with family and friends, they encouraged him to set up a booth at the Chattanooga Market. His business has blossomed from there with his products now in Nashville, Knoxville, Cleveland, Mont Eagle, and Clarksville. Despite the growth, Kai bars are still hand crafted right here in Chattanooga. 

Their Promise

“We believe in using wholesome ingredients you recognize and can pronounce.” These ingredients include chia seeds, peanut butter, crisped rice, rolled oats, raisins, and more. They have no added sugars, high fructose corn syrup, GMOs, or preservatives, yet still have a shelf life of six months. They truly are a healthy and delicious pick me up whenever you need it!

ascent kai bar

Get your Kai Bars through our website here, our learn more on their official website


Weekly Fig is a private membership association for local sustainable foods. 

Partner Spotlight: Mama Crunk’s Pies

“Mama Crunk” is actually Christine “Crunk” Nguyen, former chef. After becoming burnt-out from the restaurant business and having a baby in 2015, Mama Crunk rekindled her passion for baking pies. Now, her passion has turned into her own business. 

The Woman Behind the Pies

Christine loves the “warmth and comfort that pies evoke.” She says it is no doubt a comfort food to eat, but comfort also comes from making it. The process of rolling out the dough and arranging a lattice is like therapy. Creating unique, seasonal flavors for this classic American dessert is also something she loves. As for her nickname, “Crunk” was given to her in college because she was always the life of the party, and her food was no different. 

The Ingredients Behind the Pies

Every pie is made by hand and from scratch. The fillings aren’t canned or pre-made, and she uses local ingredients whenever possible. Her pies are famous for the all-butter crust made with grass-fed butter. You can truly taste the quality in Mama Crunk’s pies!

mama crunks pecan pie

See which pies are available now through our website here.

Visit Mama Crunk’s official website here


Weekly Fig is a private membership association for local sustainable foods. 


Meal Plan for January 17, 2018

Kale and Pear Salad
Serves 2
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  1. 2 handfuls kale stems removed and leaves chopped
  2. 1 pear cored and cut into slices
  3. 1//2 cup pecans chopped
  4. 3 tablespoons olive oil
  5. 1 small shallot finely chopped
  6. 1 tablespoon dijon mustard
  7. juice of one lemon
  8. 1/8 teaspoon salt
  9. 1/2-1 tablespoon honey or maple syrup
  10. 1 clove garlic minced
  11. coconut or olive oil for cooking
  12. ground pepper to taste
  1. In a small mixing bowl combine olive oil, shallot, lemon juice, garlic, mustard, honey or maple syrup and salt. Adjust salt and honey to taste.
  2. Use coconut or more olive oil to lightly coat a saute pan. Cook kale over medium low heat until bright green and slightly soft.
  3. Divide kale onto two plates, top with sliced pears and pecans. Dress to your preference. Sprinkle with fresh cracked pepper.
  4. Serve immediately!
Adapted from A House in the Hills
Weekly Fig http://blog.weeklyfig.com/
Glazed Meatloaf with Green Beans and Mashed Sweet Potatoes
Serves 2
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  1. 12 oz pastured grass-fed ground beef
  2. 2 sweet potatoes
  3. 8 oz green beans
  4. 2 cloves garlic
  5. a little bit of fresh parsley
  6. 1 onion
  7. 1/3 cup panko breadcrumbs
  8. 1 tbsp balsamic vinegar
  9. 2 tbsp ketchup
  1. Preheat the oven to 450 degrees.
  2. Grate garlic and onions, chop parsley and mix it all with panko, 1 tsp salt, and ground beef in a large bowl. Form 2 meatloaves and place them on a prepared oiled sheet.
  3. Make the glaze: mix ketchup and vinegar and brush it on your meatloaves. Place into the oven to bake.
  4. After meatloaves have cooked for about 15 min, add trimmed green beans to the same sheet mixed with olive oil and a pinch of salt and pepper. Bake for additional 15 minutes.
  5. Peel and chop sweet potatoes , put them in a boiling water and cook for about 10 min until tender. Drain and mash them right in the pot. Add 1 tbsp of butter and salt and pepper if desired.
  6. Serve meatloaves on a bed of mashed sweet potatoes and green beans on the side.
Adapted from Berry Maple
Adapted from Berry Maple
Weekly Fig http://blog.weeklyfig.com/
Greek Quinoa Salad
Serves 2
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  1. 1/2 cup uncooked quinoa rinsed in a fine-mesh colander
  2. 1 cup water
  3. 1 can 15 ounces chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  4. 1/2 medium cucumber seeded and chopped
  5. 1/2 medium bell pepper chopped
  6. 1/4 cup chopped red onion
  7. 1/2 cup finely chopped flat-leaf parsley
  8. 3 tablespoon olive oil
  9. 3 tablespoon lemon juice
  10. 1/2 tablespoon red wine vinegar
  11. 1 clove garlic pressed or minced
  12. 1/4 teaspoon fine sea salt
  13. ground black pepper to taste
  1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Weekly Fig http://blog.weeklyfig.com/
Chicken Fajita Lettuce Wraps
Serves 2
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  1. 2 chicken breast
  2. 2 cups warm water
  3. 1/8 cup salt
  4. 1 clove garlic peeled and smashed
  5. 1/2 medium sweet onion thinly sliced
  6. 2 bell pepper thinly sliced
  7. 1 can black beans
  8. green leaf lettuce leaves separated
  9. avocado
  10. fresh salsa
  11. sour cream
  12. fresh cilantro
  13. 1 Tbsp olive oil
  14. 1 lime
  15. 1 tsp chili powder
  16. 1/2 tsp cumin
  17. 1/2 tsp paprika
  18. 1/8 tsp cayenne pepper
  19. 1/2 tsp salt
  1. For the brine: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts and garlic (optional). Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
  4. Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.
  5. In a small bowl, stir together the olive oil, chili powder, cumin, paprika, salt, and cayenne pepper. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning.
  6. Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
  7. Remove the chicken from the oven and top with fresh lime juice, to taste. There will be some juices on the bottom of the pan and depending on personal preference, you can remove the chicken to a serving platter with tongs or serve in the baking pan. Taste for salt before serving with lettuce leaves and toppings.
Adapted from Little Broken
Adapted from Little Broken
Weekly Fig http://blog.weeklyfig.com/
Garlic Parmesan Kale Pasta
Serves 2
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  1. 1/2 bunch kale
  2. 1/4 lb angel hair pasta
  3. 1 Tbsp olive oil
  4. 1 Tbsp butter
  5. 1 clove garlic minced
  6. 1/4 cup grated Parmesan
  7. Pinch salt and pepper
  8. Pinch red pepper flakes
  1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
  2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
  3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
  4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
  5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
Adapted from Budget Bytes
Adapted from Budget Bytes
Weekly Fig http://blog.weeklyfig.com/
Rosemary Chicken and Sweet Potatoes
Serves 2
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  1. 3 tablespoons olive oil
  2. 2 chicken breasts
  3. 1 sweet potato cubed
  4. 1/2 lemon squeezed, the other half sliced
  5. 1 tablespoon rosemary
  6. 2 garlic cloves minced
  7. Salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
  3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken on the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
  4. In a small bowl, juice the lemon and add garlic and rosemary. Turn the chicken over and pour the mixture over the chicken and potatoes. Top with sliced lemons.
  5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.
Adapted from Bravo for Paleo
Adapted from Bravo for Paleo
Weekly Fig http://blog.weeklyfig.com/


Weekly Fig is a private membership association for local sustainable foods. 

Partner Spotlight: Oliver Farm Artisan Oils

Oliver Farm Artisan Oils grew out of the fuel crisis not too long ago. As fuel prices rose, people searched for alternative sources. Clay Oliver was one of those people. As he did research and visited oil plants, he realized that he didn’t find a solution to the fuel crisis, but he did find a new passion. The oils may be fairly new, but the farm has been in the family since 1903 in Pitts, Georgia. Some of the original buildings are still standing and operating today. 

A Different Way of Extracting

The discovery of this passion led to the discovery of a new process for Clay. Cold pressing maintains the nutrients in the oil without using  high temperatures or chemicals to remove it. This method of production is what sets Oliver Farms apart from typical oil companies. Their oils are also non-GMO because they source organic and local ingredients to extract from. One of the first oils they ever made was from sunflowers grown right on the farm. Now, they offer a wide variety of different oils you can choose from.

oliver farms sunflowers


Oliver Farms also offers ground gluten-free flours. The flours are ground on site using leftover nuts and seeds from the extraction process. All of the flours are high protein and naturally gluten free. 


See which oils and flours Weekly Fig sells here


Weekly Fig is a private membership association for local sustainable foods. 

New Year, Do You

Contributed by Emily Harmon

So, let’s talk New Year’s resolutions.

Every year do you feel like, “I’m SERIOUS about my resolutions, but this year I’m for real. OBEDIENCE. To finances, to my health, to sticking to a routine.”

Here’s the deal: Weekly Fig has partnered with FIT4MOM’s results-based program Body Back to give YOU an opportunity to crush those New Year’s resolutions.

Let me backup for a minute and say…it isn’t just about a resolution, this is a lifestyle change… for YOU and only you.

It starts with an 8 week program where you will be partnered with other super cool ladies who have the same goals as you. You will have coaches to hold you accountable and push you to meet your goals. You will have meal plans and assessments before and after the 8 week program. By taking advantage of your special F4M-WeeklyFig membership, you can have fresh veggies delivered to you from Weekly Fig that match the menu plan (cooking made easy!).

We all know.. it’s not just working out that creates the results. What you fuel your body with is just as important. Weekly Fig connects perfectly with the nutrition portion of each 8-week Body Back session.  The coaches encourage YOU to eat fresh, nutrient dense foods in their nutrition guide.  The fact that Weekly Fig delivers these foods to your door helps your accountability skyrocket.  By cutting out travel to different stores to collect wholesome foods, Weekly Fig sets you up for a greater chance of success!

Shana has been a Weekly Fig member since 2016. She is an avid and active Fit4Mom participant.  Her before and after picture is only 4 months between photos but she is 40lbs lighter, 2 sizes smaller and so much healthier. Way to go Shana! We are so proud of you! 

Weekly Fig’s partnership with Fit4Mom brings you a special promotion. You will receive:

  • 8 weeks of guided nutrition, fitness and mindfulness, where you will develop a sustainable healthy lifestyle that will impact YOUR entire family
  • Body Back is where inspiration meets transformation: body, mind and soul
  • Body Back workouts are high-intensity, FULL-body workouts  (two/week)
  • Body Back is solely about You and Your time ALONE  (location/time vary)
  • You will have the support of other women building you up and holding you accountable to YOU, for a lifetime
  • Watch a video here to learn more: The Magic of Body Back Video

Simply create an account Fit 4 Mom Registration, use code WEEKLYFIGBBJAN18 to receive $40 off.

Weekly Fig is a private membership association for local sustainable foods.

Vegucation: Microgreens

Microgreens may be tiny, but they are packed with nutrients. They are harvested when a plant is only 1-3 weeks old. Microgreens can be harvested from almost any herb or vegetable. The most popular ones are sunflower, cilantro, radish, beet, broccoli, arugula, and kale. Sprouts are often confused as a type of  microgreen, but sprouts are grown in water for 2-3 days while microgreens are grown in soil for 1-3 weeks. 

Why are they beneficial?

Microgreens can contain up to 10 times the amount of nutrients found in a full grown plant in one serving. Any dish can instantly be made more nutrient dense by adding microgreens. The particular nutrients found in microgreens depend on the plant they come from, but many contain antioxidants and enzymes that are not found in the adult plant. Antioxidants protect against free radical damage, and enzymes help the digestion and absorption of nutrients. 

When are they in season?

Microgreens can be found year round since they can be grown indoors. Availability depends on growers in your area. 

How long will they keep?

You want to consume your microgreens when they are freshest. This will ensure the highest nutrient content. You can store them between damp paper towels in a resealable bag in the refrigerator for a few days. Keeping them humid and cold will ensure they don’t wilt or dry out. 

How can I prepare them?

Microgreens require little to no prep and are ready to throw into recipes. The flavor will depend on the plant the green is coming from, so use accordingly. Here are a few ideas:

  • Replace lettuce in sandwiches.
  • Top off a soup or pasta.
  • Add to a pizza after cooking.
  • Add to your smoothie for a nutrient boost.
  • Mix them in with your salad greens. 


Weekly Fig is a private membership association for local sustainable foods. 

Partner Spotlight: Katharos Farm

Katharos Farm began in 2015 just outside of Nashville with the idea of going beyond organic. These farmers believe in more than just not using certain chemicals. In fact, they don’t use any at all. Their animals are 100% pasture raised which produces rich soil for grass to grow in and feed the animals again. This cycle creates a wonderful ecosystem that mimics nature, which is the whole point of Katharos Farm.  


Since they are a family owned farm, Katharos has strong values that they stand behind. They believe in purity, stewardship, and transparency. Pure is not using any chemicals. Stewardship is following nature’s path. Transparency is being honest with their customers. This way of farming costs more, takes more time, and requires more work, but to them there is no other way. At Katharos, “Our animals eat better than we do!”

Katharos Farm maintains standards even higher than USDA Organic which is not only better for the animals, the environment but YOU. 

Click on photo to read more about their Ethos.

View Katharos Farm products on our website here

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for January 10, 2018

Hash Browns and Eggs with Microgreens
Serves 2
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  1. 2 strips of bacon
  2. 1 cup peeled and grated potatoes
  3. 1/4 cup grated or finely chopped onion
  4. 1 teaspoon minced garlic
  5. 1/4 cup breadcrumbs
  6. Olive oil for the pan if necessary
  7. 1/2 teaspoon sea salt
  8. Freshly ground black pepper
  9. 2 eggs
  10. A handful of micro-greens for garnish
  1. Place a paper towel over a large plate and set aside.
  2. Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place 2 (4 X 2-inch, round) ramekins on a baking sheet.
  8. Crumble the bacon and line the bottom of each ramekin with it. If you don't have ramekins, bake it all together in a cast iron skillet or try a muffin tin.
  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
Adapted from Cooking on the Weekends
Weekly Fig http://blog.weeklyfig.com/
Roasted Brussels Sprouts and Apples
Serves 2
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  1. 1/2 lb brussels sprouts washed tops removed and cut in half
  2. 1 tsp olive oil + sea salt to taste for roasting
  3. 1 apple
  4. 2-3 slices bacon
  5. 1/2 Tbsp fresh rosemary finely chopped or 1/2 tsp dried
  6. additional salt and pepper to taste
  1. For this recipe you will roast your brussels sprouts while cooking the bacon and apples in a skillet on the stovetop.
  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 1 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender.
  3. Core the apple and chop into small pieces, set aside.
  4. Heat a skillet over med-hi heat and cut your bacon into one inch pieces. Add the bacon to the skillet and cook, stirring until about 3/4 of the way done.
  5. At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat.
  6. Once brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!
Adapted from Paleo Running Momma
Weekly Fig http://blog.weeklyfig.com/
Roasted Green Beans with Almonds
Serves 2
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  1. 6 oz raw green beans ends trimmed
  2. 1/2 tablespoon olive oil
  3. Sea salt and cracked black pepper to taste
  4. 1 garlic clove minced
  5. 2 tablespoons sliced almonds
  1. Preheat the oven to 425 degrees.
  2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.
  3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.
Adapted from Emily Bites
Adapted from Emily Bites
Weekly Fig http://blog.weeklyfig.com/
Bacon Spinach Goat Cheese Spaghetti Squash
Serves 2
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  1. 1 medium spaghetti squash
  2. 1 tablespoon olive oil
  3. salt and freshly ground pepper
  4. 6 slices bacon cut in 1-inch pieces
  5. 1 tablespoon red wine vinegar
  6. 1 tablespoon maple syrup
  7. 1 5- ounce bag baby spinach
  8. 2 ounces goat cheese crumbled
  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Adapted from Buzzfeed
Adapted from Buzzfeed
Weekly Fig http://blog.weeklyfig.com/
Sautéed Cabbage and Potatoes with Bacon
Serves 2
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  1. 10 ounces shredded green cabbage
  2. 1 potato peeled and diced
  3. 2 strips of bacon
  4. 2 cloves garlic minced
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
  1. Cook bacon on a large pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into pieces.
  2. Add potatoes, cabbage, salt, and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir.
  3. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about a minute.
  4. Remove pan from heat. Add crumbled bacon and serve.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/


Weekly Fig is a private membership association for local sustainable foods. 

Partner Spotlight: Ada’s Heritage Eggs & Farm

As the name implies, Ada’s Heritage Eggs and Farm believes in farming the way nature intended–without the use of hybrids, GMOs, and chemicals. It all began when Lauren Lefever, owner of the farm, became more aware of how the quality of our food affects our health.

Letting Nature Do Its Job

Even in the United States, the soil most of our conventional crops are grown in is depleted from many essential nutrients because of unsustainable practices. Lauren believes in regenerative farming practices and letting nature do its thing. She explains, “The earth makes a great dancing partner, but she likes to lead, and the dance is always so much more beautiful when she does.” Lauren decided to turn her family farm into her full time job in order to share her passion for nutritious food with others. 

Making an Impact

It’s important to Lauren that people prioritize supporting small family farmers that grow top quality produce and livestock. She says, “We need to rally behind those of us that are attempting to give our communities the nourishment we all need.” Her hens have access to five acres of pasture every day of the year and are fed non-GMO, soy-free pellets and grains. Supporting people like Lauren gives us access to nutritious foods and allows local families to continue doing what they do best. 

Partner Spotlight: Alchemy Spice Company

“Why buy the best vegetables and meats, then season them with lifeless, salt-ridden spice powders?” This is the question that the owners of Alchemy Spice Company asked themselves. Their answer was to create fresh, all natural, high quality spices right here in Chattanooga. They offer 24 different spice blends which are mostly sugar free, and 5 blends that are completely salt free. All of their spices are free from preservatives, flavor enhancers, MSG, soy, gluten, and dairy. 

Revolutionizing the Spice Aisle

The Alchemy Spice Company believes in micro-batch production which means none of their spices are mass produced and left on a shelf until delivery. Each shipment is made to order, so when you buy their spices, they are guaranteed to be no older than two weeks. It’s no secret that freshly ground spices have the best flavor. Did you know that some of the spices people settle for in grocery stores may be up to five years old? At Alchemy, they buy whole spices and grind them shortly before packaging and shipping to ensure freshness.

Thankfully, in Chattanooga there is a huge market for small batch, local items like Alchemy’s spices. Ben Gordon says, “There are a lot of local businesses willing to work with local farmers/producers to get local products.” Our community embraces small businesses and supports one another in order to let these businesses thrive. 


See which spice blends Weekly Fig carries here

Visit The Alchemy Spice Company’s website.


Weekly Fig is a private membership association for local sustainable foods. 


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