Food Feature

BOTANICAL BOUNTY – authentic, accessible and crunchy

Written by Shelley Skiles Sawyer
Photographed by Kyle Ripley, Haigwood Studios

When it comes to eating out vegetables, we get downright maniacal here at Flavors, verging on the edge of zealotry. How can everyone not see the beauty in a perfect fat slice of tomato, not relish the invigorating crunch of a chilly radish, or turn a blind eye to the miniature perfection of a summer field pea?  Thanks to KarmaFarm’s tireless dedication and Sixty Vine’s stellar presentation, both shared here, perhaps a harvest of converts will come over to our veggie-loving side.
If the whole notion of getting what you give—aka karma—is true, then McCall and Scott Wilder will be bountifully blessed. The owners of KarmaFarm, a fast-casual restaurant in Buckhead, took the lemons that life gave their family (auto-immune disease, a life-threatening nut allergy and a laundry list of food intolerances including dairy) and turned them into lemonade—a gluten-, dairy- and nut-free lemonade of course!
“Eating out casually was always a bit frightening for us,” shares McCall. “In the fine-dining realm, there’s a heightened awareness of ingredients and quality, but anything below that is risky. People don’t always understand cross-contamination and food allergies.”
While “safe” casual dining is available in cities like New York and Los Angeles, the Wilders found no such options in Atlanta. Spurred by their frustrations, passion for healthy eating and doing good in the world, they decided to change that. The couple began what would become a two-year process: Creating a fast-casual eatery featuring Southern-inspired fare with global influences and an array of baked goods—every bite of which is gluten-, dairy- and nut-free. Now, KarmaFarm’s official status as a Gluten-Free Food Service Division of the Gluten Intolerance Group (GIG) eases diners’ minds, but the steps required to make this happen were and continue to be far from easy.” 

Excerpt is from an article featured in the SUMMER issue of Flavors Magazine, subscribe today and don't miss a single issue!

Peach Salsa
Recipe provided by KarmaFarm
Yield: about 2 cups
 
2 ripe organic peaches, diced
1 ripe organic tomato, diced
1 organic jalapeño, small diced(can remove seeds for milder spice)
¼ cup diced red onion
1 tablespoon rough chopped organic cilantro
1–2 fresh limes, juiced, or to taste
fine sea salt to taste
ground black pepper to taste
 
In a bowl, mix all ingredients until well coated. Chill until served. This salsa is best when made in advance, giving the flavors time to “marry."

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