You know how you find something so special that you want to wait until the perfect time to share it with others? That is how I feel about George and Krista High, owners of The High Garden Center.
I stumbled into their booth at a Farmers Market last summer and instantly knew I was on to something major. I have met many really amazing farmers/growers from all over the Southeast that have changed the way I see food and my community. Meeting George and Krista went a bit deeper; I had found true kindred spirits.
They are passionate about community, education, and nutrient dense foods. I could not imagine a better fit for Project Generation Gap.
George and Krista
George and Krista are trusted advisors to health-conscious people who want to include a variety of plants in their everyday diet. They are lifelong nature lovers who grow and consume a wide variety of plants (some are wild) each day.
In 2012, George and Krista started creating customized “Gardens to Go” for people who don’t have green thumbs, or simply don’t have the time, energy, or space to maintain a garden. Their handcrafted portable planters give clients easy access to live culinary and medicinal herbs year round.
George and Krista sell live herbs, microgreens, pet greens, and handmade planters/pots at farmers’ markets in Gwinnett County, garden stores, and festivals around metro Atlanta.
An explorer at heart, George discovered at an early age that there are dozens of nutritious and edible plants in our own backyards. He has been picking, identifying, and cooking dishes containing culinary and wild plants ever since.
While serving in the military (he has served in the Army, the Coast Guard, as a civil servant for the Navy, and civilian employee on an Army base in Iraq) George planned and ran the Community Garden at a Coast Guard base in North Carolina. He also served as the Wellness Officer for the Coast Guard Air Station from 1996-2002. George became a Certified Green Consultant in 2011 to assist others in living harmoniously with the earth.
George owns 6,000 music albums, the entire Danielle Steele book collection, and a John Deere tractor.
Krista is a former Environment Scientist, who reinvented herself in 2003. She became a freelance copywriter specializing in the health, wellness, and spirituality industries. For the past 10 years, Krista has written copy for alternative health and wellness gurus such as Dr. Deepak Chopra, Dr. Al Sears, Dr. Mark Hyman, Dr. Gerald Epstein, and Dr. David Blyweiss.
Krista is ambidextrous, believes there’s “a place for everything, everything in its place,” and enjoys most anything that contains caramel.
I mean seriously. What is there not to love?
Connecting with this beautiful couple has been a game changer for our organization. The level of service we are set to provide to the community is mind-blowing. Look forward to more information on nutritious/healing foods, classes and community events.
Speaking of great food, I made the most delicious soup yesterday! I decided that I would use primarily local, fresh, and seasonal food that I obtained from the market. My oldest son’s girlfriend, Megan, is a very picky eater; I’ve made my personal mission to win over her belly. She lifted her bowl for seconds!
3 tablespoons butter
1.5 cups chopped onions
5 cups cubed sweet potato
4 cups cubed butternut squash
sea salt and cracked pepper to taste
8 cups chicken broth
2 sweet but tart apples (I use fujis)
Cinnamon and Nutmeg to taste
1 cup of milk or cream
Saute’ onions in butter until soft and translucent. Add the sweet potatoes, butternut squash, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and either: mash the everything together by hand (for a chunkier soup) or use a blender to puree soup in batches (I use my Vitamix of course). Be careful not to fill the carafe more than halfway, the soup is hot and needs its space. 🙂 Pour the blended soup into a clean pot. If desired, add a dollop of yogurt atop individual servings.
*I purchased everything (except the seasonings) from local farmers including the chicken to the make the stock, and the milk.
*I use raw milk because we digest it better. I suggest organic half and half or cream if purchasing pasteurized/homogenized dairy (so it will be creamy).
*My husband makes our yogurt but if purchasing, I recommend organic greek yogurt for a thicker consistency
*The veggies and fruits I used are all seasonal and fresh but it is ok to let Trader Joe’s or Whole Foods do your chopping for you. Typically not local, and REALLY expensive (I made close to a gallon of soup for around $6,) but trust me, I get it…do what you gotta do!
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