Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.
Green Beans Broccoli Cabbage Assorted Squash Lemon Squash from Reggie @ Grow With the Flow Blueberries Turnips or Beets Spring Onions
*If you love Reggie's Lemon Squash and can't make your way to Tucker, we can arrange a special deal so you can get more!*
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
With such gorgeous weather, we seized the opportunity to harvest potatoes!
Their growth has been a challenging one this year thanks to all that rain, and there were indeed casualties that perished due to rot.
However, with an able squad (and a mighty tractor), we managed to collectively harvest over 600 pounds of potatoes! We'll tell you when it's time for their debut in your shares!
In other farm news, we've put up stakes in both the fields and the hoophouses for the peppers and the eggplants.
As the fruit starts to develop, the plants will surely find themselves top-heavy, desperately needing something to rest their heads on.
Zinnias and other cutting flowers are in full force, so don't forget you can cut a bouquet from the fields or herb garden to take home.
It doesn't hurt to mention either that as summer progresses, we're definitely moving away from greens and towards fruit. I'm sure you're curious about those delicious red orbs, but you'll have to read below for another Tomato Update!
But that's it for now! Do come back next week and read about your shares and what's happening on the farm. Have a good week!
Well, we seemed to have looked at a calendar from an alternate universe.
Share pick-up at the farm will proceed as usual on Wednesday, July 5th.
However, drop-site pick-ups will be on Wednesday as well from 3-7, since the sites will be closed July 4th.
Sorry for the mix-up!
Alright, alright, alright!
We're back with another tomato update, and let me tell you they have the fruit!
The salad tomatoes in the hoop house are slowly starting to ripen. It will still be a while before they are ready to find their way into your shares.
In the furthest hoop house, there's a beautiful sight of plump fruits -- but lots are still green!
Except this one, this one's a trailblazer. It'll too be ripe soon enough.
We've been pretty vigilant on keeping pests and disease at bay, and most of our plants tower well over 7 feet.
If we didn't tie them down, the plants would try to hug you in the aisle.
Alright, that's all for now! We'll give you another update right when the tomatoes are truly in their prime. Until next time!
On Saturday, July 17th from 10 AM to 12 PM, The Mercantile Co. will be holding a pickling and canning class! Cost is $20 per person, and participants will learn how to take cucumbers from the farm, transform them, and store them safely for future usage!
Information will soon be posted on their site, but if you're interested now you can call and ask for Jessica at (678) 341-9906.
The Mercantile Company Sustainable General Store is located at 1370 Buford Hwy #104 in Cumming.
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
This is one of those recipes that is stunningly good—both in spite of and because of its simplicity. The straightforward, summery freshness of green beans with lemon is offset perfectly by the deep, roasty flavor of freshly toasted walnuts and the distinctive tang of fresh Parmesan cheese. -- Friend of the Farm.
Serves 4 to 6
1/4 cup coarsely chopped walnuts
1 pound green beans
1 teaspoon salt plus more to taste freshly ground black pepper
1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to over-toast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.
Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.
Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.
Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.
Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.