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.
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Tuesday, September 22, 2015
Good by Ewes!
Fresh Sustainable Produce - Grown Locally September 22, 2015
One of the other elements of our farm operation is our small sheep operation. We’ve had Katahdin hair sheep for about 10 years, and the flock has varied in size from 3 to almost 20. We need to diversify the genetics of our breeding stock, so we just sold the last of our ewes as breeding stock to another farm starting a sheep operation, and we’re buying a bunch of ewes from another farmer friend who needed to downsize her flock after she went back to work full-time. The “girls” left the farm Sunday afternoon. We only have two rams at the moment, until the new ewes arrive. Our two “guys” have been complaining loudly since the “girls” left the farm. Big Papa Ram, the breeding ram that was one of the first three breeding lambs we got years ago, and the the “foster child” wether (fixed ram) we got after he showed up in a subdivision back yard and needed a home, will be very happy when the new “girls” get delivered to the farm.
Crops for the winter season
The 3 hoop houses we have on the farm are the home for most of the crops that will fill our winter season CSA shares. We are planting those crops this week as we look ahead to the last part of the year. It does help us if you sign up for the winter season sometime soon, so we can make plans to have enough for everyone who wants to participate.
Today braising mix, lettuce mix and green onions were planted. Carrots were planted in the herb beds a few weeks ago, and we will also use the herb beds for lettuce this year. We have had such a time with rabbits eating the head lettuce in the hoop houses, that we are looking for other places to grow it. All the salad and cooking greens are on the list to be planted, so if you like greens you will enjoy the winter veggies!
Komatsuna, Mustard spinach, Tendergreen
These are all names for the Asian green pictured above. It has a nice mildly spicy taste, tender leaves and cooks quickly. Of course with that bright green color, it is full of nutrients. This is a popular Japanese green where it is frequently stir fried. It can really be fixed any way that you normally would prepare spinach.
My favorite way to fix greens is to heat up some olive oil, put in a couple cloves of chopped garlic, let it cook a minute or less, then toss in greens that have been chopped into strips. If the stems are touch, I remove those. Komatsuna stems are very tender, so that is not an issue. I stir them around till they are coated in oil, then cook at medium heat. If needed, I add water or broth to simmer them till they are tender. Sometimes I add some red pepper flakes with the garlic and then finish the dish with a sprinkle of vinegar. So simple, and so good!