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, October 6, 2015
Fresh Sustainable Produce - Grown Locally October 6, 2015
This week we have rattlesnake beans in the share, thanks to my good farmer friend, Harold Carney of Freehome Gardens. Harold grows, organically, on a very small amount of land for a small, but loyal CSA. He grows very intensively in raised beds located on every side of his house. Somehow on his small acreage, he manages to come up with more than he can use some weeks and he shares with me. I share with him also, when we have an excess of something he can use.
Rattlesnake beans are called that because the have streaks of burgundy down the long bean pod looking somewhat like the markings on a rattlesnake. They are an old, heirloom variety of pole bean. The pods are tender when they are young, then as the beans mature they can be shelled out. When I was growing up, we would snap and string a mess of beans and shell out the mature ones, calling them "shellies". Cook them together a little longer till they are tender. Last night when I cooked some for supper, it took about 15 minutes.
Leadership Forsyth visits Cane Creek Farm
Today a special group of people visited the farm to learn more about sustainability and what "green " businesses are located in the county. The group of about 40 divided into 3 groups and went on tours of three different areas of the farm. Many had never seen okra growing and some were adventurous enough to try eating it fresh off the plant! They saw the hoop houses, fields, cover crops, hugels, mushroom logs, and more. Hopefully these leaders in the county will see the value of a farm like ours and help to make it easier for others to establish sustainable farms.
The vision of this group is one we should all be able to get behind "to educate, develop and inspire diverse individuals to actively participate in the betterment of our community." To find out more about this valuable community program, visit http://www.leadership forsyth.org
Pac Choi Stir Fry
2 tablespoons olive oil 1 small onion, minced 1 garlic clove, minced 1 tablespoon rice vinegar plus 1/2 teaspoon 3 teaspoons tamari sauce 1 teaspoon sesame oil 8 ounces of your favorite meat or hearty grain 1 bunch of pak choi, sliced Separate pak choi leaves from the stalks, wash and dry and slice to your preferred size. Thinly sliced works well! Heat olive oil over medium-high heat. Sauté the onion and garlic for a minute or two, until fragrant but not browned. Add the stalk of the pac choi and the 1/2 tsp rice vinegar, 1 teaspoon of the tamari and the 1 teaspoon of sesame oil. Sauté another 3 minutes or so, then add your grain or meat, and raise the heat to get a good sear. Add another teaspoon of tamari and cook until all begins to lightly brown. Add the leafy part of the pac choi and the remainder of the tamari. Reduce the heat to low, and cover until your greens are just beginning to wilt and soften. Turn off heat and Enjoy!
Every Wednesday: Market Open from 10am-1pm Everyone is welcome! Photo above: CSA workers, Sandy, Judy and Linda with pickled vegetables
This Week's Share
Wash your produce before eating
Medium Rattlesnake Beans (Freehome Gardens) Bell Peppers Eggplant (Freehome Gardens) Non-bell sweet Peppers Sweet Potato leaves Potatoes Baby Pac Choi Hot peppers
Large All of the above except pac choi and eggplant plus, Curly Mustard Broccoli Raab (Freehome Gardens) Okra
Broccoli Raab -Sauté 4-8 cloves of finely minced garlic in a large skillet in 2 tablespoons of olive oil and 2 tablespoons butter. When the garlic begins to brown, add one bunch of already-blanched and drained broccoli rabe and about 1/4 to 1/2 teaspoons dried chilies (optional). Sauté the broccoli rabe in the olive oil and butter mixture for one or two minutes, then toss with one pound of boiled pasta (Bowties or Orecchiette are traditional). Sprinkle with one cup of freshly grated Parmagianno-Reggiano cheese, add salt and pepper to taste, and serve. Pass additional cheese, if desired. Serve with a nice crusty baguette and a tomato salad for a satisfying vegetarian meal. Adapted from www.rvgoodness.com
Growing at Cane Creek Farm
Heirloom Rattlesnake beans(actually growing at Freehome Gardens)