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.
SEE WHAT WE ARE COOKING TODAY
Tuesday, May 31, 2016
Fresh Sustainable Produce - Grown Locally May 31, 2016
It’s finally hot, y’all. And the hike in temperatures is taking its toll on every living thing on the farm, from people to plants. To escape the heat, the interns and volunteers start work very early in the morning. Unfortunately, most plants don’t have a shady place to hang out in the middle of the day. Their heat stress manifests in a variety of ways: we see their droopy leaves, we see the plants bolting, and we see the bugs. You will notice in your share this week that the salad turnips no longer have their green tops; that’s because the heat-stressed plant couldn’t fight off the beetles any longer. You will also notice the spicy salad looking a little dirtier this week than usual; harvesting conditions prevented us from washing it as we normally do. Please triple wash it and spin it dry in a salad spinner! Although many crops that we grow will continue to decline in this heat and become undesirable, many others will begin to thrive. The squash and zucchini plants are laden with flowers and fruit; tomatoes hang on the vine; potatoes are forming underground and will be ready for us to dig soon. If you look carefully at your share over the next few weeks, you will begin to notice the transition to “summer” in your bag. One last farmer’s note: We are so thankful for the abundance that we have had this year! We hope that you have been pleased with the quality as well as quantity in your shares each week, and have not felt overwhelmed with the volume of green veggies you have received. Although we try to make each week’s harvest as diverse as possible, we also want to pass on the abundance, no matter what it is, when it happens. That’s part of being in a CSA—you get to share in our bounty! If you are tired of your greens already, remember the neighbor or the freezer will gladly take them off your hands. We also grew more tomato plants than will fit in our fields-- please take one home this week and enjoy growing it in your own yard.
Upcoming Events & Classes
June Lunch N' Learn: Grow your own Shiitake Mushrooms
We have been growing Shiitake mushrooms at Cane Creek Farm since 2009 and still have some logs from that year producing mushrooms. During the class we will be inoculating oak logs with Shiitake mushroom sawdust spawn so that everyone can take home an inoculated log. The mushrooms should start production in 9-18 months, so you need patience! The best place to keep your inoculated log is in a shady place outside where it will stay moist. Instructions on placement and harvest will be given. This is an active class with everyone having a chance to participate in each step. To register please visit our website.
Roasted Salad Turnips
Here's something different to do with salad turnips, a quick and easy recipe Judy shared for roasting them. Adjust the quantity to equal the amount in your share or substitute carrots to make up the difference.
2 lbs turnips, greens removed 1 1/4 c water 2 tbsp butter 1 tbsp honey 1/2 tsp salt
Cut the turnips into 1/2 inch pieces. Place in a heavy bottom skillet and add enough water to reach halfway up turnips. Add the butter, honey and salt. Cover the pan and bring to a boil over medium- high heat, stirring occasionally, about 10 minutes. Boil turnips, uncovered, until tender and the liquid has evaporated, about 8 minutes. Continue to cook the turnips over medium-high heat, stirring occasionally, until golden brown, about 5 minutes longer. Serve warm or at room temperature. Find the recipe, shared by Tumbleweed Farm, here.
Farm Camp 2016 20 days and counting until Farm Camp begins! If you have a child between the ages of 8 and 12 who loves bugs, animals, being outdoors and eating, then this is the camp for them! Limited space available; please visit the website here to register.
Photo: Lynn with a giant Scarlet Queen Turnip
This Week's Share
Please Wash your produce before eating
Medium Red Russian Kale Salad Turnips Kohlrabi Cabbage Spicy Salad Mix Broccolini or Broccoli Salad Mix Sugar Snap Peas Heirloom tomato or basil plant
Large All of the above, plus Green Onions Scarlet Queen Turnips
Fresh herbs Parsley Oregano Marjoram Tarragon Chives Savory Chocolate Mint