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, June 7, 2016
Fresh Sustainable Produce - Grown Locally June 7, 2016
William (Bill) Terrell Mills (1928-2016) Last Wednesday as CSA members were picking up their shares, Dad was preparing for his last journey. He died about 7:00 pm, just as pick up hours were over. He had congestive heart failure and had been in hospice the last 7 months. Mobile and alert most of the time, he went into a rapid decline last month and died the first day of June, his 87 ½ birthday.
Dad knew how to make people feel special and he had a great influence on his family and friends and many people who crossed his path. He and Mom moved to the farm in 2008, as he turned 80, leaving their home, church, community, and friends of 50 years to come live closer to family. What a courageous act!
Dad loved the farm and contributed so much to making it run smoothly. He was in charge of the tractor work, maintenance, fuel supplies, construction of needed buildings, and so much more. We are still struggling to cover all the things he used to do. But more than that, we just miss him!
Click here for the obituary and to sign the guest book.
Too many greens?
Too many green onions or mustard greens? Why not freeze the extra to have handy the next time you make a soup or stew. You can also cook extra and freeze serving size containers for when there isn’t time to cook. Most fruits and vegetables can be frozen except delicate ones such as lettuce. Fruits, vegetables (alone or made into soups), stews, or casseroles will last 2-3 months in the freezer for optimal freshness; much longer if vacuum sealed. Remember that freezing food doesn’t kill bacteria it just makes it inactive so it’s important to make sure food is clean when you put it into the freezer. Vegetables that are frozen when freshly harvested have a high nutrient value; maybe more so than fresh produce that is not eaten for some time after it is harvested.
Kohlrabi and Carrot Slaw Serves 4-6 1 large kohlrabi, peeled, stems trimmed off, grated 1/4 head cabbage, shredded 2 medium carrots, peeled and grated 1/2 cup of chopped green onion 4 tablespoon chopped cilantro 1/4 cup golden raisins (optional) 1/4 cup mayonnaise 1 tablespoon cider vinegar 1 tablespoon sugar 1 teaspoon salt Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Farm Camp 2016 13 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: Dad - William Terrell Mills
This Week's Share
Please Wash your produce before eating
Medium Siberian kale Salad Turnips Kohlrabi Lettuce mix Arugula Broccolini or Broccoli Carrots Yellow squash Zucchini
Large All of the above, plus Swiss Chard Sugar Snap Peas Head lettuce
Fresh herbs Parsley Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint