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SEE WHAT WE ARE COOKING TODAY
Tuesday, June 28, 2016
Green Bean Bumper Crop Sale and Potato Harvest
Fresh Sustainable Produce - Grown Locally June 28, 2016
Potato Harvest and Green Bean Bumper Crop Sale, $2/lb
Last week was a busy one for Cane Creek Farm. We held the annual Farm Camp, attended by girls ONLY. These wonderful young ladies had such fun gathering bugs, feeding animals, harvesting, making healthy snacks, and generally making everyone’s week a bit brighter.
We also harvested one thousand pounds of potatoes from our six potato beds. That’s right—one thousand! They are in the barn curing for the next few weeks so that they will store better, but we separated out enough small-size potatoes to put in this week’s share. When they are eaten freshly harvested, they are called “new potatoes.” Enjoy!
Harvesting is an every day task this time of year—squash, zucchini, green beans, tomatoes and now cucumbers are coming in abundance. We are harvesting more green beans than we can feasibly put into your basket, and wanted to share this bumper crop with you while it lasts. This week only we are offering a special price, $2 / lb, on green beans to anyone who would like to pickle, can, freeze, or feed an army. Surplus beans will be for sale at pick up tomorrow, or contact Lynn or Jennifer.
Chinese Green Bean Stir Fry
3/4 c water 2 tbsp soy sauce 1 tsp cornstarch 1 tbsp canola oil 1 lb green beans, trimmed 1 head New Yn Mai, chopped 3 cloves garlic, chopped 3 tsp minced ginger 1 tbsp toasted sesame seeds
1. Whisk water, soy sauce, cornstarch and in a small bowl. 2. Heat oil in a wok or large skillet over medium-high heat. Add beans, New Yu Mai, garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add the soy sauce mixture; cook, stirring frequently, until the beans are tender-crisp and coated, 4 to 6 minutes. Sprinkle with sesame seeds.
New Yu Mai
New Yu Mai, also called Asian Green Sword lettuce, originates in Taiwan and is popular in stir fry cooking and stews in Asian cuisine. To prepare, simply chop and wash, then toss into your favorite stir fry recipe near the end of the cooking process; stir fry until it is wilted. I like to add it in to fried rice; here's my favorite recipe:
2 tbsp sesame oil, divided 2 cloves garlic, minced 3 eggs 4 c brown rice (cooked, cooled) ½ tbsp rice vinegar 2-3 tbsp soy sauce diced carrots, mushrooms, diced green onions, chopped New Yu Mai, any other add ins you want!
Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes. Remove from pan. Add the veggies and stir fry for a few minutes, adding the other tablespoon of oil. Then add the rice and vinegar, cooking for another 1-2 minutes. Incorporate eggs back into pan, mix well, and serve!