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 14, 2016
Summer and Squash
Fresh Sustainable Produce - Grown Locally June 14, 2016
Squash is the fruit of plants of the gourd family. Squash is divided into two groups, summer and winter. This can be misleading, however, as they were named in a time when seasons were more critical to what food we ate. Winter squash generally take 3 months or more to reach maturity and are harvested late summer and fall. They have tough skin and flesh that keeps for several months. They are known as winter squash because they could be kept in cold storage and eaten in the winter. Here is a visual guide. Summer squash generally matures more quickly and, although we now find them at the market all year, does not keep like the thick-skinned winter squash. All parts of a squash plant are edible: the leaves, flowers, tender shoots as well as fruits.
Each squash plant has separate male and female flowers. Male flowers open first and tend to be showier. They fall off after shedding their pollen. The female flowers have a small swollen embryonic fruit at the flower base which will develop into a fruit if it is pollinated. Both male and female flowers open in the morning and close at the end of the day.
Summer squash is abundant this year at the farm; we are growing six varieties! We hope that you enjoy each of them while they last. We also have several varieties of winter squash growing on the hugelkultur, which should be ready to harvest in late summer.
This year, for various reasons, we grew a variety of broccoli called "Pacman." It has produced uneven heads, and although it tastes delicious, it isn't grocery-store pretty. To be honest, I was a little worried that some CSA members might reject it based solely on aesthetics and I considered not putting it in this week's share. But if it didn't go to the CSA, it would probably end up in compost. Aesthetic standards for produce, set by USDA and grocery stores, has inadvertently caused quite a bit of food waste, and at a time in our history when food shortages are becoming a real issue. This article in Bon Appetit explains the phenomena. So please enjoy your "ugly" (but delicious and nutritious) broccoli!
Summer Soup A great way to use squash-- and tastes delicious cold or warm!
2 sliced carrots 2 cans chicken broth 4 c sliced squash 1 c broccoli florets ½ stick butter 2 medium potatoes 1 c milk 1 sliced onion 2 tsp vinegar 2 cloves garlic 1 tbsp fresh dill weed
In a large pot, melt butter and sauté carrots, onion, and potatoes until tender. Add squash and cook until soft. Add chicken broth and broccoli florets, simmer 30 minutes. Puree in blender and add vinegar and milk. Add dill. Serve warm or cold with sour cream.
Farm Camp 2016 Farm Camp begins on Monday! 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: Cows on the loose in front field
This Week's Share
Please Wash your produce before eating
Medium Lacinato kale Cabbage "Ugly" Broccoli Lettuce mix Green Onions Yellow squash Zucchini Tomato
Large All of the above, plus Radishes Broccolini Head lettuce
Fresh herbs Basil Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint
Summer Squash at the farm
Top to bottom: Yellow crookneck, Zephyr, Patty Pan, Yellowfin, Tigress, Dunja