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.


Thursday, June 30, 2016

Suwanee Whole Life Co-op -- News 6-30-16

Suwanee Whole Life Co-op

Our Website:
Pick Up Location: 4942 Austin Park Avenue, Buford GA 30518 on Tuesdays
Like Us on Facebook: Suwanee Whole Life Co-op

Have a question for other co-op members? Submit questions on our Google Group Discussion Board:!forum/suwanee-whole-life-co-op

Market News

Jason was very pleased with the shrimp orders last week. We decided that he would come on a monthly basis. The shrimp he brought us literally just came out of the water and were amazing. My kids said my shrimp and grits were the best they've ever had! I will send reminders when it is wild caught shrimp time again but mark your calendars for July 22nd!

ALL the veggies and fruits listed on the market are either Certified Naturally Grown or organically grown. NO synthetic chemical pesticides or fertilizers ever used

Tomatoes Green "Heirloom"
Veggies – Potatoes 'Purple Sun'
Veggies – Onions 'Italian Torpedo'
Veggies – Garlic 'Inchelium'
Veggie – Beans – Tri-color Snap Beans
Dill – seed heads
Tomatoes "Heirloom" – beautiful and full of flavor
Veggies – Squash – Gourmet Mixed
Honey- Orange Blossom (lovely essence of orange)
Basil – Red Rubin
Heirloom Garlic
Veggies – Green Beans
Veggies – Fingerling Potatoes 'Swedish Peanut'
Veggies – Onion 'Superstar'
Veggies – Onion 'Red Candy Apple
Veggies – Onion 'Candy'
Veggies – Celery 'Tango' (THE BEST CELERY YOU WILL EVER HAVE! This celery probably doesn't look like the commercial celery you are used to but the flavor is absolutely amazing and fresh. You can dry the leaves to use later.)
Veggies – Cucumber 'Pickling'
Veggies – Peppers – Green Bell
Veggies – Peppers- Yellow Gypsy Sweet


Here are a couple recipes using some of the fresh veggies we have this week on the market. Feel free to forward me some of your favorite recipes!

source: Coventry Family Farm
1 pound squash/zucchini mix sliced
1/2 medium onion chopped
2-3 Tbsp grass fed butter
1/2 cup Parmesan cheese
1 egg
1 dollop mayonnaise or sour cream
2 tsp dried basil or 1 TBSP fresh basil finely chopped
1 tsp dried parsley
1 tsp sea salt
1/4 tsp freshly cracked pepper
chicken/veggie stock (if needed)

Preheat oven to 350
Melt butter in a pot adding a little salt until combined. Add squash/zucchini and stir to coat well. Cover and cook on low heat until squash is tender. Remove from heat, add the chopped onions and cover while gathering the other ingredients in a bowl. Drain any liquid from the cooked squash. Combine the remaining ingredients with the squash in the pot, reserving enough Parmesan to sprinkle on top. The consistency should be stew-like so add a little chicken stock if necessary to get to this consistency. Put mixture into a greased pan, sprinkle with remaining Parmesan cheese and bake for 30 -35 minutes or until bubbly and browned edges. You can sprinkle with panko, bread crumbs or crackers if desired before you bake. Enjoy!


For the Dipping Sauce
½ cup sour cream
2 teaspoons lemon juice
¼ teaspoon garlic powder
For the Tomatoes
2 green tomatoes, weighing 12 – 14 ounces total
2/3 cup finely ground whole-grain cornmeal
Clarified butter (ghee), coconut oil or other high-temperature cooking oil
Salt and pepper, to taste
To make the dipping sauce, whisk together the sour cream, lemon juice, and garlic powder in a small bowl. Set aside.
Thinly slice the green tomatoes (about ¼-inch thick) and dredge both sides in the cornmeal.
Heat a thin layer of clarified butter (ghee) in a cast iron skillet over medium heat. Cook in batches until tender when pierced with a fork and both sides are golden brown, a couple minutes per side. To prevent the skillet from getting dry, add more ghee when necessary. Wipe out the skillet in-between batches (otherwise the crumbs will burn).
Transfer to a paper-towel lined plate, season with salt and pepper, and serve warm with dipping sauce.

Prep:8 minutes Cook:12 minutes to 15 minutes
1/4 cup Coconut Flour
2 whole Pastured Eggs
2 Tomato, green
3 Bacon, strips
1 tsp Black Pepper
1/2 tsp Salt

Cook bacon over medium heat, allow to cool, then crumble.
Reserve bacon grease for cooking tomatoes.
Clean tomatoes, and slice into 1/8-inch-thick pieces.
Whisk the eggs in a shallow dish.
Dip tomato slices in egg wash, then dredge in coconut flour.
Sauté tomato slices in bacon fat for 2–3 minutes per side over medium heat.
Remove from heat, sprinkle with salt and pepper.
Serve with crumbled bacon.

Volunteers Needed

Please consider volunteering during market pick up. I can't run the co-op without your help!

We need 1 volunteer for the 5pm shift next Tuesday!

THANK YOU Marie, Brenda, Pam, Chuck, and Maya for helping out on Tuesday! We couldn't run the co-op without your support!

FAREWELL and A BIG THANK YOU to Marie for helping out for over 4 years! Many of you may or may not have met my good friend Marie. She has been helping me set up the market for the past 4 years and is one of the reasons why the market runs so smoothly on Tuesdays. Most times she gets to the warehouse even before I do! She will be moving to south Georgia soon and will be dearly missed! Hoping to get her back once a month when she stocks up on co-op goodies!

The schedule through the end of the year is posted. To sign up click: Vounteer Sign up

No packing is involved just need someone to be there to assist other members. You are welcome to bring your kids as long as they are supervised.

FACEBOOK – Opportunity to help!
Many of you have told me that you can't volunteer due to your work/family schedule and I completely understand. You've also asked what else can I do help out the co-op? Here's one way that will really help us out – if you are on Facebook or other social media please consider posting a pic of your co-op goodies! I have a very limited marketing budget and really depend on word of mouth advertising. Please feel free to spread the word about our wonderful market! Tag us @SuwaneeWholeLife

Thank you in advance for your support!

Upcoming Group Buys/Vendors of the Day

Below is a list of upcoming co-op group buys to help with planning and budgeting. All dates are subject to change.

Green Pasture FCLO – 7/8 – 7/10
Great Lakes Collagen 7/8 – 7/10
Unrefined Sea Salts – TBD August

Wellness Partner's offers and events

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious foods possible!

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