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, July 26, 2016

Fall Anyone?

Fresh Sustainable Produce - Grown Locally
July 26, 2016
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Fall Anyone?
    Although it doesn't feel like it, summer is quickly coming to an end. Next week is the last week of Summer shares, and school begins the same week. Despite the heat and lack of rain during the early weeks, the fields and hoop houses have produced nicely for us. We have seen waves of abundance- first kale, then squash, cucumbers, and now tomatoes. And of course the leeks; we planted so many leeks this year and they flourished! The blueberries produced more than we anticipated, and we are glad that they made their way into everyone's share this summer. 
     The next few weeks will see the transition to fall veggies such as okra, eggplant, and a variety of peppers, peas and beans. Some other items we already have growing in the field include pumpkins, carrots, tomatillos, edamame, sweet potatoes, malabar spinach, a third round of squash, and muscadine grapes. We are also trying to figure out how to beat the heat and have lettuces and Asian greens in early September shares. By late Fall, the fields will be full of lettuce mix, kale, pac choi, radishes, collards, beets and broccoli. 
     There are a few spots left in Fall season for those of you who enjoy the variety of vegetables that this season brings. To register, please visit our website. It is definitely my favorite season! 

Veggie Overload

If you're feeling overwhelmed with cucumbers, tomatoes, leeks, and other in-season veggies, and you're having a difficult time eating them all, we have some suggestions!

Tomatoes
Roasted Tomato Sauce- Tomatoes, garlic, olive oil, herbs, salt and pepper. 
Tomato Pie- Tomatoes, onion and herbs in a crust with cheese-mayo topping

Cucumbers
Avocado Cucumber Salad-cucumbers, avocado, cilantro, lime, and mayo
Cucumber water
Cucumber face mask

Leeks
Leek, Tomato and Mushroom Quiche
Garlicky Leeks in Olive Oil

Potato Leek Soup

Find the recipe here. 

3 large leeks
2 tbsp butter
4 cups broth (chicken or vegetable)
2 lbs potatoes
1.5 tsp salt, plus more to taste
1 or 2 sprigs fresh thyme
1 bay leaf
pepper to taste

1. Clean and cut leeks
2. Cook leeks in butter on low heat to soften, 10 minutes
3. Add broth, potatoes, herbs, salt; simmer for 20 minutes
3. Puree the soup
4. Add herbs, adjust seasoning to taste
 


Photo: Tomatoes for shares this week

This Week's Share

Please Wash your produce before eating

Medium
Green Beans
Potatoes
Tomatoes
Juliet Tomatoes
Sungold tomatoes (medium only)
Leeks
Cucumbers
Garlic

Large
All of the above, plus

Beets
Heirloom Tomato
Squash
Okra

Fresh herbs
Basil
Oregano
Marjoram
Tarragon
Rosemary
Savory
Chocolate Mint
Let's eat!
Salad with tomatoes and two eggs
by Linda
Roasted Tomato Sauce
by Lynn

Summer Squash Casserole

by Judy
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Our mailing address is:
5110 Jekyll Rd. Cumming, GA
visit us online at www.canecreekfarm.net







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Cane Creek Farm · 5110 Jekyll Rd. · Cumming, GA 30040 · USA

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