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.
SEE WHAT WE ARE COOKING TODAY
Tuesday, July 12, 2016
Food Pantry Garden
Fresh Sustainable Produce - Grown Locally July 12, 2016
Food Pantry Story There is a special garden at Cane Creek Farm where a group of volunteers from Cumming First United Methodist Church grow food for those in our community who need help feeding their families. The Pantry stocks mostly staples and bakery goods, but fresh vegetables are a real treat. While it is necessary for people to pay for their vegetables to support the farm and its activities, we realize there are those who cannot afford to buy the healthy food we all need. This garden is a way for the farm to partner with the church to give back to our community and be a good neighbor. Many people make this project possible, from the farmers, to the coordinator, to all the gardeners. Families are welcome to help as there is always something for one to do in a garden. Tuesday at 5:00 is the regular work time, as the distribution of the food is on Wednesday morning. Specific tasks are often done at another time, as people have time. If anyone would like to help with the work of the garden, the contact is Bill Searcy, firstname.lastname@example.org.
Extra Cucumbers for Sale
This week we have approximately 30 lbs of extra cucumbers for sale. They are tender and crisp, and the perfect size for pickling! $2/lb, minimum 10 lbs, or $3/lb for smaller quantities. Extras will be available at the store on Wednesday, or contact Jennifer or Lynn.
4 cups cabbage, thinly sliced 2 potatoes, sliced into 1/4 inch rounds 1 leek, top removed, and thinly sliced 2 tablespoons olive oil 1 teaspoon salt fresh ground pepper 1 lb Italian or other sausage
Preheat oven to 350F Grease a 9″ x 13″ baking pan. Layer half of the potatoes, then half of the cabbage, and half of the leeks. Top with half of the olive oil, salt, and pepper. Repeat. Top with sausage, and press them down into the cabbage a bit. Bake uncovered for 50 -60 minutes until cabbage is tender and the sausage is cooked through and brown on top.
Upcoming Classes: If you want to learn the art of flower arranging, sign up today for the July Lunch n' Learn, Cut Flower Arranging Class. Held on July 20, next Wednesday, the class will cover the basics of flower growing and arranging. Lunch will be provided. Photo: Food Pantry Garden
This Week's Share
Please Wash your produce before eating
Medium Blueberries Green Beans Yellow squash Tomatoes Juliet Tomatoes Leeks Cucumbers Cabbage
Large All of the above, plus Kale Carrots Zucchini
Fresh herbs Basil Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint