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 5, 2016
Fresh Sustainable Produce - Grown Locally July 5, 2016
Fall Season and Rain! This is week 8 of Summer season, only four more weeks left. Fall, which begins August 10, will bring many new vegetables to the CSA box as well as more of your favorites-- tomatoes, anyone? This year, we have 11 beds of tomatoes in the field, and we will need some people to share them with! If you are interested in signing up for a fall share, please visit our website for more information. We are so thankful for the downpour that came today; this was the first rain the farm has seen in over a month. Because of our high water table and fertile bottomland soil, we usually do not have to worry about our fields drying out; in fact, we normally don't irrigate except when we put transplants out! This summer drought, however, has had us a little worried, with the effect being that greens have not been as resilient as usual, and one or two of the crops that we seeded at the beginning of June still have not germinated. Too much rain worries us, as there are sections of the creek that tend to jump the banks during a heavy rain. But too little rain is equally as bad. Over the past few weeks we have resorted to dragging soaker hoses to the critical growing areas and hand watering. Hopefully, today's rain ended our dry streak!
Things to do with Squash and Zucchini
The Squash and Zucchini season lasts for only a few weeks, but by week four, I am often left wondering what to do with my cucurbits. Here's a list of ideas:
-Zucchini bread or muffins -Ratatouille -Summer soup -Squash casserole -Squash, onion and egg breakfast burrito -Veggie kabobs -Zucchini brownies -Grilled Veggie Sandwich -Baked Zucchini chips -Chicken with Quinoa and sauteed veggies -Stir Fry with Green beans and squash -No-noodle Zucchini lasagna
Please send your favorites and we will add them to our next newsletter!
3 lbs tomatoes, cored and coarsely chopped 1 cucumber, peeled, seeded and chopped 2 red bell peppers, coarsely chopped 1 jalapeno, seeded and coarsely chopped 1 medium garlic clove, finely minced 1/4 c sherry vinegar 1/3 c EVOO 2 tbsp fresh basil leaves, chiffonade salt and pepper
Combine all ingredients in a bowl and refrigerate several hours or overnight. In a blender, puree vegetables until smooth; for a chunkier soup, puree only half of vegetables. Season with salt and pepper, garnish with basil, and serve.
Upcoming Classes: Lunch n' Learn July 20: Sign up now for the next Lunch n' Learn class, Cut Flower Arranging. Learn how to arrange cut flowers organically in your own garden. Sign up on our website. Photo: Bouquet from farm flowers
This Week's Share
Please Wash your produce before eating
Medium Green Beans Kale or Swiss Chard Yellow squash Zucchini Tomatoes Beets Leeks Cucumbers
Large All of the above, plus Juliet tomatoes Blueberries "Yard" apples
Fresh herbs Basil Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint