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

Thursday, July 14, 2016

Suwanee Whole Life Co-op -- News 7/14/16

Suwanee Whole Life Co-op

Our Website: suwanee.locallygrown.net
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: https://groups.google.com/forum/#!forum/suwanee-whole-life-co-op

My Daily Bread Update

My Daily Bread will be on the market this week but will be on vacation the following week. Please feel free to stock up this week if you need to. All their baked goods freeze great!

Berries- They will also have blueberries and maybe some blackberries this week but unsure of how long we will have them, so if you want to get some to freeze, you should do it soon. It only takes one good windstorm and they are gone…

Update on Bruce- He's been doing great and has recovered very well. He's been making all the deliveries these past several weeks and it's great to see him back on his feet. Thanks again for all your prayers.

Wheat Vendor Change- My Daily Bread has switched their source for Organic, Non-GMO Hard Winter wheat. The color of the wheat is slightly different and will produce a more golden loaf. They are beautiful loaves, but they are a different color. They just wanted you all to be aware of the change. If you have any questions please feel free to contact them. Their contact info in on the grower tab on the website.

Market News

Please lift Benny, the delivery driver, from Cedar Rock Dairy in your prayers! He had 2 strokes last weekend and it has affected his balance and is having trouble walking. He will have to go through rehab for awhile. I spoke with Sam, owner of the dairy, and delivery will be back to normal this week. Pray for Benny's complete and quick healing.

There are lots of fresh veggies and fruits- (berries, cantaloupe, watermelon) on the market this week. It's amazing what some rain can do!!

Don't miss out on the flavorful heirloom tomatoes, they won't last long! My family enjoyed them simply sliced with just a sprinkle of sea salt, olive oil, Basil- Red Rubin from Caley's and a dash of A&A Alta Cucina Crema Balsamic Vingar. It was beautiful and delicious! The purple and green hues from the basil really brought out the different colors of the tomatoes and it looked like a work of art. Made an impressive plate for 5 minutes of work!

Also, great time to stock up to have some good tomatoes for all the soups and stews this winter! TIP: If you are not a canner, you can actually freeze tomatoes whole- no need to blanch and peel. When you defrost them the skin slips right off.

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

NEW ITEMS!
Beef – Top Round for London Broil (see recipe below)
Veggies – Peppers – "Scotch Bonnet" Hot
Veggies-Peppers Jalapeno
Veggies-Peppers Yellow banana pepper
Cantaloupe
Water Melon "Sugar Baby"
Blackberries
Asia Long Bean
Veggies – Tomato 'Taxi'
Veggies – Tomatoes Mixed Cherry
Veggies – Tomatoes , Mixed
Veggies – Potatoes 'Bora Valley'(purple)
Tomatoes Green "Heirloom"
Veggies – Potatoes 'Purple Sun'
Veggies – Onions 'Italian Torpedo'
Dill – seed heads
Tomatoes "Heirloom" – beautiful and full of flavor
Veggies – Squash – Gourmet Mixed

Group Buys are available for pick up this Tuesday

If you ordered items in our Wilderness Family Natural group buy, your items will be at pick up this Tuesday. If you can't pick up I will keep until you can. These items are exempt from our "no show/donate" policy.

I've received shipping confirmations from Green Pasture and Great Lakes Collagen. I expect both to arrive before Tuesday pick up. If anything changes I will email you before Tuesday.

Volunteers Needed

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

THANK YOU Diana, Pam, Cindy, and Chuck 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!

Recipe: London Broil
Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don't turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium-rare. An instant-read thermometer should register 125°F when it's ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, and serve it with a pat of grass fed butter.

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.

Wild Caught Shrimp – 7/29 – 7/31
Grass Fed Cheese – 8/19 – 8/21
Unrefined Sea Salts – 8/26 – 8/28


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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