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, August 9, 2016
Fall at the Farm
Fresh Sustainable Produce - Grown Locally August 9, 2016
Although it’s only August, there is a touch of fall in the air—today we enjoyed cooler temperatures, a nice breeze, and beautiful blue skies. Fall vegetables are coming right on cue, too. Yesterday we seeded beets and carrots, and later this week we will be seeding the first wave of lettuces and greens.
You may have noticed the new playground in front of the store. Becky, who runs our store on Wednesdays, and her husband Bob passed it on to the farm after their granddaughters outgrew it. Bob has also spent several muggy mornings helping Chuck re-construct it. Lincoln will love playing on it as he grows older, and we hope that your children enjoy it, too. Thanks Bob and Becky!
We grow soybeans here at the farm. Edamame beans are soybeans harvested green, before the pod completely matures and dries out; the beans are sweeter when you eat them while still green. Each cup of edamame has 33 grams of protein.
Please note that some of the pods are mottled, which is the effect of the recent rains we have had. The beans inside are not moldy or bad!
Preparing edamame is so very easy. All you need is a pot of water and some salt. After steaming the whole pod, store the shelled beans in a jar in the refrigerator and throw them on your salad, pasta dish or in your mouth.
Use this recipe from The New York Times to prepare your edamame.
Classic Basil Pesto
2 c packed fresh basil leaves 2 cloves garlic (1 clove elephant) 1/4 c pine nuts 2/3 c EVOO Kosher salt to taste 1/2 c freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
TOMORROW August Lunch n' Learn: Planting a Fall Garden
August is the time to put those seed in the ground for a fall garden! As you take out the squash, beans and cucumbers, you can prepare the ground for fall veggies. On August 10, we will plant a garden together with kale, collards, carrots, turnips, pac choi, mustard, beets and onions. Location, soil preparation, varieties, maintenance and harvest will also be discussed. After our garden is planted, we will relax and enjoy a delicious lunch of Cane Creek Farm vegetables. Sign up here . Cost is $35.
Photo: It's a beautiful day at the farm.
This Week's Share
Please Wash your produce before eating
Medium Green or flat Beans Okra Leeks Tomatoes Sungold or Juliet Tomatoes Edamame Garlic Cucumbers Eggplant Basil
Large All of the above, plus
Sweet pepper variety Tomatillos Shiitake mushrooms or muscadines
Fresh herbs Basil Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint