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, August 9, 2016

Fall at the Farm

Fresh Sustainable Produce - Grown Locally
August 9, 2016
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Fall at the Farm

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!
 

Edamame

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.

Click here for a link to the recipe. 

Upcoming Events: 

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
Around the Farm
Judy and Reggie
New playset

Ladybug on okra leaf

Copyright © 2013 Cane Creek Farm All rights reserved.
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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