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 16, 2016
Fresh Sustainable Produce - Grown Locally August 16, 2016
Recycling Please recycle your green pint baskets by returning them to the farm. We will also take the lids from any large yogurt or sour cream containers; they make nice field tags. Thanks in advance!
Field Notes: Gather ye cucumbers while ye may, the vines they are a'dying. . . It may not be poetic, but I know you will be glad to hear that this is the last week of cucumbers. The beans and leeks have also been mowed down in the field. Increasing in production, however, are bell, banana and lunchbox peppers; and field peas are finally blooming! Look for them in the next few weeks.
Muscadines and Scuppernongs are in your share this week; they are grapevine species native to the southeast. The sweet fruit contains seeds and have a distinct taste; most people either like them or don't.
This week we have been busy seeding beds of kale, collards, arugula, and radishes. I don't know about you, but I will be glad to see some greens growing in the field again. The beets we seeded last week are also coming up nicely; they should be maturing in late September. Next week we will be planting broccoli, cabbage, lettuce mix, and some asian greens in the field. We sure are looking forward to some cooler days!
2 large cucumbers, peeled and cut into rough slices 1 large Haas avocado, halved, pitted, and flesh scooped out 2 scallions, green and white parts included, chopped 2 tbsp fresh lime juice 1/4 to 1/2 tsp sea salt (to taste) 1/4 tsp black pepper (or to taste) Mango Salsa (recipe here)
Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.
We are growing several different varieties of eggplant this year, from Thai to Japanese to Italian. Here's a few easy eggplant recipes for whatever taste you might be having!