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 2, 2016
Fresh Sustainable Produce - Grown Locally August 2, 2016
The farm is going through a time of change. Various factors have led to this time, including the passing of my Dad, aging and injuries, declining CSA enrollment, and the gradual improvement of the farm’s soil, crops and infrastructure. These opposing trajectories make the way forward difficult to see. While it is becoming challenging to farm profitably (declining CSA market and people resources), the farm is just coming into its own as a productive, vibrant source of good, clean, nutritious food for our community. We are wrestling with various ideas that run the gamut from expanding to closing, with many options in between. Obviously, we cannot maintain the status quo. We will have to evolve. My heart wants to continue, as I love growing, providing good food and growing education for our community. My body and finances argue for quitting. I have already stepped back from most field work with some great farm workers on board, so I know there is a solution for that problem, though it comes with a cost, which makes the finances difficult. We will continue to struggle with the options and the farm will evolve. Keep in touch and we will share as we get some clarity on the way forward.
Okra, Corn and Tomatoes
This delicious recipe hails from The Grit in Athens.
1 tbsp butter 1 medium onion, finely chopped 2 ripe medium tomatoes 2 1/2 cups okra, cut into 1/3 in. coins 1 (28 oz) can diced tomatoes 2 cups corn 1 tbsp apple cider vinegar 1 tbsp Worcestershire sauce 2 tsp dry mustard 1/2 tsp salt generous pinch of file powder (but is delicious without)
Cook onion in butter over high heat until sizzling, then add fresh tomato. Cook briefly until tomatoes soften, stirring well. Add canned tomatoes and okra and continue cooking, stirring often, until okra is softened. Add all other ingredients and cook for 15 to 20 minutes over medium heat, stirring frequently, until okra and corn are tender. Serve over steamed rice.
Roasted Tomatillo and Tomato Salsa
7 tomatillos 5 small tomatoes or 1 cup grape tomatoes, cut in half 3 jalapenos 1 clove garlic 1/2 medium onion 1 lime 1 tbsp red wine vinegar 2 tbsp chopped cilantro
Halve the tomatoes, tomatillos and jalapenos. De-seed jalapenos if you want a milder salsa. Broil tomatillos in oven for 5 minutes. Add tomatoes and jalapenos, broil for 10 more minutes. Allow to cool, then add to blender with remaining ingredients. Pulse to the desired texture.
Check out these other ways to use tomatillos, complied by The Kichn website.
Fall CSA season begins next week. Please sign up for your 12-week season on our website today!
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: Lunch n' Learn participants planting a spring garden.
This Week's Share
Please Wash your produce before eating
Medium Green Beans Okra Tomatoes Sungold or Juliet Tomatoes Carrots Musadines or Tomatillos Cucumbers Heirloom tomato
Large All of the above, plus Edamame Eggplant Extra Heirloom tomatoes
Fresh herbs Basil Oregano Marjoram Tarragon Rosemary Savory Chocolate Mint
Shades of Green- coming soon to a CSA box near you!