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, November 15, 2016
Fresh Sustainable Produce - Grown Locally November 15, 2016
You can start your preparations for Thanksgiving dinner this week by cooking your pumpkin and pureeing the flesh for your fresh pumpkin pie. Use your favorite recipe or the one I will include next week. You might want to try a few new side dishes this year like the Turnip Puree or the Mexican pepper casserole. One year I made a appetizer tray that looked like a turkey. Carrot sticks made up the tail and there were lots of peppers involved. Google "turkey appetizer tray" for a bunch of creative ideas.
The most important preparation, though, is spending some time thinking about all the things for which you are grateful. It helps us gain perspective and a right relationship with the world when we acknowledge and give thanks for our many blessings. We are humbled when we realize our blessings are not because we deserve them or are entitled to them but are a true gift of grace. Generously sharing our gifts and blessings is a blessing in itself.
Menu Ideas this week Scarlet Queen turnips cooked in milk takes some of the bitterness away. Click here for a turnip puree cooked this way. Carmen peppers are s bright red, cow horn type that is really sweet. Use them like a sweet red bell. Eggplant burgers could be on your menu this week. Burgers can come in all shapes, so use the long skinny or small ones too. Brush slices of eggplant with a combination of oil, balsamic vinegar, dijon mustard, salt and pepper. Grill, broil or pan fry till tender. No need to peel. Kale chips are a great substitute for potato chips but don't always turn out well. Here are some tips for crisp, cooked chips. Raw Radish Dip is a favorite here at the farm. 8 oz. soft cream cheese 1 Tablespoon lemon juice ¼ teaspoon dill weed (fresh is best) 1 teaspoon salt 1 clove garlic, chopped 1 cup chopped radishes Mix everything except radishes. Add radishes last. Refrigerate.
Mexican Pepper Casserole
6 med sweet peppers 1 ½ cups thinly-sliced onion 2 Tbs each olive oil and butter 3 medium cloves crushed garlic 1 tsp salt 1 tsp cumin 1 tsp coriander ½ tsp dry mustard ¼ tsp each black and red pepper 2 Tbs flour ½ lb cheddar, grated 4 large eggs ¾ cup sour cream ¾ cup plain yogurt Slice the peppers in thin strips. Heat the butter and olive oil together and add the onions and garlic with salt and spices. When onions are translucent, add peppers. Saute over low heat for about 10 minutes. Sprinkle in the flour, mix well and sauté until there is no extra liquid. Grease a deep casserole. Spread in half the sauté, top with half the cheese, then repeat these layers. Pour custard over and sprinkle with paprika. Bake 40-45 minutes. The Moosewood Cookbook
Lunch N' Learn classes for next year have been set. The classes will be the second Wed. of the month from 11-1. March 8-Growing your own transplants Apr. 12- Planting an organic raised bed garden May 10-Planting an organic cut flower garden June 14 - Planting a strawberry pot July 12 - TBD August 9-Planting a fall organic vegetable garden Sept. 13 - Medicinal herbs Oct. 11 - Growing shiitake mushrooms Nov 8- TBD If you have a topic you would like to see addressed as a Lunch N' Learn, let me know.
This Week's Share
Please Wash your produce before eating
Medium Carmen Peppers Arugula French Breakfast or Pink radishes Lacinato Kale Scarlet Queen turnips Eggplant Hot peppers Pumpkin
Large All of the above, plus Salad mix Swiss Chard