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, June 6, 2017
🌾🌴 Check out the Summer Shares for Week 4 @ Cane Creek Farm! 🌴🌾
Fresh, Sustainable Produce - Grown Locally June 7th, 2017
Pac Choi Napa Cabbage Buttercrunch Lettuce Red Russian Kale Scarlet Queen Turnips Assorted Beets Leeks Basil Plant
Please remember to wash your produce, as not all items are table-ready. All greens require additional washing and rinsing before consumption. Thank you!
How nice of you to drop by again. Welcome Back to Cane Creek Corner!
It's like Christmas in June here at the farm. We've decorated the barn, stringing up garlic high to continue drying. From time to time it twirls about, edible tinsel shifting in the slightest of winds.
Like little agricultural elves, we've also gifted you all with packaged basil plants that are ready to grow and provide you with just one of the summer's signature flavours.
And with the weather warming up, we understand that salads do better on the plate than in the fields, so you'll get three Buttercrunch lettuce heads in your share this week.
This is a bit of a transitional week, with leeks, beets, and rightly named Scarlet Queen turnips in your shares. The shares are quite bountiful this week, so let's rejoice!
If you're wondering what's going on farm wise, we've got Malabar spinach growing, beans flowerings, and colourful onions drying, with flowers starting to pop up in various beds.
After this week, Farm Camp will begin next Monday and run through Friday! There'll be a bunch of nature-themed activities to educate and entertain the kids. We'll keep you posted as it progresses.
Alright, that's all! Until next time, take care, and enjoy your share!
This week, we've included edible flowers in the drop-site shares. They might be a little intimidating at first, but here's a quick primer on which flowers are which & what you can do with them.
Calendula, otherwise known as the common marigold is the biggest and brightest of the bunch. Pick off the petals and sprinkle them on a salad, or dry the petals entirely and make tea with them.
You've probably seen these already in your shares peeking above the broccoli raab. These are their flowers! They have that broccoli taste to them, so you can throw them with your greens, or steam them to keep their distinct flavour.
If spicy is your thing, this is your go-to flower for the rest of the season. Nasturtium flowers (and their leaves) are well-known for adding a little kick to mixed greens. They are best enjoyed raw in salads.
Lastly, the small purple globes in the mix are the flowers from chives.You can take flowers and eat them straight, or throw them in a stir-fry for added flavour.
If you regularly pick up your share at the farm, feel free to cut your own edible flowers, and let us know how you've added them to your meals!
Garlic Ginger Pac Choi
1 tbsp. olive oil
1 tsp fresh ginger, finely diced,
3 cloves garlic, diced
5 cups raw bok choy
1 tbsp soy sauce
½ tbsp toasted sesame seeds
red pepper flakes to taste
Heat the oil over medium heat in a large skillet or pot.
Add in the ginger and garlic, stirring constantly for 15 seconds and making sure the garlic doesn't burn.
Add in the bok choy, stir-frying 2-3 minutes or until cooked but still crunchy.
Drizzle the soy sauce on the bok choy and sprinkle on the toasted sesame seeds, tossing to combine.
Season with red pepper flakes to taste.
Leek Potato Soup
2 tbsp. olive oil
1 cup chopped onion
2 chopped leeks, white and light green parts only
1 tsp salt
3 cups coarsely chopped peeled potatoes
5 cups water or stock
1 tbsp of chopped fresh tarragon.
1 cup of cream or half and half
black pepper taste
chopped fresh chives and parsley(optional)
Warm the oil in a covered soup pot on medium low heat and add the onions, leeks and salt. Cook until very soft, but not browned, about 10 minutes. Add the potatoes and water, stir well, and bring to a boil. Reduce the heat and simmer till the potatoes are tender, about 10 minutes.
Add the tarragon and cream. Puree the soup with an immersion blender till smooth. Season with pepper and more salt to taste. Gently reheat.
Top each bowl of soup with chives and parsley, if you like.