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.


Tuesday, June 20, 2017

πŸŒ»πŸ… This is Week 6 of Summer CSA Shares, and We Have The Blueberries! πŸ…πŸŒ»

Fresh, Sustainable Produce - Grown Locally
June 13th, 2017
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Green Beans
Red Russian Kale
Curly Mustard
Romaine Lettuce

Summer Savory Available in the Herb Beds!
Please remember to wash your produce, as not all items are table-ready. All greens require additional washing and rinsing before consumption. 
Thank you!

Farmer's Foreword

Well, Ladies and Gentlemen, the bushes have beaten the odds and provided you all with some really delectable blueberries this week!

You'll also be receiving the first of the tomatoes of the season, and man-oh-man are they plump and tasty.

There'll be a burst of cucumbers in your upcoming share, as they're starting to put out fruit consistently enough that we need to harvest every or every other day! And if that wasn't enough, you've got some really huge florets of broccoli in your shares as well, along with some really crisp green beans.

If you aren't hyped for your shares, I can be your designated hype-woman, as there's good eats to be had! 

In terms of what's happening on the farm, the Malabar spinach is coming along, and the okra plants are looking pretty good! Peppers and eggplant are getting bigger by the day, and there are wonderful flowers in the field and herb beds you can take home! 

Summer is officially tomorrow, so we hope our crops take note and provide you with abundant shares. Happy eating!

- Lucy



Since July 4th falls on a Wednesday this year, we are switching the pick-up day to Tuesday, July 3rd from 2 - 6 PM. You can still pick up your share on Wednesday morning if need be!


Farm Camp 2017

Farm Camp was a big success! We picked a whole bunch of potatoes, along with making a delicious soup, maintaining crops, harvesting gorgeous flowers for bouquets! The kids unanimously agreed that they had a wonderful time! 

Their only complaint -- the heat!

We hope that next year's Farm Camp turnout is just as good as this one was! 
Thank you to everybody who made Farm Camp 2017 a huge success!


We have plenty of beautiful flowers that you can harvest for a bouquet if you'd like! They're located in the field and the herb beds. The zinnias, wildflowers on the hill, ageratum, along with others in those areas can be harvested. Just please remember that the pollinator garden is for the pollinators! We would appreciate if you refrain from harvesting from there. 

Thank you!

Broccoli with Asian-Style Dressing

"This is one of those recipes that is stunningly good—both in spite of and because of its simplicity. The straightforward, summery freshness of green beans with lemon is offset perfectly by the deep, roasty flavor of freshly toasted walnuts and the distinctive tang of fresh Parmesan cheese." -- Angelic Organics Kitchen.
Serves 4 to 6
  • 1/4 cup coarsely chopped walnuts
  • 1 pound green beans
  • 1 teaspoon salt plus more to taste
  • freshly ground black pepper
  • 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 3 tablespoons extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)
  1. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to over-toast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.
  2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.
  3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.
  4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
  5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.
Excerpted from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm
by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability.
Additional recipes, charts,
individual copies of this book, and quantity discounts available at fromFarmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher)

Mustard Greens with Roasted Garlic and Raisins

The sweetness of the raisins is a good contrast to the mustard taste.
  • Mustard greens
  • A few cloves of garlic, depending on your taste.
  • A medium-sized onion 
  • A handful of raisins (golden raisins can work if you like extra sweetness)
  • Roughly a tablespoon olive oil
Saute garlic, chopped onions and raisins in olive oil till tender. Add cleaned, chopped mustard greens and stir till coated with oil.  Saute a while, with frequent stirring, then add some broth or water and steam till tender.  Serve with a little vinegar and a pinch of sugar and salt. 

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Cane Creek Farm
5110 Jekyll Rd.
Cumming, GA 30040

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