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 22, 2017
🌻🍅 Greetings! Check out Cane Creek Farm's Autumn CSA Shares for Week 3!🍅🌻
Fresh, Sustainable Produce - Grown Locally August 22nd, 2017
Slicing Tomatoes Juliet Salad Tomatoes Arugula Okra Jalapeno Peppers Purple Hull Peas Eggplant Squash or Green beans Garlic
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
Don't Forget! There are U-Pick Cherry Tomatoes in the front of the driveway, and U-Pick Muscadines as well! Ask Becky for more information about picking!
Wildlife At The Farm
Groundhogs, and rabbits and coyotes, oh my!
This year the damage from wildlife has greatly increased. Maybe it is the fact that the 100 acres of woods and pastures behind us have been stripped and graded into a subdivision, destroying the animal's homes. Whatever the reason, we have had a groundhog with a definite preference for Dinosaur kale, rabbits and mice who love pepper shoots and peppers, tomatoes, eggplants, lettuce and much more, and coyotes.
Six lambs have been killed by coyotes since March. The deer are just eating sweet potato leaves , unlike in years past when they were the main problem. We do what we can about these setbacks, but accept that when you work with nature, you cannot control everything! Reggie named his farm for this concept, Grow with the Flow. If you did not see the Business section of the AJC this past Sunday, look it up, as their farm was featured.
The tomato season is winding down. Expect maybe one more week of tomatoes. It is always sad to see them go, as they are so good! This year, there has been a lot of disease and the plants are dying early.
Field peas are so good, made more so by the nostalgic remembrances of sitting on the back porch shelling on a summer evening. We are going to run an experiment today to see the average time it takes to shell a pound of peas.
The early squash struggled with the excess rain, so we planted some late squash. The plants have done beautifully and are pumping out the squash, but unfortunately, the pickleworms have arrived.
If there is a little round hole in your squash, cut off that section and any worm you find inside, and the rest will be good. There is just too much good squash there to throw them all away.
Peppers have suffered from rabbits in the hoop-house and disease in the field. We are still hopeful that we can get a good crop of peppers from the hoop-house as the peppers outgrow the rabbits reach.
Until Next Time,
Lunch 'n Learn -- Build a Bat House! Date: - Wednesday, September 13th, 2017 Time: 11:00 AM - 1:00PM
Join us as we construct a simple bat house you can hang in your own yard, and learn about how important these mammals are to our entire eco-system!
Class is $35, and registration can be found on the Cane Creek Farm website.
Garage Sale to Benefit Family Promise
Cumming First United Methodist Church will be the site of a huge, huge garage sale on Friday and Saturday of this week. Lots of furniture and stuff! All the proceeds benefit the Family Promise ministry, which provides housing and support for homeless families in Forsyth County. http://cfumcga.com/garagesale/
Eggplant and Garlic Soup
1 large or several small eggplant
1 bulb of garlic
6 cups chicken or vegetable broth
¼ tsp of cayenne pepper
1 cup milk or half and half
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet. Halve the tomatoes and place on baking sheet.
Bake in preheated oven until the vegetables are tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside. Pull skin off tomatoes.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.