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, September 19, 2017
🍇🍆 Check out Week 7's Autumn CSA Share @ Cane Creek Farm! 🍆🍇
Juicy Muscadines, Plump Peppers, Squash, and Eggplant -- This and more!
Fresh, Sustainable Produce - Grown Locally September 19th, 2017
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 Muscadines on the side of the driveway! Ask Becky for more information about picking!
The Farm community showed up to help us deal with the damage from Irma! Several people with chainsaws made the recovery from the storm much easier last week. Some sawed, others picked up branches, or drove the truck to the burn pile. Damaged fencing was taken down. The immediate needs were taken care of promptly.
We are so grateful to be part of a wonderful community of people that care about the farm and about us! Thank you.
In other news, Chuck now has a new 9 month-old Great Pyrenees dog to protect the sheep from predators. Rosie has been raised with goats, so she is good around the small animals. It is amazing to watch her gently go toward the flock and then ease down on the ground to lay there while they get used to her. She has been here a little over a week, and she seems to be understanding her job is to look after the sheep and keep the coyotes away.
Wild Sunflower Snacks!
This week, you'll also have a sunflower head tucked into your share. They aren't necessarily good eats for humans, but wildlife would appreciate the tasty treat.
According to Green Circle Growers, here's how you can turn that sunflower head into a lovely feeder:
"...carefully cut the stalk off as close to the back of the flower head as possible. Be careful not to dislodge mature seeds from the head.
"Cut three 30-inch lengths of garden twine. Macrame string or colorful lengths of sturdy yarn can also be used. Holding the three strands together, tie a knot in each bundled end.
"Hold the sunflower with the seed side up and position the head between the lengths of twine, centering the bottom knot on the bottom of the flower head. Spread the lengths of twine equal distant around the perimeter of the flower head so that it is supported and balanced. Hang from the top knot in a tree or from a garden crook."
Alternatively, if that's too much work, a simple nail to a tree or similarly sturdy surface can hold up the sunflower head easily!
1 12-14 oz eggplant cut into ½" thick rounds
1 summer squash quartered lengthwise
1 sweet pepper cut lengthwise into 6 strips
1 medium onion cut into 1/2" rounds
3 tbsp. garlic-flavored olive oil
3 tsp. balsamic vinegar
2/3 cups feta cheese
Place eggplant, zucchini, bell pepper, and onion on a grill pan. Drizzle with oil, salt, and pepper.
Grill vegetables over medium-high heat until tender and tinged with brown. (This is usually achieved after frequent turning for 10-15 minutes). Alternatively, the vegetables can be roasted in the oven.
Transfer vegetables to bowl and sprinkle with the vinegar and cheese. Mix thoroughly. You can add cherry tomatoes and fresh thyme during the last few minutes of grilling/roasting for extra aromatics and flavor.