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 5, 2017

πŸ‡πŸ‡ Greetings! Here's Week 5's Autumn CSA Share @ Cane Creek Farm! πŸ‡πŸ‡

Fresh, Sustainable Produce - Grown Locally
September 5th, 2017
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We're on Local Harvest!
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Tomatoes
Okra
Jalapeno Peppers
Eggplant
Squash
Baby Mustard Greens
Onions
Spinach Mustard (Komatsuna)
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!

Farmer's Foreword

Muscadine grapes are ripening on the vines by the driveway and up on the hill.  These grapes are native to the Southeast and grow easily in these parts.  There are native varieties you will see in the woods, with small grapes, but these are much larger and sweeter. 
 


Muscadines are antioxidant powerhouses, surpassing even nutritional superstars like blueberries and pomegranates in their antioxidant content. They are especially high in the antioxidants resveratrol and ellagic acid. Resveratrol is the antioxidant present in red wine. Muscadines have nine times the amount of resveratrol as California's red wine grapes. Many of the phytonutrients present in the muscadine grape have also been recognized as powerful anti-inflammatory agents – the most powerful of these concentrated in the skins and seeds.

They are also fat-free, high in fiber, low in sodium and an excellent source of manganese - they're a perfect addition to a healthy diet! To get the full health benefits, you have to eat the skin.  The skin is sometimes tougher and a little bitter, so many people spit them out.
A super easy way to consume muscadines is to freeze them then pop them into a smoothie.  This way you get the skin, seeds and pulp, a nutritional blast!
 

Farm Development Project at Cane Creek Farm


Our project to "incubate" beginner farmers until they are ready to move to their own farm, is off to a good start with 4 farmers growing on the field adjacent to the parking lot. Each has about half of one of the quarter acre sections with 10 beds 100 feet long.  They have been putting on compost, organic amendments and chips for mulch. The beds look really good! As their crops come in, we will be putting some of them in the shares for the later part of fall and winter season. We will identify the farmers producing the crops we put in the shares. Other crops will be sold at farmers markets, restaurants or wherever else they can sell them.

We are meeting regularly, and we went on a field trip to other farms last week. The mentoring and sharing amongst themselves is how real, on the ground, learning takes place. That is the premise for this project – that people learn something like farming mostly from doing it. We are excited about the new farmers on the farm and know that we will learn a lot from them as well.
Lunch 'n Learn --
Build a Bat House!
Date: - Wednesday, September 13th, 2017 
Time: 11:00 AM - 1:00PM


Our bat house construction class is next week, and there are only three (3) spots available! Learn how to build a home for one of nature's most beneficial creatures in the garden!

Class is $35, and registration can be found on the Cane Creek Farm website.  

Mustard Greens Salad

Baby mustard greens are essential for this salad to work. The anchovies add flavor but you don't taste them.
  • 5 cups baby mustard greens, torn, stems removed
  • 2 cloves garlic, finely chopped
  • 1/8 tsp salt
  • 1/3 cup olive oil
  • 4 anchovy filets, finely chopped
  • ¼ tsp ground pepper
  • 3 cups of cubed crusty bread
  • ¼ lb of Gruyere cheese, grated
  • 4 tsp fresh squeezed lemon juice
  1. Preheat oven to 375 degrees.
  2. Mash the garlic with a pinch of salt. Whisk in the oil, anchovies, 1/8 tsp salt and pepper. Spread the bread cubes on a pan and drizzle with 1 tbs of the oil mixture and toss. Scatter half the cheese over the bread. Bake about 20 minutes till cubes are golden and crisp.
  3. Prepare the mustard greens by removing the center rib and slicing up the leaves into thin strips. Put in a large bowl.
  4. Whisk the lemon juice into the remaining oil mixture and pour over the greens. Toss then add the croutons and cheese and toss again.
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Cane Creek Farm
5110 Jekyll Rd.
Cumming, GA 30040

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