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 26, 2017
🍃🍆 Welcome to Week 8 Autumn CSA Shares @ Cane Creek Farm! 🍆🍃
Lots of delicious greens, peppers and eggplant this week!
Fresh, Sustainable Produce - Grown Locally September 26th, 2017
Jericho Romaine Lettuce Curly Mustard Greens Komatsuna (Spinach Mustard) Tatsoi or Pac Choi Jalapeno Peppers Eggplant Garlic Green Onions
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!
This weekend the weather is supposed to cool off and give us a breath of fall! I am really looking forward to the cooler temperatures and the greener vegetables. You will notice more greens in your share this week and that will continue as the weather cools and the warm weather crops finish up. Eggplant and peppers should hang around till frost, but most of the others have already died and been removed to make way for greens.
Even though the research shows that greens are one of the most nutritious things we can eat, many people have not developed a love for them. I have found that if I look hard enough, I can find a way to prepare most any vegetable so that I enjoy it. Take that approach with the greens you may have been avoiding. We have lots of ideas of recipes and our shareholders and friends give us new ones all the time.
For example, Eva, who works here at the farm told me how she dry roasted Malabar spinach into chips. She laid the whole leaf out on a cookie sheet and baked at 350 degrees until dried out. I tried it, and they really were good! I sprayed them with oil then sprinkled seasoning on them and ate them like chips. Kinda reminded me of kale chips, but better.
If you enjoy shiitake mushrooms and would like to grow some of your own – here is your chance. The storm brought down some trees that we have cut up into lengths suitable for mushroom cultivation. During the class we will be inoculating the logs with shitake mushroom spawn so that everyone can take home an inoculated log. The mushrooms should start production in 9-18 months, so you need patience! Instructions on placement and harvest will be given. This is an active class with everyone having a chance to participate in each step. Lunch included! Fri. September 29 - There will be an air-frying demonstration lead by Robin at The Mercantile Co.! Lots of vegetables (including some in our share) can be fried to a healthy, snackable crisp! For more information, check the Mercantile Co.'s website for more information.
Komatsuna and Chicken Stir-Fry
2Tablespoon sesame oil
2 teaspoon grated garlic
2 chicken breast, sliced into strips
2 teaspoon vinegar
2 teaspoon soy sauce
A pinch of toasted sesame seeds
Salt and pepper to taste
Large bunch of komatsuna
Wash the komatsuna and cut off the end of the stems. Starting from the stems, cut on a slight diagonal into 3-cm pieces. Set aside.
Heat oil on low-medium in a large frying pan. Add the grated garlic and simmer for a minute.
Add the chicken strips and cook till white on both sides but not done.
Add the vinegar and soy sauce.
When the chicken is just cooked through (not pink in the middle), add the sesame seeds, salt, pepper, and chopped komatsuna.
Turn the heat to low and cover the pan with a lid. Cook for about 2 minutes or until the komatsuna softens and wilts slightly. (Unlike spinach, komatsuna retains its shape fairly well).
Serve hot. Goes well with kabocha or butternut squash.