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, October 10, 2017
Cane Creek farm sweet potatoes are in!
Fresh, Sustainable Produce - Grown Locally October 10th, 2017
Sweet Potatoes Salad Turnips Kale Lettuce/Arugula Mix or Romaine head Garlic Kohlrabi Flat Beans Hot Peppers
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
Food is Medicine
What you eat, will to some extent, determine how you feel. Do you want to feel healthy, alive and energetic? Then the prescription for you is to eat an abundance of foods that will provide what your body needs. These foods should be fresh and grown in good soil without chemical pesticides or fertilizers.
Some foods have more of the nutrients than others. A nutrient-rich food considered to be especially beneficial for health and well-being is called a superfood. These superfoods tend to be nutrient dense, meaning they have a lot of nutrients per calories. Eating a variety of fresh, organic vegetables and fruits is a start toward a healthier future.
Each week the Cane Creek Farm CSA share will include anywhere from 2-5 superfoods. This week, more than half of the foods in your share are considered superfoods. Garlic, sweet potatoes , kale , kohlrabi and Romaine lettuce are the super foods in the share this week.
Tomorrow is our Lunch 'n' Learn! We're going to be starting logs to grow your very own Shiitake mushrooms, and would love if you'd join us and learn more!
We'll be inoculating the logs with shitake mushroom spawn so that everyone can take home an inoculated log. In about 9-18 months, your log should start producing mushrooms, 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!
Sweet Potato Biscuits
Jerry Peterman (OGC winter '13) brought some amazing sweet potato biscuits with maple cream to the potluck on the last day of the class. She was gracious enough to share her recipe. They are delicious and freeze well.
4-5 medium sweet potatoes
2 T cider vinegar
3 1/4 cup cake flour
3/4 cup packed brown sugar
5 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1/2 cup butter, cut into 1/2" pieces
4 T shortening, cut into 1/2" pieces
2 T melted butter
Prick sweet potatoes and microwave until very soft, about 15 minutes, turning every 5 minutes.
Remove and slice open to release steam and allow to cool. Scoop out flesh and measure out 2 cups. Save leftovers for other uses. Stir in vinegar and cool in the refrigerator for 15 minutes.
Pulse remaining ingredients in a food processor until the dough resembles cornmeal. Butter and shortening could also be cut into flour mixture with a pastry cutter. Transfer dough to the bowl with the potatoes and fold together.
Knead dough about 10 times then pat into a circle about 1 inch thick and cut biscuits. Place on a pan and brush with butter.
Bake in a preheated 425-degree oven for 18-22 minutes.
African Sweet Potato Stew
2 Tb olive oil 1 onion, diced 4 cloves of garlic, minced 1 inch piece of ginger, minced 1 tsp of cumin seed ½ tsp of crushed red pepper flakes 3 cups water 2 large sweet potatoes, peeled and diced 4-6 cups chopped kale 1 ½ cups cooked chickpeas 1 ½ cups diced tomatoes with juice 1 cup roasted peanuts 3 Tb peanut butter Salt and pepper to taste Hot cooked rice , for serving
Heat the oil over medium high heat and add onion, garlic, ginger, cumin, and red pepper flakes. Cook for about 3 minutes. Add water, sweet potatoes, kale, chick peas, tomatoes and peanuts. Bring to a boil and simmer till sweet potatoes are tender, about 20 minutes. Stir in peanut butter and season with salt and pepper. Serve over rice and pass hot sauce at table.
Adapted from Recipes from the Root Cellar by Andrea Chesman
Next week we will start a series on the Farmers In Training here at Cane Creek Farm.