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 31, 2017
🎃🍂 Happy Halloween, and Welcome to Week 1 Winter Shares @ Cane Creek Farm! 🍂🎃
We've got some great produce for you this week!
Fresh, Sustainable Produce - Grown Locally October 31st, 2017
Fennel Beets Rutabaga French Breakfast Radishes Eggplant Red Leaf Lettuce Sweet Peppers Scuppernongs
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
It was such an affirmation last week to talk to members about their experience with the Cane Creek Farm CSA. Of course, there are areas we need to work on, but the appreciation for the variety of good, fresh, clean produce was loud and clear. One of the findings was that some of the things they valued were things we can't offer at the drop sites, like the pick your own cherry tomatoes, herbs and flowers and the exchange table.
Figuring out how to give shareholders what they want in a way that allows the farm to be economically sustainable is a continuing challenge. It seems that having more people pick up their shares at the farm would give us the best chance to please the most people, but traffic and distance are an obstacle to those who live more than 10 miles away. Having a pick up time Friday afternoon and Saturday morning are options we are considering. We will continue to think on these things, and if you have some insights to share, please email me at firstname.lastname@example.org
The frost Sunday night took out the flowers, eggplant, beans and outside peppers. All the cool weather vegetables will be better for the frost as they sweeten with the cooler temperatures. You will notice different items in your share this week and some may be new to you. Rutabaga (Swede) is in the turnip family, and sorta like turnips, except bigger, yellower and sweeter. The recipe below with rutabaga, riced cauliflower and potatoes makes a delicious dish the whole family will love, as it is so mush tastier than mashed potatoes.
We left the greens on the rutabaga, as they looked too nutritious to compost. In doing some internet research, I found different opinions on their tastiness, with a general agreement they were more bitter than other greens. I liked the sound of this post " With bitter greens, I fry a little sausage and an onion, add 8 cup chicken broth and a pound of greens, a tablespoon of vinegar, 3 sweet potatoes and some pepper and cook 4 hours. Yummy." Sounds pretty good to me, so I will try it.
Organic Growing Class
Last year I decided not to offer the OGC again. The number of people willing to make a 3-month commitment was not sustainable. It was a hard decision because it has been the delight of my late winters. This year I have been getting enough requests and inquiries that I am going to try it again, with the caveat that we have to have a minimum number of people to go forward with the class. So, if you have been thinking about taking the class during the last 11 years it has been offered, this is the year to do it!
It will be held every other Saturday starting in late February till mid-May.
Cube the rutabaga and potatoes. Put the cubed rutabaga in boiling water and let it cook for 3 or 4 minutes until slightly soft. Then add the potatoes and cook until they are both soft and a good consistency for mashing.
Chop the cauliflower head into small pieces similar to rice. Steam the cauliflower.
When everything is soft, mix it together and mash it. I use an immersion blender, but whatever method you use to mash potatoes works for this. If you haven't cooked the rutabaga long enough it will have some chunks.
Add milk, butter, and salt to taste until the mash is the consistency you like.
Recipe by my sister, Carol White who just moved to the farm from Juneau, Alaska.