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 17, 2017
🍂 Pumpkins! This is Cane Creek Farm's Autumn CSA Share! Check Out Week 11! 🍂
Yes, pumpkins and delicious produce!
Fresh, Sustainable Produce - Grown Locally October 17th, 2017
Eggplant Potatoes Broccolini Green Beans Heirloom Pumpkin Lacy Red Mustard Poblano and Sweet peppers Malabar spinach
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
The Great Nutrient Collapse
Did you know that the fruits and vegetables that are grown in our world today have fewer nutrients, but the same number of calories as vegetables grown 50 years ago? A USDA study showed this trend in a study published in 2004.
Another scientific fact is that the levels of carbon dioxide in our atmosphere have increased over the last 50 years. Carbon dioxide is the building block for the carbohydrates that plants make through the process of photosynthesis.
Of course, you have read about the rising rates of obesity and the related health problems that are occurring across the globe.
Recently, a scientist has proposed a connection between these facts that seems counter-intuitive, but has some precedent in other systems.
Another study showed that some fresh foods lose up to 90% of their nutrient value in the first 3 days after they have been harvested.
All of this underscores the importance of eating fresh fruits and vegetables that are grown in healthy soil. A farmer can not do anything about the air in which their crops grow, but healthy soil, growing those superfood crops that are picked fresh and delivered to customers promptly will give the most nutrients per calorie possible. Eating fruits and vegetables produced locally in organic systems makes sense! Spread the word and support CSA and farmer's markets in our local area.
The share today has an heirloom pumpkin grown from seed saved and passed along in Dawsonville to the Weaver's of Bradley's Pumpkin Patch. Karen Weaver gave me the seed a few years ago and I have been successfully growing them until this year. We got a few pumpkins, mostly from those growing out of the compost pile, but the four 100-foot beds I planted only produced about 10 pumpkins. I went to Karen and bought pumpkins from her of the original seed, and those are in your share.
Eva, one of our Farmers in Training, harvested this Red Mustard and it is tasty though riddled with holes from a little black beetle. I washed it thoroughly, and once you cut it up and cook it, the holes do not matter. Usually, I don't put things in the share that are this holey, but I did not want you to miss out.
The winter season will include the following crops: beets, carrots, sweet potatoes, rutabaga, daikon, French Breakfast and watermelon radishes, kale, collards, Hakurei turnips, Spicy salad mix, Buttercrunch lettuce, lettuce mix, broccoli, Scarlet Queen turnips, and brussel sprouts.
If these crops appeal to you, sign up today for the winter share!
I made this last year with some of these heirloom pumpkins and it is really delicious!
2 pounds baking pumpkin, split, seeds removed, and cut into 5-inch pieces
1 1/3 cups sugar
2 tablespoons orange juice
1 tablespoon lemon juice
pinch of salt
1/2 vanilla bean, split lengthwise
1. Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes. During the steaming, add more water to the pot if necessary. 2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer. You should have about 2 cups of puree. 3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt. Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean. 4. Cook over medium heat, stirring frequently, until the sugar dissolves. Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning. Because the puree is thick, it'll tend to splatter. You may wish to wear an oven mitt while stirring. 5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done. It will take about ten minutes. Scrape the mixture into a clean jar. The jam is best served at room temperature. It can be refrigerated for at least one month.
Hey everybody! One of our Incubator Farmers, Tyler Schnepper wanted to introduce himself and tell his story. please take time to read what he has to say about his experiences and what he hopes to accomplish as a sustainable grower!
"I am an incubator farmer to further my education and experience in providing nutritious produce for my community. My desire to garden was born six years ago when I became certified as a personal trainer and began educating myself of the importance of vegetables and plants in our diet.
I started out gardening with techniques to maximize production in small spaces while building the value of the soil and production. I would later to go on to work for successful professional market gardeners (such as Ken Dawson of Maple Springs Gardens in Cedar Grove, NC) to fully comprehend what this work and lifeentails. I am passionate about fresh produce for optimal nutrition, the local food movement, and living life as close to the land as possible; it is my focus to combine these into a career and lifestyle.
My dream is to eventually own my own land and "farmstead," living a homestead life but providing fresh foods to my local community as well. I am excited to have the opportunity to work with Cane Creek Farm in furthering my vision,knowledge and success. All are welcome to reach out to me, Thanks!"