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 3, 2017

Welcome to Week 9 Autumn CSA Shares @ Cane Creek Farm! 

Fresh, Sustainable Produce - Grown Locally
October 3rd, 2017
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We're on Local Harvest!
We're on Local Harvest!
Winter Shares Are Now Available For Purchase!
They Begin the 
First Week of November!
Sign Up For Winter CSA Shares HERE!
Pac Choi
Fennel
Potatoes
Eggplant
 Variety of Peppers
Sweet Potato Greens
Spicy Salad Mix
Scarlet Queen Turnips
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!

Farmer's Foreword



Sweet potato harvest is underway at the farm and it looks like this will be a good year for sweet potatoes.  To harvest, we cut the vines off and use a digging fork to lift the clump of potatoes that are growing below the stem. It is very gratifying to lift those big clumps out of the ground! The skin is fragile at this point so they have to be handled gently.  We take them to cure in the greenhouse for up to two weeks. This process results in the starches changing to sugars, cuts healing over and the skin toughening.  This results in a potato that can be stored for months.
 
This week the CSA gets the greens that we removed before digging the potatoes. Sweet potato leaves are not well known as a food in this country but they are a popular item in many other cultures. Think spinach when you ponder how to use them. 

We have provided a recipe and a link to more recipes to help you figure out ways you can enjoy them. 

-  Lynn

Lunch 'n' Learn
Wed.October 11 – Grow Shiitake Mushrooms, Inoculate a Log! 

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!
Sweet Potato Greens with Grilled Salmon
  • 1 large bunch of sweet potato greens
  • 1 teaspoon canola oil
  • ½ teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • lemon zest
  • 2 (4 oz) Salmon fillets
  • salt and pepper
  1. Remove sweet potato leaves from stems. Chop smaller stems, and discard the larger ones. Heat oil in a skillet over medium-high heat. Add leaves and stem pieces, sesame oil, and ginger. Saute until tender, about 5 minutes. Season with salt and pepper, and grate some fresh lemon zest on top.
  2. Season salmon with salt and pepper, and simply roast or grill. 

 

Roasted Fennel with Parmesan

  • 1 tablespoons olive oil
  • 1 fennel bulb, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/4 cup freshly shredded Parmesan
  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
  3. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
  4. Chop enough fennel fronds to equal 1 teaspoon, then sprinkle over the roasted fennel and serve.
1-2 servings
 
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Cane Creek Farm
5110 Jekyll Rd.
Cumming, GA 30040

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