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SEE WHAT WE ARE COOKING TODAY
Tuesday, November 28, 2017
Cane Creek Corner - Week 5 CSA
Fresh, Sustainable Produce - Grown Locally November 28th, 2017
Head Lettuce Sweet Potatoes Swiss Chard Mixed Peppers Arugula Spicy Salad Blend Turnips (from Eva's garden) Kale Garlic Kale Powder
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
As we move to a new plan of operation for the CSA next year, with some of the crops in the shares coming from the Farmers In Training (FIT) on the farm, we are going to need to increase the size of the CSA to cover the additional expenses. We would like to increase the number of farm pick-ups, because we feel that the experience of coming to the farm, getting outside in nature to pick up the produce, harvesting herbs, flowers, and some select vegetables is valuable and one that is a real benefit and blessing to those who take the time to enjoy these activities. Bringing the children to the farm can also make CSA pick up day an educational and fun experience for the family. The playground and the activity table at the store has been a hit with the small children and increased the time families spend on the farm. We will be bringing the chickens back next year to, entertain children of all ages. Our community needs more people tuned in to the land and the cycles of nature. To increase our base of supporters, we plan to have the shares available for pick up at additional times throughout the week.
Another issue has been that the amount of produce in the shares is often more than a couple or small family can use in a week. We will be offering a half share next year, with the pick up every other week. The amount in the share will be the same, but just picked up less frequently so the produce is spread out over two weeks instead of one. We hope this will address the issue of more produce than a family can consume. We will continue our exchange table and try to expand it so there is more choice. Switching out an item for another preferred item is another real benefit of picking up at the farm.
Community is built with our members who pick up at the farm as we visit, share recipes and successes and failure with our shares. This is where the "community" in Community Supported Agriculture is really built. Though drop sites are much more convenient for some people, seeing the farm and farm workers really grounds you in the love and hard work that is done to grow your food.
We picked all the peppers out of the hoop house before we took out the plants, so we have peppers in all stages of maturity. All of these peppers are sweet peppers of one type or another. If we give out a hot pepper, we will label it.
Eva is providing purple top turnips from her garden this week. These fall goodies are delicious in soups, stews, with greens and simmered in milk.
Swiss chard can be used like spinach and is delicious with eggs, like in a quiche. You may want to store the sweet potatoes in your share this week, if you are overloaded on sweet potatoes. We had a bumper crop this year, but you can save them till later, when you may enjoy them more.
Earlier this season when we had an abundance of kale. Eva dehydrated the leaves and we ground it into a powder. The powder can be used in smoothies, shakes, in soups, stews or salads to add nutrient value and a beautiful color. We are providing a sample so you can see what you could do.
Braised Radishes and Turnips If the radishes and/or turnips are a little too strong for your tastes, braising them this way sweetens them up a bit.
1/3 sm onion
1 bunch radishes &/or turnips
¼ sm apple, peeled (optional)
Splash white wine
Splash apple juice
Finely chop the onion and sauté in small frying pan.
Slice radishes/turnips and apple lengthwise into thin slices.
Add veggies to the pan, reserving the apple.
Splash on some white wine (or substitute more apple juice). Let simmer briefly.
Add splashes of apple juice and water. Total liquid should just cover the vegetables. More apple juice for more sweetness.
Salt to taste.
Let simmer until radishes/turnips are tender. Add the apples to heat through and just soften a touch.
You can also finely chop the radish tops or other braising greens and add midway through cooking (after radishes but before apples).
Excellent herb additions include pineapple sage, thyme, and summer savory.