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, November 7, 2017

🍠Check Out Week 2's Winter CSA Produce @ Cane Creek Farm!🍠

Fresh, Sustainable Produce - Grown Locally
November 7th, 2017
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Carrots
Buttercrunch Lettuce
Broccoli and Broccolini
Watermelon and French Breakfast Radishes
Shiitake Mushrooms
Garlic
Sweet Potatoes
Arugula
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. 
Thank you!

Farmer's Foreword

Fall Leaves


Every year at the farm there is a magic morning when we wake up and are  surrounded by reds and golds instead of green. There is just a different feel to the air when the trees change color and it seems to happen overnight.  I love to walk around the farm and find the red sourwood, sumac, and dogwood, the gold hickory, the yellow and orange maples, the yellow muscadine leaves, and many others.  The colors change with sunshine and clouds, with one of my favorite times being when the sun causes a distant tree to stand out, shining bright. These days are beautiful gifts to notice, celebrate and remember, to lighten the darker days. 

- Lynn
 

Veggie News

Watermelon radish may be new to some of you and it is a real treat of the fall season.  When you slice it you will see the vibrant pink color in the interior.  The taste is fairly mild, but the color  pops.  Use it where you want some color, in a salad, on a veggie tray, or as a garnish.
 
The Buttercrunch lettuce is aptly named, as it has a buttery texture.  This lettuce should be one of the first things you use from your share, since it does not last as long as a sweet potato or a carrot.
 


The broccoli is starting to come in, overlapping with the broccolini.  We will be giving you some of both this week.

When you notice mushrooms coming up in your lawn or in the woods, you need to check your mushroom logs. Our logs have been producing well this fall and we just inoculated over a hundred new logs, so that we will have shiitakes for the CSA a year from now. the risotto recipe below is one of my favorite ways to use the mushrooms.
 

Bees at Cane Creek 

Two beginning beekeepers have placed their hives on the powerline at the back of the farm.  It is a good place that gets a lot of sun and there is clear area around them.  They have had ups and downs with the bees, but have produced some fabulous honey. The bees help pollinate the crops of the farm and take the pollen and nectar back to the hives to make the honey. We are very grateful for their contribution to the farm.
 
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.
 
Contact Lynn at lynn@canecreekfarm.net if you are interested in more information.
 
Shiitake Mushroom Risotto
  • 1 cup uncooked Arborio rice
  • 2 tablespoon oil
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 cup chopped shiitake mushrooms
  • 2 ½  cups chicken or vegetable broth
  • ½ cup of white wine
  • Salt and pepper
  1. Saute onion in oil and butter for 2 minutes, add mushrooms, sauté 2 minutes, add rice and stir for 2 minutes. 
  2. Stir in 1 cup of hot broth and cook and stir till liquid is absorbed.  Add another cup of hot broth and cook till absorbed, then the last cup of broth and the wine.
  3. Cook till all liquid is absorbed. 
  4. Season with salt and pepper as desired.
     
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Cane Creek Farm
5110 Jekyll Rd.
Cumming, GA 30040

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