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.
Head Lettuce Sweet potatoes Broccoli Green onions Radish Variety Pepper Medley Kohlrabi Dill Seed
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
Winter has finally arrived. We had a solid freeze Sunday night and the few tender plants that were still living succumbed. Many of the greens and hardier vegetables can stand the cold. Some like collards and kale will survive the winter and others like broccoli, cabbages, lettuce and other greens will live till the temperatures get consistently low.
We have been busy getting the farm ready for the winter and doing some landscaping projects that were long overdue. The cover crop we sowed in September is looking good, and the later sown crops are beginning to make themselves known as a green fuzz on the fields. New plastic has been installed on two of the hoop houses and the third one has been cleaned. These houses allow us to grow plants when it is too cold to grow outside, so they extend the growing season.
Last year we had crops all the way to Christmas, that we made available on a week by week basis. I do not foresee that happening this year because we do not have as much growing in the fields or hoop houses and more importantly because a new grandbaby is going to be born to my son and his wife in December. I plan to be spending time in Washington, D.C. getting to know my granddaughter.
Note about last week's article on "organic" hydroponics. It was voted last week to allow hydroponics to be certified organic with no additional labeling.
You will find a packet of dill seed in your share this week. Last week I visited the Sow True Seed store in Asheville, N.C. As I was checking out the cashier offered some free seed packets and gave me enough to share with my CSA. They used them as a reward for donations to their Kickstarter campaign. By the way, they raised enough money to meet their goal!
With Thanksgiving around the corner, if you observe the holiday we'd love to see new ways in which you prepare our produce for your table. Remember, if you have a great recipe you'd like to share, be sure to let us know at the farm!
I have used Moosewood Cookbooks for many years and found them almost always to have delicious recipes. This soup is based on the soup they call Potage Jacqueline.
Creamy Sweet Potato Soup
2 tsp oil
2 cups chopped onion
1 tsp salt
1 cup diced celery
4 cups peeled and chopped sweet potato
1-2 tsp grated fresh ginger
3 cups water
1 bay leaf
1 cup light cream or milk
ground black pepper
Warm the oil on medium heat and add the onion and salt. Cook slowly till translucent, about 10 minutes.
Add the celery and ginger and cook about 5 minutes.
Add the sweet potatoes, water and bay leaf. Cover, bring to a boil then reduce the heat to simmer 15-20 minutes till the potatoes are tender.
Remove and discard the bay leaf. Add the cream and puree in blender or with immersion blender.
Adjust seasonings with pepper and additional salt.
Reheat gently, do not boil.
There has been a lot of broccoli in the shares and I thought you might like this super easy broccoli salad my sister Carol made. You can add bacon, but we don't think it needs it.