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.


Friday, December 1, 2017

RFAM Market Updates

Saturdays 8am - Noon. 38 Hill St. Roswell, GA
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The big news is our Winter Market on Saturday, December 9th. Meet us at Roswell City Hall from 9:30am-1pm for treats, produce, and loads of gift ideas. Rain or shine or snow!

Below please find an ingenious recipe for Mashed Potato Latkes, and an interview with Brianna Walters, a high school volunteer who you may have met this past season. We truly enjoyed her company and appreciated her generous donation of time and effort.

Look for the official list of vendors in our next newsletter. We're looking forward to seeing you 12/9, so spread the word!


Mashed Potato Latkes with Shallots

By Joan Nathan, also the author of the fabulous "Traditional Crispy Latkes" recipe.
From "On Hanukkah, the Latke Road Less Traveled" via The New York Times


3 large baking potatoes (2 to 2 1/2 pounds)
1 cup minced shallots
½ cup coconut or vegetable oil
¼ cup freshly chopped dill
¼ cup freshly chopped parsley

1 large egg
1 teaspoon salt, or to taste
Ground black pepper to taste
1 cup panko bread crumbs, more as needed

  1. Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
  2. Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
  3. Taking about 1/2 cup of filling at a time, form 10 patties about 1/4-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
  4. Heat a nonstick frying pan and add a thin film of oil, about 1/8-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.

Volunteer Highlight: Meet Brianna

Over the last couple of months, I volunteered at the Roswell Farmers and Artisans Market. I picked the Roswell Farmers Market to volunteer at because I wanted a new experience. I went on a volunteering website, emailed Stephanie and began my service the next week.

The Roswell Farmers Market is unique because of the crops: the vendors' food is grown healthy, correctly, and naturally. One thing I can assure is that the crops are fresh and sold quickly. We also always have a fun activity going on. From face painting, to the cutest dog contest, even to the guessing the number of beans in the bowl, there is something fun going on.

My favorite memory from the market is Pie Day. Contestants made the pies, local chefs judged, and then pies were offered to our market customers; the community was involved at every step.

The Roswell Farmers and Artisans Market has a mixture of vendors, including hot and cold foods, handmade pasta, fresh crops, a knife sharping center, coffee from Africa, live music, pottery, jewelry, and so much more. This experience made an impact on me; because of it, I now eat healthier. I thank the staff for allowing me to volunteer my time at the Farmers Market. The people were great, the atmosphere was amazing, and overall an unforgettable experience.

Thank you,
Brianna Walters
Copyright © 2017 Roswell FAM, All rights reserved.
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Roswell FAM
890 Atlanta Street
Roswell, Ga 30075

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