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, December 5, 2017
❄⛄ This is it! View Week 6's Winter CSA Share @ Cane Creek Farm!⛄❄
Lettuce, Root Crops Galore, and Broccoli and Brussels! We're ending this year on a strong, delicious note!
Fresh, Sustainable Produce - Grown Locally December 5th, 2017
Rutabaga or Beets (Eva's garden and some of ours) Sweet Potato Head Lettuce Garlic Carrots Brussell Sprouts Peppers Broccolini Herb Blend Seasoning
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
This year has been one of experimenting with the farm and changing procedures as Chuck has become more active in the day to day operations and we have reduced the footprint of land we grow on. We bought a front in loader, which has helped tremendously with moving a mountain of wood chips to various places around the farm. Making the connections to get all the wood chips dumped here has been a new and very good thing for the farm. The start of the incubator project this spring has also been exciting as we work with these new farmers to develop their businesses and come up with a system for them to supply the CSA with some of the produce. It has been a good year and we thank all of you who have supported us in one way or another through the year.
Next year we are planning on making some changes, such as going to two seasons, summer and fall, each 16 weeks, starting the middle of April and ending around Thanksgiving. By popular demand, we are also going to offer half shares, of every other week pick up next year. A new website is building and should be ready for next spring. As things fall into place, I will keep you informed.
Personally, we are ending this season on a very happy note with the birth of our first granddaughter on Sunday, Dec. 3 to my son Jeff and his wife Ling. Sophia Chen Pugh is proof of the saying that good things come in small packages, as she came into this world at 5 lb., 13 oz., full term, and healthy. Mom and Dad also came through the birth process in good shape.
Our wishes for a safe, snug, cold winter(to kill all the insects) to you all!
During the season, Eva and I have been drying herbs as they needed to be cut back. We have made a combination that can be used as a seasoning for your meals. Let us know how you enjoy them!
This is the first year we have grown Brussel sprouts successfully. They are very big plants and take a really long time, as they were planted the same time as the broccoli and are just now ready. Fortunately, the ground hog did not seem to like them so they did not get their leaves nibbled as the cauliflower did.
I am glad the second bed of carrots got to maturity in time to make the last share! I have been experimenting with planting dates to be able to have more for you, as that is something that has been requested.
Braised Brussel Sprouts
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.