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.
1 tablespoon ground cumin 1 pinch black pepper 4 cups vegetable broth 4 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 (14.5 ounce) can crushed tomatoes 1 reel Heritage Farm Kielbasa browned
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Chop and add cooked kielbasa as desired.
"Beet greens and spring veggies make a hearty soup in this traditional Polish recipe." Ingredients 1 1/4 pounds beets with greens attached 6 cups low-sodium chicken broth 2 leeks, white and light green parts only, chopped and washed 1/2 pound celery root, peeled and cut into 1/2-inch cubes 1 cup 1/2-inch cubed carrots 1/4 pound parsnips, peeled and cut into 1/2-inch cubes 3 cups 1/2-inch cubed boiling potatoes
1 tablespoon white sugar 1 tablespoon lemon juice 1 1/2 teaspoons salt 1/3 cup sour cream 1/4 cup all-purpose flour 2 tablespoons chopped fresh dill, or to taste 6 hard-boiled eggs, quartered lengthwise
PREPARATION Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes. Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup. Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.
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Announcements and misc information
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We preach all the time about size matters and the following article gives you yet another GREAT example of why to choose small and local….200,000,000 eggs under one roof sold under countless fake farms!!!! Check it out here Salmonella Outbreak
Please support your local, small scale, non-soy/non-gmo, pasture raised, beyond organic and customer driven family farmers!! Every day the struggle to survive as a small independent family farm gets harder and harder for less and less return. Amazon, Whole Foods, WalMart, Trader Joe's, Publix, Kroger, Fresh Market and on and on pull out all the stops (and most of the truth) to continue to pull market share away from small family farmers!! There marketing budgets are HUGE and they are relentless!! Most of the time they make you feel like you're supporting farms like us but it JUST AIN'T SO!!!! More often than not it is a made up farm and story just to market you a product that has no real "farm" behind it.It's the same old factory farmed food with a different picture and/or story to make you feel good. We need you now more than ever. BUYLOCAL. BUYFROMSMALLFARMS. LIVELARGE!
Spring CSA and Farm shares start April 28, 2018
April meat CSA delivers Wednesday 04/25 and Saturday 04/28
Peachtree Road Farmers Market-Saturdays 8:30 to 12:00
Sandy Springs Farmers Market- Saturdays 9:00 to 12:00
Brookhaven Farmers Market- Saturdays 9:00 to 12:00
Roswell Farmers Market- Saturdays 8:30 to 12:00
Dunwoody Farmers Market-Starts May 5th 9:00 to 1:30