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.
Ingredients 5 pounds heritage farm ribs 1/4 cup salt 1/4 cup white sugar 2 tablespoons packed brown sugar 2 tablespoons ground black pepper 2 tablespoons ground white pepper 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon ground paprika 1 tablespoon ground cumin 10 pounds baby back pork ribs 1 cup apple juice 1/4 cup packed brown sugar 1/4 cup barbeque sauce
Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking. Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Beef Liver and Onions
3 tablespoons butter 1 onion, diced 2 teaspoons white sugar 1 pound heritage farm beef liver 1/4 cup all-purpose flour 1 tablespoon butter salt and pepper to taste
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes. Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices. Heat remaining butter in a medium skillet over medium heat Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Online Store is open for next week's orders!! Check it all out here>>> The Store
Treat Mom to a delicious home cooked meal this week with some great tasting and healthy Heritage Farm Meats….!! We have a fresh run of our duck, rabbit, chicken and pork products this week so get them now while they last. These are limited harvests and won't hang around long!! This weeks CSA veggies are: leeks, radishes, buttercrunch lettuce,sprouts and turnips.
Announcements and misc information
Check out our delivery routes and pick up times here Drop Sites
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 Veggie CSA are now delivering every week!! Keep your fingers crossed for a good season.
May meat CSA delivers Wednesday 05/30 and Saturday 06/02
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