Harvesting from Italy to Georgia
“The name follows our philosophy that farming is connected to nature. The moon’s cycles have different effects on the land and harvesting,” Caffettani said. “It connects our passion with Italian food and we share that culture with our customers.”
After getting married, they pooled the money from their wedding gifts to start the farm. Lauren and Lucas have faced many situations most couples wouldn’t deal with if they worked in separate jobs. The two both have strong beliefs, but their skills compensate each other.
“I feel grateful because it is rare to spend so much time with your partner,” Caffettani said. “Since farming is part of your living, we are working 24 hours together, but we’re constantly growing to learn more about one another.”
The couple still has a lot to learn, not just with their relationship, but with managing the farm as well. Last year, they planted 300 beds of Napa cabbage and within a month the entire crop was destroyed by flea beetles. The farm had expected eight-pound cabbage heads, but instead could not sell a single one.
However, Le Trune Lune has been successful in bringing new foods to the customers at the farmers market. Radicchio is a popular green in Italy but not as well known in the states. The process of harvesting the crop is much different in Italy than America. After radicchio is harvested, it is put in a dark room and the farmer runs a cold water bath through its root system for one week straight. This process causes the leaves to curl and makes the greens taste sweeter.
“I liked the challenge of seeing how crops were traditionally produced and seeing how Lucas and I could recreate it here in America,” Cox said. “While we can’t produce our radicchio in that exact method, we can share recipes because everyone loves the idea of eating amazing food.” She suggests serving radicchio in a risotto with Parmigiano-Reggiano.
Now in their second summer harvesting, they provide their 50 CSA members and farmers markets with an abundance of Italian-inspired vegetables such as radicchio, broccoli rabe, eggplant and heirloom tomato varieties such as Dr. Wyche’s, Cherokee Purple and Orange Icicle. Local Atlanta chefs from restaurants such as No. 246 and Cakes & Ale enjoy the unique offerings to color their summer menus.
Le Trune Lune sells at Decatur Farmers Market on Saturday morning and the Grant Park Farmers Market on Sunday morning in Atlanta, Georgia. Their CSA is available to join for Spring/Summer or Summer/Fall.