Moore Farms
Orders This Week  

Lovely, lovely goodies as happily everything went pretty much as expected this week, yay!  There are a lot of variables with our group of growers and Will works hard to organize everyone each week (as well as forecasting for coming weeks) so that we can make as accurate a prediction

Box Graffiti 01.2012
Box Graffiti: We encourage our Members to decorate the boxes when you return them with your own creative messages! This was a great one we got back last week, (apologies that I neglected to write down the Member's name for photo credit!). We get about 40% of our boxes back from Members so we can send them back out with more good food, reducing costs and waste!
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as possible in our "Online Market is Open!" emails. His spreadsheet each week details how much of what is coming from who and I don't envy him this job! It's just always nice when it all works out as planned. He plans so well that often we only have a few things leftover for our own kitchen!    

 

The Arugula for this week's orders was a little on the small side and this tasty salad green, when field-grown instead of hydroponically grown, has more fiber and texture to it. We love it for sandwiches instead of lettuce, chopped up for salads or even added to a stir-fry at the last minute. We love to hear from you about how you prepare our good food, let us know if you have a great recipe to share so we can post it for all of our Members. ; )  

 

Ordering Reminders

Just a couple of reminders for our Members: we have had some folks requesting to make substitutions for Farmer's Pick Orders. Please remember that we really can't do this! We pack and deliver 200-250 orders each week and we just don't have the capacity to make changes to the Farmer's Pick boxes. If there is something you really don't want listed in the Farmer's Pick prediction please consider trying our Custom Choice Order. For a $5 packing fee we pretty much guarantee you are going to get what you order (Custom Choice always get priority if we are short on something) and Members can pick and choose only the items you want! We do always make substitutions for allergy alerts, please be sure we know if you have a food allergy so we can note your account. Thanks for your understanding on this!

Order Confirmation Emails: remember, after your order is complete and processed in the system the Order Confirmation email is sent so you can be sure everything is correct (Pickup Location, item quantities, etc.). If we need to make a change to your order please call or email ASAP (if it's Monday or Tuesday definitely call us so we get the message). You can always check the status of your order by logging in to your account, too!       

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Farmer's Pick details for this week's deliveries:  

$20 Farmer's Pick Orders  
Arugula (AL) small bunch

Greens - Collards or Tatsoi (AL) 1 bunch 
Sweet Potatoes (NC) 1.5 pounds 
Cracked Pecans (AL) 1/2 pound 
Florida Oranges -4 
Celery (FL) 1 bunch
Italian Parsley (AL) 1 bunch

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$30 Farmer's Pick Orders 
Arugula (AL) small bunch
Greens - Collards or Tatsoi (AL) 1 bunch 
Sweet Potatoes (NC) 1.5 pounds 
Cracked Pecans (AL) 1/2 pound 
Florida Citrus: (4) Oranges & (1) Grapefruit
Green Onions (AL) 1 bunch 
White Turnips w/ tops (AL) 1 bunch 
Celery (FL) 1 bunch 
Italian Parsley (AL) 1 bunch




Our $20 Farmer's Pick order this week   

 

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Upcoming Events

Check out our Upcoming Farm Events and Atlanta Cooking Classes!

 

Moore Farms Cooking Class

Saturday February 4th 2012 

11am - 3pm Eastern time

$30 per person  

(includes Lunch) 

Join us in the Farmhouse Kitchen as we show you how to create an elegant dinner crafted with local ingredients for the one you love. This is geared toward adults, especially guys or gals who want to expand their kitchen skills**. We'll help you plan a beautiful evening for Valentine's Day or any day that will surprise and impress your special someone! Click here to Register.

February Farm Dinner
Saturday February 11th 2012 
3pm - 6pm Eastern time 
$45 per person
One of our most popular annual events, enjoy a beautiful drive out to the Farm (90 miles from Atlanta or Birmingham) for a Valentines Dinner you will both remember. This evening is for adults and features 6 courses of delectable gourmet dishes made with our local farm ingredients**. Click here to Register.  
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**All diets can be accommodated just let us know when you register if you need to avoid certain ingredients.  

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Cooks Warehouse Logo 

2012 Local Food Cooking Classes 

with Will and Laurie  

 

February 18th - Midtown

Wonderful Winter Greens

Winter Greens are a fast and delicious way of providing your family with much needed nutrients during the darkest time of the year. Since Winter Greens develop their best flavor after the first frost, this is the perfect time to let Will and Laurie Moore of Moore Farms show you how to bring out the best in this wintertime staple. We'll prepare Stuffed Collard Greens (both with meat and vegetarian), Kale Salad, Mixed Greens Casserole and Cheesy Mac and Greens. Everything will be coming up green once you add these great recipes to your winter arsenal.    

 

March 10th - Decatur

Elegant Vegetarian  

Dinner Party 

Laurie and Will Moore will display their gift for creating deceptive delicious dishes, even for die-hard carnivores. Watch and learn as they show you how to prepare this elegant menu, sans meat: Savory Spinach and Goat Cheese Bites, Spring Greens with Dill Vinaigrette, Roasted Root Soup, Homemade Pasta Primavera and Apple Tart with Frozen Yogurt. This is one of the most requested class topics, so don't be left on the waiting list!

   

Visit The Cook's Warehouse site for details and to register!  


What to Do With Tatsoi! 

In case the Tatsoi in this week's order is new to you we thought we would give a couple of hints on how to enjoy it! We were happy to have bunch for two leftover and we prepared ours for supper last night: wash, trim and chop Tatsoi into 1"-2" chunks (discard or compost the roots but all of the rest is delicious). Saute/stir fry in 1 teaspoon vegetable or peanut oil with garlic, ginger and soy sauce. Serve as a side dish or we fried some tofu and gobbled it up with rice!

Tatsoi can also be used fresh for salads: try washing, chopping and tossing with an Asian-inspired salad dressing (a little sesame oil and soy sauce added to a basic vinaigrette). Sprinkle with sesame seeds just before serving. 

Sweet Potato Skins

Sweet Potato Skins 

OK, these are just yummy! We love them as a side dish, appetizer or just a snack. Even though the Detroit Lions game didn't work out for Will the Sweet Potato Skins did!

1. Wash Sweet Potatoes well, give them a good scrub. Slice into long quarter wedges.

 

2. Place cut side up on a lined baking sheet and bake at 350 degrees for 30 minutes. Remove from oven and allow to cool. They will look dry, it's OK.

 

3. Wash, chop and saute toppings in a small amount of olive oil: we used cooked Bacon, Green Onions and Green Pepper (some we froze from the Summer!). Season with salt and pepper. Chopped Spinach is great and we have had reports that Celery is a tasty topping for these!

 

4. Slice off 1/2 of the cooked Sweet Potato flesh from the cooled skins and reserve for another dish (soup, sweet potato pancakes, etc.). You still want enough Sweet Potato left with the skin to make it worthwhile but only about 1/4 to 1/3 inch thick.

 

5. Spread a layer of the sauteed veggies/meats onto skins and sprinkle with grated cheese (we like the Peppered Gouda from Yellow Mon Cheese Company for them). Bake at 400 degrees for 10 minutes or until browned.  

 

6. Serve with Atlanta Fresh Greek Yogurt or the new Capra Gia Goat Milk Sour Cream, yum!

We are very proud to bring our farmer's foods to your family and we  always want to know what you think about what we do. Send us your recipes, pictures and stories and thank you for your support!

Laurie and Will with Sweet Pea 2011

 photo by Anthony-Masterson Photography

Will and Laurie Moore

Moore Farms 

www.moorefarmsandfriends.com 
Farm: 256-449-9417

Cell: 256-282-7889

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