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
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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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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
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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)
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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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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!
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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
| 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! |
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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!
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Our Newsletters only go out to Active Members who have an account with Moore Farms and Friends. They contain important program information as well as recipes and coming events. If you choose to unsubscribe please be aware that your account will be inactivated and your Annual Membership will be cancelled.
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