Moore Farms
Orders This Week and Farmer Forecast for Next Week!

It's so nice when we have a smooth week for picking/packing/delivering! The Mixed Herbs this week is a small sampler of Lemon Basil, Rosemary and Garlic Chives. A great way to use these is to wash, remove the leaves and combine all three well in a blender or food processor with Yogurt, Butter or Goat Cheese. Terrific for a veggie dip, salad dressing or to butter a thick slice of bread! We did have two changes this week: Living Springs Farm forgot to let us know that their Yardlong Beans were prematurely done for the year but fortunately our late planting of Green Beans was just ready to pick so folks who ordered Beans still got Beans! Also we were able to get some beautiful field Romaine Lettuce instead of the Hydroponic Butterhead so that's what went into the boxes. We have been rocking and rolling here at Moore Farms with lots of activity preparing beds and Fall seedlings are up. We'll have pictures in the next Newsletter to show ya'll what's been going on.   

 

Moore Farms Work Day: Saturday October 27th 2012   

We have another date on the calendar now for folks who want to come out and have a fun day working with us on the farm! You can arrive on Friday afternoon/evening or Saturday morning and we'll work from 9am (Eastern time) to 5pm with a fabulous farm lunch. We have jobs for all levels of ability so no worries there, we have a good time and get some big jobs done working together on our beautiful farm. We do need to know how many to expect so please be sure to RSVP if you're planning to come out (don't just show up!), if you're going to camp Friday/Saturday night and if you have any food allergies or preferences.

RSVP by phone 256-449-9417 or email farm@moorefarmsandfriends.com

 

We have just added a bunch of Upcoming Events  

to our website, check it out! 

 

Fall Investment Membership Incentive It's that time of year again, each season we offer an extra reason to become an Online Market Investment Member. Depending on your level of Investment ($500-$5,000) you will enjoy a healthy and delicious return (3% - 7%), a Thank You Goodie Bag and Investment Members get two-for-one price for on-farm events. By essentially pre-paying for your orders (our average Member spends $1250 per year on our Online Market) you won't have to enter your credit card every time (yay!) and your support helps us to get some big jobs done. Plans for this Fall include the last phase of expansion on our Packing Shed, adding a bathroom to the intern Corncrib Cabin and the start of our Barn Conversion to make a big new event space. Other Members have noted that they can get miles/points on their credit card as another reason to invest. (If you would like to use PayPal or mail a check we can set that up for you, too.) For our Fall Incentive we'll give our new and renewing Investment Members a $50 Online Market Gift Certificate which you can use yourself or give as a gift or donate for a fundraising event. Cool, huh? Check out the details here and consider becoming an Investor today!

   

Our Farmer's Pick Orders for this week's deliveries:    
 
$20 Farmer's Pick                              $30 Farmer's Pick
Slicing Tomatoes (AL/GA/TN) 1.5 pounds   Everything from the $20 box plus:
Apples (GA) 4-5                                                         Double Order Slicing Tomatoes!  
Sweet Potatoes (NC) 2 pounds                            Potatoes (AL) 1.5 pounds   
Lettuce (GA) 1 head                                                 Sicilian Eggplant (AL/GA) 1-2  
Sweet Peppers (AL/GA/TN) 3-4  
Mixed Herb Sampler (AL) 
 
Weekly Recipe
Sweet Potato Skins 

This is still one of my favorite recipes for a football game snack or movie night: it's about as close to "junk food" as we get here at the farm!

Sweet Potato Skins 

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

 

2. Place cut side up on a parchment or foil 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, onions and Sweet Peppers. Season with salt and pepper.  

 

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 (like the Yellow Moon Gouda but the picture is Cheddar). Bake at 400 degrees for 10 minutes or until browned. Serve with Atlanta Fresh Greek Yogurt instead of Sour Cream, or their new Classic Ranch Dressing, yum!
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Next Week's Harvest
OK, we're going to go with this new format now, sending the Farm Forecast for the following week in the Weekly Newsletter. This will cut down on one of the emails Members get from us but it also means we won't have the Newsletter out 'til Thursdays!  

Here is our Harvest Forecast for September 19th - 21st deliveries depending on your
Pickup Location. (Barring any unexpected events) we are planning our Farmer's Pick orders for next week to include: 

$20 Farmer's Pick 
Apples (GA) 4-5 
Slicing Tomatoes (AL/GA/TN) 1.5 pounds 
Sweet Potatoes (NC) 2 pounds 
Lettuce (GA) 1 head 
Sweet Peppers (AL/GA/TN) 3-4  
Green Beans (GA) 1 pound 

$30 Farmer's Pick 
Everything from the $20 box plus:
Double Order Slicing Tomatoes!
Cabbage (NC) 1 small head
Mixed Herbs (AL) herb pkg 
   
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Weekly Recipe Preview:  
Pasta Sauces
Fresh Tomato Basil
 &
Bacon Sweet Pepper
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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!

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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