|
Our Orders This Week
 | |
Our $20 Farmers Pick Order this week
|
OK so we're so excited about our newest producer: Turkey Hill Farm down near Tallahassee grows Ginger, Turmeric and Galangal roots!  They are far enough South that their climate allows for the long growing period (we are only 250 miles North of them but can't grow them here!). We debuted the Ginger in this week's Pork Belly Dinner Package and we'll have their items starting next week as add-ons for Farmer's Picks or Custom Choice orders. We spent Wednesday morning battening down everything on the farm that could blow away and getting all of the backup water containers filled to the brim. Hopefully the severe weather front coming through today won't live up to it's potential. The Ducks, Chickens and Goats don't seem to mind at all, just another day in paradise for them!
|
|
What To Do With Bounty
A big change for our Online Market this year as we redevelop our website is that we are going to focus more on cooking with our local farm ingredients. We are planning a page on the site that will reference recipes by ingredient (look up Eggplant and you will get links to all of our recipes with Eggplant!). We want to share more of how we cook our food from scratch here on the farm every day. A big part of our meal preparations involve a bit of planning ahead. We all have days when you can't wash, trim, chop, saute and cook those vegetables. Here are some Top Tips for how to cook with our farmer's food realistically when every days life includes being in 10 places at once!
1. Put Up Those Aromatics
When we have a lot of the vegetables that are used for seasoning so many different meals put some up for later! We have heard from Members who tell us that during the different seasons Celery, Bell Peppers, Onions or Garlic don't get used quickly enough. When you have a few minutes (we like to make Sunday one of our big cooking days) wash, trim, chop and saute the abundant vegetable of the moment and freeze in small quantities. We like to use zip bags so 1/2 cup of sauteed Bell Peppers are ready to go when we want to make Chili, Pasta Sauce, Soup or Salsa.
2. Make Extra
When I'm making a pasta dish or casserole I prepare extra and freeze a meal-size portion or two for nights when we don't have time to cook. This is also great for extras. Freeze in a baking dish so it's ready to go into the oven. I make sure to clearly label (with a Sharpie) what it is, the date I put it up, a rating (extra-yummy soup!) and sometimes re-heating directions (bake at 350 for 30 minutes). Makes meal time after a long day a no-brainer.
3. Prep for The Week
When you farm box arrives take a bit of time to prepare the vegetables so they are ready to go. Trim and wash Lettuce and store in a zip bag in the fridge so you can pop a leaf onto a sandwich, wash, trim and chop vegetables for raw munching or stir-fry dishes or prep the Soup and Salad ingredients so you're ready to make it later. I cherish my zen kitchen chopping time: it gives me a chance to tune out from the farm activities and listen to the radio while I get a jump on the week's meals!
|
|
From the Farmers
We are very proud to bring our farm harvests to your family's table and we always want to know what you think about what we do. Send us your recipes, pictures and stories and thank you for supporting your local food system!
photo by Anthony-Masterson Photography
Will and Laurie Moore Moore Farms
|
|
|
|
Farmers Picks
| January 30th-February 1st deliveries
$20 Farmers Pick
Apples (4-5)
Florida Oranges (4)
Acorn Squash (1)
Swiss Chard (1/2 pound)
Broccoli (3/4 pound)
Field Lettuce (1)
$30 Farmers Pick
everything in the $20 box plus:
Bell Pepper (1)
Pac Choi (3/4 pound)
Spinach (1/2 pound)
$40 Farmers Pick
everything in the $30 box plus:
Popcorn on the Cob (2)
Cracked Pecans (1/2 pound)
Florida Grapefruit (1)
A Second Lettuce
(We work hard to fulfill our forecasts but Farmer Pick contents may change due to unexpected events!)
|
|
Weekly Recipes
|
This week's Soup and Salad Package:
Creamy Broccoli Soup
Ingredients:
Double Order Broccoli
Wash, trim and chop Broccoli, Carrots and Green Onions. For the Broccoli peel and use the stems, too. For the Green Onions use the tops, too. In a soup pot saute all veggies in 2T Olive Oil, season with salt and pepper until just tender (reserve some Green Onion tops for garnish).
Add 2 cups Chicken or Vegetable Broth, cover and cook for 15-20 minutes on medium heat (simmer).
Turn off heat and using an immersion blender puree soup base until desired consistency (some like it very smooth others like a little chunky). If you don't have an immersion blender a food processor or blender will do but put an immersion blender on your wish list! ; )
Stir in 2 cups Whole Milk, Half and Half or Coconut Milk, check for seasoning and add salt/pepper as necessary.
Reheat just before serving with chopped Green Onions for garnish.
Spinach Salad
Ingredients:
Spinach
Oranges
Cracked Pecans~
Wash, trim and tear Spinach for salad. Segment Oranges (or peel and chop into bite-sized chunks).  Toast cleaned Cracked Pecans in oven or on stovetop. Prepare vinaigrette: mix together 1/4 cup Apple Cider Vinegar and 1/2 cup Olive Oil, salt and Pepper. Add any orange juice you have left, Arrange Spinach, Orange segments and Pecans on serving plates, drizzle with vinaigrette and serve.
|
|
