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Our Orders This Week
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Our $20 Farmer's Pick Order this week.
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Everything went just great this week for orders which was nice with the sloppy rainy weather and all. The Ducks love the rain, the Chickens not so much and the saturated ground makes it a bit treacherous for us Humans to harvest. Still, we know our water table needs it so we're thankful!
Our Online Market Members will get a copy of the Spring 
edible ATLANTA magazine in the boxes this week! It's a beauty and we're so happy to have this fine publication back in our Local Food Community. Be sure to check out Laurie's article about seed saving and congrats to Edible Atlanta Editor and Online Market Member Terri Tubbs! Speaking of local food publications we were remiss in not heralding  the Winter edition of FLAVORS Magazine. Food Writer Shelley Skiles Sawyer featured one of our favorite recipes, Sweet Potato Skins, in her "Naughty or Nice" article. Issues are still on Atlanta area newsstands and new subscribers will get the Winter issue. Our Spring Investment Membership Special Offer is going on through the end of February, click here for details about the extra goodies we have this time! (You can purchase an Investment Membership when the rest of the Online Market is closed for ordering, too.)
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The Why's and Wherefore's of Organic Celery
Organic Celery can be an elusive vegetable if you're trying to find it on a regular basis. We are so fortunate to be able to get Certified USDA Organic Celery just a couple of times per year, mainly from our Florida farmers. If you think about it, Celery is mostly water and fiber with some great flavor involved. Conventionally grown Celery has sucked up all of the chemicals used to grow it, and, well, you therefore get the full dose in your dish. Since we only have Organic Celery seasonally we always make sure to put come up for recipes in the meantime. We wash, chop and saute it in a little Olive Oil, salt and pepper then freeze in 1/2 cup portions. This is just about right for soups, sauces, casseroles, etc. The flavor is something that can really be missed in some recipes so we're always happy when we go to the freezer for a little packet of Organic Celery that we specially put up!
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Weird Wrinkly Chicken Eggs!
 Hey kids, check out these Chicken Eggs one of the girls laid for us last week. Sometimes we'll see "weird" shaped Eggs when the weather changes stress them out (either very hot or very cold) or when a young Chicken first starts to lay her Eggs. This case seems to be a combination of a young Chicken and cold weather. The first Egg we found was the nearly round Egg in the bottom right side of the picture. Each day we could tell her Eggs apart from the others as they gradually got more "egg-shaped" but still wrinkly until the 5th day when they were almost totally smooth! (The Eggs are arranged counter-clockwise in the order they were laid.) Weird and cool, huh?
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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
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Farmers Picks
| February 13th-15th deliveries
$20 Farmers Pick
Apples (4-5)
Florida Oranges (4)
Celery (1) bunch
Swiss Chard (1) bunch
Broccoli (3/4 pound)
Field Lettuce (1)
$30 Farmers Pick
everything in the $20 box plus:
Cabbage (1) head
Another Lettuce (1)
Pac Choi (3/4 pound)
$40 Farmers Pick
everything in the $30 box plus:
Bell Pepper (1)
Strawberries (1) pint
Popcorn (2 ears)
(We work hard to fulfill our forecasts but Farmer Pick contents may change due to unexpected events!)
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Weekly Recipes
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We'll have the recipes for our Soup and Salad Box this week:
Curried Acorn Squash Soup
Wash and cut Acorn Squash in half (washing removes any dirt, etc.).
Remove seeds and place Squash cut-side down on a lined baking sheet. Roast in a 400 degree oven for 15-20 minutes. (If you like you can also toast the seeds for garnish, they are delicious.)
Turn Squash so cut-side is up and roast another 10 minutes, allow to cool. Peel and place
cooked Squash in a soup pot.
Wash Fresh Turmeric Root and scrub or scrape skin (do not need to peel. Grate finely and add 1-2 Tablespoons to Squash. Season with salt and pepper, 1 Tablespoon Sugar or Honey. Add 2 cups Chicken or Vegetable Broth and 1 can Coconut Milk. Puree until smooth with an immersion blender (or use a food processor or blender).
Heat and check for seasoning before serving.Spinach and Strawberry Salad with Canebrake Gouda
Trim, wash and dry Spinach, arrange in serving dishes. Trim and wash Strawberries, slice. Make dressing: mix together 2 Tablespoons Olive Oil; 1 Tablespoon Balsamic Vinegar; 1Tablespoon Honey; salt and pepper. Grate Gouda Cheese. Sprinkle Cheese over Spinach, place Strawberry slices on top and drizzle with dressing just before serving (you only need a little bit of this flavorful dressing!).
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