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Orders This Week
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Our $20 Farmer's Pick Order this week.
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Okey dokey, we had a couple of things this week: the Collards did not arrive at all so we picked some Baby Collards from our farm for Custom Choice Orders and the Dinner Packages, Farmer's Pick Orders got Tuscan Kale instead; we were a little Short on Bell Peppers so the Soup and Salad Boxes will enjoy some Baby Carrots from our farm instead. Otherwise a blissfully uneventful week, all things considered!
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Our WWOOF Farm Interns
Each year we host a few dozen Farm Interns who find us through the WWOOF (Worldwide Opportunities on  Organic Farms) site. There are different international programs and we have participated with the U.S. program for several seasons now. We have had folks from France, Italy, Denmark, Scotland, Germany, Japan, Sweden and lots from all over the United States. "WWOOfers" are usually university students but we have had couples and some older folks, too. They live with us here on the farm for the 2-4 weeks of their stay in a work-exchange. Of course our WWOOFers do enjoy a pretty great farm experience with converted barn and (soon) corncrib lodgings and a 90% local/organic diet. Some bring with them skills to lend, others simply want to get a feel for farm life. Not enough have farming as a vocation goal but  we have hosted a few students who plan to go into Food Policy Careers, an amazing opportunity for us to share what we do and how we do it. We are currently hosting a WWOOFer from Korea who brings mechanical skills with him. Other than general help with Chickens, Ducks and Goats, depending on their interests and goals some help and learn about our Online Market Program, others concentrate more on field planting and weeding. Paul from Korea is helping us with some mechanized tune-ups which is a huge help for us and fun for him. This week he helped me to take a picture of the Puppies we rescued from the side of the road in the rain. (If anyone is interested in Boxer puppies please let us know!!)
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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 20th-22nd deliveries
$20 Farmers Pick
Apples (4-5)
Sweet Potatoes (2 pounds)
Celery (1) bunch
Tuscan Kale (1) bunch
Broccoli (3/4 pound)
Field Lettuce (1)
$30 Farmers Pick
everything in the $20 box plus:
Florida Oranges (4)
Another Lettuce (1)
Pac Choi (3/4 pound)
$40 Farmers Pick
everything in the $30 box plus:
Bell Pepper (1)
Strawberries (1) pint
Cracked Pecans (1/2 pound)
(We work hard to fulfill our forecasts but Farmer Pick contents may change due to unexpected events!)
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Weekly Recipes Preview
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We have the recipes for our Sausage and Polenta Dinner Package this week: 
Riverview Farms Linguisa Sausages
The tasty Sausages are best grilled quickly or broiled. We have also browned them on the stovetop, added a bit of water to the pan, covered and steamed to finish cooking. The most important thing to remember about grass-fed meats is not to overcook them! Slice them to check for doneness and finish cooking on the stovetop if necessary.
Easy Polenta
We prepared this Polenta dish with the Saxon Mill Cornmeal and it was fantastic! The grind is just big enough to make a nice creamy Polenta.
1. Bring 4 cups of salted water to a boil.
2. Slowly add 1 cup Saxon Mills Cornmeal and whisk to combine.
3. Reduce heat to medium-low, cover and cook for 20 minutes, checking regularly and whisking to prevent sticking.
4. Check for seasoning, add salt and pepper as needed. Just before serving stir in 1/2 cup Grated Parmesan Cheese from Yellow Moon Cheese Company.
Sauteed Collards
Wash, trim and chop Collards. In a large pot heat 2 Tablespoons Olive Oil, salt and pepper. Add Greens, stir to combine and cook, stirring occasionally for 3-4 minutes. Add 1/4 cup liquid (water or broth), cover and turn heat to low. Cook for another 10-15 minutes before serving.
Fresh Strawberries for Dessert We like them simply wash, trimmed and sliced with a little drizzle of honey. You can top ice cream with them, or enjoy with a slice of pound cake. Any way you like they are a delicious bite of Spring!
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