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Our Orders This Week
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Our $20 Farmers Pick Box this week.
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Zooming into Spring, everything on the farms is jumping with the plentiful rain we have been having. I try to remember to be grateful as I slog through the mud while doing morning and evening Chicken Chores! One of the best things about the Spring weather patterns is the spectacular sunsets we enjoy as fronts move through in the evening: check out the beautiful one we enjoyed a few days ago.
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Sunset Photo at Moore Farms taken by Jackie Carr
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Our Spring Investment Membership Special Offer expires Thursday February 28th if you're considering taking advantage of this great offer, click here for details!
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Organic vs Conventional
Lately we have had some folks asking about the difference in Organically grown foods and Conventionally grown foods, a discussion we're always glad to have. A report last year about a Stanford University study comparing the nutrient values of Organically grown foods with Conventionally grown foods was a bit controversial. Here is our take on it: if the comparison is made between large-scale Certified USDA Organic and large-scale Conventional it's reasonable to find that nutrient levels might not be dramatically different. Large-scale Organic is sometimes very similar to Conventional in practice except the inputs used are not petroleum-based and of course are better for the earth and our bodies. But it doesn't necessarily mean that the methods used will result in food that is any more nutritious. Large-scale production uses a LOT of water, resulting in bigger, heavier fruits. But if the SOIL that the plant is growing in has not been amended and fortified with compost-based fertilizer the plant will not have the building blocks it needs to deposit nutrients from the soil into the fruit. Your best bet is to (1) grow your own food, even if it's just a Tomato plant or (2) know who grows your food! Knowing your farmers means you can ask the "whats, wheres and hows" if you want to know how your food was grown!
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Upcoming Events 
Good news for anyone who wanted to sign up for our Cook's Warehouse class series "The Farmer's Table" from last weekend, we had to reschedule for this coming Saturday so there are still seats open! The ingredients for our recipes will feature Local Meats which can be a little tricky when it comes to cooking grass-fed cuts. We always have a lot of fun with our Cook's Warehouse Classes, click here to view our video. We will prepare these dishes for tasting and include recipes so you can make them at home: * Three-Meat Meatballs
* Red Wine Braised Beef
* Pasta Carbonara
Also one of the biggest events of the year for us is coming up, the Junior League of Atlanta's Tour of Kitchens! We will be doing cooking demos both Saturday and Sunday again this year so check out the details on our website and make plans to come out to see us!
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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 27th - March 1st deliveries!
$20 Farmers Pick
Sweet Potatoes (2 pounds)
Bell Pepper (1)
Tuscan Kale (1 bunch)
Broccoli (3/4 pound)
Field Lettuce (1)
Florida Oranges (4)
$30 Farmers Pick
everything in the $20 box plus:
Apples (4-5)
Another Lettuce (1)
Carrots (1 bunch)
$40 Farmers Pick
everything in the $30 box plus:
Kohlrabi (1 pound)
another Bell Pepper
Strawberries (1) pint
Celery (1 bunch)
(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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Riverview Farms
Pork Roast
We recommend brining Pork Roasts just the way folks brine Poultry: soak for a few hours or overnight in a solution of water, sugar, salt and seasonings. We use 1/4 cup each sugar and salt, 1 gallon water, pepper, garlic and any other spices that strike our fancy!
Remove Roast from brine and pat dry. Heat 2 Tablespoons Olive Oil in a skillet over medium high heat, brown Pork Roast on both sides. Season again with salt, pepper, crushed garlic, place in a baking dish and drizzle with a little Olive Oil (grass-fed meats usually need a little extra fat). Cover and roast in a slow oven (300 degrees) for 45-55 minutes, check for doneness with meat thermometer (internal temperature should be 130 degrees.) Allow to rest before slicing and serving.
Root Vegetable Gratin
OK, Kohlrabi is definitely NOT a Root Vegetable but we love treating it like one and it's delectable in this recipe! Wash, trim and very thinly slice Potatoes and Kohlrabi. We use a food processor or mandolin but a sharp knife works just fine. There is no need to peel these vegetables unless you have a preference, the good skins of Organically grown roots are full of vitamins and some extra fiber! We also like to add Onions when we have them. Layer Vegetables in a baking dish, dot top with Butter, season with salt and pepper. Cover and bake at 350 degrees for 20 minutes. Prepare a roux: melt 2 Tablespoons Butter in a saucepan (we use Olive Oil sometimes instead) add 2 Tablespoons Flour, salt and pepper, stir and cook over medium heat until smooth. Add 1 cup Milk or Cream, whisk while continuing to cook until thickened (a couple of minutes). If you like you can add grated Cheese of your choice but it is not necessary. Remove Root Vegetables from oven, pour roux over all and return to oven uncovered. Bake for another 30 minutes or until bubbly and browned. Note: baking the vegetables half-way before adding the roux creates a better texture in our opinion!
Sauteed Mixed Greens
Wash, trim and chop Mixed Greens (for the Package this week we sent Swiss Chard and Kale). Wash, trim and chop Carrots very finely. Saute Carrots lightly in 2 Tablespoons Olive Oil, salt and Pepper until just tender. Add Greens and cook until they are just wilted. Serve immediately.
Fresh Strawberries for Dessert
We enjoy these washed, trimmed and sliced with a little honey over Yogurt or ice cream for a bright finish to a good meal!
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