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Our Orders This Week
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Our $20 Farmer's Pick Order this week.
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Nice when we have a week that everything goes great for orders, especially with exciting Spring Storms and another WWOOF farm intern arriving! We felt a bit sorry for Victor, who is from Brazil, the Southern weather that greeted him was pretty cold. Fortunately
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WWOOFers Paul (left, from Korea) and Victor helped harvest the Baby Carrots this week.
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our wonderful Member Dianne Hiltman who helped us out picking him up at the airport gave him a wonderful warm welcome. Thank you so much to everyone who responded to our request for help, we're so happy to hear from so many friendly folks who were willing to give their time, ya'll are the best! Victor is an Agricultural / Veterinary student from Sao Paolo and is very interested in our Online Market. He had a great quotable remark yesterday after harvesting, washing and bunching Baby Carrots: "Vegetable farming is very hard and you don't make much money!". We had to laugh, we're not sure if he thinks farmers make a lot of money but we were glad for the opportunity to discuss the reasons why we do what we do: mostly because we love it!!
Atlanta Pickup Locations Update
Our GA Tech site is suspended for the time being due to construction, folks can pickup at Miller Union and we're actively working on another on-campus site. These Pickup Locations have been slowing down for several months and are in danger of being suspended or replaced (we really need a minimum of 10 orders per week):
- Simply Fresh Marietta/Roswell (2 orders this week)
- Harry's Market Marietta (Went up to five orders!)
- Stone Mountain Village (2 orders this week)
- Tucker Mother Nature's (1 order this week)
Click here to view the details for our Pickup Locations and let us know if you want to keep your site by ordering and spreading the word!! We'll make some decisions at the end of March about replacement locations as we are getting requests for new sites in the Atlanta area. Are you interested in a new pickup in the Glenwood Park area? We have had a couple of requests for a site in this neck of the woods and want to hear from you if that would work for you! Send us an email so we can take a closer look if we hear from a bunch of our Members!
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Reusing and Recycling
Here on the Farm we reuse and recycle just about everything! We involve our Online Market Members in this important part of our program by encouraging you to flatten and return your boxes to the Pickup Locations so we can pick them up the next week to reuse them. (A few sites cannot hold boxes, so some Members return them to one of our cool shop sites like The Mercantile, Sawicki's or The Cook's Warehouse!) We get a lot of questions about the "reuseability" of other packaging from our orders so here's the scoop: we are restricted by very good Health Department regulations to only reuse food packaging that does not come into physical contact with fresh foods. So Egg Cartons, Pint Clamshells, Plastic Bags, etc., we cannot send back out again.  We do source mostly recycled content packaging (Egg Cartons and Clamshells) and we also consolidate items into one big bag as much as possible to reduce the number of plastic bags we use for each order. Any items that are not eligible for your community's recycling program can be reused in your own home: we put those plastic bags to use as trash can liners, doggie poo bags, and our "curbside" recycling here on the farm requires plastic, cans and paper to be in a clear plastic bag so we reuse a lot of them for that. As an added incentive for Members to return their boxes we offer an extra goodie for folks who's box comes back for the 9th time to be filled for the 10th time. Also we encourage Box Graffiti which is a fun way for any of our Members to express their inner Veggie Artistic talents. Look for cool Box Graffiti when you pick up your next order! 
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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 Pick
| March 6th - 8th deliveries!
$20 Farmers Pick
Apples (4-5)
Celery (1 bunch)
Swiss Chard (1 bunch)
Broccoli (3/4 pound)
Field Lettuce (1)
Florida Oranges (4)
$30 Farmers Pick
everything in the $20 box plus:
Strawberries (1 pint)
Cracked Pecans (1/2 pound)
Bell Pepper (1)
$40 Farmers Pick
everything in the $30 box plus:
Carrots (1 bunch)
Florida Grapefruit (1)
Cabbage (1)
(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 have the recipes for our Dinner Package
this week:
Stuffed Cabbage
One of our favorite "comfort" dishes at the farm. This is great using Collard Greens, too!
~ 1 head of Cabbage, larger leaves removed
(or Collards with the stem cut out)
~ 1 Bell Pepper, washed trimmed and diced.
~ 2 cups prepared rice
~ 1 pound cooked ground Beef (Mushrooms are great substitute for veg version)
~Add chopped Onions and/or Garlic if you like.
Prepare Cabbage: Wash, trim and blanch Cabbage leaves in boiling salted water. Remove with tongs and plunge in cold water just to cool. Stack on work surface and prepare filling.
Filling: Saute Bell Pepper in 2T olive oil, season with salt and pepper. Combine with rice and ground meat.
Prepare Cabbage Rolls: Spread filling along Cabbage leaves, roll up and place in buttered or oiled baking dish. Continue until dish is full, you can squeeze them in. This is a great recipe for kids to help with!
Bechamel Sauce: Make a roux in a saucepan with 4T butter and 4T flour. Add 1-1/2 cups milk, salt, pepper and ground nutmeg to season. Stir and cook until thickened, pour over prepared Cabbage Rolls.
Bake at 350 degrees for 30-40 minutes or until browned and bubbly.
Baked Sweet Potatoes
Wash, trim and rub Sweet Potatoes with Olive Oil. Sprinkle outside with salt and pepper, wrap in foil. Bake at 350 degrees for 45 minutes or until tender when you squeeze them! Serve hot with Butter.
Cornbread
Preheat oven to 400 degrees. Mix together 1 cup Cornmeal, 1 cup All-Purpose Flour, 4 teaspoons Baking Powder, 1/8 cup Sugar, pinch of salt. In another bowl blend together 1 cup Milk (or Buttermilk) 1/2 cup light Olive Oil
or Vegetable Oil and two Eggs. Mix wet and dry
ingredients, pour into an oiled cast iron skillet or buttered baking dish, bake for 20 minutes or until toothpick inserted in center comes out clean.
Apple Strawberry Crisp for Dessert 
This delectable dessert recipe is from our good friend and Packing Shed Crew Leader Jackie Carr. She is known for her pies and she often brings them in for lunch on order packing days!
Prepare Topping: Mix together 1 cup Rolled Oats, 1 cup Brown Sugar, 1 cup Flour. Cut in 1/2 cup Butter and mix well until texture is crumbly.
Butter a 9" Pie Pan lightly, press half of the Topping mixture into the bottom of the pan to form a crust.
Wash, core, peel and slice 4-5 Apples and 1 pint Strawberries.
Mix fruit gently with 1/4 cup Sugar and 2 Tablespoons Flour.
Sprinkle remaining crumble Topping over fruit and bake at 350 degrees for 45 minutes. Serve with Ice Cream!
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