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Our Orders This Week
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Our $20 Farmers Pick box (the Pepper missed the photo op!)
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Everything went great for our orders this week except the Shiitake Mushrooms did not arrive as scheduled so we will replace them in your next box for folks who ordered as an Add-On to a Farmers Pick or as a Custom Choice item.  APRIL! We are into April!! Spring is bursting out so quickly now it almost seems like fireworks. Birds, bees and butterflies are all busy with their work. Check out this beautiful Butterfly gathering nectar we saw on the farm yesterday!  ___________________________
Atlanta Pickup Locations Update
These Pickup Locations had been slowing down for several months now and were in danger of being suspended or replaced:
- Simply Fresh in Marietta/Roswell
- Harry's Market in Marietta
- Stone Mountain Village
- and Mother Nature's Market in Tucker
Unfortunately Simply Fresh and Stone Mountain Village just didn't make the cut: we only had one order for Simply Fresh this week and none at all for Stone Mountain. Harry's Market in Marietta and Mother Nature's in Tucker were saved by increased orders this week and each had Investment Members who helped keep their Pickup Locations on board. Thanks so much to everyone for your support and responses, we love what we do and we want all of our Members to love it, too!
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Upcoming Events
Spring brings all kinds of terrific events and activities, these are some we will be participating in!
Trinity Presbyterian Church Earth Day Luncheon
Sunday April 14th (we can't attend this year but we're providing a bunch of the food for the delicious meal and a Gift Basket for a door prize!)
 Saturday April 20th -
Edgewood Coan Park Play Day Come on out for a fun day of physical activities and healthy vendors! We'll have samples to taste and hopefully will be showing our farm videos (if it's not too windy for the screen!).
The Farmer's Table Class Series: Locally Milled Grains
The Farmer's Table Class Series: Farm Fresh Eggs
 Our annual celebration when we open the farm up so everyone can come out to see what we do and how we do it, feed the Chickens and Goats, pet Baby Chicks and enjoy a wonderful Farm Lunch together. Registration is required and this year Adults are just $15 and kids 12 and under are free!
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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
| APRIL 3rd - 5th deliveries!
$20 Farmers Pick
Collard Greens (1 bunch)
Mixed Roots (2 pounds)
Florida Oranges (4)
Cabbage (1 head)
Cucumber (1)
Bell Pepper (1)
$30 Farmers Pick
everything in the $20 box plus:
Strawberries (1 pint)
Lettuce (1 head)
Swiss Chard (1 bunch)
$40 Farmers Pick
everything in the $30 box plus:
Baby Carrots (1 bunch)
Florida Grapefruit (1)
Apples (4-5)
(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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This week we have the recipes for our Soup and Salad Box.
Hearty Vegetable Soup
Ingredients:
~ 2 pounds Mixed Roots (Sweet Potatoes, Turnips, Potatoes and Rutabagas)
~ Soup Veg (Carrots, Celery, Green Onions)
~ Fresh Herbs
(Rosemary and Parsley)
To Prepare Soup: Wash, trim and chop Mixed Roots into 1" cubes. There is no need to peel the Roots, you will get the added benefits of extra fiber and flavor! Toss with just enough Olive Oil to coat, season with salt and pepper. Place on a lined baking sheet in a single layer and roast in a 375 degree oven for 25 minutes, stir once or twice. Wash, trim and chop Soup Veg into bite-sized chunks, toss these also with enough Olive Oil to coat, season with salt and pepper. Add to Mixed Roots in oven for the last 5-7 minutes of roasting. Roasting the vegetables gives them a nice depth of flavor and develops some of the natural sugars. Place vegetables in a soup pot, add 4 cups liquid of your choice (Vegetable or Chicken Broth) and additional seasonings as desired (garlic, hot pepper flakes, cumin, etc.). Stir and bring to a boil, reduce heat and cook for 30 minutes. Wash, trim and chop finely Fresh Herbs, add to soup. At this point we would use an immersion blender or food processor to puree the soup to the preferred texture. When Will makes this soup he likes to puree until smooth. When Laurie makes it there are some chunks still involved. Try it different ways!
This salad was inspired by the one Chef Steven Satterfield has on the menu at Miller Union right now.
Wash, trim and tear Kale leaves into bite-sized pieces. Slice 2 Apples thinly, set aside. Peel and chop or segment 2 Oranges, set aside.  Prepare dressing: in a large bowl whisk together 4 Tablespoons Buttermilk, salt and pepper, 1 Tablespoons Honey, 2 Tablespoons Olive Oil, 1 Tablespoon Apple Cider Vinegar.
Add Kale to dressing bowl and toss well to coat leaves. Serve with Apple and Orange slices on top of Kale.
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