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Our Orders This Week
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Our beautiful $20 Farmers Pick Box this week
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Whew, been a busy week of catch-up around the farm with this fine weather, trying to get a bunch of soil tilled and plants planted before the next round of precipitation tomorrow. All went very well with the farm deliveries this week, I don't think we have any problems at all with anything, lovely!
Atlanta Pickup Locations Changes
In case you missed the Weekly Newsletter last week we have had to make the cut on two Pickup Locations: despite our efforts Stone Mountain Village and Simply Fresh just kind of petered out.
Harry's Market in Marietta and Mother Nature's in Tucker were both kept on the roster for now with good orders last week and the support of Investment Members, thanks, everyone! Click here to view the details for our Pickup Locations.
Come See Us!
We have updated our Upcoming Events page and opened Registration for our Annual Spring Farm Day. Come see us, we love to meet our "eaters" every chance we get!  _______________________________________ Spring Chickens
Another activity that goes on at the farms in Spring is baby animals start arriving! Here at Moore Farms we have had some trouble for the last few years when we  let our Mama Hens naturally incubate a clutch of Eggs for hatching: often they accidentally step on the baby chicks when they start to emerge. It's very sad and a loss in many ways, ultimately in that we don't have as many new chicks as we planned on! At the end of last year we started a Foster Mama Hen program and it worked really well! This year we have placed fake Eggs under our Broody Mamas and started 30 Chicken Eggs in an incubator indoors. When the Baby Chicks hatch we will sneak them under the Mama Hens at night! It makes more work for us (we have to turn the Eggs 2-3 times per day and keep the temperature and humidity levels constant) but hopefully we will have a better rate of Baby Chick hatches this year!  Linda Holderfield from Hollyholm Farms has a similar Foster Chicken program at her place: we supplied her with six of our fertilized Duck Eggs and Linda placed them under a Broody Hen she had. 21 days later, voila! Five out of six Baby Ducks were hatched and are now following the Mama Hen around, learning how to be Ducks! 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
| APRIL 10th - 12th deliveries!
$20 Farmers Pick
Swiss Chard (1 bunch)
Mixed Roots (2 pounds)
Florida Oranges (4)
Broccoli (3/4 pound)
Lettuce (1 head)
Bell Pepper (1)
$30 Farmers Pick
everything in the $20 box plus:
Strawberries (1 pint)
Celery (1 bunch)
Tuscan Kale (1 bunch)
$40 Farmers Pick
everything in the $30 box plus:
Baby Carrots (1 bunch)
Florida Grapefruit (1)
Baby Lettuces (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
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We have the recipes
for our Dinner Package this week:
Slow Roasted Beef Oxtail
Brown Oxtail cuts in a skillet with 2T Olive Oil,
salt and pepper
(preferably use an iron skillet or one that can go in the oven with a lid). Remove Beef and set aside. In the same pan saute 1 sliced Onion until just tender. Add 2-4 cloves crushed Garlic, season with salt and pepper. Add chopped Fresh Rosemary, 1 can Diced Tomatoes and 1 cup Red Wine. Return Oxtail to skillet, stir into the sauce, place lid on skillet and roast in a 350 degree oven for 2-3 hours. Check Oxtail occasionally to be sure liquid has not cooked away, if necessary add more wine or water. The Oxtail is ready when it is tender and falling off of the bones.
Mashed Mixed Roots Super easy and just deeelicious, this one will win over any picky eater!
Wash, trim and chop a variety of Mixed Roots into 1" chunks (no need to peel unless you want to). We included Potatoes, Sweet Potatoes, Rutabagas and Turnips. Place Roots in a cooking pot, cover with water and bring to a boil. Reduce heat to a simmer, cook for 10 minutes or so, until roots are fork-tender. Drain (we keep this kind of veggie liquid for soup stock).
Mash with a Potato Masher or pulse in a food processor until desired consistency. Add Milk, Half and Half or Cream and Butter to your liking. Season with Salt and Pepper.
Sauteed Greens
Wash, trim and chop Greens (we sent Swiss Chard and Tuscan Kale for this week's package). Saute 1 sliced Onion in 2T Olive Oil, add Greens when Onion is just tender, stir to combine well. Season with salt and Pepper, cover and reduce heat to low. Stir occasionally but do not over cook: Greens are ready when they are a bright color and just tender!
Fresh Strawberries
We have been loving the first Berries from our Florida Farms this year, they would be a perfect end to this meal just washed, sliced, drizzled with Honey and served over ice cream!
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