|
Our Orders This Week
 | |
Our $20 Farmer's Pick Order this week.
|
OK all went really well with our orders this week, one thing we missed was we had listed Bell Peppers for the Farmers Pick orders instead of the Green Onions that we actually had planned on! Sorry about that, hope no one is too disappointed, mis-typed that one when formatting the email! For our Quiche and Salad Boxes we didn't like the looks of the Cucumbers and we had to send them back to the farm. So we substituted a bunch of Radishes and a Bell Pepper for the Salad part of the recipes. We were just a touch short on Collard bunches so some folks got Tuscan Kale in their Farmer's Pick order instead. On the surplus front we got a lot more Sugar Snap Peas than we expected so we made all of them for Farmer Pick and Custom Orders quite beefy bags! We hope everyone has been enjoying the great Rutabagas, this week from Red Root Herb and Veg Farm. We have had a lot of great recipe ideas including Mashed Rutabagas (just like Mashed Potatoes), Rutabaga Fries (oven or skillet-fried) and plain old Diced Rutabagas cooked with a bit of Butter, salt and Pepper. If they are not your favorite try them, we think you will like them! Everyone will get a Georgia Organics Newsletter this week, too, lots of great reading in there.  It has been so nice working outside this past week, the weather has just been lovely, lovely, lovely. Our current WWOOFer Tracy is from Baltimore Maryland, here she is bunching up this week's Baby Carrots. She is a new type of WWOOFer we have seen a few of in the last couple of years: folks who are looking for a new second career path and want to explore the Local Food  movement from the inside. We have really enjoyed having her here working with us and sharing our farm life (for more information about WWOOF, Willing Workers on Organic Farms see their great website: www.wwoofusa.org). Laurie's mom also was helping this week, here is the pretty Salad Mix we had just picked.
|
|
Piggies Arrive at Moore Farms
While it is true that the Pigs we raise here at Moore Farms each Spring are not pets (they will be Bacon someday) we are proud to provide them with a wonderful Piggy lifestyle while they are with us! They get to run around in the fresh air, root around in the dirt and wallow away their days in the mud (their favorite thing to do!). They will enjoy a wonderful diet of mixed whole grains, household scraps and fresh green plants and roots. In fact one of the reasons we use these little Mother Nature's Tillers is to help curb the small area of Kudzu we have on the farm. They will also eat a lot of bugs in the soil they till up with their snouts. At night they snuggle all together in a big pile under the hay. These five Piggies are pretty young still, just six weeks old. Stay tuned as they grow up to be Big Pigs!
|
|
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
|
|
|
|
Farmer's Picks
| APRIL 24th - 26th deliveries!
$20 Farmers Pick
Collard Greens ~OR~ Tuscan Kale (1 bunch)
Rutabagas (2 pounds)
Sugar Snap Peas (1/2 pound)
Lettuce (1 head)
Green Onions (1 bunch)
Florida Oranges (4)
$30 Farmers Pick
everything in the $20 box plus:
Strawberries (1 pint)
Radishes (1 bunch)
Snow Peas (1/2 pound)
$40 Farmers Pick
everything in the $30 box plus:
Baby Carrots (1 bunch)
Salad Mix (1/2 pound)
Bell Pepper (1)
(We work hard to fulfill our forecasts but Farmer Pick contents may change due to unexpected events!)
|
|
Weekly Recipes
|
Recipes are for our Veggie Quiche and Salad Meal Package
Package includes:
1/2 Dozen Eggs
Tuscan Kale
Onions
Red Hill Cheddar
(raw aged Cow Cheese)
Plain Chevre
(fresh pasteurized Goat Cheese)
Mixed Herbs
Lettuce
Radishes &
Bell Pepper
Veggie Quiche
Prepare Pie Shell:
Kudos if you make your own but there are any number of very nice prepared crusts in the refrigerator section of grocery stores these days. We use the roll-out type.
Roll out the room temperature crust into a pie plate, fit to edges and place in refrigerator to chill. Want to try making it from scratch? Here is the method we recommend:
Prepare Vegetables:
Wash, trim and chop Green Onions, Kale and half of Bell Pepper. Saute in 2 Tablespoons Olive Oil, season with salt and pepper, cook until just a little tender. Remove from heat and set aside.
Prepare Egg Filling:
Beat together 6 Farm Eggs, 1 cup Whole Milk (or Half & Half or Cream), salt and pepper. Grate Red Hill Cheddar or other firm cheese. Wash, trim and chop Fresh Herbs (we sent Parsley and Garlic Chives) add to Egg Mixture.
Make Quiche:
Preheat oven to 300 degrees. Sprinkle enough grated Cheese in the bottom of the Pie Crust to just cover. Dot with fresh Goat Chevre. Top Cheeses with prepared Vegetables. Pour Egg mixture over all, be careful to only fill up to 1/2" of the top of the crust. Sprinkle top with more grated Cheese. Bake for 30-45 minutes or until center is just firm. We place the pie plate on a sheet pan just in case of spills. Because there is a lot of Cheese in there it will be a little soft when done. Allow to rest for 5-10 minutes before slicing and serving with Salad.
Green Salad
Wash, trim and tear or chop Lettuce for Salad, slice Radishes and Bell Pepper. Arrange on serving platter or individual plates, drizzle with your favorite salad dressing or our
Basic Vinaigrette:
Blend together 2T Vinegar, 4T Olive Oil, 1T Dijon Mustard, salt and pepper, 1T Honey.
|
|
