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Our lovely and delicious $20 Farmers Pick.
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Wow we had a lot of Good Food selections this week from the farms as late Summer and early Fall harvests are colliding! Everything went just great for deliveries from the farms so there were no problems, shorts or substitutions!
Mama Josephine Update:Many thanks to everyone who has emailed with support for our sweet Josephine. We still wait for her to have her kid but wanted to let you know a few more facts after Members sent questions. Yes, we definitely have been in touch with our vet about her and there is no cause for concern! It takes 5 - 5 1/2 months for a baby goat to grow before it is born and we do not know when she became pregnant! She has not showed any signs of distress or complications, it's just her humans who are anxious for her to have her baby. All signs are good and she has continued to produce milk so she i getting close! Yes, it's possible she may have twins though it's not likely for the first birth, usually goat mamas have one the first time. Every morning I tell her it would be a beautiful day to have her baby. . . fingers crossed for this weekend!
Friday Pickup Locations
Starting this week our last few Friday delivery locations switched to Wednesday deliveries. For Wright Dairy in Alexandria AL orders can be picked up now on Wednesdays or Thursdays from 9am to 6pm and Garfrerick's Cafe in Oxford Alabama orders will be ready for pickup on Wednesdays from 11am - 6pm. Lakeside Marina orders will be ready from 9am Wednesday and can be held until Thursday, too.
Thanksgiving Turkey Reservations **
Are ready to go! Our fantastic pasture-raised birds are produced by Goose Pond Farm in Hartselle Alabama and really are the best Turkey we have ever tasted. This year their availability is going to be very limited due to the poor weather (Turkeys don't like to be wet!!) so if you want to be sure to get one make your Reservation early. The $50 deposit will be deducted from the final price upon pickup and can be purchased even when the Online Market is closed.
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The Turkeys at Goose Pond Farms live their whole lives outside on pasture so they run around in the sun eating bugs and grass!
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**Please note: Turkeys MUST be picked up at Moore Farms on Saturday November 23rd or Sunday November 24th, we absolutely CANNOT deliver them. Deposits are not refundable and any unclaimed Turkeys will be forfeited so please be sure you will be able to come on out to the farm for pickup.
Average size will be 16-18 pounds and price this year is $6.49 per pound. Of course we'll have our Fall Farm Day again on November 23rd so folks can come out and have a good time, eat some great food and take that Turkey back home for it's brine bath!
Corncrib Cabin Almost Complete!
 Many thanks to our New and Renewing Investment Members: your account deposits helped us get up and over the top in the final Corncrib Cabin renovations! This little building was originally Will's grandfather's Corncrib: where they stored the dried corn for animal feed over the winter. We turned it into a very basic sleeping cabin for our farm interns quite a few years ago. It has since been slowly morphing into a complete sleeping cabin with a bedroom and bathroom addition. We have another intern arriving next week so the timing was perfect: the finishing touches are being completed now and we'll be all set for future interns (or Investment Members who want to sleep over!).
Also our Fall Investment Membership Incentive is still open until October 15th, if you missed those details let us know and we'll send you the info! (You can order an Investment Membership even when the rest of the Online Market is closed.)
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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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Farmer Picks
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October 9th & 10th deliveries
$20 Farmers Pick
Slicing Tomatoes (1 pound)
Green Beans (1 pound)
Apples (4-5)
Butterhead Hydroponic Lettuce (1 head)
Sweet Peppers (1/2 pound)
Cucumbers (1/2 pound) $30 Farmers Pick
everything in the $20 box plus:
Another order Slicing Tomatoes
Muscadines (pint)
Mixed Squash (1.5 pounds) $40 Farmers Pick
everything in the $30 box plus:
Cherry Tomatoes (pint)
Swiss Chard (1 bunch)
Lion's Mane Mushrooms
(1/4 pound)
(Farmer Pick contents may change before delivery due to unexpected events.)
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Weekly Recipes
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We have a big old batch of Recipes this week for our Soup & Salad Box, Chicken Dinner Package and Veggie Dinner Package. Woo-hoo
happy eating!
~ Creamy Potato Soup ~
Wash, trim and chop Potatoes, no need to peel. Steam or boil until tender. Place in soup pot and add 2 cups Vegetable or Chicken Broth and 2 cups milk (or half Milk half Cream). Season with salt and pepper, heat until simmering and turn off heat. Using an immersion blender puree Potato Soup until desired consistency. Wash, trim and chop Garlic Chives, add to soup and serve. ~ Mixed Salad ~ Wash trim and chop salad vegetables: Lettuce, Arugula, Cucumber, Tomatoes, Radishes and Sweet Peppers. Toss with your favorite salad dressing just before serving. __________________
 Prepare brine for Chicken: place 1/4 cup sugar and 1/4 cup salt with 2 cups water in a saucepan. Add herbs and spices from packet Oregano and Rosemary (wash first), Bay Leaves and Coriander Seed. Heat brine to a simmer cover and let stand until cool. Place thawed Chicken in a large bag or pot, cover with the seasoned brine and refrigerate for at least one hour, up to overnight. To roast the Chicken: remove from brine and place in roasting pan. Rub with a pat of butter, roast in a 400 degree oven for 45 minutes or until Chicken is browned and internal temp is 175.
Will made these sides for our farm lunch last week and they were wonderful! We included Purple and White Potatoes.
 Roasted Potatoes Wash, trim and chop Potatoes, toss with just enough Olive Oil to coat and season with salt and pepper. Roast on a baking sheet at 400 degrees for 15-20 minutes or until browned and crispy. Green Beans and Crowder Peas These are fantastic cooked together: wash, trim and chop Green Beans, rinse Crowder Peas. Place in soup pot and add water to cover. Season with salt and pepper, bring to a boil and cover, turn heat down and simmer for 10-15 minutes. Squash Casserole Wash, trim and chop Squash. Saute in an oven-proof skillet with 2 Tablespoons Butter, salt and pepper. In a saucepan make a roux with 2 Tablespoons Butter and Flour. Add 1 cup liquid (water, milk or broth) stir well to combine and cook for a couple of minutes. Add cream sauce to Squash, mix together. Top with bread crumbs or crushed corn tortillas and grated cheese if you like, bake for 20 minutes at 350 degrees. _________________
Includes ingredients for a delectable Stir-fry meal: Tofu, Eggplant, Lion's Mane Mushrooms, Pac Choi, Sweet Peppers and Garlic. Wash, trim and chop ingredients, stir fry in a large skillet or wok and season with soy sauce, sweet chili sauce, fish sauce, powdered or fresh ginger. Serve with rice or noodles.
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