Moore Farms and Friends Weekly Newsletter with Yummy Soup and Salad Recipes!

Wonderful Week of Orders

Our beautiful and delicious $20 Farmers Pick Order.

Alrighty-then, another great week of seasonal harvest transitions going on at the farms! Everyone is planting, picking, getting our farm animals buttoned up for the expected first frost this weekend. We just had one vegetable glitch: Signal Mountain Farm didn't have as much Summer Squash for their last picking as expected so we will credit your next order if you had it as an add-on item. For the Veggie Dinner Package we sent the little bit of Squash we did have with some Baby Eggplant and an order of Apples to make up for it!

We had a big harvest weekend here at Moore Farms, with the help of our WWOOFer Michael Hanlon we processed eight Muscovy Duck drakes and a couple of the young Roosters. Michael is a chef so learning about how farm animals are raised and processing them himself was a great experience. Unfortunately in the grand scheme of the

The fresh Duck Liver Pate Michael made this weekend served with sauteed Mushrooms and Atlanta Fresh Herb Cream Cheese. YUM!

Farmyard we just don't need very many male Ducks and Chickens: in fact they can cause a lot of trouble fighting over the females in the Spring if there are too many! Fortunately for us we like Duck meat and we certainly have a lot of it in the freezer now. The first of our Hogs went off for processing, too, so we will have Pork

Laurie feeding the Hogs some treats while Buckling Santiago helps!

coming in soon from our own 2013 production. This year's batch are Yorkshire-Berkshire cross, both breeds are good temperament and produce very good meat. All of our Farmyard animals lead truly wonderful farm lives: they eat great food, enjoy living naturally as they should instead of being caged or contained and are able to express their behaviors and instincts as they are meant to do. This is very important to us even when the end result is to nourish our bodies at the dinner table. Every day, right up to the end, is a very, very good, natural and happy one for all of our farm "critters"!

Goat Mama Update: Nothing at all to report on Miss Josephine! She is still waddling around, pregnant as ever, keeping her impatient people waiting.

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

www.moorefarmsandfriends.com

256-282-7889

Farmer Picks

OCTOBER 23rd & 24th deliveries

$20 Farmers Pick

Slicing Tomatoes (1 pound)
Green Beans (1 pound)
Apples (4-5)
Arugula (1/2 pound)
Radishes (bunch)
Field Lettuce (1 head)

$30 Farmers Pick
everything in the $20 box plus:

Asian Salad Turnips (bunch)
Sweet Peppers (1/2 pound)
& another head of
Field Lettuce

$40 Farmers Pick
everything in the $30 box plus:
A 2nd order Slicing Tomatoes
Swiss Chard (1 bunch)
Kohlrabi (2-3)

(Farmer Pick contents may change before delivery due to unexpected events.)

Weekly Recipes

Sweet Potato Soup & Fall Harvest Salad

Prepare Chestnuts for the salad: heat a heavy skillet (an iron skillet works well for this) in the oven at 400 degrees. Wash Chestnuts and pierce skins with a knife or fork to allow steam to escape while roasting. Roast in hot skillet for 20 minutes, remove from oven and allow to cool. Peel outer skins and chop Chestnuts for salad.

Prepare Soup: Toast Coriander Seeds in a skillet on the stovetop for 2-3 minutes, be careful not to burn them, set aside. Wash, trim and peel Sweet Potatoes, Chop into 2-3" chunks, steam or boil until tender. Wash and trim Sweet Peppers, slice into 1/2" strips. Toss Peppers with just enough Olive Oil to coat, season with salt and pepper. Roast in a hot oven (375 - 400 degrees) for 5-10 minutes or until tender. Set aside 1/2 of the Peppers for the salad. Add the other half of the Roasted Peppers to the cooked Sweet Potatoes in a soup pot (if you boiled them to cook drain first!). Add 1 can Coconut Milk, 2 cups Vegetable or Chicken Broth, season with salt and pepper to taste. Puree with an immersion blender or in a food processor then heat just before serving with toasted Coriander Seeds as garnish.

Prepare Salad: Wash, trim and chop Arugula, Apples and Radishes for salad. If you are adventurous, taste the young Radish tops: they are great when chopped for the salad! Arrange Salad on plates and top with Roasted Sweet Peppers and chopped Chestnuts. There are so many great flavors going on in this Salad we would just drizzle with a little Olive Oil and Balsamic Vinegar, season with salt and pepper if you like.

Mmmm-mm-mmm-m-mmmmm!

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