Moore Farms
Farm Orders This Week 
Our colorful and delicious $20 Farmers Pick box this week.
So another nice week as Fall settles in. Our first light frost got everyone's attention on the farms as we had to get livestock housing closed up and tender field crops covered up. Our Black Bean crop this year at Moore Farms was a bust: the deer devoured about 75% of the plants so we only had enough to save for next year's seed. This is the first time we have had significant damage from foraging deer, usually we allow for a little taste for them, not an entire field section! We have always believed that our diverse ecosystem on the property meant that they didn't really have to come looking in our field for food. Not sure if the neighbors are hunting more this year (maybe not enough!) or what, but we'll have to make more protection plans for next year's Beans. Still, the field is green with lots of great looking seedlings coming up for Fall-Winter-Spring.

Duck Delivery
Our friends Danny and Sandy Perry brought four more Ducks to the Farm this weekend: they had become too noisy for their suburban Atlanta backyard and needed a new home. We were happy to provide a Duck Refugee Program for them here at Moore Farms! They are all hens and will lay their Good Eggs for us and our Members. They join the rest of the gang in the Farmyard: Ducks, Chickens, Goats and Pigs. Sandy had raised them from baby ducklings and they are happy girls who apparently have a lot to say! They really do quack a lot. The picture shows the "newbies" two Crested Pekins and two Welsh Harlequins. See the cute feather tufts on the heads of the Crested Pekins? They look a little like they have feather hats on their heads!

Hey, Atlanta Shout It Out! 
In a very rare moment of actual internet surfing this weekend (our lifestyle doesn't afford much time for such things!) we were checking out what folks had posted about our Online Market in and around the web. We were surprised to come up on a cool referral on Forbes Travel Guide from this Spring that we missed, tickled to find a nice review on such a great site. Also it made us think to take a look at other great reviews, posts, likes and recommendations for us out there and we sure are proud of what you all have to say about us! We invite you to post your thoughts about what we do on the site of your choice: tell folks what you think about us, we really appreciate it! 
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!

Laurie and Will with Sweet Pea 2011

 

 

 

 

 

 

 

 

 

 

 

 

 

 

photo by Anthony-Masterson Photography

Will and Laurie Moore

Moore Farms


 

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Farmer Picks
OCTOBER 30th & 31st deliveries

$20 Farmers Pick
Slicing Tomatoes (1 pound)
Apples (4-5)
Arugula (1/2 pound)
Field Lettuce (1 head)
Radishes (1 bunch)
Asian Salad Turnips (bunch) 
 
$30 Farmers Pick
everything in the $20 box plus:
Shiitake 'Shrooms (1/4 pound)
a second Slicing Tomato
a second Field Lettuce 
 
$40 Farmers Pick
everything in the $30 box plus:
Mixed Roots (1.5 pounds)
Mixed Greens (1/2 pound)
a second order Apples

(Farmer Pick contents may change before delivery due to unexpected events.)
Weekly Recipe
We're celebrating the first of our 2013 Pork Harvests with a recipe for Shrimp and Grits. Our version is inspired by the fabulous dish served at 5 Seasons Brewing, yum!

Shrimp and Grits
Ingredients: Shrimp, Saxon Mill Grits, Moore Farms Sausage, Beech Creek Farms Tomatoes, Rise and Shine Farm Garlic. (We don't yet have a local Shrimp producer on board but the rest of the ingredients we offer on the Online Market.)

Prepare Grits according to package directions or your favorite recipe: for Shrimp and Grits we like to use milk for them and add cheese when they are done.

To make Shrimp:
Wash, trim and chop 1-2 fresh Tomatoes into 1/2" dice. Trim and smash or crush 1-2 cloves Garlic.

In a skillet gently brown 1/2 pound Sausage, do not overcook. Add Tomatoes, Garlic and seasonings of your choice (we used Fennel Seed and Italian Seasoning for this batch). Cook over medium heat for about 5 minutes until Tomatoes "melt" into the sauce. Add 1/2 cup Chicken or Vegetable Broth, cook for another 5 minutes to reduce sauce. Turn heat off, add Shrimp and cover. Allow sauce to cook Shrimp for 5-10 minutes or until heated through and opaque.

Serve with prepared Grits, yum! (This sauce is also very good with pasta or rice.)  

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