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Orders For "Normal" Deliveries This Week!
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Our yummy $20 Farmers Pick box this week.
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Whew, we cannot remember the last time we were so glad for a plain-old uneventful week. We did have one substitution: the terrible weather delayed the Florida Citrus deliveries so we replaced the Florida Oranges in Farmer's Pick boxes with Florida Tangerines. We had Oranges for Custom Choice, Add-On Items and Fruit Boxes so no changes there. Otherwise another beautiful and delicious week of Good Food from our group of growers!
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February Farm Dinner
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The Farmhouse at Moore Farms
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Alright, we made it to February! It feels like we've turned a corner after last week and we're just going to go ahead and celebrate Spring. We have finalized the details for our February Farm Dinner and the reservations are open. This is a wonderful meal we prepare ourselves in the Farmhouse at Moore Farms, a very special way to celebrate Valentines Day. We went ahead and scheduled it for a Sunday afternoon this year, thinking that folks would feel a little more relaxed on that day and we wanted to get everyone on the road back home before it gets too dark. It's a beautiful hour and a half drive to the farm for a memorable day so come on out and join us! Click here for details and to register, even when the rest of the website is closed for ordering.
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Don't Throw Those Stems Away!
 Most of the stems of the veggies we send to you in our boxes are totally edible and delicious, too! Swiss Chard, Kale and even Collard Green stems can be used if you chop them up. For this week's Broccoli don't throw away the long stems, they are the sweetest part! Peel, chop and add raw to salads, vegetable slaw, soups or stir fries. They add another great texture and flavor to any of these dishes and can even be sliced into sticks and served with dip.
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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
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FEBRUARY 5th & 6th deliveries
$20 Farmers Pick
Apples (4-5)
Spinach (1/3 pound)
Sweet Potatoes (2 pounds)
Cabbage (1 head)
Collard Greens (bunch)
Florida Tangerines (4) $30 Farmers Pick
everything in the $20 box plus:
Another order Apples
Florida Tangerines (4)
Broccoli (3/4 pound)
$40 Farmers Pick
everything in the $30 box plus:
Carrots (bunch)
Florida Grapefruit (1)
Mixed Roots (1.5 pounds)
(Farmer Pick contents may change before delivery due to unexpected events.)
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Weekly Recipe
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Cabbage Koftas
This is a big favorite here at the farm, the recipe shared with us by Member David Shea a few years ago. If you are looking for a new way to enjoy Cabbage that even picky eaters will try (and like!) give it a go: we hope it will be a favorite in your home, too!
Koftas are fried dumplings in a variety of spicy sauces. The dumplings can be made using different vegetables and some popular ones are cabbage, laucki (bottle gourd), zucchini, or potato. This particular recipe uses cabbage and serves 4-6.
For Koftas:
2 cups shredded cabbage
3/4 cup flour (or more as needed)
1/2 t ground cumin seed
2 t chopped fresh cilantro
1 t grated fresh ginger
1 chopped green chili
1 teaspoon salt
Oil to fry
(We have also prepared with meat, adding Ground Beef or Pork and/or 1T fresh Orange zest.)
Sauce:
3 medium tomatoes
1/2 inch grated ginger
1 green chili finely chopped
2 T yogurt
2 T oil
Pinch of Garlic Powder
1 t ground cumin
1 T flour
1/2 t Turmeric (or 1 t freshly grated Turmeric)
1/2 t salt
1/2 t paprika
1/4 t red pepper flakes
2 tablespoons finely chopped cilantro
1 teaspoon sugar
To prepare:
Mix together all the kofta ingredients. Adjust flour as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it can become watery.
Heat the oil in a frying pan on medium high heat. (The frying pan should have at least 1½ inch of oil.) To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
Slowly drop about 1 Tablespoon of the dumpling mixture into the frying pan one at a time. Fry the koftas in small batches, avoid crowding the frying pan, turn occasionally until they turn golden-brown.
Sauce:
Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
Add the garlic, cumin and flour, mix well in a sauce pan. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the sauce reduces about half.
Next add yogurt and cook for another minute. Add about 1 cup water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water. Add the prepared koftas and let it simmer for another 7 to 8 minutes. Turn off the heat add the cilantro and cover until serving with rice.
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