Our Yummy Orders This Week

Such a beautiful array in our $20 Farmers Pick this week!

Whew, after a few weeks in a row with small substitutions for our boxes everything went just exactly as planned this week! Of course Father Winter paid us another brief visit Tuesday night so that wasn't so nice, but I don't know what we do if there weren't something weird happening in our world. So far reports are that the chill wasn't a problem for our farmers and we didn't get below 37 degrees here at Moore Farms.

Five Ways to Enjoy Your Farm Box

1) Grate the Radishes and add to Cole Slaw.
2) Slice Radishes thinly and place on top of a swipe of Goat Cheese on bread, sprinkle sandwich with salt and pepper.
3) Dice Beets and saute with a little Olive Oil, a squeeze of Orange Juice, fresh Orange Peel, salt and pepper (these are great on a salad, too). No need to peel Organically grown roots!
4) Toss Grape Tomatoes with Olive Oil, salt and pepper, roast at 350 degrees for 15 minutes. Spread on crackers or add to pasta.
5) Wrap half of a Strawberry with a dab of Goat Cheese in a Lettuce Leaf for a tasty treat!

Will's Mom Virginia Moore

Many thanks to those Members who read our brief note about Will's mom being in the hospital, we appreciate your healing thoughts and prayers! She used to be a regular presence at the farmers markets years ago so many of our Members have met her. (She makes the beautiful Potholders we sell, too.) Virginia is 83 years young but a run-in with her neighbor's scooter caused a nasty leg injury. She has several more weeks before she will begin to walk again. Her spirits are high and she has had lots of visitors and well-wishers which are all helping to keep her on a healing track. She is looking forward to coming with us to the Freedom Farmers Market at The Carter Center later in the year!

New Website Testing

We have been working for some time on our new website (in-between everything else) and we're getting to the home stretch! We're looking for about a dozen volunteers who are very familiar with both our Online Market program and the current site functions to help us test our new site. Let us know if you're interested and we'll send you the details.

Rate our Online Market!

We have been getting lots and lots of terrific emails about how much folks are loving our Online Market. Help spread the word by Rating us on Facebook, Yelp, Tweeting about us or posting a recipe you prepare with our Good Food on Pinterest. Links to us are below, and thanks for such great feedback!!

Our Early Birds getting their worms!

We're running our Early Bird Offer through the month of April: order by midnight Friday and get $1 off of your order. Many thanks to our Members who ordered early!

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

Freedom Farmers Market

We are having a blast with our new weekly Freedom Farmers Market at The Carter Center! SO many Members and Friends have come up to shop and visit us it's been terrific. It is great to meet Members we have fed for years and new Members, too, come see us!! Investment Program Members: you can spend your Account Balance with us at our booth! We will be there every Saturday from 9am - 1pm with a variety of products from Moore Farms and Friends. Check out the website for more info and be sure to sign up for market email announcements:

freedomfarmersmkt.com

Farmer Picks

APRIL 16th & 17th deliveries

$20 Farmers Pick

Strawberries (pint)
Hydroponic Butterhead Lettuce (1)
Grape Tomatoes (pint)
Cabbage (head)
Beets (bunch)
Radishes (bunch)

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

Tuscan Kale (bunch)
Florida Oranges (4)
Florida Grapefruit (1)

$40 Farmers Pick
everything in the $30 box plus:
Another pint of Strawberries

Another pint Grape Tomatoes
Collard Greens (bunch)

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

Weekly Recipe

Our Recipes this Week are for our Cheeseburger Dinner Package

Our Dinner Packages are a great way to enjoy an all-local organic meal without having to incorporate a lot of new ingredients into your weekly schedule. Perfect for new Members who are just getting into adding our Good Food to their diet, we include the main ingredients and the recipes so you can enjoy a delicious lunch, brunch or dinner with family and friends. Cheers!

Cheeseburgers

There are two important tips when preparing Grass-Fed or Pasture-Raised Meats. First, don't overcook the meat! Be sure to take meats off of the grill, out of the oven or off of the stovetop and allow them to rest for the final cooking time and temperature. We have used the great info on this website and can recommend it: www.onlygrassfed.com. Second, be sure to add a little extra fat to the meat. Grass-fed meats tend to be much leaner and if you add a little Olive Oil or other fat (Sausage, Bacon Fat, etc.) you will usually come out with a much better result.

Prepare the Cole Slaw a little ahead so the flavors can develop. Trim and chop Cabbage to desired consistency, we tend to chop ours fairly fine so you don't get a big chunk in one bite! For four people we use 6 cups of chopped Cabbage. Season with salt and pepper, stir in 1 Tablespoon Honey (or Sugar). Add 2 Tablespoons Apple Cider (or other) Vinegar, stir in 1/4 cup Mayonnaise or Plain Yogurt and chill. You can add any other chopped fresh Vegetables you like, Carrots, Celery, Onions, even Kale makes a beautiful addition to basic Coleslaw.

Prepare Cheeseburgers:

Finely chop � small Onion, add to one pound Ground Beef with 1 Tablespoon water and 1 Tablespoon Olive Oil. Season with salt, pepper and your choice of other spices (we like to add Granulated Garlic and Paprika, too!). Mix the ingredients together gently, try not to moosh the meat up too much, this can make the texture tough. Pat into 1/4 pound patties, place on a platter in the fridge until ready to grill or cook in a skillet on the stove.

Slice Red Hill Cheddar Cheese, chill til ready to grill.

Sweet Potato Fries:

these are so easy to do and are just as satisfying as deep-fried fries. Trim, peel and cut Sweet Potatoes into your favorite shapes (long and skinny or round, either way). It's best if they are fairly thin, go for about 1/4" thickness. Place in a single layer on a lined baking sheet and bake at 350 degrees for 15 minutes. Don't put anything on them yet, they will be dry but that's OK! After they are partially cooked remove them from the oven and allow to cool. About 20 minutes before you want to serve them toss/drizzle the Sweet Potatoes with just enough Olive Oil to lightly coat, season with salt and pepper. Bake at 400 degrees for another 15 minutes or until crispy and browned, serve immediately.

Toast the rolls or buns you want to use for the burgers while the oven is still hot.

Grill them Burgers: Starting out with chilled patties will let you get the outside nice and browned while the inside will still be medium doneness. Cook over medium heat for 3-5 minutes per side depending on how well you want them done, flip only once. After removing burgers from the grill or skillet place the cheese on top and cover with a lid to melt. Serve on toasted buns with the Sweet Potato Fries and Cole Slaw, yum!

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