|
Our Orders This Week
 | |
Our $20 Farmer Pick box this week looks just like a salad bar!
|
Just a lovely assortment of colorful, nutritious and delicious foods going out to our Members! Remember the Swiss Chard makes a great salad green, you don't have to cook it. Also the stems are terrific chopped and used as you would celery for any dish, raw or cooked. SO we had some interesting Pea Problems this week! We didn't exactly receive from the farm what we thought they were sending: we got a mixed-up mess of Peas for sure! We had to go through and sort out the Sugar Snaps and English Peas, and there was a large amount of Snow Peas thrown into the mix, too! We ended up sending the Sugar Snap Peas in the pint clamshells as planned and then some folks got a 1/2 pound bag of Snow Peas instead (so you know they are Snow Peas if they are in a bag!). Both can be eaten raw or cooked, the pod and all. You will want to pull the stems and strings off of them, first. So after all of that, we didn't quite have enough for everyone: some folks got 1/3 pound bag of Spinach in their Farmer's Pick as replacement. Whew! Custom Choice Orders and Add-Ons to Farmer's Picks got the Sugar Snaps for sure. Otherwise, all went really well with the group of farms this week! ; ) New Additions to the Farmyard
 | |
Mama Josephine had her two kids on Saturday!
|
Our Mama Goat Josephine finally had her twins this Mother's Day weekend! Two little bucklings (boys) arrived of course as Laurie was away at market. Fortunately Will remained calm (!) and called our friend Jackie Carr to come over for the inspection.  Jackie reported Mama and Kids were doing fine and she even posted pics on Facebook for us! These two little fellows are just adorable, as all babies are. We have decided to let our own mothers name them this time since there are two and they were born on Mother's Day weekend! We'll have the announcement next week as they are still pondering names for the little fellows. 
|
|
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
|
|
|
|
Farmer Picks
| |
MAY 14th - 15th deliveries
$20 Farmers Pick
Sugar Snap Peas (pint) ~OR~ Snow Peas 1/2 pound ~OR~ Spinach 1/3 pound
Strawberries (pint)
Grape Tomatoes (pint)
Swiss Chard (bunch)
Radishes (bunch)
Carrots (1 pound) $30 Farmers Pick
everything in the $20 box plus:
Florida Roma Tomatoes (1#)
English Peas (in the shell) 1#
Another pint Grape Tomatoes
$40 Farmers Pick
everything in the $30 box plus:
Another pint of Strawberries
Bell Pepper (1)
A 2nd pint Sugar Snap Peas
(Farmer Pick contents may change before delivery due to unexpected events.)
|
|
Weekly Recipe
|
Our Recipe of the Week is for our Dinner Package:
Veggie Cheesy Polenta with Roasted Grape Tomatoes
A light and delicious Spring meal, the Dinner Package Box includes: Asiago Cheese, Stoneground Cornmeal, English Peas (in the shell), Carrots, Grape Tomatoes and Mixed Fresh Herbs.
We prepared this Polenta dish with the Saxon Mill Cornmeal and it was fantastic! The grind is just big enough to make a nice creamy Polenta.
1. Bring 4 cups of salted water to a boil.
2. Slowly add 1 cup Saxon Mills Cornmeal and whisk to combine.
3. Reduce heat to medium-low, cover and cook for 20 minutes, checking regularly and whisking to prevent sticking.
4. Check for seasoning, add salt and pepper as needed. Just before serving stir in 1/2 cup grated or crumbled Wright Dairy Asiago Cheese.
Roasted Grape Tomatoes Roasting any vegetable brings out the natural sugars and enhances flavors. It's an easy trick to lure picky veggie eaters! Wash and slice Grape Tomatoes in half. For this recipe use a pint for 4 - people, half a pint for one or two folks. Toss in a bowl with sat, pepper and just enough Olive Oil to coat. Place on a lined baking sheet and roast in a hot oven for (400 degrees) for 10-15 minutes or until tender and starting to brown.
Prepare the Vegetables:
1. Shell the English Peas and set aside. 2. Wash, trim and dice Carrots into 1/4" cubes (or larger rounds if you like!). 3. Wash and trim Mixed Herbs. We sent Thyme, Parcel (a cross between Parsley and Celery), Sweet Marjoram and a French Sorrel leaf. Pull the leaves off of the Thyme and Marjoram, chop the Parcel and Sorrel finely. 4. In a saute pan heat 2T Olive Oil, add carrots and Peas, season with salt and pepper. Cook stirring occasionally for 5-10 minutes at the most, you want them to be tender-crisp. Add Fresh Herbs and stir to combine, remove from heat.
Serve the Vegetables and Roasted Grape Tomatoes with the Cheesy Polenta, yum yum yum!
|
|
Freedom Farmers Market
|
Come see us! We will be at The Carter Center every Saturday from
9am - 1pm with a variety of products from Moore Farms and Friends.
Check out the market website for more info and be sure to sign up for email announcements:
|
|
