So this is our last delivery week of 2014! Our Farm Boxes went out filled with all kinds of yummy food from our farms for your kitchens.
Our first holiday farm project is a new Feed Shed built primarily with used pallets.
We are so thankful and grateful for our fantastic Members and amazing Farmer Friends: we love what we do so much and we can't do it with all of you! We're looking forward to our holiday vacation, this year it will be a mix of farm projects and an actual vacation getaway so we're thrilled (it's been a loooooong year).
Cheers everyone, we wish you wonderful happy warm delicious celebrations with family and friends. See you next year!
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Winter Investment Incentive
Our seasonal special offer for new and renewing Online Market Investors is a nice big bonus this time: we'll add $20 to your spending credit for the Basic Investment Program, $40 for Supporting level, $100 for Sustaining and $200 for Foundation. That's a SWEET deal!You can place orders for our Investment Program during the holiday break and our Winter Incentive will run through January 31st.
Holiday Schedule
This year our Online Market is closed for the two weeks of December 22nd and 29th as the holidays fall smack in the middle of the week.
Merry Merry Merry!
Happy Happy Happy!
Joy Joy Joy!
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!
Kale (bunch) Mixed Roots (2 pounds) Salad Mix (1/2 pound)
(Farmer Pick contents may change before delivery due to unexpected events.)
Weekly Recipe
Butternut "Pumpkin" Pie
Butternut Squash is a perfect substitute for Pumpkin, in fact a lot of the canned grocery store Pumpkin is actually Butternut Squash! We had this pie for Thanksgiving this year and it was dee-licious.
1. Prepare Squash: Wash 1 large Butternut and cut it in half or large chunks. Place on a lined baking sheet, cover with foil and roast in a 350 degree oven for 45 minutes. (Alternatively you can steam or boil.) Allow to cool. Scoop out of shell and puree in a food processor until smooth. You will need 2.5 cups of Butternut puree.
2. Mix together pie filling:
1 cup sugar
2 t ground cinnamon
1 t ground cloves
1 t ground allspice
1/2 t ground ginger
2 t vanilla extract
1/2 t salt
4 large eggs
2.5 cups Butternut puree
1.5 cans (12oz) evaporated milk (or Heavy Cream)
3. Pour into prepared Pie Shell (homemade or from the refrigerator section). The mixture will be runny.
4. Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 and bake another 45 to 60 minutes. The pie is done when a clean knife inserted into the center comes out clean. Chill before serving with Whipped Cream or Ice Cream.
Freedom Farmers Market
This Saturday is the last Market of the year, come see us at The Carter Center! We'll have Gift Baskets, Gift Certificates and lots of yummy goodies to stock up on for the holidays.
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