Moore Farms
Beauty Orders This Week  
Just a box full of antioxidants this week! 
What a whirlwind week we had here at Moore Farms! One of our year-old Goats Beau had to go to the veterinarian when we saw he was having trouble walking. It turned out to be a completely bizarre parasite that attacks the spine of Goats, Alpaca and Llamas. The really crazy thing is how random this pest is: it must first be hosted by both a White Tailed Deer and a Snail before the Goat happens to eat the Snail and pick it up. Thankfully it is not at all common here in the South, our little guy just had bad luck! He's doing so much better already with just six days of treatment.
Mama Josephine enjoying the sunshine with Beau the Buckling. 
Our first Farmhouse Supper Club was a blast! We had such a wonderful group of folks and we all had a great time. Our March Menu is set, see details below and send us an email to reserve your seats at our Farmhouse table.

All went well with the harvests and deliveries from farms this week, thankfully. Now we are all scrambling to hunker down and keep everything from freezing solid over the next two nights. We know Winter isn't over yet but we're certainly ready to be done with it!
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Farmhouse Supper Club
Farmhouse with New Roof 03.2011
Will's Grandfather built the Farmhouse in 1929. 
Our March and April dates are filling up! Click here for all the details about our exciting new program. Why not make plans for a relaxing drive in the country to enjoy a delicious local organic meal with us? Our March Supper Club Menu is set, we'll be celebrating the First Day of Spring! Check it out:

First Course: Soup du Jour 

Second Course: Farmhouse Salad 

Third Course: choice of
Frolona Farms Pork Roast with
Sweet Potatoes & Stuffed Collards

~OR~

Spring Vegetable and Goat Cheese Ravioli 

Fourth Course: Mom's Carrot Cake 
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


 

  
Babble.com Top TenBest of ATL 2011Yelp
Creative Loafing Best of 2010
  
Farmer Picks
FEBRUARY 18th & 19th
deliveries

$20 Farmers Pick
Florida Strawberries (pint)
Mixed Roots (2 pounds)
Cabbage (1)
Kale (bunch)
Florida Grapefruit (2)
Hydroponic Lettuce (1) 
 
$30 Farmers Pick
everything in the $20 box plus:
Jerusalem Artichokes (1)
Apples (4-5)
Florida Bell Pepper (1) 
 
$40 Farmers Pick
everything in the $30 box plus:
Cracked Pecans (1 pound)
Grape Tomatoes (pint)

(Farmer Pick contents may change before delivery due to unexpected events.)
Weekly Recipe
Strawberry Apple Tart

Our dessert for the Farmhouse Supper Club Valentine's Day Menu, this is a home-run hit every time we make it!

1. Prepare pie crust or use a prepared crust from the grocery store. Pre-bake crust at 375 degrees until surface is dry and set, it should be about half-baked.

2. Wash, trim and peel 3-4 Apples. Chop into 1/2: chunks. Place in a pot and add 1 cup water, 1 cup White Wine. Bring to a boil and simmer for 15-20 minutes or until soft. Use a potato masher to crush, apples should still be a little chunky.

3. Wash, trim and slice 1 pint Strawberries. Add to prepared Apples and mix together well to combine, slightly crushing berries.

4. Mix in 1/2 cup Sugar, pinch of salt and 1 teaspoon each Vanilla and Cinnamon. Pour fruit mixture into pie crust, bake at 375 degrees for 15 minutes while prepping Crumb Topping.

5. Prepare Crumb Topping: mix together 1/2 cup Flour, 1/4 cup Sugar, pinch of salt, 1/4 cup Butter cut into chunks. Mixture should be crumbly.

6. Sprinkle Crumb Topping over the top of the pie and bake for another 15-20 minutes or until just browned and bubbly.

Allow to cool before serving with ice cream! 

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