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Our Orders This Week
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Our yummy $20 Farmer Pick box for this week's orders!
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Just a fantastic week for all of our farmers, rain was right on time and plenty of sunshine for everything growing. The Spring seems to be racing toward Summer so quickly this year. We never feel that we are completely out of the woods when it comes to a late cold snap until Memorial Day (we have lots a lot of Tomato plants over the years planting too early!). Thankfully the cold front dipping down from up North doesn't look like it will reach us this week, hooray! Nothing weird or troublesome to report on harvests and deliveries for orders, either, all went just as planned so double hooray! Box Graffiti: Do Some Art for Us! We have not mentioned the recycled boxes lately and were very glad to see this terrific Box Graffiti come in from the Clifton Schools last week. Julie Pace's family sent a big hug on a box back to us and we love it! A note of pride: ALL of the boxes we packed and delivered on Wednesday this week were recycled! Decorate your boxes before returning for re-use with any and all wonderful art you can think of: for the month of June we will pick our favorite three Box Graffiti boxes and post them in the Newsletter! |
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A big hug was sent to us from Julie Pace's family!
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Weekly Recipe: Herbed Deviled Eggs
Lovely for lunch or brunch, our version of Deviled Eggs has a tasty Herbal twist. For best results "age" fresh Eggs for at least 2-3 days before steaming or boiling. You can do this by leaving them at room temperature, on the kitchen counter will work fine. You can also keep them in the fridge for 2-3 weeks for the same result: the proteins inside the egg starts to break down so it won't stick to the shell when peeling. Fresh Eggs are totally fine to boil, too! They just might have some little bits that stick when peeled. This is a fun recipe for kids though it can be a little messy. : )
1. Place Eggs in saucepan, cover with cool water (alternatively you can steam the Eggs). Over medium high heat bring them to a boil, cover and cook for 5 minutes. Remove from heat and allow to cool completely before gently cracking and peeling.
2. Slice eggs in half lengthwise, pop cooked yolks out into a bowl.
3. Mash yolks well and mix with just enough mayonnaise, yogurt or sour cream to bind. Blend well, mixture should be very smooth and creamy, season with washed chopped fresh herbs (we used Cilantro this week) salt and pepper.
4. Other flavorful ingredients: add 1 teaspoon Dijon mustard; minced Sweet Pickles, Olives or Green Onions; other spices such as curry, smoked paprika or cumin. We LOVE the Hot Damn! Pickled Asparagus chopped up in there, too.
5. Spoon filling into each half, chill and serve. (We have a very small sized "disher" or ice cream scoop which works well for this or you can "pipe" the filling with a pastry bag or zip bag with the corner cut off.
Moore Farms City Chicks
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Sweet Pea loves to guard the Baby Chicks!
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If you have ever thought about being a City Chicken owner we are ready and willing to enable your aspirations! Our Moore Farms City Chicks program set up a dozen Atlanta families with their very own backyard flock "starter kit" last year. Our first little ones moved to their new Decatur digs this week! We provide everything you need to get started, you just supply the coop (you can build your own or there are LOTS of kits you can find online). Advantages of our program include a Rooster Return guarantee and 24/7 Tech Support. Check out the details here and put in your reservation for your City Chicks!
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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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05/28 - 05/31/2015