Orders for Hurricane Week!
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Our $20 Farmer Pick box this week, featuring Seminole Pumpkins.
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So we have to make our apologies this week, we apparently missed "saving changes" or something when we created the "Online Market is Open" email. At any rate the Farmer Pick Forecast was published as the same as the week before! It should have been as we have listed here in the Weekly Newsletter. Hopefully everyone is happy with their boxes and we didn't mess up any important meal plans! Sheesh. The Seminole Pumpkins were grown by a friend from saved seeds, they are a very special Squash and we hope you all enjoy them! Prepare as you would any Winter type Squash: cut in half (or cut the top off of these little guys) scoop out the seeds and roast. The seeds of all Winter Squashes are edible so if you like them give them a rinse, dry them off, drizzle with a little oil and season with salt and pepper before roasting in a single layer on a baking sheet. A recipe tip from the grower: they are great filled with a mix of rice and veggies, meat if you like, and roasted in a hot oven for 30-40 minutes.
So we are very thankful that Hurricane Patricia's visit was not as ferocious as it could have been. The wind and rain was plenty for all of us and she was a good practice run for Winter as we found out what needed to be shored up or tied down! The Goats in particular let us know how unhappy they were, they do NOT like to be wet and the babies whined and bleated plenty until the storm finally passed. Whew. Glad to see that sun today.
We are having another Chicken Egg shortage as many of our producers are experiencing seasonal molting (a natural "break" for the girls). It is important that our hens have this time off in their egg-laying cycle! Some farms "trick" their hens' internal timers by keeping lights on 24-hours a day but this is considered inhumane and we do not do this. The answer to fill the egg gap is to have young hens who start to lay during the molting cycle of the older birds. Our girls are just a little behind this year but please know this is a normal part of eating locally: sometimes there are ups and downs in production! We have been very conservative in the estimates for orders for the time being so if you please make a note in the Comments on your order we will fill Egg requests as best we can. For more information about molting check out our favorite website The Chicken Chick.
Weekly Recipe: Will's Hot & Sour Soup
This is a great one for chilly days and is our go-to soup for head colds (fixes you up every time!). The ingredients are also in our Soup & Salad Box this week. Our version has more veggies and features our own Thai Basil Vinegar.
Ingredients: Firm Tofu, Shiitake Mushrooms, Carrots, Turnips, Green Onions, Hot Peppers, Broth, Thai Basil Vinegar
1. Wash, trim and chop Turnips, Carrots, Hot Peppers and Shiitake Mushrooms. We like the Roots diced into small (1/2") cubes and be sure to remove the stems from Shiitakes before using.
2. In a soup pot saute the Roots and Hot Peppers until just tender with 2 Tablespoons Vegetable Oil, season with salt and pepper. 3. Add 6 cups liquid, we use Vegetable, Chicken or Beef Broth. Add 1/2 cup Vinegar, we love our Thai Basil Vinegar or use another Vinegar of your choice, preferably Rice Wine Vinegar. 4. Season soup liberally with Ginger, Cumin, Soy Sauce, Fish Sauce, and/or Galangal if you have it. 5. Add washed, trimmed and sliced Green Onions and Shiitake Mushrooms for the last five minutes of cooking, just before serving. This soup is also nice with ramen noodles or rice.
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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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