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| | Our yummy $20 Farmer Pick box this week! |
Alright we did have a couple of "either/or" items this week as we didn't have quite as much Lettuce as we had hoped so some Farmer Pick orders got Arugula instead and the Soup & Salad Boxes got Spinach. Also we almost had enough Potatoes but a few folks got Sweet Potatoes in place of the "Irish" Potatoes. Hope everyone is good with any substitutions we had to make, we do try to use similar items if we are short on something!
Just a reminder our Online Market is closed for the next two weeks as we have a little holiday getaway going on. Also our fine friends at UGA are working on a Sustainable Agriculture project and would dearly love to have your input about our program! Please see the link at right and take a couple of minutes to answer a few questions. . .thank you! We wish everyone a delicious, warm and loving Thanksgiving holiday. ~Laurie & Will
We are having a Chicken Egg shortage at the moment as many of our producers are experiencing seasonal molting (a natural "break" for our 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: Vegetable Curry
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| | Butternut Squash is featured in our Curry dish! |
A delicious and filling dish, our version is great with just Veggies but you can add Chicken, Shrimp, Tofu or other proteins if you like.
Ingredients: Butternut Squash, Potatoes, Sweet Pepper, Carrots, Onions. The amount and ratio is up to you, we generally use about 2 cups each Butternut and Potatoes with maybe 1 cup each of the other veg.
Wash, trim and chop all vegetables into bite-sized chunks. The Butternut Squash does not need to be peeled, the washed skin is perfectly edible and lends another nice texture and nutty flavor to the stew. In a large soup pot heat 4T Oil (we use Olive Oil or Coconut Oil but almost any type will be fine) add vegetables and stir-fry for 5 minutes or so until the onions start to wilt. Season with salt and pepper, ground dry Ginger, Curry and Garlic. Add 4 cups Chicken or Vegetable broth, simmer for 20-30 minutes. Add 1-2 cans of Coconut Milk, check seasoning and simmer another 10-20 minutes. Serve with Rice and garnish with chopped fresh Green Onion.
Note: we are big fans of Penzey's Spices, where we get lovely Asian spices like Galangal which is great in Curries!
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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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