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| | Our $20 Farmer Pick box is just full of nutritious delicious food! |
Whew we all made it through another pretty darn cold spell just fine this week. In recent years the rain/ice/snow combined with cold blasts really put a hurt on our group of growers. So far this Winter we have been very fortunate and we're just going to keep our fingers and toes crossed that we'll miss that terrible weather pattern this year.
So the boxes just have a great array of local and regional produce: featured this week are the Brussels Sprouts from Beech Creek (they grow the Apples, too!); Spinach from 2G Farm; and Mixed Roots from several folks. The Spinach will need extra washing again this week, a side effect from the rain. If you normally wash 2-3 times you will likely need to dunk, swish and spin 2-3 more times to get the sand off of this tasty Bloomsdale variety (it's worth it)! Mixed Roots this week include some or all of the following: Rutabagas; Purple Top Turnips; Beets; Purple, White and Orange Sweet Potatoes; Yukon Gold Potatoes. The Mizuna can be lightly sauteed otherwise treat it like Arugula or Salad Greens, it makes a terrific chopped salad. Also one note on storing our produce: pretty much everything except for the Tomatoes should be refrigerated when you get your box home. Fruits especially (including the Citrus) once they have been refrigerated they will go South quickly if left out on the counter. Enjoy!
We are so excited to re-start our deliveries to Cox Enterprises! We have a terrific new site for box pickups (the Rotunda). Many, many thanks to Rachel Azriel for helping to make it possible for us to bring our Good Food back to Cox families! Click here for details.
Our deliveries to our longest-running Pickup Location, Trinity Presbyterian Church will be nudged back to 1pm - 7pm starting next week to make a little room in the delivery route.
Stay tuned for our new Grant Park pickup info, details coming in the next couple of weeks!
Weekly Recipe: Broccoli Cheese Soup
Our version of this favorite is super simple if you have never made it at home. Make extra and freeze to have a quick supper with a salad on busy nights! This one was featured in our Soup & Salad Box this week. Will likes this soup pureed so that it is creamy and Laurie prefers it with some Broccoli chunks (either way it is delicious!).
Ingredients:
1 pound Broccoli, washed trimmed and chopped
2 cups Vegetable or Chicken Broth
2 cups Cream, Milk or Half & Half
1/2 cup crumbled Wright Dairy Aged Fontina Cheese (or other cheese)
Olive Oil, salt and pepper
Place Broccoli in a soup pot and saute with 2T Olive Oil over medium heat, season with salt and pepper and cook until just tender. Add 2 cups Chicken or Vegetable Broth, cover and simmer for 15-20 minutes.
Turn off heat and stir in 2 cups Cream, Milk (or half and half) and ½ cup grated Aged Fontina Cheese. Using an immersion blender puree the soup until desired consistency (Will likes it very smooth Laurie likes it a little chunky). If you don't have an immersion blender a food processor or blender will work as well but put an immersion blender on your wish list, they are great! ; )
Farmhouse Supper Club  We will have our 2016 dates set next week just in time to coincide with a lovely article scheduled to be in the Atlanta Journal-Constitution January 21st! You can pre-order tickets now and choose your date later or wait until we announce to purchase for specific dates. If you have not been out to join us for our Farmhouse Supper Club we look forward to meeting and feeding you this year!
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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!
 Moore Farms
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