Happy Berry Orders This Week
|
| | Our $20 Farmer Pick Box this week! |
We were so thrilled to get the first batch of Certified USDA Organic Strawberries from Miles Berry Farm this week! They conveniently put them in quart containers for us so we didn't have to send two separate pints: we used one quart for the Farmer Pick orders instead of using more plastic. : ) The forecast for next week is already delayed on the next round from our little cold blast but we're first in line for the next picking yay! (We're especially tickled since they were so sweet and beautiful!) SO be sure to refrigerate these beauties and plan on enjoying within the next few days. They are not treated with anti-fungal chemicals - as the non-organic ones in grocery stores are - so they simply will not hang out and wait for a week.
Pickup Location Updates We had a record order week with the berries and all but a few sites are not getting enough orders to keep deliveries coming! Garrison Afterschool, the new Grant Park Charter Schooland Atlanta Community Food Bank really need to get a boost (we have to have at least 10 orders per week to maintain deliveries to a site). Please help spread the word and let us know you want to keep these Pickup Locations otherwise if we don't see an uptick they may be gone soon!
Great new Pickup Days/Times! We sent a direct email to folks who have picked up from the Smyrna Grateful Bread Company location during the past 12 months and forgot to include the info in the Newsletter. We're really happy to offer our Farm Box pickups to coincide with the bakery's retail shopping hours on Thursdays and Fridays:
SMYRNA: The Grateful Bread Company
Thursdays and Fridays from 11am - 6pm. Now you can enjoy shopping at the bakery when you pickup! Located next to the Crossfit Gym.
Orders will be donated to staff if not picked up by 6pm Friday.
1600 Roswell Street Suite 9 Smyrna 30080 - 770-436-7173
Weekly Recipes:
Valentines Dinner Package
|
| No one will ever guess the vegetable
ingredient in this luscious cake! |
Whether you prepare these dishes for the weekend or enjoy them during the week they make simple ingredients super special! Featured in our Dinner Package we're sharing our easy recipes for White Sweet Potato Soup, Pasta with Kale Pesto & Truffled Fontina and Chocolate Beet Cake for dessert (with fresh Strawberries!).
Recipes serve 4.
WHITE SWEET POTATO SOUP
Wash, trim and peel two pounds of White Sweet Potatoes. Dice into ¾" chunks. Steam or boil until fork tender (steaming gives them a really nice texture but boiling is fine, too). Drain and add 1 cup Whole Milk, Cream or Half and Half, 2 cups Vegetable or Chicken Broth and 2 Tablespoons Butter. Puree with an immersion blender (or use a food processor or blender) until your desired consistency. Season with salt and pepper to taste.
PASTA WITH KALE PESTO & TRUFFLED FONTINA
This amazing cheese from Wright Dairy gives so much flavor you don't need a lot of seasoning for this dish. Prepare Pasta of your choice according to package directions and make the Kale Pesto while it is cooking: wash, trim and chop 6-8 leaves of Kale, about 2 cups total chopped. Pulse in a food processor with 2 Tablespoons good Olive Oil, salt and pepper and 1-2 cloves Garlic until Kale is finely chopped like a Basil Pesto. Toss with hot cooked pasta and grated Truffled Fontina cheese just before serving.
CHOCOLATE BEET CAKE
Laurie's Mom perfected this recipe, the rich chocolate flavor and moist texture are something special. Serve with the fresh berries and ice cream.
~ 2 cups cooked pureed Beets you can also use other roots such as Turnips, Rutabagas, Sweet Potatoes, etc.)
~ 2 cups All Purpose Flour
~ 1.5 cups Sugar
~ 1/2 cup Cocoa
~ 1.5 teaspoons Baking Soda
~ 3/4 teaspoon Salt
~ 2 large Eggs
~ 3/4 cup warm Coffee (or sub with Water)
~ 1/4 cup Vegetable or Canola Oil
~ 1 teaspoon Vanilla
Whisk dry ingredients until blended. In another bowl mix together wet ingredients, combine with dry ingredients. Bake in a 9" round greased and floured cake pan at 350 degrees for 45 minutes or until toothpick comes out clean. Let this cake cool in the pan for 20 minutes before turning out to cut.
Farmhouse Supper Club
Supper Club is every 2nd Saturday for the first half of the year with a special Sunday date for Valentines Day. (Fall dates will be set later.) We are sold out for Valentines but you can reserve for any of these other dates:
March 12th / April 9th / May 14th / June 11th / July 9th
Our Supper Club meals are four-course menus we prepare right here on the farm with the ingredients we have from our group of farmers that week. We always have a Soup, a Salad, a Main Course (both Vegetarian and Meat options) and Dessert. The Kids Menu is smaller portions of the four courses and we can accommodate food allergies and preferences for most anyone. Be sure to look for the lovely article about our Supper Club in the Atlanta Journal-Constitution from January 21st! If you missed it here is the link to the online version.
|
|
From the Farmers
We are very proud to bring our farmer 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
|
