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| | Our $20 Farmer Pick box this week is full of delicious and nutritious food! |
Some of our tips for enjoying Good Food when time is limited during the week: wash and dry Lettuce and Greens, store in zip bags or sealed containers in the fridge until ready to use on sandwiches, salad, soups and stir fries. This is great for Cabbage too, prepped for Cole Slaw or Steamed or Braised Cabbage as side dishes. Green and Red Cabbage can pretty much be used the same way but Red Cabbage is more nutritious as most colorful vegetables are. An easy way to get more Kale (or other dark green leafy vegetables) into your diet is to saute with onions and garlic then toss with pasta, rice or grains, give it a drizzle of olive oil and season with salt and pepper. Wash, trim and chop Roots, drizzle with Olive Oil and season with salt and pepper. Roast until tender then cool and refrigerate. Enjoy as a salad with a little vinaigrette, reheat for side dishes, or puree into soup with a little broth and cream. Make up lunch boxes for the week with an Apple or Tangerine, Pecans, Crackers and Cheese chunks. YUM!
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| | Our Miss Guinness is almost 6 months old now and just 25 pounds! |
Our Members have been asking about how little Miss Guinness is doing so here is a new photo of our little half pint! For those of you who didn't hear her story she was one of our goat kids born in September whose Mama (Niblet) rejected her so she was bottle-fed by her humans. She made regular appearances at the market on Saturdays as she had to be fed every few hours! She is still very small, about half the size as her sister and cousins, and will probably always be a little squirt. While she does spend the day with her Goat herd family she has her own house to sleep in at night and will always view her People family as primary. She will likely show up at the market with us sometimes this year so be sure to come see her there or here at the Farm for our Supper Club!
Weekly Recipe: Cabbage Koftas
 This one is always such a hit we have to highlight it at least once a year. Spicy, filling, warm and so delicious, Cabbage (or Meat) Koftas are a memorable dish we know you will enjoy every time!
Koftas are fried dumplings served in a spicy sauce and are found in many food cultures. The dumplings can be made using different vegetables and some popular ones are cabbage, zucchini, or potato. We have added Beef or Pork too for another delicious version. Serves 4-6.
For Koftas:
2 cups shredded cabbage
3/4 cup flour (or more as needed)
1/2 teaspoon ground cumin seed
2 teaspoons chopped fresh cilantro
1 teaspoon grated fresh ginger
1 chopped green chili
1 teaspoon salt
Oil to fry
(We have also steamed to cook the dumplings instead of frying)
Sauce:
3 medium tomatoes (canned are fine, 1-1/2 cups)
1/2 inch grated ginger
1 green chili finely chopped
2 Tablespoons yogurt (we usually add more to taste)
2 Tablespoons oil
Pinch of Garlic Powder
1 teaspoon ground cumin
1 Tablespoon flour
1/2 teaspoon Turmeric (or 1 t grated fresh Turmeric)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 Tablespoons finely chopped cilantro
1 teaspoon sugar
To prepare Koftas:
Mix together all the Kofta ingredients. Adjust flour as needed to make a texture of a soft dough. Note: make this mix just before you are ready to fry the Koftas otherwise it can become watery.
Heat the oil in a frying pan on medium high heat. (you want at least 1½ inches of oil.) To check if the oil is ready, just put one small piece of the dough in the oil, it should sizzle and rise to the top right away.
Carefully drop 1 Tablespoon of the dumpling mixture into the frying pan at a time. Fry the Koftas in small batches, avoid crowding the frying pan, turning occasionally until they are golden-brown. Remove them to a paper towel lined platter in a warm oven until all are fried.
Sauce:
Blend the tomatoes, green chilies and ginger in a food processor or blender to make a puree. If you prefer a milder version, take the seeds out of the chili first. Use dried hot pepper when fresh chilis are not in season.
Place tomato mixture in a saucepan and add the garlic, cumin and flour. Add the turmeric, coriander and paprika, cook on medium heat until the sauce reduces by about half.
Next add Yogurt and cook for another minute. Add about 1 cup water and the salt. As it comes to boil reduce the heat to medium-low and let the sauce cook for few minutes.
Note: adjust the thickness of the sauce to your taste by adding more or less water and/or Yogurt. Place the prepared Koftas into the sauce and simmer for another 7 to 8 minutes. Turn off the heat, stir in the cilantro and cover until ready to serve with rice.
Farmhouse Supper Club
We had a ball with a wonderful group of folks for our Valentines Supper! Make your reservations for our upcoming dates (only a few seats left for March so hurry if you want to come out for this one):
March 12th (almost full) / 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.
Purchase your reservations here and be sure to make a note in the Comments section of the order which date you are reserving for. If you have not been out yet to join us for our Farmhouse Supper Club we look forward to your visit!
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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!
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photo by T. Brodnax special for The AJC
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Moore Farms
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