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| | Our gorgeous $20 Farmer Pick box this week. |
If you need any more reasons to eat your Dark Green Leafy vegetables (according to the American Institute for Cancer Research they are excellent sources of fiber, folate and a wide range of carotenoids!) these delicious and beautiful vegetables are powerfully nutritious. Whether you chop for salads (our favorite), juice, saute or try them in our Weekly Recipe you simply cannot go wrong enjoying Chard, Collards, Spinach and/or Kale on
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| | Daffodils are blooming away at the Farm! |
a regular basis. You'll be glad you did! We were happy to get late word of a special delivery of Miles Berry Farm Organic Strawberries this week! Hopefully everyone who wanted them got them, we're still not into the full season but these first berries have been wonderful! They certainly help us feel as if Spring is here. The weather has been wonderful though it does play a little bit of a trick on our minds: it actually causes farmers to feel as if we're LATE when we really are all right on time if not a little ahead on the calendar. We got more tilling done here at Moore Farms this week with Peas and Onions in the ground and the old Chicken Yard getting ready to be planted with a brand-new Herb and Flower Garden. We are a little over two weeks away from the First Day of Spring, hooray!
Weekly Recipe: Grits and Greens
 Here at the Farm we're not really big on traditional casseroles but this one is a favorite side dish and is wonderful for brunch. You can use any type of Green but we really like using a mix of Collards and Kale. The amazing Grits from Saxon Gristmill are truly special: it's a mix of white and yellow heirloom corn they grow on their own farm for a wonderful flavor and texture. Once you have tried their Grits and Cornmeal you won't buy either from the grocery store again!
Prepare Grits: Bring 2.5 cups water/broth (or mixture) to a boil in a covered saucepan. Slowly add 1 cup Grits, stir, reduce heat to low, season with salt and pepper, cover and cook for 40 minutes. Stir occasionally to be sure they are not sticking. Remove from heat and add 1/2 cup Cream or Milk and 1/4 cup Grated Cheese of your choice.
Prepare Greens: Wash, trim and chop Mixed Greens. Chop 1 medium Onion and 2-3 cloves Garlic if you like*. Heat 2T Olive Oil in a skillet, add Onions, stir to heat through, add Greens and Garlic, stir and cook just enough to wilt the Greens. Season with salt and pepper, cover and reduce heat to low for 5 minutes.
Prepare a 9" square Casserole dish by oiling or buttering the bottom and sides.
Layer 1/2 of the Grits in the bottom, spread Greens on top and spread remaining Grits over all of the Greens. Bake for 20-30 minutes or until bubbly and browned.
*You can also add some Red Pepper flakes for a little heat!
Farmhouse Supper Club
We had a ball with a wonderful group of folks for our Valentines Supper! Make your reservations for our upcoming dates:
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!
Moore Farms
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