Weekly Recipe:
Asian Pac Choi Salad
We combine delicious fresh Pac Choi, Shiitake Mushrooms and GMO-free Tofu with lots of umami flavor for a wonderful light meal or side dish. We know you will love it! This will feed two to four folks. Shiitake should be eaten just a little cooked as they can cause upset stomach of used raw. Stems are usually removed as they can be tough but are great ingredients to add when making broths or to add to compost. 1. Wash, trim and chop 3/4 pounds of Pac Choi. Wash, trim and chop 2-3 Green Onions, Green Garlic or Wild Leeks (we'll have them at market on Saturday!). Set these aside until salad assembly.
2. Trim the stems from 1/4 pound fresh Sparta Shiitake Mushrooms. In a skillet gently saute with 2T light oil for 1-2 minutes, just to take the raw edge off of them. Combine with dressing (see below) and set aside.
3. Drain and chop 1/2 block of firm Tofu (from The Soy Shop) and brown on all sides in the skillet with just enough oil to keep from sticking.
4. Mix up Dressing: 1/4 cup Thai Basil Vinegar (or Rise Wine Vinegar or other light Vinegar), 2T chunky Peanut Butter or chopped Peanuts, 1/8 cup Peanut or other light Oil, 2T Honey or 1T Sugar, 2T Fish Sauce, 1T Sesame Oil, 1/2T Chili Oil, Ginger, Garlic and Cilantro to taste.
5. Just before serving toss together the marinated Shiitakes, raw Pac Choi and Onions, crispy Tofu. This is great at room temperature, warmed up or cold, with rice or noodles or on it's own.
Know Who Grows Your Food:
Ups and Downs Farm  Whitley Abel is a farmer, friend, neighbor and just about a member of the family. His farm sits just about 12 miles from ours, over the Georgia state line. He grows great veggies, forages for wonderful edibles, raises some animals, pitches in if we need a hand and has been helping to pack orders with us for a few years now, too. His historic family homeplace is surrounded by pine forests and believe it or not the name Ups and Downs Farm was handed down through the generations. Seems like farm living has always been just like that. You will see Whitley at our Freedom Farmers' Market booth once a month or so, especially when we have our Supper Club. Check out his place on his Facebook page or stop by to meet him this Saturday, he will have some of his own farm's harvests for sale. Farmhouse Supper Club
Make your reservations ASAP for May or June, April and July are sold out!
April 9th (SOLD OUT!) / May 14th / June 11th / July 9th (SOLD OUT!)
Our monthly 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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