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| | Our Super Green $20 Farmer Pick box this week! |
So this week's Farmer Pick box cold certainly be considered a Spring Greens Cleansing Collection! The nice thing about the Kale, Spinach and Asparagus is how versatile these vegetables are: they are just as yummy gently cooked as they are enjoyed raw. Try using one or more of these in a new way! Of course the first picking of Asparagus begs to be eaten as quickly as possible, we had some very lightly sauteed with Green Garlic and tossed with pasta and Wright Dairy Asiago Cheese for dinner, super delicious and simple, too! We did have one substitution for some folks as we were a little short on Lettuce so we sent Swiss Chard instead (makes a great salad green if you haven't tried it raw!). The Spinach is fantastic right now, so sweet and tender. We ran out of time this week for a Know Who Grows Your Food featured Farm so look for the next one in next week's Weekly Newsletter!
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Weekly Recipe: Potato Leek Soup
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|  | | Leeks and Green Garlic give a fresh Spring flavor to this soup. | |
This recipe is delicious served hot, room temperature or even chilled. The Wild Leeks and Green Garlic give a wonderful flavor. Featured in our Soup & Salad Box this week! 1. Wash, trim and chop three pounds of Potatoes into bite-sized chunks. There is no need to peel organically grown root vegetables, that's where the good nutrients and fiber are! 2. Wash, trim and dice/chop Leeks and Green Garlic.
3. Heat 4T Olive Oil in a soup pot, add veggies and season with salt/pepper. Cook for 5-10 minutes, stirring occasionally. When veggies are just getting a little tender add 4-6 cups of liquid (we use ½ water and ½ Chicken Broth but you can add Cream, Coconut Milk or other liquids of your choice).
4. Simmer for 30 minutes and check for seasoning. Use an immersion blender or food processor to blend the soup to desired consistency (Will likes it creamier and Laurie likes it chunkier!). If you like you can save some of the greener tops of the Leeks for garnish.________________________________________________________ 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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