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| | The $20 Farmer Pick selections for this week's deliveries. |
We were so glad to have this second round of Asparagus, last week we sold every single bunch and didn't have even two stalks left for us! Still waiting for word on next week's harvests but we have fingers crossed that we'll have more coming. There was only one change for this week's Farmer Pick orders: we didn't have as much Green Garlic as we thought so we just had 2-3 stalks for everyone to get a taste. Looking for ideas for ways to enjoy the Radishes and Cabbage? We love the Radishes raw to munch on for snacks, sliced or grated for sandwiches or stir fry, basically any way you use Carrots you can use Radishes, too! Cabbage doesn't last long here at the farm we make Cole Slaw (also great on a sandwich) add to soups or just saute for a side dish with a little butter, salt and pepper. We also archive all of our Newsletters which include lots of recipes from previous years so check those out for more ideas!
 Last weekend Laurie attended the Mushroom Foraging Permit class held at the Chattahochee Nature Center. It was a challenging experience as the class of foragers and chefs learned the ins and outs of correctly identifying each of the 20 Southeastern U.S. types covered. Georgia law now requires this license for all sales of wild foraged mushrooms (this does not apply to cultivated mushrooms). Part of each day was spent fungi hunting in the woods surrounding the Center, unfortunately without much luck! The area has seen quite a lot less rain than we have just over here on our farm and there were not many examples to be found. This lovely patch of Jack in the Pulpits was in full bloom though, a beautiful sight!
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Weekly Recipe:
Roasted Asparagus with Green Garlic
 Roasting vegetables enhances their flavor because the cooking method concentrates natural sugars. This simple side dish can be made ahead of time and enjoyed the next day as a salad, too! 1. Wash, trim and chop Asparagus (or leave stalks whole). 2. Trim 1-2 Green Garlic and chop finely as you would Green Onions. Toss together with Asparagus in a bowl with just enough live Oil to coat, season with salt and pepper. 3. Place Asparagus on lined baking sheets and roast in a hot oven (400 degrees) for 10 minutes, give them a stir/flip and roast for another 2-5 minutes. Check for desired degree of done-ness but best not to over cook. Serve as a side dish or drizzle with Vinaigrette and chill to enjoy as a salad. _____________________________________________________________Know Who Grows Your Food |
| | Contented Cows graze under the Pecan trees at Pecan Point Farm. |
Every week we spotlight on of our group of growers, this time it's Pecan Point Farm. George and Becky Rogers produce exceptionally delicious Pecans and Honey, transforming both into their amazing Granola. They also provide us with their wonderful Chicken Eggs, gently laid by Happy Hens who freely roam the Pecan Orchards and grassy fields surrounding the farm. Located near Tuskegee Alabama, they can also be found at the Columbus GA and Auburn AL Farmers Markets selling their pasture-raised Beef and Dairy products. _____________________________________________________________
Farmhouse Supper Club
Make your reservations ASAP for May or June, July is 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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