Eating the Rainbow This Week!
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| | Our beautiful, nutritious and delicious $20 Farmer Pick box. |
Nutritionists will tell you that your best bet for healthy eating is to enjoy as many colorful fresh fruits and vegetables as you can and this week we sure do have the rainbow packed in our boxes! We did have just one substitution: we were a little short on Spinach and Kale so some folks got Swiss Chard in their Farmer Pick orders instead. We hope you enjoy the red ripe sweet Strawberries, remember to always eat the tenderest items in your weekly box first since our growers don't spray preservatives on anything. The lovely Radish tops can also be used to boost the vitamins in smoothies, stir-fries or chopped for salads. Cheers, everyone!
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Weekly Recipe: Purple Sweet Potato Pie
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|  | | This pie will get everyone's attention! | |
This is such a surprisingly lovely pie, made with the Purple Sweet Potatoes we have this week. Original recipe from our friend and farmstead colleague Jackie Carr from the Blind Lemon James Home for Wayward Chickens. OK, you could say it's our farmer tribute to Prince.
The flavor and texture is more delicate with this variety than "regular" Sweet Potato Pie but you can use the same recipe for plain old ones, too.
1. Prepare pie crust (or use a roll-out refrigerator one from the grocery store like we do!).
2. Wash, trim, peel and chop 1 pound of Purple Sweet Potatoes (2-3). Steam or boil until tender.
3. Mash Sweet Potatoes well or puree in food processor.
4. Add 1/2 cup softened Butter, 3/4 cup Sugar, 1/2 cup milk, 2 eggs, 1 teaspoon Vanilla and 1 teaspoon Cinnamon. Combine all and mix well.
5. Pour into pie shell and bake 350 degrees for 55-60 minutes or until toothpick inserted into center comes out clean.
Note from Jackie: if you make two pies at a time you can freeze one for later!
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Farmhouse Supper Club
Make your reservations ASAP for June, May and July is sold out!
May 14th (SOLD OUT!) / 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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