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| | Our gorgeous $20 Farmer Pick this week! |
Okey dokey we had one wild week with Miss Harriet's Big Adventure (see story below) and a big fat "Cucumber Mis-Communication" but otherwise everything rolling right along with planting, picking, packing and delivering our group of Farmer's Good Food! So, the story on the Cucumbers is we thought they were coming in this week but in fact it turned out the harvest report was for next week (so they are on the way!). We replaced them in Farmer Pick orders with the fantastic Zephyr Summer Squash (which is WONDERFUL eaten raw just like Cucumbers!). For the Big Salad Box we sent English Peas instead and for Custom Choice Orders we will include them in your next order automatically (no need to order again unless you want double!). In other Farm News the 3rd Chick Hatch went just as planned and we are waiting for Mama Duck to hatch her eggs any time now. One wonderful part of the Duck story: it looks like her one Duckling from the Spring hatch is a girl for sure: she has been "egg-sitting" on the nest when her mama gets up to go take a bath and eat every day, so cute!
Harriet's Big Adventure We arrived back to the farm Saturday late afternoon from market day and while we were doing the Critter Chores noticed one of our beloved Mouser
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|  | | Miss Harriet had one big week! | |
Cats Harriet was sneezing, coughing, trying to cough something up (apparently). We brought her into the Farmhouse (normally not her zone) and kept an eye on her, checked her throat, etc., but with no obvious object obstructing her airway were a bit perplexed. She didn't want to eat anything (even tuna oil!) but we decided that first thing Monday morning she would be off to the vet (she was breathing though definitely was having problems). Thank goodness for our wonderful Veterinarian Dr. Paul McMurray and the team at Town and Country Animal Hospital in Roanoke! Instead of something stuck in her throat she actually had a bite on the side of her neck that she was having a bad reaction to. Since she had not eaten for over 24 hours they were able to go right in with a scope and found no object but that her airway had become so constricted she was literally within hours of being past the point of recuperation. An overnight stay and antibiotics to take home have her all fixed up (in fact her behavior is completely back to normal already). We don't know what bit her: could have been a wasp, spider or rodent, not likely a snake from the mark. Here she is with her little neck shaved waiting for more yummy treats (she has been getting lots of extra attention and kitty food!). Sweet thing!
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Weekly Recipe: Homemade Egg Rolls 
The Napa Cabbage from Signal Mountain Farm has us anticipating making some of these yummy vegetarian Egg Rolls -- and they are so easy to make at home. A fun recipe for kids to help with, once you try them you will be hooked!
1. Wash, trim and chop 2 cups of Napa Cabbage, set aside in a bowl.
2. Trim the stems from 5-6 Shiitake Mushrooms, slice into thin strips, set aside.
3. Wash, trim and chop 2-3 Spring Onions (both the green tops and white bottoms) set aside.
4. Use the thick stem ends of Pac Choi for these: wash, trim and cut into matchsticks, set aside.
5. You can add other vegetables such as grated Carrots, Turnips or Radishes any would be great.
6. Using packaged Egg Roll Wrappers (found in the refrigerator section of most markets) layer the different vegetables according to what you like, be sure to make a few "Supreme" ones with everything to try those, too!
7. To roll: with filling in the middle turn Wrapper so it is a diamond shape (corners at North/South/East/West). Fold the South corner up then wet the edges of the Wrappers with your fingertip dipped in a little water. Fold the West and East corners in then the North corner last (like an envelope). Finish all the Egg Rolls before frying in batches in a skillet with Peanut or Vegetable oil. Keep finished ones warm in the oven until all are fried.
8. Dipping sauces: mix your own using your favorite ingredients such as Soy Sauce, Sweet Chili Sauce, Fish Sauce, Garlic, Ginger, Peanut Butter, Hot Chili Oil.
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Farmhouse Supper Club
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. Our June 11th date is now SOLD OUT but we'll announce our Fall dates soon!
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.
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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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