Well, I'm not sure if it was too much sun or too much rain but somehow after everything else that went on during our Summer Break I managed to completely forget about our Early Bird Bonus! (Any of our fine Members who ordered by Midnight Friday were supposed to get a pint of Blueberries). All of the Early Birds will get the promised pint in your next box (notes have already been added to your account!). If you would rather come by to see us on Saturday at Freedom Farmers Market at The Carter Center we can have them for you there, too. Just a thousand apologies, I guess it was simply a matter of too much going on all at once! ~Laurie
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| | Our beautiful and bountiful $20 Farmer Pick box this week. |
Just a couple of notes for this week's boxes: some of the Sweet Corn was necessarily picked in the rain (!) so had to be placed on tables in front of fans before it could be packed and sent to us. Those ears will have husks and silks that look dry but the corn is wonderful on the inside! Also since we
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|  | Fresh Lychees have sort of a tropical
grape-mango-pineapple flavor. | |
got late word last week that our one-time tropical fruit delivery of fresh Florida Lychees was going to happen we made a couple of changes to add them. We ended up including the Fresh Lychees for our $30 and $40 Farmer Pick boxes in place of the planned Potatoes, hope everyone was happy about that! And we put them into the Fruit Only Boxes and switched those around a little bit. We ended up sending: (2) Blueberries; (1/2 pound) Lychees); Peach/Nectarine Combo (4-5 fruits); (1) Cantaloupe and an order of Asian "Peento" (Saturn) Peaches (4-5). Never enjoyed eating a Fresh Lychee? Peel the thin dry husk off including the interior membrane and pop the grape-like fruit in your mouth. THEY DO HAVE SMALL PITS similar to Plums so eat around those and spit them out. Have fun getting to know a new fruit!
Farmhouse Supper Club Fall Dates are Open!
 If you haven't made the journey to Moore Farms from the big city we know you will enjoy both the lovely drive and spending a day with us in our native environment. Our last three Farmhouse Supper Club dates for this year are now set and reservations are open. We sold out almost every date for Spring and Summer so don't wait too long if you want to sign up.
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Weekly Recipes: Ratatouille Pasta Salad
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| | Roasting the vegetables concentrates
their natural sugars. | |
OK you can also make this as a hot Pasta dish but we love the cold Salad version for HOT Summer days! Roasting (or grilling) the Eggplant, Peppers, Tomatoes, Onions and Squash concentrates the natural sugars in the vegetables, translating to really delicious flavors for your mouth. Even non-veggie eaters love this one (for real). 1. Wash trim an chop three pounds* of Vegetables: Eggplant; Tomatoes; Squash; Bell Pepper; Vidalia Onion (add Garlic to taste). (*For reference our Eggplant is packed in one-pound orders.)
2. Toss Vegetables with just enough Olive Oil to coat them nicely, season with salt and pepper. Place in a single layer on a lined baking sheet and roast in a 350 degree oven for 30 minutes until tender and just a little browned.
While Vegetables are roasting:
3. Wash, trim and chop Fresh Herbs such as Basil and Oregano, set aside in separate bowls.
4. Prepare Pasta of your choice, drain and drizzle with a little Olive Oil to keep from sticking..
5. When the Vegetables are done toss together with the cooked Pasta and Fresh Herbs (the Veggies will almost "melt") stir well and check for seasoning. Chill for at least an hour and top with grated Asiago or Parmesan Cheese before serving on it's own or with Salad Greens.
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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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