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Sometimes things just line right up, you know? All of our farmer harvests came in just as everyone expected, ripe and ready for your kitchen. We're highlighting the very special "Jimmy Nardello" Sweet Peppers (shown in our beauty pic above). These guys are truly sweet but they actually made it on to the "endangered vegetable" list because they don't "look" sweet! Several years ago there was a concentrated effort among small scale farmers to grow and share these babies while working to dispel the myth of their flavor and save them from disappearing. We hope you enjoy them!
 The other exciting happenings going on for us this past week included being voted "Best CSA" in Atlanta again by Creative Loafing Magazine readers (thank you!!), the Atlanta Journal-Constitution surprised us with another wonderful spread on our Farmhouse Supper Club in Sunday's special magazine section, and our Mama Hens started hatching chicks, too! We post Farm and Market updates on our Facebook page so check out the links below if you want more insight into daily life around here. Cheers, everyone!
We had planned to launch our new website tomorrow (the first day of Autumn) and it might still happen. It's looking like it could be one more week as we work with the web folks on some final details. We will highlight some of the great updates and changes tomorrow when we send the "Online Market is Open" email.
Farmhouse Supper Club Fall Dates
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Mama Hens "Henna" and "Hannah" have hatched six chicks: they make a fine team!
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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. We have switched to Sundays to make it easier for folks to unwind a bit and relax in the country. Our last two Farmhouse Supper Club dates for this year are now set and reservations are open. Sign up for October 9th and November 13th before they are sold out!
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Weekly Recipe: 
Baked Stuffed Squash
This recipe is definitely adaptable for any of our Winter Squashes (Butternut, Delicata, Heart of Gold, even Spaghetti). It makes a tasty entree or side dish and can be prepared just as easily with or without meat. We hope you enjoy preparing and eating this one!
1. Wash (yes, it's a good idea to wash the outside) one Winter Squash for two servings. Cut the squash in half and scoop out the seeds. Place cut side down on a lined baking sheet and roast in a 350-degree oven for 20 minutes.
2. Prepare stuffing: in a large skillet brown 1/2 pound Ground Beef, Pork or Sausage with 1/2 cup chopped Sweet Peppers, Onions, Garlic and chopped Kale or Cabbage. For vegetarian version substitute Mushrooms or Tofu for the meat.
3. Grate 1/4 pound cheese of your choice (we like the Wright Dairy Gouda for this dish).
4. Spoon stuffing into the pre-baked Squash halves, top with cheese and bake for another 10-15 minutes or until browned and bubbly.
Allow to rest before serving with a nice salad, for extra flavor toast the Squash seeds to top the salad!
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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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