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| | Another lovely week of delicious fresh local food! This is our $20 box. |
Such a busy week as we are working to finalize every last detail on our brand spankin' new website set to launch Thursday! You may have received a generic email about your password being changed, apologies for that it was an automated function associated with the Member database upload. Thankfully everything went just right as planned for orders this week, no substitutions or either/or items at all, yay! The weather change has been a welcome relief, it seemed as if we were never going to get out of the 90's for daily high temps. Look for the NEW email tomorrow when we open the new site with info about updates and changes to our program.
Don't forget! We now close the Online Market at Midnight Monday and with our new website format we will eliminate
the "Order Reminder" email so we only send out the "Online Market is Open" announcement and the
"Weekly Newsletter" email. ; )
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THANK YOU for voting us Creative Loafing Best CSA again for 2016!
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Farmhouse Supper Club Fall Dates
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Mama Duck hatched five ducklings this week!
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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 Farmhouse Supper Club dates for this year are now set and reservations will re-open with the new website.
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Weekly Recipe: Delicious Delicata Soup
 We are happy to share a recipe from one of our Members this week, it might just be the easiest soup recipe we have ever tried! Many Thanks to Elles Taddeo, her delicious Delicata Soup will be a staple for us now on the farm. Not ready for soups just yet? This one is great to "put up" too, if you find you have more Winter Squash than you can eat at the moment! We love to freeze portions of soups for easy warm-ups on busy days and this one is perfect for doing just that.
Wash 1 medium Delicata Squash very well (you may need to scrub it a bit). Trim off the stem end and cut the squash in half lengthwise. Do not remove the seeds: roast the whole thing, skin and seeds and all, in a 350 degree oven for 20-30 minutes. Allow to cool so you can handle the squash, then cut into pieces. While the squash is roasting simmer in a soup pot 4 cups Chicken Broth, one large Potato (cut into chunks), 1 medium onion and garlic if you like. Then everything goes into the Vitamix* with a good dollop of sherry vinegar and a dollop of cream. The seeds give it a yummy nutty taste. Yummy and easy!
*We don't have a Vitamix at the Farm but our trusty blender did a good job, just had to puree a bit longer. The Vitamix will make a much silkier texture. Also we seasoned with salt and pepper and a grate of fresh nutmeg. It was really, really good. Since she sent us the recipe Elles said she tried the same technique with Butternut Squash with great results!
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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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