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$20 Regular Box
Broccoli (3/4 pound)
Sweet Potatoes (2 pounds)
Mixed Field Lettuce (1) ~OR~ Arugula (1/2 pound) ~OR~ Spinach (1/2 pound)
Potatoes (2 pounds)
Apples (4)
Florida Citrus Mix (6)
$30 Large Box
Everything in the $20 box plus:
Arugula (1/2 pound)
Asian Salad Turnips (1 pound)
Cabbage (1)
$40 Extra-Large Box
Everything in the $30 box plus:
Brussels Sprouts (1/2 pound)
Spinach (1/2 pound)
Florida Oranges (4)
*Contents may change prior to delivery based on Farmer harvests. Sorry we cannot make substitutions on Farmer Pick orders!
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One of the best things about our Online Market is that you only order when you want to get another box of our farmers' Good Food! Here are the basics on placing an order:
1. Farmer Pick Box - Choose from our $20, $30 or $40 boxes. We also offer other packages based on availability including Soup & Salad Box, Dinner Packages and Meat Packages. These count as a "Farmer Pick" order type.
2. Farmer Pick with Add-Ons - You can add as many extra items to a Farmer Pick Box as you like from our Online Market, we're already packing the box for you!
3. Custom Choice Order - Or you can fully customize your order for a $5 Custom Choice Fee. (Custom Choice orders get priority if we are short on an item and are individually packed so they get VIP treatment!)
Here are some more ways we make it easy for folks to order:
A great way to start enjoying Local Food especially if you forget to order each week! We'll deliver ten weeks of Farmer Pick boxes (choose from $20, $30 or $40 sizes).
Benefit from this program by earning 3% - 6% return, depending on the level you choose. Check out the details:
Our Basic $500 level Investor gets a 3% spending return. Supporting $1000 level accounts enjoy a 5% dividend. Sustaining Investment accounts ($2500) have 6% added to the spending credit for a great return on your local food dollars. That's a delicious deal! Investment Members get special offers throughout the year (including two-for-one tickets for Farm events), preferential order packing, and a great Thank You Goodie Bag!
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| | The beautiful array of produce in our $20 Farmer Pick |
Alright we are all done picking, packing and delivering our orders for the last week of 2016! We just had one change-up from our Farmer Pick Forecast: we had more orders than usual for the holiday week and not quite enough Lettuce for all of the boxes so some folks got Arugula or Spinach instead. This is just for the Farmer Pick orders, if you had a Custom Choice or Add-on of Lettuce we made sure you got it!
From all of us to all of you we send wishes of delicious and happy holidays! Happy, Happy Merry, Merry Joy, Joy, Joy!
Give the Gift of Good Food
Thinking about holiday gift giving? Our Gift Certificates are a great way to share our farmers' Good Food and we always have some folks who sign up for an Investment Membership. How about reservations for our February Farmhouse Supper Club? Just in time for Valentines Day and no madding crowds to deal with, just our happy chickens and goats to visit. We can even email you last-minute Gift Certificates or Supper Club Reservations. :
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Each week we highlight some of the ingredients from our boxes with one of our own Farmhouse Recipes. This is the way we cook here on the Farm with our limited kitchen time but love of Good Food. We hope to inspire you to try something new, even if it's just one All-Local Meal a week! The Full Recipes are in the Weekly Newsletters.
Will has been having fun in the kitchen trying to perfect his Apple Pie technique and we have to say he has some pretty sweet tricks to making one darn good Apple Pie. Check out his recipe and wow your family and friends with your pastry prowess for the holidays and beyond (we have featured our favorite variations, too).
The Crust
Laurie is a big fan of the prepared crusts found in the refrigerator section at the market for their convenience (it's all about what goes into them!). But Will really wanted to perfect pie crusts made from scratch and he has done it!
Place ingredients in a food processor:
1-3/4 cups All Purpose Flour
3/4 cup (1-1/2 sticks) cold Butter, cut into chunks
2 Tablespoons Sugar
1 teaspoon Salt
Pulse until texture is crumbly then add:
2 Tablespoons Apple Cider Vinegar
1/3 cup ice water
Pulse just until dough forms a loose ball, turn everything out onto a cutting board. Work the dough together into a firmer ball, divide it in half and flatten it into two discs. Do not knead or mix too much, it will be a but crumbly. Place dough in a zip bag or covered container, refrigerate for 30 minutes. Flatten and roll both crusts out with a rolling pin and place one into glass pie dish. The other crust can be used to top the pie or cut into strips for a lattice top. Refrigerate crusts until Apple Filling is ready*.
The Apples
Spices are important here: you don't want to overpower the Apples but the Pink Ladies from Beech Creek will stand up to a good bit of flavor. We like to keep it simple with Cinnamon and Nutmeg.
Wash, peel, core and slice thinly 8-10 Apples. Place in a large saucepan or skillet with 1 Tablespoon Butter, 1/2 cup Sugar, 1 Tablespoon Cinnamon and 1 teaspoon Nutmeg. Steam/simmer over medium low heat for 20 minutes or until Apples are just tender. Allow to cool to room temperature before mixing in 1 Tablespoon All-Purpose Flour. (*Both the crusts and the filling can be made ahead of time.)
Preparing the Pie
Preheat the oven to 375 degrees. Fill the chilled crust with Apple Filling. Place second crust on top and crimp the edges to seal, cut some decorative holes in the top to allow the steam to escape while baking. Or cut the top crust into strips and arrange in a lattice pattern, pinch the ends to edge of the crust. Place the pie on a sheet pan and bake for
50-60 minutes. Serve warm with Vanilla Ice Cream.
Favorite Variations
~ Will has had good results adding 1/4 cup finely grated Sharp Cheddar (Wright Dairy Peaceburg) to the crust, reduce the Butter to 1/2 cup.
~ Our friend Jackie Carr first made a Hot Pepper Apple Pie for us several years ago now: add 3-4 Tablespoons Hot Pepper Jelly to the pie filling (it is REALLY good!).
~ Spice it way up: another twist on the spices is to add 1/4 teaspoon Ground Cumin, 1/8 teaspoon Cayenne Pepper and 1 teaspoon Ground Ginger to the Cinnamon and Nutmeg.
~ You can make a second pie with the other crust and top them both with Pecan Crumble: pulse in food processor 1 cup Flour; 1/2 cup Brown Sugar; 1/4 cup Sugar; 1/4 teaspoon Cinnamon; 1/2 cup Butter; 1/2 cup Pecans. Don't add the topping to the pies until the last 20 minutes of baking time to keep the pecans from burning. ____________________________________
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Saturday Farmers' Market
Our market is off for the next two weekends for the holidays, we will all be back Saturday January 7th from 9am - Noon!
freedomfarmersmkt.com 
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We want to hear from our Members: let us know what you think about our new Online Market website, share your recipes prepared with our yummy ingredients, let us know what's going on in your world. We'll post about latest Farm Critter News and let you know when we're out and about in Atlanta.
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We are honored to be Voted Best CSA in Atlanta
by Creative Loafing Readers!
2010, 2011, 2013, 2014, 2015 & 2016 
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