Orders this Week

Hi everyone! This will be the last emailing from the old website, all Members who do not have active orders on the new site (www.moorefarmsandfriends.com) will not get emailings! That said, if your account was not transferred please do not open a new one without checking in with us! There may just be a little setting that needs to be fixed or if you had a balance due we need to verify it with you. We can add the old balance to your credit card charge but we need to verify that with you first.

Welcome to all of our new Members! We added 31 new folks this week, many of them with our new Georgia Tech site, glad to have you all on board. Just want to review a few fundamentals about our system, all the details are on the website:

1. Each order must be either a Farmer’s Pick or a Custom Choice. You make this choice on the “Choose Order Type” page. If you forget the Custom Choice fee we’ll add it but we prefer that you do so you’re aware of it!

2. If you had a credit from the old website you can apply it against your order by entering a Discount Code at checkout. This is your first initial and last name in all caps, mine would be LMOORE. If you forget this we will apply it for you.

3. If you get an error message when you place your order please log out and log back in. Check your Previous Orders…this is a “smart” system and often it will save orders even if they were not completed. Please don’t try to place another order until you check this.

4. Final order totals for items such as meats are completed when we process orders.

Thank you so much to everyone for your support and spreading the word about what we do! I can tell you it makes a very big difference for our growers. For example, one newer producer just told me that the sales they have done in the last couple of months has allowed them to make their mortgage on their farm building. They had been struggling before they started selling their items to our Members. Thank you!

The Raw Peanuts in this week’s orders are the last from Walker Farms, Certified Organic grown in Sylvania GA. Toast them in the shell by spreading on a baking sheet and bake at 350 degrees for 15-20 minutes. This is a great one for the kids. I find them a little hard to crack and shell so I place a towel over them while still on the baking sheet and roll with a rolling pin to crack them a little bit.

We’re working on the details of our new site, if you have any suggestions please let us know. One thing we hope to add soon is recipes for items and we definitely want to hear from you: tell us what great dishes you have prepared with our good foods!

OK, here is what the Farmer’s Picks have in them this week:

$20 Farmer’s Pick

Blackjack Tomatoes; Mixed Potatoes; Sweet Potatoes; Florida Oranges; Red Bell Pepper (or 1/2 dozen Eggs); Lettuce; Peanuts.

$30 Farmer’s Pick

Blackjack Tomatoes; Mixed Potatoes; Sweet Potatoes; Florida Oranges; Red Bell Pepper (or 1/2 dozen Eggs); Lettuces (2); Peanuts; Broccoli; Bordeaux Spinach.

Vegetable Curry

We love Curry Simple products (www.currysimple.com and available at Savor, Cook’s Warehouse, farmer’s markets in season) but homemade curries are not difficult and lend themselves to all kinds of vegetables…

Prepare rice, we like Jasmine or Brown Rice.

Wash peel and chop 4 cups of vegetables: Potatoes; Sweet Potatoes; Peppers; Onions; Beets; Turnips, etc.

Brown vegetables in 2T Peanut or Vegetable Oil. Add curry spices, 5 spice powder and turmeric (which has been shown to help prevent Alzheimer’s among other things!) fresh grated ginger and minced garlic, coat vegetables with seasonings. Cook for a few minutes on medium heat, stirring occasionally. Add 1 can Coconut Milk, stir and lower heat to simmer. Cook for 10-20 minutes until veggies are done to your taste.

Serve with rice.

Spice it up with hot peppers or add your favorite protein to stretch the recipe.

Cheers everyone!

Laurie

www.moorefarmsandfriends.com

New Website Ready For Orders!

Hi everyone, we have been working like crazy to get the new site up and it’s now ready to go. From now on please access www.moorefarmsandfriends.com directly: if you bookmarked the old system please be sure to change to the new one. There are several things for you to know about your account:

1. All Active Accounts have been loaded into the new website. All you need to log in is the email address you gave us (this one) and your new password is friends. After you login please go to My Account to update your information and change your password if you would like to do so.

2. If your Account was Inactive you will not be able to log in to the new system, go ahead and open a new account.

3. If you had a negative balance when our bookkeeper Sheila processed the accounts your account will be loaded when we receive your payment to balance your old account. You will get an email about this.

4. If you had a credit balance on your account, that amount has been applied to the new website as a Discount Coupon. When you check out please enter the first initial and full last name (in all caps) that your account is under and the balance will be applied. For example, if my account is under the name Laurie Moore my Discount code will be LMOORE. This will be effective until the balance is used up.

5. Please puruse the site and feel free to call or email if you have any questions or problems. We have been testing and testing like crazy and we think everything is working great but let us know if you find something weird!

Cheers!!

Laurie

www.moorefarmsandfriends.com

Orders this Week and New Website

Hi all, we are done packing orders and we had a nice array again this week for Farmer’s Picks:

$20 Farmer’s Picks

Blackjack Tomatoes (green, half-ripe or a mix)

Cabbage

Broccoli

Spring Onions

Arugula

Florida Oranges

Cilantro or 1/2 dozen Eggs

$30 Farmer’s Picks

Blackjack Tomatoes (green, half-ripe or a mix)

Cabbage

Broccoli

Spring Onions

Arugula

Florida Oranges

Cilantro or 1/2 dozen Eggs

Collards

Bordeaux Spinach

Florida Grapefruit

We are working on transitioning to the new website, should have it up and ready by Friday ordering. You may get an email regarding your account balance as we transfer the accounts, all active accounts will automatically be loaded into the new site and you will get more info on that as we near completion.

Features of the new website will include: online credit card payments; no account deposit requirements; integrated information about our farms and school garden projects and more. We are really excited to make this upgrade and look forward to the ways it will make our Online Market operate more effectively!

Recipe for this week:

Greens Quiche

We like the way quiche is so versatile…it’s great for a quick breakfast or lunch or even dinner. Pair with a salad, fruit or bowl of soup and you have a wonderful meal.

Bring roll-out style pie crust to room temperature (I know it’s not homemade but they are very convenient!). Preheat oven to 350 degrees.

In a mixing bowl beat together 6 Eggs, 1/2 cup Cream, 1/2 cup shredded cheese (we like white cheddar). Season with salt and pepper.

Wash and chop Greens, use Kale, Collards, Spinach or Broccoli. Sautee with 1T Olive Oil and chopped Spring Onions, season to taste. Add a dash of hot sauce or some fresh chopped cilantro if you like. We often add a couple of teaspoons Dijon Mustard in there. Allow greens to cool.

Place pie crust into baking dish, bake for 10 minutes or until it just sets up and gets a little crusty.

Add cooled greens into egg mixture, stir well to combine. Pour into pre-baked pie shell until just full, not up to the edge.

Bake at 350 for 30-40 minutes, check for doneness by wiggling baking dish. Quiche is done when center is set and top is browned.

Online Market Open!

Hi everyone, the Online market is open for next week’s deliveries. We will close it on Monday at 5pm.

Thanks!

Laurie

www.moorefarmsandfriends.com

Farm Bill Support

I have not been able to spread the word with our Members yet about how important the new Farm Bill is for our local food system. The provision referred to below would allow our growers to produce poultry and other pastured meats and ease the current restrictions that prevent us from growing these good proteins for you. Please consider making this phone call to help support your local farms and our efforts to expand our local food production!

Thank you, Laurie

National Campaign for Sustainable Agriculture PO Box 396 Pine Bush, NY 12566

Calls Needed to Restore Healthy Competition, Markets and Rural Communities!

The Senate passed a farm bill with strong protections for livestock and poultry farmers. It is crucial that these gains do not get discarded in Conference Committee!

Terry Everett will likely have a seat on that Conference Committee. He needs to hear how important it is to protect the interests of our farmers.

Call Representative Terry Everett Today at 202-225-2901

Ask to speak with Jennifer Warren, the representative’s agriculture legislative assistant. If you get voice mail just leave a message

Message: “I am calling to urge Congressman Everett to support the Livestock Title of the Senate Farm Bill and oppose any efforts to strike or weaken its provisions in Conference Committee. These provisions will ensure that farmers have fair contracts and access to a healthy marketplace. Please call me at __ to let me know if the Congressman will fight to keep the Livestock Title in the final version of the Farm Bill. Thank you.”

If the staff person has any questions please have her call Steve Etka, with the Campaign for Contract Agriculture Reform at (703) 519-7772 or Jeri Lynn Bakken with the Western Organization of Resource Councils at (701) 376-7077.

Cooking Classes and Baking Contest

Hi all, just a reminder that Will and I will be doing a Winter’s Bounty Local Foods cooking class at The Cook’s Warehouse Midtown location next week on Wednesday the 30th of January. Looks like I will be able to go so I am so excited, haven’t been out except for the doctor in almost two weeks now! We’ll highlight some of our finest local meats as well as a surprise list of ingredients based on the farmer’s harvests next week. Go to the website www.cookswarehouse.com and click on Classes to register…hope to see some of you there!

Also, as a member of the Atlanta chapter of Les Dames d’Escoffier, I wanted to pass on this great opportunity for any pro or ameteur bakers out there to show off that fab recipe and support a great food cause, too:

Join culinary professionals and foodies across Atlanta as we raise funds for Share Our Strength, a national organization working to ensure no child in America grows up hungry.

Enter Share Our Strength’s Great American Baking Contest, the kickoff event in Atlanta for Share Our Strength’s Great American Bake Sale, presented by Domino Sugar and C&H.

Prizes will be awarded for the top three finishers in both categories (professional and amateur). Judging will be by John Kessler, Atlanta Journal Constitution food writer and some of Atlanta ’s best pastry chefs. Winners will also have their photo and winning recipe posted on the Great American Bake Sale web site.

For information about how to enter, contest rules or to purchase tickets to the dessert reception and judging at The Cook’s Warehouse Midtown on February 21, 2008 for $25, visit www.strength.org/bakingcontest or contact Amy Crowell at 770.436.5151.

Deadline for contest entry is EXTENDED TO TUESDAY, FEBRUARY 5, 2008.

I can’t wait to attend the dessert reception on Thursday February 21st at The Cook’s Warehouse!

Laurie

Farmer's Pick Orders This Week

Hi everyone, orders are packed and ready for tomorrow’s deliveries. Our Farmer’s Picks had a couple of changes, unfortunately the Bordeuax Spinach was badly damaged at Beech Creek Farms by the freeze yesterday. Brian Heatherington reported a temperature of 9 degrees at his place in the morning, too low for even the protected spinach to take. The plants were not killed so we will have more as they grow back in. Sorry, we love it, too! Here’s how they all came out:

$20 Farmer’s Pick Orders

Blackjack Tomatoes; (2) Lettuces or (1) Lettuce and 1/2 doz Eggs; Spring Onions; Collards or Kale; Arugula; Cilantro; Oranges or Apples.

$30 Farmer’s Pick Orders

Blackjack Tomatoes; (2) Lettuces or (1) Lettuce and 1/2 doz Eggs; Spring Onions; Collards or Kale; Arugula; Cilantro; Oranges or Apples; Sweet Potatoes; Cabbage; Apples.

A very few orders at the end got extra Blackjack Tomatoes or Avacados as we were shorted on the Arugula and Oranges this week. Hope that’s OK with everyone, we tried to make nice substitutions.

I have been doing some fascinating nutritional studying during my recuperation. (Report from the doctor is good, still another 4-6 weeks on the broken bone, though!) George Martin from The Tasteful Garden borrowed me a terrific book published in 1909 by Rodale Press, a comprehensive tour of agriculture of the time in Japan, China and Korea. Asian agriculture is really quite amazing: their food traditions are rooted in an array of nutrient-dense foods that have remained very constant through many, many generations. The food-health correlation of their culture is simple (that is, not difficult to understand) yet complex and delicious, too. I was inspired to learn more about some of the items in this week’s orders, in realtion to Asian food nutritional tradition. Here are some tidbits:

- Cilantro is highly prized for it’s oil as it draws heavy metals from all parts of the body. Add fresh cilantro to salads, sandwiches, soups, stir-frys.

- Brassicas including Cabbage, Collards and Kale contain phytochemicals that help the body eliminate carcinogens. Chopping these vegetables increases the release of the chemicals, quick cooking preserves them.

- Onions have a sulphur compound that stimulate the liver to release toxins.

And our feature recipe of the week:

BASIC ASIAN CLEANSING SOUP

Develop soup base by sauteeing chopped fresh garlic and fresh grated ginger (or powdered) in 2T Peanut or Canola Oil until tender. Add 6 cups Vegetable or Chicken Broth, simmer.

Wash and chop Cabbage (or Collards or Kale), Spring Onions (all parts) and Cilantro, set aside.

Add 2T Soy or Tamari Sauce, 2T Honey, 1/4 teaspoon dried chili pepper, 1/4 cup Miso and 2T Rice Wine or other light Vinegar to soup stock, simmer.

Add Cabbage and cook for a few minutes until just tender, add Onions, remove from heat and cover for a few minutes. Taste and adjust seasonings as desired. Top with Cilantro just before serving. Be sure to inhale some of the steam, it is just as stimulating as the soup!

We made this recipe as is and then next night added chopped mushrooms. Turnips, Carrots, Chopped Peanuts, Tofu/Chicken/Pork would all be great, too!

Cheers all,

Laurie

www.moorefarmsandfriends.com

Online Market Open Until 5pm Monday!

Hi everyone, we’ll be taking your orders until 5pm Monday for delivery Wednesday. Just Farmer’s Picks this week, sorry to disappoint Custom Choice folks, we’ll be back on track next week!

Cheers, Laurie

www.moorefarmsandfriends.com

Farmer's Pick Orders This Week, Market Open

Hi everyone, we have had a tough week here at Moore Farms: I have developed some complications with my broken foot and Will had to go out of town unexpectedly on family business. As a result we decided to only offer Farmer’s Pick Orders this week. We hope you understand our limitations and apologize for any disappointment this may cause for Custom Orderers!

We can, however, project with confidence what the Farmer’s Picks will be comprised of…

$20 Farmer’s Pick: Blackjack Tomatoes; Lettuces (2) or one Lettuce and 1/2 dozen Eggs for Egg Orders; Spring Onions; Collard Greens; Arugula; Florida Oranges.

$30 Farmer’s Picks: Blackjack Tomatoes; Lettuces (2) or one Lettuce and 1/2 dozen Eggs for Egg Orders; Spring Onions; Collard Greens; Arugula; Florida Oranges; Bordeaux Spinach; Cabbage; Organic Apples.

Thanks for your understanding, we should be fully re-stocked and ready for a Custom Orders again in a week!

Laurie

www.moorefarmsandfriends.com

Orders This Week

Good morning everyone! We had a big order packing night last night, a new record number of orders for us.

A few things: our bookkeeper Sheila comes in on Tuesday afternoons (her kids volunteer with order packing, to!) so the account balance that is on the Order Invoice is not necessarily accurate (we print them to pack orders, before she arrives). All accounts are updated now and you can view all of your account information including previous orders, balance, etc. by logging in and clicking on Your Account. Sheila is going to be running a balance report to wrap up 2007 numbers so you may be getting a reminder from her if your balance is in the negative.

Welcome to all of our new Members! We added quite a few this week. Please remember to check the cooler at your pickup site if you ordered Meats or Pasta. As always if there are any questions about your order please call us on our cell ASAP 256-282-7889.

We have another Cooking Class coming up at The Cook’s Warehouse Midtown location! The wonderful folks at Cook’s host a weekly pickup for us and they want to highlight our good local foods. On Wednesday January 30th Will and I will prepare several dishes with the contents of one of our orders. Hope you can come, bring a friend or tell a friend! You can register for the class online at www.cookswarehouse.com or call them at 404-815-4993.

If you need some recipe inspiration for any of the items in our box we recommend www.foodnetwork.com or www.allrecipes.com. These are great resources for ideas.

Roasted Root Vegetables

We make these a lot, especially at this time of year. You can use a mix of any root vegetables including Sweet Potatoes, Radishes, Onions, Turnips, Beets, etc.

Wash and chop root vegetables into 1” bite sized pieces,

Toss together with just enough Olive Oil to coat, season with salt and pepper.

Spread in an even layer on a baking sheet and roast at 400 degrees for 20 minutes or until browned and tender when poked with a fork. Stir/turn after 10 minutes.

Try other seasonings such as chopped fresh herbs, cumin or curry, garlic.

Our Farmer’s Pick orders this week had a mix of items, we had a lot of good veg come in from the farms so there were some variables:

$20 Farmer’s Picks

Blackjack Tomatoes; Lettuces (2)or Lettuce (1) and 1/2 dozen Eggs; Cabbage; Spinach or Kale; Spring Onions; Kohlrabi; Mixed Roots or Brussels Sprouts or Butternut Squash.

$30 Farmer’s Picks

Double order Blackjack Tomatoes; Lettuces (2) or Lettuce (1) and 1/2 dozen Eggs; Cabbage; Spinach or Kale; Spring Onions; Kohlrabi; Mixed Roots or Brussels Sprouts or Butternut Squash; Sweet Potatoes or Sweet Peppers; Kale or extra Lettuce.

Cheers everyone!

Laurie

www.moorefarmsandfriends.com