Developed by Laurie’s mom, this recipe was so good it was printed in the Atlanta Journal Constitution! If your Root Veggies are piling up in your Veggie crisper drawer this is a terrific way to use them and enjoy a healthy dessert. You will never know that it has Rutabagas in there. ; ) You…
This is our favorite recipe and it’s gluten-free too! The Broccoli itself provides the thickness. We have a more traditional recipe below. Wash, trim and chop 3/4 pound Broccoli (peel and use the stems, too). In a soup pot sauté Broccoli with 2 Tablespoons Olive Oil, season with salt and pepper. Cook until just tender.…
This is one satisfying bowl of goodness! From our Soup & Salad Box this week, we hope you enjoy. Wash, trim and peel 2 pounds of Sweet Potatoes. Chop in to 2″ chunks. Peel and trim Garlic, we use 2-3 cloves for this recipe.* Toss prepared Sweet Potatoes and Garlic with enough Olive Oil or…
Wash, trim and cut the peel off of one Butternut Squash, remove the seeds. Chop squash into 2-3″ chunks and place them in a large bowl. Drizzle with just enough Olive Oil to coat, season with salt and pepper and 1-2 crushed Cayenne Peppers if desired, toss or stir to coat evenly. Spread the Butternut…
Squashes and Greens and Roots, oh my! It’s that time of year for Fall and Winter Vegetables. These crops lend themselves well to roasting, braising, soups and stews with hearty flavors for satisfying bowls of goodness. Baked Spaghetti Squash is our vegetarian dish topped with sauteed Carrots, Green Garlic and this Summer’s Basil Pesto (ours…
I’ll never forget the local Garden Club Christmas Luncheon I went to with Will’s mom many years ago when I had this dish for the first time. As a Northern Girl it was not something I had ever tasted before and it was so delicious! It usually makes a meal appearance here at the Farm…
This can be very rustic or quite elegant, depending on how you slice the roots. Try thicker chunkier cuts or a mandolin for very thin slices. A favorite side dish or star of a Vegetable Plate! 1. Wash, trim and peel 2 pounds of Mixed Roots (peeling is not necessary for all Roots, just if…
A favorite here at the Farm, we use whatever seasonal Roots are available. Our mix may include Turnips, Potatoes, Rutabagas, Sweet Potatoes, Carrots and more. 1. Wash, trim and chop 2 pounds of Mixed Roots. Peeling is not necessary since the end result is pureed: organically grown root vegetables are safe to eat the peels…
This mix of flavors and textures is really interesting and delicious! —————– 1. Wash, trim and chop 3/4 pound Broccoli (use the florets and the stem, too!). Toss prepared Broccoli with enough Vinaigrette to coat well, refrigerate for 20-30 minutes while prepping the rest of the ingredients. Marinating the Broccoli will take the raw edge…
If you have not tried them yet our tender Goat Chops are amazing. We are very proud of the wonderful life our Goats enjoy here at Moore Farms and the quality of our Goat meat proves that happy Goats make happy Meat! ______________________________ Thaw Goat Chops and season with Curry Spice Packet, salt and pepper…
Wash, trim and chop 3/4 bunch Kale and 2-3 Wild Garlic Leeks. In a skillet heat 2 Tablespoons Olive Oil, add Kale and Leeks and season with salt, pepper and Hot Peppers to your taste. Saute over medium heat quickly for 3-5 minutes until Kale is just wilted. Cover and keep warm if not served…
Shiitake Mushroom Bacon is quick to prepare and very satisfying as a stand-in for meat versions! 1. Trim stems from 1 pint Shiitake Mushrooms. 2. Slice caps into strips, you want pretty much the same thickness. 3. Mix together: 1 Tablespoon Olive Oil, 1 Tablespoon Soy Sauce or Tamari, 1/2 Tablespoon Honey, salt, pepper. 4.…
Customize your Quick Pickles to your own taste! You don’t have to put up gallons of pickles at a time, here are ideas for different ways to enjoy the Pickling Cucumbers in this week’s boxes. Sweet, salty, spicy, garlicky, they are fun and easy to make and a great project for kids to learn about…
We have paired up fresh Green Beans and Grape Tomatoes for a tasty dish that’s a snap to make. The flavors sparkle with spicy sweet seasoning, terrific for lunch or dinner and leftovers are terrific with some rice or noodles. This is a good recipe for kids to help with in the kitchen! Ingredients: One…
Roasted Garlic with Herb Vinaigrette Peel Garlic cloves, really as much as you like (we use a lot!). Toss with Olive Oil, salt and pepper and roast in a 350 degree oven for 10-15 minutes until softened and just starting to brown a bit. In a blender combine roasted Garlic cloves, a handful of fresh…
Creamy Sweet Pepper Dressing Wash, trim and chop 1-2 Sweet Peppers. Gently saute with a little Olive Oil until they are just wilted. In a food processor or blender combine Peppers and all ingredients and process until a smooth consistency: 1/4 cup Mayonnaise 1/2 cup Plain Yogurt salt and pepper to taste 1 Tablespoon vinegar…
Tomato Basil Vinaigrette Toss one pint of washed Grape Tomatoes with a little Olive Oil, season with salt and pepper. If you like you can slice them in half but it’s not necessary. Spread Tomatoes out on a lined sheet pan, bake at 350 degrees for 10-15 minutes until soft and just starting to brown,…
Butternut Chicken Curry Prepare rice before you get started, it will be ready by the time the main dish is done If you haven’t already, thaw your Chicken (Shrimp is great for this, too). Cut it into bite-sized chunks. Wash and cut one Butternut Squash into thick slices. Why wash the outside? We always wash…
Will’s Meatloaf In a bowl combine 1 pound each Ground Beef and Ground Pork or Sausage. Add 1/4 cup finely chopped Vidalia Onion, 1 cup fresh Bread Crumbs, 2 Eggs lightly beaten, 1 Tablespoon Garlic, salt and pepper. Mix together until just combined. Place in a baking dish and form into a loaf shape.…
We have been thinking about side dishes lately as the warmer weather prompts the first grilled meals of the year. This is our favorite Potato Salad Recipe with some variations from family and friends. Will’s version includes our sliced Spicy Pickled Okra, yum! . 1. Wash, trim and cut 3 pounds of Potatoes into bite-sized…
We do enjoy a lot of stir-fry dishes here at the farm because they are so versatile: whatever veggies we have leftover at the end of the week go in and the result is always satisfying. Here is a favorite new flavor combo we are enjoying with the terrific Broccoli crop this year. . 1.…
Grass-fed burgers can be a little tricky until you get the hang of them: check out our tips for a super delicious Grass-fed Cheeseburger and Sweet Potato Oven Fries for this week’s Dinner Package. Once you get the hang of these recipes you will always impress your family and friends when you cook for them!…
Keeping Your Produce Happy For the most part all of the produce we send you each week is packaged in the appropriate material to store it in (paper, plastic bag, clamshell). We recommend refrigerating all of the produce we send you, even items you may not think of putting in the fridge such as Potatoes…
Frittata is a great way to get some veggies in and serve a delicious dish everyone will love. We often have it here at the Farm for breakfast but I’ll tell you what: on busy days I warm up a leftover slice, put it between two slices of bread and enjoy it as a sandwich!…