Greetings!! Another week of organic goodness coming to you. This week we have red cabbage, small bicolor corn, romaine lettuce and butternut squash from Florida. Pears and apples from Washington. French fingerling and sweet potatoes from California and red beets from McClellan Organics. The farms are busy prepping the land and planting crops. With that said, the winter greens are coming to an end, but I bet you are looking forward to next season's veggies! Yellow squash, zucchini, cucumbers, bell peppers, eggplant, grape tomatoes and so much more!!
Harvest Moon has added another service for you all. Some of you have missed the store being closed and your option of buying by the pound or piece, your favorite organic fruits and vegetables. Well, we have heard you and have added on our web site www.harvestmoonmarketllc.com the opportunity to do just that. Under the "Services" tab click on "produce by the pound". There you will be able to order a box as you choose or add more of a certain item or items to your CSA box. You DO NOT have to be a CSA member to purchase produce. You also may do it as you want to no, commitments. It is as easy as can be! Look over the produce list. (prices and produce will change weekly as well as subject to availability) Email your order in by Tuesday and your box of produce will be delivered to you according to the same CSA route. I will email a confirmation and your total price to you. We also are offering frozen free range whole chicken from White Oak Pasture and grass fed free range ground pork, organic eggs and local honey. As always Harvest Moon Market strives to help make eating healthier an easier choice! Call Marla 229-220-2532 with any questions.
Roasted Fingerling Potatoes
Recipe courtesy of Rachael Ray
Roasted Fingerling Potatoes
2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
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Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/roasted-fingerling-potatoes-recipe.print.html?oc=linkback
Greetings!! Another week of goodness! The farms are slowing down with the winter crops and in transition for the spring crops. That means cleaning the land up, discing the fields and laying plastic for the new crops. The new plants have been started but not quite ready for planting in the green houses or fields, should be ready by next week. We are able to gather crops from Florida and California where the winter season is at it's peak. This week your boxes will contain the following: Green Leaf Lettuce from FL. Green Cabbage, Garnett Sweet Potato and Rutabaga from California, Fuji Apples and Pears from Washington and Collards and Beets from here at McClellan Organics. So it's definitely a winter box with lots of roots and greens! I want to thank you all for being so diligent about returning your boxes each week so we may recycle! It helps us tremendously. Here is your yummy recipe for this week...Enjoy!Roasted Rosemary Root VegetablesPrep: 20 MinutesLevel: Easy
Cook: 45 MinutesServes: 8Ingredients
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes.
Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15–20 minutes before serving.
Harvest Moon Market, LLC
3103 Thomasville Road
Bainbridge, Georgia 39817
Greetings!! Eat more fruit & veggies! Where have you heard that? From every Doctor or health professional.....This week your box will be full of #organic goodness: #fresh from Florida are sungold cherry tomatoes, eggplant, bok choy and naval oranges. Locally from Climax Ga. our own McClellan Organics harvested strawberries and kale. We added red potatoes and gala apples. Harvest Moon is excited to be kicking off a new year! We are looking for ways to spread the news about our Community Supported Agriculture program which we believe helps the local community eat healthier while supporting American farmers. Marla is looking forward to speaking at the Rotary Club on Feb.9th! It is a challenge to get out all the information and tell others of our mission. So, we are asking you (our awesome followers who know what we are about) to please let us know of any other venues or community groups where we could help spread the word of our CSA! And you of course may get discounts for getting others to join, each person may receive 5% discount for mentioning a members name when signing up!
Stir-Fried Kale and Bok Choy
Weight Watchers Recipe
Prep time: 15 min
Cook time: 10 min
Other time: 0 min
Kale is given an Asian twist in this easy, super-healthy stir-fry. If you don’t have kale or bok choy, try turnip greens or napa cabbage instead.
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