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What’s in the Share – 5-20 + 21 – Ramps, Strawberries and Ula Tortillas! It’s Taco Tuesday EVERY DAY!

Here is the preview menu of what we think will be in the share. The menu may change between now and when you actually receive it due to Mother Nature or other factors. We will try to let you know any major changes by email, and also post on our Facebook page, Facebook group (please join it’s fun and Chef Mike has been doing some cool how to videos!), and on Instagram. Let us know if you have any questions or concerns! Happy Cooking! 

PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va.

FRUIT SHARE/from Agriberry 

  • Strawberries – I shared this recipe for Strawberry Balsamic refrigerator jam earlier in the Facebook group, but it is so good I am sharing for all those not on FB. I made this for Mother’s Day gifts one year. I ended up eating mine out of the jar with a spoon. It calls for vanilla  bean, but I used vanilla extract. 
  • Blueberries – how exciting we are moving into blueberries. No recipes because you will probably eat them out of the container. You can throw them into your salads. 

PANTRY – TBD  

 MEATS

BREAD

  • Prairie Grain – mixed

DAIRY

  • Cheese – Peachy Family Dairy, Pennsylvania – Amish raw goat Cave-aged Tomme – this is a delicious nutty hard aged European style cheese – perfect for grating. We are loving this, and really excited for you to try it.

TOFU- for those with tofu add ons —Twin Oaks, Louisa, VA.  As so many of you are getting the incredible Twin Oaks tofu (available here – best tofu ever! ) Here is buffalo tofu from the Wicked Healthy Sarno Brothers. And there are a lot of recipes on the Twin Oaks site.

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CSA/Market UPDATES 5/13

Below are updates for the share this week. 

PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va.

  • Romaine Lettuce* -7 cool ways to use it. 
  • Red Radishes* – garlic roasted radishes — use your garlic scapes; radish sandwich with butter and salt. arugula and put it on the Billy Bread. so very amazing. 
  • Bok Choy -Otherwise known as Chinese white cabbage is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch. The greens have a spinach-like taste with a very mild bitterness. I like to add them to my veggie kimchi, or I like to roast them. Roasted Bok Choy or try bok choy in vinegar oyster sauce; or vegan pho with bok choy and mushrooms and garlic why not! 
  • Asparagus* -roasted asparagus with walnuts and goat cheese
  • Pea Shoots* – stir fried pea shoots with garlic (use the scapes)pasta with pea shoots – perfect with the Bombolini pasta from last time; arugula salad with pea shoots ad parmesan
  • Garlic Scapes* – Garlic scapes are the tender stem and flower bud of a hardneck garlic plant and will probably have a curly coil to them. Use them just as you would garlic — so they are perfect for stirfries, pesto, and marinades. Here is a guide to them. 
  •  Mushrooms* AM Fog, Afton, VA – Maitake is perfect for grilling vegans and meatless Mondays. Here are BBQ Muaheoom Skirt steaks from Wicked Healthy
  • Garlic Scapes* – Garlic scapes are the tender stem and flower bud of a hardneck garlic plant and will probably have a curly coil to them. Use them just as you would garlic — so they are perfect for stirfries, pesto, and marinades. Here is a guide to them. 
  • Spinach
  • Apple Butter – Southernmost Maple – They made this special just for us. It goes wonderfully in the yogurt!  . We have had a lot of pantry items this season because of the unusually cold, late spring. 
  • Strawberries* Agriberry – Hanover VA – We are hoping to have these in the share – but weather may play a factor.  make small batch strawberry balsamic jam.Here’s a cheffed up strawberry pretzel  pie recipe from Garden and Gun that is YUM-O.   I use gluten free pretzels. 

FRUIT SHARE – Strawberries – 3 boxes

PANTRY – Sorghum molasses Compass Winds Farm – Dayton, VA  – This is absolutely delicious – try it in coffee, as a sugar substitute, in sauces and marinades. Try this amazing recipe for sorghum + grits ice cream (use your grits from a few weeks back.).

OYSTERS + CLAMS

Rappahanock oysters and clams –  Topping, VA Check our facebook group for the video I made on how to open them, but please wear gloves. Here are some recipe suggestions Grill themOven roaststeam, or try one of these . Clams – Here’s how to roast, grill, steam and chowder them. Your oysters will be in a lightly tied plastic bag — when you get home, open the bag a little more so they can breathe, and put them in a cool part of your fridge. Please use your clams quickly as they are fragile. It is also good to use your oysters as soon as possible for best fresh flavor, as they are hardier, they will be ok in your fridge for a few days if you don’t get to them.  When you are ready to prepare your shellfish – look them over carefully and discard any that may be open. 

ALT MEATS for those of you who opted out of the oysters/clams. If you have not done this, let me know ASAP, otherwise you will get oysters. 

  • Southernmost Maple maple sausage – here are some cool ways to use them for breakfast (or breakfast for dinner) including french toast egg cups, and breakfast mac and cheese
  • Bison Strip NY steaks – These bison steaks are a real treat. These are on the pricier end of our meat items – which is why you only get 2 items this time. Try this recipe for pan seared bison 

BREAD

  • Billy Bread – Rustic Sourdough — This is the famous Billy Bread!  Don’t distress if it starts to get hard before you can eat it all, although it is easy to eat it all at once – it is so delicious. Here are some ways to revive and  use leftover sourdough bread. 

DAIRY

  • Cheese -chevre – Goats R Us, Blackstone, VA – Robin and John have been with us as farmers for many years and we love their delicious creamy cheese. It freezes well if you aren’t going to eat it right away. Here are some ways to get you started with your goat cheese. 
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What’s in the Share/Market — Recipes for 5/13+14

This week we have oysters and clams from Rappahannock River Oyster in the shell, and pints and quarts of shucked oysters. We are loving the garlic scapes and how they go so beautifully with the shellfish.

For those of you interested in cooking at home with your kids, or learning a few super easy delicious vegan dishes for yourself, the Sarno Bros. Wicked Healthy Food have made their Wicked Healthy Kids online cooking classes free. I love these guys. They are revolutionizing plant based meals.

Here is the preview menu of what we think will be in the share/Market.. The menu may change between now and when you actually receive it especially due to this weekend’s freezing temps. We are particularly watching its effects on the strawberries and other delicate items. We will try to let members know any major changes by email, and also post on our Facebook page, Facebook group, and on Instagram. Let us know if you have any questions or concerns! 

PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va.

FRUIT SHARE – Strawberries – please know there is a real chance that we may not have strawberries because of the freeze. It is possible that you will have subs, or partial subs with some of the delicious fruit value added products. Thank you for your patience with Mother Nature. 

PANTRY – TBD we are waiting to see what happens with the strawberries to see what you will get. 

OYSTERS + CLAMS

Rappahanock oysters and clams –  Topping, VA Check our facebook group for the video I made on how to open them, but please wear gloves. Here are some recipe suggestions Grill themOven roaststeam, or try one of these . Clams – Here’s how to roast, grill, steam and chowder them. Your oysters will be in a lightly tied plastic bag — when you get home, open the bag a little more so they can breathe, and put them in a cool part of your fridge. Please use your clams quickly as they are fragile. It is also good to use your oysters as soon as possible for best fresh flavor, as they are hardier, they will be ok in your fridge for a few days if you don’t get to them.  When you are ready to prepare your shellfish – look them over carefully and discard any that may be open. 

ALT MEATS for those of you who opted out of the oysters/clams. If you have not done this, let me know ASAP, otherwise you will get oysters. 

  • Polyface Breakfast links – here are some cool ways to use them for breakfast (or breakfast for dinner) including french toast egg cups, and breakfast mac and cheese
  • Lamb shanks – these are best cooked low and slow. try red wine braised lamb shanks with garlic and maple glazed veggies (use up any root veggies left over). 
  • whole trout – Virginia Trout Company Monterey, VA –  – so delicious and cook quickly. I usually just panfry with butter (or olive oil) and season with salt and pepper, or you can roll in cornmeal. easy! These are cleaned and ready to go – you can cut off the head if it bothers you and use it for fish stock. 

BREAD

  • Billy Bread – Rustic Sourdough — This is the famous Billy Bread!  Don’t distress if it starts to get hard before you can eat it all, although it is easy to eat it all at once – it is so delicious. Here are some ways to revive and  use leftover sourdough bread. 

DAIRY

  • Cheese -chevre – Goats R Us, Blackstone, VA – Robin and John have been with us as farmers for many years and we love their delicious creamy cheese. It freezes well if you aren’t going to eat it right away. Here are some ways to get you started with your goat cheese. 

TOFU for those with tofu add ons —Twin Oaks, Louisa, VA.  As so many of you are getting the incredible Twin Oaks tofu (available here – best tofu ever! ) Here is an easy roast tofu with veggies.  And there are a lot of recipes on the Twin Oaks site.

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What’s in the CSA Share 5/6+7 Oysters and Clams!!

Hello members – Happy May!!  sadly rutabagas have gone away…till next year. 

This week we have oysters and clams for our Meat/Full customers – if you don’t want the oysters/clams and have NOT opted out – please send me an email as soon as you can. Otherwise you will get them. This is especially important for our home delivered members as we will not be able to swap them out.  If you are having them home delivered, PLEASE make sure you have a cooler with ice pack for them to keep them fresh as we can’t guarantee their freshness once they leave our icy coolers. Thank you! 

For those of you interested in cooking at home with your kids, or learning a few super easy delicious vegan dishes for yourself, the Sarno Bros. Wicked Healthy Food have made their Wicked Healthy Kids online cooking classes free. I love these guys – and what they are doing for plant-based meals. You will probably see a lot of their recipes here bc they are really innovative and make vegan cooking fun and exciting. 

Here is the preview menu of what we think will be in the share for 5/6+7. Remember the menu may change between now and when you actually receive it due to weather, product availability. We will try to let you know any major changes by email, and also post on our Facebook page, Facebook group, and on Instagram. Let us know if you have any questions or concerns!  

PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va.

  • StrawberriesAgriberry – Hanover VA – These strawberries are full of flavor! That’s one of the benefits of sourcing strawberries locally! make small batch strawberry balsamic jam
  • Maitake Mushrooms* AM Fog, Afton, VA – Maitake is perfect for grilling vegans and meatless Mondays. Here are BBQ Maitake Skirt steaks from Wicked Healthy
  • Garlic Scapes* – Garlic scapes are the tender stem and flower bud of a hardneck garlic plant and will probably have a curly coil to them. Use them just as you would garlic — so they are perfect for stirfries, pesto, and marinades. Here is a guide to them. 
  • Kale – try goat cheese lemon pasta with kale! ; kale goatcheese tart; kale caesar salad
  • Asparagus* -roasted asparagus with walnuts and goat cheese
  • Arugula – make pesto, put on pizza with mushrooms and your garlic scapes,  or sautee. we like to freeze pesto in ice cube tray to have for later! arugula is good to use early in your share, as it is pretty delicate. 
  • Bombolini Pasta*- Richmond.   Fresh pasta cooks in a flash – usually 2 minutes or less – so follow directions carefully and err on the short side of timing.  Do not multi-task or walk away from pasta cooking or you will overcook it and be sad. Try this Mushroom. Garlic, Pasta Recipe
  • Bok Choy -Otherwise known as Chinese white cabbage is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch. The greens have a spinach-like taste with a very mild bitterness. I like to add them to my veggie kimchi, or I like to roast them. Roasted Bok Choy or try bok choy in vinegar oyster sauce; or vegan pho with bok choy and mushrooms and garlic why not! 
  • Spicy Salad Mix – For a sweet and healthy salad, add strawberries, chopped walnuts, red onion, and goat cheese. Top with balsamic vinaigrette dressing. Its delicious!
  • Salted Virginia Peanuts – Virginia Peanut Company, Franklin, VA – oh these are so ridiculously addicting….I am not even going to give you recipes bc you are going to eat them out of the can. If you have a peanut allergy, let me know so I can sub you out. 
  • Chamomile – this is always one of our faves. You can make cake, ice cream, syrup, tea…and more

OYSTERS + CLAMS

Rappahanock oysters and clams –  Topping, VA Check our facebook group for the video I made on how to open them, but please wear gloves. Here are some recipe suggestions Grill themOven roast or try one of these . Clams – Here’s how to roast, grill, steam and chowder them. Your oysters will be in a lightly tied plastic bag — when you get home, open the bag a little more so they can breathe, and put them in a cool part of your fridge. Please use your clams quickly as they are fragile. It is also good to use your oysters as soon as possible for best fresh flavor, as they are hardier, they will be ok in your fridge for a few days if you don’t get to them.  When you are ready to prepare your shellfish – look them over carefully and discard any that may be open. 

ALT MEATS for those of you who opted out of the oysters/clams. If you have not done this, let me know ASAP, otherwise you will get oysters. 

BREAD

  • Billy Bread – Rustic Sourdough — This is the famous Billy Bread!  Don’t distress if it starts to get hard before you can eat it all, although it is easy to eat it all at once – it is so delicious. Here are some ways to revive and  use leftover sourdough bread. 

DAIRY

  • Cheese -chevre – Goats R Us, Blackstone, VA – Robin and John have been with us as farmers for many years and we love their delicious creamy cheese. It freezes well if you aren’t going to eat it right away. Here are some ways to get you started with your goat cheese. 

TOFU —Twin Oaks, Louisa, VA.  As so many of you are getting the incredible Twin Oaks tofu (available here – best tofu ever! ), I’ve decided to add in a tofu recipe. Here is an easy roast tofu with veggies.  And there are a lot of recipes on the Twin Oaks site 

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What’s in the Share – 4/22+23

Here is the preview menu of what we think will be in the share for 4/22+23. Remember the menu may change between now and when you actually receive it due to weather, product availability. We will try to let you know any major changes by email, and also post on our Facebook page, Facebook group, and on Instagram. Let us know if you have any questions or concerns!  Lauren, who helps in the market and packing shares, is helping with some of the produce recipes this week. 

PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va. 

  • StrawberriesAgriberry – Hanover VA – We love to just eat them out of box. There are so many delicious strawberry recipes! Have you ever tried a strawberry shrub? This will be your go-to drink this spring! Find the recipe here
  • Mushrooms* AM Fog, Afton, VA blend of oyster easy sauteed mushrooms. You can also substitute butter for the oil if you like butter. I do. Here are some other recipes. Mushroom pate is a favorite too – make it vegan by substituting a non-dairy butter.  Here is a guide to storing mushrooms. If your mushrooms dry, don’t throw them out – save them for savory mushroom powder. Its delish. 
  • Ramps* – these are sustainably foraged for us and are alliums (onion garlic family). they will have wide green leaves, and white bulbs and a pungent scent. Use the leaves for pesto.  s –ramps on gritsramp compound butterpestoramped up crostini with fresh ricotta and pea shoots they are excellent on pizza and can be pickled – which are great in savory cocktails. I love this Green Goddess dressing with ramps and I have subbed in yogurt for milk. 
  • Rutabagas* – These are a rotound yellow root vegetable with a purple/dark red stripe on them. They are delicious! You can use a potato peeler to peel them. They are great baked, roasted, mashed and more. Here are recipes.
  • Spinach* – these will be green leaves. They are great in salads, pesto, sauteed. Try this potato crusted spinach fritatta.
  • Salad Mix with Kale* – try this yummy salad with strawberries, honey balsamic and feta. 
  • Asparagus* – Cilantro is a versatile herb that thrives in cooler weather. Here are some ways to use it. 
  • Carrots – carrots are versatile and everyone loves them. They can be roasted, eaten raw, baked and boiled.  Here are some easy recipes.  I am dying to make this vegan carrot bacon that is floating around on Facebook! 
  • Spring Onions Red/White* These will have tubular green stems and red bulbs. Use the tops too! Here are some recipes
  • Spring Garlic – This will have long flattish leaves and a pungent scent. It might have bulbs. Use this like you would garlic or onions — chop it up and add it to salads. Put this in your green goddess dressing. Here’s a quick guide. Here are spring garlic fried eggs. 
  • Mint – make chimichurri sauce and put it on everything – sandwiches, burgers, rice, grains, vegetables…you can add  the spring garlic,  ramp leaves and spinach. 
  • Buckwheat Pancake Mix– Wades Mill, Raphine, VA These are delicous! Top them with this easy berry compote from Minimalist Baker. 

MEATS

  • Maple Pork BBQ – Southernmost Maple – This is a delicious quick meal – just heat and eat — add a salad and a side of rutabaga mash and roasted asparagus and you are all set! I like to keep this in the freezer for a busy night.  
  • Bacon –Polyface Farms Swope, VA   spinach salad with hot bacon dressing
  • ground beef -Harmony Hill Farm – Here are some tips for cooking grass fed beef. Picadillo is one of my favorite ways to use ground beef – included here are slow cooker and instant pot versions. 

BREAD

  • Billy Bread – Rustic Sourdough — This is the famous Billy Bread!  Don’t distress if it starts to get hard before you can eat it all, although it is easy to eat it all at once – it is so delicious. Here are some ways to revive and  use leftover sourdough bread. 

DAIRY

  • Cheese -mozzarella or feta – Mt View – Make shakshuka if you get feta! This is one of my favorite dishes of all times and showcases the eggs beautifully in a dish that is great for either brunch or dinner. If you get mozzarella, make this rainbow veggie sandwich
  • Here’s a tutorial on how to strain yogurt to make it thick like Greek. If you let it sit longer it makes yogurt cheese that you can use like cream cheese. Delicous and easy.