BusFarm Classes Events Food Justice Get Educated Get Involved Local Food Non-profit

BusFarm FUNdraising Field Day – June 27, 2015



 …Growing Forward!

Join us Saturday, June 27th

for a day of volunteerism, food and fun!


All Proceeds Benefit our

501 (c) 3 Non-Profit BusFarm

BusFarm's Urban Farm

8am-9am: Yoga in the garden – Bring a mat or towel

9:15am: Nia class with SarahMax

9am-12pm: Volunteer Activities, Breakfast, Kid Friendly

Bring: garden tools, water bottle, hat, sunscreen


Local Vendors, Tastings, Product Demos

Water Kefir Workshop (includes grains) $10

Worm Workshop – $10 suggested donation

Intro to Essential Oils – Summertime Remedies – $5 suggested donation

Other Workshops Pending


Children’s Activities, Games + Races



Donation Jar (Checks payable to: BusFarm, Inc.)

1:30pm-3:30pm Mr. Leonard’s knife sharpening (bring your knives + tools!)

541507_10151073108200935_1540898298_nFor more info, or to volunteer: 804-397-7339

817 Mechanicsville Turnpike

Richmond, VA 23223


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CSA Farm Share CSA/Farm Market Get Educated Local Food Non-profit Recipes

Last CSA Share of Winter Includes RAMPS!!!!

Adirondack Ramps Suzi foraged last year on a trip home.

Hi CSA Members, Thank you again for sticking with us thru thick and thin this past winter.  DC Eastern Market, Patriot’s Plaza and Petworth folks we are especially grateful for your flexibility with last week’s share changes. You will be receiving a different share this week, than our bi-weekly folks who are picking up their make-up final share this week. Some of you may also be picking up your makeup share this week and you will receive a separate email about that. When you get to the drop, you will be directed to the proper pickup list for your week.

RVA folks, please know that our store will be closed for Spring Cleaning after this weekend for a few weeks. We will reopen on Friday, May 8.  We will have some volunteer work days, and would love your help in getting the store and farm ready for the summer season.

We have ramps for you this week, which is a sure sign that Spring is here to stay. All of NYC, DC and RVA have been on Foodie Ramp Watch, and all the fancy restaurants now have them on the menu. They are much treasured in folklore of mountain people, and are also part of Native American traditional spring diets along with foraging bitter greens such as dandelion, and are used for healing. Ramps are eagerly foraged by folks along the mountains from Appalachia to the Adirondacks and up into Quebec and Ontario where there is a ban on holding more than a few ramps at a time! Ramps are being cultivated now, in areas that will support them, so look for more ramps on the horizon in the coming years.

As a child, my dad would always collect the whole family and we would climb the mountain behind our house up into the woods to dig ramps. There is an art to the harvest, we usually use a spoon to carefully dig them out of the forest soil,  and you need to be sure to leave plenty behind, that they will grow again the next year. Then mom would cook up a wonderful dinner, including baking powder biscuits, and dad, my brother and I would eat them raw, and stink up the whole house for days. Whenever I go home in the spring, we repeat this exercise.

Raw ramps are not for the faint of heart, they do have a very pungent smell. But cooked,  they are an amazing culinary treat and much treasured by chefs and other foodies, and are especially delicious pickled – make sure to use the ramp pickle juice as well! Don’t waste any part of the precious ramp.  As a child, Dad and his friends ate ramps (or leeks as they are called in the Adirondacks) on their way to the one room school. The teacher would then send the whole school home because of the stink! The teacher was my dad’s mom, so you can imagine the double trouble he got in later. Dad’s cousin wrote on Facebook this week, that eating ramps were good for 3 days off in the larger schools.

Your ramps are in shoot stage, very young still, and not as glorious looking as my harvest above, but delicious.. They will need to be carefully washed, as the mountain soil on them helps to preserve them until you are ready to prepare them.  Gently shake the soil off, then trim the roots and remove any paper-like skin. Then thoroughly rinse the ramp bulb, stem and leaves, (these are mostly shoots so  you may not have leaves.) All parts of the ramp can be consumed. You can treat it as you would a cultivated leek, but they cook quickly. I love them sautéed and included in a quiche, omelet, biscuits, grits, pasta or served with butter or hollandaise sauce. Try Braised with chicken, steak, bison or fish or add to other veggies for a flavorful entree. When ramps are in season, I cook them at every meal. I hope you enjoy them as much as I do! Here’s a great “ramp-up” on ramps from Epicurious that will get you started.

This is what will be in your weekly share this week:


  • apples
  • onions
  • mushrooms
  • kale
  • lettuce
  • ramps – one of my favorite early spring foods. These were ethically foraged for us in the Blue Ridge Mts. Here’s another guide from the Huffington Post that offers more great recipes and suggestions.
  • napa cabbage
  • Pantry — your choice (some of you may have a hard time with this…they are both so good) Ernie’s Salsa — OMG so delicious!! You will choose from:  red, pineapple, peach, black bean/corn, and Chesapeake shrimp. Ernie is a finance guy who dabbled in salsa for 25 years on the side. When he retired, he decided to invest his retirement into becoming a partner in a local food production company – now he helps other food entrepreneurs make their dreams come true, by helping them bring their secret recipes to the masses. This is Mark’s pick for you.
  • OR Tokie’s Mixes – OMG so delicous!!! You will choose from: pancake/baking mix, brownies, blondies, and GF brownies, chocolate cake, white chocolate cake, and pancake/baking mix. These are ridiculously delicious..Tokie offers a few recipes on her website for cookies and other yummy things. Her mixes are made from quality ingredients, and taste like a gourmet dessert chef whipped them up. Don’t forget to lick the bowl and beaters (my favorite baking memory as a child.) Do not be deterred by the GF mixes — the cakes/brownies are amazing and nobody will know the difference. When Tokie demos these, she always bakes the GF mixes. If you are GF, you will find these to be the BEST GF mixes ever tried. Tokie is a good friend of ours, and when you eat Tokie’s, she donates a portion of her sales to our  non-profit, BusFarm. This is my choice for you.


Polyface Chuck Roast – Try Kendra Baily Morris’ slow cooker pot roast with bacon, garlic and rosemary. This is one of my favorites.

Goats R Us chorizo – these come to you from Robin and John Dodson who do goat cheeses for us. Their family farm is in Nottoway County, VA.

RVA Chef Brittany Anderson, from Metzger Bar and Butchery, picksed up ramps and other local goodies from the FarmBus this week. She plans to pickle them.
RVA Chef Brittany Anderson, from Metzger Bar and Butchery, picked up ramps and other local goodies from the FarmBus this week. She plans to pickle them.

If anyone has a peanut allergy, we will have something you can swap out for the peanut butter. If you have any other swap requests, you can negotiate that with Mark upon pick up.

 If for some reason you are unable to pickup your share, let me know.

Mark will have lots of goodies available for those of you who are looking to use up credit, including a whole bag of Sausage Craft.

We have moved the start date for Spring to Tuesday, May 5 for weeklies, and Tuesday, May 12 for bi-weeklies, both will now end 10/13. We have had a very late spring, and this will give the strawberries and asparagus time to be ready for you.

Please know that your credit will roll over to next season, and for those of you who have not yet joined, your membership will pull from your credit $$ before charging your credit card.

Thank you again for being such wonderful members. We enjoy you all so much.

Again, any changes or questions or concerns, please let me know.

I look forward to having most of you back in May. I hope you enjoy the ramps!


Suzi Lilly



CSA Farm Share Get Involved Non-profit

2014 Fall/Winter CSA Early Bird Specials!

Farm to Family 2014 Fall/Winter CSA
Early Bird Farm Shares Specials!
Join by Labor Day
Save up to $276

securedownload-8Good News! 10% Early Bird Discount Special! Save on LOCAL FOOD and support your LOCAL FARMERS! This special offer is ONLY available thru Labor Day and will be the biggest discount offered this season! Discount good thru end of day, Monday, September 1. CSA FarmShares are available at our confirmed dropsites in Richmond, VA, Washington DC/Capitol Hill + Petworth,  Northern VA/Falls Church, and Andrews Airforce Base. Other sites are in development. We are looking for hosts – 10 person minimum earns you a free share, and other shares added for additional 5 members recruited. Contact us for hosting info.

Join during our Early Bird membership drive and save 10% on all shares, all frequencies, all locations on fresh, local food – a savings of up to $276.

Here are the Early Bird deals:

  • Sign up for a Full Share – Pay in full upfront and receive 10% off, and we waive the member fee. Code: FullPd
  • Sign up for any share, weekly or bi=weekly – pay in full upfront and receive 10% off. Code: Fall10%

Here are the regular deals:

  • 10% off for Military – Active or retired veteran – email  with your credentials for the code.
  • $25 referral fee for members: Members earn $25 for each new member referral! Tell your friends to answer “Your Name” to the  “How did you hear about us?” question during online sign up.

Discounts may not be combined with any of our other discounts, and are not applicable towards any membership fees or taxes.

Our  Fall/Winter CSA (Community Supported Agriculture) Farm Shares in Richmond, VA and Washington, DC start the 1st week of October and run 24 weeks (6 months) through the last week of March. There is a two week break for the winter holidays.

Our CSA program is a versatile, flexible program that includes locally produced food options, payment plans, and open enrollment/pro-rated join-anytime membership. Bi-weekly/weekly frequency vary with location site and interest. Prices/member fee stays the same for the Fall/Winter 14/15 season. We offer installment payments of 3 payments for Produce, Meat and Dairy, and 4 payments for Full Share. The first payment is made upon joining, with subsequent payments every 30 days until your share is paid. There is a seasonal member fee that is charged separately from online food payment.

Farm to Family CSA FamShare memberships support our 501 (c)3 non-profit, BusFarm.  BusFarm’s mission is to grow, source and distribute fresh local products, and encourage a healthy diet of home-grown/hand-made items from our local food shed. The CSA helps fund school visits, urban farming, nutrition education, and more. Your membership and patronage help support our efforts in our community, and our local farmers.

We work with notable area farms/producers like Polyface Farms, Prospect FarmEdmond’s Farm, Heritage Hollow FarmsGoats r UsOld Church CreameryGreen Fence FarmPampatike Organic FarmSausage CraftAgriberry and Twin Oaks along with our own non-profit urban farm and agricultural educational center, BusFarm.

We are EBT, vegan, gluten-free, paleo, WAPF and food allergy friendly. We offer payment plans. Got an issue? Ask us and we’ll see if we can accommodate you!  We donate missed pickups (without prior arrangements) to BusFarm which go to support that mission to feed underserved families. You can also sponsor a family for one time, or the whole season. Contact us for info on being a sponsor.

Options include:

  • Seasonal produce – locally grown on small farms with no to minimum sprays or pesticides. Some of our farms have organic certifications, but others choose to grow with organic methods, without certification.
  • Grass-fed/pastured meats like beef, pork, bison, trout, oysters/clams, lamb, sausage, chicken. No hormones, antibiotics and we work with small, humane family farms.
  • Grass-fed dairy with milk, butter, yogurt, cheeses from Mountain View, Goats R Us, Old Church Creamery, No hormones, antibiotics and we work with small, humane family farms.
  • Package  – Fondly called “The Whole SheBang” by our long-time members, this includes produce, meat, dairy (including eggs) and bread. Purchase and pre-pay the package, and receive a 10% discount, and member fee waive.
  • Bread/Gluten Free Bread, bagels and other baked goods
  • Eggs
  • Pizza/Pasta from Pizza Tonight and Bombolini
  • Tofu, Tempeh and Soysage from Twin Oaks
  • a la carte items like honey, jam, maple syrup, baked goods, granola, and more are available

Want to see what you might get in your share? Check out these pictures!

BusFarm…..Growing Forward
CSA Farm Share CSA/Farm Market FarmStand Food Justice Get Educated Get Involved Non-profit Video

CBS 6 Greg McQuade Special Feature: Heroes Among Us

WTVR CBS 6’s Greg McQuade enjoyed visiting BusFarm, and visiting with customers, staff, interns and volunteers.

We are very grateful to be featured on WTVR CBS 6 special segment, Heroes Among Us this past week. Greg McQuade came out to the farm to visit with us, and some of our customers.

We also had a visit at Capitol Hil’s Eastern Market Fresh Tuesday’s Farmer Line, earlier in the month by The Capital’s Markets: Guide to Farmers’ and Flea Markets in Washington DC – 7/18/14

Here’s more NEWS on BusFarm.

Classes CSA Farm Share CSA/Farm Market Events FarmStand Get Educated Get Involved Non-profit Uncategorized

Summer News and Upcoming Classes


FarmStand is now open: Monday-Friday 11am-7pm, Saturday 9-6pm and Sunday 11-4pm. FarmStand features all your local summertime favorites: Hanover tomatoes, watermelons, cantaloupes, potatoes, cucumbers, zucchini, squash, green beans, peaches, berries, cabbage and other fruits and veg. We also have a selection of our pantry favorites like local honey, jams, salsas, bread, cookies, eggs, milk, cheese, yogurts and more! We take EBT, cash, credit, debit and checks (with ID). FarmStand is located on our corner, where you turn into the Market, easily accessible from the road with lots of parking. We are loving the easy, open air exchanges with our neighbors, talk about recipes, food traditions and making new friends.

Upcoming Classes

Wednesdays, 7/30 – 8/20; Saturday 8/17 EAT YOUR WAY TO HEALTH: HEALING WITH NUTRIENT DENSE FOODS Join us for a 5-class series focusing on autoimmune conditions, allergies, and other health issues such as leaky gut syndrome. This class is also for people who are just looking to feel better, and learn more about real food. It will provide a step-by-step guide to the basics to get you on track towards supporting your body through diet and lifestyle. Each class you will experience a healing food, and learn how to easily make it at home. Cost is $125 for the 5-class series. Class series will be co-taught with RVA Weston A. Price Foundation chapter leaders Sallie and Chance Godwin, Suzi Lilly of BusFarm/Farm to Family, and special guest, Amanda Torres from The Curious Coconut. Tickets and more information are available here.


We offer ongoing education every Thursday night, 6:30 pm for the doTERRA CPTG Essential Oils that we sell in the Market. Subjects vary, but each class is about health, healing and wellness without chemicals or harmful side effects. For more info, or to purchase oils wholesale or retail, visit

Thursday, July 24, 6:30 pm – MAKE OVER YOUR DIAPER BAG Come join us for a “Makeover Your Diaper Bag” class with a bonus Essential Oil Make & Take project at 6:30 p.m. this Thursday, July 24th at Farm to Family. Lots of great information. We are making a 2 ingredient diaper rash spray. All natural, no chemicals! $5

Thursday, July 31, 6:30 pm –Essential Health + Wellness – Auto-Immune Health  Essential oils can support and heal our immune system from the inside out. Great for those challenged by lupus, rheumatoid arthritis, fibromyalgia, Crohn’s, Celiac, Lyme disease, and other chronic problems. This is an excellent class also for those who just want to feel better, and learn more about the versatility of essential oils for health and well being. Great companion class to our 5 class series, EAT YOUR WAY TO HEALTH: HEALING WITH NUTRIENT DENSE FOODS , starting Wednesday, July 30.


Farm shares are still available for the second half of our Summer CSA. Share cost is pro-rated and feature weekly or bi-weekly choices of local fruit and vegetables, dairy and eggs, sustainably farmed meats and add-ons of bread, organic, non-gmo soy and other local items like honey, jams, and more. Gluten free/vegan items available. We have payment plans. Pickups available at the Farm to Family Market in Richmond, Eastern Market in Washington DC, and other area spots. For more info, visit our online CSA store.

BusFarm is a 501(c)3 non-profit based in Richmond, VA. Our focus is on sustainable urban agricultural initiatives, including an urban agriculture-training center that will train youth and adults how to grow healthy soil, food and communities.The BusFarm urban farm re-connects people back to the earth and their food through the hands-on processes of daily activities and seasonal rhythms including: planting, harvesting, cooking, preserving, construction, composting, soil building, bee keeping, vermiculture, aquaponics, retail marketing and entrepreneurship. Our goal is to create a local, regenerative, highly resilient model others can follow.

Donate or volunteer today to help us continue our work! To donate, email us, or call 804-767-8570.

BusFarm…..Growing Forward