Welcome Members to the Spring/Summer CSA!
We are happy and grateful to have you this season. You will be receiving some automated message reminders to remind you to pick up your share and also that the deadline to order add-ons is coming by text if you opted in, or email if you didn’t. You will receive a What’s in the Share email from me, usually somewhere between Friday and Saturday, based on when Mark receives his final list from the farmers. We are still working on what you should expect for pickup and delivery with our changeover to Covid-19 sanitation and social distance guidelines, and I will send that out separately. Make sure to put our phone numbers in your phone: If you have issues about picking up/delivery of your share on that day — please contact Mark at 804-397-7337. My phone is 804-397-7339,
Please know that this is a preview of what we THINK may be in the share and the menu may change between now and when you actually receive it due to weather, product availability. Mark may find something super special for you etc. We will try to let you know any major changes by email, and also post on our Facebook page, Facebook group, and on Instagram.
We ask for your flexibility and that you don’t get too attached if you see something on the Wish List menu that doesn’t make it into your share. Depending on what kind of season we have, you may see some of the same items on the menu for a couple weeks if they have a longer season (tomatoes), sometimes you may only see them once if they have a short season (ramps, cherries, grapes) and others you will see rotated (corn, cukes, peppers, kale). Fruit shares will not start until May.
Seasonal eating within the CSA model might be different for you than shopping in the regular market, using a clicklist and even going to the farmer’s market in that we have a set menu for our shares of the best of what is in season that week, and you can’t pick and choose like you normally would. There may be a learning curve for some of you – hang in there – it will get easier. For meal planners,the list usually comes late Friday or Saturday for the following week. Email me if you are having a problem, or post on the Facebook group. Here is a handy guide that will help you know when to expect things. With that said, Mark is an intrepid forager and is often able to locate the earliest items for us to enjoy.
You might be challenged with items you have never seen or heard of – have fun researching them with your family and finding recipes. There are also a lot of excellent Farm to Table cookbooks out there and I will also give you recipes. If you need help please post on our Facebook page as our members all have great ideas. You can also email me. You may find a new favorite with a strange vegetable you never knew about! We work with farmers who grow heirloom vegetables, so they may look different than what you are used to.We are still in the beginning of Spring and farmers are just planting seeds for things we will see later in the season, we are still getting some items stored from Fall – and you will get a few pantry items to round things out till we really get going in a few weeks. I will do another post on what Seasonal eating means — if you have a favorite Farm to Table cookbook, blog or have tips to help our new members, please email me!
Very important – if you think there is something wrong with your order, contact us right away so we can trouble shoot! Thank you.
Happy Cooking and Eating!
Suzi Miles + Mark Lilly and staff
PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va. @They will be pre-boxing up your shares this season to avoid extra contact and will be using Covid-19 precautions.
- mushrooms* AM Fog, Afton, VA blend of oyster, shiitake and maitake easy sauteed mushrooms. You can also substitute butter for the oil if you like butter. I do. Her are some other recipes. 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. I grew up eating these – they literally grew right in my back yard. My dad and his friends ate them before school one day (one room school) and the teacher dismissed the whole school because of the smell. Dad caught hell later, because the teacher was his mom. t’hey are stinky but fabulous –ramps on grits, ramp compound butter, pesto, ramped up crostini with fresh ricotta and pea shoots they are excellent on pizza and can be pickled – which are great in savory cocktails.
- maple syrup* Southernmost Maple, Bolar VA (Highland County) – The Puffenbarger family were our first farmer we partnered with when we started the FarmBus. They are a Mennonite family and are known for their maple sausage and maple barbecue. Obviously it is delicious on pancakes and waffles, but try it in your coffee or maple moo smoothie (also uses yogurt). Our favorite is on top of the yogurt or the ricotta cheese.
- Kalettes* – these are one of our favorites! They are a hybrid of kale and brussels sprouts so you can use recipes for either of those. They will likely arrive on the stalk, so you will have to pick them off and discard the stalk. You can cook the leaves as well. They are good raw, roasted, boiled, baked, sauteed. Here are recipes
- swiss chard* this will have floppy leaves and may have rainbow stems or greenish white stems. It is a hardy green that stands up for more sturdy recipes so is nice for lasagna. Here is a basic sautee. You can pickle the stems. Here are some creative 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.
- red onions* These will have tubular green stems and red bulbs.
- beets – these will look like dirty round dark red balls with roots coming out of one end. Beets are delicious and versatile and can be used savory, raw, baked, roasted and in desserts. The Minimalist Baker beet hummus is delicious and kid friendly. Here is a gluten free vegan brownie recipe. Here are some recipes.
- applesauce – Agriberry Hanover, VA- this is a delicious value added item from our beloved fruit partner. It is good on yogurt, on oatmeal and in smoothies. It is wonderful just out of the jar, but here are recipes if you must use it that way.
- spinach – these will be green leaves. They are great in salads, pesto, sauteed. Try this potato crusted spinach fritatta.
- kale – This will be dark green, leafy green. You will strip the leaves off the spines, unless they are tiny. Kale is not just for salad or sautee. Here are a whole bunch of ways that go beyond that. You can also use the kale spines.
- apples – These have been in storage since fall and are still great eating. Here are some recipes.
- Maple sausage – Southernmost Maple – This is great just cooked up with pancakes or eggs. It is also great in this mushroom sausage overnight Strata for breakfast.
- Whole broiler chicken – Harmony Hill Farm, Scottsville, VA Here’s a guide to cooking pastured poultry. mustard roast chicken
- ground beef -Harmony Hill Farm – Here are some tips for cooking grass fed beef.
- Prairie Grain mix – Midlothian, VA – this is a family bakery that grinds wheat for the bread just before baking! These are lovely sliced sandwich loaves. They freeze well and are great for anything you use sliced bread for.
- Cheese – Ricotta – Mt View – Maple glazed breakfast apples with ricotta. (this calls for cashew ricotta, but you can sub the dairy version). Try drizzling maple syrup over the ricotta.