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What’s in the shares/market 6/10

Here are some berry storage tips for fragile berries to help keep them fresher longer in hot humid days – from Agriberry our fruit partner. 

This week’s menu is below – subject to change. 

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

FRUIT SHARE/from Agriberry 

  • Strawberries – 
  • Blueberries – 

PANTRY SHARE – honey — if I know you are vegan you will get a sub. If you have not told me you are vegan, please do so. 

MEAT SHARE

Bi-weekly Shares

  • Bison NY Strip Steaks – this is one of our premium meat items which we give a few times a season. It is smaller in volume and more expensive in price (steak in general as you may know, is more expensive than ground meat).  Bison is classified as a wild animal by the USDA and they are harder to raise by the farmer thus it is the most expensive meat item that we have. We try to average out the meat over the season in value and a few treats. This is why your meat share seems smaller this time.  Here are some cooking tips for grass-fed bison = keep it simple less time, less heat. 
  • sausage (bulk)

Weekly shares

  • whole roasting chicken
  • ground beef

BREAD

  • Billy Bread – rustic sourdough – now available to add on in the Bakery section! 

DAIRY

  • Cheese – Mt View Pimento cheese — this is so yummy and versatile! 
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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