Tag: DC

CSA Farm Share CSA/Farm Market Get Involved Local Food Recipes

What’s in the share/Recipes – 11/28 + 29

Post author By Suzi Lilly
Post date 11/26/2017
No Comments on What’s in the share/Recipes – 11/28 + 29

Hi members, I hope you all had a wonderful Thanksgiving. We are very grateful to have you all in our lives and as members this season. You are a very important part of the local food system and support the farmers we work with. I’m sure you don’t want to hear about more food, but maybe as Tuesday and Wednesday rolls around, you will be more ready. Recipes will follow, I just wanted to get this preview out so you can plan. Remember this list is subject to change. I will do my best to let you know of any changes.

And we will be taking orders for Christmas Trees and Wreaths! I’ll have info on pricing hopefully up on the website soon along with delivery availability, Mark is still working that out with our tree farmer, Gerald Jones. They are spray free Frasier Firs, very beautiful and fragrant, and well balanced.

PRODUCE

apples – try apple and nuts overnight oatmeal (dairyfree)
sweet potatoes – I love sweet potato, squash or pumpkin in smoothies – try this one
collards – I made this recipe for collards with bacon last night in the Instant Pot and it turned out really great.
totsoy – Totsoy (aka totsoi) is a hardy spinach like green that likes cold weather. Here’s a great guide with several recipes to try.
mint – make mint pistachio pesto
turnips – easy mashed turnips
carrots – Deborah Madison’s lentil salad with mint and carrots
leeks – root vegetable gratin
bok choy – baby bok choy and leeks
celery – stuff celery with pimento cheese for a great snack or appetizer, celery and red onion salad, Here’s how to regrow your celery from the bottom of it
rutabaga – easy roasted rutabaga
butter beans – Vegetarian butter bean soup, Melt in your Mouth butter beans
FRUIT – apples – do you have apples piling up? Make spiced apple pie filling, apple cranberry jam, or no peel instant pot apple butter

MEAT
ground pork – spring rolls with mint, pork and apple
Top Round steak – make mint chimichurri and marinate your steak easy marinated top round steak.

BREAD – Prairie Grain

CHEESE – Pimento (yum!) – souffled macaroni and cheese (calls for pimentos, but put in the cheese!), pimento cheese grilled sandwiches with tomato and bacon

Tags apples, Capitol Hill, community food systems, CSA, DC, Eastern Market, Farm Shares, Farm to Family, grass-fed dairy, grass-fed meats, local food, produce, recipes, Richmond, RVA, sustainable food

CSA Farm Share Local Food Recipes Uncategorized

What’s in the Share – Week of 11/14 + 15

Post author By Suzi Lilly
Post date 11/11/2017
No Comments on What’s in the Share – Week of 11/14 + 15

Hi members,

Here’s what is expected to be in the share this coming week:

Produce
cabbage – grill it. Its amazing.
spaghetti squash – how to cook it
butternut squash – butternut squash casserole
potatoes – – Here’s a LOT of different recipes to try
yellow tomatoes – yellow tomato sauce
baby romaine – baby romaine salad with date vinaigrette
collards – It’s time to cook a mess o greens, Vegan Southern Collards
baby bok choy – Stir fry with garlic and bok choy
roma tomatoes – baked tomato and mozzarella stacks with arugula and balsamic vinegar
green onions
apples – Waldorf Salad
fresh pressed cider
apple butter
arugula – Breakfast grilled cheese with arugula
thyme – thyme onion cheese tart
broccoli rabe – olive oil braised broccoli rabe

Fruit
Apples – Vegan apple crisp
Raspberries (maybe but its been below freezing)

Meat
Puff’s Maple Pork BBQ
bacon
Polyface chicken – chicken stuffed potatoes

Cheese
Mt View Mozzarella

Bread
Billy Bread

Tags apples, arugula, community food systems, CSA, DC, Eastern Market, Farm Shares, Farm to Family, grass-fed dairy, grass-fed meats, local food, produce, recipes, Richmond, RVA, sustainable food, Washington DC

CSA Farm Share CSA/Farm Market Get Educated Local Food Recipes

What’s in the Share – Week 2 – Time to reserve your Holiday Polyface Farm Turkey

Post author By Suzi Lilly
Post date 10/07/2017
No Comments on What’s in the Share – Week 2 – Time to reserve your Holiday Polyface Farm Turkey

Welcome to Week 2 of our CSA! This will be the first pickup for our 7th/G Capitol Hill, DC Home Delivery, Farm to Family biweekly, and some of you at Eastern Market. This is week 2 for our Eastern Market and Farm to Family weeklies. Remember you can check your calendar to see when your share is expected by logging into your member dashboard. If you have questions or difficulties on how to do that, let me know.

Polyface turkeys – It’s time to reserve your turkey for the holidays. Turkeys are $5.75/lb and are available in 12-14 lbs, 14-16 lbs, 16-18 lbs and 18-22 lbs. You can order your turkey and pay $20 deposit thru your dashboards. After ordering, email with TURKEY in the subject and let me know what size range you want, and if you want it Thanksgiving week or before the winter holidays, and we will do our best to match you up. Balance will be due upon delivery (we will email you with balance due amount.) I will also have other holiday meats available: pork, lamb, beef and bison roasts/lamb/leg etc. We can also get oysters/clams. Email me with your interest – HOLIDAY MEATS in subject.

Produce

potatoes
green onions
purple radishes – purple radish salad with cool cilantro honey dressing
spicy mix
green peppers
poblano peppers – grilled stuffed poblanos with bell pepper salsa – try the bacon sausage for this
kale – garlicky grilled kale salad with grilled bread
napa cabbage – roasted napa cabbage with garlic, napa cabbage salad/Food + Wine ,
swiss chard – sauteed swiss chard with onions, don’t forget to eat your stems!add them to your recipe, or pickle them!
chioga beets – These are so pretty! chioggia beets with raspberry mint vinaigrette
spinach – caesar spinach pizza in an hour! Batsaria – Phylo-less Spanakopita
bibb lettuce – spinach and bibb lettuce salad with apples
sweet potatoes – sweet potato curry with spinach and chick peas
fuji apples – napa cabbage and apple slaw, fuji apple spice cake
raspberries – if available
yellow/zucchini squash – skillet bacon zucchini cornbread with buttermilk

Fruit

raspberries – if available
apples
pears

Bread – Prairie Grain

Cheese – Mix from the same dairy as milk and butter

Meat

Ground Bison – how to cook grass fed bison, Here’s a few recipes to try! Don’t use too many condiments, you want to be able to taste the bison.
Bacon Sausage – so baconey! – this is great just cooked or grilled with a few great sides. Use like you would sausage, or bacon!
Cubed stew beef – pressure cooker/Instant Pot Vietnamese Bo Kho/beef stew (Nom Nom Paleo)

Yogurt – How to make Greek style, if you prefer a thicker style. Otherwise, its wonderful just as is. You can add fruit, honey, maple syrup or jam to sweeten. Here’s a video on how easy it is. I usually line a strainer with a clean tea towel, put it in a saucepan and put the lid on it. You can strain it for a long time, and make yogurt cheese, which you can use in place of cream cheese. Use your left over whey in smoothies, or to ferment veggies with. Pets love it. It is also great to cook with yogurt – I use it to replace sour cream and ricotta cheese in my recipes.

Tags apples, Capitol Hill, community food systems, CSA, DC, Eastern Market, Farm Shares, Farm to Family, grass-fed dairy, grass-fed meats, local food, Polyface Farms, vegetables

CSA Farm Share CSA/Farm Market Get Educated Local Food Recipes

Welcome Fall! What’s in the Share: Week 1

Post author By Suzi Lilly
Post date 09/29/2017
No Comments on Welcome Fall! What’s in the Share: Week 1

Hi members, We are so excited to start our Fall CSA next week. Below is a preview for what’s in the share this week. Remember this is what we think you will get, it may switch around, and I will post any changes on our Facebook page.

Polyface turkeys – Its time to reserve your turkey for the holidays. Turkeys are $5.75/lb and are available in 12-14 lbs, 14-16 lbs, 16-18 lbs and 18-22 lbs. You can order your turkey and pay $20 deposit thru your dashboards. After ordering,email what size range you want, and if you want it Thanksgiving week or before the winter holidays, and we will do our best to match you up. Balance will be due upon delivery (we will email you with balance due amount.) I will also have other holiday meats available: pork, lamb, beef and bison roasts/lamb/leg etc. We can also get oysters/clams. Email me with your interest.

Let me know if you have questions or concerns.

Happy Cooking!

Produce

watermelon radish – These are so pretty! watermelon radishes are an heirloom variety of the daikon radish. Packing vitamin C, fiber and potassium, watermelon radishes infuse any boring green salad with their hot pink hue. Here are some recipes.
swiss chard – make sure to use the stems. Make a frittata. Make lasagna. Make vegan lemony swiss chard with quinoa, fried capers and olives. Make veggie cakes with saffron and ricotta,
bibb lettuce – great for salad, and perfect for wraps.
English cucumbers
red beets – balsamic barbecue beets
green bell peppers – vegan quinoa stuffed peppers
red russian kale – sauteed kale with smoked paprika
potatoes – warm potato salad with goat cheese
zucchini – baked parmesan zucchini
yellow squash – make spicy bread and butter pickles – a small batch makes some for you, and some for a friend.
cherry tomatoes – put them into your salad, or eat them as a snack
green beans – cranberry hazelnut green bean salad
piney river gold apples – yum!
Magness pears – pear and apple galette.
Raspberries
Fruit
honey crisp apples
Crispin pears
Raspberries

Meats
2 bison steaks – Here’s a primer on how to cook grass-fed primer – read this before you cook it, especially if you haven’t cooked grass-fed bison before. Make balsamic and herb bison steak salad.

Bread – Prairie Grain (assorted) – grilled tomato, basil and goat cheese sandwiches

Cheese – hard aged Goat – double goat cheese salad with tomatoes and cukes- you’ll need soft goat cheese also (or just omit), so if in DC, visit Mr Peachy, our Amish farmer friend down the Farmer line at Eastern Market.

Yogurt – How to make Greek style. Here’s a video on how easy it is. I usually line a strainer with a clean tea towel, put it in a saucepan and put the lid on it. You can strain it for a long time, and make yogurt cheese, which you can use in place of cream cheese. Use your left over whey in smoothies, or to ferment veggies with. Pets love it. It is also great to cook with yogurt – I use it to replace sour cream and ricotta cheese in my recipes.

Tags apples, Capitol Hill, community food systems, CSA, DC, Eastern Market, Farm Shares, Farm to Family, grass-fed dairy, grass-fed meats, local food, Polyface Farms, produce, Recipe, recipes, Richmond, RVA, Washington DC

CSA Farm Share CSA/Farm Market Get Educated Local Food Recipes

Bye Bye Summer – Last CSA delivery. Never Fear – Fall Begins Next Week!

Post author By Suzi Lilly
Post date 09/16/2017
No Comments on Bye Bye Summer – Last CSA delivery. Never Fear – Fall Begins Next Week!

This coming week’s share is our final share of the season. Don’t forget to sign up for Fall as we start our Fall CSA next week and everyone will be on the same rotation. Let me know if you have questions.

If you are Home Delivery, please remember to put your bins/coolers out for pickup. Thanks!

BiWeekly Home Delivery is a go in Richmond! BiWeekly 7th/G is a go! Eastern Market is a go! Farm to Family is a go! But there is still room for more people. Hooray and thank you to everyone who signed up.

We are still waiting on enough people for Home Delivery on Capitol Hill for weekly/biweekly, and for biweekly at 23rd Place. Sign Up Now and share with your friends so you get your food where you want it. Home Delivery is $8/time by Schlep eco-trike. Just a reminder these drops will move over to Eastern Market if we do not get enough people.

We hope you have all enjoyed everything this season.

Happy Cooking!

Here’s what we think is in the shares this week, subject to change.

Produce

honey crisp apples
bibb lettuce
daikon radish – my fave is pickled. Here are recipes for pickles, braised, Banh Mi, and even cake.
spicy salad mix
okra – try spicy oven roasted!
salad turnips – these little babies are sweet and delightful. Here’s a recipe for farro salad with turnips and greens.
Tuscan kale
onions
zucchini
yellow squash
acorn squash – had this last night and it was so good. We just halved, scooped out the seeds with a serrated grapefruit spoon, filled the hole with butter, salt and pepper, and baked. Here’s more ideas.
butternut squash – Here’s some ideas for butternut salad (as it is still salad weather). Here’s how to roast it. You can sub your butternut for pumpkin in recipes. In a hurry? InstantPot steam it. Then you have the puree to do whatever with.
pie pumpkin – its time for pumpkin everything! How to roast one. how to make a pumpkin latte. how to make a vegan/paleo latte.Here’s some pale pumpkin recipes. Pumpkin ricotta gnocchi with rosemary brown butter.
rosemary – grill your pumpkin (or squash) with rosemary and sea salt.
Make a fancy rosemary cake! Make a gimlet! make infused oil and drizzle it on everything! Preserve it and use later.
bok choy – zucchini noodle ramen with temeph and bok chou

Fruit – Fruit share is done for the season. We hope you enjoyed it immensely! Fruit will be back next week until winter holiday break. Yum!

Meat

If you are a weekly member:

Polyface chicken breast – 10 not boring chicken breast recipes. Use your rosemary!
pork chops – rosemary pork chops
Polyface breakfast links – sausage and kale soup dairy/gluten free Kale and sausage soup – I make this recipe at least once a month, more frequently in winter. I make a huge batch and eat it for breakfast too.

If you are a biweekly member:

Sky View Acres chuck roast – Instant Pot braised beef chuck roast with wine and rosemary. I also like to add in chunks of potatoes or squash (summer or winter) and a few slices of bacon.
Sky View Acres Ground Beef – Instant Pot Picadillo (Cuban Hash) I make this often – its super fast, easy and tasty.
Southernmost Maple maple sausage – Make a savory bread pudding for brunch. Make it the night before, then stick it in the oven. Make this with your kale, or serve it with a kale salad.

Tags Capitol Hill, CSA, DC, Farm to Family, farm to family css, pumpkns, Recipe, Richmond, RVA

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