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

CSA Week 6 – Cherries~~

10392287_10152430866170935_115419487903632828_nSo here is what we think is in the share, always subject to change.


  • Cherries – from Crown Orchard near Charlottesville, (Charlottesville is where most of our fruit comes from and has been grown and cultivated since before Thomas Jefferson’s time.) This is a GREAT year for cherres, they have been sweet and delicious. The orchard has been owned and operated by the Chiles Family since 1912. They are a low spray orchard, and use integrative pest control methods, and sensors in the orchard to keep them apprised of humidity and other environmental factors that affect the fruit. I got a cherry pitter when I got married (it also pits olives) and it makes working with cherries very fast + easy.
  • kohlrabi – is an emerging culinary star, and versatile, and it is another UFO looking veggie – you can bake, broil, roast, toast, boil, mash and don’t forget to cook the leaves like kale, make fries, risotto. grate it into slaw, turn it into fritters, mash it and put gravy on it euro style. Its a brassica, so cabbage and broccoli are its cousins, and I think it resembles broccoli in flavor, but milder. You can think of it as a vehicle for whatever you want to put with it. European customers in particular squeal with delight when they see it. Visit Huff Post’s WTF guide to CSA veggies ; NYTimes blog; and the
  • leeks – they are the darling of french cuisine, and aren’t just for soup.
  • black kale – one of our favorites types of kale. I made kale chips in our dehydrator last week with these and they turned out the best ever. Great to sautee, or turn into salad.
  • thai basil – try this cherry gazpacho with basil!!
  • green beans – try them thai style, with the basil and chicken.
  • zucchini – I thought this zucchini noodle with thai basil pesto sounded delicious!
  • mushrooms (Lion’s Mane I think) – Cook these with you chicken, and any of your veggies.
  • English Peas – oh these are so wonderful. My grandmother used to steam them, and put hot milk, butter, salt and pepper on them. I’ve just been eating them raw all week. LA Weekly has a few great recipes in this article, including baked ricotta with English peas from Deborah Madison, who is one of my favorite cookbook authors.
  • Red Leaf Lettuce
  • Kirby Cukes (the little pickling cukes to tasty to eat!) – these are gorgeous just to slice lengthwise into spears and eat with a little salt and pepper. they are great in salads. here is an easy refrigerator pickle from Food in Jars (great recipes for small batches – you can make zucchini and green bean pickles too!)


  • Chicken breast (Morning Glory Farm) – chicken picatta is one of my all time favorite chicken recipes, I love its combination of lemony, winey, buttery, capery goodness. I would definitely sautee the mushrooms with this, and you could add thai basil to give it a twist. This recipe from E.A.T. is easy.  Remember the MG chicken breast will have texture to it because it is pastured Freedom Rangers – don’t overcook.  E.A.T. has a ton of good recipes, and his blog is entertaining.
  • Virginia Trout Company trout – quick and easy – trout and basil in parchment
  • Sausage Craft (subject to change) – we LOVE Sausage Craft – there is NOT a bad sausage in the batch. Selections rotate, and are made fresh weekly. If you have a special request, they may make that batch just for you!  Brad and Chris are two very cool guys. Chris is the chef, and Brad is the business guy (and also one of the owners of Metzger Bar + Butchery that is receiving national acclaim).

Installment plan/Member fee questions: Some of our new members have had questions recently about payments.  We have info on this in Policies, in FAQ,and you also checkbox the installment plan agreement upon joining. We also have info on these along with a reminder in our Welcome letter. Please review these, and if you have questions or concerns, let me know.

See you soon!



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

Week 4 CSA Recipes — Blueberries! Mmmmm!

Moore Family Blueberries coming your way! Photo by Agriberry.
Moore Family Blueberries coming your way! Photo by Agriberry.

HI members, we received an unexpected email from Agriberry about blueberries, hence they are in the shares this week! We are very excited about this, and almost don’t miss strawberries.


  • blueberries – if you get past eating them just as they are, into to making something, try  these no-bake blueberry cheesecake bars from Mark Bittman
  • beets – here  is a gorgeous grilled beet salad with arugula, chevre and nuts. Grilling the beets brings out the sweetness in them.
  • endive – grill it and top it with arugula and cheese. yum.
  • red kale – here’s a  raw kale salad with pine nuts, shaved parm and lemon. You could sub any kind of nut, or leave them out too. I would use the goat cheese here also.
  • baby fennel – Fennel is one of my favorites. I was introduced to it many years ago by Cindy Savoia, who now owns Dish Osteria and Bar at a house party with friends.  I watched as she swiftly made a classic Italian apertif – she shaved fennel thin with a mandoline, a few  turns of EVOO, a squeeze of lemon juice, and  a dash of salt. Turn to mix.  It was that simple. You can use  any type of citrus, I especially love blood oranges or nectarines, and slice up a few pieces to add sweetness. I also love to grill it.
  • fresh garlic – My favorite is to shave it thin,  and add to any salad, vegetable or  other dish. You don’t have to cook it.
  • totsoi – We loved this last week. So delicious. Sautee with olive  oil, and dress with a squeeze of  lemon or vinegar. and season to taste.
  • dill – goes beautifully with beets – chop some fresh and sprinkle on top. You can also roast  your beets, and  dress  with  with a fresh dill vinaigrette, Bobby Flay does a nice one.
  • arugula – I love arugula and goat cheese on my pizza, especially if it’s grilled. (there  is a grill theme here.
  • swiss chard – Chard, Ricotta and Saffron Cakes with Micro Greens from Deborah Madison
  • collards – collard green salad from Eating Bird Food; I love this blog post about collards from a fellow northerner in the south.
  • maybe peas …. not sure if this is happening
  • mushroom – Lion’s Mane — These are little sponges for butter and sauce. Here’s a recipe where they taste like lobster.



  • Morning Glory whole broiler chicken
  • Polyface breakfast links – everybody’s favorite…

Butter- Unfortunately there is no butter this week, so we will be swapping out with Goats R Us Chevre. You can also swap for another dairy item, or take a credit. If you want the credit, let us know!  We hope to be back to normal with butter by next week. Thank you for your patience

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

Week 16 CSA Farm Shares + Recipes/Mark’s Apple + Bibb Lettuce Salad

10672287_10152963389815935_2872129088790716652_nSuch an amazing share this week!


Meat – Mark has finished rummaging in the freezer. Remember if you hate it, you can swap it, just let me know.

In addition I have: lamb leg, beef tenderloin, pastured turkey, pork fat for lard rendering.

Here is our featured recipe today, from Mark! Mark as you may know, is an accomplished chef, and has gone head to head with some of Richmond’s celebrated chefs onstage in competition at Richmond’s Broad Appetit festival.

applesBibb Lettuce and Apple Salad

  • 1-2 heads bibb lettuce, chopped
  • 1/2 apple, chopped (more or less to taste)
  • couple thin slices red or yellow onion – sliced or diced
  • we also like an assortment of nuts and seeds – walnuts, pecans, pistachios, sunflower seeds, chia, flax or pumpkin seeds.

Assemble the above in a bowl.

Dressing – swir/sprinkle to the top of your salad

  • good quality olive oil – a couple swirls over the bowl
  • Balsamic or red vinegar – we love the Bombolini or Agri berry Razzle Dazzle vinegars – ½ to ¼ swirls around the bowl, depending on level of acidity desired.
  • dried or fresh herb (basic, or thyme or oregano) – sprinkle handful
  • salt and pepper – to taste (we like to use diferent salts like smoked sale, pink salt, sea salt)
  • We also like to add a splash of Farmstead Ferments kraut juice, for the Je ne c’est quoi.

Lightly toss and enjoy.

If you love us, please give us a review on Local Harvest, and on our Facebook page – we are trying to sell our Spring season, and good reviews help tremendously! Thank you so much.


Suzi + Mark Lilly


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CSA/Farm Market Recipes

Slow Cooker Tomato Stuffed Bell Peppers

Wondering what to do with all those tomatoes and bell peppers you harvested from your garden or found in your CSA box? Here’s a simple recipe adapted from one of our regular customers. Thanks for the idea, Kenya!

Slow Cooker Tomato Stuffed Bell Peppers 

6 Bell peppers
Bunch basil, finely chopped
1 cup chicken/veggie broth
4 ounces cheese, grated
5 medium tomatoes
1 onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Quinoa/Couscous, cooked


Remove tops, membranes and seeds from peppers. In a medium bowl, mix together garlic, basil, pre-cooked quinoa/couscous, onion, cheese, and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. Top with ground black pepper and more cheese.

Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.