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


Get Involved Recipes

Weekly Newsletter

Have you signed up to receive our weekly newsletter yet? If you haven’t, then you are sure missing out on the goings on at Farm to Family. Each week we share our favorite seasonal recipes, upcoming events, and volunteer opportunities. Shoot us an email at if you want to sign up. Here’s a teaser of our latest newsletter.

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.



CSA/Farm Market Recipes

Virginia is for Apple Lovers

F2F Apples
F2F Apples

by Ashley Cheng

It’s been credited for the fall of man, the theory of gravitation and the attempted assassination of Snow White. So intrinsically grafted onto our national identity, it’s the namesake for our largest city and most patriotic dessert. The one in your eye is your beloved, yet the one in your throat is just Adam’s. It’s both a gift of gratitude to our favorite schoolteachers and a daily defense against doctors, but be careful…one bad one can spoil the whole bunch.

Yes, Henry David Thoreau said it best, “Surely the apple is the noblest of fruits.”

October happens to be National Apple Month, so what better time to stop and take stock in this special fruit and the many ways we can enjoy them this season?

Here in the store we already have Fuji, Gale Gala, Crimson Crisp, and Honey Crisp; but there are more than 7,500 varieties of apples worldwide. Apples are also incredibly healthy as many studies suggest they:

  • Are a fantastic source of fiber
  • Contain vitamins A, B1, B2, C and niacin
  • Provide nutrients phosphorous magnesium, iron and potassium
  • May help reduce cholesterol, prevent cardiovascular disease, slow the growth of colon and liver cancer cells, reduce the risk of stroke, improve lung function and strengthen bones

No wonder they’ve been a part of our diets for as far back as 6500 B.C.

Keeping it local is at the heart of everything we do at Farm to Family, so in that spirit here is a simple recipe plan for the perfect fall dinner (featuring apples from start to finish!) with a collection of posts from some of our fave RVA bloggers. Let us know what you think, or post your own recipe and photos on our Facebook page.

Butternut Squash Soup by One Couple’s Kitchen

Apple Down Slaw by Richmond Food Collective

Turkey Burgers with Brie, Granny Smith Apples and Arugula by Tim Vidra Eats

German Apple Cake by Finding Delicious

And for breakfast the next morning:

Paleo Apple Cinnamon Streusel Muffins by Gabby’s Gluten-Free