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CSA Farm Share Get Educated Get Involved Local Food

Spring/Summer Farm to Family CSA Ready for Signups with Early Bird Discounts

The Spring/Summer season of the CSA is ready for sign ups!

The Farm to Family Spring/Summer CSA in Washington, DC (Capitol Hill) and RVA is ready for Early Bird Sign Up!

And there are discounts!!!

5% Early Bird DISCOUNT the whole month of February for ALL shares including installments!!!!  Use code “19S” at checkout.

10% Early Bird DISCOUNT for FULL SHARE PACKAGE (Veg, Meat, Dairy, Bread value $127/time) paid in FULL up front the whole month of February!!! Use code “19SF” at checkout. Good only for the Full Share Package paid in full (not installments or single shares i.e. dairy, meat or veg — please use 5% discount above if this is you.)10% Military Discount – For all active, retired, veteran military families. Email me for the code along with info on your service. Returning members – you will have to reenter the code, and it is the same. This discount carries over to everything you purchase all season. If you buy direct from Mark remind him you are military for your discount.  Thank you for your service.

Anyone you refer who joins, earns you a $25 Referral Reward = Free Food! 

2019 SPRING/SUMMER CHANGES:

24 weekly/biweekly deliveries.  2 week summer holiday break 8/1-8/20 

Start/end dates (Projected)

We are currently scheduled to start on 4/2, subject to change pending weather and what the farmers have.  End date includes two week holiday break.

DC:  24 Weekly/12 biweekly  – Tuesday – Start 4/2; End 9/17

  • Tuesdays – Eastern Market 4-7pm (weekly/biweekly)
  • Home Delivery – Tuesdays (via courier $24/time charged separately at onboarding) Home Delivery available on Capitol Hill 20002, 20003 and Navy Yard.
  • Full season member fee is $100/50 and will be charged separately at on-boarding.  It is pro-rated late join.

RVA : 12 Biweekly only Thursday – Farm to Family; RVA  Start 4/4 – End 9/20

  • Pickup at Farm to Family, or
  • Home Delivery (within 5 mi radius F2F) $5/fee per time  (full season $60) .
  • Full season member fee is $30 and is pro-rated late join.
  • All fees charged separately at onboarding.

PARTIAL SEASON/1xSTAND ALONE SHARES– Partial seasons are available. Email me with your start/end dates and I will manually set this up for you. Do not sign up thru the website. You also have the option to get 1x stand alone shares thru website as needed if you need more flexibility.

Start/end dates are as follows – We are currently scheduled to start on 4/2, but this is subject to change pending weather and what the farmers have.  If you are a current member, you will stay on the same schedule you have now. End date includes two week holiday break.

Please visit the website for specifics on pricing and shares.

Let Suzi know if you have additional questions – email is preferred: farmshares@thefarmbus.com or you can call Mark directly at 804-397-7337.

 

 

Thank you so much for being loyal CSA members and supporting your local food system!  Please share our info we could always use more members!  We are looking forward to a tremendous Spring and Summer Season!

Warmly,

Mark Lilly + Suzi Miles

Categories
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.

Produce

  • 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.

 

Meat

  • 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