Tag: grass-fed dairy

Fall CSA Starts 10/1 DC and RVA – Help us Celebrate 10 Years of Local Food!

Post author By Suzi Miles
Post date 09/17/2019
No Comments on Fall CSA Starts 10/1 DC and RVA – Help us Celebrate 10 Years of Local Food!

Our 2019 Fall/Winter CSA season is live for subscription and starts the first week of October running 22 weeks thru the 2nd week of March (includes 2 week Winter Holiday break). We are celebrating our 10 Year Anniversary!!. Sign Up Today — Don’t delay! And please share us with your friends!

Active military/veteran? Use our military discount vs the 10 Year anniversary code. Please email for the code.

THE DETAILS

Subscriptions (descriptions of each share/prices are on the website)

Produce/Fruit (will include a few pantry items as the season progresses)
Grass-fed Meats
Grass-fed Dairy/Eggs (Milk, Butter,Cheese, Eggs, Yogurt)
Full Share Package (Produce/Fruit, Meats, Dairy, Loaf of Bread)
Pantry – value added items like vinegar, jams, nut butters, krauts, popcorn, grains support our farmers year round as well as small artisan producers.
Add ons – eggs and all other dairy items, tofu, bread, certain pantry items, meats, holiday items, etc
1 time shares available for those who can’t commit/have erratic schedules.
Partial seasons available for people who may be moving (email for info – don’t sign up online)
Holiday break- no CSA weeks of 12/22 and 12/29, resuming week of 1/5. Your schedule may vary due to your location.
Memberships are modular, and flexible with payment plans and vacation holds. Credit rolls season to season.
Forms of payment include cash, checks (preferred made out to Farm to Family, LLC and can be mailed or given to Mark), and credit/debit.

Starts Tuesday, 10/1 DC Eastern Market; weekly/biweekly; seasonal member fee $100/50*
Starts Tuesday,10/8 DC Home Delivery (Capitol Hill 20002, 20003 and Navy Yard); biweekly only, additional $15/time delivery fee charged separately; seasonal member fee $50*

RVA

Starts Wednesday, 10/2 Farm to Family/RVA 2817 Mechanicsville Turnpike, RVA 23223; weekly/biweekly; seasonal member fee $50/25*
Starts Wednesday,10/9 RVA Home Deliver (within 5 miles of Farm to Family includes Downtown, The Fan, Carytown, Church Hill, Forest Hill, Manchester, Northside, Old Mechanicsville, Ginter Park, Lakeside) biweekly only, additional $5/time delivery fee charged separately; seasonal member fee $25*

*seasonal member pro-rated if you join post-start. Member fee includes everything except cost of food. See Policies and FAQs for more info.

Shopping tips: When you get towards the end of the sign up process, you will be prompted to enter in the discount code in a field towards the top and the software will subtract it. In order to find out your price, go thru the process like you are purchasing – when you choose your frequency – weekly/biweekly in the drop down menu – your cost will also adjust. If you leave your cart and come back, make sure to clear your cart to avoid duplicate purcha

Questions? Email Suzi.

Sincerely,

Mark + Suzi

Tags Capitol Hill, CSA, DC, Eastern Market, Farm Shares, Farm to Family, food revolution, grass-fed dairy, grass-fed meats, local food, produce, Richmond, RVA, sustainable food, Washington 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 Miles
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 Miles
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 Miles
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 Miles
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

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