Hi members! Welcome to our new members this week – we are so glad to have you! Summer holidays are coming up – if you are traveling, don’t forget to put your shares on hold. Just a reminder – we have CSA vacation August 11 and 18 – there will not be any CSA those weeks.
Home Delivery – Richmond home delivery – your delivery day is WEDNESDAY this week
Below is the preview menu, subject to change. Reminder – if something is wrong with your share/delivery, let us know right away so we can remedy it for you!
Happy Cooking and Eating!
~ Amina + Suzi
PRODUCE – Produce is from Flores Family Farm (George, Omar and family) Hague; , Va unless otherwise indicated.
- Cherries – One of our favorite stone fruits with tons of vitamin C! These are wonderful just to eat, but if you want to get fancy, try: cherry sorbet; chilled cherry soup; make cocktails
- Collards – Woodside Farms, Hanover, VA- lemon collard green pasta; southern carbonara; collard slaw
- Blueberries – Agriberry, Hanover, VA – I am sure these will be eaten by the time you get home. But here are some ideas: Blueberry Buckle; no churn blueberry graham cracker ice cream; double berry romaine smoothie
- Mixed Salad Bags –
- Zucchini mix – Rosa’s Garden, Mechanicsville, VA, Mechanicsville, VA – DC member Abby says this zucchini smoothie recipe is delicious; baked parmesan zucchini; healthy muffins; prosciutto wrapped zucchini with balsamic drizzle;
- Chard – sauteed swiss chard and summer squash; 10 summer chard recipes
- Scallions – Here’s a guide to the different spring alliums. Grilled Spice-Rubbed Pork Chops with Scallion-Lime Rice Mushroom-Potato Tacos with Scallion Relish
- African Spinach -(Amaranthus cruentus) is an edible-leaved member of the pigweed family grown widely in Africa for a cooked green vegetable. Amaranthus contains 60 to 70 species native to both the Old and New Worlds. … African spinach leaves have a mild taste and contain high amounts of protein, vitamins and minerals. Make Efo Riro – Nigerian spinach stew; Lebanese Spinach Stew;
- curly parsley – not just a garnish on the plate! parsley chimichurri; 10 ways
- leeks – these will look like large onions with flat bottoms and flat leaves. Spring Leek soup with cheesy toast
- Nasturtium leaves – stuff them! ; pesto; stir fry, add to salad and more
- Spring peas – shelled – Rosa’s Garden, Mechanicsville, VA These are delicate and should be eaten in the first 2 days of getting them. Pea pesto and pasta, creamed peas with mushrooms and onions
FRUIT share – We are really rocking the fruit now! Here is a fancy dessert – Summer Pavlova with fresh and grilled berries.
- Strawberries – small batch strawberry vanilla jam; make dehydated strawberries in the dehydrator, oven or air fryer
- Blueberries – small batch blueberry muffins; oven dried blueberry fruit leather; cocktails
- Cherries – balsamic cherry preserves
MEATS –
- maple sausage – sausage and zucchini hash
- chicken legs/thighs – African spinach stew with chicken and shrimp
- Trout Filets – boneless – the kids LOVE these. Mediterranean pan fried trout with tzatziki; Crispy Fish with Scallions and Peppers
BREAD
- Prairie Grain – Nine Grain sliced sandwich Bread: obviously the perfect bread for a grilled pimento cheese sandwich. grilled mushroom zucchini sandwich Yummmm
DAIRY
- Cheese – raw cheddar mix — Make Pimento cheese – this is the recipe for the Pasture Pimento Cheese. 1 ½ lbs. sharp cheddar cheese, grated1 medium red bell peppers, roasted, peeled, and seeded, and finely diced1 small shallot, minced2 sprigs tarragon, leaves removed, and minced1 ¼ cup mayonnaise, preferably Duke’s Mayonnaise2 dashes Worcestershire sauce1 dash hot pepper sauce1 tsp. black pepperCombine all ingredients very well in a large mixing bowl. Chill for at least 2 hours, or up to one day. Serve with crackers, pickles, and crudités.
