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

OLD CHURCH CREAMERY MILK IS BACK! AND THIS WEEK’S DC FARMER’S MARKET HIGHLIGHTS + RECIPES

10649804_10153689250785935_8905127908953939178_nMILK!! YAY!! I have great news for dairy folks — Old Church Creamery milk is BACK this week!! so exciting – this is the best milk ever, from the best cows, Jersey cows!  We are hoping yogurt and kefir will return in about a month or so. If you find yourself having difficulty getting thru the milk, it is great to cook with (think soups, chowders, custards, old fashioned tapioca so good with our eggs) and It is easy to make ricotta (see Simona’s ricotta in 5 minutes on our Facebook group), mozzarella, yogurt and kefir. You will have to get cultures for everything but ricotta – We love Hill’s Kitchen! Tell them we sent you.

And YES!! we have a Facebook group for our CSA! IPLEASE post pictures of your share, recipes, and more. This is our online community and you will find recipes, tips, photos and more here. I also post updates there if there are changes in the share, and other information about delivery. What kind of stuff do you want to see on our group? let me know!  Join here.

Greens – You will start to see more greens as the weather cools off – lettuces, salad mixes, arugula, spinach, kale and more. The more delicate greens need to be eaten quickly – plan to cycle them in earlier in your week, and hardier greens like kale later. Take a look at all your greens when you get home and are putting them away and do a little prep with them so they last longer – its work, but worth it.  Here’s a guide to keeping your greens fresh.

Event – We will be at the Payne Elementary School Fall Festival this coming Saturday. Can you come help us for an hour or so? We need members to help us with fall membership drive – your experiences help! and will also have a mini pop-up market and will be raffling off some goodies. If you can help, email me. If you are invovled with an event you think might be good for us, let us know!

Here is what we anticipate being in the share this week. Keep in mind the share list is what we THINK will be in the share, and can often change last moment due to availability, weather and other factors – so we ask you to be flexible. For instance, the list has already switched around this weekend due to the excessive wind and rain our area received this weekend.  I will continue to try to get the list to you as soon as possible as I understand many of you like to preplan your meals, but Mark works so closely with the farmers, he often doesn’t have it finalized until late Sunday.

Happy Cooking!

Suzi

Produce

  • mushrooms –  These are so delicious! Here are tips on storing mushrooms. Poached eggs with shiitake and tatsoi toasts. Yum. Recipe calls for duck eggs (see if Mark has any) otherwise use hen eggs.
  • totsoi spinach – This is so delicious and versatile too! Here is a guide, and recipes. Hope you love it!
  • spicy salad mix – here’s Mark Bittman’s roasted beet salad with walnuts and goat cheese. 
  • yellow wax beans – Try Warm Yellow Wax Beans with Bacon vinaigrette – its a cross between a salad and a side dish and VERY yummy!  Skip the bacon to make it vegetarian.
  • beets – Beets are really amazing! We have gotten them all summer as they were growing, and now they have been harvested and stored.  They are really good for you, and chinese dietary therapy indicates they help you build blood. So many ways to use them – I love to roast them as it brings out the sweetness. I love them in salads, in soups, in sides and you can even bake with them like these vegan fudgey cupcakes. You can also use them as a sub for tomatoes like this nomato marinara sauce by my friend Amanda at the Curious Coconut  (great if you are nightshade sensitive or supporting autoimmune issues.) Try  French Peasant Beets with wine. Here is Victoria Boutenko’s delicious raw borscht!
  • broccoli – wow. this sounds amazing. Pasta, broccoli and ricotta! You can easily make your own ricotta by following Simona’s suggestions on our Facebook page.
  • apples – how about a healthy caramel apple?
  • garlic – how to store garlic. how to pickle garlic.
  • cherry tomatoes – enjoy these lovely late tomatoes. add them to salad, top a pizza, or add to the yellow bean recipe above.
  • hot chili peppers – I usually dry hot peppers to use later in the year. Here’s a great guide to preserving chills. Last year I made my own chili powder from dried chilis. There are lots of good recipes out there, but this one from Alton Brown starts with fresh chilis that you pan roast. When  you make your own, you control the flavor, the heat and best of all, no additives. When working with hot peppers, be careful. Here’s a safety guide.  Here’s how to infuse vodka with chili peppers. Here’s how to infuse honey, vinegar and oils with peppers.
  • delicata squash – This is my favorite squash – Wash it first, then cut in half, scoop out the seeds with the serrated edge of a grapefruit spoon (best squash and pumpkin tool ever!) and roast with a little butter, salt and pepper. You can also cut it into rounds and sautee it. Keep your seeds, and roast as a snack, or to top soups and salads. The skin is edible on delicata, so don’t throw it out. Here ‘s a guide to squash and its skins from Deborah Madison — All her recipes are amazing.
  • niagara grapes – grapes are one of my favorite fall fruit. These do have seeds (i eat the seeds), but pack a powerful flavor, so I encourage you to get your kids to try them. They are relatively fragile, so eat them or do something with them before too many days go by.  Here’s a great guide to them and some recipes to try. Remember grapes are poisonous to dogs, so don’t feed Fido any.

Meat

  • trout filets – Virginia Trout Company – We really love these! So fast, easy and delicous. You can easily pan fry them with butter or coconut oil, or get fancy with these recipes. These are great for kids – no need to worry about bones. Baked Trout with shiitake mushrooms, tomatoes and ginger. I would use the cherry tomatoes for this.
  • Puff BBQ – Southernmost Maple — This comes from our maple farmers, Mike Puffenberger andhis family at  Southernmost Maple. They are from Highland County, the “little Switzerland” of Virginia. They are famous for their maple products, and especially this BBQ! It comes frozen, and all you have to do is heat and eat! It is really packed into the container.  Just add some sides, and you have an awesome meal.
  • Polyface Pork Chops – try these Grilled Pork Chops with Grapes from Mario Batali – it calls for Concord grapes, but he says you can sub, so our grape this week would be really good I think. The Polyface porkchops are perfect for this recipe. I used to see Mario Batali shopping at the Union Square farmer’s Market when I lived in NYC, and I loved to watch him talk to the farmers and see what he was getting and try to figure out what he was going to make. Major Chef Crush. We are so lucky to be close enough to Polyface Farms to work with Joel Salatin and his family. Joel is probably the world’s most famous farmer.
Categories
CSA Farm Share CSA/Farm Market FarmStand Local Food Recipes

DC Farmers Markets – more chanterelles, watermelons, peaches and berries

watermelon

Mark has some truly inspired local goods for you this week! Our Thursday Market is still on hold,please visit our other Markets: Tuesday – Eastern Market, 225 7th Street SE 4-7pm, Wednesday – Patriots Plaza, 315 E Street, SW 11-6:30 pm. If you have questions regarding the markets, please call or text Mark at 804-397-7337.
Please know that Mark will be away for the next two weeks. There will be NO Patriots Plaza drops or market next week 8/17, or the week after, 8/24, resuming the week after, 8/31 – If you get your CSA at Patriots Plaza, your share pickup is moved to Tuesday at Eastern Market, 4-7pm.  PLEASE VISIT US AT EASTERN MARKET ON TUESDAYS!
here are some highlights:

Produce

  • raspberries
  • watermelon
  • sugarcube cantaloupes – these  have been outstanding!
  • white peaches – oh these should be lovely. For the drinking crowd, try turning these into your summer favorite cooler.
  • carrots
  • Tuscan kale
  • spinach
  • paddy pan/mexican squash — these go really well on the grill and are super tasty. They are also fun to stuff. These are old-timers favorites, so have Grandma over for dinner.
  • pablano peppers
  • sweet banana peppers
  • chanterelles  – these are known as the Queen of the Forest and are really a tasty treat. Our West Virginia forager got these for us. We have been having fun with them all week. To clean, lightly brush debris off with a brush or towel, no need to wash with water unless they are really dirty, then only wash what you have to and drain. You can cook as with any mushroom, but they do have a very delicate flavor so keep that in mind — our favorite is simply just to sautee in butter, and season with salt and pepper. Here are some ideas from Food + Wine to get you started.
  • tomatoes – we’ll have red, but maybe green too. Naturally we think of fried green tomatoes, but you can use them in a lot of really cool ways.

FRUIT

  • Blackberries
  • blueberries
  • peaches

CHEESE

  • Peachy Family Mozzarella

MEAT – its all about Southernmost Maple this week and they are renowned for their maple syrup, sausage, apple butter, barbecue and sauce! We love the Puffenberger family from Bolar, VA (in Highland Country near Monterey), and Mark’s stepdad has been friends with Mike for 30 years. We love how they integrate maple syrup into everything. They provide wonderful hospitality, are a stop during the annual Maple Festival, and have their own Fall Harvest Festival. If you are just in the area you can shop at their Country Store. They also have cozy cabins you can rent (we spent last Thanksgiving with them and it was wonderful.) They are a Mennonite family, so are NOT open on Sunday – but you are welcome to worship with them, as they have services open to all on Sundays.

  • Puff’s (Southernmost Maple) pork BBQ – these are pulled and ready to heat and eat.
  • Puff’s (Southernmost Maple) chicken BBQ – these are pulled and ready to heat and eat.
  • maple sausage – ridiculously tasty.

PANTRY
Jam, sorghum molasses, Virginia peanuts, local honey, maple syrup, hot sauce, soaps and other local goods!

All items are subject to availability! Get there early to get the best stuff! For more info on specifics, Call Mark at 804-397-7337 or email farmshares@thefarmbus.com

Happy Cooking!
Suzi

We’re Hiring for a Farmer’s Market Assistant + Interns

Farm to Family, based in Richmond, VA, has an immediate part time JOB opening for Farmer’s Market Associate/Customer Service for our well-established pop-up markets + CSA on Capitol Hill, Washington, DC. Interships also available.

Schedule is currently Tuesday 2-7pm; Wed 9-7pm, Thursday 10-7pm (25-30 hrs/wk). $12/hr to start based on experience – advancement opportunities exist to grow with our company.

Job duties include but not limited to:

. Market management including customer service and sales, staffing, forecasting, reports
· Educating and interacting with community members at CSA pick-ups, farmers markets, and more.

· Marketing experience including social media and events

· Must be able to do heavy lifting

· Setup, breakdown of farmer’s markets

· Assist with CSA delivery
Skillset and Experience:

· Experience with retail, CSA model as well as farmers markets a+ including inventory management, ordering, interaction with farmers and vendors.

. Excel, Microsoft word, Square, Powerpoint, graphic design a plus.

· Excellent customer service skills required

· High level of responsibility reliability, motivation, passion about local food and a willingness to learn required

· Ability to work effectively and cooperatively with staff = Required

· Must be able to do heavy lifting – Required

· Clean driver’s license/ability to drive a box truck a +
This is a year-round position for someone who is enthusiastic about growing the CSA and Farmer’s Market experience with us.

For more info about us: www.thefarmbus.com

Please forward resume to mark@thefarmbus.com or call 804-397-7337

Categories
CSA Farm Share CSA/Farm Market Get Educated Get Involved Local Food Recipes Uncategorized

Kalettes!! Our new fave Veggie!!

News about BusFarm/Farm to Family + The FarmBus Mobile Markets
We proudly serve RVA and Washington, DC – We Are Veteran-Owned
Call us: 804-397-7337 DC or 804-767-8570 RVA
DC Markets: Tuesday @ Eastern Market; Wednesday @ Patriot’s Plaza; Thursday Capitol Hill 8th St@Capitol St, NE
RVA Market Open:  Closed for Season, or by Apt.
Always honoring Veterans and Active Military – 10% discount
We take SNAP/EBT

…Growing Forward!
For more info, or to volunteer: 804-397-7337
I hope you are hungry this week, because we have lots of great stuff. We will  be at our Thursday PropUp Market at East Capital St, NE and 8th t, NE this Thursday, from 11-7 to help you with your weekend local food needs.

Mark will have in addition to lots of great veggies, plenty of grass-fed meats including: Polyface ground beef, chicken and ground pork, sausages and more.

Duck and chicken eggs — duck eggs are richer in flavor and perfect for baking – check out specific nutrient info below. They may also be tolerated by folks with chicken egg allergies.

10649804_10153689250785935_8905127908953939178_nGorgeous grass-fed dairy including low pasteurized Jersey milk, cultured butter, greek and regular yogurt, kefir, chocolate milk and blackberry drinking smoothies. We’ll also have lots of cow and goat cheeses, including different kinds of flavored chèvre. Try a cheese plate as an appetizer, or as an after dinner affair.

Mark has tons of  wonderful pantry items : local honey, Virginia Peanuts in all flavors (ncluding Chesapeake, Chocolate Sea Salt, Garlic, BBQ, Cajun, Peanut Squares, Salt and Vinegar, Red Skin, Sea Salt, Unsalted and more), Sorghum Molasses. our popular house-made jams, maple syrup, Wade’s Mill grits, polenta and other mixes, and other assorted goodies.

He has breads, pumpkin, banana and gluten free breads, chocolate chip and oatmeal cookies, and gluten free cookies too.
12540907_10153689250330935_4067784115894647351_n

I’ve consolidated several emails over the last week into one, sorry for the length and unweildiness of it. Below is the list of veggies this week, info on duck eggs, info on kalettes the new vegetable we are obsessed with, and info on our chicken soup packs and larger cuts of meat available. thanks for your patience.

10579988_10153689252810935_5360227127297505635_nThis week we harvested out at Omar’s farm. It was tons of fun, but also very hard work. My take away: make sure to dress in layers, bring a sit/kneel upon, and gloves. I am grateful for all those squatting postures I do in yoga – they are supportive of harvesting kalettes!  Here are more pictures from our day, which also included dairy pickup at Old Church Creamery, and a visit with the baby cows! I also loved the mini horses/ponies at Omar’s Farm.

Produce
Beets
Roasted beet & walnut dip
Beetnik martini
Sweet potato, beet, & black bean tacos
^top with cilantro
Brussels sprouts
Warm brussels sprout, bacon, and spinach salad
Mini brussels sprout & spinach dip bread bowls
Broccoli
Spinach & broccoli soup with garlic & cilantro
Broccoli (or brussels sprouts) marrow with pecan garlic butter
Baked potatoes stuffed with broccoli
Apples
Crispy apple & kohlrabi salad

Bibb lettuce

Sweet potatoes
Sweet potato pancakes
Roasted sweet potato, parsnip, & apple soup
Onions

1937041_10153689249355935_7004463791713593808_nKalettes – Kalettes are our favorite veg right now. They are a brand new vegetable that are a fresh fusion of sweet and nutty. Not only do they have great flavor but Kalettes are also incredibly versatile and can be cooked in a variety of ways; in fact, Kalettes may well be one of the most versatile vegetables out there! Kalettes can be sautéed, roasted, grilled or eaten raw.
Kalettes are the product of 15 years of hard work and dedication (using traditional breeding techniques) from the British vegetable seed house Tozer Seeds.  Kalettes are a non-GMO vegetable developed through traditional hybridization and not genetic modification.  Known as Flower Sprouts in the U.K., this delicious vegetable has now made its way across the pond and is called Kalettes in North America.
The inspiration behind Kalettes came from a desire to create a kale type vegetable which was versatile, easy to prepare and looked great. Crossing kale with brussels sprouts was a natural fit since they are both from the Brassica Oleracea species which also includes cabbage, cauliflower and broccoli.
The result is a brand-new vegetable which looks a little like a tiny cabbage with green frilly leaves and streaks of purple. Kalettes get their great taste by combining the best flavors from brussels sprouts and kale, resulting in a fresh fusion of sweet and nutty.
-http://www.kalettes.com/about-kalettes.aspx
My favorite way to enjoy a new vegetable is to toss with olive oil, salt, and pepper and roast. Here’s a recipe for roasted kalettes with beets, except of course use the beets in your share instead of using packaged beets as the recipe suggests

Cilantro
Kohlrabi
5 ways to prepare kohlrabi
Roasted kohlrabi

Meat
Milton’s pork tenderloin
A cooking lesson on how to make roasted pork tenderloin
Roasted pork tenderloin with apples
Green Fence lamb chops
Herb roasted lamb chops
Vietnamese lamb chops
Morning Glory chicken wings
Crispy baked chicken wings
Buffalo wings with blue cheese dip

Here’s info on duck eggs – with any kind of egg, it is always best to crack them into a saucer first to make sure of their integrity.
What Are The Benefits To Eating Duck Eggs?
Duck eggs stay fresher longer, due to their thicker shell.
Duck eggs are richer, with more albumen, which makes cakes and other pastries fluffier.
Duck eggs have more Omega-3 fatty acids.
People who cannot eat chicken eggs, due to allergies, can often eat duck eggs.
Not trying to knock chicken eggs (chickens rule!), just showing how awesome duck eggs are. Here’s a table comparing the two:
Nutrient    Chicken egg (1 egg)    Duck egg (1 egg)
Iron (mg)    0.9 (5%)    2.70 (15%)
Phosphorus (mg)    95.5 (10%)    154 (15%)
Zinc (mg)    0.6 (4%)    1 (7%)
Selenium (mcg)    15.8 (23%)    25.5 (36%)
Vitamin A (IU)    244 (5%)    472 (9%)
Vitamin E (mg)    0.5 (2%)    0.9 (5%)
Thiamin/Vitamin B1 (mg)    0.02 (2%)    0.1 (7%)
Riboflavin/Vitamin B2 (mg)    0.2 (14%)    0.3 (17%)
Vitamin B6 (mg)    0.1 (4%)    0.2 (9%)
Folate/Vitamin B9 (mcg)    23.5 (6%)    56 (14%)
Vitamin B12 (mcg)    0.6 (11%)    3.8 (63%)
Pantothenic Acid/Vitamin B5 (mg)    0.7 (7%)    1.3 (13%)
Choline (mg)*    126    184
Total Omega-3s (mg)*    37    71.4
Total protein (grams)    6.28    8.97
*There is currently no %DV for choline or Omega-3 fats.
Duck eggs win hands-down, probably because proportionally they have much more yolk (where all the nutritional goodness is) and much less white (which is just empty protein). More micronutrients, more protein, and more Omega-3s.
A few of these nutrients are particularly notable because there aren’t many sources of them aside from eggs:
Choline is incredibly important for liver health: there’s some evidence that fatty liver disease is very closely connected with choline deficiency. Egg yolks are a staple dietary source of choline (if you don’t eat organ meats, they’re probably by far the biggest source of choline in your diet), and duck eggs simply have more.
Folate, or Vitamin B9, is especially important for mental health, pregnant women and nursing mothers. Eggs are a key source on Paleo because many other sources – like beans and lentils – are out. One duck egg has over twice as much folate as one chicken egg.
Duck eggs also have other benefits as well. The whites of duck eggs may have different proteins than the whites of chicken eggs, and some people can tolerate duck eggs even if they can’t tolerate chicken eggs. So if you’re struggling to find good breakfast options, check with a doctor to see whether duck eggs might be a better alternative for you than chicken.
It’s also worth noting that duck eggs are still a specialty food sold primarily by people who really care about food quality. This means that the ducks that produce duck eggs are rarely fed soy or wheat: if you’re sensitive to even the slightest trace of these things in the eggs, duck eggs are probably a safer choice.
You can cook duck eggs exactly like chickens eggs– they are delicious fried, poached, scrambled.
Here are some recipes to get you started:
Duck egg cake with Rosemary
7 ramen recipes
^I love to soft boil a duck egg (or two!), slice in half, and add to my homemade ramen.
Salmon scrambled eggs

We have chicken soup packs and large cuts of both pork and lamb available for a la carte purchase. If you are interested, shoot us an email at Farmshares@thefarmbus.com Mark should have some on the truck also, if you decide to spur of the moment try them out.

Our large cuts of meat include the following from Green Fence Farm:
Pork bone-in boston butts $9.28/lb
Weights: 5.69 3.94 5.26 4.77 4.99 5.37
Bone-in leg of lamb $14.53/lb
Weights: 5.94 5.2 4.39 5.58
Boneless lamb shoulder $14.53/lb
Weights: 2.72 3.49 2.5 3.98 3.96 3.02
Pork bone-in picnic roast $9.28/lb
Weight: 5.36

Pastured Turkey, 5.75/lb, 16-19lb range.

The soup packs contain chicken necks, backs, & feet. They’re 3.50/lb and are around 4-4.5 lbs. They are Freedom Rangers, and are from Morning Glory Farm

We don’t like to make bone broth without the feet. I make a batch, freeze it for later and have some every day. This is a great to help rebuild gut integrity, boost immunity, fights inflammation and creaky joints. Bone broth is extremely easy to make in the slow cooker. I also add a little bit to the dogs’ food every day.

Here is some great information courtesy TheElliotHomestead.com:
WHY YOU SHOULD BE EATING CHICKEN FEET
Because your body needs lots of vitamins, trace minerals, collagen, and calcium. That’s why.
Most of us are familiar with the health benefits of homemade bone broth. Truly, as a real food enthusiast, I cannot stress the importance of drinking bone broth enough. It should be everyone’s ‘bread and butter’. A staple. A companion that lives long by your side. “In most every culture throughout history has used bone broth for its nutritional significance, versatility and overall deliciousness. Chinese medicine practitioners use bone broth to strengthen the kidney, support digestive systems and build blood. The term“Jewish penicillin” is used for chicken soup, known to inhibit cell inflammation and mitigate cold symptoms. And the English sip beef tea, or beef broth, used since the Victorian era.”
Bone broth has been known for centuries to aid in joint health, immunity, gut health, and more. Nutrients are pulled from the bones and cartilage, slowly swirling into a liquid gold – rich in vitamins, minerals, and feel good-ness.
Yes, feel good-ness is a technical medical term. I looked it up…
Bone marrow carries oxygen to our to our cells. Collagen builds the cells in our brains and bones. It rebuilds damaged cells in our intestines.
It is, truly, natural’s super-supplement.
Adding chicken feet to that pot ‘o stock ups the anty. Chicken foot stock is like stock on steroids. Chicken feet are comprised of entirely bones, tendons, and cartilage. Gross, right?
Wrong.
I mean, sure, yes – gross. But what our bodies can pull from those feet nutritionally is pure magic. Track minerals and calcium dance like sugar plums in our bowls. If you want to heal yourself from the outside in, start with chicken foot bone broth.
And another good source of information from The Nourished Kitchen.

Happy cooking!

FARM TO FAMILY JOBS

Farmer’s Market Associate/Customer Service Associate for our well-established pop-up markets + CSA on Capitol Hill, Washington, DC.

Schedule is currently Tuesday 2-7pm; Wed 9-7pm, Thursday 10-7pm (25-30 hrs/wk). $13/hr to start based on experience – advancement opportunities exist to grow with our company.

Job duties include but not limited to:
.  Market management including customer service and sales, staffing, forecasting, reports
·      Educating and interacting with community members at CSA pick-ups, farmers markets, and more.
·      Marketing experience including social media and events
·      Must be able to do heavy lifting
·      Setup, breakdown of farmer’s markets
·      Assist with CSA delivery

Skillset and Experience:
·      Experience with retail, CSA model as well as farmers markets a+ including inventory management, ordering, interaction with farmers and vendors.
. Excel, Microsoft word, Square, Powerpoint, graphic design a plus.
·      Excellent customer service skills required
·      High level of motivation, passion about local food and a willingness to learn required
·      Ability to work effectively and cooperatively with staff = Required
·      Must be able to do heavy lifting – Required
·      Clean driver’s license/ability to drive a box truck a +

This is a year-round position for someone who is enthusiastic about growing the CSA and Farmer’s Market experience with us.

For more info about us: www.thefarmbus.com
Please forward resume to mark@thefarmbus.com or call 804-397-7337

Washington, DC— Farm to Table/Local Foods Market Manager

Farm to Family, based in Richmond, VA, has a JOB opening for a manager for a new local foods/farm to table market opening on Capitol Hill, Washington DC. $13/hr to start based on experience – advancement opportunities exist to grow with our company.
Job duties include but not limited to:
.  Market management including customer service and sales, staffing, forecasting, reports, orders, budgets, interaction with farmers and vendors, merchandising.
·      Educating and interacting with community members
·      Marketing experience including social media and events
·      Must be able to do heavy lifting

Skillset and Experience:
·      Experience with natural foods retail, CSA model as well as farmers markets a+ including inventory management, ordering, interaction with farmers and vendors.
. Excel, Microsoft word, Square and other POS systems, Powerpoint, graphic design a plus.
·      Excellent customer service skills required
·      High level of motivation, passion about local food and a willingness to learn required
·      Ability to work effectively and cooperatively with staff = Required
·      Must be able to do heavy lifting – Required
·      Clean driver’s license/ability to drive a box truck a +
For more info about us: www.thefarmbus.com
Please forward resume to mark@thefarmbus.com or call 804-397-7337

Categories
CSA Farm Share Local Food Recipes

Hello Winter – Mid-season of our CSA

10897928_10152885265915935_1236591495469033515_n
Mark traveled this road last week picking up from our farms in Dayton, VA, in the Shenandoah Valley

We are at the halfway mark in our CSA – Welcome to Winter!  This time of year farm production typically starts to slow down due to winter’s colder and unpredictable weather with possible snow and ice inhibiting green growing things. With that said, what are you going to see in your CSA and in the Markets? I’ve gotten a few emails from people who are not quite sure what to expect. Keep in mind that being in a CSA is not quite like going to the grocery store, so selection this time of year tends to be less interesting than summer’s bounty, and you may see some of the same items more frequently.

We are lucky that Virginia is not only a 4 season growing state, but it has a growing number of farmers who are using alternative farming methods like high tunnels, hoop houses and indoor hydroponics and green houses to keep things growing.  We are also incredibly lucky that Mark is a great forager, and he has built amazing relationships with farmers so he is able to keep finding fresh and unique food, even in cold and snow. Think of your farmer, his animals and h

You will notice with our winter selection that this time of year we do rely on veggies and fruits that have been harvested and stored in the fall – root veggies, squashes, apples. You will also see  a lot of different types greens, dependent on the weather. Hardy greens do OK even in cold and snow, but don’t like cold winds or ice. Brassicas like cabbage, brussels sprouts, cauliflower, kohlrabi, cauliflower and broccoli also like the cold.  You will also continue to get mushrooms, hydroponic lettuce, and herbs. We will try to keep items rotated so things don’t get monotonous and you don’t end up frustrated by a kale, turnip, potato CSA.  Mark is on the lookout for other fresh stuff that may be growing in greenhouses, so there may be surprises on the horizon. Please know that some weeks if the weather is particularly bad you may get dried items like popcorn or beans, or pantry items like jam, honey, peanuts or other preserved food. Winter is the time to eat preserved and reserved stores. I encourage you to use your favorite search engine, or Pinterest to find different fun recipes for winter staples. If you simply can’t face adding another squash to your collection, please know you can email me so we can make arrangements to swap it out. Squash makes great pie, btw, so consider creative ways to use your veggies and fruits.

Box Hold Reminder – If you put a  box on hold, please remember to send an email to let me know how you wish to redeem it. If you plan to pick up on a different week, or double up, I need to know your plans in advance in order to pack your food for you. We are very flexible with our box holds because we know life happens, but know we pack the amount of food according to the number of members I have on my list, so if you just show up, you run the risk of not getting a share. Thank you for your consideration.

Warmly,

Suzi

PRODUCE

  • apples –
  • yellow onions
  • AM Fog oyster  mushrooms * changed
  • potatoes – Try this potato chowder recipe. You can make it vegan or veg, by substituting non-dairy items.
  • bibb lettuce
  • cabbage – Here’s a recipe for Hungarian cabbage and noodles, from our friend Tim Vidra.
  • collards – Try the California Bean Burger Collard Wrap by Brittany Mullins. There’s a link for a bean burger in there, that those of you who got the black beans last week might like to try.
  • brussels sprouts
  • thyme
  • turnips – Here’s a great recipe for root veggie gratin!!

Meat

  • Southernmost Maple whole broiler chicken
  • Fleetwell Farm pork chops – Try stuffed porkchops with thyme apple sauce
Apples and Onions, Delicious!
Apples and Onions, Delicious!

Our feature recipe this week, is Fried Apples ‘n Onions, and it will go wonderfully with the pork chops. It would also make a delicious breakfast. It comes from the Little House Cookbook, by Barbara M. Walker, which features recipes from the Little House series of books by Laura Ingalls Wilder. The recipe is from one of my favorite books, Farmer Boy. It’s a wonderful book to read aloud to your family (as are all the books in the series.) and it is a wonderful place to visit. As many of you know, I grew up 6 miles from the Wilder Family Farm in Burke, NY. He and Laura are actually ancestors of mine. I particularly like Farmer Boy because it helps me to understand my family’s farm roots.  When I read it I imagine my great greats, William + Lydia, my great grandfather John and his sisters scrabbling out a living on their farm and hunting and playing in the woods. We even have pictures of them at the Franklin County Fair, just like Almanzo and his family. If you plan to go, let me know because there are a few amazing places to visit near the Wilder Farm, including High Falls in Burke village, a wonderful place to picnic and swim and there is wonderful fishing along Trout River.

Categories
CSA/Farm Market Recipes

New Product Alert!

Folks, we have a new product at the market and are so excited to be carrying it for you. Pungo Creek Mills Pure Indian Cornmeal is stone ground from 19th century heirloom Indian corn on Virginia’s Eastern Shore. Suzi has been raving about this product for months and we are happy to announce that we FINALLY have it in stock. Below is a simple recipe for Pungo Creek Indian Cornbread, which can also be found on the back of the package.

Pungo Creek Indian Cornbread

1 cup water
2 cups milk
1/2 tsp. salt
1/2 stick butter
1-1/2 cups cornmeal
1/3 cup sugar
2 eggs, beaten
1 tsp. vanilla

Cook water, milk, salt and butter over low heat until butter is almost melted. Add cornmeal, sugar, eggs, and vanilla. Stir and let thicken. Pour into a 8×8 pan. Bake at 400 degrees for 35-45 minutes. Double recipe for 9×13 pan size.