Hello members – Happy May!! sadly rutabagas have gone away…till next year.
This week we have oysters and clams for our Meat/Full customers – if you don’t want the oysters/clams and have NOT opted out – please send me an email as soon as you can. Otherwise you will get them. This is especially important for our home delivered members as we will not be able to swap them out. If you are having them home delivered, PLEASE make sure you have a cooler with ice pack for them to keep them fresh as we can’t guarantee their freshness once they leave our icy coolers. Thank you!
For those of you interested in cooking at home with your kids, or learning a few super easy delicious vegan dishes for yourself, the Sarno Bros. Wicked Healthy Food have made their Wicked Healthy Kids online cooking classes free. I love these guys – and what they are doing for plant-based meals. You will probably see a lot of their recipes here bc they are really innovative and make vegan cooking fun and exciting.
Here is the preview menu of what we think will be in the share for 5/6+7. Remember the menu may change between now and when you actually receive it due to weather, product availability. We will try to let you know any major changes by email, and also post on our Facebook page, Facebook group, and on Instagram. Let us know if you have any questions or concerns!
PRODUCE * indicates small share. Produce is from Flores Family Farm (George, Omar and family) Hague, Va.
- Strawberries* Agriberry – Hanover VA – These strawberries are full of flavor! That’s one of the benefits of sourcing strawberries locally! make small batch strawberry balsamic jam
- Maitake Mushrooms* AM Fog, Afton, VA – Maitake is perfect for grilling vegans and meatless Mondays. Here are BBQ Maitake Skirt steaks from Wicked Healthy
- Garlic Scapes* – Garlic scapes are the tender stem and flower bud of a hardneck garlic plant and will probably have a curly coil to them. Use them just as you would garlic — so they are perfect for stirfries, pesto, and marinades. Here is a guide to them.
- Kale – try goat cheese lemon pasta with kale! ; kale goatcheese tart; kale caesar salad
- Asparagus* -roasted asparagus with walnuts and goat cheese
- Arugula – make pesto, put on pizza with mushrooms and your garlic scapes, or sautee. we like to freeze pesto in ice cube tray to have for later! arugula is good to use early in your share, as it is pretty delicate.
- Bombolini Pasta*- Richmond. Fresh pasta cooks in a flash – usually 2 minutes or less – so follow directions carefully and err on the short side of timing. Do not multi-task or walk away from pasta cooking or you will overcook it and be sad. Try this Mushroom. Garlic, Pasta Recipe.
- Bok Choy -Otherwise known as Chinese white cabbage is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch. The greens have a spinach-like taste with a very mild bitterness. I like to add them to my veggie kimchi, or I like to roast them. Roasted Bok Choy or try bok choy in vinegar oyster sauce; or vegan pho with bok choy and mushrooms and garlic why not!
- Spicy Salad Mix – For a sweet and healthy salad, add strawberries, chopped walnuts, red onion, and goat cheese. Top with balsamic vinaigrette dressing. Its delicious!
- Salted Virginia Peanuts – Virginia Peanut Company, Franklin, VA – oh these are so ridiculously addicting….I am not even going to give you recipes bc you are going to eat them out of the can. If you have a peanut allergy, let me know so I can sub you out.
- Chamomile – this is always one of our faves. You can make cake, ice cream, syrup, tea…and more.
OYSTERS + CLAMS
Rappahanock oysters and clams – Topping, VA Check our facebook group for the video I made on how to open them, but please wear gloves. Here are some recipe suggestions Grill them, Oven roast or try one of these . Clams – Here’s how to roast, grill, steam and chowder them. Your oysters will be in a lightly tied plastic bag — when you get home, open the bag a little more so they can breathe, and put them in a cool part of your fridge. Please use your clams quickly as they are fragile. It is also good to use your oysters as soon as possible for best fresh flavor, as they are hardier, they will be ok in your fridge for a few days if you don’t get to them. When you are ready to prepare your shellfish – look them over carefully and discard any that may be open.
ALT MEATS for those of you who opted out of the oysters/clams. If you have not done this, let me know ASAP, otherwise you will get oysters.
- Polyface pork short ribs or chops – pork chops with herbed goat cheese;
- New Frontier ground bison – ground bison sweet potato skillet; bison and greens skillet with asparagus, kale and garlic
- Trout Filets – Virginia Trout Company Monterey, VA – – so delicious and cook quickly. I usually just panfry with butter (or olive oil) and season with salt and pepper, or you can roll in cornmeal. easy!
- Billy Bread – Rustic Sourdough — This is the famous Billy Bread! Don’t distress if it starts to get hard before you can eat it all, although it is easy to eat it all at once – it is so delicious. Here are some ways to revive and use leftover sourdough bread.
- Cheese -chevre – Goats R Us, Blackstone, VA – Robin and John have been with us as farmers for many years and we love their delicious creamy cheese. It freezes well if you aren’t going to eat it right away. Here are some ways to get you started with your goat cheese.
TOFU —Twin Oaks, Louisa, VA. As so many of you are getting the incredible Twin Oaks tofu (available here – best tofu ever! ), I’ve decided to add in a tofu recipe. Here is an easy roast tofu with veggies. And there are a lot of recipes on the Twin Oaks site