September 16th Market Farm Share (CSA) Pick-up #18

We have ginger!!!!! Ginger is not native to Virginia so Matt had to work hard to get it to grow and bring to market.  Matt imported the ginger seed roots from Hawaii and planted the seed in our hot greenhouse at the end of February.  He babied them in the greenhouse and moved them in to our fields as soon as we were sure we would have sustained warm days which ended being mid-May this year.

ginger

This is Matt in our greenhouse this past February as he began planting the ginger root seeds.  

After a lot of hard work and waiting for what seems like forever, we have ginger!  Our Farm Share folks will find this in their bags this week!

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Ginger is a root that is good for you with great medicinal uses!  Here are a few:

  1. Ginger can help you with nausea and morning sickness.
  2. Ginger has anti-inflammatory properties and can help with muscle pain and soreness.
  3. Ginger’s anti-inflammatory properties can help with osteoarthritis.
  4. Ginger can lower blood sugars and improve heart disease risk factors.
  5. Ginger can help with indigestion.
  6. Ginger can help lower cholesterol levels.
  7. Some studies indicate that Ginger can help prevent cancer.
  8. Ginger improves brain function and can protect against Alzheimers.
  9. Ginger tastes great!!!!!!!

Fresh ginger is even better than store bought ginger.  Our baby ginger can not be found in the grocery store.  It is so tender you don’t have to peel it. We pull it from the ground the day before we bring it to market so it is super fresh!

Here are some great recipes for ginger:

When school is in, and our son starts sports and piano, we depend on the crockpot!  Slow Cooker Ginger Beef with Shishtos and Peppers is one of my favorite hearty meals!

Ingredients:

  • 2.2 lbs  boneless beef roast
  • 1.5 cup stock (chicken or beef)
  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • ⅓ cup brown sugar
  • 2 tablespoons sesame oil
  • 3 tablespoons minced ginger
  • ¼ cup cold water
  • 2 tablespoons corn starch
  • Two pints of Shishitos
  • 1 red bell pepper, sliced thinly
  • 1 tablespoon toasted sesame seeds
  • 1 cup brown rice

Directions:

  1. Prepare the beef: cut off any fat you can see, cut into 1 inch cubes, and place in the slow cooker. Stir together the stock, soy sauce, oyster sauce, sugar, sesame oil and ginger, and add to the slow cooker. Cover and cook on the lowest setting for 5 hours.
  2. When you get home from work, start the brown rice and stir together the cold water and corn starch, then stir into the slow cooker. Turn up the heat to the highest setting. Cover and cook for 15 minutes.
  3. Add the bell pepper and sugar snap peas, then cover and cook for another 15 minutes.
  4. Serve atop brown rice and top with toasted sesame seeds.

Teriyaki Chicken  is one of our families favorites and the homemade teriyaki sauce is better than you can imagine.  I use this basic recipe:

  • ¼ cup soy sauce
  • ½ cup water
  • 2 teaspoons minced garlic
  • 1 teaspoons minced ginger
  • 2 tablespoons of honey
  • 1 tablespoon brown sugar
  • 2 teaspoons of sesame oil
  • 1 tablespoon + 1 teaspoon cornstarch
Directions
Sauce:
  1. Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
  2. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

Stir Fry:

  1. Bring a can of chicken broth to a boil and put in a cup of brown rice.
  2. Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli (when broccoli isn’t in season I substitute with shishitos or green beans) and red peppers and season with salt and pepper. Cook for 4-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
  3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  4. Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
  5. Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
  6. Sprinkle with sesame seeds and serve over brown rice.

Our ginger comes with the leaves and stalks attached since it is so fresh!  Don’t throw them out, you can season with them as you would a bay leaf. Use the very aromatic leaves in tea (fresh or dried) and use the stalks to flavor the cooking liquid for rice, pasta, quinoa, and soups. Cut the stalks into 2″ to 3″ pieces and use fresh or freeze for later use. Be sure to remove the stalks before serving your dish (just as you would remove a bay leaf used for seasoning).  If you are looking for other uses of the ginger leaf click here.

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Ginger
  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Beets
  • Tomatoes
  • Peppers
  • Shishitos
  • Green Beans

We will see you at market from 8-12 each Saturday rain or shine!

 

September 9th Market and Farm Share Pick-up # 17

I am so sorry for neglecting my farm page!  The last three weeks have been crazy for me preparing for school to kick off!  This was my first week of kids, I have to say they are so amazing!  I was so happy to see their smiling faces as they came through the doors of my school.  My teachers (who are the best group teachers I have ever worked with) welcomed them with open arms and have set off building relationships and establishing routines.  I am so proud of my little school!

We have been anxiously watching Irma at the farm.  Although she is going to devastate millions of people, we feel thankful that we will be safe from Irma’s rage.  A storm like Irma could literally put us out for the season and all of Matt’s hard work getting Fall crops up and running would be washed away.  I feel for the people who will be suffering Irma’s wrath.  Mother Nature has not been our friend lately as we look at Irma with Harvey still on our minds.

Last Saturday’s market was rainy and cold!  Matt and I were out in it all morning and afternoon!  When we got home, we were soaked!  I decided to make my favorite soup!  I found this recipe in the magazine Real Simple and is so good!  I serve it with great crusty bread from Norwood Cottage Bakery at market.

Stew

Photo Courtesy of Real Simple

What is in our Farm Share member’s bags this week?  Kale, field greens, radishes, leeks, beets, garlic, shishitos, and tatsoi!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Beets
  • Tomatoes

We will see you at market from 8-12 each Saturday rain or shine!

August 19th Market & Farm Share Pick-up 14

As the summer winds down, we are working hard transitioning in to fall.  We are excited about the potential of the fall season.  Our fall produce is looking awesome.  I am most excited about our Brussel Sprouts!  We have never grown them before, but they are looking awesome!  We also have some fall squash and beautiful pumpkins forming up nicely.

Pepper time is full on and I absolutely love it!  We have a great selection of bell peppers, yummy peppers, poblanos, and shishitos.  This past weekend I made stuffed poblano peppers.  They were awesome!

I took some poblano peppers and roasted them on the grill.  I then used some chorizo sausage we got from Real County Sausage at market and added some onion, red peppers, and a tomato to it and cooked it up.  I stuffed the peppers with it and baked it in some enchilada sauce.  I have to say it was delicious and with the seasonings in the sausage I  did not need to add any other spices.  I highly recommend trying this out.

This week, our Farm Share Members will be receiving kale, leeks, salad, peppers, summer lettuce, green beans and a melon.

Here is my recipe picks for this week:

Monday:  Santa Fe Stuffed Peppers
This is a recipe I look forward to making when the peppers start rolling in!  The great thing is, I can usually get two nights out of this meal.  I always serve it with a dalop of sour cream on the top!

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Picture Courtesy of Skinnytaste

I especially love the addition of black beans and corn.  The ground turkey lightens up the dish, one serving is just 160 calories!

Tuesday:  Pepper SteakI just can’t get enough peppers!  This recipe from Skinnytaste is so easy and fast to make on a busy weeknight.  I always use brown rice, which takes 40 minutes to cook, so I start it right away.  I heat a can of chicken broth to boiling and then put in a cup of brown rice first thing. When it finishes, it is seasoned so nicely.  You will never cook rice any other way.

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Picture courtesy of Skinnytaste

Because you cut the meat in thin slices it cooks up super fast so it is ready just in time! As I am working to get the school year started, this is just what I need for dinner! When our broccoli comes in, I use this same recipe but substitute the peppers for broccoli.

Wednesday:  Crock Pot Potato Leek Soup

Can you tell, I am getting ready for the school year to start?  It is this time of year I look for more and more crock pot recipes.  This one is one of my favorites and is such a comfort food!  Many of our customers buy our leeks for this soup!

Thursday:  Better than Chipotle Burrito Bowls

We live in the country so there is no Chipotle for us!  That doesn’t stop me from copying my favorite meal there, burrito bowls!  As always, I use a cup of brown rice cooked in a can of chicken broth.  It is awesome!  I have even made this wonderful dinner for my “healthy lunches” I bring to work.  It is a family favorite.

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Image courtesy of Damn Delicious

The dressing is top notch and you really don’t need much.  This is such a clean, healthy dish and is awesome with our summer lettuce!

Friday:  Grilled Chicken and Herb Mediterranean Salad

This recipe calls for romaine lettuce, but the field green salad mix in your Farm Share bag is awesome with this.  This is another easy recipe.  It does ask that you marinate the chicken, so start that part first!

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Picture courtesy of Cafe Delites.

This is an easy, clean recipe that will leave you satisfied.  This is also a great recipe to make for “healthy lunches” meal preps!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Beets
  • Tomatoes
  • Melons

We will see you at market from 8-12 each Saturday!

August 12th Market & Farm Share Pickup 13

Peppers are coming in to season and they are my very favorites!  I use them in everything!  I love to stuff them, cut them and dip them in hummus and then of course roast them!  We grow mostly sweet peppers and a few hot peppers.  They are all great!

This week, our CSA members will be receiving golden beets.  These beets are my favorite beet variety and are super sweet when roasted.  We grow these beets for many chefs, they love them because they are super sweet but do not bleed which helps them plate things nicely.

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This week, our Farm Share members will be receiving kale, field greens, onions, garlic, turnips, radishes, golden beets, and shishitos.

Here is my recipe plan for the week:

Monday:  Beet Soup served with a Pork Loin
Beet Soup (about 4 servings)
Ingredients
1 T cooking oil
1/2 cup chopped onion
about 5 medium raw beets (1 1/2 pounds) peeled and grated
1 medium carrot, peeled and grated
3 cups stock or water
Salt and pepper to taste

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Saute onion in oil 4-6 minutes or until soft.  Add grated beets and carrots and continue to saute – about 10 minutes, medium heat.  Add stock or water and cover – simmer about 30 minutes or until vegetables are tender.  If desired, cool and puree in a blender or food mill.

Serve the soup with a dollop of sour cream or a few drops of balsamic vinegar.  It is also great with fresh dill our chives.  This soup is great served warm or cold.

Tuesday:  Honey Mustard Chicken Avocado Bacon Salad

I love this recipe!  I am thinking about making it for my lunches next week! It is so delicious and easy to whip together.

Wednesday/Thursday:  Mushroom Kale Lasagna Rolls

This is one of my favorite recipes and in my family we are able to eat it for 2 nights and being a busy mom and principal, I love leftovers!  I have posted this recipe before but I love it so much, I am posting again.

LasagnaRollsI have to say, I cheat when I make this, I will used either the sauce I have canned or if I haven’t canned any, I will use jar spaghetti sauce.

Friday:  Beer-Battered Fish Tacos with Radish Pico de Gallo

I love a good taco, and these are the bomb!  If you are eating healthy, you don’t have to fry the cod, you can grill it.  I honestly do not like the heaviness of fried foods so I grill it. The addition of the Radish Pico de Gallo gives these tacos a nice kick.

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil

We will see you at market from 8-12 each Saturday!

August 5th Market & CSA Pick-up # 12

We are so excited about Fall!  We have some great plans!  We will have small pumpkins and other winter squashes, sweet potatoes, broccoli, and brussel sprouts!

brussel sprouts

These are beautiful brussel sprouts that we started in our green house.  They are going in the ground today!  I love summer food, but thinking about hearty fall meals makes me so happy!

This week our Farm Share (CSA) Members will receive green beans, leeks, sun jewel melon, field greens, shishitos,  poblanos, and egg plants.

Monday:  Turkey  Enchilada Stuffed Poblano Rellenos

This is the first year Matt has grown poblanos.  These are mild peppers with an earthy flavor.  They have thick wall like a bell pepper and are excellent for roasting or stuffing.  I have roasted these peppers and they are delicious!

poblano

I am so excited about these peppers, I found the perfect recipe and I can’t wait to eat it!  I love stuffed peppers and the taste of the poblano makes it awesome!

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Picture Courtesy of Skinny Taste

This is a low calorie, low fat dish that is sure to please!  If you don’t want to make your own enchilada sauce, you can cheat and buy the can.  I have done that before, I do work two jobs and have a family!

Tuesday: Little Meat Loafs, Green Beans, and Potatoes Sheet Pan Dinner

I have to admit, I love a sheet pan dinner and I love meatloaf. This recipe is so easy, I make it on Sundays and use it prep my lunches for the week.

But as a weeknight dinner it is awesome!  For my lunches I use brown rice, it is just easier to pack and eat.

Wednesday:  Julia Child’s Egg Plant Pizza

August 15th is Julia Child would be 115 years old if she was still alive!  I remember watching her as a child and was so amazed by her cooking and her laughter.  I love that woman.

This is an all time favorite recipe that everyone will love!

Thursday:  Parmesan Chicken with Field Green Salad

This is such a simple recipe and is oh so good, The salad is easy to prepare. While the chicken is cooking, make the lemon vinaigrette in the recipe and toss.  It is plated beautifully and is so good.  IF you aren’t in to pounding chicken breasts, a good hack is to slice the chicken breast in half long ways to make it super thin.

Friday:  Thai Ginger Grilled Pork Bowl

I won’t lie, you have to plan ahead with this one, there is marinating involved, but it is so worth it!  You will use your shishito peppers in this recipe and it is so good!  The great thing is you can use your grill for the shishitos and the meat!

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Picture Courtesy of Better Happier St. Sebastian

I love rice bowls and will usually use brown rice.  I have also used cous cous and quinoa to substitute for the rice and it is delicious!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil

We will see you at market from 8-12 each Saturday!

July 30th Market & CSA Pick-up #11

This week’s market will be the first rainy market of the season.  The rain is desperately needed and much welcomed.  Rainy markets are always my favorites.  Market is a little slower and I get to spend more time with the customers talking to them about how they prepare our food.  I learn so much from them and get ideas for what to grow next season.  As a shopper, rainy markets are so nice, you get the best picks and the slower pace gives you an opportunity to really look at the market’s offerings.  I hope to see all of our favorite customers at market.

I am very excited about this week because our melons are coming in!!!!  SunJewelThese  beauties are called Sun Jewels and they taste like a super sweet honeydew with the flair of a cucumber and pear!  It is a Korean variety.  The first time I tried one, George from Amy’s Garden sent Matt home with a few.  They were OUTSTANDING!    Here is a little video about them.

This gentleman says it smells like bubble gum, I am not too sure about that!  I am excited that our Farm Share (CSA) members will be the first to give this a try!  They will be coming in full next week, so we will be sure to bring them to market next week!

In addition to Sun Jewel Melons, our Farm Share (CSA Members) will be receiving Shishitos, Leeks, Beets, Salad, Turnips, Beans, Sun Jewel Melons, Radishes, and Zucchini.

Let me tell you a little about shisitos, if you haven’t tried them you will love them!  They are not hot at all.  They are so easy to prepare!  Just put them in a pan with some olive oil and let them blister.  Toss on some sea salt and you have a great side dish that goes with EVERYTHING!

shishitoThey are may favorites because you don’t even have to cut them up, you  just cook them whole and use the stem as a fork!  Here is a recipe in case you need it!  It literally takes 5 minutes to make!

Here is my menu for the week:

Monday:  Zucchini Lasagna

I love, love love this recipe!  I made it for the first time last year and it was so good and talk about clean and healthy!  Here is a video to help you out.

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I will pre-make this on Sunday and then will cook it Monday.  You will have enough for leftovers so serve this Tuesday too!  Be sure to serve it alongside the salad and radishes in your bag with an easy dressing.  Just put the following ingredients in a mason jar and give it a shake.  Fresh dressings are so much better than store bought and you KNOW what is in it so you are sure it is clean!

  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar (I prefer raw, unfiltered)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

I also use the Ricotta Cheese that Goats R Us makes and I use bread from Norwood Cottage Bakery.  Nothing tastes better!  You can get both of these items at the South of the James Farmer’s Market each Saturday.

Tuesday:  Zucchini Lasagna Leftovers

Wednesday:  Sheet Pan Chicken and Veggies

This is so simple, just substitute your turnips for the potatoes and leave out the tomatoes and this will be so easy and outstanding.  You will find that eating fresh is important to me, so I will always substitute for what I have fresh!

Thursday:  Steaks on the Grill with Roasted Beets and Blistered Shishitos

This is an easy dinner, peel your beats and toss them in olive oil salt and pepper and trough them in the oven at 425 degrees for about 30 minutes.  While this is going on put your steak on the grill.  While the steak is resting and the beets are finishing up, blister your shishitos.  This is such an easy recipe you will love!

 

shisito blistered

Picture from the Epicurious Recipe listed above

Friday:  30-Minute Creamy Mushroom and Leek Chicken Breasts

I believe I have posted this recipe before, but it is so good!  I absolutely LOVE 30 minute recipes!

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Picture Courtesy of the Recipe on Foodie Crush

Be sure to get your mushrooms fresh at market.  You can’t go wrong with fresh food and whatever you make tastes so much better!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Chard
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Squash
  • Zucchini
  • Tropea Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil
  • Onions

We will see you at market from 8-12 each Saturday!

July 22nd Market and CSA Pick-up #10

I can’t believe it is pick-up number 10 for our CSA members!  The season is full on and what is coming is is absolutely beautiful!  Matt is working hard in the heat to keep the summer crops growing while preparing the transition to fall crops.  I don’t know how he does it, but he does it and does it well!  We are certainly enjoying fresh summer eating at our house.  I love that I am able to take my afternoon walk, go out to the field, and decide on supper simply by what I have picked!

Over the winter, we cleared heavy woods off of a field across from our old field.  We are working hard to prepare this land for growing.  We decided to put our peppers and tomatoes there since traditionally the deer won’t eat these plants.  We have really struggled getting this land prepped and ready.  The result has been a bad tomato season.  Everything growing over there, potatoes, egg plant, various peppers all seem happy.

New Field

By adding to our growing space, we will be able to extend our season by putting up some much needed heated hoop houses as well as increase our growing space.  This will allow us to increase our CSA memberships as well as bring more great food to the South of the James Farmers Market each Saturday.  It is always good news when a farm is successful and able to expand.

If you are a CSA member, you can find this in your bag:  arugula, leeks, green beans, kale, micro basil, eggplant, zucchini, and onions.

Here are some menu ideas for the week.

Monday:  Eggplant Rollatini

I know this recipe calls for spinach, but you can easily substitute kale!  Spinach is not in season, since we always eat in season we have to adapt sometimes.

This recipe is fresh and delicious.  I always top this dish with our basil microgreens.  It is so very good!  Served alongside a simple arugula salad tossed with a simple olive oil and lemon dressing topped with shaved parmesan is outstanding.  I always get my ricotta cheese from Goats-R-Us.

Here is my secret, I am an awesome cook……not because I am an awesome cook but because I only use fresh, in season ingredients.  Trust me, it makes a huge difference!

Tuesday:  Sausage Stuffed Zucchini Boats

As soon as I had a zucchini big enough, I made this!  They are seriously delicious and topped with basil microgreens they really add something great!  I usually only eat half of a half of a big zucchini.  One big zucchini should do your family well.  I admit it, I cheat, I use spaghetti sauce in a jar to make this.  I am a principal and work long hours, Matt works 16 hour days.

zucchini boatsHere is a picture of . my boats.  I now wish I had taken the picture of them topped with the basil micro greens, but honestly, I was so excited to eat this, I could barely wait to snap a picture.

The beauty of both of these recipes is that the you are eating healthy and clean!

Wednesday:  Crispy Chicken with Arugula and Parmesan

My weakness is arugula, Matt grows the very best.  When you top a beautiful crispy fried chicken breast with arugula, my heart smiles!

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Picture from the Website Cooking for Keeps

This is just so tender and delicate and delicious!

Thursday:  Chicken Leeks and Kale in a Creamy Wine Sauce

Yes, this recipe really calls for spinach, but it isn’t in season.  My rule it to only eat what is in season so I substitute with kale and it is just as delicious.

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Picture from the website Nerds with Knives

I always get my mushrooms from HaaShrooms at market.  Fresh is the very best.  This dinner is rich, hearty and so filling.

Friday:  Fresh Green Bean Salad with Balsamic Dressing with Steaks on the Grill

I love a fresh green bean salad!  The beauty is you can make this ahead of time and let the balsamic dressing marinate in the refrigerator.  The trick to this salad is once you have boiled the green beans, plunge them in a bowl of cold water with ice.  They will turn the most amazing green color you have ever seen!

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Image from the website Mel’s Kitchen

I have the secret to the best New York Strip Steak!  I just put some olive oil on it and cover it with salt and fresh cracked pepper.  I put it on the grill for about 3-4 minutes per side and then let it rest for 10 minutes.  The steak is perfect, quick and easy!  Making the salad ahead of time is a true time saver!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Chard
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Squash
  • Zucchini
  • Tropea Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil
  • Onions

We will see you at market from 8-12 each Saturday!

July 17th Market & CSA Pick-up #9

This was a very exciting week for us as we were featured on page 178 of Richmond Magazine!

RichmondMagazineThe article was a very good article with just a few corrections.  Matt and I both work market together every Saturday.  We really enjoy working together and watching our little family farm grow.   You can also find our food at Rappahannock Restaurant.  In fact, they buy most of our food!

RappThis picture is one of their plates.  On this plate, you will find our carrots, shishitos, kohlrabi, and garlic!  Seeing a plate made so masterfully by one of the very best chef’s in Richmond makes us so proud!

As we roll in to tomato season full throttle, we have to pay homage to the King of the Hanover tomatoes, Mr. Robby Dodd of Dodd Acres Farm. He passed away in his packing shed on March 20th of this year.  He was 86 years old and an active farmer.  Mr. Dodd farmed his entire life in the Black Creek area of Hanover and is the founder of the famous Hanover Tomato Festival!

Mr. Dodd coined the term Hanover tomato which is simply a tomato grown in the Black Creek area of Hanover.  The secret is that this area of the county has coastal sandy soil.  Tomatoes love this soil and grow very well in it.  We may not use the same growing methods Mr. Dodd used, but we respect this man and appreciate the impact he made on the farming community in Eastern Hanover.  Below is a movie that Martin’s made to highlight Mr. Dodd as one of our local farmers.

Here We Grow: Dodd’s Acres Farm (Tomatoes) from Kent Mast on Vimeo.

Matt grew up on the land that we live and he remembers when the Hanover Tomato Festival was held at the old Black Creek Farm Fire Department.  He remembers watching the parade that went down McClellan Road all thanks to Mr. Dodd.  One day, someone asked Mr. Dodd who at the time was 80 years old when he planned on retiring.  He said, “Somebody asked, ‘When are you going to retire?’ I said, well, when they bury me in the dirt. That’s all I can tell you. I’ve been messing with dirt all my life since I was 12 years old.”  Rest in Peace, Mr. Dodd.  Thank you for your contributions to our community.

This week, CSA members will receive in their bags:  beets, kale, green beans, microgreens, field greens, garlic, potatoes, squash, and tomatoes.

Here is a sample menu to make sure you eat everything in your bag.

Monday:  Grilled Chicken, Roasted Potatoes, Green Beans, and Tomatoes

This is so easy!  Put a little olive oil and salt and pepper on your chicken and grill it.  Toss the potatoes in olive oil salt and pepper, and put it a sheet pan.  Next to the potatoes, toss the green beans in olive oil and salt and pepper and place it next to the potatoes on the sheet pan.  Slice the tomatoes and place them next to the green beans on the sheet pan, sprinkle them with olive oil and balsamic vinegar, and top them with parmesan and mozzarella cheese.

tomatobeanspotatoesIt looks pretty and it is so easy!  It also tastes so good!

I also use this same idea when I pack clean lunches.  I roast tomatoes, leeks, and green beans while I cook brown rice and 2 chicken breasts.  This gave me wonderful lunches for four days!

Lunches

Tuesday:  Field Green Salad with Sautéed Shrimp and Goat Cheese Balls

Along side my very favorite dressing:

  • 1 tablespoon of red wine vinegar
  • 1 1/2 tablespoon of cider vinegar
  • 2 1/2 tablespoons of good olive oil
  • a teaspoon of minced shallots a tablespoon of honey

Put it all in a mason jar and give it a shake!

Wednesday:  Chicken Orzo Salad

This salad is done in 30 minutes!  I make it a little differently than the recipe says because I use what I have on hand.  Rather than cucumber, substitute your squash.  You can eat squash raw and it has a great taste in salads.  I also add black olives to this and it gives it a nice mediterranean taste.

orzosalad-8 (1)

Picture from a recipe from Averie Cooks

I have even made this recipe to take for my clean lunches.  You can substitute the orzo for quinoa and it is awesome.

Thursday:  Crispy Garlic Parmesan Salmon, Beets and Kale

Yeah!!!!  Kale is back this week!  I had several CSA members missing the kale!  The bug pressure turned on last week and our kale suffered for it.  Since we don’t spray pesticides, the bugs did some damage.  Matt works hard at controlling the bugs naturally and he was able to handle the bug issue quickly so kale is back!

I love to save the harvest as much as I can.  Simply chop it up and throw it in boiling water for 10 minutes.  Drain it and run cold water over it.  Ring it out and put it in a ziploc freezer bag and store it in the freezer for later.  It is so nice to have Matt’s food when we are out of the growing season.

This week, you will be getting cylintrica beets.  These beets are cylindrical in shape and slice beautifully in to medallions!

CylindraBeets

To make the beets I peel them, cut them up and toss them in olive oil, salt and pepper. Roast it in the oven at 400 for 15 minutes.  While the beets are cooking, I prep the Crispy Garlic Parmesan Salmon, once the 15 minutes are up on the beets, I put in the salmon for another 15 minutes and cook the beets along with it for an additional 15 minutes.

While I am waiting for the final 15 minutes of oven time, I rip the kale up, toss it in olive oil, salt, and pepper and sauté it on the stove top.  I love the kale sautéed in olive oil with salt and pepper.

This is a great dinner that is done in no time.

Friday:  This isn’t dinner, but I am thinking about a Lemony Summer Squash Bread!

It is something different you can do with your squash and it is so tasty!  Treat yourself to this on Saturday morning as you sip your coffee!

lemon-squash-bread-1

I got this picture from Creative Culinary’s Summer Squash Bread recipe.

You eat well all week, so this treat is deserving!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Basil Microgreens
  • Squash
  • Fennel
  • Tropea Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil

We will see you at market from 8-12 each Saturday!

July 8th Market CSA Pick-up #8

The 4th of July holiday always one of our favorite holidays.  It is the pentacle of the growing season and everything is ON full force.  I am so happy when I folks send me pictures of their family celebrations.  One of our CSA members sent me this picture from her 4th of July cookout. Chicken burgers with feta, red peppers, and spinach topped with goat cheese, avocado, and our onions and fresh field greens. She paired it perfectly with a side of olive oil, rosemary, and sea salt baked fries made from our potatoes.

4thJuly

The 4th of July is also when we begin planting for fall in the hopes of bringing a full bounty to market for Thanksgiving!  It’s hard to believe isn’t it?

Many folks ask us about our growing practices which is always a good question. As a small family farm that we hope to pass on to our child, we take sustainability very serious.  Matt always incorporates as many natural methods as possible to grow our produce. One of them is the use of cover crops. Matt recently planted a tropical legume called Sunn Hemp.

This crop grows fast, out competes weeds, adds nitrogen to the soil and builds organic matter. Here we are crimping the stalks to flatten it. Now we have a natural mulch that is anchored to the soil and wont blow away. He will transplant directly into it. No tilling equals more earthworms!!  We are serious about our soil at the farm and go above and beyond to ensure its health.

I am very excited about Matt’s tropea onions!  This has been the first time he has grown this variety of onion and it is awesome.  These onions are from a beach town in Italy called Tropea and are celebrated for both their unique sweet taste and medicinal values.

tropea

Italian experts say that the onion can alleviate colds and flu, and even cure them completely. It contains vitamin C which has an anti-haemorrhagic effect, strengthens the cells, tonifies the veins and arteries and helps defend against infections. The tropea onion contains iron and keeps the number of red blood corpuscles in the blood at the right level.  It just goes to show that food IS medicine!

Our CSA members will find kohlrabi, carrots, beets, fingerlings potatoes, arugula, spicy microgreens, tomatoes, squash, basil, and tropea onions!

Here is my menu for the week to assist our CSA members eat everything in their bags.

Monday:  Grilled Steak with Grilled Tropea Onions and roasted fingerling potatoes

I heat the oven to 425 degrees and the grill up at the same time.  I then toss the fingerling potatoes in olive oil, chopped fresh rosemary and salt and pepper.  I put them on a sheet pan and roast them for about 30 minutes.  I love a nice New York Strip steak and Bobby Flay has the best and easiest recipe for it! Just brush the steaks with olive oil and then heavily salt and pepper the steak.  I like my steak medium rare, so I really just char the outside of the steak on the grill for no more than 10 minutes and then I let it rest for another 10.  While the steak is resting, I cut the tropea onions length wise, brush them with olive oil and season them with salt and pepper.  Grilling them makes them even sweeter!

Tuesday:  Grilled Steakhouse Burgers and Kohlrabi Fries

One of our CSA members made kohlrabi fries and it inspired me (and also gave me reason to make another great burger!

kohlrabifries

I found a great recipe on Rachael Ray’s website and thought it was worth a share.  Here is her segment on her show about it.

These fries are really good and so healthy!  They are great served with my favorite burger recipe that tastes like it came from a serious steak house!  Serve the burgers with the spicy mictogreens on top and you have a delicious dinner!

Wednesday:  Chicken Pesto Bake with Orzo Salad

This recipe is from Skinnytaste, my favorite clean, healthy food blogger.  As soon as my tomatoes come in, I make this right away.  It is so good and tastes like the very best of summer!

The orzo salad served along side this is excellent.  I love to take the leftovers of this salad to work and it it for lunch the next day. with some of the leftover chicken.  YUMMMMM!

Thursday:  Balsamic Beet Salad with Grilled Chicken

This salad is so good and so easy.  Just clean and boil the beats and boil them.  You can prepare them up to two days in advance because you want them served cold on this salad.  I serve it with a grilled chicken to ensure I have enough protein in my diet.

Balsamic-Beet-Salad

Picture from A Dish of Daily Life Recipe Blogger

My son loves loves this salad.  The sweetness of the beats is a nice touch wit the arugula, walnuts and goat cheese.

Friday:  Roasted Moroccan Carrot Salad with Chickpeas

 

Roasted-Moroccan-Carrot-Salad-3.jpg

Image from Delicious Every Day

When making this, be sure to use your tropea onions and arugula.  I usually use the arugula rather than the spinach since we only eat what is in season locally.  The chickpeas is a great source of protein.  This dinner is very tasteful and hearty!

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Basil Microgreens
  • Squash
  • Fennel
  • Tropea Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil

We will see you at market from 8-12 each Saturday!

July 1st Market CSA Pick-up #7

The summer is Matt’s busiest time.  He can’t take off a week pack it up and take a vacation at the beach because he is in the middle of full grown growing season.  I don’t want our son to miss out on this tradition, so I take him to the Chesapeake Bay for a couple of weeks since we can’t vacation when he is in school.  This trip has been magnificent.  19424317_10155461890123615_1326043357008439103_nWe were witness to this beautiful sunset and we all truly felt touched by the blessings which has been bestowed upon us.

Our son is thankful for crabs!  Him and his grandmother have been making crab night lights from the leftover crabs shells.  He began selling his creations last week and was so excited that people actually bought them.  So while we are at the beach, he has made more to bring to market.

He is proud of his business venture is thankful to the folks at market for encouraging his thoughtful creativity and his business.  We will see how this week goes.

Our garlic has gone from spring garlic to cured garlic.  We wait until the garlic bulbs up in the ground and then hang them in our barn to cure.

They quickly change from the green garlic you see on the right to full sized garlic bulbs!  We plant our garlic in October and they are in the ground until mid-June.  It is important to know that Matt only uses certified organic products on our produce so this garlic is safe and healthy!

Our CSA members will be receiving carrots, turnips, bok choy, kohlrabi, kale, squash, cured garlic, and arugula!  Our arugula goes to Mama Zu’s, Edo Squid, and Dinamo, so you know it is awesome!

Here is my meal plan for the week:

Monday:  Pan Seared Shrimp with Warm White Bean Arugula Salad

This salad is inspired by a meal I got from Edo Squid.  I loved it so much, I worked hard to recreate it.  It is so easy!  First, I put about a tablespoon of olive oil in a pan and get it hot. While the oil is heating I mince a garlic.   I then add a can of cannelloni beans (or any white bean) and the minced garlic to the pan and let them get warm.  At the very end, I toss on some more olive oil, remove the pan from the heat and toss on about 4 handfuls of arugula and let it wilt down for just a minute and plate them.  I then add some more olive oil to the same pan and throw on the shrimp.  They cook real fast!  Once they are cooked, I toss them on top of the plates and dinner is done in a flash!  This is one of my very favorite recipes and tastes so good with Matt’s cured garlic and arugula.

Tuesday:  Skirt Steak, Baby Bok Choy and Squash Stir-Fry

Next we need to use some of your carrots, bok choy, and garlic!  This recipe is from SkinnyTaste, and she is hands down my favorite recipe blogger.  I love it because it is quick and easy for the week night and still healthy!

SkirtSteakZucchiniandBabyBokChoyStir-Fry-550x825

Picture from the SkinnyTaste Recipe site

I serve this over brown rice.  Brown rice takes about 40 minutes to cook, so I start it right away.  My secret is to put a can of chicken broth in a pot, let it boil and then put in a a cup of the brown rice.  The chicken broth gives the rice such nice flavor.

Wednesday: Spiralzied Summer Roll Bowls with Hoisin Peanut Sauce

I like to eat light in the summer, and honestly, when it is hot, you really don’t want to eat heavy!  I grabbed this recipe from my favorite blogger SkinnyTaste and adapt it to fit what I have in season.

Spiralized-Carrots-and-Cucumber-2.jpg

Picture from the SkinnyTaste Site

I change her recipe a bit and add some spiralized summer squash and turnips along with the cucumber.  This recipe is done in 30 minutes.  My secret is I buy the pre-cooked frozen shrimp and thaw them in the refrigerator the night before I make this.  Our son loves this recipe because he loves to help make it and prefers his vegetables raw.  If you have little ones in your home, encourage them to help you prepare the food.  They will learn so much from it and will carry on a healthy eating lifestyle when they grow up.

Thursday:  Mushroom Kale Lasagna Rolls

I bet you have never thought of using kale in lasagna!  This recipe is one of my family favorites!  What I love most about it is that it allows me to control my portions, I only eat one roll!

LasagnaRolls

So I cheat on this recipe as well, I use Prego spaghetti sauce.  I don’t put the kale in a food processor like the recipe says, I just tear it up small and then sauté it.  I also use Ricotta Cheese from Goats-R-Us who is across from us at market.  Her cheese is so fresh, you can’t go wrong.  This is so healthy and the mushrooms provide you enough protein to help keep you energized.  We always get ours from market!

Friday:  Pan Seared Center Cut Pork Chops and Apple Kohlrabi Slaw

Kohlrabi is a great vegitable.  It is sometimes called a German Turnip as it is predominant in German cooking!  Whenever I think of pork chops, I think of apples!  So I found this great Apple Kohlrabi Slaw Recipe!  It is so good, clean, and healthy and served alongside the pork chop, it is fabulous!  If you are wondering how to cut up a kohlrabi, check out this video:

I cut the kohlrabi in to match thin matchsticks to make the slaw.  It is so good!  Our son loves these served raw.  I cut them up and put them in the refrigerator so that it is nice and cold when he eats them.

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Basil Microgreens
  • Squash
  • Fennel
  • Onions
  • Potatoes
  • Beets
  • Carrots
  • Tomatoes

We will see you at market from 8-12 each Saturday!