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!

green-bean-salad1

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.

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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

 

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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!

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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.

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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!

June 24th Market & CSA Pick-up #6

I am late getting this blog out because we celebrated Father’s Day by giving Matt a much deserved day off!  He usually works 7 days a week from dawn to dusk so I can’t tell you how wonderful it was to sneak out to the bay and enjoy some beach time with him even if it was just for a day!

I would like to introduce you to our new market helper Katie!  She is a busy mom who prides herself in healthy eating.  She brings me a lot of great ideas and awesome recipes.  I love listening to her tell me how she is cooking our food!  She gets a farm share from us each week.

Katie

I love the magic of summer and watching crops come in to season!  I am very excited to see our tomatoes finally coming in!  We don’t have many, but we are sure to give our CSA members the very first tomatoes!

tomatoOur CSA members will also find Tokyo Bekana in their bags.  This is a big lime green leafy Asian green that tastes like a romaine lettuce and the stems taste like a bok choy! They can be chopped up to make salads, they can be sauteed in stir fries, or they can be used as lettuce wraps, my personal favorite!  CSA members will also receive chadori beets, they are red and white striped on the inside.  We grow these for many of our local chefs.  They prefer them because they don’t bleed as much as the traditional purple ones.  Chefs love to have a pretty plate!

roasted beets

One of our CSA members bought some beets from us last week and made this beautiful dish above. It is salt roasted beet carpaccio with goat cheese and chive oil garnished with our field green leaves.  It is beautiful!

Our CSA members are also receiving kale, tomatoes, field greens, potatoes squash and turnips!  It will be a great week for our CSA members and market visitors.

farm stnd

Each week, I put together a menu to help our CSA members and our customers eat what is in their bag or on our stand.  I find out that so many folks appreciate this, so I am so happy to share what we are eating at the farm with you.

Monday:  Spicy Shrimp Avocado Wraps with Shredded Turnips 
I love a great wrap! I am taking my own liberties to adapt this recipe to what is in your bag.  First of all, I am using the Tokyo Bekana leaves for the wrap and rather than using cabbage, I am shredding a raw turnip!  This can be made in under 30 minutes and is so healthy!

wraps

Picture from the Food Blog Site The Garlic Diaries

Tuesday:  Grilled Chicken and Roasted Beet and Kale Salad with Maple Candied Walnuts

Roasted-Beet-and-Kale-Salad-with-Maple-Candied-Walnuts-600

Picture from the Food Blog Site The Endless Meal

In the summer time, I love a great salad!  I also love the loft that our curly kale has!   It is so easy to whip this salad together!  First prepare your beets and roast them.  While they are roasting, put your chicken out on your grill.  While all of that is cooking, you will whip together the kale salad and the the dressing.  I have to say, I never ever buy dressing any more!  It is so much easier, and cheaper to make it.  It also tastes so much better!  This recipe has my favorite dressing!

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • minced garlic clove
  • salt and pepper

It is so good!  The recipe calls for goat cheese.  If you come to market, be sure to stop by Goats R Us to get the fresh goat cheese.  Just like with your vegetables, fresh cheese is always so good!  You will use this same dressing on Thursday!

Wednesday:  Roasted Squash and Potatoes with Breaded Pork Chops
I just love breaded pork chops! You can never go wrong with them served beside melt in your mouth squash and roasted potatoes!  While everything is roasting, I cook the chops and dinner is done in 30 minutes.  We get our pork products from Black Boar Farm at market.  I can’t tell you how awesome fresh meat tastes and knowing where your food comes from and how the animals are kept is so important.

Thursday:  Field Green Salad, Raw Shaved Turnips served with Grilled Chicken.
This is an easy salad to make!  If I have any leftover goat cheese or nuts, I use it.  I also use the same dressing I made for the kale salad.  When I make this salad, I look in the fridge for any other leftover and throw them in raw.  Fennel is one of my favorites to put in this salad.

 

Friday:  Burgers on the Grill with French Fries and Grilled Squash
This is another easy meal.  I made this meal last week. The secret to a crisp french fry is to soak them in water for 30 mintues.  While they are soaking, put your burgers together and preheat the oven to 425.

Here is the recipe for the burgers:  In a big bowl, I drop in about 3 pounds of hamburger meat (I make extras for leftovers the next night).  I take two pieces of sandwich bread and remove the crust and cut it in to 1/4 inch pieces and toss it in the bowl along with a splash of low fat milk, salt and pepper to taste, minced garlic, 1 1/2 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup, and I chop up one of the onions in your bag and add it.  I form them in to patties.  Put them on the grill while the fries are cooking.

After 30 minutes, take the fries out of the water and dry them off.  Toss them on a bowl of olive oil, salt, pepper, chili powder, garlic to taste.  Place them on a cookie sheet lined with aluminum foil and cooking spray.  Cook for 30 minutes and start the cheese burgers.

The last 15 minutes, cut your squash long ways and brush them with olive oil, and sprinkle salt and pepper on them and grill them along side the burgers,  Put cheese on the burger and serve with a tokyo bekana leaf and a tomato.  Yummm!

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
  • Kale Microgreens
  • Squash
  • Fennel
  • Onions
  • Potatoes
  • Beets
  • Carrots

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

 

June 17th Market & CSA Pick-up #5

I can’t believe this is our 5th CSA pick-up!  I hope you have all enjoyed your food!  I have certainly enjoyed planning my family menu around what will be in your bag!  Providing my family with clean, healthy, unprocessed food is so important to mine and Matt’s health values.  It is so important to us that once we had our child, Matt decided to devote himself to growing full time to ensure our son gets the highest quality ingredients.

tractor

Matt works from dawn to dusk during the growing season.  Most nights, I make him a plate that he heats up and eats when it is dark.  I work full-time as a principal at a local elementary school.  Our son is in to soccer and piano so I am the one that runs him to all he enjoys.  On Saturdays, I am up at 4:00 in the morning helping Matt at market.  It is about a 10 hour day by the time we are done.  We are a busy family, but as busy as we are, I still cook clean, healthy dinners at home every night because it is what my family values.  I know many of you are working the hours that I work and I am hoping that this blog will help you make some home cooked dinners for your families that are easy to manage.

Our garlic is now at the curing stage.  We will cure it in our barn for a few weeks and then bring them back out to market and give to our CSA customers.

Stephen

Meet Stephen, he is our farm intern who is learning from Matt.  He is farming on his own and is helping Matt on the farm, learning from him.  In the above picture, he is helping pull our garlic to take to the barn to cure.  He is a great help and Matt is enjoying working with someone who is eager to learn sustainable farming practices.

CSA members will find these things in their bags this week:  Kennebec Potatoes, Kale, Field Greens, Squash, Fennel, Onions, Bok Choy.

Here is my menu for the week.  It will help you eat EVERYTHING in your bag!

Monday:  Cheese Burgers on the Grill and French Fries.  Start the fries first.  Preheat the oven to 425.  Here is my secret, cut them up in to sticks by chopping off the top and bottom and slice in to fries.  Here is the secret, let them soak in water for 30 minutes, this step removes excess starch from the potatoes and allows them to crisp up in the oven.  After 30 minutes, pull them out of the water and dry them off.  Toss them on a bowl of olive oil, salt, pepper, chili powder, garlic to taste.  Place them on a cookie sheet lined with aluminum foil and cooking spray.  Cook for 30 minutes and start the cheese burgers.

I do my cheese burgers a little different.  In a big bowl, I drop in about 3 pounds of hamburger meat (I make extras for leftovers the next night).  I take two pieces of sandwich bread and remove the crust and cut it in to 1/4 inch pieces and toss it in the bowl along with a splash of low fat milk, salt and pepper to taste, minced garlic, 1 1/2 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup, and I chop up one of the onions in your bag and add it.  I form them in to patties.  Put them on the grill while the fries are cooking.

Pull it all together by putting the burgers on a bun, use your field greens and cut another onion up to put on top of your burgers.  It is total YUM and one of our son’s favorites. The boy loves a great burger.  Take the leftover burgers (without the bun) and store them in your fridge for tomorrow night.

Tuesday:  Leftover Burgers and Kale Chips.  Sometimes, you need to make life easy! The burgers are done, so you just need to heat them up for tonight!  Instead of fries, kale chips are a must!  Here is a quick YouTube recipe.  The trick is to make sure they are dry. Our kale is nice and clean, so you don’t have to clean it when you get home.

If you want a recipe for this click here.  Kale chips are a real treat and they taste like chips!  They will go great with your burgers!

Wednesday:  Spring Salad with Fennel and Orange with Grilled Chicken.  This salad recipe is one of my very favorites!  This dinner will take 30 minutes from start to finish. Make your salad while the grill is preheating.   Serve the salad aside grilled chicken and you are done!

Thursday:  Garlicky Shrimp Stir-Fry with Shitakes and Bok Choy.  My favorite food blogger is Gina from Skinnytaste.  I have all of her cookbooks and everything I make from her blog is outstanding.

 

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Picture courtesy of Skinnytaste

This recipe is a healthy 30 minute wonder that your family will love!  I serve it on top of brown rice.  Here is my secret to great rice.  Heat a can of chicken broth to a boil and add a cup of uncooked brown rice.  Let simmer for about 40 minutes while you are prepping your stir fry and it is amazing!  If your pick-up is at market, I highly suggest you get your mushrooms from Steve Haas of HaaShrooms.  He is at market and forages the freshest mushrooms each week to bring to the South of the James Farmer’s Market.  He is just a few booths down from us.

Friday:  Pork Chops with Mushrooms and Shallats and Squash.  As you know, Matt and I are very in to food that is grown sustainably and in humane ways.  Dennis from Black Boar Farm does just this.  We get our pork from him at market each week.  My favorite pork chop recipe is from SkinnyTaste.

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Picture courtesy of SkinnyTast

I love pork chops served alongside squash.  In a pan, I heat up about a tablespoon of olive oil and take 2 medium squash and slice them in circles about 1/4 inch thick.  I sauté it until soft (10 to 15 minutes).  I then put it on plates and dress them with fresh chopped parsley, mint, and thyme.  I add salt and pepper to taste.  This easy recipe is healthy and tastes like a million bucks!

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!

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

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

June 10th Market & CSA Pick-up #4

Yesterday our son and I took our nightly walk before bed time and checked things out around the field.  As he walked by the kale he grabbed a kale leaf and I shot a picture.  I felt a little deja vu.  This morning, I woke up and checked my Time Hop app and found a picture of our son doing the same thing at 4 years old!

It then hit me like a ton of bricks, he was raised this way!  Ever since he could walk, he would go through our field and Matt would kindly show him how to select food at it’s peek perfection.  He used to have so much fun as a small child going to the field and eating whatever he wanted.  At 8 years old he still does.  I can’t tell you the pride that I have in knowing that our child has been raised watching food grow, understanding the importance of taking care of our soil and earth, and enjoying the fruits of Matt’s hard work.  Our son understands high quality food, and most importantly, he EATS HIS VEGETABLES (preferably raw because that is how it was introduced to him)!

This week, our CSA members got real creative!  This first dish was something that I thought with a little effort on Sunday morning, I could make breakfast so easy for a week!  Tatsoi, red bell pepper, & feta egg cups.

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You can make them ahead, keep them in the fridge and pop them in the microwave or toaster oven for a healthy breakfast!  Here is a simple recipe I found.   For those of you doing the 21 Day Fix, this is a must!

Another member made the very creative fennel and couscous salad!fennelcouscous

He took shaved fennel, sliced some oranges, and radishes and served it over couscous.  He garnished it with feta cheese and the fronds from the fennel.  I haven’t tried it, but it is on my list!  When you have great food, simplicity is always best!

If you are a CSA member, I know you want to know what will be in your bag.  You will have:  red skin potatoes, kohlrabi, turnips, bok choy, field greens, chard, fennel, kale, and squash.

I am most excited about the red skin potatoes!  The potatoes was the first thing we put in the ground in the newly cleared property.  When they popped up they were beautiful!
potatosThey are finally ready to harvest.  Fresh dug potatoes are the very best!  I serve them boiled, roasted, smashed, anyway I make them they are GREAT!

I can’t wait to eat them, so they are the first thing on my weekly menu, so here it goes!

Monday:  Broiled Black Pepper Steak with Smashed Potatoes and Sautéed Squash.  Here is what you do:  First, make the potatoes, boil them in salted water until you can put a for, through them.  Drizzle a cookie sheet with olive oil and place the boiled potatoes on the sheet.  Using a potato masher, slightly mash each potato.  Brush each potato with olive oil and sprinkle with salt, pepper, and chopped rosemary.  Bake at 450 for 10 minutes.  While the potatoes are baking, heat up some olive oil in a pan and chop the squash with some garlic and sauté them.  Push them over to the side of the cookie sheet, and add the top sirloin steak to the pan.  Brush olive oil on the steak and season both sides with salt and pepper.  Switch to broil and broil and broil each side of the steak for 5 minutes along with the potatoes.  This is an easy dinner that everyone will love.

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Tuesday:  Tonight I will make my famous Bok Choy Salad.  We aren’t going to cook this bok choi, so if it is wimpy, cut off the bottom and put them in a glass of water for about 30-45 minutes.  They will freshen up nicely and get crisp.  While Matt is grilling the chicken, I will chop up the bok choy, stems and all.  I will then take good ole ramen noodles break them up and toast them.  I will add them to the bok choy and toss them around.  I will open a few fresh mandarin oranges and chop them up (I often will use cuties) and toss them around.  Lastly, make the dressing, it’s easy!  In a mason jar add 1/4 cup soy sauce, 1 tbsp red wine vinegar, 1/3 cup rice vinegar, 2 tbsp fresh ginger, minced or grated, 3 cloves garlic, minced, 2 tbsp honey, 1/4 tsp pepper, 1 tbsp sesame oil , and
3/4 cup olive oil and give it a shake.  As the chicken breasts are resting toss the salads with the dressing and plate them.  Slice up the chicken breasts and place them on the salad.  I swear it is my favorite salad!  I got this recipe from one of our South of the James customers and it is my summer time favorite!  I can’t eat enough of it!

Wednesday:  Kale Salad with Roasted Turnips and Grilled Chicken.  Yes, we eat a lot of chicken, but it is different in each recipe.  Make this salad a day ahead so the dressing marinates in the kale.  The day you are going to make this, put the kale in water to crisp it up.  When you get home, simply rip the kale in to bite sized pieces removing the stem. Toss in grated parmesan cheese and slivered almonds.  Make the dressing by adding 2 tablespoons fresh squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon garlic, grated, 1 teaspoon Dijon mustard, ½ teaspoon salt, ⅛ teaspoon pepper to a mason jar and shaking it up.  Toss half of the dressing in the kale salad and let sit over night.  When you go to serve it, you may want the rest of the dressing.  It is so good!  For the turnips, I toss them in olive oil, add salt and pepper to taste and roast them at 400 for about 25 minutes.    This dinner is delicious!

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Picture courtesy of the Garlic Diaries

Thursday:  I am going to make a Shrimp, Shaved Fennel, and Field Green Salad.  It is easy.  I shell the shrimp and cook them in olive oil with a little salt and pepper once they are pink, I put them aside.  I assemble the field greens (I always give them  a nice chop so they fit on the fork nicely) and I use a mandolin slice to slice the fennel.  I make a quick and easy apricot dressing in a mason jar.   I use 1/4 cup apricot preserves, 2 tablespoons fresh lime juice, 1 tablespoon reduced sodium soy sauce, 1/4 teaspoon of sea salt and give it a shake.  It makes for an easy delicious salad for the end of the week1

Friday:   Salmon with Roasted Kohlrabi and Sautéed Chard.  This is so easy.  Preheat the oven to 400 degrees.  Slice the kohlrabi in to bite sized pieces and toss in olive oil. Add salt and pepper to taste.  Line a sheet pan with aluminum foil and coat it with cooking spray.  Slice the salmon in 3 inch wide pieces.  Combine a 1/4 cup of honey, 2 tablespoons of brown sugar, and a tablespoon of dijon mustard and brush on to the salmon.  Bake for about 25 minutes until you can put a fork through the kohlrabi and the salmon is cooked. While the salmon is cooking, heat some olive oil in a pan and chop up the chard. Saute the stems first and then add the leaves.  Remove from heat when the leaves wilt.

I want to thank our CSA members and South of the James customers for inspiring me!  I hope this helps you eat clean and healthy all week with what is in your bag!

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!

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

June 3rd Market & CSA Pick-up #3

Last market was the last week sweet Cory will be working with us.  She is taking some time off to have her sweet baby boy due in July.  She is going to be a great momma and I just know she will continue visiting market because her love is fresh food and great recipes!  She gives me so many ideas and always takes plate pictures of her beautiful dishes.  Good luck, Cory and enjoy this time, rest, and take care of yourself.

CoreyOur CSA members made some awesome recipes last week!  Here is a sample of their yummy food!  I get great ideas from them and watching what they do truly inspires me and makes Matt feel awesome.  To know that our food not only nourishes their family’s bodies  but also brings families together is what we are all about!

This dish is meat served on top of roasted radishes and tatsoi.  It looks beyond fabulous and has inspired me to make something similar (you will see my version below).

Another tip!  Matt is the king of leafy greens!  His kale is the best I have ever had.  I literally eat kale every day in the growing season!  I also love his tatsoi!  Tatsoi is a leafy green that tastes just like spinach without the bitter after taste you often find in spinach. If you leave them sitting in your refrigerator, they often get wimpy.  About 3 years ago, I figured out the answer, cut off about a half inch of the stems and place these greens in beautiful jars filled with water and leave them on your counter.  They almost look like fresh flowers.  I gave out this tip on Facebook and one of my very creative CSA members jazzed hers up and placed her kale in a mason jar wrapped with a beautiful ribbon!

KaleinaJarSo, if you are wondering what our CSA members will be getting in their bags here it is:  Squash, kale, micro greens, fennel, chard, arugula, green garlic, and kohlrabi!!!  I am sure at the end of the week, Matt will give you all another surprise as things ripen up.

Here is my weekly meal plan:

Monday:  I am going to copy Cory (our market helper) and make her arugula pesto dish and serve it with ribbon noodles with shrimp as a protein.  It will be so easy, while the pasta is cooking I can whiz up the arugula pesto!  I bet I can pull this dish together in 20 minutes and it will be oh so healthy!  Pestos are so easy and truly give a flavorful punch.  To make arugula pesto, you just need about 2 handfuls of arugula, 1/2 a cup of walnuts, 1/2 a cup of fresh parmesan cheese, 1/2 a cup of good olive oil, 6 garlic cloves, and a pinch of salt to taste.  Whiz it all up in a food processor or blender and there it is.  When you cook your pasta, save out a cup of pasta water, drain your pasta, put it back in the pot, pour a cup of pasta water in and mix in the arugula pesto!  BAM…..Fast, Easy and sooooooo good!

arugulapesto

Tuesday:  Mini meatloaves with roasted fennel and chard (I stole this idea from one of our CSA members!  I truly appreciate folks who share recipes with me!). So here is my secret, my family loves these mini meatloaves and they are so easy so I make 2 nights worth.  I take an onion and some green garlic and sauté them in olive oil until they are soft.  I then mix the sautéed onion and green garlic, one package of lean ground turkey, an egg, 2/3 of a cup of bread crumbs, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of oregano, salt and pepper to taste, 2 tablespoons of fresh parsley, and about 2 tablespoons of parmesan cheese grated.  Now for the surprise……I cut some white cheddar cheese in to about 24 cubes.  When I make the meatloaves in to balls, I put in two to three cubes of the white cheddar cheese for a special surprise!  I then pour ketchup on top (not fancy, but I have an 8 year old) and I cook these little loaves for about 30 minutes at 350.

While they are cooking, I am chopping up up the fennel and and half the chard.  I toss the fennel and chard stalks in olive oil and add some salt and pepper.  I pump up the oven to 450 and on a sheet pan, I place the fennel and chard stalks.  I roast them for 10 minutes.  While they are roasting I am chopping up the chard leaves in to bite sized pieces and I toss them in olive oil, salt, and pepper.  I pull out the roasted fennel and chard stalks and add the chard leaves to the top and roast them for an additional 10 minutes.

I serve the meatloaves with the micro greens on top and the whole meal is delicious and filling!

Wednesday:  My family loves the baby meatloaves so much, I make a double batch and serve the second half the next day!  It makes dinner EASY!  This time, I will cut the baby squash in medallions and sauté them in olive oil.  First I will heat up the olive oil in a pan along with some green garlic.  I will then add the squash and let it cook long enough that is cooked but not mushy.  I pull that off and then throw in the remaining chard stalks until they are soft and then I will wilt the chard in the pan.  A little work on Tuesday will make Wednesday so easy!  As a working mom, I look for ways to feed my family healthy meals in a reasonable amount of time.

Thursday:  It is time to have fun with that kolrabi!  Yes, I broke down and bought a spiralizer and I love it!  I am looking forward to getting a lot of use out of it this summer.  I found this great recipe for kohlrabi and arugula salad!  Use the rest of your arugula and one of the kohlrabis to make this.  This recipe is delicious!  I serve it along side a grilled chicken breast to make sure we get enough protein.  With the hard work Matt does in the field and a growing boy, they really need it!  (Yes, I stole the plate picture from the recipe website.)

Friday: Our Fridays are usually market prep days so I have to work fast.  I will take a flank steak and serve it along side a roasted kohlrabi.   Preheat the oven to 400.  In a ziplock bag, I will whisk together 1/2 cup of soy sauce, 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 1/2 tablespoons of honey, a teaspoon of dried ginger, and a teaspoon of garlic powder.  I will place the meat the meat in the refrigerator and let it marinate for 30 minutes (you can even do this the night prior or in the morning before you go to work).  I will  then cut the remaining kohlrabi in to bite sized chunks.  I will toss it in olive oil and salt and pepper.  Line your sheet pan with aluminum foil and will spray some non-stick spray on it.  Put the kohlrabi in the oven for about 15 minutes.  After 15 minutes, move the kohlrabi to the sides of the pan and place the steak on the sheet pan.  Set oven to broil and broil for about 6 minutes on one side and 6 minutes on the other side.  Watch it carefully to make sure it cooks to your preference.  Let the steak rest for about 5 minutes and serve it with the kohlrabi and some greens.  I loved the arugula pesto so much, I whipped up a a batch and put it on my steak.  Out of this world!

So what is coming to market?  We look forward to seeing you.  Rainy markets are always the best, no lines and great food choices!

  • Green Garlic
  • Garlic Scapes
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Strawberries
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Arugula Microgreens
  • Kale Microgreens
  • Squash
  • Fennel

May 27th Memorial Day Market & CSA Pick-up #2!

May 20th was the very first CSA pick-up and the very first time we have ever done a CSA. We would like to thank our members for supporting us!  We were sure to pack them extra special bags.

Each member’s bag was filled to the rim with Black Creek Farm’s very best! A couple of our CSA members were so excited, they couldn’t wait to post the pictures of their food!

These pictures were taken by two different CSA members!  One member pulled out her food and displayed it gorgeously!  She is a friend of mine, and I am telling you, that is her talent!  Another member used to be a chef in a restaurant and whipped up this awesome salad for his wife and kids!  We love our members and love the pictures they take of our food in their kitchens!  Matt and I both work so hard to provide high quality food, to see folks love our food so much they post pictures makes us very happy!

Memorial Day Market it one of our favorites!  It is the kick-off to summer cook-outs and celebrations!  We will be sending our very best to market to help you with your celebrations.  We are looking forward to seeing you there!

Our CSA folks will receive a bag full of our best goodies!  In your bag, you will find our field green mix which the same field greens served at Rappahanock Restaurant and Juleps in Richmond!  You will also find our Japanese turnips, spicy microgreens, radishes, tatsoi, kale, and green garlic.  I am sure as Matt is packing your bags, he will add another surprise for you!  Since I want to get this blog out to you early and harvest is less than a week away, we are not sure what is going to be at its best to harvest until that magical day!

Here are some recipes to help you out with what is in your CSA bag or what our non-CSA customers would like to purchase from us at market.

First of all, let’s talk about BREAKFAST!  Matt is the master of kale, and I seriously eat it every day in my smoothies.  I drink one on the way to work each morning as my breakfast!  Yes, I even eat greens in the morning!

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It is so easy!  I use a Ninja Blender that has a single serve attachment to it.  I put in about 2 leaves of kale ripped up (I don’t use the stem), about 3/4 of a cup of frozen blueberries, a banana, a tablespoon of peanut butter (the protein will keep you energized), a spoonful of chia seeds, a cup of unsweetened almond milk, and a half a cup of ice.  It s so good!  I know many of you may use some protein powders like Beachbody.  I have tried the Beachbody Vanilla and it works nicely in these smoothies.  Of course, you can eat it just the way it is still awesome.

KaleField

Matt’s kale field is absolutely beautiful!  Kale is considered a power food so I find ways to incorporate it in my diet daily!

So that’s breakfast!  I also like to make a power LUNCH (This is also a quick and easy dinner, I like to serve it with naan bread triangles (Indian flat bread you can get in the bakery section of any grocery store).  Since I am a principal by day with lots of evening events, I usually use my Sunday’s to prep my lunches.  So I am making a Quinoa, Garbanzo Bean, and Spicy Microgreen salad for my lunches.  It is so easy, first I boil a can of chicken broth and add a cup of quinoa to it.  I let it sit for about 20 minutes and then when the liquid is absorbed, I put it in a bowl to let it cool to room temperature. Once it is cooled, I mix in a can of drained chickpeas, a tub of spicy microgreens, I then take some crumbled up feta (the best feta ever is at market and is made by Goats R Us Cheese), they are literally right across from us at market), cheery tomatoes halved and mix them up.  I then make a dressing of 1/4 cup of good olive oil, 3 tablespoons of apple cider vinegar and salt and pepper.  I mix it all up and put them in my lunch containers.  It is so easy!   You can actually add any veggis you would like to this mix.  I also added some strawberries and a nonfat plain greek yogurt that I added some honey to.

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So, CSA folks, we have used your kale and microgreens.  You also have my very favorite tatsoi in your bag!  Last week, I told you to cook it, this week I am telling you to chop it up and serve it like a salad stems and all!  Grill some chicken breasts and slice them nicely and place them on the tatsoi, take some crumbled goat cheese (Goats R Us Cheese has the best!) and slice up some of those awesome radishes and place them on top.  I prefer homemade dressings.  With this dish, you want simplicity so take 3 tablespoons of golden balsamic vinegar, 3 tablespoons of good olive oil, a tablespoon of chopped green garlic, a teaspoon of honey,  a teaspoon of water, a dash of kosher salt and pepper to taste and put it all in a mason jar and give it a shake!  Serve it with your salad.  You will love it!

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Unfortunately, last week the Japanese Turnips weren’t quite ready to bring to market or to put in the CSA bags.  They are coming this week!  I love them roasted!  Just quarter them and toss them in olive oil and salt and pepper and roast them at about 400 for about 30 minutes.  This time of year, the tops are wonderful so don’t waste them!  Heat up some olive oil and some chopped up green garlic and then chop up the turnip leaves and sauté  them until they wilt.  They will wilt quickly.  Serve them with some fresh baked flounder and you have a wonderfully healthy dinner!

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So, what’s coming to Memorial Day Market?

  • Green Garlic
  • Garlic Scapes
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Strawberries
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Arugula Microgreens

May 20th Market and First CSA Pickup!!

I had a great Mother’s Day this past Sunday.  It started with a beautiful morning walk and ended with a nice lunch from our farm at our farm.  The kids went and picked strawberries and I made strawberry short cakes for dessert.  Our fresh strawberries are so very sweet and juicy!  Nothing like what you get in the store.  As usual, we only use certified organic fertilizers on our food to ensure it’s health.

Here is a picture of my mom, sister, and the kids!  They had a great time picking the strawberries and I felt so blessed that I was able to provide the very best to the women who are so important to me.

I promised our CSA members a meal plan so they can eat like the farmer’s family, so here goes!  I will do my best to provide you with my favorite recipes.  After 9 years of eating this way, I have a few up my sleeve.  You will get all the vegis you need for these yummy recipes!  I hope you enjoy your first bag!

Monday:  Grilled chicken on top of our field green salad.  I am topping the salad with crumbled feta cheese and strawberries.  I have this homemade dressing that I make.  I mix it in a mason jar and serve it up.  Here is the salad recipe:

  • 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

Pour it all in a mason jar and give it a shake.

This week, I prepped my lunches with this recipe.  All I have to do is pull out a salad and take it to work.  This is an easy option!

Salads

Tuesday:  Pan seared lemon pepper salmon with roasted Japanese Turnips and sautéed Tatsoi.

Prep the Japanese Turnips by cutting them in quarters and tossing them in olive oil, salt and pepper.  Roast them in the oven at 400 degrees for about 20-30 minutes.  Let this cook while you are cooking the searing salmon and roasting the turnips.

Tatsoi is one of my favorite greens.  It tastes like spinach but has stems like bok choi.  Yep, you can eat the stems!  I love it raw or cooked.  To sauté the tatsoi, just put a little olive oil the bottom of your pan and saute some of the spring garlic in your bag.  Add the stems of the tatsoi first give it a few and then add the leaves.  Squeeze a lemon on top.

Wednesday:  PF Chang Copy Cat Lettuce Wraps!  In your bag you will be getting a green called Tokyo Bekana.  It is a great leafy green that tastes very much like a loose leaf romaine lettuce.  It is tasty and crisp and delicious!

Tokyo Bakana

Damn Delicious is one of my favorite recipe bloggers.  Everything I make from her turns out great!  Here is her recipe for her Copy Cat PF Chang’s Chicken Lettuce Wraps.  It is a family favorite.

Thursday:  Marinated Kale Salad with top sirloin steak grilled with roasted radishes.

Friday:  Swiss Chard with Chickpeas and Couscous.  This is a super healthy recipe and is so delicious.  It is so healthy!  Did you know that Swiss Chard is a super food?  One cup of cooked swiss chard provides approximately 716% of vitamin K needs, 214% of vitamin A, 53% of vitamin C, 38% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 17% of vitamin E.  You can’t go wrong with this beautiful green!

So, what’s coming to market next week?

  • Green Onions
  • Green Garlic
  • Garlic Scapes
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Japanese Turnips
  • Chard
  • Strawberries
  • Baby Arugula
  • Field Greens
  • Kale Salad
  • Spicy Microgreens
  • Arugula Microgreens