Memorial Day Market, May 28th, 2016

What does Matt grow best?  Salads!!!  They are so good that James Beard award winning Chef Dylan Fultineer, executive chef for Rappahannock Oyster Company buys our salads to serve at his restaurant every week.  Chef Fultineer is truly a “farm to table” chef.  The food he serves is outstanding and his restaurant has been named as one of the best in Esquire Magazine.  I am very proud to see Black Creek Farm listed on their menu.  We bring our fresh greens straight to Rappahannock’s kitchen each Saturday right after market!  You can pick up a bag of our salads straight from The South of the James Farmer’s Market each Saturday.  We have these yummy salads every week from now through November!

Watch our salads grow:

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Whenever I eat Matt’s salads, I am sure to honor it with fresh homemade salad dressing.  My favorite recipe is simple.  I pull out a mason jar and mix a 1/2 a cup of olive oil, 1/4 cup of apple cider vinegar, 2 tablespoons of Black Creek Honey, 2 teaspoons of dijon mustard, salt and pepper to taste and shake.  It is truly simple and delicious.  I toss the salad with fresh strawberries, goat cheese, and walnuts.  If I want to make it a meal, I toss a fresh grilled chicken breast on top.  Truly one of my favorite summer dinners!

This week, we have a wonderful late spring treat coming to market, GARLIC SCAPES!  Garlic scapes taste mild and sweet with a hint of a soft garlicky flavor.  There is just a small window that these are available and we will only have them for a few weeks.

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What do you do with them, you ask?  I always get great ideas from our customers.  We have one customer that buys a bunch and makes garlic scape pesto. She freezes the pesto and enjoys the taste throughout the summer and fall.  Based on her suggestion, I made a garlic pesto pasta and it was delicious!  Another customer made pickled garlic scapes.  Another great way to preserve the flavor of late spring!  I love to grill them and serve them in stir fries.  Matt and I are busy folks, I am a principal of an elementary school, he farms alone (I help him on weekends), and together we raise a beautiful son.  The results are a lot of hours working, so simple is what we need!

So, after all of this…..what is coming to market???  We will be bringing:  garlic scapes and fresh garlic, baby squash varieties, our signature salad, baby leaf arugula, young and tender romaine and butter crunch lettuces, turnips, swiss chard, radishes, honey, eggs, leeks, and spring onions.  We are all blessed with this mild weather that brings forth abundance of fresh, tender greens.

See you at market!

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