Nov 192014
 

 

We are extremely grateful that BusFarm Inc. is  included in the 2014 Good Food Org guide, a collaboration between the James Beard Foundation and Food Tank. This is a directory of non-profits who are focused on creating a better food system and support sustainability, food justice, improved nutrition and access.

Download the 2014 Good Food Org guide here.

Here’s the James Beard article. 10/27/14

Here’s the Foodtank article. 10/27/14

Here is an article on our inclusion in RVA Magazine. 10/27/14

WVIR TV segment – 10/27/14

Thank you everybody for your support. Without you, we can’t do this work.

Nov 192014
 

IMG_0176The Farm to Family Market will be open next week for Thanksgiving shopping as follows:

Monday 11/24 – 10-6:30 pm

Tuesday 11/25 - 10-6:30 pm

Wednesday 11/26 - 10-6:30 pm

Thursday 11/27 – Happy Thanksgiving!  Closed/ We are grateful for your support!

Friday 11/28 – Closed – spend time with family and friends!! Go for a hike!

Saturday 11/29 – Open 9-5 pm

Sunday 11/30 – Open 11-5 pm

Monday 11/31 – Closed – Winter hours resume.

1425433_10152000454195935_1684641360_oWinter Farm Store Hours

Friday – Open!! 10-6:30 pm

Saturday – Open!! 9-5:30 pm

Sunday – Open!! 11-5 pm

Mon – Thursday – Closed

 

Sep 272014
 

 

Patriot's Plaza Farmer's Market

Patriot’s Plaza Farmer’s Market

We are excited to announce the addition of our new Wednesday Farmer’s Market in Washington DC at Patriot’s Plaza at 315 E Street, SW from 11-6 (pending daylight) adjacent to NASA and the USDA. We will be selling locally grown fruits and veg and will also have available gras-fed meats, dairy, pastured eggs, baked goods (including gluten-free), snacks like cookies and salsa, honey, jams, and more.

Fall/Winter hours at the Market effective immediately:

Open!

  • Friday – 10 am-6:30 pm
  • Saturday – 9am-5:00 pm
  • Sunday – 11am-5 pm
  • M-Thurs – closed
  • Also by appointment. Please call Mark 804-397-7337

 

Jul 102014
 

This week Caitlin the vegetarian will be sharing some of her favorite recipes, most of which go to prove that vegetarians are not necessarily healthier than carnivores.

First there is a Quinoa, Cheddar and Zucchini Bake that is designed to give you all of the health benefits of quinoa while hiding the texture from picky kids. This casserole is fantastic for get-togethers.

Ingredients:

  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded zucchini
  • 1 cup shredded cheddar (smoked is my favorite!)
  • 1/3 cup chopped herbs (basil, thyme, chives, oregano, whatever is on hand)
  • 1/4 cup minced onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper (or more, to taste)
  • 2-3 tablespoons grated asiago or parmesan cheese

Next, okra is finally in season! They look small, tender, and delicious. There are any number of great recipes out there for okra, including pickled okra.  But my absolute favorite way to eat this veggie is Fried! It isn’t healthy, but okra always makes me wish my mom lived closer so she could make me this great southern dish just the way she used to do.

Ingredients:

  • 1 lb small okra pods, cut into rounds
  • 1/2 cup (more or less) cooking oil
  • 3/4 cup of all purpose cornmeal
  • 1/4 cup of all purpose flour
  • kosher salt, freshly ground black pepper and cajun seasoning (optional) to taste

Don’t skimp on the salt!

Next, feeling nostalgic for my time in Mexico, I strongly encourage everyone to try Stuffed Peppers!

Ingredients:

  • 1 tablespoon salt
  • 4 large bell peppers – tops, seeds and membranes removed
  • 1 tablespoon olive oil
  • 2 cups cooked rice
  • 1 (15 oz) can of black beans drained and rinsed
  • diced tomato (from a 14 oz can or fresh)
  • 1 teaspoon garlic salt (or fresh garlic!)
  • 1/2 teaspoon ground cumin (mandatory!)
  • 1/2 teaspoon salt
  • 1 (8 oz) package of shredded Mexican cheese blend OR Oaxaca cheese, if you can find it.

Finally, my all time favorite desert: cobbler! This can be made with almost any berry, but today let’s try Peach and Blackberry Cobbler.

Ingredients:

  • 1/4 cup soft butter
  • 1/2 cup sugar
  • 1 cup sifted flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 cups fresh peaches, peeled and sliced (peeling not be necessary in my opinion)
  • 1 cup fresh blackberries
  • 1/2 orange (for the juice, optional)
  • cinnamon sugar

Want something fresh and healthy to cut through all this grease, sugar, and cheese? My favorite lunch lately is a “Greenless Salad.” Cut up a garden-fresh cucumber, a tomato, finely dice some onion, add some shaved carrot, cut up a little serrano for a kick, and then drizzle olive oil and apple cider vinegar or red wine vinegar over the whole thing. Add salt, pepper, an herb of your choice, and perhaps some feta. Mix and enjoy!

Don’t forget to let us know what new recipes you’re trying!

The Farm to Family family

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