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

May 202014
 

Our F2F family has grown to include our new interns: Regina, Jennifer, and Raven. They are college students who will be interning with us throughout the summer. Be sure to read their bios and stop by to get to know them for yourselves!

We owe a special thanks to the volunteers from the Leadership and Management Program (LAMP) of the Virginia Department of Alcoholic Beverage Control. Last Thursday they came and transformed our weed patch into a working garden!  They planted tomatoes, peppers, cauliflower, broccoli, squash, cucumbers, melons, etc. Sheila Johnson from Thinking of You Creations baked chocolate cookies just for them.  We were so excited to work with them and are forever grateful to them for all of their help.

 

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Hard at work!

In order to maintain all of the crops out back, we will be developing regular volunteer days on Tuesdays and Saturdays from 9am to 11am. We are also excited to be developing regular volunteer days on Tuesdays and Saturdays from 9am-11am. We are looking for volunteers who can help us with weeding, watering, harvesting, and other tasks around the farm. Please email suggestionbox.busfarm@gmail.com if you’re interested in volunteering, know someone who might be, or have any questions regarding volunteering in the farm.

Garden plots are available to rent for the season so you can have your own veggie garden. $50 includes water.  This is great for those who are apartment dwellers, or have gardening restrictions. This is a wonderful project to share with friends, family, or provide a service project for church or other group.

As a new non-profit, we are looking forward to having more volunteers here at Farm to Family and to work alongside some fresh faces and fresh energy!

This past Friday, we had our first grant-funded school field trip to Johnson Elementary in Henrico County. Along with Daisy the Rabbit and some teenager chickens, we met with Johnson Elementary students and walked them through the FarmBus. We taught them about fresh produce, healthy eating, and composting! Thanks to Agriberry’s generous donations, we were able to send each child home with a pint of fresh strawberries.

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Regina and Daisy passing their wisdom on to the kids of Johnson Elementary!

This week we are launching new weekly specials. We are marking down the majority of our produce on Mondays & Tuesdays. Mark your calendars: shopping at Farm to Family on Mondays & Tuesdays is a great way to shop local & save some cash!

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