This is a really delicious share for you this week! We have a few turkeys and bison roasts left, and you can order them and pay your $20 deposit via our online ordering. They are open to non-members as stand-alone items.
- Beets – these have a red bulb, and greens. Use your greens early – cut them off and sauté – put the steps in first as they take longer than the leaves. sauteed beet greens with olive oil and garlic. roasted beets with dill, beet salad with dill and lemon
- carrots – carrot, apple and spinach salad (kid friendly version too)
- turnips – – roasted turnips with ginger
- cherry tomatoes – cherry tomato brown bettys
- roma tomatoes = slow roasted with sea salt and coriander
- french radishes – I love to slice these into salad, but they are lovely in a sandwich, or sauteed in butter for breakfast. Here are some suggestions, I love the one with the ricotta, which you can make in minutes using the milk.
- colored cauliflower – roasted – easy but tasty
- cilantro – cilantro pesto
- celery- celery risotto with asian pear and shisho
- napa cabbage – green chile, chicken posole soup
- baby romaine – apple lettuce salad
- leeks – leek bread pudding
- arugula – arugula pear and goat cheese salad with pomegranate vinaigrette
- Brussel sprouts – yay! flash fried with lime and salt.
- apples – brown butter and cheddar apple pie
- white sweet potatoes – chile roasted chicken, sweet potatoes and cilantro rice
Oysters + Clams –how to shuck an oyster with Chef Pete at Merroir. How to prepare them raw use your leeks, or green onions! Grill them. Here’s a few other methods of cooking like roasting, and steaming. Here’s how to steam clams. Here’s the Ultlimate Pasta with Clams Make oyster shooters. You can use sake, tequila, vodka etc. Look them up. You’ll be in heaven.
Alternate – ground sausage, cornish game hen, ground beef
Eberly Cheddar assortment – swiss chard quiche with a rice crust
apples – make a fruit and cheese plate!
Welcome to Week 2 of our CSA! This will be the first pickup for our 7th/G Capitol Hill, DC Home Delivery, Farm to Family biweekly, and some of you at Eastern Market. This is week 2 for our Eastern Market and Farm to Family weeklies. Remember you can check your calendar to see when your share is expected by logging into your member dashboard. If you have questions or difficulties on how to do that, let me know.
Polyface turkeys – It’s time to reserve your turkey for the holidays. Turkeys are $5.75/lb and are available in 12-14 lbs, 14-16 lbs, 16-18 lbs and 18-22 lbs. You can order your turkey and pay $20 deposit thru your dashboards. After ordering, email with TURKEY in the subject and let me know what size range you want, and if you want it Thanksgiving week or before the winter holidays, and we will do our best to match you up. Balance will be due upon delivery (we will email you with balance due amount.) I will also have other holiday meats available: pork, lamb, beef and bison roasts/lamb/leg etc. We can also get oysters/clams. Email me with your interest – HOLIDAY MEATS in subject.
- green onions
- purple radishes – purple radish salad with cool cilantro honey dressing
- spicy mix
- green peppers
- poblano peppers – grilled stuffed poblanos with bell pepper salsa – try the bacon sausage for this
- kale – garlicky grilled kale salad with grilled bread
- napa cabbage – roasted napa cabbage with garlic, napa cabbage salad/Food + Wine ,
- swiss chard – sauteed swiss chard with onions, don’t forget to eat your stems!add them to your recipe, or pickle them!
- chioga beets – These are so pretty! chioggia beets with raspberry mint vinaigrette
- spinach – caesar spinach pizza in an hour! Batsaria – Phylo-less Spanakopita
- bibb lettuce – spinach and bibb lettuce salad with apples
- sweet potatoes – sweet potato curry with spinach and chick peas
- fuji apples – napa cabbage and apple slaw, fuji apple spice cake
- raspberries – if available
- yellow/zucchini squash – skillet bacon zucchini cornbread with buttermilk
- raspberries – if available
Bread – Prairie Grain
Cheese – Mix from the same dairy as milk and butter
- Ground Bison – how to cook grass fed bison, Here’s a few recipes to try! Don’t use too many condiments, you want to be able to taste the bison.
- Bacon Sausage – so baconey! – this is great just cooked or grilled with a few great sides. Use like you would sausage, or bacon!
- Cubed stew beef – pressure cooker/Instant Pot Vietnamese Bo Kho/beef stew (Nom Nom Paleo)
Yogurt – How to make Greek style, if you prefer a thicker style. Otherwise, its wonderful just as is. You can add fruit, honey, maple syrup or jam to sweeten. Here’s a video on how easy it is. I usually line a strainer with a clean tea towel, put it in a saucepan and put the lid on it. You can strain it for a long time, and make yogurt cheese, which you can use in place of cream cheese. Use your left over whey in smoothies, or to ferment veggies with. Pets love it. It is also great to cook with yogurt – I use it to replace sour cream and ricotta cheese in my recipes.
Hi members, We are so excited to start our Fall CSA next week. Below is a preview for what’s in the share this week. Remember this is what we think you will get, it may switch around, and I will post any changes on our Facebook page.
Polyface turkeys – Its time to reserve your turkey for the holidays. Turkeys are $5.75/lb and are available in 12-14 lbs, 14-16 lbs, 16-18 lbs and 18-22 lbs. You can order your turkey and pay $20 deposit thru your dashboards. After ordering,email what size range you want, and if you want it Thanksgiving week or before the winter holidays, and we will do our best to match you up. Balance will be due upon delivery (we will email you with balance due amount.) I will also have other holiday meats available: pork, lamb, beef and bison roasts/lamb/leg etc. We can also get oysters/clams. Email me with your interest.
Let me know if you have questions or concerns.
- watermelon radish – These are so pretty! watermelon radishes are an heirloom variety of the daikon radish. Packing vitamin C, fiber and potassium, watermelon radishes infuse any boring green salad with their hot pink hue. Here are some recipes.
- swiss chard – make sure to use the stems. Make a frittata. Make lasagna. Make vegan lemony swiss chard with quinoa, fried capers and olives. Make veggie cakes with saffron and ricotta,
- bibb lettuce – great for salad, and perfect for wraps.
- English cucumbers
- red beets – balsamic barbecue beets
- green bell peppers – vegan quinoa stuffed peppers
- red russian kale – sauteed kale with smoked paprika
- potatoes – warm potato salad with goat cheese
- zucchini – baked parmesan zucchini
- yellow squash – make spicy bread and butter pickles – a small batch makes some for you, and some for a friend.
- cherry tomatoes – put them into your salad, or eat them as a snack
- green beans – cranberry hazelnut green bean salad
- piney river gold apples – yum!
- Magness pears – pear and apple galette.
- honey crisp apples
- Crispin pears
2 bison steaks – Here’s a primer on how to cook grass-fed primer – read this before you cook it, especially if you haven’t cooked grass-fed bison before. Make balsamic and herb bison steak salad.
Bread – Prairie Grain (assorted) – grilled tomato, basil and goat cheese sandwiches
Cheese – hard aged Goat – double goat cheese salad with tomatoes and cukes- you’ll need soft goat cheese also (or just omit), so if in DC, visit Mr Peachy, our Amish farmer friend down the Farmer line at Eastern Market.
Yogurt – How to make Greek style. Here’s a video on how easy it is. I usually line a strainer with a clean tea towel, put it in a saucepan and put the lid on it. You can strain it for a long time, and make yogurt cheese, which you can use in place of cream cheese. Use your left over whey in smoothies, or to ferment veggies with. Pets love it. It is also great to cook with yogurt – I use it to replace sour cream and ricotta cheese in my recipes.
This coming week’s share is our final share of the season. Don’t forget to sign up for Fall as we start our Fall CSA next week and everyone will be on the same rotation. Let me know if you have questions.
If you are Home Delivery, please remember to put your bins/coolers out for pickup. Thanks!
BiWeekly Home Delivery is a go in Richmond! BiWeekly 7th/G is a go! Eastern Market is a go! Farm to Family is a go! But there is still room for more people. Hooray and thank you to everyone who signed up.
We are still waiting on enough people for Home Delivery on Capitol Hill for weekly/biweekly, and for biweekly at 23rd Place. Sign Up Now and share with your friends so you get your food where you want it. Home Delivery is $8/time by Schlep eco-trike. Just a reminder these drops will move over to Eastern Market if we do not get enough people.
We hope you have all enjoyed everything this season.
Here’s what we think is in the shares this week, subject to change.
- honey crisp apples
- bibb lettuce
- daikon radish – my fave is pickled. Here are recipes for pickles, braised, Banh Mi, and even cake.
- spicy salad mix
- okra – try spicy oven roasted!
- salad turnips – these little babies are sweet and delightful. Here’s a recipe for farro salad with turnips and greens.
- Tuscan kale
- yellow squash
- acorn squash – had this last night and it was so good. We just halved, scooped out the seeds with a serrated grapefruit spoon, filled the hole with butter, salt and pepper, and baked. Here’s more ideas.
- butternut squash – Here’s some ideas for butternut salad (as it is still salad weather). Here’s how to roast it. You can sub your butternut for pumpkin in recipes. In a hurry? InstantPot steam it. Then you have the puree to do whatever with.
- pie pumpkin – its time for pumpkin everything! How to roast one. how to make a pumpkin latte. how to make a vegan/paleo latte.Here’s some pale pumpkin recipes. Pumpkin ricotta gnocchi with rosemary brown butter.
- rosemary – grill your pumpkin (or squash) with rosemary and sea salt.
- Make a fancy rosemary cake! Make a gimlet! make infused oil and drizzle it on everything! Preserve it and use later.
- bok choy – zucchini noodle ramen with temeph and bok chou
Fruit – Fruit share is done for the season. We hope you enjoyed it immensely! Fruit will be back next week until winter holiday break. Yum!
If you are a weekly member:
- Polyface chicken breast – 10 not boring chicken breast recipes. Use your rosemary!
- pork chops – rosemary pork chops
- Polyface breakfast links – sausage and kale soup dairy/gluten free Kale and sausage soup – I make this recipe at least once a month, more frequently in winter. I make a huge batch and eat it for breakfast too.
If you are a biweekly member:
- Sky View Acres chuck roast – Instant Pot braised beef chuck roast with wine and rosemary. I also like to add in chunks of potatoes or squash (summer or winter) and a few slices of bacon.
- Sky View Acres Ground Beef – Instant Pot Picadillo (Cuban Hash) I make this often – its super fast, easy and tasty.
- Southernmost Maple maple sausage – Make a savory bread pudding for brunch. Make it the night before, then stick it in the oven. Make this with your kale, or serve it with a kale salad.