Solve last minute gift dilemmas with the gift of local food and take advantage of our Gift Certificate/CSA Share SALE! Give (or receive!) the Gift of Local Food and Support our Farmers! Receive 20% off all Winter season CSA shares and Gift Certificates over $100 with discount coupon code HOL2017 thru 12/31 (Enter code at checkout when prompted.)
Gift certificates can be put towards Spring/Winter shares (when they go up) the current season, or any of our add-ons or Stand Alone items. Visit our online storefront to purchase winter season shares and Stand Alone items (1x shares, add ons) which can be put in the name of your gifted one (or yourself.)
Our CSA serves the Richmond, VA and Capitol Hill/Washington, DC areas. Happy gifting!
Hi members, I hope you all had a wonderful Thanksgiving. We are very grateful to have you all in our lives and as members this season. You are a very important part of the local food system and support the farmers we work with. I’m sure you don’t want to hear about more food, but maybe as Tuesday and Wednesday rolls around, you will be more ready. Recipes will follow, I just wanted to get this preview out so you can plan. Remember this list is subject to change. I will do my best to let you know of any changes.
And we will be taking orders for Christmas Trees and Wreaths! I’ll have info on pricing hopefully up on the website soon along with delivery availability, Mark is still working that out with our tree farmer, Gerald Jones. They are spray free Frasier Firs, very beautiful and fragrant, and well balanced.
- apples – try apple and nuts overnight oatmeal (dairyfree)
- sweet potatoes – I love sweet potato, squash or pumpkin in smoothies – try this one
- collards – I made this recipe for collards with bacon last night in the Instant Pot and it turned out really great.
- totsoy – Totsoy (aka totsoi) is a hardy spinach like green that likes cold weather. Here’s a great guide with several recipes to try.
- mint – make mint pistachio pesto
- turnips – easy mashed turnips
- carrots – Deborah Madison’s lentil salad with mint and carrots
- leeks – root vegetable gratin
- bok choy – baby bok choy and leeks
- celery – stuff celery with pimento cheese for a great snack or appetizer, celery and red onion salad, Here’s how to regrow your celery from the bottom of it
- rutabaga – easy roasted rutabaga
- butter beans – Vegetarian butter bean soup, Melt in your Mouth butter beans
- FRUIT – apples – do you have apples piling up? Make spiced apple pie filling, apple cranberry jam, or no peel instant pot apple butter
- ground pork – spring rolls with mint, pork and apple
- Top Round steak – make mint chimichurri and marinate your steak easy marinated top round steak.
- BREAD – Prairie Grain
- CHEESE – Pimento (yum!) – souffled macaroni and cheese (calls for pimentos, but put in the cheese!), pimento cheese grilled sandwiches with tomato and bacon
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.