We hold you dear to our hearts this coming Valentine’s Day, and we hope that eating our food is supporting your heart, and whole body health! One of the biggest benefits we have heard from our members, is how much healthier they feel by eating local food, and committing to a CSA helps them stay on their food goal track. If you have any success stories you’d like to share with our public, please email them to me (pictures are good too!) Thank you! Don’t forget to sign up for Spring! It starts on Tuesday, March 28. You can sign up online, or in person at Eastern Market on Tuesday nights 4-7pm.
We are super excited about home delivery for our CSA this spring on the Schlep trikes, that he is cutting the delivery fee in half – from $8/time to $4/time.
We also have a 10% discount on the FULL share (produce, meat, dairy, bread) that is paid in full, up front – discount code FULL17 at checkout. 10% discount for active military, or retired veterans (email for code).
We have added another neighborhood drop site, pending 10 members at 23rd Place, E St NE, near Kingman Park. If you have signed up and want to switch over, let me know.
Share with friends and family — if you refer someone and they sign up, it earns you $25 referral reward!
Sign up today!
Email me with questions or concerns.
Happy Cooking! Here is what’s in the share – I see some lovely Valentine’s meals here.
- sunflower shoots
- carrots with tops
- Wade’s Mill white grits – these are phenomenal, and prized by chefs all over the region More about Wade’s Mill here. How to make grits without recipe.
- Romaine lettuce – apple carrot romaine juice
- bibb lettuce
- sunflower shoots
- fresh horseradish – this is indeed a treat, and you have not had horseradish until you have had it fresh. It is terrifically aromatic, and it will clear out your sinuses and may make you cry (like chopping onons) so you might want to wear safety glasses and prep in a well ventilated area to avoid tears. (i had a restaurant job once where I wore swimming goggles when I chopped onions). Here are a ton of cool recipes. I like to use a plane zester and grate it into dishes. Fire Cider is also a great way to use it, easy, and not only makes a wonderfully spicy condiment and DIY on trend gift your friends will love, it helps keeps the cooties at bay (here is another version, called Master Tonic with video tutorial, that has a much more therapeutic spin on it.) I try to keep some of this on hand at all times, not just for flavor, but for health. A shot a day.. Another easy favorite is horseradish preserved with vinegar. My dad had horseradish growing in the garden, and along the brook, and I remember he and my mom taking turns grinding it by hand, tears streaming down their face. Then they would put it in baby food jars, and freeze. Then we would have horseradish at every meal – its really good with potatoes, turnip mash, and with meats and eggs! You can easily grind it in a food processor or Vitamix type blender, put into your jars, and top with vinegar. it will stay fresh in your fridge for a long time, but also you can freeze, like my parents did. If you are a Bloody Mary person, this will really take your drinks to the next level. Here’s an easy recipe. Horseradish is, as my dad would say, “good for what ails ya” and just one of the weird folklore things I grew up with that I now find are REALLY good for you. Here’s more info on using it therapeutically from the late, great Dr. Christopher.
- leeks – potato leek soup with cheese rinds – I hope you have been saving your Mt. View cheese rinds. I keep mine in a ziplock in the cheese drawer. They were made for recipes like this one.
- bok choy
- turnips – smashed turnips with horseradish
- Smoked trout – this makes such a dramatic appetizer, and lovely on a bagel in the morning. Smoked trout and horseradish spread.
- Sausage Craft Cerdito Sausage – Meant to emulate the flavors of roast Cuban pork shoulder; made from pork, cilantro, orange zest, garlic, cumin and other spices. Savory and warming like the Caribbean sun! Cuban style sausage and beans
- Chicken breast – here is an easy way to poach your chicken breast on stove top, perfectly. It calls for boneless, and to pound it, but I used this just fine earlier this week without doing either.
Our Spring Summer CSA is now live and you can sign up for shares.
We start 3/28 for 24 weeks, weekly and biweekly shares available. Ways to save:
- Sign up and pay in full upfront for the FULL share (that is the share that includes produce, meats, dairy and bread) and receive 10% discount
- We also have a 10% military/veteran discount (code remains the same, if you are military active or retired, email me for the code).
- Another way to save is to make referrals — for every referral you make who signs up, you get a $25 referral reward credit.
- $120 full share (vegetables, fruit, pastured meats, dairy, eggs, bread)
- $44/week vegetable/fruit
- $33/week eggs and dairy (milk, butter, yogurt or kefir, cow or goat cheese)
- $34/week meats (beef, pork, chicken, lamb, bison, trout, oysters includes meats from Polyface and other local sustainable farms)
- $15 Fruit Share. 24 weeks.
- Home Delivery is back and better! We have partnered with Schlep It bike delivery service to delivery shares in an efficient and eco-friendly manner. $8 extra/time will be billed to your card on file at the start of your season.
- Extras – Local organic/non-GMO soy, coffee, gluten-free bakery and egg shares/add-ons and a la carte available.
- All members will be charged a membership fee each season that includes delivery and administrative costs, which is pro-rated with the number of shares purchased. The DC members is $4.09/time. For weekly shares, that comes to $90 for DC members and $45 for bi-weekly shares. This fee is charged separately from your CSA food charges, which come through this software system. This will be charged shortly after you join, to the card on file, or if you wish, via check or cash. It will be pro-rated for those who join after the season starts.
We hope you join us. Any credit you currently have will roll over to your Spring share first, then your card will be charged. Questions? email me! Want an electronic flyer to hand out to neighbors or work? Let me know. I will also upload flyer to Facebook.
We will have Christmas trees and wreaths this week – If you would like, please email me. Otherwise, it is luck of the draw!
Mark is looking to rent warehouse space in DC 500-1500 Sq feet. email him Mark@thefarmbus.com.
This week will be the last week of our Wednesday Patriot’s Plaza Market and CSA drop. The building has new owners, and we have unsuccessfully been trying to negotiate an affordable rent from them. We hope to return in the Spring. We will miss all of you, and are so grateful for your support and patronage. Patriots Plaza people will be shifted to the Tuesday, Eastern Market drop, 4-7pm. If you are unable to make this, and have not yet let me know, please do this right away. Thank you for your continued membership and flexibility with this unavoidable situation.
I will be starting a new job this week, my first corporate job in 20 years, so a HUGE life change for me. This means I will be checking emails during breaks on CSA day, and blocking work. If you have an urgent situation on CSA day, please text Mark at 804-397-7337 as I will not be able to check my phone during work except breaks.
This is the last drop of the year for many of you, and we wish you very Happy Holidays. We are grateful for your membership and have loved getting to know you and your family this winter. Next week, 12/20 will be the last drop for most of our weekly folks (put shares on hold if you are traveling!) and then we are on holiday, returning January 3 for all of you. Everyone is welcome to come next week and shop. If you want to order an extra share of anything, please email me so I can make sure to add you in the count.
Mark will have a truck load of maple syrup, apple butter, Wade’s Mill speciality mixes, honey, our Love + Gratitude jams and other pantry items that make great gifts.
Here’s what is in the share:
- young local ginger – I grate this into everything, including salad.
- hydroponic local tomatoes (treat!)
- bibb lettuce
- sunflower microgreens (treat!) – add them to a salad or sandwich, or just eat them as a snack.
- Wade’s Mill corncake pancake mix – These are so good! Wade’s Mill, located in Raphine, VA, is 270 years old and was recently sold. We are so glad the new owners are carrying on the stone ground grains and are glad to be able to work with them. Here’s a news story on the new owners with pictures of the Mill. It is a super cool place, and has a neat store, so visit if you are in that area.
- Maple Syrup – Southernmost Maple (Mike Puffenberger and family) are in Bolar, VA and also do apple butter, maple sausage and that crazy good BBQ we send you. Mike and his family have been friends with Mark’s family for over 30 years and was one of our first farmers on board the Farm Bus when we started. We are grateful that they saw Mark’s vision and we LOVE what they do.
- Edmonds Farm bison chuck roast – this is a treat. Cook it like you would a beef pot roast. This secret is to thoroughly brown the meat on all sides when you start your prep so it has a nice crust on it – that ensures your meat will be tender, juicy and flavorful. Here is a beer braised version, with fresh rosemary and thyme. Chuck roast, whether beef or bison, are one of the most economical cuts of meat, and super delicious. You can modify any beef recipe for your bison. I love to make bison bourgognone also!!! Good luck and enjoy!