Jul 182013

Folks, we have a new product at the market and are so excited to be carrying it for you. Pungo Creek Mills Pure Indian Cornmeal is stone ground from 19th century heirloom Indian corn on Virginia’s Eastern Shore. Suzi has been raving about this product for months and we are happy to announce that we FINALLY have it in stock. Below is a simple recipe for Pungo Creek Indian Cornbread, which can also be found on the back of the package.

Pungo Creek Indian Cornbread

1 cup water
2 cups milk
1/2 tsp. salt
1/2 stick butter
1-1/2 cups cornmeal
1/3 cup sugar
2 eggs, beaten
1 tsp. vanilla

Cook water, milk, salt and butter over low heat until butter is almost melted. Add cornmeal, sugar, eggs, and vanilla. Stir and let thicken. Pour into a 8×8 pan. Bake at 400 degrees for 35-45 minutes. Double recipe for 9×13 pan size.



Jun 022013


  • 2 medium fennel bulbs
  • 1 cup all-purpose flour, for dredging
  • 1 1/2 cups fresh bread crumbs, for dredging
  • 2 teaspoons coarse salt, plus more for seasoning
  • 3/4 teaspoon freshly ground pepper, plus more for seasoning
  • 3 large eggs
  • 1 1/2 cups Green Pasture coconut oil, just enough to yield about 1/4 inch in the pan


  1. Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
  2. Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
  3. Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
  4. Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot.
Feb 132013

Here’s Suzi Lilly, Farm to Family Wife, on Virginia This Morning on CBS 6 talking winter veggies with Greg McQuade.  Chef Tammy Brawley of The Green Kitchen follows up with a cooking demo for super fresh, easy, FAST recipes for Sweet Potato Gnocchi with sage brown butter, and braised kale and creasy greens. Sweet potatoes and squash are loaded with fiber, vitamins A, C and iron, and gives you glowing skin (is especially good for babies, kids, pregnant/nursing moms and women in general), and creasy greens is good for what ails you in the winter time – has twice the vitamin C as oranges, iron, minerals and chlorophyl, which oxygenates your body.  Are you hungry yet?

Jan 222013
Purple and Green Kohlrabi

Purple and Green Kohlrabi

by Devin Hunter, F2F Market Coordinator

Kohlrabi is a strange looking vegetable that tastes an awful lot like broccoli stems. They come in green or purple and can be eaten raw or cooked. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.

Customers are forever asking us what to do with these tasty sputnik-shaped veggies. I found this great recipe from the Stone Barn Center in upstate New York. I hope you enjoy it!

Roasted Kohlrabi for Four

Treat kohlrabi like Brussels sprouts or turnips and roast it for a simple, delicious fall side.

4 bulbs kohlrabi
2-3 tablespoons olive oil
salt and ground pepper

Preheat your oven to 450 degrees.

Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb.

Evenly dice the bulbs (or you can cut them into fries!).

In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated.

Spread in one layer on a cookie sheet or shallow baking pan.

Bake for 15-20 minutes, stirring once or twice for an even browning.

Serve hot and enjoy!

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