- Cherries – from Crown Orchard near Charlottesville, (Charlottesville is where most of our fruit comes from and has been grown and cultivated since before Thomas Jefferson’s time.) This is a GREAT year for cherres, they have been sweet and delicious. The orchard has been owned and operated by the Chiles Family since 1912. They are a low spray orchard, and use integrative pest control methods, and sensors in the orchard to keep them apprised of humidity and other environmental factors that affect the fruit. I got a cherry pitter when I got married (it also pits olives) and it makes working with cherries very fast + easy.
- kohlrabi – is an emerging culinary star, and versatile, and it is another UFO looking veggie – you can bake, broil, roast, toast, boil, mash and don’t forget to cook the leaves like kale, make fries, risotto. grate it into slaw, turn it into fritters, mash it and put gravy on it euro style. Its a brassica, so cabbage and broccoli are its cousins, and I think it resembles broccoli in flavor, but milder. You can think of it as a vehicle for whatever you want to put with it. European customers in particular squeal with delight when they see it. Visit Huff Post’s WTF guide to CSA veggies ; NYTimes blog; and the kitchn.com
- leeks – they are the darling of french cuisine, and aren’t just for soup.
- black kale – one of our favorites types of kale. I made kale chips in our dehydrator last week with these and they turned out the best ever. Great to sautee, or turn into salad.
- thai basil – try this cherry gazpacho with basil!!
- green beans – try them thai style, with the basil and chicken.
- zucchini – I thought this zucchini noodle with thai basil pesto sounded delicious!
- mushrooms (Lion’s Mane I think) – Cook these with you chicken, and any of your veggies.
- English Peas – oh these are so wonderful. My grandmother used to steam them, and put hot milk, butter, salt and pepper on them. I’ve just been eating them raw all week. LA Weekly has a few great recipes in this article, including baked ricotta with English peas from Deborah Madison, who is one of my favorite cookbook authors.
- Red Leaf Lettuce
- Kirby Cukes (the little pickling cukes to tasty to eat!) – these are gorgeous just to slice lengthwise into spears and eat with a little salt and pepper. they are great in salads. here is an easy refrigerator pickle from Food in Jars (great recipes for small batches – you can make zucchini and green bean pickles too!)
- Chicken breast (Morning Glory Farm) – chicken picatta is one of my all time favorite chicken recipes, I love its combination of lemony, winey, buttery, capery goodness. I would definitely sautee the mushrooms with this, and you could add thai basil to give it a twist. This recipe from E.A.T. is easy. Remember the MG chicken breast will have texture to it because it is pastured Freedom Rangers – don’t overcook. E.A.T. has a ton of good recipes, and his blog is entertaining.
- Virginia Trout Company trout – quick and easy – trout and basil in parchment
- Sausage Craft (subject to change) – we LOVE Sausage Craft – there is NOT a bad sausage in the batch. Selections rotate, and are made fresh weekly. If you have a special request, they may make that batch just for you! Brad and Chris are two very cool guys. Chris is the chef, and Brad is the business guy (and also one of the owners of Metzger Bar + Butchery that is receiving national acclaim).
Installment plan/Member fee questions: Some of our new members have had questions recently about payments. We have info on this in Policies, in FAQ,and you also checkbox the installment plan agreement upon joining. We also have info on these along with a reminder in our Welcome letter. Please review these, and if you have questions or concerns, let me know.
See you soon!
2013 Spring/Summer CSA Farm Shares are available for chefs, restaurants, food trucks and caterers in the Richmond and Washington, DC areas.Our program runs for 24 weeks and begins on Wednesday, April 10th with weekly/bi-weekly shares available. This share is perfect for kitchens who are committed to local, Farm to Table operations, or for those who are looking to integrate more local items into their menu. Local items are perfect for daily specials. Shares will change every time depending on what is available and seasonal. See our Chef Shares page for in-depth info on our professional CSA program.
What might you get in your share? Download this seasonal chart from the Virginia Department of Agriculture to see what is typical. Please note that this chart is by no means inclusive, doesn’t account for Mother Nature and doesn’t include available items grown in hoophouses or greenhouses which may transcend the typical mid-Atlantic growing season (salad greens, sprouts, tomatoes, herbs, greens, mushrooms, cucumbers etc.)
Please support our local farmers and Farm to Family. Together we can make positive changes to our food system, create local resiliency, educate our youth, create jobs and eat healthier. A portion of our Chef CSA sales will be donated to our NPO BUSFARM and urban farm project, and opportunities for you to get involved by do cooking demos/videos, sharing recipes and participating in other educational activities will be available. Thanks for your support!
JOIN NOW! Download DC CHEFS Spring 2013 CSA Brochure.
SEASONAL PRODUCE – Vegetables and fruit items are a mix from local farms using organic or natural farming methods (low spray, integrative pest control, etc). Your CHEF CSA shares will be comprised of seasonal vegetables and fruits. Farmers that we work with and items that are currently in season are here. If you would like more of a particular item that week let us know a week in advance please i.e. flats of tomatoes or raspberries, boxes of greens etc. We are happy to do special orders; other wise we will give you a good variety of everything that is local and seasonal. We will do our best to source for you whatever it is you are looking for. Shares are available in Small, Medium and Large to suit your needs, and we allow flexibility in your share.
MEAT – grass-fed, pastured meats- chicken, beef, pork, bison, lamb, goat, oysters/clams, trout and more. All meat is humanely raised on small farms without the use of hormones or antibiotics.
DAIRY – whole milk, cream, raw cheeses, goat chevre, yogurt (plain, Greek or kefir), cultured butter and pastured eggs.
SOY– tofu, tempeh, vegan sausage.
GLUTEN FREE/VEGAN – breads, bagels, cupcakes, cookies, pie-crusts, pizza crusts, baking mixes and other items are available, pre-ordered.
PANTRY STAPLES – Many other local A la Carte pantry staples are also available upon request – jams, honey, maple syrup, sorghum molasses, spice blends, wheat berries, flours, corn meal, baking mixes and more.
Questions? Just call Mark at 804-397-7337 or email chefshares (@) thefarmbus (dot) com
We are now accepting applications for the Spring/Summer CSA (Community Supported Agriculture) Farm Shares in Richmond, VA, Washington, DC (Capitol Hill at Eastern Market/NW at Maret School) and surrounding areas to start the 2nd week of April running 24 weeks (6 months) through September.
Our CSA Farm Share program is a versatile, flexible program that includes locally produced food options, payment plans, and open enrollment/pro-rated join-anytime membership. Bi-weekly/weekly frequency will vary with location site and interest. Check out our dropsites on this map which include metro DC, Richmond, NoVa, Northern Neck, New Kent, Chesterfield and more. Note that not all sites are confirmed, as we need 10 members per site to make it work, so let us know your interest/commitment ASAP! For more info on our CSA Farm Shares, to download an application and join, visit our CSA page.
We work with notable farms/producers like Polyface Farms, Mt Vernon Farms, Prospect Farm, Edmond’s Farm, Mt. View Farm, Goats r Us, Old Church Creamery, Green Fence Farm, Pampatike Organic Farm, Promise Land Pastures, Tuckahoe Lamb and Cattle Company, Sausage Craft, Agriberry and Twin Oaks along with our own non-profit urban farm and agricultural educational center, BusFarm. Your CSA farm share directly supports BusFarm. See BusFarm in action!
We are EBT, vegan, gluten-free, paleo, WAPF and food allergy friendly. We offer payment plans. Got an issue? Ask us and we’ll see if we can accommodate you! We donate missed pickups (without prior arrangements) to needy families. You can also sponsor a family for one time, or the whole season. Contact us for info on being a sponsor.
- Seasonal produce – locally grown on small farms with no to minimum sprays, pesticides. Some of our farms have organic certifications, but others choose to grow with organic methods, without certification.
- Grass-fed/pastured meats like beef, pork, bison, trout, oysters/clams, lamb, sausage, chicken. No hormones, antibiotics and we work with small, humane family farms.
- Grass-fed dairy with milk, butter, yogurt, cheeses from Mountain View, Goats R Us, Old Church Creamery. No hormones, antibiotics and we work with small, humane family farms.
- Package — Fondly called “The Whole SheBang” by our long-time members, this includes produce, meat, dairy (including eggs) and bread. Purchase and pre-pay the package, and receive a discount.
- Bread/Gluten Free Bread
- Dog Treats
- Body Care
- a la carte items like honey, jam, baked goods, and more are available
Want to see what you might get in your share? Check out these pictures!
Get Involved/Earn Free Food — Be a Drop Site
Want to get involved and earn free food by hosting a drop-site at your home, worksite, church or community center? Contact us for more info. Recruit friends, family, neighbors, church members and co-workers to make it happen. Create community! Eat fresh, local, healthy food!
BE HAPPY! EAT LOCAL!
For more info on our CSA Farm Shares, or to download an application and join, visit our CSA page.
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?