We were profiled in this lovely writeup from Lincoln Now back in December, when they were on their roadtrip in the Fall. They had a sharp red Navigator, which we were happy to fill up with a Grab and Go box and there was lots of room for pumpkins and squash.
Hello members! Hope you all had a wonderful Thanksgiving spent with family and friends! We will be resuming our regular DC Market schedule: Tuesday at Eastern Market 4-7pm (members only), Wednesday at Patriot’s Plaza 315 E Street, SW, 11-6pm, and Thursday at our Pop-Up on Capitol Hill at E Capitol Street, NE at 8th Street, NE 11-7pm.
Here are the share items for this week:
^Add a squeeze of fresh lemon juice for some tang!
“Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol.”
^We made this for supper a few weeks ago and it is SO good!
^Two different apple and cabbage slaw recipes. Delicious served alone, or use to top your BBQ sandwich! I like to add pumpkin seeds if serving as a side dish.
^Vegan recipe! Substitute tofu and vegan cheeses for real cheeses if you limit your soy intake.
And a recipe idea for all your Thanksgiving leftovers! Pot pie!
One Whole Trout
^Make BBQ sandwiches or tacos and top with the cabbage and apple slaw above!
Hi Folks, Its the week before Thanksgiving and Mark will be bringing all kinds of extra goodies to tempt your table. We will also have the all important turkey basters and gravy separators at a good price! (for real!) We will also have:
- heirloom pumpkins perfect for pie and soup
- jams – all flavors
- chocolate sauce – many flavors
- peanuts – many flavors
- sorghum molasses – great in baking and sauces
- maple syrup
- granola – for breakfast, or use with apple recipes
- nut butters
- polenta and grits
- hot sauce
- fermented veggies and krauts
We still have turkeys, more than we expected. So if you are wanting one, please let me know asap, and please share with friends and relatives that we have them. otherwise, I’ll be eating turkey for the next year. People can pick them up next week also, or before Winter holiday break.
Here is the very important turkey defrost guide, which includes cold water thawing if you need to speed things up.
Here is an easy brining recipe from Sheri Salatin at Polyface.
- swiss chard – Alice Waters chard gratin
- butternut squash – baked butternut squash with apples and sausage
- kale – crispy baked kale with cheese
- orange carrots – whole roasted carrots with ginger
- mint – steamed carrots and mint
- white bok choy – glazed shiitakes with bok chou
- oak leaf lettuce – red leaf ceaser salad with grilled parmesan croutons
- breakfast radishes – sweet and sour radishes stirfried with their greens
- baby turnips – glazed baby turnips and carrots
- tomatillos – butternut squash enchillada with tomatillo sauce
- jalapeños – bacon jalapeno stuffing
- shiitake mushrooms – shiitake and fresh herb dressing seitan roast with shiitakes and leeks
- applea – country apple galette
BUSFARM FIELD DAY
Join us Saturday, June 27th
for a day of volunteerism, food and fun!
All Proceeds Benefit our
501 (c) 3 Non-Profit BusFarm
8am-9am: Yoga in the garden – Bring a mat or towel
9:15am: Nia class with SarahMax
9am-12pm: Volunteer Activities, Breakfast, Kid Friendly
Bring: garden tools, water bottle, hat, sunscreen
Local Vendors, Tastings, Product Demos
Water Kefir Workshop (includes grains) $10
Worm Workshop – $10 suggested donation
Intro to Essential Oils – Summertime Remedies – $5 suggested donation
Other Workshops Pending
Children’s Activities, Games + Races
Donation Jar (Checks payable to: BusFarm, Inc.)
1:30pm-3:30pm Mr. Leonard’s knife sharpening (bring your knives + tools!)
817 Mechanicsville Turnpike
Richmond, VA 23223