|Hi Folks — We hope you enjoy this really great share for you this week. Mark will again have Christmas trees and wreaths this week – Get there early to choose your tree. I believe he will also be doing free delivery this week. Trees while they last, will also be available at our Thursday PopUp Market at 8th St + East Capital, NE.
A reminder to check your holiday plans, and put your share on hold if you are traveling. Email me to let me know you wish to redeem any held shares: move to another date, tranfer to credit, or donate. We have families and a church we give donated food to. Final shares for December will be 12/22 for weekly, and 12/15 bi-weekly, returning 1/5 for weekly, and 1/12 for weekly. Let me know if you have questions or concerns.
Capitol Hill Market Update – We are working on a Business Plan, and are seeking someone to help with that. If you want to help, please email email@example.com or chat with him at pickup. We are excited to be finalizing plans to move into our first brick and mortar store on Capitol Hill, Washington, D.C., in the old Morton’s Pharmacy on 8th and E. Capital, where we have been doing the pop-up the last few weeks. We feel strongly that all Capitol Hill residents have access to high quality produce, meat, dairy, grains and more – as well as a strong local food economy.
GO FUND ME! We have launched our GoFundMe fundraiser. This fundraiser is intended to provide Mark with the funds to cover rent, payroll and equipment for the first 6 months. Please llike and share, and donate if you can. We are grateful for any support!
This project has been several years in the making. We are eternally grateful to you, our CSA members, and look forward to playing a bigger role in the Capitol Hill Community.
If you have any last minute changes on your share this week, email asap as we are packing the truck now.
Suzi, Mark, Allie and team
• collards – 13 ways to make them delish
• tuscan kale – kale suggestions
• purple radish – Orange and radish salad with pistachios
• red vein sorrel – sorrel explained
• creasy greens – One of our favorite winter greens, and richer in Vitamin C than oranges.They are in the cress family, so have a bit of a peppery bite, that is reduced by cooking. Here’s a great blog post from our friend Tim Vidra. I also like to sautee or briase them. You can add smaller, tender pieces to salads and sandwiches. Old timers are either looking for them, or stay far away, as they are reminded of having to go forage them out in the field for dinner! Wash wash Wash and rinse thoroughly, as these grow in sandy Hanover County soil. You can even put them in the washing machine, like some folks do!
• spinach – 5 dinners with spinach in them
• broccoli – don’t forget the stems
• sweet potatoes – Sweet Potato Latkes – perfect for Hannukah
• Pork chops – roasted pork chops with apples
• Bison Skirt Steak – Thai Bison Grilled Skirt Steak Salad Grilled with Balsamic apricot marinade (or Lime) (you can sub one of our yummy jams for the apricot – this would be amazing with the nectarine or plum.
- shiitakes – shiitake lettuce wraps from Viviane at Food and Style
- apples – Here’s a NYT Magazine article on cooking apples from Mark Bittman, along with some recipe links
- brussels sprouts – roasted brussels sprouts with pistachios and cippolilni onions from Chad Sarno – Chad is one of my favorite chefs, and he is particularly known for his raw, veggie recipes.
- carrots – if you juice, try this carrot cake smoothie from Brittany Mullins. or curried carrot soup from Tim Vidra, and an idea for carrot slaw from Chad (no directions, but he lists ingredients.)
- beets – try this tomato-free marinara sauce made from beets and carrots – AIP friendly
- acorn squash – Roasted acorn squash and shallot pancakes – to make GF sub your fave GF flour, or add almond flour
- potatoes – Here’s a recipe for Spanish tortilla frittata. This is one of my favorite dishes for breakfast, dinner, lunch, snack and pot luck.
- yellow onions – you never go wrong with carmelized onions
- bibb lettuce – see below
Meat – Mark has finished rummaging in the freezer. Remember if you hate it, you can swap it, just let me know.
- Uncured Ham Steak – Fleetwell Farms – Nomnom Ham steak in a whiskey thyme mustard gravy from Tim Vidra or Graham Cracker stuffed Ham steaks&nb sp;in the slow cooker from Kendra Bailey Morris’ Southern Slow Cooker
- Chicken Breast – Morning Glory Farm
- Smoked Trout – Virginia Trout Company – What a great appetizer for Valentine’s Dinner! Many of our customers also like to use this to flavor their greens.
In addition I have: lamb leg, beef tenderloin, pastured turkey, pork fat for lard rendering.
Here is our featured recipe today, from Mark! Mark as you may know, is an accomplished chef, and has gone head to head with some of Richmond’s celebrated chefs onstage in competition at Richmond’s Broad Appetit festival.
- 1-2 heads bibb lettuce, chopped
- 1/2 apple, chopped (more or less to taste)
- couple thin slices red or yellow onion – sliced or diced
- we also like an assortment of nuts and seeds – walnuts, pecans, pistachios, sunflower seeds, chia, flax or pumpkin seeds.
Assemble the above in a bowl.
Dressing – swir/sprinkle to the top of your salad
- good quality olive oil – a couple swirls over the bowl
- Balsamic or red vinegar – we love the Bombolini or Agri berry Razzle Dazzle vinegars – ½ to ¼ swirls around the bowl, depending on level of acidity desired.
- dried or fresh herb (basic, or thyme or oregano) – sprinkle handful
- salt and pepper – to taste (we like to use diferent salts like smoked sale, pink salt, sea salt)
- We also like to add a splash of Farmstead Ferments kraut juice, for the Je ne c’est quoi.
Lightly toss and enjoy.
Suzi + Mark Lilly
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 members for our bi-weekly Fall/Winter USA Farm Share programs in Richmond, VA and in Washington, DC which starts Tuesday, October 16, 2012 on Capitol Hill, Wednesday October 17 in NW DC at the Maret School, and Thursday, October 18 in Richmond, VA.
- Our USA Farm Shares are a flexible program that include options of seasonal, local fruits/vegetables, grass-fed/pastured meats, grass-fed dairy and add-ons of eggs, bread, soyfoods, pet treats, coffee, pizza/pasta and bodycare (soaps, lotions and potions). Everything in our shares is locally sourced. Your USA Farm Share membership supports our non-profit urban farm, BusFarm and other local farms and artisanal food makers.
You can download our Fall/Winter 2012-13 applications here:
- NW DC – NW DC – Maret School, 3000 Cathedral Ave NW, 20008 (lower parking lot) Wed. 3-7 pm – UPDATED!
- Capitol Hill – Eastern Market, Farmer’s Line, 225 7th St, NE, Washington DC 20003. Tues. 3-7pm
- Richmond – Farm to Family Market, 2817 Mechanicsville Turnpike Turnpike. Richmond, VA 23223. Wed. 11 am (pickup can be any day, but we suggest Wed. or Thurs. to insure freshness of your share). Corporate shares are available for groups of 25 or more. Please email firstname.lastname@example.org call 804-767-8570 for more info.