Week of July 27th Farmer’s Markets – This is such a JUICY WEEK!!!! peaches, blueberries, blackberries, cantaloupe, raspberries and YELLOW WATERMELON!!!
Mark has some truly inspired local goods for you this week! Our Thursday Market is still on hold, please visit our other Markets: Tuesday – Eastern Market 4-7pm, Wednesday – Patriots Plaza 11-6:30 pm.
Here are the highlights:
- Chinese long beans — these are AMAZING!!!
- russet potatoes
- green habaneros
- squash blossoms – such an incredible treat!! http://www.thekitchn.com/five-ways-to-eat-squash-blosso-87564
- purple/white eggplant
- Marzano Roma tomatoes
- sweet Italian peppers
- butter beans — wonderful recipe from Kendra Bailey Morris that will be beautiful with some of the BACON below. If you are veg or vegan, you can omit and use coconut oil instead of butter.
- sugar cube cantalope
- Edmonds Bacon
- Morning Glory whole roaster chicken — For many of you this is your introduction to Freedom Rangers. See below for info! T Follow these directions and your chicken will be wonderful.
Farmer highlight/How to cook Morning Glory Freedom Rangers/Why pasture raised chicken is different. — The Porter family from Morning Glory raise pastured and soy-free chicken, pork, eggs. Tracy is an Iraq War veteran and has a Masters in food safety, and he works doing this for Cooperative Extension — he is my go-to for any kind of technical food safety question. Here is a note on Freedom Rangers from Tracy, and how to get the best out of it: “Morning Glory raises Freedom Rangers, a traditional breed from France. They are known for their excellent flavor, are prized by chefs, and the breeder we got our breeding stock from was recently featured on CNN along with the notable chefs and restaurants they work with. They take longer to mature, and are larger than the Cornish Cross, which is what you’ll see from commercial poultry (Purdue or Tyson) as well as Polyface (also raised in pasture). Pastured raised chickens will have a different flavor, and texture as they actually use their muscles instead of sitting because their legs can’t support their body weight like commercial chicken (Cornish Cross is bred to have extra breast meat. sm). Commercial chicken is also injected with up to 14% saline to increase size and tenderize it.
Morning Glory chicken is processed on site at the farm per VDAC (Virginia Dept of Agriculture and Consumer Affairs) guidelines at between 12-13 weeks, then vacuum sealed with a commercial vacuum sealer with allows zero air inside to grow bacteria. Store chicken is packaged with a combination of gases to include oxygen, carbon dioxide and nitrogen to extend shelf life. They are frozen the same day they are butchered. (Tracy says he is happy to speak with you if you want to more about processing or about the birds themselves.)
In addition to NOT being injected with saline, please know historic breed chicken have more exercise over a longer time before it is butchered, which greatly increases flavor but also increases cooking time for those muscles – your legs and thighs in particular will have a chewier texture which you may associate with older birds – don’t mistake chewy for tough and stringy. Breast will also have more texture. Pastured chicken may not seem like it has much meat on it, but that is because it is not swelled up with saline.
Tips on cooking — they will take less time to cook than thicker water filled commercial chicken, don’t trust your normal time/temp you have used with store chicken or you may over cook it. Do not microwave! ”
Keep in mind most modern recipes and cookbooks are geared towards commercially raised chicken, so you may wish to check and adjust your dish as you go along. We find broiling is a great method. Mark made the legs and thighs the other night, and they were super, but they definitely have texture much different than Purdue! We ask you to keep this information in mind as you prepare and eat your birds. Let me know if you have more questions or concerns about the chicken, or any of our products.
Jam, sorghum molasses, Virginia peanuts, local honey, maple syrup, hot sauce, soaps and other local goods!
All items are subject to availability! Get there early to get the best stuff! For more info on specifics, Call Mark at 804-397-7337 or email email@example.com
We’re Hiring for a Farmer’s Market Assistant + Interns
Farm to Family, based in Richmond, VA, has an immediate part time JOB opening for Farmer’s Market Associate/Customer Service for our well-established pop-up markets + CSA on Capitol Hill, Washington, DC. Interships also available.
Schedule is currently Tuesday 2-7pm; Wed 9-7pm, Thursday 10-7pm (25-30 hrs/wk). $12/hr to start based on experience – advancement opportunities exist to grow with our company.
Job duties include but not limited to:
. Market management including customer service and sales, staffing, forecasting, reports
· Educating and interacting with community members at CSA pick-ups, farmers markets, and more.
· Marketing experience including social media and events
· Must be able to do heavy lifting
· Setup, breakdown of farmer’s markets
· Assist with CSA delivery
Skillset and Experience:
· Experience with retail, CSA model as well as farmers markets a+ including inventory management, ordering, interaction with farmers and vendors.
. Excel, Microsoft word, Square, Powerpoint, graphic design a plus.
· Excellent customer service skills required
· High level of responsibility reliability, motivation, passion about local food and a willingness to learn required
· Ability to work effectively and cooperatively with staff = Required
· Must be able to do heavy lifting – Required
· Clean driver’s license/ability to drive a box truck a +
This is a year-round position for someone who is enthusiastic about growing the CSA and Farmer’s Market experience with us.
For more info about us: www.thefarmbus.com
Please forward resume to firstname.lastname@example.org or call 804-397-7337