April | 2017 | Black Creek Farm

We have been working since January for this big day! Opening day at South of the James Farmer’s Market! We will be there this Saturday, May 6th from 8:00-12:00. This is also the first year we are offering CSA Memberships. We have a few slots left and will be accepting memberships through May 15th. Matt grows beautiful produce so don’t miss out on a great culinary experience! If you aren’t sure what to do with the food in your bag, have no worries, I will help you!

One of the great things about living on a farm is going field shopping on Sundays. It is on these early morning walks that I look at what will be coming to market the next. I also begin thinking about my weekly menu that I will be sharing on this page. When I went for my morning walk, I came across some beautiful baby arugula and had to harvest it.Matt’s arugula is my very favorite thing he grows. He grows it the entire season! The nutty and peppery flavor is bold and wonderful! I then began to get excited about my lunches! Many of you know, I am a principal at a local elementary school. Between that, the farm, and raising an active child, we are busy. In order to eat healthy, we have to plan everything out! So I planned my lunches! I decided to make Greek Quinoa Salads. It is really so easy. I cooked up two cups of quinoa, it is more than I really need. My secret is cooking the quinoa in chicken broth. It makes the quinoa so flavorful. Then I halved olives and cherry tomatoes. I chopped up a red pepper, a green pepper, and a cucumber and tossed it around with about 4 heaping handfuls of arugula and a container of feta cheese. Once the quinoa cooled in the refrigerator, I tossed that in with the vegetables. I then made up a super simple dressing. I used 1/4 cup of good olive oil, 3 tablespoons of apple cider vinegar, and some salt and pepper. I tossed it all together and put it in my lunch containers. I also added some hummus as a protein snack that I will dip with carrots and celery and our fresh strawberries paired with grapes. Making lunches on Sundays ensures that I am eating super healthy and clean! It truly makes you feel so great!

We are very thankful to Rappahannock Seafood Company. Unfortunately, their restaurant, a local Richmond favorite, caught on fire. As they were waiting for the restaurant to be repaired from the fire damage, their chef’s and wait staff volunteered at our farm!

We were thankful for their help! As soon as they reopened they made sure to grab some goodies for their restaurant! We are so happy to be providing such great chefs our ultra fresh produce. Be sure to stop by and try their amazing food! Tell them Black Creek Farm sent you! We will be bringing the same goodies to marketnrxt Saturday. Freshly harvested food certainly makes all the difference in the world!