The constant down pours have been real hard on us. The last round of flash floods did a lot of damage to the infrastructure of our farm. We are praying that we have an end to these storms so we can start rebuilding structures around the farm. Each time we plant and a flash flood comes through, we lose that day’s work only to have to do it all over again and pray that it germinates in time for it’s intended market. I am friends with another farm in our area and their struggles are the same. This season, it is what it will be and we will hold our head high and keep growing for the kind folks of RVA. I guess you can say, that’s farming!
This upcoming June 30th is kid’s market at the South of the James! Our son and I are on vacation at the bay. Matt was able to come for a day but had to go back to check on the farm. Last year, he made crab night lights from the crabs we ate. He is bringing them again this year!
It is a project he loves to do with the exception of cleaning out the crab shells! His grandmother and I work on that while he runs around talking about the guts and looking at it. The rest, he handles and does an excellent job of creating them. I am very proud of my child’s work ethic, and I attribute that to coming to market with us each Saturday. He understands hard work equates success and he watches Matt working hard each and every day. The market community embraces him and encourages him. There are no better folks that the folks who run and vend at the South of the James Farmer’s Market!
While we are here, Matt and his crew are working hard planting, harvesting and cleaning up the farm from flooding. We will have a great show this week at market! If you are a Farm Share Member, you can find this in your bag:
- Napa Cabbage
- Field Greens
- Green Beans
- Salad Turnips
Here is my farm house menu for the week:
I have to admit, Matt’s vegetables are so good, I actually prefer them raw. This salad is perfect! If the spicy peanut sauce is too much for you, no worries, make this easy dressing and it is so good too! 2/3 cups of olive oil, 8 tablespoons of white wine vinegar, 4 tablespoons of sugar, and salt and pepper to taste. Toss all of the ingredients in to a mason jar and shake! I wanted to offer two dressings for those of you with peanut allergies.
I use Matt’s carrots in this and throw a few chicken breasts in the oven to cook to roast while I am putting this salad together. The beauty is the napa cabbage is so hearty that it can be made ahead of time.
This is a recipe I make on Sundays to have lunches all week! I leave out the dressing until it is time to eat it. I actually spiralize the carrots for this recipe and chop them up, they are so good! I never put in the purple cabbage, I use what is on hand, but it looks beautiful in the salad. I also toss toasted Ramon noodles on top for an added crunch!
Tuesday: Mushroom and Kale Lasagna Rolls
What I love about this recipe is that it is easy and you have easy portion control! I get the ricotta cheese from Goats R Us Cheese and the beautiful mushrooms from either Hasshroms or Casselmonte Farm right at market.
This is kid friendly and usually this recipe lasts us two days. Sometimes, I pack it for lunch the next day, it all depends on how busy we are the next day.
This turnip salad literally takes 10 minutes to put together. I grate the turnips and carrots. You could probably spiralize them, I haven’t tried it but it could work. Then grill the salmon which takes another 10 minutes and serve.
The added pumpkin seeds are wonderful!
This recipe is so easy with some forethought. Marinate the steak the over night before you prepare the dinner. If you do this, yo have a 30 minute dinner!
This is so fresh you can’t go wrong! This week, you will find my favorite green beans in the bag! Jade green beans! They are so good, I love them raw. This will be such a treat!
It is peach season and nothing is better than grilled peaches and a honey vinaigrette! I serve this with grilled chicken since we are already grilling! If you need peaches, get them from Saunders Brothers at the South of the James Farmer’s Market!
This recipe calls for blue cheese. I honestly prefer the smooth taste of fresh Goat’s Cheese from Goats R Us Cheese at the South of the James Farmer’s Market with this! Grilling the peaches makes such a big difference and sweetens the peaches. In the picture they have them halved, I usually cut the peaches in 1/4ths once they are grilled.
We will also have other goodies at market! We will have:
Summer Spinach (Tatsoi)
Summer Loose Leaf Romaine (Tokyo Bekena)
We will see you at the South of the James Farmer’s Market this Saturday from 8-12!