The good news is, it wasn’t hot this week!  It did rain and rain and rain!  We can’t stop working because of the rain, so we worked and were thankful for the breaks in the rain!  Today the sun is shining so I am sure our vegetables are going to be ever so happy with their new waterings!  We will be working double time today and tomorrow to get the best of our harvest ready to take to the South of the James Farmer’s Market, Elwood Thompson, and local restaurants.

If you are a farm share member, this is what you will find in your bag:

• Kale
• Turnips
• Radishes
• Salad or Arugula
• Okra
• Cherry Tomatoes
• Microgreens

Monday:  Watermelon Feta Arugula Salad in Jars

At home, I have been trying out some new recipes.  I especially LOVE make ahead recipes!  Here is one that I am in LOVE with!  I made it for my lunches this week but next week, I will make it for my dinners. You can use your arugula or field green salad with this one.  They both turn out nicely!  Grab a red onion and you got this done!  Allowing the onions and feta to soak up the dressing makes it even more awesome!

I have found adding protein to these salads help the salads keep you full for longer.  I decided to grill two chicken breasts, slice them, and present these on the side of the salad.  They wont fit in the jars. This is a recipe that would be great for parties.  I promise you will be the talk of the party!   If you don’t want to serve it in jars, you can make the dressing ahead of time and marinate the red onion.  I try to get all of my ingredients as fresh as possible, so if you are at market stop in right across from us and get some feta from Goats R Us Cheese.

Tuesday:  Tuscan White Bean, Sausage, and Kale Soup

You will use up your kale with this one!  I LOVE this one!  It is truly so easy to make.  We always work toward having the freshest food, so I always use sausage from Dockery Branch Farms Real Country Sausage. When you buy local, it truly supports hard working families keep their farms going.

I always serve this awesome meal with Cottage Bread for Norwood Cottage Bakery.

I usually do a double batch just so I can have some for lunches or I have even frozen it so I can enjoy it later.

Wednesday;  Cous Cous Salad with Moroccan Chicken

I love Cous Cous and with fresh cherry tomatoes and radishes, this recipe is the bomb!

This is another make ahead recipe if you want!  Serving alongside the chicken makes it awesome!  The spices in the Moroccan chicken are completely delightful and healthy!

Thursday:  Mashed Peppery Turnips, Oven Roasted Okra, and Parmesean Roasted Pork Chops

Mashed turnips are the best!  They taste like mashed potatoes but with less carbs you can’t go wrong!  My mom loves to make this recipe and I always enjoy eating them when she makes them!

Served alongside okra and pork chops makes a down home meal!  We get our pork chops from Dennis at Black Boar Farm.  His chops are the freshest you will find.  It DOES make a difference to eat fresh food!  You can find him at the South of the James Farmer’s Market!

Friday: Beef Burger with Microgreens, Mint Ailoli and Feta

I have to admit, I love a good burger and topped with microgreens are the only way to eat it!  This is quick and easy for a Friday night!  I always serve this with a salad and whatever side I may have left over.

Sip a beer while you eat and you will be on cloud 9!

If you are wondering what else we are bringing to market, here is the list:

• Garlic
• Tatsoi (Summer Spinach)
• Bok Choi
• Kale
• Summer Lettuces
• Radishes
• Baby Arugula
• Field Greens
• Spicy Micro Greens
• Onions
• Basil
• Green Beans
• Leeks
• Okra
• Egg Plant
• Fingerling Potatoes
• Jalapeno Peppers
• Cherry Tomatoes

We will see you at the South of the James Farmer’s Market this Saturday from 8-12.

We have another great weather week!  The rain we received was just in time!  Not too much and not little!  Matt is working hard transitioning the field to fall crops.  He is planning for our favorite market, the market before Thanksgiving!  It is hard to imagine that in the middle of November, we are already thinking of fall!

This week we have a few new things coming to market!  Our cherry tomatoes are finally turning on! The late spring an the torrential rains really put a hurting on our tomatoes and peppers, but they are on their way!  We will be bringing in a second round of leeks, okra, and cherry tomatoes!

If you are a Farm Share Member and are wondering what will be in your bag, you will find:

• Leeks
• Salad Mix or Arugula
• Potatoes
• Cherry Tomatoes
• Okra
• Egg Plant
• Jalapeños

Here is my farm house menu:

Monday:  Stuffed Egg Plant Parmesan

This is an outstanding dish that only requires 15 minutes of prep time!  Be sure to top this with some of our basil and it will be a great satisfying and healthy dinner.

Tuesday:  Chesseburgers and Stuffed Jalapeno Peppers!

Bobby Flay taught me how to grill and this cheeseburger recipe is so simple!  I top the burger with cheese, our microgreens, and a slice of tomato and I am in heaven!  Matt’s very favorite thing to eat, and the real reason he grows jalapeños, is this stuffed pepper recipe.

I promise, they aren’t as hot as you would think once you remove the seeds.

Wednesday:  Sheet Pan Okra Tomatoes and Black Eyed Peas and Oven Fried Breaded Pork Chops

This okra recipe is delicious and a bit of a twist!  By slicing the okra long-ways you use its goo to its advantage as it caramelizes while roasting!  The addition of the black-eyed peas and tomatoes are incredible!

Served along side oven fried pork chops, you won’t miss a beat!  But both of these in the oven at the same time and you will have dinner in 30 minutes with about 15 minutes of initial prep.

Thursday: Julia Child’s French Potato and Leek Soup 

I just love Julia Child!  I remember watching her as a child and just loved her.

Here is a video of her making this soup!  With Matt’s fresh leeks, this soup is beyone amazing!

Friday:  Baked Goat Cheese Salad

Yes, this salad is that good!  With Goats R Us Cheese across from us, you can get the main ingredients in one stop!  Her cheese is so creamy, rich, and smooth and would be so great served atop this salad!

When it is Friday, I prefer something easy that I can eat on the deck and sip some wine!

If you are wondering what else will be at market we will have:

• Garlic
• Tatsoi (Summer Spinach)
• Bok Choi
• Kale
• Summer Lettuces
• Radishes
• Baby Arugula
• Field Greens
• Spicy Micro Greens
• Onions
• Basil
• Green Beans
• Leeks
• Okra
• Egg Plant
• Fingerling Potatoes
• Jalapeno Peppers
• Cherry Tomatoes

We will see you at the South of the James Farmer’s Market this Saturday from 8-12.

This week has been a great week to work outside!  The days have been beautiful, humidity has been low, and the heat has been just right!

Here is a beautiful picture our intern Emma took of our kale patch!  When weather is this great, it is wonderful to work on the farm.

This week we are bringing leeks to market!  Matt starts them from seed and takes care of them until they are ready!  They are absolutely beautiful and just as delicious!

If you are a farm share member, here is what you will find in your bag:

• Leeks
• Onions
• Garlic
• Kale
• Salad
• Beets
• Squash
• Green Beans

Here is my farm house menu for the week!

Monday:  Lemon Pepper Chicken Sausage and Kale Stir Fry

This is so good and very easy to make on a Monday!  Be sure to use the onions in your bag along with the freshly cured garlic!

I always serve it atop farro which is my new favorite whole grain!  I just cook the farro in chicken broth to give it big taste!

Tuesday:  Tatsoi Leek and and Feta Cheese Frittata

This recipe calls for spinach, but we use tatsoi!  It has a nice spinach taste.  This quick meal is done in 30 minutes!

Everyone loves breakfast for dinner and this is a quick 30 minute recipe!

Wednesday:  Green Bean and Squash Salad with grilled Shrimp

This salad is quick, easy and delicious!  Prepare the green beans and squash first.  The last five minutes sauté the shrimp in olive oil seasoned with salt and pepper!

This is so fresh and easy, just what Wednesday needs!

Thursday:  Paleo Orange Chicken and Beets with Thyme – Sheet Pan Meal

I love beets, they are so sweet and taste so great roasted!  I found this great sheet pan meal, I am so excited to make!

There is some marinating involved, my suggestion is to marinate the chicken the night prior.  When you get home from market, it is easy to prep your beets to make Thursday’s dinner smooth!

Friday:  Lifeis4Tasting Recipe:  Lime rice, black beans and chicken with arugula or field greens, onions, jalapeños, and tomatoes.

Corey, the author of Lifeis4Tasting is one of our farm share members.  For several seasons, she has helped us out at market!

She has created this awesome recipe that she shared on her facebook page!  I was so excited, I tried it out and it was fabulous!  This is a great recipe to make on Sunday for a week’s worth of lunches!

– 2 cups cooked brown rice
– 1/2 a lime
– 1 jalapeño or similar hot chili
– 1 can black beans
– 1tsp cumin
– 1/2 cup diced onion
– 2 cups diced rotisserie chicken
– 1/2 cup fresh salsa
– 1 cup diced tomatoes
– 2-3 diced avocados
– 2 cups loosely packed arugula

1. Cook rice to package directions. Squeeze lime juice over rice.
2. In a pan, sauté jalapeño and onion. When onion is translucent, add one can drained black beans. Season with cumin and Salt and Pepper to taste
3. In the jars, layer: brown rice, black bean and veggie mixture, diced chicken, salsa, and diced tomatoes and avocado. Top with fresh arugula.
4. When you’re ready to eat, eat straight out of the jar or dump into a bowl. Enjoy!

If you are wondering what else will be at market we will have:

• Garlic
• Tatsoi (Summer Spinach)
• Kale
• Summer Lettuces
• Radishes
• Baby Arugula
• Field Greens
• Spicy Micro Greens
•  Onions
• Carrots
• Basil
• Squash
• Green Beans
• Leeks

We will see you at the South of the James Farmer’s Market this Saturday from 8-12.

We are in the peak of the growing season and we are working hard growing all we can.  This has been a HOT week!  When it is this hot simple tasks take longer and you work slower ensuring hydration to stay safe.  Matt and his team are getting it done and are excited about what we are bringing to market.  We are even more excited about the upcoming break in the heat!  Saturday is going to be a BEAUTIFUL day with temperatures at 80 degrees!  We are holding on for it.

We have harvested our onions and they are curing in our barn.  These are cabernet onions and they are so good!

They will be done curing in a few weeks and we will be bringing the to market!  We have also harvested our tropea onions, our white onions, and our yellow onions!

Speaking of curing, our garlic has cured!  We will be bringing it to market this week!

There is nothing better than freshly cured garlic!  You can’t get this at the grocery store, only at market and it is so awesome!  We are always excited about our garlic!

If you are a Farm Share member, this is what you will find in your bag:

• Kale
• Radishes
• Basil
• Beans
• Field Greens
• Fingerling Potatoes
• Carrots

Here is a sample menu plan for the week!

Monday:  I am doing a breakfast recipe!  Kale and Blueberry Smoothie

When it is hot and I want a quick morning recipe, I go for a smoothie to set my day right!  Blueberries are in season so nothing tastes better than a fresh smoothie!  I have a ninja blender with a single serving attachment that I use.  It is easy to rinse out and I am on my way!

One of my secretes is I freeze my fresh blueberries before making this.  It makes it nice and cold!

Tuesday:  Lemon Basil Chicken served on Brown Rice

Although this recipe calls for spinach, I use our tatsoi!

Tatsoi tastes just like spinach and the stems taste like bok choi stems.  I suggest using the stems in this recipe!  You will love it and it is a quick and easy week night dinner.

Wednesday:  Sheet Pan Lemon Parmesan Garlic Chicken and Veggies

A couple of years ago, I discovered sheet pan recipes and it changed my life!  Clean up is easy and the food tastes so great when it is cooked together in one pan!  In this recipe, rather than regular potatoes, use our fingerling potatoes!

This recipe will not disappoint you at all and it is so easy!

Thursday:  Chicken Waldorf Salad Served atop Field Greens

This is so good an easy, I would make this ahead of time and eat off of it for two days!  Seriously, I double this recipe for two nights!

I made this for my mother-in-law at the beach and she loved it!  It was a nice, light summer dinner!

Friday:  Roasted Radishes and Carrots with Glazed Mini-Meatloaves

You can do this as a sheet pan dinner with about 20 minutes prep and 30 minutes cooking, you can’t go wrong.  Here is my secret, I do a double batch for leftovers the next day or to bring for lunches.

If you are wondering what radishes taste like roasted, they taste kind of like potatoes! They have lower carbs than potatoes so this is a nice lighter version!  The mini meatloaves help you with portion control!

If you are wondering what else will be at market we will have:

• Garlic
• Tatsoi (Summer Spinach)
• Kale
• Summer Lettuces
• Radishes
• Baby Arugula
• Field Greens
• Spicy Micro Greens
•  Onions
• Fingerling Potatoes
• Carrots
• Basil

We will see you at the South of the James Farmer’s Market this Saturday from 8-12.