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.
Black Creek Farm 
Roasted radishes have a more interesting texture than potatoes I think, but I have only tried those really big white ones that were more cooked on the outside than on the inside. Perhaps they would get more like potatoes of cooked more thoroughly, or cut into smaller bits more like the little radishes. I would not have roasted them, but happened to get too many at once. Now that I found that I like them, I might do it again. Typically, there are not enough radishes to go around.
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