August 17th Market

There has been a slight change to our farm dinner but I believe in the end, it will be much more enjoyable.  The problem is we are having a hard time getting an ABC license for the dinner at our farm.  So the deal is, we will have mocktails at the farm and appetizers while Matt shows you all he is doing around the farm.   You will learn about our growing practices and how we chose the food we are going to grow.  The tour will begin at 5:30.  From there, we will get in our cars and go to Sub Rosa Bakery at 620 N. 25TH ST.RICHMOND, VA, 23223.  We are so thankful to them for allowing us to use their space to create a beautiful dinner for you!  At Sub Rosa, your dinner will begin.  I will explain each dish and tell you where the food came from.  Some of the food will come from us, some will come from our favorite family farms, I will make sure to tell you about their farms as well.  I will also tell you how Chef Danielle prepared the food for you.  Corey, you will recognize her from market, is a wine expert! She will tell you about the wines that will be accompanying your dinner!

Dinner

If you want to skip the farm tour, just show up at Sub Rosa at 6:30.  We are just happy for your company!  If you would like to attend this dinner, you can purchase tickets here.  We hope to see you there!

Now let’s talk about market and what our farm share members will be receiving in their bags!

In your bag you will find:
Kale
Salad
Carmen Pepper
Poblanos
Yummies
Cherry Tomatoes
Garlic

Our kale is the prettiest it has been all season!  Matt has been babying it and even hand picking bugs off the leaves!  We have to hand pick the bugs that love to eat our leaves because there are no organic pesticides to take care of these pesky bugs! His hard work has paid off and this week our kale is beautiful and crisp!  When kale is this good, I love it as a salad!

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Picture Courtesy of Gimmesomeoven.

If you know me, you know one of my favorite things is to search for great recipes when things are in season.  Its my hobby and my passion to feed my family the great food Matt grows.  We work with some amazing chefs and their creativity inspires what I do in the kitchen.  I am a lucky one!  When kale is this good, simple is best!  That way you can savor the goodness of the kale!  Gimmesomeoven has this awesome recipe that is so simple!  She says to massage the kale.  Often times, I marinate the kale for a few hours, either way works. I would throw in some beautiful cherry tomatoes to round this dish out.  Serve it with a grilled chicken breast and it will be a delicious easy dinner!

Matt has grown these beautiful Carmen peppers!  I love to make better than take-out pepper steak with them!

67933665_2388993104647606_2407716201795944448_n.jpgHere is my secret, I always use brown rice and I always use a rice cooker.  Rather than using water, I use chicken broth for the rice.  It is so good!  I alway make extra and have some for lunches.  I made this dinner this week.  My only wish is that I added bok choy to the mix!   I am going to make this recipe again and I will be adding the choi!  Here is the recipe.

I love, love, love stuffed poblano peppers!  I love them so much, I make a double batch and make them for a dinner and my lunches!  This recipe is so delicious I highly recommend it.  I promise it is so easy!

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It is just as easy to do a double batch so that is what I do.  You can find the recipe here.

 

 

When it comes to summer, my favorite is Yummy peppers!  That is what they are called because they are so good!  When our son was real little, he would go to the field with us and pick these peppers right off the plant and pop them in his mouth.  He would call them yum-yums.  They are very sweet and his lunch box favorite.

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I love just to eat them raw!  I sliver them and put them on salads.  I cut them in half and dip them in hummus.  The chef who is doing our farm to table dinner is pickling them!  When I want to get fancy, I stuff them with goat cheese and blister then on the grill or broiler and serve them as appetizers.  When something is so good, keeping it simple is best.

 

 

We hope to see you at the South of the James Market this Saturday from 8-12.  It is going to be a beautiful day!

August 10th Market

We are very excited to host a Dinner in the Field featuring the great food of the very talented Chef Danielle Westbrook.  Chef Danielle trained under James Beard Chef Dylan Fultineer and is soon to leave us for Chicago to hone in on her talents with the chef who trained Chef Dylan.  We are very excited that she wants to use our farm as her canvas of culinary creativity.  We will begin with a farm tour at 5:30 and then we will all sit and enjoy Black Creek Farm’s and other local farm’s best of their best prepared by a very talented young chef.

Dinner

Dinner will include wine pairing and and great desserts.  Ticket cost is $80 a ticket.  You can purchase tickets through Eventbrite by clicking here. We hope you will join us in our celebration of a great growing season!  We hope to see you there!

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

  • Salad
  • Onions
  • Sweet Peppers
  • Shishitos
  • Poblanos
  • Hanover Tomatoes
  • Cherries
  • Tokyo Bekana

Let’s talk tomatoes!  What makes a Hanover Tomato a Hanover tomato?  It has nothing to do with the type of tomato and has everything to do with the soil!  Our farm is in Black Creek, an area of Hanover that is known for its sandy soil with a high acid base.  Tomatoes (and lots of other things) love growing in this soil.  The high levels of acidity transfers in to the wonderful taste of the tomato.  So a Hanover tomato is all about the soil!

Sadly, we only have a couple more weeks of tomato season so I have been doing everything with them.  My new favorite thing is tomato tarts!  They are beyond delicious and such a treat!  Right across from us at market is Goats R Us Cheese.  We trade each Saturday and I get to try a different cheese she makes.  There hasn’t been one cheese I haven’t LOVED.  Long story short, I use whatever cheese she gives me on these tarts and I love it!

I will say, each time I have made them, they have gotten better and better because I learned more.   Preheat oven to 400. Put the phyllo on parchment paper and brush with olive oil and chopped garlic in between each layer (yes there are a lot of layers).  That is what I learned to do.  The tart on the right does not have that and trust me, taking the extra time to do it makes it that much better!  Spread goat cheese or ricotta and top with colorful tomatoes. I learned Cherry tomatoes work out great and makes the tart even more beautiful!  The first time (the one on the right) I didn’t fill in open spaces with little tomatoes, when you top the whole thing with tomatoes it looks so much prettier. Season with salt and pepper and bake for 30 minutes. YUMM!  Seriously, it is easy and if you are having folks over to your house or need to bring a covered dish, THIS is impressive!

I have also been eating tomato sandwiches every day!  Grab a loaf of Norwood Cottage Bakery and some goat cheese from Goats-R-Us with our tomatoes and you will have the best tomato sandwich ever! 

Tomato Sandwich

Photo courtesy of 52Food where got the recipe!

Summer should always be easy, and these two recipes are so easy!  Serve either of these dishes along side our arugula or field green mix and you are complete!  You can find the recipe for the salads here.

Enough about tomoatoes!  We are also moving in to pepper season! First comes tomatoes and as they close out, you then get peppers!  I love them and have lots of recipes.  My favorite is stuffed poblanos.

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Photo courtesy of Skinnytaste (where I got the recipe!)

This recipe is delicious and is a great meal prep recipe.  I make a bunch and then either have leftovers the next night or lunch for a couple of days!  Get the recipe here!

I also love this Pepper Steak Recipe!

It is a great easy weeknight dinner!  I use Matt’s sweet banana peppers, thick walled carmen peppers as well as shishitoes when I make this.  I always throw in one of his fresh cured onions.  They are just so sweet, this dinner is amazing!  I have also made this for my lunches for work!  Here is my secret, I bought a rice cooker!  They aren’t that expensive and the rice turns out outstanding!  Rather than using water, I use beef or chicken broth while using brown rice.  It truly enhances the flavor of the rice!  You can get the recipe here.  In fact, I am making this for dinner tonight!

We now have our lettuces back!  I absolutely love this Tokyo Bekana lettuce!  It is like a loose leaf romaine but the stems are like a bok choy so they are delicious to eat!  You can sauté this with stir fries (including the pepper steak recipe), make wonderful salads, or create great lettuce wraps!

Another dish that is a family pleaser! You can get the recipe here.  I promise you will love it.  If you decide to meal prep with it, just make the meat ahead of time and then serve it with the lettuce when you are ready to serve.

I am busy and I need simple.  It is my priority to eat as much of Matt’s delicious, clean food as we can.  I work hard finding meals that fit our lifestyle.  Sunday meal prep has been our savior!  I am a principal and Matt is working the fields from dawn to dusk. I have figured out some great recipes that allows me to eat well and continue with the core values of our farm.

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

July 20th Market

It’s tomato time and I have to say it is my favorite time! If you have not had a local vine ripened summer time tomato, you haven’t lived!  This time of year I eat them in everything!  I have to say though, I love a BLT with bread the Cottage Bread from Norwood Cottage Bakery!  Of course, Duke’s mayo and topped with our spicy microgreens completes the tiny bite of heaven!

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I have to admit, there are days I eat this for both lunch and dinner!  I can’t get enough!

The restaurants we serve loves our tomatoes as well!  Adam Campbell, Executive Chef of  Scuffletown Garden Restaurant & Bar loves serving farm to table food and loves our tomatoes!

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They are in the old Strawberry Street Cafe space and their food is awesome!  Give them a try!

If you are a Farm Share Member and receive a bag from us weekly this is what you will find in your bag:

Leeks
Kale
Salad
Micros
Fingerling Potatoes
Shishito Peppers
Cherry Tomatoes
Slicer Tomatoes

One of my favorite dinners is Skinny Taste’s Braised Chicken Thighs with Mushrooms and Leeks.

The dinner is sinfully rich and so great with the kale!

I  make this in a dutch oven and then throw the kale on top and cook it all together!  I have also tossed in Matt’s fingerling potatoes.  The mushrooms are a must!  If you are at the South of the James Farmer’s Market, check out HaaShrooms! Fresh mushrooms taste so awesome in this dish.  I love his shiitakes the best!

This week, I made this awesome balsamic green bean salad.

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I made a mistake when I was making it and didn’t blanch the green beans as soon as I pulled them from the boiling water so they weren’t as pretty and green as I prefer.  We eat with our eyes!  Don’t make this mistake!

We also have shishitos!  I love this simple delicious pepper!  They aren’t hot at all!

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They are so easy to make, you just put toss some olive oil in an iron skillet and blister them!  Do you need a recipe?  Here it is!  5 minutes and your side is done!  They are great appetizers and taste awesome with beer!

We are in the peek of the growing season and I am truly enjoying the bounty of Matt’s hard work!  Come out to see us this Saturday at the South of the James Farmer’s Market.  We will be there from 8-12.

June 29th Farm Share Pick-up

It has been a while since I have blogged and I am very excited to have a moment to breath and get back to it!  Our beets are an RVA favorite and Hardywood has reached out to us to buy a large quantity of beets or a special brew they are making.

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It is heartwarming to hear how hard they work to ensure that they only use local ingredients in their brews!  They are truly supporting local farmers and we appreciate it!!!

Last week was a great market showing of all things wonderful!  Matt produces all of this food with the help of two interns.  They all work hard to ensure you get the best of the very best!

If you receive a farm bag, here is what you will find in the bag:

  1. Carrots
  2. Kale
  3. Salad
  4. Bok Choi
  5. Tatsoi
  6. Garlic
  7. Zucchini

I am using these ingredients to develop my farmhouse meal plan so here it is!

Monday:
My favorite recipe blogger is Skinny Taste!  Her food is always on point and are always healthy.  I am going to use my Bok Choi  for this awesome recipe!

I bought an air fryer for Christmas and absolutely love it!  I use it for everything and I know this will be great!  You can get the recipe here!

Tuesday:
I love Tatsoi!  It tastes just like spinach!  You can serve it raw in a salad or cook it.  The stems taste like tiny bok choi stems are are so good!

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In the summer time, I just want to get dinner done so I can have more time outside!  I love pizza and this one never disappoints.

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Rather than using spinach I substitute tatsoi.  You can substitute tatsoi for any spinach recipe!  Here is the recipe I use!  I use the refrigerated dough, but you can make your own if you are ambitious.  Whenever I grill chicken, I always grill an extra few to add in recipes later in the week.  I serve this pizza with a side of our salad to prevent me from eating too many slices!  If you are looking for a dairy free option, UnMoo has a great cheese made from cashew nuts!  They are right next to us at market and their product is amazing!

Wednesday:
Zucchini boats are my favorite and a low carb treat!  It takes a little work to put this together so I usually make two pans just so I have some for lunches!

They are a big hit at the farm house and they are so filling!  Get the recipe here!

Thursday:
I honestly eat a few leaves of kale each morning in my smoothie.  But I also love kale recipes for dinner!  Matt’s bunches are so big, they can handle breakfast each morning and a side!

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I love kale with pork!  Last week we traded our vegetables for a Boston Butt from Black Boar Farm at the South of the James Farmer’s market.  If you get your Boston Butt from Black Boar, tell him Black Creek Farm sent you!  We are in peach season, so I substitute peaches for apples and they are so good!  I cheat little on this recipe, cook the Boston Butt in the crockpot rather than the dutch oven for about 8 hours.  While I sauté the vegetables, I add the kale for the remaining 30 minutes.   I then shred up the meat and serve it as pictured.  You can get the recipe here!

Friday:
Friday night is for easy nights!  You should have some pork left over as well as some salad.  I love a healthy carnitas salad bowl!  Just use the leftover pork from Thursday!  I  love to make it once and eat it twice!

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You can get he recipe here.

You still have carrots leftover.  I use them for snacks, add them to salads, and even roast them as a side.  I promise, you will love it.

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

 

 

 

June 8th Farm Pick Up

There are weeks at the farm that we work so hard, it is hard to see all of the accomplishments we have made.  This past week was one of those weeks.  We worked so hard and was exhausted from all we did.  We took a moment to step back, and this is what we saw.

Last week was one of our most successful market days in the 10 years we have been at market.  Matt has honed in on his skill and the growing weather has been beautiful!  We were able to bring the most beautiful food to market and we were proud!

Then we did an impromptu farm tour.  Because we work so much having a farm tour is very hard for us as it takes us away from all the things that we need to do.  The tour ended up being powerful and rewarding!  A representative from Morris Cardiovascular and Risk Reduction Center came out and toured our farm and wrote a beautiful article about the nutritional value of buying local.  Scuffletown Garden Restaurant, the restaurant that is opening in the Strawberry Street Cafe space also came.  They plan on using our produce at their restaurant.  We know the chef and we know it is going to be spectacular!  We are looking forward to taking a moment to try them out!

IMG_3018In this picture you see Matt talking about how he grows his arugula and salads!

Sunday we took some time and caught our breaths. We needed it!  Our pond is not only the life blood of our farm, but it is also where we catch our breath!

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It is fed by spring water and it is where we fish, catch and release turtles.  It is where our son learns about nature!

Our son began his hunt for tomatoes and came across a few!

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Of course, he scarfed them up right away!  We will have a bounty of tomatoes in a few short weeks!

If you receive a farm share member bag, this is what you will be getting:

Kale
Salad
Beets
Green Garlic
Radishes
Favas
Fennel

Matts beets are the best this year!  They are so sweet, my favorite way to eat them is to slice them thin and eat them raw!

IMG_2951I have used them to dip in humus and have even used them in my salads!

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In this salad, you see golden beets and radishes.

Last week, Matt surprised me with Fava Beans!  I absolutely love them, they are some work but it is fun to make on a night that you aren’t in a rush to get dinner done.

fava-beans-md108648_vertYou have to shell the bean twice.  Once they are shelled you have to shell them a second time.  I love to make this recipe!  Braised chicken with artichokes and fava beans.

Matt’s fennel is delicious.  It has a great licorice flavor and when roasted or seared, the flavors develop beautifully!

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Martha Stewart has my favorite seared fennel recipe!  It resembles the wonderful braised fennel that I have had at Edo Squid!  Get the recipe here!

This will probably be the last week of green garlic!  Be sure to enjoy it!  I found this awesome video on You Tube and he does a great job giving you ideas!

We will see you at the South of the James Farmers Market at 42nd Street in Forest Hill Park this Saturday!  We will be there from 8:00 am – 12:00 pm!

 

June 1st Pick Up

I have to say,  last week was one of the best weeks we have had at market!  The spring has been so sweet to us and Matt has been working extra hard growing the very best produce!

Matt is so talented and his food is so tasty!  I would like to thank everyone who came out to the South of the James Farmer’s Market to support us.  Matt is truly an artisan when it comes to growing great produce!

If you are a Farm Share Member and are getting the bag option, here is what is coming in your bag this week:

Kale
Salad
Beets
Breakfast Radishes
Zucchini
Cabbage
Bok Choi

Here are a couple of my favorite recipes!

When the bok choi comes in so tender, I can’t stand to cook it!  I love it fresh!

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I make an awesome salad out of it following this recipe.   To make it a meal simply add grilled chicken!

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Photo Courtesy of Culinary Hill

It s so fresh, I promise you will not be disappointed!

I usually use a whole bag of salad for myself and bring them for my lunches using my favorite dressing recipe:

  1. 2 tablespoons honey.
  2. 1 tablespoon dijon mustard.
  3. 1/2 teaspoon fine sea salt.
  4. 1/2 teaspoon freshly crushed black pepper finely ground.
  5. 1 large garlic clove minced.
  6. 1/4 cup balsamic vinegar.
  7. 3/4 cup extra virgin olive oil.

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I love raw beets, so I slice them thinly on my mandaline and add in my radishes and carrots.  I always add two eggs for my protein, it helps me so I don’t get so hungry.

Matt’s breakfast radishes are to die for!  One of my favorite ways to eat them is to lay them atop some great butter and bread and sprinkle with microgreens!

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I always use Norwood Cottage bread and recently have fallen in love with UnMoo Nutter (nut butter).  They are right next to us at market!  They also have great cheeses.

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You all are also getting zuchinni!

SkinnyTaste is my favorite recipe blogger and if you are trying to be carb-free, give this a try!  I absolutely love this recipe and I never miss the noodles!  Here is the recipe!

You are getting a beautiful Chinese cabbage!  There are so many things you can do with this!IMG_0460.jpeg

I love a great cabbage salad but I really LOVE Fish Tacos and make a nice cabbage slaw with the cabbage!

If you are looking for an awesome recipe for your kale, try Lasagna Roll-ups!  They are so easy and delicious!  You can even meal prep these on Sundays!

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We are looking forward to bringing our very best to market next week!  We will see you at market Saturday, June 1st from 8:00-12:00.

May 25th Pick-up

I am back to blogging!  As many of you know,  I am a principal of the sweetest school in the world!  School is finishing up, SOL testing is almost done.  My STARs are shining bright and have worked hard so they can grow leaps and bounds and boy did they!  I am proud of them!  I am happy to finally get back to blogging and sharing with you what I plan on doing with my wonderful husband’s delightful food!

Last week, Matt really brought the best of the best!  Check him out! I am not an expert video person and I am unsure of that weird noise, but it all looks beautiful doesn’t it?

I hope you all enjoyed last week’s goodies!  You have more coming this week!  If you receive a farm share bag, you will find these great things in your bag:
Kale
Salad
Carrots
Sugar Snap Peas
Spring Onions
Zucchini/Squash
Turnips
Scapes
We will be bringing this and more to market.
One of my favorite things to make is pesto.  I wrote about it on Facebook last weekend.  It is so versatile, you can smear it on bread, toss it in pasta or even add it to macaroni and cheese!  I have even smeared raw chicken with it and cook the chicken in the oven.  Smeared atop a nice steak is divine!  Here is a great recipe I use.  I know it calls for walnuts but honestly, I use whatever nuts I have and there have been times that I did not use any nuts.
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It freezes nicely and just adds some pizazz!
Dd you know one bag of salad lasts 5 days!  During the growing season, that is all I do for my lunches!  I meal prep with so easily and add in two eggs for my protein allowance.  Last week I added in strawberries and cheese from Goats R Us.  If you come to market and want real fresh eggs, check out Earth’s Echo Farm.
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Our strawberries are done so I will add in Matt’s carrots, shaved turnips!  So yummy.  I seriously look forward to every lunch!  Once you make this dressing, you will never want store bought!  Here is my secret recipe:
  1. 2 tablespoons honey.
  2. 1 tablespoon dijon mustard.
  3. 1/2 teaspoon fine sea salt.
  4. 1/2 teaspoon freshly crushed black pepper finely ground.
  5. 1 large garlic clove minced.
  6. 1/4 cup balsamic vinegar.
  7. 3/4 cup extra virgin olive oil.

Make it easy on yourself and pour everything in a mason jar and give it a big shake!

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Those of you who are getting bags are getting the very first squash and zucchini!
YUUUUM!  They are so young and tender and the very first picks!
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I eat them raw, grill them and roast them!  I like them to be lightly cooked so they have a nice fresh taste.  Honestly, I hate soggy vegetables!
We also have sugar snap peas coming!  I love them raw but they are also great sautéed.
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Ina Garten is one of my favorite celebrity chefs!  Here is her recipe for sautéed sugar snap peas!
I hope you enjoy your delicious fresh food!  If you have pictures of what you make, inbox me on facebook and I will share them out!  I get so much pleasure seeing the great things you all make with our food!  If you have a recipe to share, I would love it as well!  I am always looking for great recipes!
We will see you at the South of the James Farmer’s market in Forest Hill Park this Saturday from 8-12!  I can’t wait!

July 28th Market Pick Up #11

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!

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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.

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

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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!

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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!

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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.

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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.

July 21st Market Pick-up # 10

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!

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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!

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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.

July 14th Market Pick-up # 9

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!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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– 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.