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.

July 7th Market Pick-up #8

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!

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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!

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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.jpgTatsoi 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!

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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.

stonewall_radishescarrots.jpgIf 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.

June 30th Market and Pick-up # 7

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
  • Kale
  • Field Greens
  • Onions
  • Green Beans
  • Carrots
  • Salad Turnips

Here is my farm house menu for the week:

Monday:  Asian Chopped Salad with Spicy Peanut Dressing

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.

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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.

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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.

Wednesday:  Grilled Salmon served atop Turnip Salad  

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.

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The added pumpkin seeds are wonderful!

Thursday:  Grilled Shirt Steak with Fresh Green Bean Salad

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!

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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!

Friday:  Grilled Peach Salad with Honey Vinaigrette

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!

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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:

Raishes
Summer Spinach (Tatsoi)
Summer Loose Leaf Romaine (Tokyo Bekena)
Fingerling Potatoes
Arugula
Radishes

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

 

June 23rd Market and Farm Share Pick-up #6

The longest day of the year is June 21st and it is the peak of the growing season! Our vegetables love the long, hot days.  It is the time that our fertile fields begin pumping out beautiful food!  Long days equate to long days of work to ensure great production.

We have harvested all of our garlic and hung them in the barn to cure.  Our interns, Stephen and Emma have worked hard harvesting and hanging the garlic.

Above you see Stephen harvesting the garlic and taking to the barn.  He is living on the farm with us for a second year!  Stephen is learning sustainable farming from Matt and is a great asset in the field.  Emma, on the right, is a graduate student at Virginia Tech studying sustainability.  She is learning all she can to apply them to her studies.  We are grateful to have these two young ones coming to our farm to learn from  and help Matt.

Matt is engineering a system to bulk produce compost tea to integrate into our soil to bolster fertility.  Compost tea contains all the soluble nutrients extracted from the compost, but also contains all the species of bacteria, fungi, protozoa and nematodes in the compost. The boost of beneficial organisms enhances a plant’s immune system protecting them harmful diseases.  Matt’s inventions always amaze me and his creative mind solves real problems quickly!

If you are a farm share member you will find in your bag:

  • kale
  • carrots
  • squash
  • field greens
  • turnips
  • radishes
  • onions

Here is my farm meal plan:

Monday:  Kale and Quinoa Salad

In the summer, we eat a lot of salads.  Mainly because they are easy!  Really, who wants to cook after a hot day outside! One of my favorite salads is kale salad.  I don’t massage the dressing in, I simply make it a day ahead of time and let it marinate.

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I love this recipe because of the high protein content.  You really don’t need meat.  Quina has 8 grams of protein in a cup and and one cup of kale has 2.9 grams of protein.  Lean, healthy proteins are what you body needs!

One of our farm share members shares beautiful vegan recipes with me.  I thought of her when I found this one and hope she enjoys it!

I have also made this recipe for my healthy lunches I take to work with me.  It is truly so good and after eating something this good, you have energy to last you the rest of the day!

Tuesday:  Salmon and Summer Squash in Foil 

Talk about easy and healthy!  Put it in a foil pack and cook it for 30 minutes.  During your 30 minutes, work out, fold laundry, or play with your child!  This is such a healthy, clean recipe that is so very easy.  Serve it along side Matt’s field greens and you have a remarkable dish!

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This is also kid approved!  Our son absolutely loves it!  He even helps make it and feels good about his contribution to dinner!

Wednesday:  Stir Fried Carrot Noodles with Chicken

Last year, I finally broke down and bought a spiralizer.  I absolutely love it!  This recipe uses spiralized noodles instead of noodles so it is extra healthy!  This recipe calls for chicken but I have used all kinds of proteins in this.

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The recipe calls for spinach, but I use tatsoi or bok choi whatever I have on hand.  Matt and I usually eat whatever is left over from market so I have learned to be very flexible.   know you will love this recipe.

Thursday:  Sautéed Japanese Turnips with Turnip Greens and Panko Crusted Pork Chops

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Many people only eat the turnips, but the greens are outstanding!  I suggest serving them together along with pork chops!

20160520-japanese-turnips-vicky-wasik-8It is such a simple and easy dish!  Served along side baked pork chops, you can’t go wrong.

 

 

 

 

 

Friday:  Bangin Good Chicken Salad

I love bang bang shrimp, chicken, or whatever!  This is an easy bang bang recipe!  I use Matt’s Field Greens and they are delicious with this.  This is another recipe that I make ad take for my healthy workweek lunches.

bangin-good-chicken-salad-550x825.jpgIt literally takes 3o minutes to pull this together and you are done!  The bang bang sauce is delicious!

We will also have tatsoi, arugula, tokyo bekena, and bok choi at market so be sure to stop by and pick up some of our goodies!

We will be at the South of the James Farmer’s Market this Saturday from 8-12!  See ya there!!!

June 17th Market and Farm Share Pick-up #5

They say there is no tired like end of the year teacher tired.  They are right!  This week was filled with end of year celebrations and cheers!  I had my Pre-K and 5th Grade Moving Up ceremonies.  My 5th Grade Moving Up Ceremony became quite emotional to me.  I was able to hold myself together until the end of the ceremony and I balled, ugly crying and voice cracking in front of everyone.  Those kids were in 1st grade when I came to Sandston.  When their 1st grade teacher left after the first week of school, I taught them for a month along with my fabulous Title 1 Reading Specialist until we could find an amazing teacher (she was outstanding).  I became very close with this bunch because of that.  They will be taking a piece of my heart with them to middle school.  I am so blessed to be able to touch the precious lives I touch.  There is truly no job more rewarding!  With that said, this blog posting will be a little on the light side.  I hope you understand!

Each year Matt grows cabbages.  They are always so beautiful!  This year, he decided to grow Napa cabbages!  They are true beauties and what I am most excited about!

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They are great raw as a salad and in stir fries!  I am thinking of making some fish tacos with them!  I love a good taco!  I will add some of these beautiful radishes and carrots and have a great dinner!

Here is my recipe for Asian Fish Tacos with Cabbage Slaw!  They are so good and so clean!  You will absolutely fall in love!

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I would like to introduce you to my friend Corey!  She may look familiar because she has been our market helper for several years!  Corey has a facebook page called Life Is 4 Tasting.  She visits the South of the James Farmer’s Market regularly and picks up fresh food from many of the vendors.  She then posts her meals on this page.  She is a talented chef and creates the most beautiful dishes!  She will be be popping in helping us out from time to time, so be sure to check out her posts!

Here is what our Farm Share Members will be getting in their bags and what we will have on our tables:

Radishes
Green Beans
Spring Onions
Napa Cabbage
Field Greens
Kale
Squash

We will have the same things out for our market shoppers but we will also have carrots, arugula, and turnips, tatsoi, swiss chard, and tokyo bekenna.  It is going to be a great week!

We will see you at the South of the James Farmer’s Market this Saturday from 8:00-12:00.