Category Archives: Our Farm

2015 CSA Summer August 15th

  • Baby Arugula Box
  • Rainbow Chard
  • Green Beans
  • Eggplant
  • Pepper Medley
  • Watercress Box
  • Collards
  • Tomatoes
  • Gourmet Cucumber
  • New Potatoes
  • Garlic
  • Rosemary
  • Tarragon
  • Zucchini/Squash
  • Squash Blossoms

This week a recipe comes to us by one of our CSA members that includes use of the tarragon, squash blossoms, garlic and zucchini (ahem, Thank You!):

http://www.c-ville.com/beyond-organic-local-farmer-michael-clarks-produce-thrives-despite-growing-pains/#.Vc6OZpdvC8A

Maltagliati Pasta with Summer Vegetables: 8 oz maltagliati pasta; 3 tbs olive oil, divided, plus more for garnish; 2 leeks trimmed, cut lengthwise and sliced into half-moon shapes; salt and pepper; 4 garlic cloves, thinly sliced; ½ lb baby zucchini, thinly sliced; kernels from 2 cobs of shucked corn (approx 2cups); up to 12 squash blossoms; 2 tbs unsalted butter; 2 tbs minced fresh chives; 1 tbs minced fresh tarragon leaves; 12 fresh basil leaves torn to bite size; 2 oz ricotta salata, thinly sliced (about ½ cup), OR fresh ricotta. Boil water for pasta; cook until al dente. Heat 2 tbs olive oil in large frying pan, medium heat. “Oil shimmers”=add leeks, salt and pepper, cook until golden brown. Stir in garlic and zucchini, plus 1 tbs of oil and finish to golden brown. Stir in corn and turn off heat. Prep zucchini blossoms by twisting the pistils from the center, removing leaves at the bottom and the stem. Tear the squash blossoms into strips and stir into leek mixture. Drain pasta, reserving 1 cup of cook water. Return pasta pot to stove and add half of the pasta water with the butter. Cook at medium heat until reduced 1/3 and emulsified. Stir in pasta and zucchini until coated, using more pasta water if needed. Add herbs, taste… and serve in bowls topped with ricotta salata and drizzled olive oil. Enjoy immediately!

2015 CSA Summer July 18th Planet Earth Diversified

2015 CSA Summer July 18th Planet Earth Diversified

  •  Green Beans
  •  Pepper Medley
  •  Baby Arugula Box
  •  Collards
  •  Watercress Box
  •  Tomatoes
  •  Cucumber
  •  Potatoes
  •  Early Garlic
  •  Shallots
  •  Poultry Herb Blend
  •  Lemongrass
  •  Zucchini/Squash
  •  Squash Blossoms

2015 CSA Summer July 18 Planet Earth Diversified

Planet Earth Diversified greenhouse Production

Planet Earth Diversified greenhouse Production

Sharondale Farm Mark Jones Mushroom expert

Sharondale Farm Mark Jones Mushroom expert

Care and protection are reflected in the flavor and healthy benefits of what some have called “medicinal quality” herbs. This mindfulness is also revealed in the distinctive methods used to tend the soil, via compost, no-till, and an ecologically based focus all the way down to microscopic levels. Michael picked up some spawn to set spores in his compost this week courtesy of Sharondale farm’s Mark Jones. They have long enjoyed sharing insights about permaculture and biology. Both also explore the habitat and relationships of microbial action in their climates. The spawn to seed the compost was the “garden ally” stropharia rugoso-annulata which according to Mark’s website “attracts earthworms, captures phosphorus in the soil, and eats coli-form bacteria”. The journey began for this strain at another friend’s farm: Ted’s Last Stand. They are just one aisle over from us at the Saturday market in Charlottesville.

stropharia rugoso-annulata

stropharia rugoso-annulata

This week’s tender baby arugula is an all time favorite for many. The flavor does not have the big spicy bite of adult arugula, but rather a sweet nuttiness. We hope you enjoy! J
Care and protection are reflected in the flavor and healthy benefits of what some have called “medicinal quality” herbs. This mindfulness is also revealed in the distinctive methods used to tend the soil, via compost, no-till, and an ecologically based focus all the way down to microscopic levels. Michael picked up some spawn to set spores in his compost this week courtesy of Sharondale farm’s Mark Jones. They have long enjoyed sharing insights about permaculture and biology. Both also explore the habitat and relationships of microbial action in their climates. The spawn to seed the compost was the “garden ally” stropharia rugoso-annulata which according to Mark’s website “attracts earthworms, captures phosphorus in the soil, and eats coli-form bacteria”. The journey began for this strain at another friend’s farm: Ted’s Last Stand. They are just one aisle over from us at the Saturday market in Charlottesville.
This week’s tender baby arugula is an all time favorite for many. The flavor does not have the big spicy bite of adult arugula, but rather a sweet nuttiness. We hope you enjoy!

Lacinato Kale

CSA Spring June 6 2015

  •  Chard
  •  Collards
  •  Baby Arugula
  •  Lacinato Kale
  •  Lemon Verbena
  •  Spring Onions
  •   Flat Parsley
  •  Rose Geranium
  •  Rosemary
  •  Sage
  •  Thai Basil
  •   Tarragon
  •  Oregano
  •  Chives
  • Squash Blossoms

 

Berries are in at the Charlottesville City Market and one of our all time favorite things to do with rose geranium is here: strawberries for stewing and brewing!   Any fruit will do but strawberries are especially yummy when stewed with rose geranium sprigs that are then fished out when the leaves begin to turn army green colored. We stew the strawberries a bit to let them cook, in sugar and a bit of water, and towards the end (just a few minutes cook time), drop in the sprigs of rose geranium, taking care to turn down the flame as the scent will cook off at high temperatures. I add mine after letting the strawberries cool for a few minutes.

 

We use the stewed strawberries in drinks, making a tea of it by adding water and honey, topping for waffles and pancakes, stir into a yogurt cup, or use in yogurt for a dressing of an apple salad, even as a base for a fruit chutney. Once cooked and the leaves removed, it can also do well stored in the refrigerator for future use; just be sure to pull out the rose geranium, or it can mess with the flavor, becoming overpowering to your dish. When we use this as a chutney, is usually with a yellow curry.

 

photo: gardenaction.co.uk

Please be sure to see attachment for lots of yummy ideas for your squash blossoms. Consider also using them as a topping for a gourmet pizza. Many people will remove the inner base of the flower, but we leave it in. Lacinato kale is also in your CSA share this week. Cutely nicknamed dinosaur kale, it does well chopped into a saute pan and cooked for a few minutes. This kale is well liked as “chips”: remove thick center rib, cut to desired size, coat in oil and favorite spices (simple salt and pepper does nicely), and bake about 10 minutes, checking for roasted crisp finish.