Category Archives: Our Farm

2018 CSA Spring May 12th

2018 CSA Spring May 12th

  • Baby Salad Mix
  • Tomatoes
  • Cucumber
  • Chef’s Chervil
  • Red Ribbed Sorrel
  • 10×10 Red Mustard
  • Micro Amaranth
  • Micro Cilantro
  • Micro Tatsoi
  • Micro Red Cabbage
  • Poultry Herb Mix
  • Mint
  • Chives
  • Marjoram

Some classic salad ingredients are included this week with a box of baby greens, tomatoes and cucumber. We like to chop the tomato and cucumber into a bowl and drizzle them with balsamic vinegar and use that combo as the “dressing” to the greens. The red mustard can make a nice side veggie for a dinner by just pan frying until wilted. They are also delicious raw, if you prefer. Consider the possibility of spring rolls this week using a selection of your microgreens, a bit of slivered mint, baby salad mix, and a chive laid in the middle. Serve with a plum sauce for dipping. (Some like these with fish sauce. A meat can be added to your liking such as cooked shrimp, chicken or beef strips.)To your health and your pleasure, always! Enjoy

 

2018 CSA Spring May 4th

2018 CSA Spring May 4th

  • Calamondin Oranges
  • Ponderosa Lemon
  • Gourmet European Cucumber
  • Baby Arugula
  • Red Ribbed Sorrel
  • 10×10 Lettuce Mix
  • 10×10 Kale
  • Chives
  • Sage
  • Mint
  • Micro Red Cabbage
  • Micro Collards
  • Fresh Turmeric

With these hot dry days, consider an iced citrus mint, or cucumber mint beverage for refreshment. Torn leaves of mint and slices of citrus or cucumber can be cold brewed overnight in a container in your fridge for a light infusion. Or the mint can be brewed as a tea, allowed to cool, and then your citrus can be sliced and squeezed in. When using the Calamondin oranges, try using a pair of scissors to cut directly over your drink (salad, dish, etc).  If you want to exclude any seeds, cut over a bowl to catch the juice and skin then remove the seeds. I like to put one of the little oranges and some mint sprigs into my water bottle for the day, making for a gentle infusion.  

To your health and your pleasure, always! Enjoy

 

Beet Tops

2018 CSA Spring April 7th Beet tops

2018 CSA Spring April 7th Beet tops

  • Beet Greens 10×10
  • Ginger
  • Turmeric
  • Watercress Box
  • Collard Greens 10×10
  • Salad Mix 10×10
  • Mint
  • Papaya
  • Dozen Eggs
  • microgreens

I don’t get out to restaurants much these days, but I have had a beet greens salad that I thought was delicious and simple enough to replicate at home. The beet greens are served fresh, raw, chopped into large pieces, and then topped with goat cheese, toasted pecans and a sweet balsamic reduction. Sometimes I will add a squeeze of orange on top. For the reduction, I put about ½ a cup of balsamic into a sauce pan and simmered it really low (beware of being directly over the pan as the fumes can bite the nose), and as it thickened up, added a tablespoon of honey. Just reducing the balsamic vinegar will be sweet, so this addition can be skipped. Sometimes I will sweeten the toasted the pecans instead and drizzle a bit of balsamic without reduction to save time. But the salad can be made entirely without any sweetening agents at all and still be very tasty.
This weekend marks the first day of our Spring CSA share and the first day of our Charlottesville Market, downtown right next to the Water Street parking garage. Our farmer’s market season runs from April to December at the downtown Charlottesville location, and south of town at Forrest Lakes (through October). All CSA members receive a 10% discount on purchases made at either of our market stands.
We really hope to see you at our Saturday market! Hope you have a marvelous week…to your health and your pleasure, always!