From Kickshaws Kitchen in Fredericksburg. Ingredients: 1 lb fingerling potatoes, sliced lengthwise to 1/4inch thickness 2 cups distilled white vinegar Extra virgin olive oil Sea salt Black Pepper Directions: In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels. Preheat the broiler with a rack about 6 in

Recipe from Kickshaws Kitchen in Fredericksburg. Ingredients: 4 Cloves of garlic 1 2-2.5lb head of cabbage ¼ cup olive oil, divided 1 tsp sea salt 1 tsp ground black pepper Directions: Preheat oven to 450F. Brush about 2 Tbsp of olive oil onto a baking sheet. Prepare the cabbage by pulling off any dirty or wilted outer leaves. Using a sharp knife, cut the cabbage into 1” thick slices. Rub the garlic cloves on each side of the cabbage and place on the baking sheet. Brush remai

If you’ve never fermented before, this is a SUPER EASY one to start with. You can use almost any type of cabbage, and small batches ferment faster so you can enjoy them sooner! Just be sure to use only organically grown produce (like what you get in our CSA) to ferment. Ingredients: 1 Head Cabbage 1 Tbsp Himalayan Pink Sea Salt or REAL Salt Directions: Wash and dry cabbage. Use a food processor or knife to shred cabbage into uniformly sized pieces. Place shredded cabbage in a

For Week #6 of the 2018 FACSAP Harvest, we anticipate the following this Thursday, 28 June: BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané Napa Cabbage Zucchini DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron Harvest Treasure Chest: select what you like from these items: fresh herbs – various basils and garlic chives, green beans. Large Shares select two items and Small Shares select one item. Our vegetable garden has weathered these heavy rains and floods well so f

This is a great recipe for now AND later. Zucchini doesn’t freeze well for most other recipes, but if you shred it first and pop it in a freezer bag – they’ll make delicious fritters whenever you want! In fact, freezing helps pull out the water from the zucchini, so just drain them after defrosting and you’ll have even crispier fritters. You can also add in chopped herbs, parsley and mint go wonderfully, to liven it up – and if you’re feeling extra fancy, try topping it with

This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them. Ingredients: ½ cup Aged Balsamic Vinegar ¼ cup Extra Virgin Olive Oil 1 Tbsp Kosher salt or Sea Salt 1 Tbsp Cracked Black Pepper 1 cl