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 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt, and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned o

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 remaining olive oil onto cabbage slices and top with salt and pepper. Bake for 30 minutes, until edges of the slices are slightly browned.

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 large bowl, and toss with 1 Tbsp of salt. Let this sit for 20 minutes, then pound with a kraut pounder or potato masher until limp and juicy. Pack into a 1 quart mason or fermenting jar, leaving 2 inches of headspace at

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 far. I attribute this to a sandy soil that drains well, a raised bed system, and high ground location. The lower garden (behind the office building at 206 Charles Street) did have an unintended water feature over the we

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 a yogurt dip! Ingredients: 1 ½ lbs zucchini, grated (peel and all) 1 tsp sea salt 1/4cup all-purpose flour (a GF substitute also works well in this recipe) 1/4cup grated Parmesan 2 cloves garlic, minced 1 large egg, beat

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 clove garlic, minced 3 large red or sweet onions 4-5 carrots 2-3 zucchini 4 yellow or magda squash Directions: In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and g

For Week #5 of the 2018 FACSAP Harvest, we anticipate the following this Thursday, 21 June: BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané Napa Cabbage, Mustard (either bunched or bagged) Head lettuce Daikon radishes are not ready yet, nor are yellow squash as I had to replant both of those crops after they were flooded out the first time. GREEN THUMB GROWERS – Tom Miller No harvest this week. Kohlrabi is still one to two weeks from maturity. There may be a second cutting available on the Lacinato and Red Russian kale next week. Small amounts of lettuce mix may continue for another week. I will keep you posted on these products. Thank you. DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennif

If you’ve had Meg’s beets at any of our pot-lucks or tastings, this is the recipe she use, adopted from Nom Nom Paleo! Great for hot summer days, as you serve it cold. It’s also a FANTASTIC recipe for using with beets you freeze for later – simple cut off the tops and freeze the beets, in their skins, in a gallon ziplock bag. Then thaw and use them in this recipe for a fool-proof side dish that will steal the show! Ingredients: 6-7 beets, mostly of the same size Filtered Water Coarse Kosher Salt Cracked Black Pepper Balsamic Vinegar Extra Virgin Olive Oil Directions: Preheat oven to 400F Wash and dry beets. Remove the greens and trim stems just above where they meet the beets (set aside to u

Ingredients: 1 lb of beets, greens & stems removed (and saved for another Greens recipe!) 1 lb of carrots 3 Tbsp of Extra Virgin Olive Oil 3 Tablespoons of Balsamic Vinegar 1/2tsp of Salt 1/4tsp of Pepper Directions: Preheat Oven to 400F. Wash and peel the beets, then quarter them (or smaller if using larger beets. you want them to all be about the same size) Wash the carrots, peel if desired, then cut in half In a large mixing bowl, whisk together olive oil, balsamic, and salt & pepper. Add in beets and carrots and toss to coat. Spread coated vegetables on a baking sheet, then roast in the oven for 45min-1hr, until vegetables are carmelized. Remove from oven and drizzle with a bit more bals

Like many of our recipes, this one can be adapted to whatever veggies you have on hand! Leeks, mushrooms, onions, garlic and shallots can all be sautéed up before adding in the rice. And more delicate veggies such as peas, asparagus tips, and herbs can be quickly blanched (dropped in boiling water for 1min, then removed) and stirred in at the end. This is an endlessly versatile dish, just keep the liquid-rice ratio, and you’re good to go! Ingredients: 2-3 medium leeks, thinly sliced and rinsed well (dirt hides between the layers!) 1 cup diced shallots, or 1 large onion and 2-3 cloves of garlic 1 cup fresh peas (if using snow peas, snip off the ends and roughly chop) 1 cup asparagus tips (opt

For Week #4 of the 2018 FACSAP Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané Snow Peas. Dinosaur Kale GREEN THUMB GROWERS – Tom Miller Lacinato Kale Kohlrabi is still one to two weeks from maturity. I will keep you posted on this product. ​ HARTLAND NATURAL FARM – Jamie Whitaker Leeks ROCK RUN CREEK FARM – Francis Ngoh Beets Carrots Broccoli Cauliflower Potatoes GUERRA FARM – José Antonio Guerra Martinez No Harvest this week: Good night. It is a pleasure to be able to greet you again. I tell you that the crops that will first produce on my farm are squash, Magda and zucchini. Later I will have everything that I produced last year, bec

Recipe from Fermented Vegetables by Kristen & Christopher Shockey Ingredients: 6-8 HEADS of raw Garlic 2 tsps unrefined sea salt Directions: Peel garlic cloves and process to a sticky, thick paste consistency in a food processor. Sprinkle in salt. Pack paste into a quart size jar, top with a fermenting stone or a quart sized ziplock bag filled with water to seal the surface of the paste. Set jar aside (on a tray/baking sheet in case of bubbling overflow), in a cool location out of direct sunlight for 2-3 weeks, checking daily to make sure the paste is still submerged in it's own brine. When it's ready, the paste will taste milder than the raw garlic and with a bit of acidity. Store in sealed

This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note. Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy! Ingredients: 1lb of your choice of greens (swiss chard, kale, and spinach all work especially well) 1 Tbsp Olive Oil 1/2 medium onion, chopped (can also use 1/2 cup of spring onions) 1 cup of leeks, thinly sliced 2 large cloves of garlic, minced 9 large eggs 2 Tbsp milk 1/3 cup grated Parmesan Cheese 4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional) Salt and freshly ground pepper, to taste

Here are two ways to savor your Kale - they can be made with any kind of kale, although your results may vary with kale types. Curly kale will make cripsier kale. Lactinato (or Dinosaur) kale can be harder to coat in oil for dehyrdating, but stay crunchy longer. Ingredients: 1 large bunch of kale 2-3 tsps of extra-virgin olive oil 3/4 tsp of salt Spices to taste (cayenne, garlic powder, onion powder, etc) - optional Dehydrator Method: Wash and thoroughly dry kale. Remove stems and center rib. Coarsely chop. In a mixing bowl, toss kale with extra-virgin olive oil and sea salt and spices (if using) until thoroughly coated. If using a dehydrator, spread out on trays so that they do not overlap.

This recipe is courtesy of Kickshaws Kitchen, and as with many recipes pertaining to one type of greens, it can be used with most greens (or a blend of mild swiss chard and spicier greens such as mustard greens). Ingredients: 2 bunches of swiss chard leaves, chopped (about 8 cups packed) 1 Tbsp Extra Virgin Olive Oil 1 Tbsp unsalted butter, plus more to grease baking dish 1 cup low-fat milk 2 Tbsp all-purpose flour 1/4 tsp fine sea salt 1/4 cup Parmesan cheese, divided (or non-dairy mozzarella style cheeses) 1 Tbsp dry whole wheat bread crumbs 1/4 tsp ground black pepper Directions: Pre-heat oven to 350F Place chard leaves in a saucepan with the 1 cup water and cook over medium heat until le

For Week #3 of the 2018 FACSAP Harvest, we anticipate the following this Thursday: Blenheim Organic Gardens – Lawrence and Becky Latané Mustard bunches Mix of Butterhead, Loose Leaf, and Romaine Lettuces Napa Cabbage is almost ready! Green Thumb Growers – Tom Miller Red Russian Kale I am hoping to have Lacinato kale ready for delivery next week and will keep you posted on this product. Downtown Greens Youth Farm Program – Jennifer Gron One unique item per share member from the “Harvest Treasure Chest”. Choose from: lemon balm (live plants) seed bombs herbs (thyme, garlic chives, basil mix) Looking forward, I expect to have baby kale and mustard greens mixes in the next few weeks if they hav

Blenheim Organic Gardens has additional produce for purchase for our members this week! To order, please email them directly at blenheimorganicgardens@gmail.com no later than this Wednesday, May 30th at 9pm. Your order will be delivered at our CSA pick-up on Thursday - please plan to be arrive promptly at 6pm to receive your order and pay Cameron from Blenheim Organic Gardens directly. Enjoy! --Arugula, $5 a bag; --Salad mix, $5 a bag; --Rainbow Chard bunches, $4 --Collard bunches, $4 --Kohlrabi bunches, $4 --Heirloom spearmint bunches, $3 --Half-pound bags of mixed field greens, $5 a bag

This recipe can be used with Chard, Kale, Collards, or a mix of these or other greens. Ingredients: 1lb of Greens 1 onion 1 large garlic clove, finely chopped 2 Tbsp of olive oil 1/2 tsp of salt 1/4 tsp of cracked black pepper 3 Tbsp of craisins or currants 1/3 cup of water 1 1/2 ounces of crumbled feta (optional) Directions: Cut stems & center ribs from greens, then chop into small pieces. Dice up the onion and toss with stem pieces. Coarsely chop the leaves into bite size pieces. Heat olive oil in a 6qt heavy bottom pot, then saute garlic 1-2 minutes, until golden. Add in stems, onions, salt, and pepper. Cook 4-6 minutes, until onions are cooked through and stem pieces are tender. Add in c

You can use almost any greens for this - kale, collards, spinach, beet greens, chard, etc. Directions: Wash greens well and drain, then chop them and remove any tough, fibrous stems. In a large saucepan, heat olive oil – enough to cover well the bottom of the pan – and add one or two chopped onions, and your choice of combination of spices such as chopped fresh ginger, ground coriander, ground cumin, garam marsala, turmeric, paprika, green chili, etc., and minced fresh garlic. Stir well and sauté for several minutes, stirring frequently, until onions are soft, and flavors are well incorporated. Add chopped greens in handfuls, stirring well to incorporate between each batch. Sauté all togeth

Makes 2 cups Ingredients: 2 1⁄4 lbs greens, such as kale, spinach, chard,collards, beet greens, etc. 1 cup olive oil 1 garlic clove (or more to taste) 4 tablespoons vinegar 2/3 cup chopped nuts (toasted or raw walnuts, pecans, etc.) or blanched almonds Salt Directions: Wash the greens well. Chop the leaves and stems and remove any fibrous, tough stems. Bring a pot of lightly salted water to a boil. Stir in the chopped kale or other greens and cook for about 4 minutes, or until the kale has softened and turned bright green. Immediately transfer to a colander, rinsing with cold water. Drain well. Put remaining ingredients in blender and blend, adding small amounts of greens at a time. If paste