Tuscan Kale or Spigariello
Arugula or Mesclun Salad Mix
Salad Tomato or Broccoli Shoots
Today is not a typical Sunday for us; because today we are headed to Richmond to participate in a farmer cook off as part of Fire Flour Fork’s Urban State Fair. This is a great activity to be involved with since it highlights some local area farmers as more than just food producers; but also as lovers of food. Most of all we enjoy cooking for people and little friendly competition is always fun. It is a general assumption, rightly so, that farmers are not necessarily good cooks; but we are part of a new generation of farmers that have entered into farming from a background in food service, namely restaurants and so have we approach our growing from an interest in taste, quality, and for selfish reason grow crops we are interested in eating. Another added dimension becomes true seasonality, we spend our year learning about how to cook based on what is available and what tastes best during a certain season. For example certain crops taste better after a frost; but others will bolt (go to seed) with extreme temperature fluctuations, these details inform our planting in the next growing season. We have implemented Sunday Farm Suppers as a way to highlight seasonality, not what we assume we should have in September, such as broccoli, parsnips, and carrots; but what actually thrives here in Virginia in September, such as eggplant, chiles, cilantro, and radishes. True seasonality informs our cooking every day and it has led us to explore cuisines from around the world in order to find uses for the various combinations of crops we grow and to satiate our passion for eating delicious food. We encourage all of our CSA members who have decided to take this culinary ride with us to find a little time to keep exploring new and different uses for the combinations of produce items we bestow each week.
Enjoy the Share……Brian and Autumn