Tag Archives: twitter

Cajun Grill-less Corn Recipe

15 Jul

Our post this week comes from The Farm Table member, and guest blogger, Laura Miller, who blogs over at Beyond the Cuke. When we asked her to come up with a post for us featuring Farm Table produce, we were flattered to get this post in return. First, she had us at Game of Thrones, and while we don’t expect to be adding “milk of the poppy” to our add-on list anytime soon, we were delighted to hear she thinks so highly of us. Thanks for a great post, and recipe, Laura!

3 Reasons Why The Farm Table is the Best of All of the CSAs

Let me just put it this way–If this was Game of Thrones, House Baratheon, House Lannister, House Stark and House Greyjoy would see no reason to wage war because The Farm Table obviously rules the realm. Here’s why:

1. No vegetable ninjas here. I’ve tried my share of vegetable delivery services and I’ve never come across one with such friendly neighborhood coordinators! In fact, not only did these other services not have Angela, my friendly neighborhood coordinator who chats with me about running and blogging, but they might not have had NCs at all for all I know. After all, I’d just leave a box out and sometime by the end of the day–varying times, meaning that my veggies might sit out for a bit since I wasn’t sure when to expect them–it’d be replaced by another box of veggies.

Okay, okay. I’m sure there are neighborhood coordinators for all CSAs but I’m just going to assume they were vegetable ninjas until you provide evidence that proves otherwise.

2. The “S” in “CSA” could stand for “Social.” It doesn’t, but it could. With everything from farm volunteer days like this one in May to local food tastings like the one that I had the pleasure of attending last night at The Savory Grain, your weekly veggie boxes basically come with berries, potatoes and a new set of like-minded friends.

3. Piles and piles of produce. Here’s a visual:

Beyond the Cuke

So maybe we don’t get corn every week but we get the week’s version of corn. No more eating out of season food that has traveled all of the way from South America or the West Coast. In July, you’re going to eat peaches. In September, you’re going to have some apples. And you’re going to enjoy them because they’re delicious, in-season and local.

Since this week’s corn is, well, corn, here’s something to make with the Farm Table box bounty:

Cajun Grill-less Corn, otherwise known as “Targaryen Corn”

What You’ll Need:

4 medium ears of corn
2 tablespoons vegan butter substitute
1/4 teaspoon chili powder
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup vegetable broth

What You’ll Do With It (before eating it, of course):

1. In a large pot, bring 3 quarts of water to a boil. While the water’s boiling, peel your corn.
2. Add the corn to the water. Return to a boil and cook for 3-5 minutes until tender. Keep an eye on it–you don’t want mushy corn but you don’t want hard corn either!
3. While boiling the corn, melt your vegan butter substitute in a small saucepan. Stir in the chili powder, pepper, garlic powder and cayenne and stir for 1 minute.
4. In a small bowl, combine cornstarch and broth. Once combined, whisk into the butter mixture. Bring to a boil and cook and stir until slightly thickened, which should take about 1-2 minutes.
5. Drain the corn and then get your Van Gogh on and paint the corn with the seasoned butter.
6. Sit back and enjoy compliments from your fam, after enjoying at least two ears yourself, of course.

Veganized recipe from Taste of Home

Laura Miller Beyond the Cuke
Laura Miller blogs about each week’s kitchen triumphs–and kitchen “learning experiences”–featuring The Farm Table produce at Beyond the Cuke. Follow @beyondthecuke on Twitter and Instagram.

Local Meets Local

20 Mar

The Farm Table kicks off the 2013 season with a “one night only” Spring Market at Hardywood Park Craft Brewery, tomorrow, March 21st from 4pm-9pm.

We’ll be selling fresh local produce, breads, pastries, honey, and more.

Shop while you enjoy some of Hardywood Park’s fantastic local brews.

Renew your membership, or bring a friend to sign up at a discounted rate.

Be There!

IMG_4903
Follow us on Twitter @TheFarmTable and @Hardywood

The Farm Table Spring Market
4:00-9:00PM
Hardywood Park is located at 2408 Ownby Lane, Richmond VA 23220.

Get To Know: Your Farm Table Neighborhood Coordinators, Part II

16 Aug

We have really enjoyed introducing you to The Farm Table team, and have more to share about the people who deliver your Garden, Chef, and Breakfast Box to you each week in our newest Get To Know series installment. Many of the Neighborhood Coordinators we will introduce you to in this post found The Farm Table through a Living Social promotion, and quickly decided to join The Farm Table team. We are running a Living Social promotion now through Sunday, so please pass the word along. You never know where it will take you!

Christine with her dog, Maggie in Sedona, AZ

This is Christine Berg’s first season as a Neighborhood Coordinator with The Farm Table, after relocating back to Richmond from San Francisco, CA. While living in the Bay Area for 7 years, she discovered the importance of organic farming and eating local food. She delivers to the Chesterfield/Chester area, and has so far really enjoyed working with The Farm Table and the members in her area.

Christine enjoys trying different recipes – mixing it up, and being conscientious about eating seasonally.  Her favorite fruits and veggies are cherries, any type of berry, cucumbers, butter lettuce, beets, and spinach.  She also enjoys making and eating fermented foods – kombucha, kimchi, sauerkraut, yogurt.

When not delivering food for The Farm Table, Christine serves as  a full-time registered nurse, but outside of work she enjoys cooking from scratch, spending time with friends and family, being outdoors – hiking, cycling, reading.  This season, she and her husband planted their own garden and look forward to simply walking outside to the back yard to get food!

Kathy Frazier joined The Farm Table through a Living Social promotion last year.  She was so pleased with not only The Farm Table products and services for their members, but also how The Farm Table supported local farmers and communities.  When the opportunity arose this year, Kathy chose to join the team as a neighborhood coordinator and couldn’t be more thrilled.  Her delivery areas are in Chesterfield including South Brandermill/Hull St. Rd./FoxCroft/Hampton Park neighborhoods. She looks forward to making connections with members and getting a first peek in those lovely produce boxes every week!

Although not originally from Richmond, Kathy calls Richmond “home” having lived in the metro area for the last 25 years.  During her childhood, she had the opportunity to see much of the country living in Florida, Iowa, North Carolina, Nevada, Wisconsin, and finally settling in Virginia.  She graduated from Virginia Commonwealth University and worked for 10 years at NewMarket Corporation in Information Technology, focused on web development.   Kathy has two elementary aged children and a wonderful husband who keep her very busy when she’s not delivering Farm Table boxes.

The Farm Table membership plugs right into one of Kathy’s favorite past-times; cooking and experimenting with whole foods.  A great find for her was the kale chip recipe published in the weekly newsletter.  Kale chips were a huge hit with her kids and a staple snack in the Frazier household meal plan.  Kathy also enjoys antiquing, gardening, being involved with her children’s activities and is a strong supporter of the arts.  After a long day, she can be found out on the patio, enjoying the company of friends and family, listening to some good music, and enjoying a nice glass of wine.

Patty Carpenter and her husband of 30 years moved to Richmond 20 years ago from Seattle, Washington. They have
three children, ages 24, 18, and 14 and a Welsh terrier named Tucker.

Besides delivering fresh, local produce every Thursday, Patty stays busy working as a massage therapist, volunteering at her children’s
schools, helping with the Richmond Soap Box Derby Foundation, and enjoys cooking, reading, attending the kids’ various events and
performances, and doing just about anything outside.

Patty found The Farm Table through the Living Social promotion this year and loved the idea of supporting local farmers. With her family’s busy schedule, she often misses the Farmer’s Markets, and so having fresh-from-the-farm produce delivered to her door sounded like a fantastic idea! Patty was so impressed with the Farm Table folks she met, that she became a neighborhood coordinator right away. She has really enjoyed trying new recipes with the delicious veggies and meeting the like-minded folks she gets to deliver to each week in Glen Allen.

 Susan Medina says, “Life is interesting, and quite contradictory. I’m afraid of heights, but married to a man from La Paz, Bolivia (in the Andes Mountain chain, 13,000 feet up).  We visit often.  I love the Spanish language, speak fluently, but still struggle to raise my three children bilingually.  I am anti-electronics but am a blogging mom.  I believe children should play outside more, but will come running back inside myself when a bee buzzes by. I live in the country, but crave the variety of city life.  My favorite food is watermelon and least favorite is lima beans.”

This is Susan’s second year as a Neighborhood Coordinator for The Farm Table, a job that has helped her slow down life’s hectic pace and teach her kids the importance of eating whole foods, eating locally, and that eating vegetables is delicious! 

Lou with her husband Steve who accompanies her on her weekly Farm Table route

This is Lou Stafford’s first year with the Farm Table after contemplating for years joining a food cooperative.  When she saw the Living Social promotion for the Farm Table, she thought she would give it a try.

Lou loves to cook and to experiment with new recipes, many of which she finds from her extensive collection of cookbooks.  She loves most kinds of food — the exception is okra! Lou grew up in Roanoke, went to William and Mary and moved to the Richmond area afterward.   She retired from the Virginia Lottery 10 years ago.

Lou loves going to the Y, especially the step aerobics, Zumba, Pilates and yoga classes.  She recently joined a group of women who coil baskets and decorative items from long pine needles.  She also enjoys knitting, and growing vegetables in containers and raised beds (square foot gardening).

Lou is the proud Mom of 2 sons — one is an occupational therapist in Richmond, the other in the Navy in Naples, Italy. In addition to delivering The Farm Table produce to the Ashland area, she is currently studying Italian — planning on a trip to visit her son!

 

 (For those of you checking, blog winners from our last post will be announced this weekend)

Summer Squash Tart and a Delivery Box Giveaway and Discount

1 Aug

The Giveaway is over, but please read on for a fabulous recipe from Tim Vidra!

We were so pleased when Tim Vidra, The Farm Table’s Twitter and Pinterest guru, agreed to do a guest post for us on our blog.

Many of you know him already as the author of the E.A.T. blog, where he shares many of his food inspirations, and advocates using simple, and local ingredients. We think that if you are invited to his house for dinner, you are one lucky person.

This might be the next best thing to an invitation:

In our house I do most of the cooking, and for this guest post I am going to have to give credit where credit is due — my better half came across a variation of this seasonal tart recipe in one of her Real Simple magazines a few years back. Now for me, Real Simple is not a magazine I frequent and it certainly wouldn’t be the first source for recipes I’d lean on — well here I am a couple of years later continuing to make this easy, tasty, and very eye appealing tart that I know you will also enjoy.

We most recently had all but a few of the main ingredients required for this tart recipe come in our farm table Chef’s Box delivery — squash, zucchini, leeks, and even dill. So with that, you can create this in a few real simple steps!

Ingredients:

  • Summer squashes (yellow squash, zucchini, anything you like)
  • 1 small potato (red, purple, yellow — again, anything you like)
  • 1 leek
  • A few sprigs of fresh dill — to desired taste, about 2 tablespoons, chopped
  • 4 ounces of Feta Cheese
  • 2 tablespoons of extra virgin olive oil
  • Fresh ground pepper and kosher salt to taste
  • Pie crust (store-bought works well)


Preparation:
Heat oven to 375 degrees and thinly slice squashes, potato and leek — we use a mandoline on the vegetables to get a super thin and uniform slice (though a sharp knife and steady hand will get the job done).


Heat oil in a skillet and cook squashes, leeks with salt and pepper to taste until tender, about 4 minutes. Stir in potatoes, chopped dill and feta and toss to coat everything nicely letting the cheese melt slightly.


Roll out pie crust onto parchment lined baking sheet and spoon squash mixture into the middle, spreading out evenly to about 1 inch away from the edges.


Gently fold over pie crust sides, one corner over the other all the way around last flap folds over to complete tart edging with open vegetables in the middle.

Transfer over onto parchment lined baking sheet and bake for 40 – 50 minutes or until crust bubbles and lightly browns.


Remove from oven and either serve immediately while hot or let rest and cool for a more room temperature dish.

I’d love to hear how you’ve been preparing the vegetables delivered in your own boxes and hope you’re using all of the available free resources of information we have for you here at The Farm Table from the blog, twitterfacebook, and pinterest accounts.

The Farm Table is offering a blog give-away to one person in our delivery area: 1 free box of produce and 50% off membership if you are not a member already (membership would be $25 instead of $50). 

To enter, simply follow The Farm Table Blog by entering your information under “Follow The Tractor” to the right, and leave a comment telling me you have done so. You must include your zip code in your comment so we can confirm your delivery area.

Each of the following will earn you an additional entry (you must include your zip code in all entries):

  • “Like” The Farm Table on Facebook , and or follow The Farm Table on Twitter — then leave 2 separate comments on this post for each letting us know you’ve done so.
  • Share this post by clicking the Facebook Like button at the top of the post and leave a new comment on this post letting us know you’ve done so.
  • Tweet about the giveaway including the following: “@The Farm Table and @TimVidraEats is giving away 1 free box of food + 1/2 off membership” with anything else you’d like to include – then leave a new comment on this post letting us know you’ve done so.
  •  Follow or visit our Pinterest account and then leave us two separate comments telling us you are following and tell us which board is your favorite.
  • Follow Tim’s blog E.A.T. and comment here letting us know you have done so.

And the fun is just beginning! You have many more chances to win our blog giveaway. Simply visit Tim Vidra’s blog,  E.A.T., and enter to win there. You must include your zip code in all entries. One winner will be chosen from each blog. (The Giveaway is Closed)

Congratulations to Tiffany Coffman, the winner of The Farm Table’s blog giveaway. We hope you enjoy half off membership and your first delivery box of produce on us! Please check your Email or Facebook messages for further instructions on how to redeem your winnings!

Virginia based food writer, Tim Vidra, authors the blog E.A.T. where he advocates the principles behind supporting a sustainable food system. Tim’s mission is in sharing his passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in. Tim’s recipes and advice have been featured across food publications, he writes a regular guest column for Lot18 and he’s led series’ of cooking demos and classes throughout the Richmond area. Learn more about Tim via E.A.T. and follow him on twitter @TimVidraEats.

@TheFarmTable

20 Apr

 Did you know you can follow The Farm Table on twitter?

Follow @TheFarmTable