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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

WEEK 11 IN PHOTOS

03/17/17 — Heydon Hatcher

Photo by Scott David Gordon. Photo by Scott David Gordon.

We are in the last week of the 2017 Transplant Sale! Now's the time, tackle that backyard and turn it into a veggie oasis. It's easy... either order online or come out this Saturday and grab some of your favorite herbs, fruits, and/or veggies! In no time, you'll have your own harvest at home! Find more info here. We can't wait to see you!

We are also looking forward to the Spring Picnic and Garden Gallop 5K in April. We are chompin' at the bit to explore the farm and get our dance on with you, our farm community. Check it out!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

SLAB PIE

03/16/17 — Heydon Hatcher

Header Image. Green Slab PieBy Mackenzie Smith

Last week’s CSA brought me more hearty greens than I had the wherewithal or time to handle in separate dishes each night of the week, and I wanted a way to cook them all at once and make them shine.

Justin’s Swiss Chard Slab Pie with Salt and Pepper Crust, from Kristin Donnelly’s Modern Potluck, was my answer to that haul of greens I was willing to work with for a few hours on a Sunday. Take beet greens, kale, swiss chard, collards: all leaves hearty enough to stand up to a slow simmer in white wine spiced with coriander and ginger, an onion and a hefty dose of garlic to balance the bitter. Mix the cooked greens with sour cream for a rich filling, enveloped by a flaky crust flecked with black pepper and you have a perfect offering to bring to a potluck. Once you make this salt and pepper crust in slab form, don’t be surprised when you start thinking of new ways to fill it.

Photo by Mackenzie Smith. Photo by Mackenzie Smith.

The recipe below is straight out of the Modern Potluck cookbook. I have made it once exactly as directed, and once with a mixture of beet, kale, chard and collard greens, shallot in place of onion, and labne in place of sour cream. Both versions were well-loved and leftovers scarce. Let’s Potluck!

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ¼ cups (2 ½ sticks) butter, cold, cubed
  • ⅔ cups ice water
For the Filling
  • ½ cup extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • Kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground ginger
  • Red pepper flakes
  • 3 pounds red swiss chard, stems separated and cut into ¼-inch pieces, leaves roughly chopped
  • ½ cup dry white wine
  • ¾ cup sour cream
  • Freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon water, for brushing


Make the dough: In a food processor, pulse the flour with the salt and pepper. And the butter and pulse until the mixture resembles course meal with some pea-size pieces remaining. Sprinkle the ice water on top and pulse until the dough just comes together. Scrape the dough out onto a work surface and gather it into a ball, divide in half and pat each half into a 6-inch square. Wrap he squares in plastic and refrigerate until well-chilled, about 1 hour.

Meanwhile, make the filling: In a pot, heat the olive oil over medium-high heat. Add the onion, garlic and a generous pink of salt and cook, stirring occasionally, until just softened, about 5 minutes. Add the coriander, ginger, and a pinch of red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the chard stems (beet greens, collards, kale stems too), and cook, stirring occasionally, until just softened. Stor in the chard leaves in large handfuls, letting them wilt slightly before adding more. Add the wine, reduce the heat to medium, and cook, stirring occasionally, until the leaves are tender and the liquid has evaporated, 10-20 minutes. Transfer the mixture to a colander and let cool completely.

Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the cooled chard with the sour cream and season with salt, pepper and more red pepper flakes, if desired.

On a lightly floured work surface, roll out 1 piece of the dough to a 12x16-inch rectangle baking sheet. Spread the filling evenly over the dough, leaving a 1-inch border. Roll out the remaining dough to a 12x16-inch rectangle. Ease the dough over the filling, fold the rim over itself, and pinch the edges or crimp decoratively to seal. Cut a few slits in the top of the pie. Brush the egg wash over the top of the pie, and sprinkle lightly with salt and pepper.

Bake for 50 to 55 minutes, until the crust is golden. Let cool for at least 15 minutes before cutting it into squares. Serve warm or at room temperature.

Photo by Mackenzie Smith. Photo by Mackenzie Smith.

CSA BOX CONTENTS WEEK OF MAR 13TH

03/14/17 — Scott

CSA Box Contents Week of Mar 13th CSA Box Contents Week of Mar 13th

Large Box
Beet, Golden
Bok Choy
Carrot, Orange
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Spearmint
Kohlrabi, Purple
Leek
Lettuce, Mixed head bag
Onion, Spring Red
Radish, Purple Daikon
Medium Box
Beet, Golden
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Dill
Herb, Spearmint
Leek
Lettuce, Mixed head bag
Onion, Spring Red
Radish, French Breakfast
Small Box
Beet, Red
Bok Choy
Carrot, Orange
Greens, Collards
Herb, Spearmint
Leek
Onion, Spring Red
Radish, Red
Individual Box
Beet, Red
Carrot, Orange
Greens, Kale, Curly
Greens, Spinach
Leek
Lettuce, Mixed head bag

WEEK 10 IN PHOTOS

03/10/17 — Heydon Hatcher

Spinach. Photo by Scott David Gordon. Spinach. Photo by Scott David Gordon.

Week 10 has entailed a whole lot of hustlin' over here at the farm. With the 2017 Transplant Sale underway, we are running the farm as per usual, but also focusing a ton of energy on the sale! We have two more Saturdays of transplant-slingin' left, so if you missed this past weekend, don't worry, you've got plenty of time. If you come out tomorrow, you can catch Brenton Johnson, the OG backyard farmer gone wild, hosting an Organic Gardening Workshop. Find ticket info here. Don't miss out! If you'd rather order from the comfort of your home to your farmer's market of choice or even to your doorstep, check out our online shop here!

Harvest. Photo by Scott David Gordon. Harvest. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon. Harvest. Photo by Scott David Gordon.

Dandelion green harvest. Photo by Scott David Gordon. Dandelion green harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Farm chariot. Photo by Scott David Gordon.

Transplants going into the ground. Photo by Scott David Gordon. Transplants going into the ground. Photo by Scott David Gordon.

Grabbin' transplants. Photo by Scott David Gordon. Grabbin' transplants. Photo by Scott David Gordon.

Farm meeting. Photo by Scott David Gordon. Farm meeting. Photo by Scott David Gordon.

Curly kale, ready for market. Photo by Scott David Gordon. Curly kale, ready for market. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Chard details. Photo by Scott David Gordon. Chard details. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Montana's view. Photo by Scott David Gordon. Montana's view. Photo by Scott David Gordon.

Grapes! Photo by Scott David Gordon. Grapes! Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Vineyard work. Photo by Scott David Gordon. Vineyard work. Photo by Scott David Gordon.

Grape development update. Photo by Scott David Gordon. Grape development update. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Transplant sale. Photo by Scott David Gordon. Transplant sale. Photo by Scott David Gordon.

Photo by Scott David Gordon. Transplants galore. Photo by Scott David Gordon.

Transplants galore. Photo by Scott David Gordon. Transplants galore. Photo by Scott David Gordon.

Transplants galore. Photo by Scott David Gordon. Transplants galore. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

BEET HUMMUS

03/08/17 — Heydon Hatcher

unnamed-1By Megan Winfrey

Beets are one of my favorite ingredients to cook with, because they make every dish so beautiful! How could anyone resist that perfect magenta? Beet hummus is extremely easy to make and absolutely delicious. It freezes well, so double or triple this recipe and get your beet fix all year long!

Beet Hummus
  • 2-3 small beets
  • 1 can chick peas, drained
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tbs. tahini, heaping
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
Preheat the oven to 400 degrees.

Wash and scrub the beets well before roasting. Place the beets on some foil, drizzle with olive oil, wrap up, and roast for 45 minutes-1 hour, or until a knife inserted falls out without resistance. You want them to be very tender. Cool and peel the beets, then place them into a food processor or blender. Blend until only small bits remain. Add everything but the olive oil, blend until smooth. Continue blending while slowing adding the olive oil. Adjust salt and pepper to taste and if the hummus is too thick, add water little bits at a time.

Freeze in an airtight container for up to 6 months, or keep in the fridge for up to one week.

Beet Hummus is a JBG breakroom favorite!

Breakroom birthday snacks.

A post shared by ada lisa broussard (@adalisab) on



CSA BOX CONTENTS WEEK OF MAR 6TH

03/07/17 — Scott

CSA Box Contents Week of Mar 6th CSA Box Contents Week of Mar 6th

Large Box
Beet, Red
Bok Choy
Brussels Greens
Carrot, Orange
Greens, Chard, Rainbow
Greens, Spinach
Herb, Cilantro
Kohlrabi, Purple
Leek
Lettuce, Mixed head bag
Onion, Spring Yellow
Potato, Sweet
Radish, French Breakfast
Medium Box
Beet, Red
Bok Choy
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Cilantro
Leek
Lettuce, Mixed head bag
Onion, Spring Yellow
Small Box
Beet, Chioggia
Carrot, Orange
Greens, Chard, Rainbow
Greens, Spinach
Herb, Cilantro
Leek
Lettuce, Mixed head bag
Radish, Watermelon
Individual Box
Beet, Golden
Carrot, Orange
Greens, Braising Mix
Greens, Spinach
Potato, Sweet
Radish, Watermelon

WEEK 9 IN PHOTOS

03/03/17 — Heydon Hatcher

Rainbow Chard. Photo by Scott David Gordon. Rainbow Chard. Photo by Scott David Gordon.

Come see us this weekend at our annual Transplant Sale! Taking place the first three weekends of this month, you have ample opportunity to come out to River Road and peruse our extensive menu of transplant offerings. Heck, you don't even have to wait until this weekend to check out the varieties, you can order online now! Check it out here.

Harvesting. Photo by Scott David Gordon. Harvesting. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Workin' on the orchard. Photo by Scott David Gordon. Workin' on the orchard. Photo by Scott David Gordon.

Hydrating the transplants. Photo by Scott David Gordon. Hydrating the transplants. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Birds helping Montana out. Photo by Scott David Gordon. Birds helping Montana out. Photo by Scott David Gordon.

Montana at work. Photo by Scott David Gordon. Montana at work. Photo by Scott David Gordon.

Spinach. Photo by Scott David Gordon. Spinach. Photo by Scott David Gordon.

Big skies. Photo by Scott David Gordon. Big skies. Photo by Scott David Gordon.

The prettiest salad you ever did see. Photo by Scott David Gordon. The prettiest salad you ever did see. Photo by Scott David Gordon.

Curly kale details. Photo by Scott David Gordon. Curly kale details. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon. Harvesting. Photo by Scott David Gordon.

Cover crop beauties. Photo by Scott David Gordon. Cover crop beauties. Photo by Scott David Gordon.
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