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Kicking Off Summer at Woodside Farms
The kind temperatures of last week's low humidity days have left us far far behind. As I'm writing this the air feels hot and somehow stuck just around my face. The bugs are using this as a chance to stick to the sweat on my legs and the pockets of heat are broken mostly by soft cicada sounds. Hello, summer! It's like the weather knew when exactly the summer solstice was and now the heat is here. Luckily, we used the more favorable weather last week to get a lot of plants in the ground. This week we're focussing on maintenance (i.e. weeding, thinning, organizing, etc.).
We were so happy to have LeafSpring school out to join us on Monday. You may have seen them walking around the two main fields. They helped us find leaks in the irrigation system, inspect the orchard, as well as with the beginning of our potato harvest. It was great having them! Check out this week's blog, a continuation of our Virginia Farm Flavors series where we highlight a few food items that have a long history in Virginia but you may not know that well. This week we talk about the beautiful brassica known as collard greens. This weather-hardy and ever-adaptable green is tasty as well as nutritious (high in fiber as well as vitamins A, C, and K).
Visit the FARM STANDS on Saturdays, 9 a.m. to 12 p.m. and Wednesdays 4 p.m. to 7 p.m.
Volunteer on The Farm
Thanks again to all of our community volunteers as well as our Cornerstone volunteers last week. They helped us crush out a few wholesale orders as well as helped us maintain our beds with a little weeding session. If you'd like to join us as a Friday volunteer, we meet up every Friday morning under the white pavilion next to the greenhouse in front of the red barn and work from 9 am to noon. Please reach out to firstname.lastname@example.org if you have any questions. We can't wait to work with you all!
Volunteer hours are every Friday 9 am-noon. We can't wait to see you all there!
Support not just one business, but DOZENS and DOZENS of LOCAL farmers, makers, bakers and producers all gathered in one place for you to shop weekly and sustain our own communities, all the while improving the taste of your food and quality of your health.
The RVAg Marketplace Buying Pages run weekly from Thursday Midnight to Monday Midnight. We no longer have Membership Fees! Sign up or login here.
RVAg is the non-profit that aggregates the orders so farmers can keep on doing what they do best! We then bring the freshly picked and made orders right to you at 8 different local locations and farmers markets for pick up, including The Barn at Chickahominy Falls & Woodside Farms!
Vegetable of the Week: Collards
Collard Green Wraps | The Minimalist Baker
1 large collard green leaf
2 Tbsp hummus
1/4 cup shredded beet
1/4 cup shredded carrot
1/4 cup thinly sliced red bell pepper
3 Tbsp ripe avocado
1/4 cup sprouts (any sprout // we prefer broccoli)
1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)
3-4 Tbsp green curry paste (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe)
1 Tbsp tahini (or sub cashew butter)
1 Tbsp lemon or lime juice
1/2-1 tsp maple syrup (if not vegan, raw honey is good too)
Start by rinsing collard green, patting dry, and chopping off the bulky end of the stem (where the base of the leaves meet). Then use a sharp knife to carefully shave down the thickness of the remaining stem so it folds and wraps easily (see photo).
Prep all veggies by thinly slicing with a knife, mandolin, or food processor. Set aside.
Prepare your sauce by adding green curry paste, tahini, lemon or lime juice, and maple syrup to a small bowl and whisking to combine. Depending on the brand of your curry paste and tahini, you may need to add a little water to thin so it’s a dippable sauce. Taste and adjust flavor as needed, adding more citrus for acidity, maple syrup for sweetness, or tahini for creaminess. Set aside for serving.
To assemble, add your hummus to bottom third of the collard green, then gradually build on top in layers, adding your shredded beet, carrot, bell pepper, avocado, sprouts, and sauerkraut (or kimchi or cabbage). Next, press it all down so it’s in the bottom 1/3 of the collard green, fold the base over the ingredients, tuck in the sides to secure the fillings, and continue rolling away from you until the seams meet. Cut in half or eat whole. Repeat the process to make desired number of wraps. Enjoy immediately with green curry tahini sauce on the side for dipping / spooning on top. Store leftovers covered in the refrigerator for up to 2-3 days. The sauce will keep when stored separately for up to 5 days. Not freezer friendly.