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local farmers markets

How to find your local farmers markets … and why

EAT BETTER LIVE BETTER NEWSLETTER / June 27,2018

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

HOW TO FIND YOUR LOCAL FARMERS MARKETS … AND WHY.
'Tis the season for a field trip to explore local food!

Here at the Seasonal Roots online farmers market, we love in-person farmers markets – they’re our inspiration! If you love them, too, check out our Veggie Fairy Blog series on in-person markets before you get out and explore. We’ve got helpful info on markets in Richmond, Fredericksburg, Northern Virginia, and the Hampton Roads/Virginia Beach area. View links to each area on the Veggie Fairy blog.

In-person or online, farmers markets bring communities together around local food. Both have benefits. At in-person markets, you can enjoy face-to-face interactions with the folks who produce your food. The online market’s convenient online ordering and home delivery save valuable time ...

Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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This farm family’s local produce tastes better. Here’s why.

EAT BETTER LIVE BETTER NEWSLETTER / June 20,2018

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

THIS FARM FAMILY'S LOCAL PRODUCE TASTES BETTER. HERE'S WHY.
Supermarkets sell you a lie. Local farmers deliver the truth.

Local produce tastes better than supermarket produce. For local farmers like the Flores family in Hauge, Va., three facts add up to one huge advantage when it comes to flavor:

1. Local produce travels a short distance in a short amount of time — within 150 miles of where we deliver, going from Dirt to Doorstep® within just a couple days.

2. On its way to you, our local produce passes through just a few hands...

Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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FLores Farm local food tastes better

This farm family’s local produce tastes better. Here’s why.

Local produce has one big advantage over supermarket produce

By the Veggie Fairy Team:

Local produce tastes better than supermarket produce, and there are three reasons why. For local farmers like the Flores family in Hauge, Va., those three reasons add up to one huge advantage when it comes to flavor:

1. Local produce travels a short distance in a short amount of time — within 150 miles of where we deliver, going from Dirt to Doorstep® within just a couple days.

2. On its way to you, our local produce passes through just a few hands — the hands of our farmers and our veggie fairies. We all handle it gently to avoid damaging it.

3. So because local produce doesn’t have to travel far, and is handled gently, it gets picked when it’s supposed to be picked: at the peak of ripeness. That’s when it has absorbed its full portion of flavor (and nutrients) from the sun and the earth.

So being local is a huge advantage. We talked about that with Omar Flores, whose father Gerardo started the family farm.

Supermarkets are selling a lie

But before we get to the Q&A, compare local produce like the Flores’s to supermarket produce:

1. Most supermarket produce travels long distances over long periods of time. It comes from across the country and overseas, sometimes halfway around the world. It’s usually at least a week old by the time it arrives in the supermarket.

2. It has to withstand rough handling as it passes through middlemen and warehouses and factory-like assembly lines. Supermarket produce has to be bred to be tough enough to prevent damage. It’s not bred for maximum flavor.

3. Because it has to travel so far and long, it has to be picked before it’s ripe. Otherwise it would rot before it gets to you. It either ripens indoors along the way or gets gassed at the last minute to make it look ripe in the supermarket. Either way, it doesn’t get to absorb its full portion of flavor and nutrients from the sun and the earth, so it isn’t ripe in the true sense.

Supermarkets are selling you a lie.

Local farmers are selling the truth

Local family farmers like the Floreses, on the other hand, are selling you the truth. Produce that is truly ripe, truly nutrient-rich, and bursting with true flavor. We asked Omar Flores how they do it.

VEGGIE FAIRY:

Your family provides our members with a jaw-dropping array of vegetables and fruits, a lot of them really unique. This week alone you’ll be bringing us multiple varieties of potatoes, cucumbers, beets, garlic, basil, and kale, plus cabbage, radishes, red sweet onions, Swiss chard, fennel, curly parsley, collards, and hyssop — what the heck is hyssop?

OMAR:

It’s a mint-like herb that’s been used since ancient times. It’s even mentioned in the Bible.

VEGGIE FAIRY:

That’s why it sounds familiar! You also provide us with greens, beans, carrots, squashes, tomatoes, and more pepper varieties than we can count, many of them inspired by your family’s Mexican heritage.

OMAR:

My father, Gerardo, he always tries to grow anything that’s different, so his produce stands out.

VEGGIE FAIRY:

And it does — your family’s farm is like an adventure in veggies. Do you grow it all yourselves?

OMAR:

We do grow all our own stuff. We’re not a big commercial farm — we’re just my dad and my mom, my two little brothers and little sister, and me. It’s a lot of work. When my dad was growing up in Mexico, he helped his father grow corn. After he emigrated to the U.S., he worked in apple and peach orchards and other farms. Eventually he started growing his own vegetables. So he has the knowledge and experience to do most of the farming, and the rest of us help him. I help with planting and delivery and farmers markets.

Omar has been helping his father Gerardo since he was a kid.

Omar has been helping his father Gerardo since he was a kid.

VEGGIE FAIRY:

What kind of farming techniques do you rely on?

OMAR:

We’re sustainable. We use water conservation methods and although we’re not certified organic, we use the same chemicals as organic growers. We don’t do the big mono-crop type of farming like the big corporate farming operations do. We start our own plants from seed in our greenhouse, and transplant them into the fields. We grow a big variety of produce on our land, side by side with open fields of wild flowers, so we’ve got a pretty healthy ecosystem. We live right there on the farm, and my wife and I have two toddlers, so we want it to be healthy and safe for all of us.

VEGGIE FAIRY:

And how often do you do planting? Just in the spring?

OMAR:

Oh no, we’re planting something new every week throughout the growing season. And every week something else that we planted earlier is reaching maturity, ripe and ready for harvest. Like for instance, we plant tomatoes four times a year, and cucumbers every three weeks. Because we’re constantly planting, that’s why our produce has so much flavor. We only pick it when it’s naturally ripe, and that’s happening every week. There’s always something turning ripe, full of flavor and ready to eat.

VEGGIE FAIRY:

How big is your farm?

OMAR:

We now own 40 acres of fields and open land, and we lease another 18 acres. The first year, though, we didn’t even have a tractor. We did everything by hand. The next year, we bought a tractor. And year by year we’ve been buying the equipment we need to expand, mostly used equipment. Thanks to the families who support us by buying our produce, we were able to put in a small irrigation system. But most of our fields are watered by Mother Nature, whenever she decides to make it rain.

VEGGIE FAIRY:

And this spring she was a little too generous with the rain!

OMAR:

Yeah, it affected the peppers and squash, but we just replanted and kept going. That’s farming. You work without knowing how it will turn out. It’s a gamble every year. If you think about it, we’ve been working since February for free, when we first started planting. We don’t get paid until we have something to sell. So we really appreciate your members. We couldn’t farm without them. That’s really my favorite part of farming — knowing we are feeding people and making them happy with food that tastes better than anything they can buy at the supermarket.
*
For more photos of Flores Farm on Virginia’s Northern Neck, visit the family on Facebook.

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

grilling tricks Father's Day

5 Simple grilling tricks

EAT BETTER LIVE BETTER NEWSLETTER / June 13,2018

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

5 SIMPLE GRILLING TRICKS
The Do's and Don'ts ... in honor of Father's Day

Though fatherhood has nothing to do with a person's ability to captain a grill, Father's Day does roll around just as grilling season gets underway. So whether you're an alpha-griller dad or a guy who likes to kick back and watch someone else do the sweating in all those clouds of smoke, we veggie fairies salute you with these tricks for grilling fresh, local food!

Anything you can cook inside in your oven or on your stovetop, you can cook outside on your grill -- that includes fresh local fruits and veggies in season, as well as grassfed meats.

TRICK #1: DON’T use lighter fluid if you have a charcoal ...

Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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grilling tricks grilled local food

9 simple grilling tricks

The do’s & don’ts, plus how to grill the perfect grassfed steak

By the Veggie Fairy Team:

Although fatherhood has absolutely nothing to do with a person’s ability to captain a grill, Father’s Day does happen to land right as grilling season is getting underway. So whether you’re an alpha-griller dad or a guy who likes to kick back and watch someone else do the sweating in all those clouds of smoke, we veggie fairies salute you with this guide to grilling fresh, local food!

Anything you can cook inside in your oven or on your stovetop, you can cook outside on your grill — that includes fresh local fruits and veggies in season, as well as grassfed meats and other proteins. You can even grill blueberries (which are now in season here in Virginia) as a delish topping for your protein. Or use them to make a mouthwatering, outlaw kinda pie — (here’s how.)

More of our advice here applies to grilling meat because it’s trickier than grilling produce. And this is not a comprehensive list of all the great tricks out there — just 9 simple grilling tricks for cooking up your favorite local food in the great outdoors.

Trick #1: Starting the fire

DON’T use lighter fluid if you have a charcoal or wood burning grill. Just don’t. It’s dangerously flammable, smells bad, and gives off toxic fumes. It shouldn’t be anywhere near your fresh, local, healthy local eats.

DO use something called a charcoal chimney – wad up newspaper and stuff it in the bottom, put charcoal on top (more coals for more food, fewer coals for less food), then light the paper. Your coals will ash over nicely in about the same amount of time as when you use lighter fluid. If your grill uses gases, preheat it too, so the cooking grate is hot enough to make the food sizzle when you put it on.

Trick #2: Fire size

DON’T build one big fire. It forces you to cook everything at the same temperature and tends to burn things fast.

DO create two zones. Place charcoal or wood to one side of the grill, or turn on the gas on only one side of the grill, leaving the other side empty or flameless. The “direct” zone is where the heat source is. Use it for direct heat cooking, like searing meat with the lid open. The “indirect” zone away from the heat source is for indirect heat cooking. In general, use this zone to gently roast your food with the lid closed. Having two zones also gives you more control over how fast things cook as you move them around on the grill.

Trick #3: Spacing

DON’T crowd the grill.

DO leave enough room between all the food items to work with each one and ensure even heat distribution. The intensity of the heat changes in different areas of the grill. In addition to creating the two cooking zones, get to know where the hot spots and cool spots are and move things around as needed to keep them from burning or overcooking.

Trick #4: Cooking temps

DON’T cook things like ribs or pork butts over too hot a grill.

DO cook those chunkier cuts more slowly. Once the grill is heated up, place ribs or larger cuts of meat on the grate in the indirect zone and close the lid. For faster-cooking fish and chicken on a charcoal grill, you can use fewer coals or let the coals cool down a bit. Ribs and pork butts, though, need higher temps even when you’re cooking more slowly over indirect heat.

Trick #5: Cooking time

DON’T guesstimate when it comes to cooking meat.

DO use an instant-read thermometer. Stick it into the meat’s thickest part to get an accurate read on doneness.

Trick #6: Steak! (And chops!)

We’re going to take a little detour here, because grassfed steak and chops require some extra TLC to get them right — and by right, we mean tender, not tough and chewy.

To grill the perfect steak…

  • Bring it to room temperature and oil it. If you’re going to season it, now’s the time to coat it with a good spice rub.
  • Preheat the grill on high until it’s so hot you can’t hold your hand over the grate more than a couple seconds.
  • When the grill is ready, leave the top open while you cook. Grassfed steaks and chops are best when cooked hot and fast.
  • Sear the steaks for about 30 seconds per side before lowering the heat a little and continuing to cook with the lid open.
  • Since grassfed meat tends to be leaner, it has less fat to protect it and keep it tender even if it’s accidentally overcooked. So top it with a pat of grassfed butter as you cook each side. It won’t add to the fat content because most of the butterfat will cook off, but it will protect the meat as it goes.
  • How long do you cook it? The rule of thumb for a medium-cooked 1” filet is 4 minutes per side; for a medium-cooked 1” ribeye or t-bone, 7 minutes per side. Go shorter for rare and longer for well done. If your steak is more than 2” thick, it will continue to cook inside after you take it off the grill, so remove it from the heat a little sooner. If you have an instant read thermomenter, you can stick it in the middle to test doneness: 125 degrees Fahrenheit for rare, 130-135 for medium rare, and 155 for well done. Don’t make more than one hole, though, to limit the loss of juices.
  • After you take the steak off the grill, loosely tent it with foil and let it rest for 8 minutes. That will give the meat fibers time to relax and reabsorb the liquids back to the center.

    Trick #7: Watching

    DON’T. Don’t open the lid too often to watch your big hunks of meat cook over indirect heat.

    DO… not peek. Every time you open it, you let heat escape, which reduces the temperature and affects the cooking time. You could well wind up with the unhappy surprise of unappetizing, underdone meat. If you have to feed a fire, get a hinged grate that will let you quickly add coals or wood chips and keep the fire steady during a long grilling session.

    Trick #8: Sauce

    DON’T add sauce too soon. The sugar in the sauce will caramelize and burn.

    DO start basting with the sauce during the last 10 minutes of cooking. Or even better, use a spice rub and let the magic happen on its own between the rub, the juices, and the smoke.

    Trick #9: Cleaning

    DON’T fail to clean the cooking grate. There is no such thing as a self-cleaning grill.

    DO scrub the grate after it has cooled with a wad of aluminum foil or a non-metal bristle brush. DO NOT USE A BRUSH WITH METAL BRISTLES. Now and then the tiny bristles fall out, and if one gets left on the grill, it can wind up in your food and get stuck in your throat… until you go to the ER to get it unstuck.

    So after you’ve scrub the grate clean, oil the grate with a rag or paper towel soaked in vegetable oil. To reduce the amount of food that sticks to the grate in the first place, oil your food before cooking. Or wait a little longer before turning to give it time to caramelize or acquire nice black grill marks. At that point, it will let go of the grate more easily.

    Now go forth and grill and enjoy the smoky flavor of flavorful, nutrient rich, grilled local food in season!

    ABOUT SEASONAL ROOTS

    Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

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    A vegetable storage cheat sheet

    EAT BETTER LIVE BETTER NEWSLETTER / June 6,2018

    Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

    A VEGETABLE STORAGE CHEAT SHEET
    PART THREE in a 3-part series on making fresh taste and nutrition last!

    The following list covers this week’s harvest. For an all-season cheat sheet that you can download, print out, and post on your fridge, visit the Veggie Fairy Blog.

    When the storage advice calls for plastic bags, you can always substitute plastic or glass storage containers for plastic bags. Store everything unwashed, uncut, and unpeeled. Wash and prep just before using.

    BEETS: Remove greens, store separately in vegetable crisper, store greens like other greens.
    BERRIS: store in single...

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    The mystery of the crisper drawers!

    EAT BETTER LIVE BETTER NEWSLETTER / May 30,2018

    Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

    THE MYSTERY OF THE CRISPER DRAWERS!
    PART TWO in a 3-part series on making fresh taste and nutrition last!

    The typical crisper drawer is nothing more than a partition inside your refrigerator that offers a more humid environment than the rest of the fridge. In general, vegetables last longer in a more humid environment, while fruits prefer a slightly less humid environment.
    Some crispers have a sliding humidity control setting that ranges from low to high. If there are two drawers, they may be labeled for “vegetables” (high humidity) and “fruit” (lower than veggies but still higher than the rest of the fridge). If the drawer has no humidity control, it’s sometimes labeled for “meat”. But you can still use it as a crisper to separate your produce.
    The simple, low-tech humidity control slider just opens or closes a little vent in the drawer, so moisture and ethylene gas can escape. Beware the ethylene gas...

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    How to store fresh local vegetables & fruits

    EAT BETTER LIVE BETTER NEWSLETTER / May 23,2018

    Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

    HOW TO STORE FRESH LOCAL VEGETABLES & FRUITS
    PART ONE in a 3-part series on making fresh taste and nutrition last!

    When you eat fresh local produce, you’re eating the most nutritious, delicious food you can get, picked at the peak of ripeness shortly before you receive it. True, it doesn’t last forever. It’s not like grocery store produce, which is usually grown far away, picked early for the lengthy trip, and then waxed and sprayed with preservatives so it will look beautiful and “fresh” for an unnaturally long period time. Fact is, grocery store produce looks great long after many of the nutrients inside have faded away. With local food, what you see is what you get. If it looks fresh, that’s because it really is. The key is to handle and store it right. So...

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    strawberries spring superfood

    10 spring superfoods

    EAT BETTER LIVE BETTER NEWSLETTER / May 9,2018

    Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

    10 SPRING SUPERFOODS TO PUT IN YOUR BELLY NOW!
    Discover their amazing super powers

    Spring’s a great time to go local, because to tell the truth, no list can do justice to spring's amazing bounty. Every spring, Virginia's fields overflow with foods bursting with flavor and nutrition and week by week, they're all on offer in our online farmers market. It was really hard to settle on just ten spring superfoods, so treat this list as a starting point for enjoying Mother Nature's seasonal treats...

    Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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    10 spring superfoods to put in your belly ASAP!

    Discover their amazing super powers

    By the Veggie Fairy Team:

    Spring’s a great time to go local, because to tell the truth, no list can do justice to spring’s amazing bounty. Every spring, Virginia’s fields overflow with foods bursting with flavor and nutrition and week by week, they’re all on offer in our online farmers market. It was really hard to settle on just ten spring superfoods, so treat this list as a starting point for enjoying Mother Nature’s seasonal treats! To make it easy, we’ve included links to inspiring recipes on our Pinterest boards for each and every item on the list.

    Asparagus

    These spears are one of the best veggie sources of folate, a B vitamin that could help boost your mood. Folate plays an important role in synthesizing the neurotransmitters dopamine, serotonin, and norepinephrine, all crucial for a happy day. A single cup of cooked asparagus has two-thirds of the recommended daily allowance of folate for women! Asparagus is also rich in folic acid, which helps the body produce and maintain new cells. Plus it’s got potassium, fiber, vitamins C, A, and B6, and thiamine, it’s an antioxidant, and it has anti-inflammatory properties. Whew! Try this recipe: Spaghetti With Asparagus and Lemon Balm

    Beets

    Beets are a superfood for the liver. They contain a substance called betaine which has a powerful positive impact on the liver’s detoxification pathways. Beets can also aid in reducing systemic inflammation in the body. Steam or roast them, then eat ’em as a side or chop them up for salads. Cook beets in batches and store them in the fridge — they store well. Try this recipe: Chocolate & Balsamic Roasted Beets

    Blueberries

    Eat up and you may score big for your brain. In a recent study, people with age-related memory decline who drank roughly two and a half cups of blueberry juice per day for 12 weeks (the equivalent of eating a cup of blueberries) made significant improvements on memory and learning tests compared with those who drank a placebo juice. Now that’s a whole lotta berries, but even some blueberries are sure to benefit you. Turns out blueberries have a type of antioxidant that’s been shown to increase signals among brain cells and improve their resilience. That helps enhance learning and memory. Try this recipe: Quinoa Blueberry Salad

    Bok choy

    One cup of bok choy has just 9 calories and barely a trace of fat, yet delivers protein, dietary fiber and almost all the essential vitamins and minerals. It’s rich in antioxidants and helps build strong bones, a healthy heart, and may help protect against cancer. As for taste, one of our members described it as tasting like spinach and celery had a yummy baby! We love that! Try this recipe: Tom Tom Chicken

    Dandelion greens

    Before you pull that “weed” out of your lawn, remember this: In early spring, tender young dandelion greens have four times as much calcium, 1.5 times as much vitamin A, and 7.5 times as much vitamin K as broccoli. Also twice as much iron and three times as much riboflavin as spinach — which provides no vitamin E or carotenoids. But dandelion greens do, with 17 percent of the daily adult dose of vitamin E and 13,610 international units, or IUs, of lutein and zeaxanthin per 3.5-ounce serving. Try this recipe: Dandelion Salad with Bacon & Mushrooms

    Garlic scapes/green garlic/spring garlic

    Green or spring garlic is immature garlic and looks like a slightly overgrown scallion. It’s often mistaken for garlic scapes but while spring garlic is harvested before the garlic bulb attains its full size, garlic scapes are harvested later — they’re the curly shoots that form later in the season. These shoots look like green stalks with closed buds on top and may help with weight loss — they contain a compound called allicin, which gives garlic its pungent smell and may keep you from overeating by stimulating satiety in the brain. Try this recipe: Cilantro Black Rice with Roasted Garlic Scapes & Asparagus

    Lettuce (field)

    In the spring, our local field lettuce is ready for your salads and more. The darker the lettuce, the more good-for-you stuff it’s likely to contain. Lettuce can deliver moisture, energy, protein, fat, carbohydrates, dietary fiber, and sugars. Its minerals include calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc, and its got vitamins like thiamin, riboflavin, niacin, folate, vitamin B6, C, A, E, and vitamin K. Lettuce can help with lowering cholesterol levels, preventing cancer, protecting neurons, sleeping better, controlling anxiety, lowering inflammation, and supplying antioxidants. Amazing! Try this recipe: Easy Ginger Beef Lettuce Wraps

    Peas (garden, snap, snow)

    They’re loaded with fiber, protein, and micronutrients but low in calories, which means they will keep you feeling full without blowing through your daily calorie allotment. They also have high levels of iron, calcium, zinc, copper, and manganese, which can help boost immunity. Try this recipe: Pea & Herbed Goat Cheese Tart

    Radishes

    Oh, the radish! It’s at its sweet, crunchy best in the spring. Radishes are very good for the liver and stomach, and they act as a powerful detoxifier too. Radishes are considered roughage, which means they’re composed of indigestible carbohydrates. That’s good for digestion, water retention, and helps prevent or undo constipation. They’re good for your skin, your cardiovascular system, your urinary tract, your — oh, just read this, we can’t list it ALL here! Then try this recipe: Cinnamon Sugar Radish Chips

    Strawberries

    They may not have the smoothest complexion themselves, but strawberries are great for your skin. Who knew?! Their secret is the antioxidants they’re packed with — antioxidants help your skin repair damage caused by environmental factors like pollution and UV rays. Plus, they’re full of so much vitamin C that less than a cup gets you your entire recommended daily allowance. And vitamin C is associated with fewer wrinkles and less dryness, per research in the American Journal of Clinical Nutrition. Try them in a homemade facial, too — if you can stand not eating them. If you’re like us, you’ll rather try this recipe instead: Strawberry Smoothie

    There’s more on some of the science we’ve mentioned here in this article. Now get eating!

    ABOUT SEASONAL ROOTS

    Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.