Posts

veggie sides quinoa salad2021 Leek & Thistle

New veggie sides, new name, new shop – still scrumptious!

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Try 3 new veggie sides from Leek & Thistle, formerly known as Truly Scrumptious

Fans of Truly Scrumptious, rejoice! This local foodie favorite is now Leek & Thistle. The new name brings more new veggie sides and a new retail shop in Richmond!

The new offerings in our online farmers market start with yummy Herbed Chickpea Salad that you can actually make a meal of. Plus there’s addictive Roasted Carrot and White Bean Dip as well as the luscious Quinoa Salad with Summer Veggies pictured above.

local soup salads sides leek & thistle

They’re just the latest in a banquet of yummy soups, sides, salads, and more from the talented local artisan who makes them.

leek & thistle sides

For Mela, the British chef who makes it all so scrumptious, the new name of Leek & Thistle harkens back to her roots. She grew up on the west coast of Scotland.

(Read our interview with Mela when she first joined the Seasonal Roots online farmers market.)

In addition to a new name, Mela has opened a new retail store in the old Nota Bene spot on Main Street in Richmond’s east end.

mela outside leek & thistle shop

leek & thistle interior

If you’ve got a hankering to stop by in person, the Leek & Thistle Facebook page has all the details. And you can always find Mela’s convenient local food in the Extras section of our home-delivered farmers market.

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 and dads who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pasture-raised dairy, eggs, and meat, plus wholesome 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.

Karla shares her Peach Cobbler Recipe in the News!

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Our very own Karla Robinson was featured in the news in Hampton Roads! This time it was to share an easy and delicious recipe for Peach Cobbler using fresh local fruit. 

On July 9th, she was asked to share her know-how on WTKR News Channel 3’s Coast Live.

Click here to watch Karla’s latest Coast Live interview

Karla shared some great tips and tricks about peaches, including: 

  • The different types of peaches you might receive in your Seasonal Roots order like the yellow, white, and flat peach! 
  • Always wait to wash your peaches and other produce because the moisture makes things go bad faster! 
  • Don’t put them in the fridge if they’re not ripe or if you don’t want them to ripen. They tend to dehydrate and the skin will wrinkle. 
  • Freeze them to prevent them from going bad. Peal and cut first. Perfect for smoothies!
  • A quick tip for peeling: put the peaches in boiling water for 15-30 seconds, and then put them into ice cold water and the skin will come right off!

Finally for the best part! Karla’s delicious Peach Cobbler recipe! 

Ingredients: 

  • 6-8 cups of sliced peaches
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 cup flour 
  • 1 cup sugar 
  • 1 tsp. baking powder 
  • ½ tsp. salt 
  • 1 large egg 
  • ½ cup melted butter

Directions: 

  • Mix the fruit, cinnamon, and nutmeg together place in a baking dish. 
  • Combine the flour, sugar, baking powder, and salt in a bowl. 
  • Add the egg and with a fork press the egg into the mixture without mixing too much. 
  • Sprinkle this mixture over the fruit. 
  • Drizzle melted butter and bake at 350 for 40 min. 

Enjoy!

 

 

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, pastured eggs, grassfed 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.

neighborhood market managers2021 Seasonal Roots

Neighborhood Market Managers share their experience!

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Get the inside scoop on local food, home delivery… even family?!!

Neighborhood Market Managers are the original Veggie Fairies. (Here’s how they got that nickname!) They’re the critical link connecting local families with local farmers and food artisans.

Sometimes Market Managers jump straight into the Veggie Fairy business. Sometimes, like Yvonne, they start out as Seasonal Roots customers first.

market manager yvonne

“I’ve been a member of Seasonal Roots for the last two years,” says Yvonne. “My Market Manager would deliver to me and we would talk at times. And I enjoyed that so much — learning about Seasonal Roots and recipes from her — that I decided to become one.”

(Watch a video of these Veggie Fairies as they tell all on our Seasonal Roots YouTube Channel!)

More than just a job

Even Veggie Fairies don’t work for free. But for most Market Managers, it’s more than just a job. According to Kerry, it’s a way to practice what she believes in.

market manager kerry

“There are so many things that I love about Seasonal Roots,” says Kerry. “All the fruits and vegetables are locally sourced and sustainably grown. That’s not only good for me and my family, but it’s also good for the environment.”

For Yvonne, it’s Seasonal Roots’ commitment to supporting local businesses and meeting the needs of busy families: “I enjoy the philosophy of small producers, local farmers, and having it conveniently delivered to my front door.”

And then there are the perks

“I love getting discounts on the freshest fruits and vegetables you can find in the local area,” says Mary Kate. (Yep, neighborhood Market Managers do get discounts!) Plus, “I get the privilege of tasting incredible things from small businesses.”

market manager mary kate

Another perk is flexibility. Market Managers deliver one morning per week, and there are additional opportunities to boost their income as their schedule allows.

“I love it because it fits into my schedule flawlessly. Even with three children!” says Mary Kate.

The pandemic drove home the benefits of flexibility for Kerry. Looking back, she says, “This past year was really crazy. When the schools went virtual, I didn’t know what I was going to do with my children. Luckily, I was able to bring them with me. And they were able to get their responsibilities done, and I was able to get my responsibilities done.”

(Pro tip: Kids love playing Veggie Fairy.)

market manager and son

Yvonne sums it up. “I get some great discounts on the food, I earn a little extra money, and I get to talk with my customers and be out there.”

On delivery day, Yvonne also enjoys connecting with her fellow Veggie Fairies. Market Managers in each area meet up at party stops. That’s where they collect their customers’ boxes and load them into their cars before heading out on their rounds. “It’s a lot of fun. It’s been a great experience.”

market manager party stop

To anyone who’s thinking about getting into the Veggie Fairy biz, Kerry doesn’t hold back. “Become a part of this family. It’s wonderful!”

neighborhood market managers

If taking care of your neighbors with Seasonal Roots sounds like a good fit for you, we want to hear from you! Just email karla@seasonalroots.com to learn more.

Click here to watch Yvonne, Kerry, and Mary Kate talk about what it’s like to be a neighborhood Market Manager on the Seasonal Roots YouTube Channel.

Click here to read how this Veggie Fairy gets her own kids to eat their veggies.

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.

tips for storing produce2021 Seasonal Roots

In the news! Karla shares tips for storing produce

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Tips and tricks to max out flavor and nutrients

Karla’s tips for storing produce will help you get the most out of your delicious, nutritious, fresh local produce.

On June 18th, she was asked to share her know-how on WTKR NewsChannel 3’s Coast Live.

Click here to watch Karla’s latest Coast Live interview

Karla shared some great tips and tricks for storing produce, including:

  1. Store tomatoes on the counter. They may last longer in the fridge, but the texture turns a little mealy. They’re also not as flavorful when they’re cold. But if you gotta chill ’em down, just give them time to warm up to room temp before you eat them. The flavor, if not the texture, will be almost as good as before.
  2. Wait to wash your produce until you’re ready to use it. The moisture and bruising that comes with washing will make the produce turn mushy and moldy faster.
  3. Avoid crowding. Fresh produce needs its space, especially fruits. Cramming them tightly together allows moisture to build up, and once again the produce will turn to mush more quickly.
  4. Feel free to freeze. Frozen produce lasts up to a year in the freezer, and hangs onto almost all of its original nutrients and flavor. Frozen blueberries make a great snack or addition to smoothies and pancakes. Simply wash them, let them dry, and store them in a single layer in a resealable bag. Then you can grab a handful anytime.
  5. Put stems in water. If your greens, herbs, or asparagas have started to wilt, cut off the tips of the stems and put them in a jar or vase of water. They’ll perk right up like a bouquet of flowers.
  6. Eat sweet corn right away. It’s best when eaten within a few days of harvest because it’s mostly sugar, so it breaks down fast into starch. You can tell when sweet corn is fresh-picked because the silk tassels are still green-gold and the husks are still green. It also has some weight to it because the kernels haven’t dehydrated yet.

Not a Seasonal Roots member yet?
Save $25 (that’s 50%!)
when you SIGN UP for home-delivery of fresh local produce using promo code TIPSANDTRICKS

 

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, pastured eggs, grassfed 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.

veggie grilling dad2021 Seasonal Roots

Grilling veggies: Who knew it could be an act of fatherly love?

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Here’s to all the veggie grilling dads out there!

Our founder pays tribute to the joys of grilling veggies:

Grilling veggies is not what most people think of when you bring up the subject of dads and grills. Yabba-dabba-doo-sized slabs of meat, maybe. Tomatoes and Brussels sprouts? Not so much.

Now, I’ll admit to enjoying a juicy grilled steak or lamb chop as much as the next guy. But what really floats my boat is grilling veggies. If they’re fresh and local, the symphony of flavors unleashed by grilling is mind expanding. Veggies take my grilling game to the next level.

For those of you who are new to grilling veggies, I’ve got some tips which I will share with you just as soon as I tell you this:

There’s another reason why I love grilled veggies. A reason that’s closer to my heart.

My kids love them.

When they were little, I loved seeing them reach for more grilled corn on the cob, or grilled broccoli, or grilled onions and mushrooms. Because I knew those fresh local veggies are full of stuff that’s good for them.

Back in the ’90s, I worked for a big corporation. When the first of my two kids was born, parental leave for fathers was a new thing. I wound up being the first new dad in the company to take advantage of it.

That time at home with my baby daughter taught me a lot. Since she had acid reflux, I learned how to snooze while reclining semi-upright so she could sleep on my chest. I learned the hard way to wear an apron while changing her diaper. (Don’t ask.)

But over the years, caring for both children alongside my wife, the most important lesson I learned was how much I loved them. It’s a bigger love than I ever imagined, bigger than I have words for. It also made me realize how much my own dad loves me.

And I love nurturing and protecting them all. I love making food for them that’s really good for them, food that tastes really good, too. Food that makes them smile while it protects them from the inside out with vitamins, minerals, and antioxidants.

Food and love. You need both to live.

Duane
Seasonal Roots Founder & Head Veggie Fairy

veggie grilling dad

That’s me with my brand new fancy-pants grill.

grilled veggie menu

Here’s my favorite grilled veggie menu: squash, corn on the cob, tomatoes, onions, and Brussels sprouts. It’s so easy to make a feast with these guys.

I start by putting the squash on foil, sprinkling with lemon zest, olive oil, and salt, then folding up the foil to seal it in. That way the squash will steam in its own liquid on the grill.

grilling brussels sprouts - skewer

I microwave the Brussels sprouts for three minutes to soften them up a little. Then I toss them in a sauce of olive oil, garlic, smoked paprika, and mustard powder — or use whatever your favorite sauce may be. Skewer them and they’re good to go.

dad grilling veggies

grilling corn - soak

For the corn on the cob, I peel back the husk without removing it, de-silk it, then soak it for 20 minutes. That will keep the husk from burning. Before it goes on the grill, I fold the husk back up around the cob and gently squeeze out any extra water.

grilling tomatoes onions - perforated griddle

All I do with tomatoes and onions is toss them in olive oil. Since the tomatoes fall apart and the onion slices fall through the grate, I grill them on a perforated griddle. Foil would do just as well.

turn for even grilled veggie browning

For a little protein on the side, I threw on some chicken brats because they’re as easy as the veggies. I grill everything for about 20 minutes, lifting the cover now and then to turn it all to make sure it browns evenly.

grilled veggies on the plate

And voila! At the end I sprinkle a little lemon juice on the squash and call ‘er done. It looks as good as it tastes and isn’t hard to make. The perfect meal.

Happy Father’s Day, everybody!

 

PS: There are more grilling tips from a past Father’s Day right here on the Veggie Fairy Blog, including how to use heating zones on your grill and how to grill the perfect locally raised grassfed steak.

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed 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.

dairy cow and womanRichlands Dairy

Meet the Dairy Cows of Richlands Creamery

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Do you know where your milk comes from?

Meet local dairy cows up close and personal at

Richlands Dairy & Creamery’s

FAMILY FARM DAYS!
June 11-13 & June 18-20

Hours on 6/11 & 6/18 (Friday): 1-5pm
Hours on 6/13-14 & 6/19-20 (Sat & Sun): 10am-5pm with live music 1-4pm
116 Cox Rd, Blackstone VA

Info & Tickets

Tour the dairy, handmilk a cow, pet baby calves, climb aboard a hayride, browse the educational booths and craft vendors, and relax over lunch and farm-fresh ice cream! More details below…

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And starting this weekend, look for Richlands Dairy & Creamery’s local half-and-half and heavy cream in the dairy section of your Seasonal Roots online farmers market. Plus, the PB&J Bundle will feature their chocolate milk!

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Okay, so we all know milk comes from dairy cows, right? But when we’re chugging down a tall, sweet, creamy, ice cold glass of milk, how many of us actually know anything about the lives of the cows who made it for us?

If you bought that milk at a big grocery store, it’s nearly impossible to really know, even if there’s a nice story about a farmer on the carton. Today’s impersonal industrial food supply chains combine milk from many dairies and ship it long distances.

But at Seasonal Roots, our mission is to connect you with the local folks who provide the food you eat. Since June is National Dairy Month, it’s the perfect time to get to know the humans and dairy cows at Richlands Dairy & Creamery. They’re less than an hour southwest of Richmond and we’re super excited they’re joining our online farmers market — starting this weekend!

dairy cows in pasture

We talked with Coley Drinkwater, who runs the farm along with her father, her brother, TR Jones, and his wife, Brittany.

VEGGIE FAIRY:

Seems like everybody’s jumping on the sustainability bandwagon these days because it’s so important for the future. Sometimes it’s just lipservice, though. Where does sustainability fit into your family’s approach to farming?

COLEY:

Our farm’s been in our family since colonial times. We wouldn’t still be here if we hadn’t been practicing sustainability all along. Our goal as farmers is to care for the land and the animals so it will be there for the next generation. Right now our farm is home to four generations: my 93-year-old grandmother, my parents, my brother TR and me, and our families.

dairy farm family

VEGGIE FAIRY:

Has it been a dairy farm all along?

COLEY:

Well, there were always a few cows to provide milk for the family. Tobacco was the cash crop. But in the 1950s, my grandfather already saw the writing on the wall and figured tobacco was on the way out. So he switched to dairy. After my dad graduated from Virginia Tech with a degree in dairy science, he brought his education back to the farm and really built it up.

old-time dairy family

VEGGIE FAIRY:

From everything we hear about dairy farming, it’s not for wimps! The cows gotta be milked twice a day, every day, rain or shine, in blinding snow or blazing heat, right? And the market is very volatile.

COLEY:

It’s not for people who like to sleep in! Traditionally, most dairies sell to a milk co-op, including mid-size dairies like us. We’d produce the milk and the co-op would take care of picking it up, pastuerizing it, bottling it, plus marketing and distribution. It takes a lot off the farmer’s plate, but you’ve got no negotiating power. You can’t plan or budget, and it’s hard to afford to make upgrades to improve your practices because the price has nothing to do with what it actually costs to make the milk.

VEGGIE FAIRY:

Didn’t milk price hit an all-time low back in 2016?

COLEY:

It did, and it stayed low for a while. Plus, when COVID hit, milk price dropped again. With prices lingering at those lows for such an extended period of time, it changed the milk industry. Some dairies went under and a lot of mid-size dairies sold out to the really big dairy operations. The historical dairy industry is pretty much gone now.

VEGGIE FAIRY:

If they’re disappearing, that explains why it’s so hard to include truly local dairies in farmers markets. How’d you get through it?

COLEY:

We cut everything we could cut without sacrificing our cows’ health. And we were still losing money every month. We didn’t want to be the generation that lost the farm so we knew we were going to have to do something different.

VEGGIE FAIRY:

What were your options?

COLEY:

We could sell, but then the whole family would’ve had to move. We could expand, because there are efficiences of scale that kick in when you have more than a thousand dairy cows. Or we could change our business model.

local dairy & creamery bottling line

I had been thinking for awhile, ever since the local food movement started taking off, that it would be cool to have our own creamery. That way we could pastuerize and bottle our own milk and then sell it direct to customers. We didn’t have enough land to get expand and get bigger, so we said, “Okay! Let’s build a creamery!”

local dairy tour

VEGGIE FAIRY:

And now you’re a destination! Not only do you have a storefront at the farm selling fresh milk and ice cream, you give tours so people can see exactly how the milk is made.

COLEY:

The tour takes about an hour but it’s more than that. We want our farm to be a place where families can come and create happy memories and feel good about where their milk and ice cream comes from. There’s no wifi, so people can put their phones down and relax and enjoy some ice cream. It’s really rewarding to see families visiting with each other and hear children laughing on our playground.

local dairy playground

VEGGIE FAIRY:

What are the tours like?

COLEY:

You see the whole process. One of the most common comments we hear after a tour is, “I had no idea the cows were so well taken care of!” One woman even told us that after seeing how well dairy cows are treated, she was switching from soy milk back to dairy milk! Our girls have an on-call, 24-hour vet and their own nutritionist to make sure they’re getting a balanced grass-based diet. They only work two hours a day while they’re being milked, and they get a two month vacation from milking every year.

dairy cow in barn

VEGGIE FAIRY:

Do the cows live out in the fields?

COLEY:

A dairy cow gets hot at around 75 degrees and doesn’t get cold until below freezing. So in the summer time here in the South, she wants to spend most of her time in the barn underneath the sprinklers and fans to keep cool. But in the winter time, a nice little nap outside in the sun when it’s 30 degrees is perfect.

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You can see it all for yourself! To learn more about tours, events, and how the dairy is run, visit https://www.richlandsdairyfarm.com

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed 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.

tomatoes vs squirrels

Tomatoes vs Squirrels and Other Garden Foes

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Spoiler Alert: The squirrels won

A Seasonal Roots staffer tells her story:

This is a story of tomatoes vs squirrels. It’s a sad story. But it has a suprise happy ending, so read on!

I grew up eating fresh-from-the-garden tomatoes. Biting into that sun-filled explosion of fully ripened flavor was one of the great joys of my childhood summers. So delicious!

But then I grew up and life got busy. I tried to keep a garden going but, you know — kids, work, traveling for work… I stopped gardening for a long time. At the grocery store, I’d always try to find the best tomatoes I could, but those homegrown, vine-ripened tomatoes of my youth had ruined me. Grocery store tomatoes looked beautiful but they just tasted like pale imitations of the real thing.

So I finally got back to gardening several years ago. I turned the soil, added compost, planted my seedlings, watered, and nutured. The tomato blossoms came, then the first hard green fruits that slowly grew bigger and began to turn a teasing shade of almost-red. I could practically taste them. Little did I know.

The squirrels were lying in wait.

Not just any squirrels. These were greedy squirrels. Ferocious squirrels. Greedy, ferocious, tomato-loving monster squirrels. And cruel! Sometimes they’d spot a tomato when it was about two seconds shy of being fully ripe and take a big bite out of it. But just one bite. Just enough to spoil it for anyone else. Other times they’d carry off their booty and leave a mangled, blood-red mess of a veggie massacre. They’d sit up in the trees and laugh.

I tried netting. More netting. Netting on top of netting. So much netting that I’d wind up tangled in it like a mummy. But not the squirrels. They came and went in that netted fortress like it had a revolving door.

I tried putting the fear of fake owls in them. They knew no fear. Even my three dogs got nothing for their squirrel-chasing efforts but a scolding from the fearless tomato bandits.

I should have put up a marquee over my garden and sold tickets: BIG FIGHT TONIGHT! TOMATOES VS SQUIRRELS! And don’t get me started on slugs, kale-devouring caterpillars, those worms that rot your squashes just before they’re ripe… my gardening Enemies List is long.

But now that I’m with Seasonal Roots, all my gardening woes are solved. When tomatoes are in season, whether they come from the field or the greenhouse, I get to enjoy that mouthwatering burst of vine-ripened tomato goodness with every order. Yum.

As for the squirrels, they’re now raiding the bird feeder. But that’s another story.

Leslie
Seasonal Roots Marketing Maven

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed 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.

Summer Mocktails or Cocktails

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Summer Mocktail or Cocktail Recipes!

It’s hard to beat a cold refreshing drink while enjoying the great outdoors this Memorial Day — or any day! Whether you’re at the beach soaking up some rays or just kicking back on the patio, you’ve got to try these yummy drink recipes. They’re fun, fresh, and actually pretty healthy, whether you serve them as mocktails or cocktails, because they start with super fresh local produce.

Strawberry Cooler Recipe

Ingredients: 

  • 3 cups water
  • 5 cups sliced fresh strawberries
  • 3/4 to 1 cup sugar
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup ginger ale
  • crushed ice
  • additional strawberries, optional

Directions: 

  1. In a blender, process the water, sliced strawberries, sugar, lemon juice, and zest in batches until smooth.
  2. Strain the berry seeds if desired.
  3. Pour mixture into a pitcher; stir in the ginger ale.
  4. Serve in chilled glasses over ice. Garnish with strawberries and enjoy. Or add vodka for a refreshing cocktail.

 

The Green Giant: A Garden-Fresh Cocktail With Peas

Peas?! Yeah, seriously, you have to try this refreshing green cocktail. It’s perfect for spring!

Ingredients: 

  • 2 ounces vodka
  • 4 sugar snap peas
  • 1 sprig tarragon
  • 1 ounce lemon juice
  • 1/2 ounce dry vermouth
  • 3/4 ounce honey

Directions:

  1. Muddle 4 sugar snap peas, 10 to 12 tarragon leaves, and honey in a cocktail shaker.
  2. Add the remaining ingredients and shake with ice.
  3. Strain into an old-fashioned glass over crushed ice.
  4. Garnish with two sugar snap peas.

 

Celery Cup No. 1

Ingredients: 

  • 2-inch piece celery stalk
  • 1-inch slice cucumber (fresh, English)
  • 1/4 cup cilantro (fresh)
  • 1 ounce lemon juice
  • 1/2 ounce vodka
  • 1-1/2 ounces cucumber vodka
  • 3/4 ounce agave nectar

Directions: 

  1. In a mixing glass, muddle the cucumber, celery, cilantro, and lemon juice into a pulp.
  2. Add the vodka and agave nectar.
  3. Cover in ice and shake hard for 10 seconds.
  4. Strain into a tall glass over fresh ice and garnish with a piece of celery.
  5. Serve and enjoy!

 

Strawberry Mojito

This delicious and refreshing cocktail is perfect for a sunny day, or it can even cheer up a cloudy day.

Ingredients: 

  • 1 lime
  • 5 strawberries
  • 1 sprig mint
  • 1 teaspoon white sugar
  • 2 ounces white rum
  • 2 to 3 ounces club soda
  • strawberry, garnish
  • sprig of mint, garnish
  • lime wedge, garnish

Directions:

  1. Cut the lime in half, then cut each half into three or four wedges. Remove the stems and slice the strawberries. Pull six to eight leaves from a sprig of mint, leaving the top intact for a garnish.
  2. In a tall glass, add 3 to 4 lime wedges, the sliced strawberries, and individual mint leaves. Top with the sugar.
  3. Muddle well to mash the fruit and dissolve the sugar.
  4. Fill the glass with crushed ice and add the rum.
  5. Stir well to integrate the fruit and mint into the ice. Top with soda.
  6. Garnish with a strawberry, lime wedge, and sprig of mint. Serve and enjoy!

Credit: thespruceeats.com & tasteofhome.com

Donation List from Teacher Appreciation Week

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Donation Announcement and Other Shout Outs! 

This year, teachers have had to adapt to constant change. And now that teachers are in the final year-end sprint, we know they’re still doing it every day. We so love our teachers! So in early May, we organized a drawing for three lucky teachers to win a free membership to Seasonal Roots (usually $50) and a $100 credit toward fresh veggies, fruits, dairy, eggs, meat and more from Seasonal Roots.

Knowing how much teachers care about kids, we also asked them to nominate their favorite kid-related cause to receive a Seasonal Roots donation. After randomly selecting our three teacher winners, we randomly selected one of the teacher-approved organizations.

And the winner is:
REACH OUT & READ VIRGINIA!!!

We’re excited to donate and support their great work! Reach Out & Read Virginia believes all families should have the tools and information they need to make reading aloud a daily routine. They help integrate reading into pediatric practices, advise families about the importance of reading with their children, and share books that serve as a catalyst for healthy childhood development.

Check out all these worthy charities that were nominated by our local teachers!

Other causes that teachers care about:

  • Youth civic engagement
  • Child trafficking
  • Youth sports coaching
  • Ending childhood obesity

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed 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.

Teacher Appreciation Week starts May 3rd!

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It’s Teacher Appreciation Week!

Wow, do we need to send some extra love to our teachers this year! The Seasonal Roots community feels so connected with teachers. Among our team members and customers, many of us in the Seasonal Roots family are teachers. And many of us are parents with kids in the “classroom” — in all the forms that it took this year.

The past year has posed unending challenges for all of us – especially our teachers.

To respond to the shifting safety protocols, teachers had to…

  1. Change their curriculum weekly (if not daily… or hourly.)
  2. Teach and motivate students online and in the classroom (often at the same time.)
  3. Look out for, and advocate for, students facing extra family challenges because of the pandemic.
  4. Deal with the realities of periodic COVID cases or exposures involving themselves, loved ones, and extended school family.
  5. Technology challenges and hiccups every day!

What a year it has been. So during this Teacher Appreciation Week we want to send some extra recognition and thanks your way.

We’re giving away 3 local food prizes worth $150 each for 3 deserving winners, who will be selected in a random drawing on May 6. Winners will need to live in our delivery area. https://www.seasonalroots.com/delivery-areas

We’ll also be donating to a cause that helps children. Which cause? We’ll let you teachers guide us.

Any teacher is welcome to enter the drawing. When you enter, be sure to nominate your favorite kid-related cause to receive our donation. We’ll pick one and also highlight them all to raise awareness.

Be sure to enter before noon on May 6!

 

Click here to enter the drawing!

Many, many thanks for all you do!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed 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.