Leafy Greens and Yummy Things.

Simply Good.  Simply Grown. 

Apriori Farm is a small place in an out-of-the-way corner of central Virginia with a first generation farmer who’s learning as she goes along.  If you’d like to know just what happens on a farm or what’s involved in bringing food to your table, pull up a chair, hit the Blog button and I’ll tell you stories.

What’s Available This Month: July 2016

From the Garden:

No pesticides, no herbicides, no fungicides.  I feed my soil with compost, compost teas, and sometimes fish emulsion and other natural fertilizers and minerals.  I use companion planting, beneficial insects, birds, toads, and other natural predators to control the bad bugs. I am not always successful in keeping the bad bugs away and consequently you may find some bug chewed, but absolutely edible leaves amongst your greens.

Unlike many market farmers and grocers, I wash and bag all my greens.  Bagging hides their beauty, but I have found greens keep much longer at a very high quality when washed, dried, bagged and chilled immediately after harvest.  If you get distracted by life and forget to incorporate purchased greens into your weekly menu, isn’t it nice to know they’ll still be fresh and ready to the next week, and the week after that?

  • Lettuce Mix – 1/2 pound bags with seven or more varieties of head and leaf lettuce.  You’ll get some big leaves for wraps and some medium size leaves for sandwiches.  Or Lettuceyou can tear them up and make a wonderful salad. This stuff lasts and lasts in your fridge.  One full week.  Three weeks is not uncommon.  The supply may be limited as we move into the depths of the summer heat as lettuce doesn’t like really hot weather.
  • Rainbow Chard is probably the most beautiful plant in the garden.  It is, well, a rainbow of vibrant goodness.  It’s a relative of beets, but tastes more like spinach.  Use it in smoothies, soups, casseroles, stir fries and salad.  Both the leaf and the stalk are edible.
  • Kale – Several varieties to choose from:  White Russian, Red Russian, Vates Curly and Redbor.
  • Heirloom Beans – Grandma Nellie’s Yellow Mushroom Bean, Northeaster green beans (huge Italian style bundles of flavor) and Landreth Stringless.
  • Heirloom Tomatoes – several varieties are starting to ripen, but supply is short.  Purple Cherokee, Black Krim, Brandywine, Pineapple, and Ponderosa.
  • Heirloom Beets – will be available off and on throughout the summer
  • Garlic – Early varieties are cured and cleaned up and ready for sale.  Chinese Pink and Siberian.  More varieties will be available weekly.  Eaten raw, my garlic varies from mild to “did I just eat a jalapeno” hot.  Once cooked the heat disappears, but the flavor that lingers on is slightly different depending on variety.  Some varieties are reknowned for baking.  Others are best in stir-fries, while some excel in adding spunk to salsas.
  • Blackberries
  • Herbs – Basil, Parsley and Dill

Jams, Jellies and Salsas

Peach Mambo Jam, Pear Butter, Pear Honey, Strawberry Jam and Purple Hull Pea Jelly (tastes like grape)  in half pints.  Blackberry Jam comes in pint jars.

Farm Fresh Chicken Eggs:

The Apriori Farm laying flock consists of heritage breed chickens. They free range on pasture every day as weather and predation issues allow.  In addition to chicken feed and what they find in the pastures, they get frequent supplements from the garden and the kitchen. Chicken eggs come in brown and green, and are medium to jumbo in size.

Buckingham Berkshire Pork

Apriori Farm is now a proud vendor of this fabulous pork, grown locally in the woods of Buckingham County.  Berkshire pigs are a heritage breed out of England, once prized for their succulent meat.  They fell out of favor in the era of factory farming because Berkshires take longer to grow to market size than other, less luscious tasting, pigs.  But thanks to our new friend, Don Ferrell of Buckingham Berkshires, we can now share this wonder of our past with you.

“Because we are pig farmers we want our pigs to be happy and healthy. We start by letting them live their entire lives outside.  They root in the dirt.  They roam with other pigs.  They eat fresh pig feed with no growth hormones, no sub-therapeutic antibiotics, and no added animal proteins. Then they eat all the acorns, grass, and natural pigs snacks they can find.  When it gets too hot they relax in their mud wallow’s to cool off and when it gets cold they build massive nests of straw in their portable shelters.” – buckinghamberkshires.com

In March of 2015, Don took one of his pigs to Washington, D.C., for the Cochon555 competition – 5 Chefs, 5 pigs, 5 Winemakers.  Each chef got a pig and made 5 courses.  Guess whose pig won?  The lucky chef who got the Buckingham Berkshire of course!

Now this outstanding pork can be yours. Hams and bacon are brown sugar cured, not smoked.

  • Picnic Hams $8/lb
  • Rib Chops, Sirloin Chops, Loin Chops – $9/lb
  • Chorizo – $6/lb
  • Bratwursts  & Bangers- $9/lb
  • Polish Sausage – $7/lb
  • Hot Italian and Sweet Italian Sausage – $7/lb
  • Hot, medium and mild Sage Sausage – $6/lb
  • Medium Breakfast links – $6/lb
  • Bacon – $9/lb – sold out
  • Artisinal Salami $21.50/lb
  • Picnic Shoulder Roasts – sold out

Chickens:

Whole chickens are available from time to time throughout the year, but mostly in late summer or early fall.  They are great for slow cooking and making stock.  If you’re interested, let me know.

Honey:

Due to hive loss, we had to  completely start over with bees in the spring of 2015.  I left them to their own devices and hope to have honey sometime in July of 2016.

How to buy:

I deliver into the Hampton Park/Woodlake/Brandermill area of Chesterfield, VA on Monday afternoons.  Shoot me an email to be added to my route.  rjsimoni@gmail.com  or contact me through Facebook at Apriori Farm

 

Comments

Home — 3 Comments

  1. I love your farm and love that you have this site and blog so that I can see how farm life is. I wish I could make such a leap. I miss you all and think of you often. Look forward to coming out again soon.

    Love to all,

    The Martins