Lucky for us, Richmond is rich (ahem) in farmer’s markets, most of which start up again for the year right about now.  From the bourbon-barrel-booziness of Hardywood Park, to the West-End-mellow vibe at St. Stephens, to the full-on urban street festival that is South of the James, there’s a market in the RVA near everyone, for everyone.   Here’s a list from the Times Dispatch to help you find a market near you.   It’s not just a weekend thing, either.  Tricycle Gardens, just up the hill from CMS, has a four-season farm stand, open every Thursday.  In addition, Broadfork Farm is doing a CSA dropoff at CMS every Wednesday, with extra produce to sell.

With the local food scene growing bigger and better every day in Richmond, I’m sure I’ve missed some great farm stands and markets.  Feel free to share in the comments.

-VAD

A simple idea here. A cream cheese and cucumber sandwich, red pepper slices, strawberries and blueberries with a few pieces of pineapple.  An easy cool lunch for a warm spring day.

Until a few years ago I thought I didn’t like cooked carrots. I remember my family boiling them or something until they were mushy, they just weren’t appetizing to me.
Fast forward several years on a trip to Italy I was served cooked carrots which had been roasted in olive oil with salt. They were heavenly. Ever since then they have been making appearances on our dinner table.
I usually roast them but in an effort to keep our house cool on these unseasonably warm days I sauteed them instead. Same delicious taste and almost just as easy to prepare.

To Roast:
Thinly slice carrots either lengthwise or crosswise, toss with some olive oil and salt. Then place in a preheated 400 degree oven for about 20 minutes or until starting to brown.

To Saute:
Thinly slice carrots either lengthwise or crosswise. Heat skillet over medium heat. (Often I use a little water, just enough to cover the bottom of the pan, add the carrots and cover to steam until the carrots begin to soften). Then add about 1-2 tablespoons of olive oil and some salt and saute until browned.

8 ounces mushrooms, quartered
2 zucchini, thinly sliced
2 bell peppers, any color, sliced
2 Tbsp. olive oil , plus more for brushing
1/2 tsp. Salt
8 corn tortillas
1 can refried beans
4 ounces cheddar cheese, grated

Toss vegetables with 2 Tbsp. olive oil and salt. Roast at 450 degrees for 20-25 minutes, stir halfway through.
Place tortillas on baking sheet. Lightly brush with olive oil. Then spread with refried beans and top with cheese. Bake until the beans are warm and cheese is melted, 7 minutes. Top with vegetables and add sour cream, salsa or cilantro if desired.

1-2 cups coconut milk (almond or soy would work as well)
2 cups fresh spinach
1 cup frozen strawberries (raspberries, peaches, etc.)
1 cup frozen blueberries (pineapple, mango, etc.)
1 banana (frozen or fresh)

Place all ingredients in blender and puree. I add a few tablespoons of ground flaxseed as well. And a few ice cubes, they will make it thicker so adjust for your taste.

-WB

Delicious Rice and Lentils

½ cup lentils
½ cup jasmine rice
2 dashes black pepper
2 dashes cumin
½ cup water

mix ingredients in crock pot. Set crock pot
on low for 3 hours. Serve warm.
EAT!!!
(Serves 2 adults or 3 kids!)