Fall Line Farms and Local Roots

With beautiful weather ahead we're longing for spending times outdoors with friends. Thinking ahead, we're sharing this refreshing recipe from MOTHER shrub:

A Blood Orange Cherry Bomb, with or without alcohol, Cheers!

1 oz Black Cherry shrub to ice filled glass.
Top with @sanpellegrinodrinksus Aranciata Rossa/Blood Orange Italian Sparkling Soda.
Garnish.
Option: Add 1.5 oz vodka. read more...

The Apple and Sage Breakfast Sandwich is wonderful through fall and winter while apples are still plentiful. You can add bacon to it or not, it's great either way.

First, you'll need to make up the sage aioli:
1/2 cup of your choice of mayo
2-3 cloves of garlic, peeled and finely chopped
1T fresh sage, finely chopped
1t lemon juice
1/2T EVOO (exclude if your mayo of choice was already thin)

mix the ingredients together and keep refrigerated until needed.

The rest of the ingredients of the sandwich are simple and most can be found on our pages during the fall and winter seasons:
eggs (1 or 2 works)
green apple
bacon (optional)
english muffin
smoked gouda

Cook up the bacon and egg(s). When they are nearly finished, begin toasting the english muffin, but don't fully brown - you'll want to melt the cheese slightly on the top piece after a light toasting.

To assemble:
smear sage aioli on the bottom half, layer thin slices of apple, then lay egg, then bacon, and top with melty cheese.

Enjoy! read more...

Looking for another way to use those sweet potatoes this season? Consider making this sweet potato yogurt found on Food52. It makes a great breakfast and easily paired with some apple, nuts, or granola. I used my preferred 2% greek yogurt that has no added sugars but you can use your go to.

You'll need:
1 cup greek yogurt
2 (~12-14 oz total) sweet potatoes

Preheat the oven to 450F
Wash and dry off sweet potatoes
Poke several holes in each sweet potato
Bake sweet potatoes for 45-60 minutes
Allow sweet potatoes to cool enough to be handled

Peel away the skin of the sweet potatoes and add the flesh to a food processor
Blend until completely smooth
Place in fridge or let sit on counter to cool to room temperature or below

Stir the yogurt into the sweet potato puree

You can add spices as you please to tweak the flavor. Enjoy! read more...

The Center for Rural Culture's Fall Line Farms and Local Roots is Richmond Virginia's non-profit online farmers market.

Order what you want. Shop by the item with no minimum order.
Order when you want. Shop as often or as little as you like.
Order from the farms you want. Shop directly from individual farms with no substitutions.

Thank you for supporting our local producers! If you have any questions, don't hesitate to contact us. read more...

Each week our producers post the products they have available, setting their own prices, uploading their own descriptions and photos. You can read about their farming practices and contact them directly with questions.

Using our Buying Pages, you shop online with us any time between Friday at noon to Monday at midnight. You pay for your order online and then pick it up on the following Thursday afternoon at one of our Richmond area pickup locations.

Orders are delivered fresh, straight from the farms on Thursdays. Our producers share in the delivery process and we rely on volunteers to sort the orders at the pickup locations. This cooperative system allows us to keep delivery costs down to a minimum meaning more money goes back to the producers. read more...