News and blog

Welcome to the blog.
Posted 4/6/2018 11:19am by Z Farm Life LLC.

Hello!

 The store for week 10 is now open! We have provided many items that are great for juicing!! Please use the link below to place your order:

http://www.thezahradkafarm.com/store/csa-veggie-store

 If you forget to place your order, we will send you a farm choice box so you won't miss out! Don't forget to continue to leave your boxes, bags and containers our for us to pick up and reuse. 

 We are getting close to the end of the winter CSA. If you would like to receive veggies in the spring, you can sign up for our  Spring CSA. Spots are filling up fast so sign up while you can! We have two new drop off locations beginning this spring so be sure to check those out if they are in your area! 

Thanks for your support!

Libby and Lacey

Posted 4/6/2018 8:49am by Z Farm Life LLC.
We have some exciting news!
An Etch above is offering a free personalized tumbler for the first 15 members that sign up for their pick up location in Parkville! Sign up ASAP to claim your tumbler!!!
 
 
Posted 4/5/2018 12:06pm by Z Farm Life LLC.
New Parkville CSA Drop Off!
An Etch Above  
(Personalized Engraved Products) 
3239 East Joppa Rd.
Parkville Md. 21234
Hey Folks!
   We are excited to announce a brand new CSA drop off location in Parkville off of Joppa Rd. The store An Etch Above is where the drop off will be. This is cool little locally owned store that offers some unique personalized items!You can sign up to pick your veggie boxes up at this location on our website under the CSA tab. We love woking with small locally owned businesses and I know all of our members appreciate that as well. Thanks for your support!!! We depend on you:)
 
Posted 4/4/2018 5:34pm by Z Farm Life LLC.
NEW CSA DROP OFF LOCATION IN SYKESVILLE!!!!
 
 
Hey Folks,
We are happy to announce our partnership with the Firehouse Creamery in Sykesviile off of Main Street. We have been looking to expand our CSA program to new areas and we are super excited to find a business that not only supports, but promotes local products!
 
Members that sign up for this location will not only have access to our fresh picked, local produce but also many fine locally made, all natural products as well, offered inside this Small Creamery!
 
Sign Up today for any of our CSA seasons to reserve your space at this awesome location! The Spring CSA is right around the corner!!!
 
Below are some examples of goodies for sale at the Firehouse Creamery! This is your one stop shop for all things local... and yummy!
 
 
Posted 3/31/2018 8:37am by Z Farm Life LLC.

Hello!

 The week 9 store is now open! I apologize for the delay. There was a family emergency last night that took me away from putting the store up on time. You will be able to place your order from now until 8am on Monday. 

 Don't forget to leave your boxes and bags and other containers each week. We love to reuse supplies!

 The Winter CSA has 4 weeks left in the season. If you are loving your produce and don't want to miss out for the spring, sign up for our spring CSA program! The spring will provide wonderful baby veggies, greens, fruits and new specialty items! 

Thanks for your support

Lacey

Posted 3/24/2018 11:55am by Z Farm Life LLC.

 

Hey Folks! 

Well we have certainly had some interesting weather around here and it has caused all sorts of havoc as usual! But the show must go on and that is exactly what is happening. As you all know by now the deliveries were a little off kilter this week so feel free to let us know if some thing wasn't up to snuff in your box due to delayed deliveries and we will do our best to replace it. Also, be advised, we will be delivering some of your shares in bags this week until we gather up all of our boxes! Thanks for understanding :)

Regardless, our baby veggies are starting to kick off and the greens are looking lovely so we know deep down Spring is really on it's way! We just prepared our Asparagus field so as soon as we get some warmer sunny days you will begin to see more warmer weather veggies on the list. 

We would really like to thank you all for your support throughout the Winter... it is always a challenge at because of members like you we get through and are able to begin again! A fresh start is what we always look forward to as Spring arrives :)

Don't forget to place your order this week! Some of of amazing members suggested I place a link to the store ion our news letter and I loved the idea so go ahead and click the link below. Thanks again!

CSA Weekly Store!

 
Enjoy the recipes! I have tried all of these out myself and they are some of my favorites! 
 
 
Broccoli and snow pea sesame salad

Ingredients

    • 1 tablespoon sesame seeds
    • 250g broccoli
    • 150g snow peas
    • A handful of sprouts (any type will do, I used snow pea sprouts)
    • Small handful chopped shallots
Dressing:
  • 1 teaspoon grated or minced ginger
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 teaspoon honey
  • Salt, to taste

Instructions

  1. Place sesame seeds in a small pan on low heat. Stir continuously for several minutes until the seeds are golden brown. Remove from the pan immediately and allow to cool.
  2. Trim the snow peas and cut the broccoli into smaller pieces.
  3. Steam the snow peas for approx. 1 minute (I do this in a microwave steamer). Remove and rinse under cold water, then drain.
  4. Steam the broccoli for approx. 3 minutes (I do this in a microwave steamer).
  5. Place the snow peas, broccoli, sprouts and shallots in a serving bowl and stir gently to combine.
  6. Place all the dressing ingredients into a small jar and shake to combine.
  7. Drizzle the dressing over the salad. Mix through if you like. Sprinkle the salad with the toasted sesame seeds.

 

Roasted Spring Vegetables

 

Ingredients

  • 1/2 pound asparagus, trimmed
  • 1/2 pound brussel sprouts, trimmed
  • 1/2 pound sugar snap peas
  • 2-4 beets, washed, peeled, and sliced 1/4 inch thick
  • 2-4 tablespoons olive oil
  • Salt to taste (at least 1 teaspoon)

Instructions

 
  1. Preheat the oven to 450 to 475 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl add the prepared vegetables, half the oil, and s few good shakes of salt. Toss to coat the veggies well with the olive oil. Spread the vegetable in a single layer on the parchment lined baking sheet. Drizzle the other half of the oil on top of the vegetables on the pan and give them another good sprinkle of salt.
  3. Bake for 15 to 20 minutes until the vegetables are fork tender and starting to char on the edges.
  4. Serve right away.

Notes

This is a great time to use fancy salt if you have it! I love pink Himalayan Sea Salt on these veggies.

 

 

 
snow-peas-wasabi-sesame-seeds
Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Yield
Makes 12 servings

Snow peas and radishes are both dense with vitamins B and C, potassium, folate, and fiber. Wasabi sesame seeds give these veggies a rich, nutty flavor with spicy undertones.

Ingredients

Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.

*This is an awesome recipe and you can fill the pods with any ingredient, Chicken Salad, Crab Salad, Egg Salad, Hummus etc. They make a great appetizer and well as a healthy snack !!!

 

Sheet Pan Teriyaki Salmon & Veggies

Author Layla

Ingredients

  • 4 6 ounce salmon fillets
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup bell pepper chopped
  • 1 cup carrots sliced into thin strips
  • sesame seeds for garnish (optional)
  • Teriyaki Sauce:
  • 1/2 cup light soy sauce or 1/4 cup dark soy & 1/4 cup water
  • 1/4 cup brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil optional
  • 1 teaspoon cornstarch

Instructions

  1. Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside.

  2. Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours.

  3. Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.

  4. Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

  5. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).

  6. Remove salmon and veggies from the oven and brush remaining sauce on salmon fillets. Top with a sprinkle of sesame seeds if desired. Serve with rice, noodles, salad, or alone. Enjoy!
Posted 3/23/2018 3:07pm by Z Farm Life LLC.

Hello!

 The store for Week 8 is open! Please place your order at www.thezahradkafarm.com between now and 8 am Monday morning. If you forget, we will send you a farm choice share. 

 Thank you so much for your patience as we postponed deliveries during the snow storm. We hope everyone stayed safe and warm. We did pack everything on Tuesday as usual so if you received anything in you share that may have wilted before you got it, please feel free to add an extra item this week as a replacement. 

 As usual, don't forget to leave your boxes and bags out for us to pick up. We try our best to reuse almost everything. 

Thanks so much for your support!

Libby and Lacey

Posted 3/22/2018 9:07am by Z Farm Life LLC.

Hello!

I hope you stayed safe during the snow storm yesterday! Today we are resuming some of our deliveries. The areas getting deliveries today are:

Columbia/Severna 

Northern Baltimore

Tomorrow we will finish the deliveries for the week. This means that Catonsville and Baltimore City will be delivered tomorrow.

All of the shares were harvested and packed on Tuesday as usual. If you receive any items in your share that are wilted, please add an extra item to your share next week. 

Thanks for your support!

Libby and Lacey

Posted 3/16/2018 8:50pm by Z Farm Life LLC.
 
*Email Zfarmcsa@gmail.com to request an upgrade to a larger size on your current winter share or any other season that you have already signed up for or will sign up for on St. Patrick's Day 3/17 ONLY!
Posted 3/16/2018 8:46pm by Z Farm Life LLC.
 
Hey Folks!
After crazy winds, electricity and internet blackouts and up and down temperatures and now I am back on track! Spring is right around the corner... I think... and we have amazing little veggies sprouting out of the ground! This week we are harvesting some of our greens again.
We appreciate you spreading the word about of CSA and we are still accepting new members for the Winter season. 
 
Keep your eyes out for our St. Patty's Day Special tomorrow!
 
Veggie of the week: KALE
 
 

Sweet Potato Chicken Kale Skillet

This Sweet Potato Chicken Kale Skillet recipe is a delicious, one-pan meal that will be on your dinner table in less than 30 minutes. It is also gluten-free, paleo-friendly, and perfect for your busy weeknight dinner. 

 

Ingredients:

  • ½ cup bacon, chopped
  • 2 ½ cups breast chicken, diced
  • Salt and pepper
  • 1-teaspoon garlic, minced
  • 2 cups sweet potato, peeled and diced
  • ¾ cup chicken stock
  • 4 cups kale, chopped
  • ½ teaspoon chili peppers flakes

Directions:

  1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
  2. In a skillet over medium heat, add bacon and cook for 5 minutes.
  3. Season the chicken with salt, pepper, and red chili flakes. Add it to the skillet.
  4. Cook for about 7 minutes or until it is cooked through.
  5. Don’t forget to stir well. Set the chicken and bacon aside.
  6. In the same skillet, add garlic, sweet potato, and chicken broth.
  7. Cook for 7 minutes or until the sweet potato is cooked. It will depend on the size of the sweet potato dices.
  8. Turn the heat to low and add kale, stirring until wilted.
  9. Season to taste with salt, pepper, and chili peppers flakes.
  10. Bring the chicken and bacon back to the skillet and stir well until combined. It will take only 1 minute.
  11. Serve immediately.

No Fail Sea Salt and Garlic Kale Chips

Enjoy crispy kale chips every time with these No Fail Sea Salt and Garlic Kale Chips

 
 
Servings 4
Author Chrissie Baker (thebusybaker.ca)

Ingredients

  • 1 medium-sized bunch of kale washed and dried very well
  • 2 tsp olive oil
  • a pinch or two of salt
  • a pinch of garlic powder

Instructions

  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Wash and dry one bunch of kale, making sure the leaves are completely dry. If there's any moisture left on the leaves you'll end up with soggy kale chips.
  3. Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
  4. Arrange the pieces of kale on an unlined baking sheet.

  5. Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.

  6. Once you've finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
  7. Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
  8. Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!

Kale Pizza Crust
 

This pizza base serve 8 slices. Nutrition panel per slice of crust (without topping) using low fat grated cheddar for the crust.and gluten free panko crumb

 

Ingredients

 

  • 110 g kale, trimmed, washed (3 3/4 cup)
  • 2 eggs, size 6
  • 2/3 cup (55g) Gluten Free Panko Crumbs
  • 1 cup grated cheese, (140 g) - low fat cheese if preferred
  • Salt, pepper

Instructions

  1. Preheat oven to 180C.
  2. In a food processor with the S blade attachment, add the raw kale, trimmed and washed.
  3. Add eggs, cheese., breadcrumb, salt and pepper.
  4. Process until it form a sticky pizza dough.
  5. Place the kale pizza dough onto a baking tray covered with baking paper.
  6. Using your hand, press the ball to flatten and extend the dough with your finger until it forms a pizza crust of about 0.4 mm thickness, 20 cm diameter. If sticky, slightly oil your hands with olive oil.
  7. Bake for 15-20 minutes until the kale crust is firm and starts to get brown on the sides.
  8. Remove from the oven, add your pizza toppings ingredients starting with sauce then flat ingredients (I used mushroom and herbs) and grated cheese.
  9. Return to the oven until the toppings are cooked and cheese is melted.
  10. Serve hot with a green salad on side.
  11. Can be store in the fridge up to 2 days and rewarm in the microwave.

https://www.sweetashoney.co/kale-pizza-crust/

 

Kale Brownies
  
Serves: 24 brownies
 
A dense, fudgy, chocolate-y brownie with a surprise secret ingredient: kale.
Ingredients
  • 1 large bunch kale
  • 1¼ cup flour
  • 2 T. cocoa powder
  • 1 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 3 ounces dark chocolate
  • 1 cup (8 ounces) unsalted butter
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 4 eggs at room temperature, beaten
  • 1½ tsp. vanilla extract
 
Instructions
  1. Wash the kale and pat it dry. Gently tear the leafy portion away from the thick stems. Place the kale leaves in a steamer and steam for 5 minutes or until wilted. Place the wilted kale in a food processor and puree the kale. Drain any excess liquid and set aside the kale. You should have about 1 cup of kale.
  2. Meanwhile, in a small mixing bowl, combine the flour, cocoa powder, and salt. Mix until thoroughly combined.
  3. In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, kale, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix.
  4. Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. Yield: 24 brownies.
  5. Note: As soon as possible after they come out of the oven, carefully lift the brownies up (by holding on to the parchment paper) and out of the pan (if they sit in the hot pan they may continue to “cook” and may get dry). Allow the brownies to cool while sitting on the parchment paper before cutting them.

 

ngredients

for 4 servings

 

  • 2 lb (910 g) russet potatoes, washed and peeled
  • 1 bunch kale, washed
  • ¼ cup (30 g) shredded parmesan cheese
  • ¼ cup (25 g) gruyère cheese
  • ¼ cup (30 g) bread crumbs

BÉCHAMEL SAUCE

  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 ½ cups (355 mL) milk
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
  2. Remove stems from kale and cut into ¾ inch-1 inch (2cm) pieces.
  3. For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
  4. Add flour and mix until mixture browns slightly.
  5. Add milk, salt, and pepper and simmer on low heat until mixture thickens.
  6. In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
  7. Starting from one side layer your potatoes across the kale covering the entire dish.
  8. Gently press the potatoes and kale mixture down to make more room in the dish.
  9. Drizzle half of the Béchamel sauce across all of the potatoes.
  10. Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
  11. Garnish to taste with parmesan, Gruyère, and bread crumbs
  12. Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
  13. Enjoy!
 
 
Detox Immune-Boosting Soup
 
Serves: 8 Servings
INGREDIENTS
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup mushrooms, sliced
  • 10 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ tsp. turmeric
  • ½ tsp. crushed red pepper
  • 1½ tsp. sea salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken
  • 2 cups baby kale leaves
 
INSTRUCTIONS
 
  1. In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

*Recipe adapted from Cooking Light