News and blog

Welcome to the blog.
Posted 3/23/2018 3:07pm by Z Farm Life LLC.


 The store for Week 8 is open! Please place your order at 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.


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


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 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. 



  • 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


  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 (


  • 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


  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




  • 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


  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.


Kale Brownies
Serves: 24 brownies
A dense, fudgy, chocolate-y brownie with a surprise secret ingredient: kale.
  • 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
  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.



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


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


  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
  • 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
  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
Posted 3/16/2018 3:27pm by Z Farm Life LLC.


 The week 7 CSA store is open! Don't forget to place your order! You will be able to place your order between now and 8am on Monday. If you happen to forget, we will send you a farm choice box! 

 We are taking sign ups for the new True to Season CSA program! Spring CSA is just around the corner! Get a spot while you still can!


Thanks for your support,

Libby and Lacey

Posted 3/9/2018 4:39pm by Z Farm Life LLC.


 This week's store is St. Patrick's Day themed! We have provided you with everything you could need to make traditional Irish dishes for the upcoming holiday! You will be able to place your order any time between now and 8 am on Monday morning. If you happen to forget, email Lacey at by Monday evening to squeeze an order in. You will receive a farm choice share if she does not receive your order by then. We hope you enjoy this week's list.

SPECIAL NOTE: There is the possibility of substantial winter weather on Monday. Please place your orders as usual and we will let you know if the deliveries will be altered as we learn more about the storm.

Thanks for your support!

Libby & Lacey

Posted 2/24/2018 12:10pm by Z Farm Life LLC.


Please don’t forget to place your Week 4 order! If you happen to forget, we will pack you a farm choice share.

We added some new specialty items to the “Specialty Items” store! Don’t forget to check it out! 

Yesterday was National CSA Day! Our new CSA sign ups are open for the upcoming seasons!! We hope to see you signing up in the future. Please feel free to contact us with any questions you may have.

Thanks for your support!

Libby and Lacey

Posted 2/24/2018 11:36am by Z Farm Life LLC.
Posted 2/24/2018 11:35am by Z Farm Life LLC.
<iframe frameborder="0" width="560" height="315" src="" allowfullscreen="true"></iframe><p><a href="">CSA Explain</a> on <a href="">Biteable</a>.</p>
Posted 2/24/2018 11:32am by Z Farm Life LLC.
Hello All!
As you probably already know we are now taking new members for the Upcoming CSA seasons! For more information please check out the CSA tab on our website. We have been working very hard to revamp our program to work seamlessly with the actual harvest seasons on our farm. 
We are also still taking on new members for the current Winter CSA program so we appreciate you spreading the work to friends, family and co-workers! The Cost of the share will be prorated for the weeks missed appropriately!
The weather has been weird as usual which has made things interesting down at the farm but right now were are focussing on clean up and prep for the seeds to arrive!
This week for the CSA we have some cool new options. We have put 1/2 dpi eggs on the item list for you to add to your share each week if desired as well as the option to purchase extra under our specialty store tab. We always try to add some cool stuff to purchase each week so don't forget to check it out!
We are also offering brown and white basmati rice this week to help create some healthy meals with our veggie selection so we hope you all enjoy!!!!
Thanks for your support! 


Cheesy Broccoli Rice


  • 1 tablespoon oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 cups broccoli or veggie of your choice, steamed and chopped roughly
  • 1 1/3 cups grated cheese use the cheese your family loves...Cheddar, Monterey Jack etc...
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • milk as needed to thin before serving if nessecary


  1. Place the oil in a medium size sauce pan over medium to low heat.
  2. Add the rice to the pan, cook and stir, until the rice starts to turn golden brown.
  3. Add the chicken broth to the pan, heat till it starts to boil. Place a lid on the pan.
  4. Cook, covered, for 15 - 20 minutes or until most of the chicken broth is absorbed.
  5. Remove from the heat and add the butter, chopped broccoli, cheese, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
  6. Stir again and add salt and pepper to taste ,add milk if desired to get the consistency you want.


Chipotle Cilantro Lime Rice Copycat Recipe

  How To Make Cilantro Lime Rice

Step 1: Cook rice

You can use any type of rice (white or brown) and cook it any way you like – on a stove top according to package directions, in a microwave or in a rice cooker.  The microwave method works for white rice only, if you never tried it, check it out here – how to cook rice in a microwave.

I always cook my rice in a rice cooker – it’s a completely hands off process, just put the rice and water in a rice cooker, press the Start button and walk away.  Yes, I’m lazy like that  Rice cooker is one of my most frequently used kitchen gadgets, and they are so cheap – you can get a great rice cooker for around $20!

If you never tried cooking brown rice in a rice cooker, or it never turned out well for you, you’ll like my article on how to make fluffy tasty brown rice in a rice cooker!

Step 2: Mix dressing and mince cilantro

While the rice is cooking, whisk the juice of 1 lime, minced garlic clove, 1 tsp olive oil and 1 tsp of salt in a cup.  You will use this dressing, along with minced cilantro, to flavor the cilantro-lime rice!

To mince the cilantro, I always use my food processor – just throw the cilantro in a food processor bowl fitted with the steel blade, pulse for 30 seconds and you’ll get a perfect minced cilantro with virtually no effort!

Step 3: Season the rice with lime and cilantro

Drizzle the lime dressing and sprinkle minced cilantro over the rice.  Using a fork, fluff the rice and mix everything thoroughly so the cilantro is evenly distributed.  Taste the rice and add more salt and seasoning if needed.  Enjoy your homemade Chipotle cilantro-lime rice!

Creamy and Cheesy Chicken and Rice: Wholesome brown rice, cooked chicken, and lots of cheese all swimming in a decadent, yet healthy cream sauce. This is a dish that everyone loves.

Creamy and Cheesy Chicken and Rice

An easy chicken and rice recipe perfect for your family. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 485 kcal
Author A Mind Full Mom


  • 4 Tbs butter
  • 2 Tbs fresh minced garlic
  • 2 cups shredded cooked chicken breast
  • 4 cups steamed brown rice 4 cups AFTER cooking This is 1 cup uncooked brown rice
  • 1/4 cup all purpose unbleached flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup white wine or additional chicken stock
  • 2 cups chicken broth
  • 2 cups shredded cheddar cheese
  • Top with 1 1/2 Cups shredded cheddar cheese optional
  • 1 Tbs fresh chopped thyme optional


  1. Preheat oven to 350 degrees F.
  2. Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper then slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Stir in cooked rice and chicken and then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese, if desired, and bake for 25-30 minutes or until cheese is melted through. Serve.
Chipotle Copycat Cilantro Lime Rice