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Happy Growing!



  • 12 cups of diced ripe tomatoes and juice
  • 1 medium shallot, diced
  • 3 stalks of celery plus leaves, chopped
  • 2 fresh roasted hatch green chiles (or 4 oz canned green chiles) (optional)
  • juice of 2 limes and 2 lemons
  • 2 to 3 tablespoons of grated fresh horseradish or prepared bottled horseradish
  • 2 to 3 tablespoons gluten free Worcestershire sauce
  • 1 tablespoon celery salt
  • 2 teaspoon smoked paprika
  • Hot sauce (such as Sriracha), to taste
  • 1/4 cup pickle juice (spicy pickle juice is super good)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 cups of vodka
  • Rim Seasoning: kosher salt, fresh ground pepper, smoked paprika
  • Optional Garnish: olives, jalapeño stuffed olives, pickled green tomatoes, lime wedges


  1. Make Fresh Tomato Juice – Place chopped tomatoes, onion, celery, and roasted hatch chiles in a blender or food processor and puree.  This will likely need to occur in batches. Pass the pureed mixture in batches through a food mill or through a fine mesh sieve, capturing the juice in a large container. You should have about 8 cups of tomato juice. (Alternately to using a blender, you can use a juicer and juice the tomatoes, celery, shallot, and chiles).
  2. Make Mix – Add lemon juice, lime juice, grated horseradish, Worcestershire sauce, smoked paprika, and celery salt to the fresh tomato juice. Add hot sauce, salt, and fresh cracked pepper to taste. (To can and preserve the Bloody Mary Mix, see canning instructions below).
  3. Assemble Drinks – Mix 1 tablespoon each of salt, ground black pepper, and smoked paprika on a small flat plate. Dip the rim of each glass in water or lemon juice and then dip the rim of each glass in the paprika-salt mixture and twist the glass.   Fill each 8 ounce glass with ice to the rim. Pour 1 ounce of vodka and top off with bloody mary mix in each glass. An extra splash of hot sauce and pickle juice tastes grand.  Be sure to swirl around all the ingredients using a spoon or chopsticks.
  4. Garnish – Top and garnish the drinks as you wish…with limes, lemons, jalapeño stuffed olives, hot sauce, pickled green tomatoes, pickled green beans, bacon… ya bacon. It’s endless possibilities.

Are you interested in Urban Agriculture? Nerdy about worms and soil? Love permaculture design and taking care of baby seedlings?

Check out our new fellowship postings here. We’d love to hear from you.



UPDATE: We received amazing support from our community to help us rebuild the greenhouse. TruTimber removed the tree on Saturday, February 21st, and last week our team worked to replace broken beams and recover the hoophouse with new plastic.

Winter blew into town, and certainly reminded us we are not in charge.

High winds blew covers off in-ground rows, ripped plastic from a hoop house door and dropped a tree on our greenhouse. A blanket of snow covers RVA’s Urban Farm, and our plants are snuggled in the best we can. The impact of the snow and low-temperature nights is still to be seen.

If you would like to help us rebuild our greenhouse, please consider donating here.



Tricycle Gardens is seeking a dynamic and energetic Urban Farm Manager to oversee the organization’s urban agriculture sites. The ideal candidate will have a deep understanding of organic and sustainable growing practices, season extension techniques, four season farming and enjoy sharing their knowledge with farm visitors, fellows, workforce development participants, students and volunteers. Experience farming in an urban environment is a plus.

RVA’s Urban Farm is a one-acre site with about 5,000 square feet of growing space divided into in- ground no-till rows, hoop house growing space, wooden raised beds and a variety of keyhole and sub-irrigated bed designs from around the world. Soil fertility is largely dependent on our collection of compost material from local businesses, which is composted on-site within wooden composters and through our vermicomposting operation. The 31st Street Baptist Church Urban Farm is currently under reconstruction to mitigate lead soils and includes a 30×74 foot hoophouse and about 1/3 acre of growing space. Also under management is a small urban orchard with a variety of asian pear, fig and apple trees. We strive to utilize the resources of the city to maximize the potential of a small space.

Primary Activities

Oversee all aspects of day-to-day farm operations, including crop planning, crop rotation, soil amendment, planting, pest control, weed management, perennial crop case, crop harvest, season extension and distribution.

This includes working with staff, interns and volunteers to manage:

  • Four season production and distribution.
  • Four hoop houses.
  • Compost operation.
  • Service and care for farm tools and equipment.
  • Water catchment and irrigation systems.
  • Insectary, herb and flower gardens.
  • A high standard of aesthetic for the farm.

This also includes:

  • Advising supporting staff on ways to improve and optimize efficiency and productivity in all aforementioned areas.
  • Preparing and implementing an organic growing plan that yields desirable produce, herbs and flowers distribution through the Healthy Corner Store Initiative, farm stands and educational programming year-round.
  • Completing soil tests in fall and consulting with the local extension office and agronomists to maintain soil health.
  • Ensuring farm activities adhere to safety regulations and standards.
  • Working with Director to maintain financial, operational, production and volunteer records as appropriate.
  • Coordinating product pricing.
  • Maintaining detailed farm records, inventories and databases related to crop production, rotation and pounds of produce harvested.
  • Maintain detailed farm records, inventories, and databases related to crop production, rotation, and pounds of produce harvested.

Supplementary Activities

  • Work with staff to manage the Four Season Farmers’ Market.
  • Train and manage interns and program fellows and supervise volunteers.
  • Assist Program Manager train and manage farm interns and workforce development participants.
  • Participate in various educational programming and special events throughout the year.
  • Participate in workdays and “all staff” activities, where Tricycle Gardens staff manage a large project, event or educational program or volunteer day.
  • Be willing and able to lend a hand throughout the organization as needed.

The ideal candidate will have the following:

  • 3 – 5 years of farm management experience, preferably with an organic or sustainable farm.
  • Competencies in sustainable, organic or biological agricultural practices.
  • Large knowledge base or willingness to acquire a knowledge base in low or no-till agricultural methods.
  • Experience supervising staff, fellows and volunteers.
  • Experience or willingness to work within a diverse community and with individuals from diverse backgrounds.
  • Competency with small-scale agricultural machinery including chipper/shredder, two-wheeled hand tractor, tiller, and brush mower.
  • Experience teaching children and adults in a farm or garden setting.
  • Interest and familiarity with issues related to local food, food access, and sustainable agriculture, and an appreciation of the urban environment.
  • Strong organizational and written/verbal communication skills.
  • Sense of humor and joy for our work.
  • Ability to work independently and as part of a collaborative team that feels like a family.

How to Apply:

Tricycle Gardens is an equal opportunity employer and an open and affirming community. We seek candidates of diverse backgrounds. For consideration, please email resume and cover letter to by Friday, March 20th. Thank you for your interest and please no phone calls.


On January 15th, Tricycle Gardens, joined by Pastor Morris Henderson of 31st Street Baptist Church; Peter Bernard, CEO of Bon Secours Virginia Health System; Dr. Jewel Hairston, Dean of Agriculture at Virginia State University; First Lady of Virginia Dorothy McAuliffe; and Audrey Rowe, Administrator of Food and Nutrition Services for the United States Department of Agriculture, announced our collaboration to increase access to fresh, local produce through urban agriculture.

The event also marked the transition of our weekly Four Season Farmers’ Market to 31st Street Baptist Church. Every Thursday from 11 AM – 1 PM, community members can purchase fresh, locally grown produce and double the value of their SNAP benefits thanks to Bon Secours Richmond Health System.

To read more, visit Richmond Times Dispatch, Church Hill People’s News or RVA News. For more photos from the event, click here.




Buy your tickets to the FOOD event of the season here!

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We’re moving indoors for the fall/winter! See details below. Four Season Farm Stand