Red Cabbage Coleslaw with Greek Yogurt

This is my favorite way to make coleslaw this time of year. The two main ingredients, (red cabbage and carrots) are available at the markets through June. It seems to me like a perfect confluence of produce, summer time cookout fare, healthfulness and nutrition. Of course there is the 1/3 cup of mayo, but you cannot do without the mayonnaise. I have been eating this for the last two days with turkey burgers, Italian flat beans blanched and sauteed with garlic and olive oil, and my favorite greek- style cucumber salad. A perfect summer meal!

What you'll need..

1/2 a small head of red cabbage
4-5 carrots depending on size
1/3 cup mayo ( I like Dukes)
1/3 cup Greek yogurt (Fage brand 0%)
2 Tbsp cider vinegar
1 tsp. sugar
1/2 Tsp celery seed
salt and fresh ground pepper to taste.

The most important part here is to shred the cabbage using a sharp chef's knife and not a grater or food processor. We have made that mistake before and the result is a mushy, watery tasting slaw. Cut the cabbage half into half again and then cut across the length of the each quarter making long 1/4 to 1/8 inch wide shreds. Then chop those a bit so your lengths are no more than an inch or so long. This really only takes a minute.
Scrub and shred the carrots ( I don't bother to peel them) using your grater or food processor. Mix together with the rest of the ingredients in a large bowl. Taste as you add the rest of the ingredients. As usual my measurements are not exact. Sometimes I add less vinegar, more yogurt, or less sugar. I like it with a good dose of fresh ground black pepper. Once I added too much celery seed ( I'm guessing it was about a tsp.) and that was a mistake. The greek yogurt is of course a stand in for sour cream... so if you like you can go that route as well, however I love the extra tangyness of the yogurt.
This should serve about 6.

The Travel Channel's Man Vs. Food Takes on Richmond!

You know the show... one man eats insane amounts of food.... often the sloppy artery clogging kind, sometimes it's the blazin' hot kind. In between you learn about some interesting food spots and some of their signature dishes.
Well, Wednesday night's episode will feature all Richmond restaurants including one of our favorites... The Black Sheep. Here is an excerpt from the e-mail sent to us by The Travel Channel. ....
"Richmond Episode - Wednesday June 30th at 9:00 E/P In the colonial capital of Richmond, Virgina, Adam explores the city’s love of revolutionary cuisine. For his first stop, Adam hits up Richmond’s famous Buz and Ned's Real BBQ for the best BBQ in Richmond. Buz and Ned’s Real BBQ is famous for their hickory and oak smoked spareribs slathered in sweet and sour BBQ sauce -- a real Richmond legend. Next, Adam visits Black Sheep where the sandwiches are not subs, but a fleet of battleships! Adam chooses to eat the incredible USS Brooklyn in honor of his hometown in New York. Weighing in at two and a half pounds, this two-foot long sandwich is loaded with peach chutney, an entire pound of jerk chicken, homemade slaw, and a roasted banana ketchup.
Finally, Adam stops by Caliente to take on the Stupid Wings Challenge: eight jumbo wings drenched in a sauce so spicy, that it is just stupid to eat! The sauce is a concoction of cayenne habanero, pure chili extract, and a secret inferno marinade from the “container of pure judgement”. Can Adam conquer the unbelievable Stupid Wings Challenge?
Want to know more about Adam's ultimate hunger quest? Be sure to watch the all-new episode on Wednesday, June 30, at 9:00 E/P."

Agriberry and Virginia Goat Industry on Virginia Home Grown

Virginia Home Grown will visit with Agriberry and take a look at Virginia's Goat Industry. Tuesday night at 8:00 on WCVE. Click VHG link to see trailer video.

Amy's Garden Featured in New Sur la Table Cookbook

The new Sur La Table cookbook "Eating Local: The Cookbook Inspired by America's Farmers" has just been released and features Richmond's own long time organic farmer Amy Hicks. The cookbook tells the story of Amy's Garden and features some favorite recipes to help bridge the gap between the wary cook and all that lovely market produce. See Richmond Times Dispatch Link.
You can also out the article 'Zeroing in on Organic Foods' from the front page of the RTD Flair section featuring Amy Hicks.

Recommended Reading... The Earth Moved: On the Remarkable Achievements of Earthworms

Amy Stewart's 2004 The Earth Moved is an eye opening, engrossing tribute to the lowly earthworm. I have read more than a few books that deal with soil life and worms. I have two worm bins, and care for my worms with the concern of caring pet owner. However, Stewart's book taught me that I still have much to learn. Leaning heavily on the years Charles Darwin spent researching and writing about earthworms, as well as interviews with some of today's top researchers, and academics on the subject The Earth Moved covers a lot of ground. At the same time Stewart's writing caries enough of a personal perspective and voice to make it a completely absorbing and entertaining read. To my mind this is one of those works that everyone should read whether they have not ever given worms the slightest thought or already believe they know all they need to know on the subject. With over forty rave reviews lining the first three pages of the book, there seems to be some consensus.

Want to try a CSA?

Frog Bottom Farm has a great way to introduce folks to their CSA- a trial run! Check it out:

Lisa says:

Hey y'all! We know that CSA is a new way of thinking about buying and eating for lots of folks, so we're offering a one-month trial share for $60. The short of it is: for $60 you can try out a half share for 4 weeks. This week, half shares get 3/4 lb summer squash and zucchini, 4 beets with greens, 1 bunch basil, 1 lb new potatoes, 1/2 lb lettuce, 2 cucumbers, 1 fennel bulb, and 5 scallions. Tomatoes and sweet peppers and eggplant and watermelon and cantaloupe are coming soon!

If you want to continue after the 4 weeks is up, we'll figure out the prorated cost then. If not, no worries!

Frog Bottom has pickups all over town and on several days of the week. Check their website for more info and a registration form.

Eating at Amuse

A new addition to our areas selection of local food featuring spots is Amuse restaurant on the third floor of the VMFA wing. My husband and I checked out the museum including the Tiffany exhibit, and then popped up to the third floor (via the glass elevator) to see if we could get a table. We were arriving just at 5:30 as the first seating for dinner was starting. They were booked, and the bar was full, but the staff was very apologetic and offered to seat us in the auxiliary space. We were famished so we automatically agreed to check it out.
It was an auxiliary room. The space has the same basic decor, and same large windows with terrace.
The service was great. The staff was friendly and easygoing, but professional. The wine list is two pages of by the bottle options, and a short list of wines by the glass. However, I really liked the list of wines by the glass, which actually come in 8 ounce carafes suitable for sharing. Two of the wines on this list are the Michael Shaps Merlot for $15, and the White Hall Viognier for $11. As soon as we had our drinks and placed our order a complementary treat of one cucumber slice with a smoked trout mousse(?) was placed before each of us. One waitress described it as a sort of "hello" from the chef.
To start I tried the roasted beets with Marcona almond cream and a Maytag blue cheese bomboloni. It was served warm and quite delicious. The blue cheese filled bomboloni, a filled, fried Italian doughnut was fun. Matt had the Manakintowne greens with pecans, sun dried cherries and goat cheese in a champagne vinaigrette. His salad was large, and even my beets were quite a lot for me. Either could have been shared as small starter. For our entree I got the chicken from Ayrshire Farms served over wild rice with brussel sprouts in a saffron broth. The meal was okay. The rice had a pleasant flavor, and the chicken was tender and juicy, but with a nice crispy skin. Matt got the pork belly special. It was a good sized piece of meat served over rice with bok choy, baby carrots, and southeast Asian seasons. He was somewhat disappointed in the overall flavor, but felt everything was generally prepared well.
In the end we felt the food was decent. We had a really nice time. If I go there again I probably would do more sharing. I would have been happy with half of the petite carafe of wine, as well as half of an appetizer. I was only able to eat about half of my entree before feeling overly full. Keep in mind that you may not be able to take any leftovers with you since you have to walk through the museum to leave.
Amuse serves up their dinner menu on Thursday's from 5:30-9pm. (They will start extended Friday hours in early July.)Lunch: 11:30 am – 2:30 pm, Tea: 2:30 – 4:00 pm, You can also have cocktails and small plates in their lounge daily, 11:30 am – 5 pm & Thursdays, 11:30 am – 9 pm.

Recipe: Salad with Fennel and White Beans

What do I do with fennel? This is the question I hear most often at the market these days. Are you wondering too? The RFC did a podcast last year about our love for fennel, (click here to read all of the fennel recipes we tried) and I recently came up with a new recipe, perfect for these hot, HOT days.

Salad with Fennel and White Beans

2 cans Cannellini beans, rinsed

2 fennel bulbs, sliced

1 green or (small) red onion, sliced

juice from 1 lemon

drizzle olive oil to taste

salt, pepper

garlic scapes and fennel fronds to garnish

Toss everything together, serve on greens.

Universtiy of Richmond and Local Foods

The University of Richmond has been taking action to support local, sustainable foods. The campus created a special CSA option for staff that allowes them to enjoy perks like on campus delivery of their weekly shares. They also created a community garden where staff, and students can have their own plots. Now the University of Richmond Boatwright Library has partnered with The Rural Virginia Market to create a library guide for local foods. Providing a list of relevant reading, the library guide also offers web links to area farms and recipe sites. You can check out the library guide here.

Dinner For Byrd House Market Tonight, June 24 at Six Burner!

This Week is a fun one for Byrd House Market. Tuesday Night they hosted Barboursville Winery and Grayhaven Winery for free wine tastings. It seemed like plenty of people braved the terrible heat to come out, shop the market, and taste some delicious wines.
Tonight, however Six Burner is hosting their third annual dinner to benefit Byrd House Market. The three course prix fixe meal is $35, and 10% of all the evenings sales go to the Byrd House. Reservations are required, but as of 9pm last night there were still openings. Call 353-4060 for Reservations. Visit the Byrd House site for more information and to view the menu.

Pick Your Own Blueberries and Blackberries-Update

Blueberry Season is upon us and if you like pick your own there are several places to choose from. I like Swift Creek Berry farm. They expect their blueberries to be ready at the end of June or early July. I've posted about them for the last couple of years. My friend Lisa likes them as well and she is a real U-pick devotee.
Right around the corner is blackberry season. One of my favorite market vendors, Deer Run Farm told me about the u-pick blackberries at Pleasant Fields Farm. Formerly a part of Pleasant Fields Farm, the operators of Deer Run Farm now own additional land just across the road. Pleasant Fields Farm in Hanover Virginia is open for blackberry picking seven days a week. They also have a small number of blueberries, few enough that they don't advertise them. If there there at just the right time (when blueberries are still in season, and they still have some left) you can get both. I think this is where I am going to go this year. (Update: Previously I had incorrectly indicated that the u-pick blackberries were at Deer Run Farm. They are Not. They are at the Pleasant Fields Farm across the road.)
Pleasant Fields Farm 1765 Nelsons Bridge Rd.

One of Lisa's favorite spots for u-pick blackberries is Maidens Thornless Blackberries
2638 River Road West, Maidens, VA 23102 (804) 556-4164. Located just east of the Goochland Courthouse, or 17 miles west of Parham Rd. They can be hard to get in touch with, but Lisa did talk with them. They say they expect their blackberries to be ready after the July Fourth holiday. The Pick-Your-Own site says they are "open: 7 am to sunset, Monday to Saturday; 1 p.m.-sunset, Sunday. Call before coming. Bring your own containers. "

Shop Indoors Today at the Lakeside Farmer's Market!

Today the real feel may be something in the range of 110 degrees! With that in mind the Lakeside Farmers Market has opened up the adjacent indoor, and air conditioned space for vendors and shoppers. The choice is up to the vendors. If you see few or no vendors under the usual pavilion they will be inside the Lakeside Towne Center beside the Tool Guys.
Also Don't forget tonight is the Neighborhood Potluck at the Lakeside Market. Bring a local foods dish and meet at the pavilion at 5:30.

Update: My apologies to any of you who went to lakeside hoping to shop and beat the heat. The choice was up to the vendors, and much to my surprise when I got there at about quarter to five all were under the pavilion as usual. By then it didn't seem to bad and even though vendors had sold out of some of the more 'exciting' items like Agriberries apricots and Deer Run's Sun Gold tomatoes, there was still plenty of great stuff. I was having dinner with family and got a couple quarts of red new potatoes, a mix of yellow, purple, and green string beans (The purple beans turn green when you cook 'em), a couple cukes, a tomato and banana peppers for a greek salad and finally two pints of sweet cherries, and two pints of blackberries to have with ice cream for dessert.

Health Fair at the Goochland Farmers Market Today! Saturday June 19

The Family Chiropractic Center of Richmond and the Center for Rural Culture are sponsoring a Health Fair at the Goochland Farmers Market Today during the normal market hours 8:00am-12:00pm. In addition to the markets regular vendors there will numerous health related organizations there to answer your questions. For more information, and a list of health fair venders click Here.

Experience "A Day in the Life" at Wild Heaven Farm

Wild Heaven Farm is introducing a new program they are calling “A Day in the Life”. Mary Kroll makes the goats milk soaps sold at several area farmers markets. Due to recent troubles with her hands she has been unable to make the soaps and so is testing this new educational model for her farm. She writes that "A Day in the Life allows our customers to experience life on a working farm. They will learn how to milk goats and all of the steps involved in producing our goat milk soaps. The best part about the program, is that it will be free of charge until June 30. The benefit for our customers is a unique, free, educational summer activity for adults and children over seven. The benefit for us is healthy hands to help me do my work."
You can visit the website for more information and to register, http://wildheavenfarm.com/visit.

Whole Foods Village Community Garden and Outdoor Film Screening

The Whole Foods on West Broad has partnered with Richmond's own Backyard Farmer to create what they have named the Village Community Garden. It is located in the West Broad Village development. This Community Garden will serve as an outdoor classroom for Whole Foods run programs. Produce grown in the garden will be for sale at Whole Foods, and used in some of their prepared foods. In addition, rental plots will be available.

To kick off their community garden opening Whole Foods has a series of events taking place Wednesday June 23 through Saturday June 22.

Next Wednesday the 23rd is their 5% day. Five percent of all of their sales from that day will will go to the new Richmond chapter of Slow Food!

Thursday June 24 farmer's market with live music.

Friday June 25 at 9:00pm Whole Foods is doing a free outdoor screening of the movie FRESH.

Finally, on Saturday the 26 from 11am-4pm their will be an open house for the community garden.

New Market in Southside

A new market started up three weeks ago in the McGuire VA Medical Center. This market was the result of efforts by Cooperative extension and McGuire. A smaller eight vendor market, the McGuire VA Farmers Market was created for the benefit of hospital staff and residents. It has meat, cut flower, and produce vendors to name a few. They have not been publicizing this new market due to issues like traffic flow and very limited parking.

A vendor I spoke with said that during the lunch hour from 12:00-1:00 they are slammed with staff doing their shopping creating lines at each vendor. After 1:00 it's a different story, and they have fairly few shoppers. It is great that Richmond is at a place and time where Extension and McGuire would create such a market for this facility, and that it's been worth it to vendors who usually would be using their Fridays to harvest and prepare for their Saturday Markets.

McGuire VA Farmers Market

Fridays 12:00-3:00

1201 Broad Rock Blvd.

Recipe: Cheesecake

Ever since Night Sky Farms started selling their amazing cream cheese at the Farmers' Market at St. Stephen's, I have been wanting to tell you about it. I keep thinking of excuses to buy the cream cheese- I have been serving it as an appetizer with bread, topped with tapenade or L and L's Tomato marmalade. But then, I found it. It was this cheesecake which exhibits the superior flavor and texture of the cheese so beautifully, I am glad I waited to share.

Cheesecake with strawberry glaze and fresh berries

Oven at 300 degrees

Crust

2 1/3 cups almond meal

1/3 cup flour

1/3 cup sliced almonds

1/4 cup packed brown sugar

1/2 tsp ground cinnamon

pinch of nutmeg

pinch of salt

1 stick (1/2 cup) melted butter

Mix well, press into bottom and up sides of 8 inch springform pan.

Cake

3 eggs, beaten

16 oz cream cheese

1/ 4 tps salt

1/2 tsp almond extract

2 tsp vanilla

1 pint sour cream

Combine all ingredients, reserving the sour cream. Blend well until smooth. Add sour cream, blend and pour into crust.

Spread strawberry spoon jam on top for glaze.

Bake for 50- 60 minutes, until cake is nearly set. Cool for at least 1 hour. Serve with fresh berries.

Matt and Shannon's Spicy Basil Stir Fry

One of my favorite things about summer?... Fresh Basil! I had to pinch back a whole lot of basil to force it into branching, and to keep it from flowering. I was going to make pesto, but as I thought about the tremendous amount of produce in my fridge my mind moved to stir-fry. I have the benefit of a husband who used to be a cook in one of Richmond's best Thai restaurants. So, I was the prep cook, choosing my ingredients partially on what I needed to use up, and he was the cook. A wonderful, spicy basil stir fry was the result, and nothing can work such magic as stir fry when it comes to turning that fridge filled with a sea of opaque plastic bags into a beautifully tidy container of deliciousness. Also, I'm thinking this has to be good for you.

These are the veggies we had and therefore, what we used. Be flexible, and don't worry too much about the details of chopping. We had this over short grain brown rice from the bulk bins at Elwoods.

Ingredients: (Serves 6 or so with rice)With this much veg we had to cook this in two batches despite our reasonably sized wok. The tofu to veggie ratio was perfect however and I wouldn't want to change that.

1Quart Green beans- tipped, blanched and cut into thirds.
1 large head broccoli: large base stem removed, cut into small florets with all smaller stems sliced to about 1/8 inch slices.
1 2x2" piece of fresh ginger, pealed
3 cups sweet peas in their shells, deveined
2 medium carrots, sliced into rounds
1 large onion, cut in half horizontally and then sliced on the vertical ( or you can fine chop)
3 cups coarsely chopped green cabbage
1 block extra firm tofu, cubed into 1 inch blocks and boiled for 10 minutes. set aside..lightly dress with oil (I used peanut) to keep from browning.


The sauce: (Forgo the salt, the soy, fish sauce and chili paste will make up for any. )
1 cup chicken broth
1&1/2tsp Thai Chili Paste (with soybean curd), this stuff is very spicy so start small, and season to taste*
5-6 dashes lime juice
7-8 dashes soy sauce
7-8 dashes fish sauce
1&1/2tsp sugar (a guess based on about 4 of my husbands' pinches of sugar)
1/2-3/4 C fresh basil

The process:
Once all your veggies and tofu are prepped, and your sauce ingredients are at hand, it's time to break out the wok or large saute pan.
Heat pan on high until hot. Add 2-3 Tbsp peanut or olive oil (adding some saturated fat like peanut oil will raise the smoking point for the oil ). Add onions, reduce heat to medium-high and cook until tender about 5 minute, stirring occasionally. Add the carrots, cabbage, chili paste* ( TO TASTE) and a 1/4 C chicken broth. Bring to simmer and cook for an additional 5 Minutes. Next add the rest of the veggies and tofu and the remaining sauce ingredients (except basil). This is where you can start to season the dish to your preferences by adding more of any of sauce ingredients. Just remember to add a little at a time and taste often. Bring back to a simmer and cook until veggies are to your liking. I add the basil just before removing from the heat and I also twist it up and crunch it in my hands before adding it. I feel it helps to release those tasty oils and the aroma is fantastic. Mix in the basil, plate the rice and serve over top. Enjoy.

I served this with a side of cooling beet salad. It was a nice match. The salad started with beets I had roasted, pealed and refrigerated the night before. For the salad I cut the beets in half and then sliced. I added thinly sliced red onion, and a little feta cheese. I Drizzled on the tiniest amount of grape seed oil and stirred it all together. It's become my new favorite beet salad.

Restaurants

Check out our list of restaurants dedicated to supporting local farmers and seasonal eating!

Sprout Market and Cafe'- 1 N. Morris St.Richmond
An ever changing menu of local food from local sources, all at a great price. Based on amazing sounding ( I have not yet been there) salads, soups, and sandwiches. Owned and operated by RAFSC member and Renew Richmond founder. Open for lunch, Tuesday – Sunday 11am-9pm. Phone:(804) 592-5771 For the Most up to date info on their menu, gallery exhibits, and market products check out their facebook page.
An update from June 11, 2010 said they were busy making cheese for their first brunch service on June 12th. They carry products from lots of our favorite area producers like Agriberry Farm, Avery's Branch Farms, Manakintowne Growers, Night Sky Farm Goat Cheese PATTI CAKES!

Aziza's: Wining Best Restaurant of the Year award, creating amazing cream puffs as well as providing yummy vegetarian fare...what more could you ask? Of the many, many rave reviews here is one I enjoyed.
Lunch weekdays, Brunch on Sundays 11:00-2:00, Dinner Thursday, Friday and maybe now Saturday nights as well.
2110 E. Main St.
344-1523

Mezzanine:

3433 Cary Street

Mezzanine was named Style Weekly's 2009 restaurant of the year. Clicking on the Mezzanine website takes you directly to Style Weekly's You- Tube video about the restaurant. A hot spot for a time, Mezzanine has gotten mixed reviews from RFC members and friends. The food is not always spot on, but will set you back a bit. 804.353.2186

5:00-10 p.m. Tuesday-Thursday, 5 p.m.-11 p.m. Friday-Saturday, 10 a.m.-11 p.m. Sunday; bar stays open until 2 a.m.

Lemaire: 101 West Franklin st. inside the Jefferson Hotel. The restaurant that carries the name of Thomas Jefferson's' own French chef, under took a complete overhaul, and emerged to be named one of Esquire Magazines best restaurants of 2009. The new atmosphere is relaxed with a dressy, casual vibe. No coat and tie required. The new menu has a focus on fresh local ingredients. With consistently good ratings and a beautiful atmosphere that makes us feel relaxed, and pampered. You can hang at the bar or lounge and sip on fantastic "pre-Prohibition era" cocktails or just a well done version of your usual favorite. One we like is called The Bees' Knees. Cocktails are served with dishes of smoked almonds and nice olives, all at a price that is less than many more trendy spots in the area. Richmond Times Dispatch Review full of info.

Breakfast: Saturday 7 am to 11 am, Sunday 7 am to 12 pm

Dinner: Monday through Sunday 5 pm to 10 pm

Lounge: Monday through Sunday 4 pm to 12 am (last call may be made as late as 1:30am on Friday & Saturday)

Balliceaux :
203 North Lombardy St., Richmond
Lunch Tuesday-Friday 11:30-2:00
Dinner Monday-Saturday 6:00-10-00

Savor: 201 West 7 street
Serving coffee, breakfast, and lunch Monday - Friday 7:30 am to 4:00 pm
With Fourth Friday Wine Dinners at 6:30 pm by reservation only
Sunday 5:00-9:00

Iron Horse: 100 South Railroad Ave., Ashland
Lunch, Dinner and Bar
(804) 752-6410

The Urban Farm House: Coffee and Coffee drinks, breakfast menu, salads, soup, sandwiches and dinner fare. All menus feature some locally grown and produced foods. Wine and Beer.

Shannon recommends the Q Bleu Chicken for $10. A panini style barbecue chicken sandwich with a delicious vinegar sauce, red onions and blue cheese. It came with chips and some rather dry looking carrot sticks, but still it was delicious and it was more than I could eat. A six dollar glass of Melbec brought my total to $17. Erin got the 1/2 Grilled Cheese with the Roasted Red Pepper and Lime Soup. She loved both and kept trying to get others to take a taste of the soup. The 1/2 grilled cheese was at least as large a your average whole grilled cheese and it was made with fresh chopped chives. The setting is very open, airy and comfortable. Huge windows and doors line the front letting in light and provide a nice people watching spot. There were not many customers when were were there on a Thursday evening, but there was a nice group around one round table at the windows, and several people there by themselves doing work or reading. When we at there are food was ready quickly. Our wine was pour immediately for us so we could sip our wine and wander around checking out the items for sale on the shelves that line the walls. The service was great. The staff patient and friendly. Plus you could buy laundry detergent or canned tomato sauce on you way out!

Located across from Richbrou, and right near The Martin Agency. If your going after 3:00pm and worry about finding parking in the area there is a parking deck within a block of the farmhouse that provides $3 parking after 3:00.

Monday-Thursday 6:30am-9:00pm, open until 10:00 on Friday

Saturday 7:30am-10:00pm

Sunday 7:30am-9:00pm

Cafe Rustica:
414 East Main Street, Richmond
(804) 225-8811

Olio Bistro / Market :

2001 W Main Street

Monday-Saturday 11:00am -9:00pm

In the spot of the old European Market.

Check out our post here.

Juleps- Warm and elegant atmosphere. I have yet to have a meal here, but the homemade drink that use homegrown herbs from their garden are incredible. We're unclear on the "local" status of their dinner menu, but every single thing on the menu makes me want to go there for dinner the first chance I get! No prices given for the appetizers, soups, or salads. Entrees run between $18-$30...thus the drinks only approach so far.

Dinner Monday-Saturday 5:30-10:00

Reservations Suggested, 804-377-3968

The Belly Timber Tavern: Located at the corner of Plum and Main. We checked out this place a few weeks ago on two separate occasions. The atmosphere is casual. Parking is easy to find. The music was a bit too loud, but I may be just getting old. The menu was intriguing with bacon wrapped hard boiled eggs, wood oven fired pizzas, salads, and sandwiches. Nearly all are vegan, like the Sloppy Jane, or can be made vegetarian or vegan.... and we're not talking the old Burger King Vegetarian Burger twist. The service was also timely, and it was fun to actually be able to see our pizzas being cooked. The menu highlights Manakintowne Specialty Growers, local chicken, and Twin Oaks tofu.

Serves Lunch and Dinner, Full Bar

1501 West Main St.

592-5592

Virginia's Secretary of Agriculture and Forestry at Byrd House This Tuesday

This from the William Byrd House Market e-mail....

William Byrd Community House/Byrd House Market is pleased to host Todd Haymore, Virginia's Secretary of Agriculture & Forestry
"....Haymore is responsible for two of the state’s most well known agencies, the Virginia Department of Agriculture and Consumer Services (VDACS) and the Virginia Department of Forestry (DOF). He is also responsible for the Virginia Agricultural Council." Time and other logistical details will be posted at byrdhousemarket.blogspot.com

This Tuesday will also be the first Acoustic Jam Session of the 2010 season. See their site for details. Could be fun.

Lakeside Farmers Market Potluck

Lakeside Farmers Market will host its' second potluck of the season under its new pavilion on Wednesday June 23 at 5:30 p.m.

Bring a favorite dish.

Enjoy the evening air, relax and talk with market vendors and market patrons.

"Cross-Pollination" Potluck and Pig Roast Tonight!!

As sometimes happens I am way late on this.... If you're feeling spontaneous this should be an amazing gathering. If not, just seeing this might encourage you to join the CRC for future's sake.

From the Center for Rural Culture.....

Come join us for a "Cross-Pollination" Potluck and Pig Roast on June 9th from 6-9 pm at Tuckahoe Plantation! This is a free, members only event - Center for Rural Culture, Sierra Club, Richmond Green Drinks, and Partnership for Smarter Growth members are gathering to celebrate the approach of summer! The pig roast will be provided by us, the potluck by you - using local foods, of course! Music by The Willow Creek Band! This event is being brought to you in part by the Capital Region Land Conservancy.
Not a member of one of these groups? It's easy to join CRC! Just click HERE to go to our website where you can download a membership form, mail us a check with the form, then register for the event!!! For as little as 7¢ a day, you can help sustain the rural culture of your community. Our choices make a difference every day. Please choose to sustain your community's rural culture and make a difference through an annual membership with the Center for Rural Culture.
Questions? Please e-mail programs@centerforruralculture.org or call 804-955-7986.

This week at the Market (June 8-12)

June 1st arrived and with it came tomatoes at the market. Fertile Crescent farm apparently had some tomatoes such as those delectable little 'Sun Golds' at the Byrd House Market that very first Tuesday. Again they had some first thing at the South of the James Market and Saint Stephen's Farmers' Market. Quantities were smaller so they were sold out before 8:30-8:45a.m. I'm sure they must have more this week as well, and probably they weren't the only growers doing a good job of jump starting the season. Our local farmers are good! I, of course have tomato plants that are about one foot tall with nary a flower. Similarly delicious are the big fat blackberries I found at Agriberry last week. This time of year their table is covered like a mosaic of fruit, blueberries, blackberries, black raspberries, and sweet cherries (with a few bad ones in each pint).

Also this week at the Huguenot and Robious Market from 10:00-3:00 you can get bug advice from the same guy who dishes it out every Tuesday Morning on NPR 88.9 fm.

If you're interested in starting up your own vermiculture (worm bin), now is a great time of year to do so. The Hanover Master Gardeners will be at the Saint Stephen's Farmers' Market this coming Saturday to show you how.

Recipe: Zucchini Bread

It is getting to be that time of year when you are about to have so many squash, you won't know what to do! I love this bread for breakfast or for snacks. It is one of those foods that I remember from my childhood, though I still can't make it like my momma did.

Zucchini Bread

Makes 2 loaves

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

2 teaspoons vanilla extract

3 zucchini, grated, about 2 cups

Optional:

1 cup chopped toasted walnuts

1 cup fresh fruit (I used blueberries last time- yum!)

Grease two loaf pans. Preheat oven to 325 degrees.

Sift flour, salt, baking powder, soda, and spices together.

In another bowl or mixer, beat eggs, oil, vanilla, and sugars together until light and creamy. Add sifted ingredients to the creamed mixture, and blend. Stir in remaining ingredients until well combined. Pour batter into prepared pans.

Bake for about 50 minutes, or until tester inserted in the center comes out clean. Cool in pan.

Broad Appétit- this Sunday!

Broad Appetit, the festival which celebrates Richmond food, is this Sunday, June 6 from 11am until 5pm. Broad Appetit is a fantastic way to sample foods from area restaurants. I am so excited to try food from restaurants I have not yet been to, like Avenue 805 and 27, plus food from some I cannot go to as much as I would like, (Acacia, Balliceaux and Cafe Rustica). There is no admission to the festival itself, but you can sample what is cooking around town for just $3.00 per sample (the food vendors accept cash only). There will also be loads of bands and foodie agencies, so if you are into food or just curious about what is going on in the Richmond food world- this is your chance to find out. See you there!