tag:blogger.com,1999:blog-7846452594528667262024-03-14T07:20:52.244-04:00Richmond Food Collectiveshannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.comBlogger826125tag:blogger.com,1999:blog-784645259452866726.post-77562793733838602392013-01-25T16:35:00.000-05:002013-01-25T16:35:59.669-05:00Best Potato and Leek Soup! <div class="separator" style="clear: both; text-align: center;">
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It seems lately that all I want to make is soup. I finally made one worthy of writing about. I started preparing for this soup a day ahead of time. I prepped the leeks and fennel, stored them in Tupperware and made the stock. For the stock I used the fennel greens as well as the bottom and outer most layer of the bulb. I also used the tender interior portion of the leeks that can be uncovered when the top, dark half of the foliage is removed and discarded. The stock had 6 cloves of garlic that were going dry/soft, 1 yellow onion cut in half, some kale stems, one large carrot, handful of parsley stems, 4 deseeded apple cores, bay leaf, salt and a turkey leg- covered in water, brought to a boil and then allowed to simmer for over two hours. The flavor of this broth seemed perfect for the soup I wanted to make.<br />
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For the soup: <br />
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You'll need...<br />
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4 tablespoons butter<br />
3 med. leeks (clean, remove dark foliage, cut in have lengthwise and slice about 1/4 in thick. Soak sliced leeks in a bowl of cold water washing away any grit or dirt. Rinse, repeat in fresh water- and drain.) <br />
1 small tom med. fennel bulb with stems ( remove fronds, chop both bulb and stems.)<br />
1 Large yellow onion- chopped<br />
4 small to medium red or golden potatoes (about 1/2 of skin pealed, and sliced very thin) <br />
5 cups chicken or vegetable broth<br />
salt<br />
fresh ground pepper<br />
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Prep fennel, leeks, and onion. Melt butter in large pot and add the leeks, fennel, and onion with about 1.5 teaspoons salt and some fresh ground pepper. Cook until soft- but not browned... about 25 minutes, stirring occasionally. Near the end of their cook time prep the potatoes.<br />
Add a small amount of broth using it to <a href="http://reluctantgourmet.com/cooking-techniques/more-specific-techniques/item/1114-deglazing-what-it-is-and-why-do-it">deglaze</a> the bottom of the pot. Add all the potatoes, season them with salt and pepper then and the 5 cups of broth. Bring to a boil, reduce heat and simmer for another 25 minutes. Blend about 1/2 of the solids in the liquid. ( You can blend all of the solids if you like, but I enjoy the mix of creaminess and the separate flavors of the different vegetables.)<br />
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I serve with <a href="http://www.foodnetwork.com/recipe-collections/andouille-sausage/index.html">andouille sausage</a> on the side. <br />
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<br />shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-78073569336391503602013-01-25T16:32:00.000-05:002013-01-25T16:32:06.610-05:00Aults Family Farm -shutting the farm down...<div>
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Ault's Family Farm, one of our very favorite meat producers, has just sent out the letter below to those on their e-mail list. So very sad to see them go...</div>
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Hey folks,</div>
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We wanted to bring you up to speed on what's happening with Ault's
Family Farm. For the last couple years Chris and I have been working
hard trying to make a living off the farm. Throughout each year we sit
down and go over the books to see where we stand on profit and losses
and if we are behind we rethink how we are running the farm and
conducting business with our customers. As of the end of this year we
are still in the red and the farm has not paid us a dime. We produced
more this year than we ever have and had a record selling year. For
that, we thank you. But due mainly to the increase in grain and gas
prices we have decided to shut the farm down and just become a
sustainable farm growing for ourselves until we can again rethink how we
can make the farm profitable. We hope to ramp up our bee operation and
increase our lamb and beef production. We'll grow hogs for ourselves
and may have a few extra to sell. So in saying all of that, we will miss
you all and all of our fellow farmers and vendors. Stay tuned for
future updates on the farm. There may be a work shop or two coming up,
lots of projects that we will be doing that may interest some of you. We
may look into custom growing but for now just work, work, work and
catch up on some of the things that need attention on the farm.</div>
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It is our hope for you all to have a healthy, happy and prosperous 2013.shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-24000339986116504162012-11-26T07:11:00.001-05:002012-11-26T07:11:48.513-05:00The RFC Blog : Five Years Brings Changes for You and The RFC<br />
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The RFC was started with a short <a href="http://www.blogger.com/blogger.g?blogID=784645259452866726#editor/target=post;postID=7406197272604987077">"We Love Food"</a> post in January of 2008. Back then we were a gang of three and totally new to the Richmond local food scene. The Richmond Area Food Systems Council (RAFSC) of which we became members was not yet established. Erin bemoaned the lack of a Richmond Slow Food Chapter . (The nearest Slow Food chapter would be Charlottesville for a couple more years.) Tricycle Gardens was gaining momentum. The Mayors Food Policy Council where Erin would eventually serve was just pie in the sky, and the wonderful William Byrd House Market was the only RVA area farmers market outside of the old 17th st. market.<br />
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We felt a bit like pioneers when we launched this blog, and it definitely has taken us into new territory. Erin wrote for Edible Chesapeake as did Natalie. In the summer of 2008 we hosted our first RFC event, an outdoor film viewing and tomato tasting that brought out 75 people. Some wonderful people who we met for the first time that night quickly became our very close friends. We did the RVA mash up, (Please don't look this one up.) and were contacted by countless job seekers, farmers, producers, reporters, and interested readers who wanted to know where they might find that particular ingredient, farming job or help. We were awed by the response, and took the task of providing information seriously. <br />
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We all worked outdoors as gardeners and farmers. None of us had smart phones or day time access to computers. We would get off work and then get to work. Natalie's local food writing career took off and the former math major, and organic farm worker took off for graduate school in creative writing. Before long Erin and I were doing live (action) T.V. spots for 'Virginia This Morning' on channel six. I feel I can call it live action when one who has never been on live t.v. before must prepare five recipes and is told to chop apples with a chef's knife while maintaining a quick pace and sensible conversation! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyOF02tk7zbjnnmvC9SWSe4MorHw5t8prO_EfPDxeKNvi9EDevbqDTor6fAVrql4qSBxLbHKnQtXEI1lzdR3mSklN0rX4HipDYAHXa7rJXRaXnP8wt2o8tv4cEmW96ZgHZ_x1j9PrKuik/s1600/Stacy,+Melissa+and+RFC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyOF02tk7zbjnnmvC9SWSe4MorHw5t8prO_EfPDxeKNvi9EDevbqDTor6fAVrql4qSBxLbHKnQtXEI1lzdR3mSklN0rX4HipDYAHXa7rJXRaXnP8wt2o8tv4cEmW96ZgHZ_x1j9PrKuik/s320/Stacy,+Melissa+and+RFC.jpg" width="320" /></a>Erin was there to help manage the very first year of the South of the James Market. The next year she worked with Saint Stephen's Church to create the St. Stephen's Market, and eventually their winter Market. We attended dinners and lectures. We read dozens of books and cookbooks, taught cooking classes, did demos at markets, worked with the fabulous new <a href="http://www.slowfoodrva.org/">Slow Food chapter</a> , <a href="http://richmondfoodcollective.blogspot.com/2011/07/rfc-at-tricycle-gardens-urban-farm.html">cooked food for Tricycle Gardens</a> and traveled to farms, restaurants, wineries, markets, breweries, kitchens, and gardens to learn all we could about our local food system. <br />
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RFC gals Cat Hulbert, Shannon Smith, and Erin Wright</div>
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Year by year we educated ourselves, and hopefully provided some helpful information and needed inspiration to our readers. The last five years been a time of tremendous growth for small organic farms, sustainable meat producers, food co-ops, on-line local food ordering services, restaurants that serve some degree of local produce, cideries, breweries, wineries, and yes farmers markets. Five years ago there was one farmers market in town that spoke to the local/ sustainable food scene. Today there are fourteen area markets all filled with different vendors, and we have found it more than a little difficult to keep up! The latest addition... The Cary Street Farmer's Market has yet to make it onto to our list of <a href="http://richmondfoodcollective.blogspot.com/2011/04/local-farmers-markets-for-2011.html">Local Farmer's Markets</a>.<br />
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RFC gals Shannon, Casey Freeman, and Erin get a private tour of Twin Oaks Tofu </div>
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The local food/ sustainable food flag has been flown by the likes of Channel 12, and the Richmond Times Dispatch. Numbers of RVA Food Blogs, and local food blogs have appeared as well. In the mean time we have added a few wonderfully smart and fantastically interesting writers into the mix and all have found the act of keeping up with the scope of this blog daunting. My 'day job' as Horticulturist at Lewis Ginter Botanical Garden has grown and taken up a good deal more time-, and Erin.... well if you read this blog then you know she's had her hands overflowingly full with the work of starting up her own green grocery with a focus on fresh, local products and produce of course! Visit <a href="http://littlehousegreengrocery.com/">Little House Green Grocery</a> to learn more. <br />
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This post marks our 900th. It also marks a point in our lives where we have less time and there is so much more wonderful local food news with which to keep up. I guess we just want to fess up and say we are changing and clearly are no-longer able to maintain a highly current/ update local food and local food events blog. <br />
We have had so much fun and met so many tremendously fantastic people-
and we know we will continue to do so. We still will be here to post
when we can find the time to share what inspires us. The blog and all
of it's 900 post will still be here if you need that <a href="http://richmondfoodcollective.blogspot.com/2008/12/few-recipes-from-alma.html">perfect roll or cookie recipe from Alma</a>, or idea for a <a href="http://richmondfoodcollective.blogspot.com/search?q=Day+Trip">Day Trip</a>. You can still read our most visited post ever... <a href="http://richmondfoodcollective.blogspot.com/2009/09/my-love-affair-with-october-beans.html">My Love Affair with October Beans</a>.
We certainly don't feel that there's not more work to do, only we need
to figure out the best ways for each of us to get it done. Here's to new adventures, new friends and our loyal readers. We love you all even more than we love food-<br />
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Cat, Casey, Erin, Shannon, and Rachel- at our first "photo shoot". </div>
shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-90763249099316094802012-11-12T15:22:00.000-05:002012-11-12T15:22:18.724-05:00Shalom Farms Third Annual Fall Farm Dinner<div class="separator" style="clear: both; text-align: center;">
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An invitation from our friends at Shalom Farms:</div>
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For the 3rd year in a row Todd Johnson of Mezzanine will be preparing a 4 course meal sourced from the finest local ingredients to support the work of Shalom Farms. Join us on Monday, November 19th, at Mezzanine (3433 W. Cary St. ) to celebrate the fall harvest, reflect on what we have achieved in 2012, and look to the work ahead in 2013. Chef Johnson will be creating hors d'oeuvres and a four course prix fixe meal highlighting this season's harvest at Shalom Farms, Origins Farm (formerly Victory Farms), Manakintowne Specialty Growers and Tuckahoe Lamb and Cattle Co. among others. Tickets are $55, $45 of which is tax deductible. The price includes tax, gratuity and non-alcoholic beverages. Cash bar and vegetarian options available. All proceeds benefit Shalom Farms, an initiative of United Methodist Urban Ministries of Richmond. Tickets available at <a href="http://shalomfarms.brownpapertickets.com/">shalomfarms.brownpapertickets.com</a> or by calling 804.592.6151.</div>
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About Shalom Farms and United Methodist Urban Ministries of Richmond: Begun by UMUMR in the fall of 2008, Shalom Farms is a nonprofit community farm project with the overarching goal of increasing food security in the Richmond region, particularly in low-income urban neighborhoods. A collaboration with many diverse and expert partners, the project is attaining its goal by: 1) providing fresh and healthy produce to underserved communities; 2) providing educational training to children and adults on growing food, nutrition, and food-based entrepreneurship; and 3) linking community groups to a wide range of food security resources and partners. In 2012 more the 3,000 children and families will help grow 45k lbs of organic produce for Richmond's most vulnerable populations while learning about sustainable agriculture, nutrition, and food justice. More info at <a href="http://shalomfarms.org/">shalomfarms.org</a></div>
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<br />Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-60992132268348694042012-10-18T22:22:00.002-04:002012-10-18T22:22:51.965-04:00Tricycle Garden's 4th annual Harvest Celebration and Golden Trowel Award<h4 style="text-align: center;">
It is that time again!</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVj_68aX8nZzXU2k1f0EzpHxrLas9D1S7ecBRjrk-dIWWAKYta4QHx6TGqgURi3yV00tEGyWQmU5TtwVTyCVChpprUhubY2_lLJ3de4lD18c2htETA7x8caNiK23JmxpCVl3fE6TVx2E/s1600/goldentrowel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVj_68aX8nZzXU2k1f0EzpHxrLas9D1S7ecBRjrk-dIWWAKYta4QHx6TGqgURi3yV00tEGyWQmU5TtwVTyCVChpprUhubY2_lLJ3de4lD18c2htETA7x8caNiK23JmxpCVl3fE6TVx2E/s1600/goldentrowel.jpg" /></a></div>
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Join the fine folks at Tricycle Gardens for their 4th Annual Harvest Celebration and Golden Trowel Awards</h3>
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November 9, 2012 </div>
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6:00 - 10:00 pm</div>
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Tickets are $50.00 and are available at <a href="http://tricyclegardens.org/">Tricyclegardens.org</a></div>
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Main Street Station</div>
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1500 East Main Street, Richmond, VA</div>
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Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-48459982101625270982012-10-07T14:06:00.001-04:002012-10-07T18:25:10.762-04:00Foode in Fredricksburg!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaJG7Ur7VhYeKTnWCeJSQCrAnrTMSCRXFJy8hawwmsQvlWloNHqZgQac0B1Bi0YtY0hHn58Shdei_n2M96PZw0By227xvtYwyjh-6uKqoyigLt9MjDL73vIuDw83wH_pgU13tyfYmkmb_/s1600/IMG_4058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaJG7Ur7VhYeKTnWCeJSQCrAnrTMSCRXFJy8hawwmsQvlWloNHqZgQac0B1Bi0YtY0hHn58Shdei_n2M96PZw0By227xvtYwyjh-6uKqoyigLt9MjDL73vIuDw83wH_pgU13tyfYmkmb_/s320/IMG_4058.JPG" width="320" /></a></div>
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<a href="http://foodeonline.com/">Foode</a> (pronounced Foodie) is an amazingly good new spot in Fredricksburg, Va. Okay, so it's not so new, but fairly new.. and it's only been within the last month or so that they were able to add the outdoor seating (nearly doubling their tables) that makes this a really fun dining experience beyond the food.</div>
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The Pin n' Fig - one of my friend Jody's favorites at Foode</div>
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<span style="font-size: small;">This past Tuesday I took a day trip to Fredericksburg with some
friends/ volunteers that help me out at the garden. Our day trip started out
with a tour of Belmont ( <a href="http://garimelchers.umw.edu/">Gari Melchers home and studio</a>)
and its gardens since one of my volunteers moonlights as a volunteer for
Belmont. The art work is worth the visit in itself, the grounds and home were lovely and I
felt like I made a new friend with the head gardener there. </span></div>
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<span style="font-size: small;">Tour done,
and we were famished (or so it felt) so we headed straight to Historic
Downtown Fredericksburg for lunch. </span></div>
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<span style="font-size: small;">Once heavy on tourist type fair this
area is gaining some great food spots. Our original intention was
to check out The <a href="http://blogs.fredericksburg.com/weekender/2012/07/03/eats-the-gazebo-in-fredericksburg/">Gazebo at Fred</a>ericksburg ..
a sort of "pop up" restaurant ... only it's not the location that
changes but whether they will actually be there or not. In our case it
said it was... but it was not. You can check out their facebook page
for times. Our host- a Fredericksburgian-.assured us that if the
Gazebo was not open she had a fantastic place to eat that we would love.
She was right.</span></div>
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Linda went with the Black Bean Burger- house made.. it was delicious, as is the potato salad. I have had so many poor potato salads of late I don't order it anymore. This was delicious. Also.. a nod to the presentation here. </div>
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<tr><td class="tr-caption" style="text-align: center;">Roasted Beet Salad<br />
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<span style="font-size: small;">I ,of course, went with two plates instead of just one. The roasted beet salad was really interesting and completely delicious with smoked pistachios, </span><span style="font-size: small;">arugula micro greens, </span><span style="font-size: small;">Rustica lemon cheese, and pickled red onion tossed in a light vinaigrette. Foode's menu changes frequently so this exact beet salad was not to be found on their lunch menu just a week later. That said, everything we tried was tasty, and I'd like to go back soon just so sample whats new.</span></td></tr>
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Beverages served in canning jars, and signage made from pallets add to the charm.</div>
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The chicken salad sandwich included a golden rasion aioli and was so good I insisted on a to go box for my left overs despite being stuffed to the gills and hours away from refrigeration. Plus, I knew I would have to carry this box around with me for the rest of the day. No matter- it was not going to go to waste! We walked the shops along Caroline St. in Old Town Frederiksburg, checking out the wine shop, The Griffin coffee house and book store, a build your own cupcake shop, antique shops, and on and a on..It was totally worth the save- Just as this little day trip is totally worth the drive. </div>
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shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com4tag:blogger.com,1999:blog-784645259452866726.post-82832190448415674812012-09-27T07:00:00.000-04:002012-09-27T07:00:01.728-04:00Apple time again!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75dJlzPbEjffzHh2OfmKXHh1yqET-txrxybxFCqXKtPRpuCwLOyN5uYYthaZ_znjIyHVtIMSjechE_EFnW936F3lbxIzJeksPxFGkeC907ow3r8eR733gEyC3eGZXlp6HlMZwe_yrMjWR/s1600/jonagold.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75dJlzPbEjffzHh2OfmKXHh1yqET-txrxybxFCqXKtPRpuCwLOyN5uYYthaZ_znjIyHVtIMSjechE_EFnW936F3lbxIzJeksPxFGkeC907ow3r8eR733gEyC3eGZXlp6HlMZwe_yrMjWR/s320/jonagold.JPG" width="320" /></a></div>
Apples are practically falling off the trees into your bushel at Carter Mountain right now, go get 'em people! (RFC visits <a href="http://richmondfoodcollective.blogspot.com/2011/10/day-trippin-on-apples-and-beer.html">here</a>.)<br />
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Right now they have Golden Delicious and Jonagolds (my personal favorite) with <a href="http://www.cartermountainorchard.com/">new varieties</a> coming all the time.<br />
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I've been working this week on Apple sauce and Apple butter. (<a href="http://richmondfoodcollective.blogspot.com/2011/09/canning-for-new-generation.html">All from this book</a>) And I'm still up to my elbows... <br />
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If you need some more delicious inspiration for all that bounty, <a href="http://richmondfoodcollective.blogspot.com/2009/10/apple-recipes-for-virginia-this-morning.html">look here</a>. For now, back to the kitchen!Caseyhttp://www.blogger.com/profile/10516504244079884847noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-15547283642882985432012-09-23T15:53:00.001-04:002012-09-23T15:53:05.082-04:00Gearharts Fine Fine Chocolate- New Treats and Wine Pairing Events<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb41PMBRb9r915FAERWbRqICS3C5fILhvs6rar4BgsBB7rdCTkzXvoxHpqfQzt4U0vu5msIViRg9GSx05P_LLJiMeU9IDu2kMaoRnZxjw6p5lw336eGBA6WCwW3r7LDBQaXjFy-8YUouk/s1600/gearharts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb41PMBRb9r915FAERWbRqICS3C5fILhvs6rar4BgsBB7rdCTkzXvoxHpqfQzt4U0vu5msIViRg9GSx05P_LLJiMeU9IDu2kMaoRnZxjw6p5lw336eGBA6WCwW3r7LDBQaXjFy-8YUouk/s320/gearharts.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim Gearhart, creating the confections</td></tr>
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As cool weather settles in folks tend to start craving these delicate
chocolate confections all the more, and Gearharts has come up with some
nice ways to satisfy that sweet tooth. Last week, Shannon and I were lucky enough to be invited to a wine and chocolate pairing at <a href="http://gearhartschocolates.com/v/about.html" target="_blank">Gearharts Chocolates</a>. We have loved this local chocolatier for a long time- we've even <a href="http://richmondfoodcollective.blogspot.com/2010/04/day-trip-part-1-food.html" target="_blank">visited the flagship shop in Charlottesville</a>. Several local bloggers were invited for the pairing- wines from <a href="http://www.jemersonfinewine.com/" target="_blank">J. Emerson</a> and chocolate treats were made right in front of us.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgli3QQIS6UvMjVKgape_MOL8FZ9-UjKCcoqTITQ0iqwTDE1vOJE_YyodJ-1P0TyEmpxYNHo7_cgrVVV2_8t8cAkPvv9gNeGS0tvZxGx6UFMyhi1EmbD3DX0Z13Epy8unEJbjRqlbhjko/s1600/Gearharts+wines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgli3QQIS6UvMjVKgape_MOL8FZ9-UjKCcoqTITQ0iqwTDE1vOJE_YyodJ-1P0TyEmpxYNHo7_cgrVVV2_8t8cAkPvv9gNeGS0tvZxGx6UFMyhi1EmbD3DX0Z13Epy8unEJbjRqlbhjko/s320/Gearharts+wines.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wine pairings courtesy of J. Emerson</td></tr>
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We chatted with friends and watched eagerly as figs, candied orange
peels and local apples were dipped and spiced and matched expertly with
dessert wines. The reason for this outing was to learn about Gearhart's plans to open their
Libbie Ave. shop for private parties to enjoy their own wine and
chocolate pairing events. We couldn't think of a nicer way to spend a bit of a crisp fall evening or a fun addition to holiday celebrations. <a href="http://gearhartschocolates.com/v/contact.html">Contact their shop for more information</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_iHJcRhAuiGOM7FkBpZYLv1IUz7ujCV5N2S7Ev2JTLScEHov9e8P6YJjjBJKXiuUcMl_fEjgdjYsUH7kpUW0fVHOFhs4LVT6F4n8f_PRV1zjtCk3PUtUwhSVUSVLNKpvj2QYO4w13ds/s1600/chocolate+orange+peels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_iHJcRhAuiGOM7FkBpZYLv1IUz7ujCV5N2S7Ev2JTLScEHov9e8P6YJjjBJKXiuUcMl_fEjgdjYsUH7kpUW0fVHOFhs4LVT6F4n8f_PRV1zjtCk3PUtUwhSVUSVLNKpvj2QYO4w13ds/s320/chocolate+orange+peels.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied orange peels with chilies, pine nuts and dark chocolate </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUFNYAqjncqm7l2MgHNvNVFoFW_vryTerQVWs_vKhIkfaXp_-uXpPsI2d1QDR9rp7ALReoLA1H8ZAnhvRNfiB9xzTarTQdbwNr0jAYWKHzPegSRLfXCdE9eLRe2afB8q7iRdzvyrItyg/s1600/chai+spiced+pecans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUFNYAqjncqm7l2MgHNvNVFoFW_vryTerQVWs_vKhIkfaXp_-uXpPsI2d1QDR9rp7ALReoLA1H8ZAnhvRNfiB9xzTarTQdbwNr0jAYWKHzPegSRLfXCdE9eLRe2afB8q7iRdzvyrItyg/s320/chai+spiced+pecans.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chai spiced pecan</td></tr>
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While the importance of maintaining absolute freshness of the handmade chocolate truffles prevents them from being sold outside of their own shop, Gearharts has created a line of products that can be sold elsewhere. Their chocolate bars, spiced pecans and drinking chocolates are sold in several local groceries.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6-WTLbaXcXcLn19Y2kzAF4eo_U0-0MAHkJKzjEaMfrp_QUQPQdCFU8XP0G1mABTIzDoFbKY_Gk1JdSu5_KMdI6aA6nsqm5vxrFXr46dqi1m3-lNNiwyE69tdU480m3unYRAckWfaTCo/s1600/gearharts+bars.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6-WTLbaXcXcLn19Y2kzAF4eo_U0-0MAHkJKzjEaMfrp_QUQPQdCFU8XP0G1mABTIzDoFbKY_Gk1JdSu5_KMdI6aA6nsqm5vxrFXr46dqi1m3-lNNiwyE69tdU480m3unYRAckWfaTCo/s320/gearharts+bars.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beautiful bars</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYjBRUh_S15x6iLulDVqlLgnEFVBzoJt79HmV2Kq7Q2qbktF8CuBlESRFaTB0AkVhqBigsm2omKrO6xZb5IvBXJm2oDyRV692lkDdqPO1IDueA6jIADqVVec9PNBqpRIuIpSVCb92vAA/s1600/drinking+chocolate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYjBRUh_S15x6iLulDVqlLgnEFVBzoJt79HmV2Kq7Q2qbktF8CuBlESRFaTB0AkVhqBigsm2omKrO6xZb5IvBXJm2oDyRV692lkDdqPO1IDueA6jIADqVVec9PNBqpRIuIpSVCb92vAA/s320/drinking+chocolate.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drinking chocolate with chilies and orange</td></tr>
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Gearharts is an incredibly special artisan food shop in Richmond. Their inventive flavors like Michigan cherry, cardamom and earl grey will make you fall in love with chocolate all over again. Why wait for a holiday? Show Gearharts and someone special some love today!Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-51418951544293113642012-09-11T17:50:00.000-04:002012-09-23T11:12:05.009-04:00Fresh Spring Rolls with Spaghetti Squash ( Late Season Spring Rolls) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5jkme98U83KtI6wuBPxmeYpTmXEJQbkDWm96MIflMKIsXlC0yOtZMFuGr58foZkgYH8ODZhQ7ggEJQbVvkIdGdBB_TaBq28p-dMy8XqwmACoZ5kCkiYAsvlSWfbzyz12vlHyFdWV8UdR/s1600/Copy+of+IMG_4028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5jkme98U83KtI6wuBPxmeYpTmXEJQbkDWm96MIflMKIsXlC0yOtZMFuGr58foZkgYH8ODZhQ7ggEJQbVvkIdGdBB_TaBq28p-dMy8XqwmACoZ5kCkiYAsvlSWfbzyz12vlHyFdWV8UdR/s320/Copy+of+IMG_4028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Spring Rolls with Roasted Spaghetti Squash</td></tr>
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This past week I came from work one night to find Matt making fresh spring rolls. By the time I got home he had done everything but wrap each little bundle of veg. up in it's own wrapper. A glass of white wine was poured, and a fresh spring roll with homemade dipping sauce was placed in front of me. What a lucky lady I am!<br />
Fresh spring rolls are usually made with chopped cabbage, rice noodles, and perhaps some carrots and shrimp. To be totally honest, if we're eating out I usually find them a bit boring and opt for something fried and crispy. However, Matt made a fabulous variation of this classic buy using freshly roasted spaghetti squash in place of the rice thread noodles or "cellophane noodles'. They were delicious. The carrots, bok choy, fresh Thai basil, and fresh banana and red pepper all added flavor and a nice crispness to each bite. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhK9jJOHAnBF4nTjnCH3hCVV0yQhVs5A-Yz7IMJeHndSOARCODbkKgREKztk3DvfM_-ErrG7Ej3mTXLHlyOCCqrx-MKXLTa5InSRwqbVBdqLmPJtfQqyA_EtykExB-6YIfPzAD2viCqnn/s1600/IMG_4026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhK9jJOHAnBF4nTjnCH3hCVV0yQhVs5A-Yz7IMJeHndSOARCODbkKgREKztk3DvfM_-ErrG7Ej3mTXLHlyOCCqrx-MKXLTa5InSRwqbVBdqLmPJtfQqyA_EtykExB-6YIfPzAD2viCqnn/s320/IMG_4026.JPG" width="320" /></a></div>
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All the vegetables were cut into sticks or thinly sliced longways. The small squash was cut in half and roasted on a cookie sheet. After using a fork to pull the roasted squash out into threads Matt seasoned the squash with a little red curry paste, salt, and pepper. The flavor of the roasted squash and red curry is fantastic with the raw freshness of the other ingredients. Go easy on the red curry paste if your not used to working with this spicy seasoning. Try adding a tiny amount and tasting as
you go . <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxjGWwh0F6bqjq6_TdE1kK-WmOMHD792IOz0DrbgKknzfO2hM7DZeivcyYTWfV56whXUKVryZucWXix5tOjsSqj6y4xsp-Bf9D9Z8gyfbsRynQM39stq0kWd5VtKpWGvApKXE31egkoen/s1600/IMG_4032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxjGWwh0F6bqjq6_TdE1kK-WmOMHD792IOz0DrbgKknzfO2hM7DZeivcyYTWfV56whXUKVryZucWXix5tOjsSqj6y4xsp-Bf9D9Z8gyfbsRynQM39stq0kWd5VtKpWGvApKXE31egkoen/s320/IMG_4032.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One small Spaghetti squash was used, with one large carrot, some bok choy, fresh basil, and red pepper slices.</td></tr>
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Packaged spring roll wrappers are made of rice flower, tapioca, and
salt. They are brittle and each one must be set in a shallow pan of luke
warm water for about two minutes so you can work with them. Working
with the wrappers can take a little practice. (You can find how-to
videos on-line.) The package said to soak for 5 minutes, but we found
them tender and workable in just two. Any longer and they tear too
easily. The sauce is quick. The biggest prep time factor is the
veggies. It took Matt about 30minutes. </div>
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<b>Matt's Spring Roll Sauce</b></div>
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Matt usually eyeballs the ingredients and then adjust to taste so this is his best approximation.<b><br /></b></div>
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In a sauce pan on the stove add...</div>
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1/2 cup Apple Cider Vinegar</div>
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1 cup sugar</div>
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Stir together and bring to a boil.</div>
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<i>Turn off immediately</i> and then add..</div>
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couple shakes of chili pepper flakes</div>
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crushed up peanuts to taste.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuDGp2bCo58ljjQLv3txiSdb_oaEow8z4SQEP2HrrDmHx10_yken4L6isC15sk_cieYtEAB-IvTMDxx3lS7g3tPscLt1o_NXJyiZnL7I47O-owBSNMrGcQdyq7ObfSLf1rmJiktptgzhl/s1600/IMG_4029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuDGp2bCo58ljjQLv3txiSdb_oaEow8z4SQEP2HrrDmHx10_yken4L6isC15sk_cieYtEAB-IvTMDxx3lS7g3tPscLt1o_NXJyiZnL7I47O-owBSNMrGcQdyq7ObfSLf1rmJiktptgzhl/s320/IMG_4029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ultimately we ate these tender treats with a Twin Oaks tofu stir-fry.... . but that's a post for another day- </td></tr>
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The seven or so large spring rolls this produced was enough for each to
have two that night, as well as more the following afternoon and even
for lunch two days later. Just store them in the fridge inside a
tupperwear container covering the spring rolls with a damp cloth or
paper towel. The sauce should not be refrigerated, and will last in a
sealed container for a couple of days. <br />
Try your hand at making these spring rolls. It can be fun, like making
sushi rolls. Spaghetti squash is available now at local farmers
markets, as are bok choy and basil. Enjoy!shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com4tag:blogger.com,1999:blog-784645259452866726.post-60697709090157501432012-09-05T08:00:00.000-04:002012-09-05T08:00:03.358-04:00The great Paw Paw huntFor years, Anne and I have gone looking for Paw Paws with no success. I think we always started looking too late, but now I will always remember that Labor day weekend is the time to find ripe Paw Paws!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVbBYfAuXBhSTNVeEmpwPCvJTQzlLKPCozwemtNPcGjAyzrTqA-jSRXbeve3dN3ztVqSqfHtUxI6kndbzDmC3e6PazxKrMTw8xE0JGStI8lTFZxr1kIMPm5rIrdC-TuQ7nQvX_pO0sPo/s1600/Clyde+at+the+river.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVbBYfAuXBhSTNVeEmpwPCvJTQzlLKPCozwemtNPcGjAyzrTqA-jSRXbeve3dN3ztVqSqfHtUxI6kndbzDmC3e6PazxKrMTw8xE0JGStI8lTFZxr1kIMPm5rIrdC-TuQ7nQvX_pO0sPo/s320/Clyde+at+the+river.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clyde loves a visit to the water!</td></tr>
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Paw Paw trees grow by rivers and are native to Virginia. They have a tropical tasting, very soft fruit, that seems to have a fleetingly short season. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF6yskyw73MwTk3KgdL4Afiy-igeXGtXoE-u0-kQhiU_bz0CkDW1IiUf4VwQ5-nFZErNT4olcu6bvzZrz0cWTA5dgrwl14rYkc3VlWDTkctyIBXLb3ul3m_Zz8pyaW4pEomIQRL7TS4E/s1600/Anne+and+paw+paws.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF6yskyw73MwTk3KgdL4Afiy-igeXGtXoE-u0-kQhiU_bz0CkDW1IiUf4VwQ5-nFZErNT4olcu6bvzZrz0cWTA5dgrwl14rYkc3VlWDTkctyIBXLb3ul3m_Zz8pyaW4pEomIQRL7TS4E/s320/Anne+and+paw+paws.jpg" width="240" /></a></div>
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We didn't see a single paw paw on the walk until we had turned around and started walking back. Then Anne started to see them everywhere! We gathered up about 10 fruits in various stages of ripeness. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSMU9psRlm2ClgTqOYDnu32vV4wHEnLBcturlw78ul1AWYSnjTNKbxr1OqxaPoIJztt4hIe4eObR1jpvZShfEe3dnxldMcaaVVejEI6hbh1NdksX3vnFaC-wL88YAICfnFBWmiJm9pyU/s1600/Collecting+people.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSMU9psRlm2ClgTqOYDnu32vV4wHEnLBcturlw78ul1AWYSnjTNKbxr1OqxaPoIJztt4hIe4eObR1jpvZShfEe3dnxldMcaaVVejEI6hbh1NdksX3vnFaC-wL88YAICfnFBWmiJm9pyU/s320/Collecting+people.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We gathered Paw Paws and people!</td></tr>
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We even taught a fellow hiker that the fruit was edible, and he wound up being a better paw paw spotter than either one of us. It is not an easy fruit to see- Paw Paws are green and about the size of your fist. But once you know what you are looking for, it is pretty easy to spot them. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-Gs628111tNBv9NQobbsW2WG6eJdbWmZuUL2UuAh5DPmlAD0lTHGK32KE7e-4ENaHDGDcZXr-9AgWxUzdmIiP_HGkAfsSyiTDrwY0NN0Wf7K4uXt0i2n7DCl64yEgOdpx3NyEyIE7qY/s1600/Anne+eating+paw+paw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-Gs628111tNBv9NQobbsW2WG6eJdbWmZuUL2UuAh5DPmlAD0lTHGK32KE7e-4ENaHDGDcZXr-9AgWxUzdmIiP_HGkAfsSyiTDrwY0NN0Wf7K4uXt0i2n7DCl64yEgOdpx3NyEyIE7qY/s320/Anne+eating+paw+paw.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anne eating one on the trail!</td></tr>
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The fruit is delicious raw. The flavor is tropical, and pretty complex. It has a soft texture, which made us wonder about what else we could make with it. I will not lie, the first thing we thought to try making was a cocktail. And so, the Captain Paw Paw was born.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrlXCcVRfbF71VIEG5YMqG7xpi-H9Pb0eMLLtdI3oOM2ayt7SYl-hkVYsQycW_vqV71hEMXau6kKyF0IoIrSzO_X3LwYiQrQ_UmqB6oM0-AiE07w8veTbCIg-3SKkglYPvR_yf2pCG6Q/s1600/Anne+and+Zak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrlXCcVRfbF71VIEG5YMqG7xpi-H9Pb0eMLLtdI3oOM2ayt7SYl-hkVYsQycW_vqV71hEMXau6kKyF0IoIrSzO_X3LwYiQrQ_UmqB6oM0-AiE07w8veTbCIg-3SKkglYPvR_yf2pCG6Q/s320/Anne+and+Zak.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anne and Zak prepare the Paw Paws</td></tr>
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First you take the skins and seeds off of the fruit. This can only be done with your hands.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJY2hCxZKqIsKd0M8aKlgV4Lu1zullKZZr_xImUxdzr_69UCPbY38HJkfYeaSK4-ZzcqYwAdv4CNqiUnehjRaxkTyePibP2QMyT2fIyc24OIzDbU0naPR6wuI8oizx9djcX7MeGakJcQ/s1600/simple+syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJY2hCxZKqIsKd0M8aKlgV4Lu1zullKZZr_xImUxdzr_69UCPbY38HJkfYeaSK4-ZzcqYwAdv4CNqiUnehjRaxkTyePibP2QMyT2fIyc24OIzDbU0naPR6wuI8oizx9djcX7MeGakJcQ/s320/simple+syrup.jpg" width="240" /></a></div>
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Then we added a simple syrup infused with star anise, black peppercorns and cardamom pods, then some dark rum, and finished the drink with fresh lime juice. Delicious- not pretty, (kind of looked like gravy actually, so I didn't take a photo) but super tasty. Valentines Day has chocolate, Thanksgiving has turkey and now Labor Day has the Paw Paw!</div>
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Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com3tag:blogger.com,1999:blog-784645259452866726.post-10006587855599558382012-09-03T18:36:00.002-04:002012-09-03T18:36:56.688-04:00Day Trip for Dairy ( and Wine, and Granola, and...)<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;">Nothing makes a Monday better than taking the day off work and heading out for a day trip with friends. We started our road trip in the proper fashion with me locking my keys and every single item of importance in my car. I did this while trying to call Erin to check on her progress and so by accident Erin was left with a rather surprising message involving a good deal of pounding noises and some repeated curses. </span>Leaving behind my car... and my I.D., wallet, camera, food, water...well you get the idea...we were on our way. Our first stop was <a href="http://www.everonadairy.com/">Everona Dairy</a> in Rapidan, Virginia. </div>
From there we stopped for Ice Cream at the <a href="http://www.moothru.com/">Moo Thru</a> in Remington Virginia. Moo Thru is the brain child of a fourth generation Virginia dairy farm family that wanted to find a way to do more than sell their milk in bulk. A roadside stop off a busy four lane road the Moo Thru has a drive thru window, a walk up window and outdoor tables under a pavilion. We left Erin here to enjoy a lunch of grilled cheese and Ice cream with the owner while we zipped down the road to the<a href="http://redtruckbakery.com/">Red Truck Bakery </a>in <a href="http://www.warrentonva.gov/General/LocationMaps.aspx">Old Town Warrenton</a>.<br />
This Red Truck Bakery is a perfect small town meeting place. The chef's old red pickup sits just outside of the converted gas station. A bakery counter in the front room leads to a singular communal table surrounded by the floor to ceiling windows of the converted car bay and the noise of the open kitchen. This company has been featured on <a href="http://www.roadfood.com/Restaurant/Overview/7877/red-truck-bakery">Road Food.com</a> with a score of "Legendary- worth driving from anyplace." <br />
I had to try a bottle of their own root beer. It was delicious, along with a fantastic chicken salad sandwich, some cold curried sweet potato and carrot soup, and a bit of crumb cake. I dined with my friends Montana and Linda and sweet woman from the area who had ecstatic praise for every dessert in the place. For ten dollars I bought ( or ah... Linda bought) a bag of their house made granola. This stuff gets a lot of press and it was good. A bit too sticky sweet for my taste even with plain yogurt. I did enjoy it drenched in whole milk. Don't take my word for it though. There are obviously a whole slew of devoted Red Truck Granola Fans.<br />
We wound around stumbling onto <a href="http://www.humevineyards.com/">Hume Vineyards</a>. The barn they use in their photos sets the right feel. We pulled up driving past the man in the riding mower cutting down acres of grass only to get to glass front door of a large barn like structure with a sign that told us to go on in, the man mowing the lawn would be with us in a minute. I turned around to be greeted by a hearty wave and big smile from the owner riding his mower back up the hill to meet us. Not skipping a beat he was behind the counter and pouring my first taste... the 2011 Seyval Blanc. I waked out with a bottle of this, and my friend took a bottle of their Viognier. A rather different approach from a young vineyard. <br />
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After checking out some pottery spots we found our much anticipated and last destination... Second Wind Farm in Sperryville. A fabulous spot owned and operated by a dedicated family who care for animals ranging from lama to duck. They make some fabulous fermented foods, and cheese just for themselves, spin wool from their sheep, and basically make a beautiful life out of their piece of the earth. If you live near the area look into buying a goat share.<br />
After a relaxing visit at Second Wind we ended our day with a giant soft serve ice-cream for dinner... All and all a pretty nice Monday.<br />
Next up... Fredricksburg.... shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com2tag:blogger.com,1999:blog-784645259452866726.post-45627762285528249162012-08-21T07:41:00.000-04:002012-08-21T07:41:00.917-04:00Ellwood Thompson's own wine and a summer au gratin<a href="http://www.virginiawineworks.com/" style="text-align: left;">Michael Shaps</a><span style="text-align: left;"> is now making a white and a red wine exclusively for Ellwood Thompson's! This amazing Charlottesville winemaker consults and makes wine for many area wineries and restaurants including the VMFA, and now our own ET's. The white is a blend of viognier, petit manseng and chardonnay, and is fruit forward without being sweet. It is fantastic, and at around $12, I can't wait to try the red blend as well.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnG-vqfk7cAtXF5RsQu1HO_GrKfPEc5vMonKoOJc-am5MLjAYnTEV4DaYyjLqEo1od_eXQTAjibJglkFFpeZcS3B_hQYWVKJebSIkXP2LCuYmGwhOkE6qsouMLbtu2QsvXdXZtiivvpdkm/s1600/Our+wine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnG-vqfk7cAtXF5RsQu1HO_GrKfPEc5vMonKoOJc-am5MLjAYnTEV4DaYyjLqEo1od_eXQTAjibJglkFFpeZcS3B_hQYWVKJebSIkXP2LCuYmGwhOkE6qsouMLbtu2QsvXdXZtiivvpdkm/s320/Our+wine.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our white wine by Virginia Cellars</td></tr>
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It was cooler and rainy this weekend (so lovely), so I was hankering for comfort food. I have a lot of potatoes and squash coming from <a href="https://www.dominionharvest.com/">Dominion Harvest</a> these days, so I thought I'd go for an au gratin. Basically, I wanted something avec fromage.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja68A1AkaRoAgTVMY4S30KVAxo2AskFbh6cEN4n-jzl_JjQxyMZmwC-xZrJz87bjNhwvyRE9QMI3tiwSjwlFyftaoe4wLvVaWiYKLC1a4dtSGkViVOILVSHc5z4VpBOIDD3Bl5TrlctnFX/s1600/thin+potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja68A1AkaRoAgTVMY4S30KVAxo2AskFbh6cEN4n-jzl_JjQxyMZmwC-xZrJz87bjNhwvyRE9QMI3tiwSjwlFyftaoe4wLvVaWiYKLC1a4dtSGkViVOILVSHc5z4VpBOIDD3Bl5TrlctnFX/s320/thin+potatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chips! You can see through them!</td></tr>
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I sliced up some potatoes with my handy mandolin. I started getting hungry, so I tossed some of the thin potato slices with oil, salt and pepper put them on a baking sheet and threw them in the oven for about 10 minutes while it was preheating. Potato chips go well with newfound white wine and cheese sauce that didn't quite make it into the pan, btw.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPqCndUWjO3Yzvt1447mq2YaQWWb9lM2luZkxbdHz59oMdTFX8NW_-um_XuGcTYeEJkqaStpPeg7eYaiZJe2_yMfAyUt_aHyDlaSkm9pv_Msx-CaNpraNQwxsTeithguG88vijFZW55TD/s1600/sliced+squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPqCndUWjO3Yzvt1447mq2YaQWWb9lM2luZkxbdHz59oMdTFX8NW_-um_XuGcTYeEJkqaStpPeg7eYaiZJe2_yMfAyUt_aHyDlaSkm9pv_Msx-CaNpraNQwxsTeithguG88vijFZW55TD/s320/sliced+squash.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh squash, what do we do with you? </td></tr>
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<span style="font-size: large;">Summer au gratin</span><br />
<br />
2 medium potatoes, sliced into at most 1/8 inch<br />
1 onion, sliced into thin half rings<br />
3 small summer squash, thinly sliced<br />
salt and pepper to taste<br />
3 tablespoons butter<br />
3 tablespoons all-purpose flour<br />
1/2 teaspoon salt<br />
2 cups cream<br />
1 1/2 cups grated Cheddar cheese<br />
<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Butter a small casserole dish (mine is about 9x5).<br />
Layer the potatoes into bottom of the prepared dish. Top with the onion slices, and add the squash. Season with salt and pepper to taste.<br />
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and whisk for one minute. Stir in cream. Cook until mixture has thickened (about 2 minutes). Stir in cheese all at once, and continue stirring until melted, about another minute. Pour mixture over squash layer.<br />
Bake 50 minutes in the preheated oven or until golden and bubbling.Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-69913923532204302652012-08-04T11:24:00.000-04:002012-08-05T00:27:07.824-04:00Sub Rosa BreadSometimes you meet someone whose work and sense of purpose is strikingly humbling. Evrim Dogu has the kind and centered countenance that I have long admired and find inspirational. But when I visited his bakery the other day, I was truly humbled. <a href="http://subrosabread.blogspot.com/" target="_blank">Sub Rosa</a> bread has been around for years, available by subscription, and is soon to be served at its own bakery in Church Hill on the corner of Jefferson and 25th. The conscious decisions, direction and relationships come together to make Sub Rosa bread extraordinary.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMQMdk77JjrfcQq7vqbL0vZvmcZ8UDlap74Wcoyg_6qeGR6_7Rp-S7cpMs6983e-HstuKS8W6NrBWuLWVCG8P8Sk0ORWM2bwzDlJsZDNNvc4Vx4jbWBYcnYuJDln3buQz8Hv8CiyEt_o/s1600/Evrim%2527s+oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMQMdk77JjrfcQq7vqbL0vZvmcZ8UDlap74Wcoyg_6qeGR6_7Rp-S7cpMs6983e-HstuKS8W6NrBWuLWVCG8P8Sk0ORWM2bwzDlJsZDNNvc4Vx4jbWBYcnYuJDln3buQz8Hv8CiyEt_o/s320/Evrim%2527s+oven.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is Evrim and his oven</td></tr>
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So much of Evrim's new bakery itself is crafted, which suits the quality of his bread. This gorgeous oven is made from bricks which were originally the chimney of his Church Hill building. The bricks were hand cleaned by Evrim, and the oven was built by a local craftsman. It is a beauty!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UzNL8b6hCBo-TDLKdi0Jhrt3H2wQq2WBosi8xyfZrdX-vYguquXW3ShLcC-y9ueMqjpRmzS5Xyks0LkweITK2aPbA_MsrvmvOdCzbThbzVKdBUw3MrncviiwWxwA6CrPauK-1Gv558E/s1600/Mill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UzNL8b6hCBo-TDLKdi0Jhrt3H2wQq2WBosi8xyfZrdX-vYguquXW3ShLcC-y9ueMqjpRmzS5Xyks0LkweITK2aPbA_MsrvmvOdCzbThbzVKdBUw3MrncviiwWxwA6CrPauK-1Gv558E/s320/Mill.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful Austrian mill</td></tr>
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Since the bakery is still under construction, Evrim's mill and mixer are in a side building down the street. Evrim is experimenting with heirloom wheat grown locally- <a href="http://www.slowfoodusa.org/index.php/programs/ark_product_detail/turkey_hard_red_winter_wheat/" target="_blank">Turkey Red</a> is in trials at Deer Run Farm in Hanover. This hand crafted mill can sift it into finely ground flour for bread or semolina for other baked goods.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKS2bzTxTwbYM-0a13Ad3CCrnMmAcxISvBMlxHmVDBWtXmgnprHzimzK-T9MwO-ul4l_bxU32zUv-ZlMtG-LhY2O5TAgKrbF_I5pY3tSCn4_PeBW2v4OcNKM7sl4a2l-LNVRDvpeI9hE/s1600/wheat+instructions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKS2bzTxTwbYM-0a13Ad3CCrnMmAcxISvBMlxHmVDBWtXmgnprHzimzK-T9MwO-ul4l_bxU32zUv-ZlMtG-LhY2O5TAgKrbF_I5pY3tSCn4_PeBW2v4OcNKM7sl4a2l-LNVRDvpeI9hE/s320/wheat+instructions.jpg" style="cursor: move;" width="240" /></a></div>
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Instructions for wheat grinding</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdUVqfyBT89S8t2KoZnDcsGZo0KcDPRY3lwZpq2KC-haS1aX3ERSOqFKH_gV6HDLIUwz4BY7e6qrpQXD4PDrFcSRnJm0_9ANegQzZJyMjsNgjen22p8ineFc7cX8BIX3O555aDExJpuc/s1600/mixer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdUVqfyBT89S8t2KoZnDcsGZo0KcDPRY3lwZpq2KC-haS1aX3ERSOqFKH_gV6HDLIUwz4BY7e6qrpQXD4PDrFcSRnJm0_9ANegQzZJyMjsNgjen22p8ineFc7cX8BIX3O555aDExJpuc/s320/mixer.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixer</td></tr>
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Evrim lives above his shop- a perfect setup considering baker's hours. He invited us up to taste his bread and some lovely rye shortbread, which are both absolutely incredible. The bread is complex, with such great texture, and the rye was so nutty, it is no wonder he is so excited about the way the flour trials have come together. I can't wait until the bakery opens, but in the mean time, I believe that Evrim is still <a href="http://subrosabread.blogspot.com/2010/12/fires-burn-strong.html" target="_blank">managing a subscription service</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h4jPhdkFahGQTpPdOCTEW9e5nCFeDs33cTMyAn7sD-6NDNYMMClqTnV1uhbD-wOeyAlcBGrjAQRWLyRBxviF-muHk2wr9pKiKIiG3aDsZzJU-gxQwefFy4UWsB_KKlRy3FF4_enjFAg/s1600/Evrim%2527s+kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h4jPhdkFahGQTpPdOCTEW9e5nCFeDs33cTMyAn7sD-6NDNYMMClqTnV1uhbD-wOeyAlcBGrjAQRWLyRBxviF-muHk2wr9pKiKIiG3aDsZzJU-gxQwefFy4UWsB_KKlRy3FF4_enjFAg/s320/Evrim%2527s+kitchen.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evrim's kitchen</td></tr>
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Check out <a href="http://www.facebook.com/pages/Sub-Rosa-Bread/82428708441" target="_blank">Sub Rosa's Facebook page</a> for updates on the adventures of opening a food biz in RVA!Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com5tag:blogger.com,1999:blog-784645259452866726.post-48847448706316982302012-07-31T07:58:00.000-04:002012-08-03T09:00:10.324-04:00Broadfork FarmI have been traveling quite a bit this summer, trying to meet as many <a href="http://www.littlehousegreengrocery.com/" target="_blank">Little House</a> vendors as possible, and also trying to see as much of this beautiful region as possible before I am at the store all day, every day. I had only heard of <a href="http://broadforkfarm.net/" target="_blank">Broadfork Farm</a> because of their <a href="https://www.biodynamics.com/" target="_blank">biodynamic practices</a>, gorgeous produce and tasty bread. This farm is only in its second year, but boy to they have some fans!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OmXLL-BB81EkubTco1ncsGLOf9yYB8A89hClsfevx4RV6lEuF9a1fLuwX840C5jarEMjpqe9yd8IoAdCgH2WghiemJlgJXFTcKP9EXVmpE3ex0VhxsN_hpGC-GEa4sZtUuE59QkyQjQ/s1600/Dan+and+Janet+at+broadfork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OmXLL-BB81EkubTco1ncsGLOf9yYB8A89hClsfevx4RV6lEuF9a1fLuwX840C5jarEMjpqe9yd8IoAdCgH2WghiemJlgJXFTcKP9EXVmpE3ex0VhxsN_hpGC-GEa4sZtUuE59QkyQjQ/s320/Dan+and+Janet+at+broadfork.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dan and Janet and their youngest</td></tr>
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Dan and Janet moved to Janet's childhood home in Chesterfield county, cleared several acres, and now farm year round. They even grow salad mixes mid- summer and mid- winter, along with several plantings of heirloom tomatoes, peppers and other tasty veggies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnbqCBrcGNvNhoLvvcixv_vEGDfo6KlNwagbC6Hprq8SlSjQgKMhBvfxnVWFWEffzEmxzRjPhGJ0czjGmj918P-EAoOmk-WGU8rRrpo57K1fDJIcW2yCHJXFyUQYCsuLc-E9-xcXaVjo/s1600/Flowers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnbqCBrcGNvNhoLvvcixv_vEGDfo6KlNwagbC6Hprq8SlSjQgKMhBvfxnVWFWEffzEmxzRjPhGJ0czjGmj918P-EAoOmk-WGU8rRrpo57K1fDJIcW2yCHJXFyUQYCsuLc-E9-xcXaVjo/s320/Flowers.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Their whole front yard is full of flowers for market!</td></tr>
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Their farm is so neat and impressively productive- especially considering that we visited at the end of the hottest July I can remember. I loved hearing how they incorporate the <a href="http://www.the-gardeners-calendar.co.uk/Moon_Planting.asp" target="_blank">biodynamic calendar</a> and <a href="http://www.jpibiodynamics.org/catalog/8" target="_blank">preparations</a> into their growing practices, making this conscious farm beyond organic.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpt8ivN_J-lYSpu88mYUNV3Zt6BMLGlGHi_Cwp8i_WaI5pl_DWPN89SEZ8OXjTpny5dbA5kBz1o4wu1O5nir-YzkjPlOGlBADSQYCGIYx6sf9kj7DljkAz_EzcwER3I_jLjyHN4CpVm8/s1600/Okra.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpt8ivN_J-lYSpu88mYUNV3Zt6BMLGlGHi_Cwp8i_WaI5pl_DWPN89SEZ8OXjTpny5dbA5kBz1o4wu1O5nir-YzkjPlOGlBADSQYCGIYx6sf9kj7DljkAz_EzcwER3I_jLjyHN4CpVm8/s320/Okra.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We ate okra straight off the plant!</td></tr>
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Plus, Dan and Janet are super fun, making us wish we could return for one of their pizza parties around their wood fired oven! These industrious folks are building a second, larger oven because demand for their bread has gotten to be so great. I cannot wait to try it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hUOC185QdurF1K5Ho5hzTFn37ZKkfh90KC0wuxc_3S4NiX1vTiTSrymKjoaxiOqSmxLWXH5q6SJmiB-jlC5NVF1oRpxjbeou5K8nk1rzmMTeV_3b8BH0UJAWHQlXlvyzOelH85upJ3E/s1600/malabar+spinach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hUOC185QdurF1K5Ho5hzTFn37ZKkfh90KC0wuxc_3S4NiX1vTiTSrymKjoaxiOqSmxLWXH5q6SJmiB-jlC5NVF1oRpxjbeou5K8nk1rzmMTeV_3b8BH0UJAWHQlXlvyzOelH85upJ3E/s320/malabar+spinach.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Janet and the Malabar spinach</td></tr>
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You can get beautiful produce, flowers and bread from Broadfork Farm at the South of the James and Brandermill markets through October (and hopefully at Little House Green Grocery, whenever it opens!)<br />
<br />Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com3tag:blogger.com,1999:blog-784645259452866726.post-20123664836242620162012-07-24T19:19:00.001-04:002012-07-24T20:09:43.831-04:00Everona Dairy<div class="separator" style="clear: both; text-align: left;">
Last week, Shannon and I traveled to northwestern Virginia for a tour of <a href="http://www.everonadairy.com/" target="_blank">Everona Dairy</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYbSYkeUzykmTDflHp2jP0JZyfCKbJJUs4xajNUHk2z6Ghj_oxA1h9KVtExofwoDRiMqmtodJfKGAdGom3FMKlysc7dgUqsnVD5qKqJnHmJzN0956oMoiSpW8IQZbqw65wRBUW50un-Y/s1600/Everona+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYbSYkeUzykmTDflHp2jP0JZyfCKbJJUs4xajNUHk2z6Ghj_oxA1h9KVtExofwoDRiMqmtodJfKGAdGom3FMKlysc7dgUqsnVD5qKqJnHmJzN0956oMoiSpW8IQZbqw65wRBUW50un-Y/s320/Everona+sign.jpg" width="240" /></a></div>
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Everona is one of the only sheep's milk dairies in VA, and boy, do they make fantastic cheese. Flavorful and sophisticated but without pretense, their cheese consistently wins awards, yet is not easy to find in RVA. I, of course, am hoping they'll sell at <a href="http://littlehousegreengrocery.com/" target="_blank">Little House...</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfRAtDVauG7QaQiG7jyt598cBo5Vxze2ZXWMAZtGJYvAXAqn_mubx8N6fuD7HwG4B0x52VJKPNfsjcIKQBM00zCFrxvOiR5M9BSrkcnr-5yQQfq-QJeSWjNIhe9EiKMdkqZugiRNxAFE/s1600/Kitty+and+milking+line.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfRAtDVauG7QaQiG7jyt598cBo5Vxze2ZXWMAZtGJYvAXAqn_mubx8N6fuD7HwG4B0x52VJKPNfsjcIKQBM00zCFrxvOiR5M9BSrkcnr-5yQQfq-QJeSWjNIhe9EiKMdkqZugiRNxAFE/s320/Kitty+and+milking+line.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our tour included a look behind the scenes- this kitty watched over the milking line.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXO99TDKfwmiSsR89buuGcp6Km89aG7qu84vc7csNZuqzJwlrDWQPi6pdk_hODBTtYdvUR5yLk4w8oOCPWn7BSOgyQY7c15YTWcVlxKf3l960Bn6xfwXppvEkE3YfLWAj8n07NqglgBJ8/s1600/Kitty+and+lambsjpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXO99TDKfwmiSsR89buuGcp6Km89aG7qu84vc7csNZuqzJwlrDWQPi6pdk_hODBTtYdvUR5yLk4w8oOCPWn7BSOgyQY7c15YTWcVlxKf3l960Bn6xfwXppvEkE3YfLWAj8n07NqglgBJ8/s320/Kitty+and+lambsjpg.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This kitty watched over the new lambs.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ3BvVVJtasQwfcj6Npwq0BhIc_pexDnYSJke_6ryvbC-Jv2ghtrSuSLJ1E3z8oTWUfJFOGjlYK-583uh5QxDO7hW0x85ChYnWNv08IfURr-VxmT7_xE3VJ46ThZXiHdYaZWNecYy0yc/s1600/Mulch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ3BvVVJtasQwfcj6Npwq0BhIc_pexDnYSJke_6ryvbC-Jv2ghtrSuSLJ1E3z8oTWUfJFOGjlYK-583uh5QxDO7hW0x85ChYnWNv08IfURr-VxmT7_xE3VJ46ThZXiHdYaZWNecYy0yc/s320/Mulch.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just as an aside, wool makes a fantastic mulch. Who knew?</td></tr>
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The cheese is absolutely incredible. These are aged cheeses, with characteristics of asiago (Piedmont) or reggiano (Stonyman). The Marble is so classic, with its vein of blue prompted by a layer of ash pressed into the cheese.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHGI2qo5r9mq_VcxrwuOE5i7FInB8XlkLMUa_YIhh_-Tg-K53RbQHm23xz-pXu9ZGibID_8tYmdbBb4rL1Tvhxp26k1LT8fnNWpUZeJOCSr5RFrhoipJ_lWZ-ILxTfSZxR0ur6etzGN8/s1600/blue+cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHGI2qo5r9mq_VcxrwuOE5i7FInB8XlkLMUa_YIhh_-Tg-K53RbQHm23xz-pXu9ZGibID_8tYmdbBb4rL1Tvhxp26k1LT8fnNWpUZeJOCSr5RFrhoipJ_lWZ-ILxTfSZxR0ur6etzGN8/s320/blue+cheese.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that gorgeous blue! </td></tr>
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You can visit Everona Dairy by <a href="http://www.everonadairy.com/id18.html" target="_blank">setting up an appointment</a>. Learn what goes into cheese making, straight from the farm! <br />
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"We are producing award-winning sheep's milk cheese - aged, washed-rind, and unpasteurized. As simple as it gets. It is exciting to introduce people to the complexities of good cheese. We are trying to "spread the word" bite by bite. Always looking for ways to improve our products, at Everona we strive to continue the tradition of artisan cheesemaking techniques while keeping up with the growing demand for local, farmstead cheeses."</blockquote>Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com2tag:blogger.com,1999:blog-784645259452866726.post-89902718684817848172012-07-23T05:30:00.000-04:002012-07-23T09:56:49.225-04:00"Life Changing" Grilled Watermelon!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cQWtnvWNEoLVuhciNM5DZTE0PjTk2SCgWNLTtuvM-XqRrQbkJYR3tz2JdKbYTXCMw_RGk4JVipkpeU7HMrRQxWsDPvr5dyVCBILOTlanYgV7Bx5ExLgkzGpeD6MwW7nDnyFkiUBPoa2F/s1600/Grilled+Watermellon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cQWtnvWNEoLVuhciNM5DZTE0PjTk2SCgWNLTtuvM-XqRrQbkJYR3tz2JdKbYTXCMw_RGk4JVipkpeU7HMrRQxWsDPvr5dyVCBILOTlanYgV7Bx5ExLgkzGpeD6MwW7nDnyFkiUBPoa2F/s320/Grilled+Watermellon.jpg" width="240" /></a></div>
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Okay, I know it sounds crazy. The kids were seriously concerned. "But your making the watermelon <i>Ha-ot</i>" was heard as we laid it to the fire. After all, watermelon is the perfect summer food. Sweet, crisp, cool and refreshingly juicy, a good watermelon is hard to beat. That said, everyone, and I mean everyone from my always pessimistic mother to the Summer Thanksgiving crowd thought this stuff was delicious. I can't take credit for making this stuff up. I found the recipe in a copy of <i>Better Homes and Gardens</i> or <i>Southern Living</i> ( for the record the later has all sorts of great southern food stuffs) while lounging poolside. It was kismet! I happened to have brought a watermelon with me and grilled it up that very night. The result is a caramelized, warm, buttery treat that's totally unexpected. My uncle said, "It taste like bacon." Others actually uttered phrases such as "life changing" and "I have been waiting for this"- as in for my whole life. I can't promise you'll have the same reaction, and all this build up may be too much, but it was worth making more than once in a few week stretch. <br />
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Here's the deal:<br />
Cut a ripe watermelon into 1" thick wedges leaving the rind on.<br />
Brush both sides of each wedge with olive oil.<br />
Grill on med. heat for about 3 minutes per side or till you start to see a caramel color developing. <br />
Remove from heat, let cool slightly as you add a couple squeezes of fresh lime, and some cayenne to taste.<br />
Make sure it's not too hot and enjoy!! <br />
<br />shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-91579058581555570002012-07-18T17:24:00.002-04:002012-07-18T17:35:06.673-04:00Wanted: Grocery Store<div class="separator" style="clear: both; text-align: left;">
On a recent trip to southwest VA, we passed a vacant grocery with this sign in the window:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IEbHeWXobP2hfvu7zduBamz08Z5B7E-cHvrK7RUr222sFKgTZ_583Wv30-rMYmFCSsKn89-mXUmpFBnxVi-5X_3dTjeeHcCF-pcHfp9IV9ZfmIStJIC9_s-KnZPzSlzS3ox2eHBNaFE/s1600/Wanted+Grocery+Store.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IEbHeWXobP2hfvu7zduBamz08Z5B7E-cHvrK7RUr222sFKgTZ_583Wv30-rMYmFCSsKn89-mXUmpFBnxVi-5X_3dTjeeHcCF-pcHfp9IV9ZfmIStJIC9_s-KnZPzSlzS3ox2eHBNaFE/s320/Wanted+Grocery+Store.jpg" width="320" /></a></div>
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It was definitely the saddest sign we'd ever seen. The grocery had shelves and checkout lines, but no food or people. We heard later that the store has been that way for years. Vacant and longing.</div>
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So, I can only feel so guilty for being so completely obsessed with creating <a href="http://www.littlehousegreengrocery.com/" target="_blank">a green grocery</a> in my neighborhood. It is all I feel like I am capable of talking about, thinking about or working towards. On a recent trip to see my brother in Austin, (on my <i>vacation</i>) I asked him to take me on a tour of their <a href="http://www.fm1718.com/" target="_blank">neighborhood market</a>. We took many photos and asked strange questions to the staff regarding square footage and traffic.</div>
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<tr><td class="tr-caption" style="text-align: center;">Here I am, camera in hand, considering the Farm to Market produce display in Austin.</td></tr>
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Recently, Jess and I took a trip exclusively to look at small groceries in Virginia. Our first stop was <a href="http://www.greenwoodgourmet.com/home.html" target="_blank">Greenwood Gourmet Grocery</a> in Crozet. This lovely store has perfect picnic items for your next trip on Skyline Drive, or fancy camping trip. We even happened upon a wine tasting there with Kirsty Harmon, the winemaker at <a href="http://www.blenheimvineyards.com/" target="_blank">Blenheim Vineyards</a>. This was a happy place for me- so charming and packed full of beautiful food and wine.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JncnQkhssksu5NA3YQmW2QlczE4Gl4dXdHkB8b6saEVME0H4qrj2ZPLGIsd3q7XovddlTnvz3g-X6lDdZQ4L6irKcG3jXHbhlFHv-6M75GCPQ2KMf6CqfR3FsDONsdkXxCoh6TE8oT0/s1600/Greenwood+outside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JncnQkhssksu5NA3YQmW2QlczE4Gl4dXdHkB8b6saEVME0H4qrj2ZPLGIsd3q7XovddlTnvz3g-X6lDdZQ4L6irKcG3jXHbhlFHv-6M75GCPQ2KMf6CqfR3FsDONsdkXxCoh6TE8oT0/s320/Greenwood+outside.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greenwood Gourmet Grocery has pantry staples and fun treats, many from Virginia!</td></tr>
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Staunton has two groceries we wanted to check out. <a href="http://gocranberries.com/" target="_blank">Cranberry's Grocery and Eatery</a> has all kinds of health food items, supplements and vitamins as well as produce, meat and dairy. This region is so rich in agricultural gifts, the grocery can easily source from several farms.</div>
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Kathleen, the owner of Cranberry's, bought me breakfast at the eatery and we talked shop. I was so relieved that after nine years of being a small grocery owner, she said she'd do it all over again. The 'adventure', as she called it, clearly made her happy. This was such good news for me, as I am still on the other side of the looking glass, wondering what happens once you leap.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6TdkbEZdYEL6oUjgdP4jQsqy5p5itB2VAvKbicyJzLGcFZuBxeI2mVYMKjQ3Fwq3pBrigwOki8syvv7gac62XdoqhZD4O56TolmErs1uu_8KL5yPR2MF6Ov8N9JSR3W97ExERN5F8q4/s1600/Cranberry+Grocery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6TdkbEZdYEL6oUjgdP4jQsqy5p5itB2VAvKbicyJzLGcFZuBxeI2mVYMKjQ3Fwq3pBrigwOki8syvv7gac62XdoqhZD4O56TolmErs1uu_8KL5yPR2MF6Ov8N9JSR3W97ExERN5F8q4/s320/Cranberry+Grocery.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry's Grocery and Eatery is a lovely spot with fantastic coffee and delicious food for every eater!</td></tr>
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We also checked out <a href="http://www.georgebowersgrocery.com/" target="_blank">George Bowers Grocery</a> while we were there. This fun nightspot would be exactly where I'd want to hang out if I lived in Staunton. Brian talked to us for hours in his shop, which is in a gorgeous converted school. He, too, was a very happy business owner, full of stories and recommendations and very sage advice. Plus, he makes a mean hummus plate!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWI4xU1fgeUUU9_GXVhIy_gz_NL8cfRPRWkTMUmk5snrlv2B8pkFkJPXbCFBcOtp9eIymiG8rj_hOFq4VZMEaroi375cH43NJMNK73CtCdXm3va_ByJ5BlzqitYzP6MozMQIKZP6n_Xpg/s1600/george+bowers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWI4xU1fgeUUU9_GXVhIy_gz_NL8cfRPRWkTMUmk5snrlv2B8pkFkJPXbCFBcOtp9eIymiG8rj_hOFq4VZMEaroi375cH43NJMNK73CtCdXm3va_ByJ5BlzqitYzP6MozMQIKZP6n_Xpg/s320/george+bowers.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jess and Brian at George Bowers</td></tr>
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I am so grateful to all of the business owners (including my dentist) who have indulged my endless questions, (I swear, I am in the toddler phase of small business) and to my friends and family who are so supportive in this great adventure. Thanks to our wonderful neighbors as well, who have wanted a grocery store and are enthusiastic about its potential. We cannot wait to bring it to you!Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-34839348996859537622012-07-10T12:03:00.000-04:002012-07-10T12:45:57.554-04:00S'meaches!We made these for our summer thanksgiving party on the 4th of July, and they were amazing. Life- altering, consciousness- changing, enlightening- delicious. We did add the cayenne to the brown sugar 'cause that's how we do, but I hope you get to try it either way- straight sweet or with some heat!
<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="http://player.vimeo.com/video/28647609" webkitallowfullscreen="" width="500"></iframe> <br />
<a href="http://vimeo.com/28647609">S'Meaches</a> from <a href="http://vimeo.com/thekitchykitchen">Claire Thomas</a> on <a href="http://vimeo.com/">Vimeo</a>.Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-73826107481544747862012-07-03T08:03:00.000-04:002012-07-03T08:03:00.520-04:00RFC Throwback: June and JulyGracious me, it is July already! June was swallowed whole by <a href="http://www.littlehousegreengrocery.com/iintheshop/2012/6/28/what-little-house-on-a-billboard.html" target="_blank">the i.e.* Startup Competition</a> so I did not post much of anything, much less a throwback for June. I hope lumping these two months together will be inspirational for y'all- tomatoes and berries and peaches are abundant, and we've all been waiting for that!<br />
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June of 2008- Dress your table with these <a href="http://richmondfoodcollective.blogspot.com/2008/06/flowers-as-food-food-as-flowers.html" target="_blank">Edible Flowers</a></div>
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July 2008- <a href="http://richmondfoodcollective.blogspot.com/2008/07/summer-fruit-desserts.html" target="_blank">Two summer desserts! (with ice cream accompaniments, of course)</a></div>
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Think salads are out for the rest of the summer? Think again! <a href="http://richmondfoodcollective.blogspot.com/2009/06/june-greens.html" target="_blank">This post on hearty greens</a> from June of 2009make fantastic options for summer salads. Look for young leaves at the markets, and keep them in mind while planning next year's garden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrVR02fTMKlhPF-cEVIAHywHfMBLKWlc1vbYGQiPN0zGqaPDi8-NqMA8iSuqw3iHI_jQIQLHbuKgFQaGlT6vHRYiDTzG5ffhx5vIREsSDofd1kGg-XbGepZULOlWwyQ7c5ea2LofsHSM/s1600/june+greens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrVR02fTMKlhPF-cEVIAHywHfMBLKWlc1vbYGQiPN0zGqaPDi8-NqMA8iSuqw3iHI_jQIQLHbuKgFQaGlT6vHRYiDTzG5ffhx5vIREsSDofd1kGg-XbGepZULOlWwyQ7c5ea2LofsHSM/s1600/june+greens.jpg" /></a></div>
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More flower eating in July 2009! This time, <a href="http://richmondfoodcollective.blogspot.com/2009/07/eating-flowers.html" target="_blank">stuffed squash blossoms</a>. I love this recipe, and make it every year when the blossoms are in season! </div>
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There are loads of recipes hidden in the <a href="http://richmondfoodcollective.blogspot.com/2010_06_01_archive.html" target="_blank">archives of June 2010</a>. <a href="http://richmondfoodcollective.blogspot.com/2010/06/red-cabbage-coleslaw-with-greek-yogurt.html" target="_blank">This coleslaw recipe</a> from Shannon is the perfect side dish and summer pot luck contribution!</div>
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I'll bet <a href="http://richmondfoodcollective.blogspot.com/2010/07/cool-blue.html" target="_blank">this photo from July 2010</a> cools you off! Dark blue and purple shades of eggplant, basil, potatoes and blackberries- very nice.</div>
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In June of 2011, we welcomed a new writer for the RFC, Rachel Rees. Rachel and her husband Rob have a fantastic northside garden. <a href="http://richmondfoodcollective.blogspot.com/2011/06/summer-harvest.html" target="_blank">In this post,</a> Rachel gives us the ins and outs of harvesting and storage of homegrown garlic, potatoes and shallots.</div>
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July of 2011 was chock full of wonderful recipes as well! <a href="http://richmondfoodcollective.blogspot.com/2011_07_01_archive.html" target="_blank">Check out the archive</a> for Casey's corn and melon salsa recipe, my favorite salsa verde and Shannon's chocolate cherry brownies. YUM!</div>
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Enjoy the bounty, y'all!</div>Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com2tag:blogger.com,1999:blog-784645259452866726.post-7007960336341189982012-06-28T14:02:00.000-04:002012-06-28T16:57:20.978-04:00RFC Visits Bearer Farms<div class="separator" style="clear: both; text-align: center;">
The RFC had the absolute pleasure of visiting Cy Bearer on his farm in Louisa County. I'm sure you have all seen, and hopefully tasted, <a href="http://www.bearerfarms.com/" target="_blank">Cy's local honey</a> before. You can find it pretty easily at area markets including Whole Foods and Ellwood Thompson's. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJtUey30vC93Xi3KkDUCn-gmPmkynBpzVZ7LVYCo8389gngEgAZ5eLV4OZetyfb1iWW6fj96q24yZCXw9ZghlmBuIQ2kg50nPTqHaJuxafQ5lnC2VD9-vbRRwg2tccRkl4pXOtSHWCFQ8/s1600/bearer+honey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJtUey30vC93Xi3KkDUCn-gmPmkynBpzVZ7LVYCo8389gngEgAZ5eLV4OZetyfb1iWW6fj96q24yZCXw9ZghlmBuIQ2kg50nPTqHaJuxafQ5lnC2VD9-vbRRwg2tccRkl4pXOtSHWCFQ8/s320/bearer+honey.JPG" style="cursor: move;" width="320" /></a></div>
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We met Cy on the farm on a sunny Saturday afternoon, after a few wrong turns we found his decidedly nondescript drive off of a winding country road not too far from 64W in Louisa County. Cy owns a near twenty acre farm and is proud to call himself a "home owner" to a beautiful historic ruin on the property, originally one of the oldest farm houses in the county. He keeps a number of hives here on this property and also maintains hives in other rural locations as well as many urban hives in the city.</div>
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As a new beekeeper myself, it was a pleasure to watch Cy open and tend to his hives. He has a real ease with his lady bees and is no doubt a confident and studied beekeeper. Beekeeping is a long tradition in his family. His uncle is also a honey producer and vends his honey locally at South of the James Market.</div>
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Listening to Cy talk about his craft is a testament to his success as a beekeeper. He understands the simplicity of allowing the hive to do what it does naturally while also grasping the subtleties of when and how to intervene in their process. He values the meditative process of hive management, and you can sense that he equally reveres the land and the solitude that it gives him.</div>
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We had a lovely time touring his property which leads all the way down to the South Anna river. Cy also raises Japanese Maples and figs on his property. And hopes to expand this portion of his business in the future.<br />
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Cy is one of those farmers who has very intentionally designed his life to fit into his work. And he'll readily admit that running this small farm is hard work. Maybe it's his piece of land, maybe it's this guy but something is really working for him. </div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Verdana; font-size: 12px; line-height: 20px;"><i>“I’ve always known that being outdoors was the secret to being happy. And I’ve learned that actually producing something and then taking it to market is an extremely rewarding way to make a living. Working on parts of things can be unfulfilling.” -</i>Cy Bearer</span></div>Caseyhttp://www.blogger.com/profile/10516504244079884847noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-38597850692938051012012-06-24T17:20:00.000-04:002012-06-24T17:20:00.749-04:00Slow Food Happy Hour, Wednesday June 27<br />
I am definitely headed to this on Wednesday! <br />
<br />
Freshen Up: A Taste of Summer with Slow Food RVA & Gourmand John Haddad<br />
Wednesday, June 27, 5-7 pm<br />
Anderson Gallery, 907 1/2 West Franklin Street<br />
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Happy Hour | Free and open to the public | Celebrate the season, connect with area growers, and learn about Richmond’s diverse food community—all while sampling local produce and cheeses and enjoying the sounds of Richmond’s Indigenous Gourd Orchestra.<br />Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-49781935457082011812012-06-22T18:11:00.000-04:002012-06-22T19:25:09.650-04:00A Day For Food (My Manakin Market and so much more)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GfWZaHHjL6e5mIJry8E7G22uc9pFCbBkmCT8VVVxeyZA0VwQe0p94QhgDzUYbdNr95tBx4PLQe5LCulEFBstTxIGf7u_Z-B7mzum9SPp4tzsrfkcAaWY-XJaZ_eHimsM9qP9MG5gNhWh/s1600/Lisa+D.+at+Manakin+market.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GfWZaHHjL6e5mIJry8E7G22uc9pFCbBkmCT8VVVxeyZA0VwQe0p94QhgDzUYbdNr95tBx4PLQe5LCulEFBstTxIGf7u_Z-B7mzum9SPp4tzsrfkcAaWY-XJaZ_eHimsM9qP9MG5gNhWh/s320/Lisa+D.+at+Manakin+market.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please note the "Real Housewives of Goochland Co." tank top that Lisa had made up</td></tr>
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Okay, so we RFC gals have a lot of days where food is the star, but this Saturday was one of the stand outs. Erin, Casey and I took another day trip... something I highly recommend in general. We met up just about 9:30 in the morning, large coolers loaded with ice packs, and headed out to Goochland to visit the farmer's market. The only thing is there are now two great markets in Goochland. We landed on our dear friend <a href="http://www.chiknegg.com/2011/02/my-goochland-market.html">Lisa Dearden's 'My Manakin Market.'</a> This was our first trip out to this two year old market. It's lovely.<br />
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We pull into the market surrounded by acres of open fields to see about two dozen folks standing in a huge circle learning to fly fish just to the right of the car . It was a bit of a sight, and I swear Casey veered just a little to the left to avoid being hooked. We parked with a long line of cars in the cool grass and wandered under the canopy of several large shade trees. The vibe here is relaxed fun, very different from the hectic energy of my regular South of the James Market. <br />
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I was dreaming of fresh fruit and to the rescue appeared Agriberry. The three of us went in on a mixed flat of fruit. Eight containers for $35 knocks about $1.60 off each, and we mixed blackberries, raspberries, and strawberries for a box full of late spring bounty. Eggs, tomatoes, some lovely tender green beans, homemade granola, fried eggs served up by Ms. <a href="http://www2.richmond.com/entertainment/2012/feb/27/5-questions-foodie-michele-wright-ar-1713990/">Michele Wright</a>, new potatoes, and squash all looked delicious. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzicPmJP5jbjvbBzrK_Mev7UOmT8MkCDhv67fNIKe9ZstTLaara3kFxHXF2dRTWHa4xuubc-ZdkG7dfl17R-LcEKYs_tOxjaRAwyhUiaPaVB9SPEMpJVe9Q_gedhRYx_IiI_2F9Aqp2zOx/s1600/Shan+at+manakin+market.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzicPmJP5jbjvbBzrK_Mev7UOmT8MkCDhv67fNIKe9ZstTLaara3kFxHXF2dRTWHa4xuubc-ZdkG7dfl17R-LcEKYs_tOxjaRAwyhUiaPaVB9SPEMpJVe9Q_gedhRYx_IiI_2F9Aqp2zOx/s320/Shan+at+manakin+market.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's me getting some crazy hot Jalapenos ( if only I'd known) and deliciously sweet dark cherry tomatoes</td></tr>
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One of our finds on this morning was a
vendor selling homemade mustard. <a href="http://www.petesmustard.com/">Pete's Mustard Company</a>... The spicy horseradish mustard turned out to be too good to resist. There are different options here than at some of the biggest markets, and the atmosphere is perfect for a Saturday morning and we all walked away having found what we were looking for as well as a couple of things we didn't even
know we needed until we stumbled upon them. This market also does a nice job of incorporating some agricultural education... one of Lisa Deardens specialties. Groundhog crossing signs where everywhere, a few square feet off to one side still had wool bits from a shearing demonstration and Lisa says that last week they had "Sheep Back Ridding" for the little ones!<br />
In the end, our Saturday involved farmer's market shopping, river walking, the opening up of a couple <a href="http://www.bearerfarms.com/">Bearer Farms</a> bee hives, a perfect cafe'
lunch at <a href="http://www.caffespressocart.com/">one of my favorite little spots</a>, a trip to the<a href="http://delucagelato.com/"> gelato shop</a>, and a near brush with some shootin'.
You'll hear more on that from Casey. <br />
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Arriving home I was bushed... I think perhaps the Limoncello and Pear Brandy
gelatos pushed me over the edge. Still Matt and I headed out to the
grocery store for some staples, but once we returned it was time for some real
relaxing. Dinner was going to have to be simple. I poured a glass of
wine. Matt broke out a nice beer and we hung out between the patio,
grill and open door kitchen while we tossed together dinner. We made a quick Greek salad, and some butterflied lemon chicken on the grill, with the last of
the garlic scapes and some of those whole jalapenos from the market. </div>
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<tr><td class="tr-caption" style="text-align: center;">Garlic scapes and jalapeno's for the grill</td></tr>
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Matt put the jalapenos under the chicken breast and cooked the chicken that way. The jalapenos were then cooled slightly, de-seeded and sliced, and served atop some crusty bread with goat cheese. I love jalapenos and Matt loved them prepared this way, but to my surprise these jalapenos were hotter than many other hot peppers I've eaten... I got through two slivers and had to give it up, shoveling plain goat cheese topped bread into my mouth to try and cool the flames in vain...whoosh!! These guys were hotter than most to start and roasting just spread the most intense oils throughout the pepper I think. All in all a day full of fun... I can't wait to see what Casey has to say, and for our next day trip adventure!shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com1tag:blogger.com,1999:blog-784645259452866726.post-52100985632530524932012-06-20T12:44:00.002-04:002012-06-20T12:44:50.722-04:00Stocking the audience at the i.e. Start-up competition!Hi all,<br />
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Just a quick note to let you know that the i.e. competition is tomorrow (Thursday, June 21) and <a href="http://www.littlehousegreengrocery.com/" target="_blank">Little House Green Grocery</a>
is a finalist! We would love to see you there, show off what we've got
planned. The event is from 7-9p.m.at CenterStage. You can register <a href="http://events.r20.constantcontact.com/register/event?oeidk=a07e5znq82u2f272a93&llr=ylh4ynbab" target="_blank">here</a>. We hear that there will be an audience favorite category too- you know what that means...<br />
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We may head over to Pasture between 5 and 6, if we can. We'd love to see you there for some pre- show appetizers!<br />
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Thanks for your continued support!Erinhttp://www.blogger.com/profile/12409775633643081307noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-22819978899926313452012-06-11T17:42:00.002-04:002012-06-11T17:42:29.216-04:00Grilled Garlic Scapes<div class="separator" style="clear: both; text-align: center;">
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This is so easy and delicious it should be a sin. But since garlic is usually reference warding off evil we will go with heavenly. To make these delicious devils cut scapes (the unopened flower head, and the stalk it's connected to) off the top of your garlic. (You can also find them at farmers markets. ) Drop rinsed scapes into a pot of boiling water for less than one minute to blanch. Dump into a colander and put into an ice bath. Poor out water, pat the scapes dry... all at once no individual drying stuffs... use the same bowl to toss scapes with olive oil, course salt, and fresh ground black pepper. Lay out on a sheet of aluminum foil on the grill. Cook on medium high heat for about 3-5 minutes. They should be somewhat firm, but tender like perfectly cook asparagus. All but the very thin strand coming off the top tip of the flower is perfect eating.Eat 'em up!</div>
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<img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj_gN1l45RX5LLTYuu0MK0BJ6zmVBolp30qSkn4mU2owRPakn69S0mkGy_f-a0yf9mJZsJCxljGu5bBYootwUYpcnrtyEHHSCavEEf0F9xINe_RF6CpDhTnVYyOSUKrx-YHgmWYYCjjg-/s200/IMG_3337.JPG" width="200" /></div>
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<tr><td class="tr-caption" style="text-align: center;">Grilled garlic scapes with grilled potatoes and grilled chicken</td></tr>
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<br />shannonhttp://www.blogger.com/profile/02010449010925700406noreply@blogger.com0tag:blogger.com,1999:blog-784645259452866726.post-88415699255766291402012-06-07T08:02:00.000-04:002012-06-09T09:16:05.634-04:00RFC Visits Merroir at Rappahannock River Oysters<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeej0K6q69o8s-IBllloGRsw60sdSdV3YYkjLMtjqiTdaevJ-UB0V4M4pVh7g_hUIURJwbf_aQbIi8VtWnTZxp2-rtNDT3RjTC6rW9BjyuOhiw8506yycc-Lxp-iVmlVa8rz6Kezvglgw/s1600/photo+copy+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeej0K6q69o8s-IBllloGRsw60sdSdV3YYkjLMtjqiTdaevJ-UB0V4M4pVh7g_hUIURJwbf_aQbIi8VtWnTZxp2-rtNDT3RjTC6rW9BjyuOhiw8506yycc-Lxp-iVmlVa8rz6Kezvglgw/s320/photo+copy+5.JPG" width="320" /></a><br />
A few of the RFC ladies enjoyed a lovely afternoon at <a href="http://www.rroysters.com/">Rappahannock River Oysters</a> tasting room this past weekend. Not hard to find but beautifully hidden, it sits at the end of an unassuming road that looks out over the Rappahannock River. This is a fabulous day trip from Richmond.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwbL9uvWD_qMHQ2PBUYz9vKo3y9dCyJ0v5NX1SAqPkPJKsIHADp8-E4qJmq_dE2cPCZJPeut11DvcyYirjHfGXPCjPlTOTYVr2mFeIc_dahDsGz8ITTuZudHLnW7r4Q7k6XcOFnqo_cIQ/s1600/photo+copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwbL9uvWD_qMHQ2PBUYz9vKo3y9dCyJ0v5NX1SAqPkPJKsIHADp8-E4qJmq_dE2cPCZJPeut11DvcyYirjHfGXPCjPlTOTYVr2mFeIc_dahDsGz8ITTuZudHLnW7r4Q7k6XcOFnqo_cIQ/s320/photo+copy.JPG" width="239" /></a>We were not at all sure what we'd find on the menu. They admit to a decidedly low internet presence- you can find only the basics on their <a href="http://www.facebook.com/Merroir">facebook page.</a> Now, I grew up watching my family put away raw oysters by the dozen, but I am a somewhat recent convert to these briny, slimy little guys myself. But it seems you either love them or hate them. To be honest, I was a little nervous to be leading my non-oyster loving friends down a country road that leading to our local oyster mecca. I promptly ordered some raw "Olde Salts" (my personal favorite) and set to work. I think the "when in Rome" mentality started to set in, and after some mild coaxing, a bit of taunting and some old fashioned bravery I may have converted at least one of us that day.<br />
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<tr><td class="tr-caption" style="text-align: center;">View of the river from Merrior</td></tr>
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The company is a legacy dating back to 1899. Today it is owned and run by Travis and Ryan Croxton, grandsons of the original owners. They have successfully revived the family business and have succeeded in making Bay oysters known not just locally, but with a large, much acclaimed following on the national culinary scene.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP6Wq0awROb5iQ_JCY9N6drdoKjdlcgmA6qHgo1SOthCb_1oG2RX-PBfQ0qSyKSBE8S-DICHiQ1wmahIkvGsadxiCAPh6T2Rnj7RPa7UFF_XIkPevouGZCgEpTW98kePPAhJuibsnUEjk/s1600/photo+copy+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP6Wq0awROb5iQ_JCY9N6drdoKjdlcgmA6qHgo1SOthCb_1oG2RX-PBfQ0qSyKSBE8S-DICHiQ1wmahIkvGsadxiCAPh6T2Rnj7RPa7UFF_XIkPevouGZCgEpTW98kePPAhJuibsnUEjk/s320/photo+copy+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful plate of fresh raw oysters"Olde Salts" </td></tr>
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RRO proudly cultivates and serves only <i>Crassostrea virginica</i><span class="Apple-style-span" style="color: #1a1a1a; font-family: Georgia,'Times New Roman',Times,serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 17px;">, </span><span class="Apple-style-span" style="line-height: 17px;">an oyster native to the Chesapeake Bay. The tasting room offers oysters r</span></span>aw and roasted, as well as fresh steamed shrimp and clams. A lovely sampling of local (and non local) beer and wine, the Rose we ordered paired beautifully with the oysters. And the small plates menu offered seafood along with local meats and produce. We were pleasantly surprised and impressed with their offerings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grilling done outside on the patio...nearly table- side.</td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">The RRO primarily produces three types of oysters. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">The original is the Rappahannok River Oyster described as, <i>"Deep cupped and mineral rich, with an understated saltiness that lets the oyster's natural flavor come though, our Rappahannocks offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish. It's the very same oyster we started growing in 1899."</i></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Second is the Stingray Oyster, "<span class="Apple-style-span" style="color: #1a1a1a; line-height: 17px;"><i>Drawn from the pristine waters of Mobjack Bay, Stingrays are the quintessential Chesapeake Bay oyster: sweet and mildly briny with a clean, crisp finish. Named after the Bay oyster's chief predator, these Stingrays bite back!"</i></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #1a1a1a;"><span class="Apple-style-span" style="line-height: 17px;">And last, my personal favorite, the Olde Salts, <i>"</i></span></span><i><span class="Apple-style-span" style="color: #1a1a1a; line-height: 17px;">The truest taste of the ocean, our Olde Salt oyster brings together a bold sea-side brininess with a smooth, clean follow-through. Grown off the coast of Chincoteague (think</span><span class="Apple-style-span" style="color: #1a1a1a; line-height: 17px;"> </span><span class="Apple-style-span" style="color: #1a1a1a; line-height: 17px;">Misty</span><span class="Apple-style-span" style="color: #1a1a1a; line-height: 17px;">), our Olde Salt oyster is more than a classic, it’s a legend."</span></i></span><br />
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So whether or not I managed to convert the oyster skeptics among us, I think RRO and Merroir make a fabulous day trip. And if you just can't make it to the river you can order online <a href="http://www.rroysters.com/Admin/Shop_Show_cat.php?catid=Oysters">here,</a> or look for them in a local grocery near you! We have also learned that there will be a new Merroir tasting room coming to RVA in September! Read all about this development <a href="http://www2.richmond.com/entertainment/2012/jun/06/merroir-rva-new-oyster-bar-seafood-restaurant-comi-ar-1970304/" target="_blank">here</a>.</div>
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<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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</div>Caseyhttp://www.blogger.com/profile/10516504244079884847noreply@blogger.com0