Richmond Food Collective

Inspiring Resources

2012-01-27T06:00:00.008-05:00

We often talk about how our generation is self-taught, trying to recreate the crafts mastered by our grandparents. Right? We are teaching ourselves how to bake bread, can, raise chickens, and so on. While this is true - we have something that our grandmothers didn't: we can access information so readily. Often I think we forget how extraordinary this truly is...if you don't know how to do something, you can find out the how-to from a reputable source almost instantly. Here are a couple of my favorite resources du jour....for inspiration, cooking tips, and health information.

V.K.Rees Photography - Yes, she is my sister, but she is way talented. Check out her site for dreamy photographs and delicious recipes.

Healthy Roots, Happy Life. This is a great resource developed by a dear friend, Katie Haines. I use this site for new approaches to managing our busy lives with stress reduction strategies and whole foods.

Radically Simple: Rozanne Gold - I love Gold's approach to food. Simple, healthy, whole foods. Her recipes have a wow-factor, but are so deliciously simple.

Enjoy! P.S. What are you enjoying these days? Please share!

Eat More Kale

2012-01-26T06:05:00.002-05:00

We're eating a lot of kale around here... thought I'd share my favorite way to eat my greens right now. This version is adapted from a Food52 recipe. (if you don't know about Food 52 it's a great resource, check it out)

(and the image above is from a book by a favorite artist, Collect Raindrops by Nikki McClure)

I could have titled this piece "Massage your Kale" because that's what makes this work, Erin showed us this technique a while back in a post here, but it totally bears repeating and if you haven't try it yet, do it!

Anyway, it's super easy, I think about it as a three ingredient salad. Basically kale, or whatever other greens you have lying around (or if you are a little low on greens go forage for some dandelion to add to the mix.) Add a cubed and roasted orange (or yellow) vegetable like squash or sweet potato- I used butternut squash. Then add the nuts of your choice. I had walnuts for this but pecans, almonds or whatever you've got will work.

Ingredients:

1 large bunch of kale (or other greens)

1 Butternut squash (or sweet potato)

1 Cup of nuts

Olive oil

Balsamic vinegar (or any other vinegar)

One small shallot (or half of a large one, you could also use red onion)

One egg white

Pinch of sugar

Pinch of salt

Salt and pepper to taste

1. Peel, cube and then roast squash, 15-20 min

2. Toss nuts in one egg white, with a pinch cayenne (or other seasoning of choice) a pinch of sugar and a pinch of salt. (You could also skip the egg step but it gives the nuts a nice crunchy coating.)

3. Roast nuts for about 6-8min checking every couple minutes after that. (I always burn the nuts/)

4. Wash and chop one large bunch of kale into shreds or bite size pieces.

5. Add 2TBS balsamic vinegar (or any other kind) into kale with about half of a finely chopped shallot. Massage the kale and shallot mixture with your hands a bit until it gets well coated and starts to wilt.

6. Toss in squash and nuts with about 2 tbpn olive oil and salt and pepper to taste.

This was so delicious I only remembered to take a pic after we'd devoured most of it!

Now go- eat more kale!

Plan now for an Ample Harvest

2012-01-24T07:25:00.002-05:00

Here is a story that starts in tragedy, and ends, hopefully, in joy and abundance. Last spring, I planted a huge amount of lettuce in my median strip garden with the idea that I'd share it with all of my neighbors. Figuring out if they wanted lettuce grown in a garden in the middle of their road before planting it would have been a clever move, because I could not give it away no matter how much I begged them to take whatever they wanted. I wound up pulling and composting all the gorgeous lettuce in June because it was time to plant tomatoes. Tragic! What else could I do?

Disclaimer: This is not my garden. It is beautiful and bountiful Swiss Chard though, oui?

Well, this year I know what I will do with the extra produce. AmpleHarvest.org has made it easy to find food pantries in my neighborhood who want (and are able to handle) veggies from home gardens. Check the Find a Pantry page to see if there is one near you! There are about ten pantries who have signed up in Richmond so far. Each one has listed days and times (or have given contact info to find out) when you can drop off your garden extras. I have talked with several food pantries in my neighborhood, and they are so excited to be able to include fresh produce for their patrons.

So, as you order seeds, please think about planting a little more for your neighbors, those you know and those you don't yet know. Also, if your place of worship or community center has a food pantry, please encourage them to sign up on Ample Harvest so that neighborhood gardeners can share the bounty once it starts rolling in!

Local Produce Farms

2012-01-22T12:28:00.001-05:00

There are so many great options for local produce in our area. Here are are few of the ones we are most familiar with. Have a favorite produce vendor? Let us know about them!

Amy's Garden

Dave and Dee's Mushrooms
Epic Gardens
Tricycle Gardensardens' Urban Farm -Farm Stand

Frog Bottom Farm

HaaShrooms

Eli's Greens
Trails End Farm: produce and eggs plus. (Provides products to Ellwood Thompson's, Acacia Midtown and Six Burner restaurants.)
Kruize Family Farm

Manakintowne Specialty Growers

Victory Fa rms
Root Fo rce Collective

Bill's Produce: South of the James Market.

Enjoying the Fruits of Our Labor

2012-01-20T07:18:00.002-05:00

Remember when we were all busy canning, freezing, and drying our harvests? Well, of late, I have been digging into my dried fig stash. Remember these beauties? I am happy to report that they are just as tasty as they were in August.

Last night I made a salad of lettuce/spinach from the garden, sunflower seeds, grapefruit, dried fig, and shaved Parmesan cheese. The dressing was a simple vinaigrette of lemon juice, olive oil, salt, and pepper. What a treat! The figs offer a nice texture and bright flavor to the winter salad.

Just this morning, I turned to the figs again for a breakfast treat. A quick breakfast of Greek yogurt, local honey, and my dried figs. Figs are high in fiber, and really make a great breakfast. Soooo delicious. I will definitely dry figs again next summer.

What are you tapping into as we head into the colder part of winter? I have some peach chutney on my shelf from Yes! We Can! My thoughts turn to a grilled cheese with chutney...perhaps with a nice soup? Hmm....

a january garden

2012-01-19T13:23:00.004-05:00

Winter days spent dreaming through seed catalogs inspired me to walk outside and see....

there is life out there even in the dark days of january...

One of my favorite flowers- the Cauliflower!

2012-01-17T06:21:00.008-05:00

Alright, so I know it is late in the season and local cauliflower is hard to come by, but for some reason I have been thinking a lot about cauliflower lately. For one thing, how can something seemingly devoid of color be so good for you? But, according to Self Magazine's NutritionData page, cauliflower is:

'very low in Saturated Fat and Cholesterol. It is also a good source of protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese'.

Protein? Hello there!

Also, you know how Tim Vidra is always trying to get us to eat the leaves of the vegetables we love? Well, you can, and should eat cauliflower leaves too. I taught a class of culinary students from the Chesterfield Tech center at the garden this season, and one of our projects was harvesting cauliflower. They were amazed by the giant leaves, and took some back to school to see if they could make something good from them. I heard later that they sauteed them with garlic, pine nuts and raisins, and that they also made pesto out of them! Sounds crazy, but the teacher said it was really great. The greens look like collards, so just fix 'em up like you would other greens.

Another interesting thing about cauliflower is that exposure to the sun turns the inner part purple! Many farmers tie the leaves above the florets to shield them and prevent this from happening. I got a glimpse of the purple color in the Community Kitchen Garden this season. It is really kind of beautiful!

The cauliflower on the top had been covered and the one on the bottom had not. See the purple showing through?

And then there is the question of how to cook your cauliflower florets. Last night, I got a voicemail message from my brother Alex who lives in Austin. He had just harvested the cauliflower from his garden, and he said, "I didn't know what to do with it, so I roasted it!" That sounds like a plan to me. In fact, every time I encounter a vegetable for the first time, I roast it! Always sweet, always flavorful, all veggies taste fantastic after roasting. Here is a tutorial on roasting all kinds- from broccoli to squash to cauliflower. Enjoy!

Tedx Manhattan Event in RVA

2012-01-14T09:02:00.001-05:00

Next Saturday, January 21, Slow Food RVA will continue its annual tradition of bringing a Tedx Manhattan viewing party to RVA. Nearly twenty movers and shakers in the food world, authors to grassroots organizers, chefs to environmental pioneers, bring an entire day of inspiration for 'Changing the Way We Eat'. I stayed for the entire day last year, but you can come and go as you please.

10:30 am - Noon: ISSUES

Lunch

1:15 - 3 pm: IMPACT

Break

3:30 - 5:15 pm: INNOVATION

Pizza Tonight will be there with their wood fired mobile pizza oven. (!) The viewing party is free, but you will need a ticket. Register here.

The event will be held at Gallery 5.

See you there!

Food for Dogs

2012-01-11T16:23:00.001-05:00

Meet Clyde.

Clyde is a five and a half year old lab/ mystery dog mix, and perhaps the greatest dog ever. We met when he was about 6 months old. He had run away and was sent to the pound (I think) because he looked like a full grown pit bull. Well, he just kept growing, and is now about twice the size as when we first met.

He was a picky eater when I first knew him, which meant hours in the dog food aisle for me. I was uncomfortable with a lot of the ingredients in those dry foods, but I had to go home with something for him to eat. I wound up with some pretty crazy things- I remember one had a lot of avocados in it. There was also a vegetarian one, and one with vitamin bits in it. I felt like I was being taken- why was I paying so much and thinking so much about what amounted to cereal? Plus, who wants to spend that much time in the dog food aisle?

Anyway, all of that label reading has paid off, 'cause now I make a lot of Clyde's food. Yes, that is right. I cook for him. But you know, what matters in the food system matters to and for everything that eats. When you think about it that way, it is kind of crazy that manufactured pet food is the norm! It is not a big deal to make his food anyway. Basically, I take the ingredients I saw on the bags of dried dog food, and apply it to whole food. Most of the time I make it in the rice cooker, so it is really easy. The bulk of the food is some grain (brown rice or oats), veggies and fruit pulp left over from the juicer (no waste!) or grated fresh, and some protein (egg, liver, kidney, yogurt or cottage cheese, even tofu). He gets peanut butter in his kong ('cause he loves it) and treats from the farmers market. I wind up spending the same or less than the fancy dried food I was relying on before.

I do keep some dried food around for those days I don't have enough time to cook. But nothing makes that boy happier than some real home cookin'. And nothing makes me happier than giving him something that makes him happy and healthy.

'Atta boy!

A Year of Trying Something New

2012-01-08T06:00:00.107-05:00

From The Tricycle Gardens Urban Farm Event. We'd never cooked for someone else's event, and I don't much like getting my pic. taken, but that night was so much fun!

In September of 2010 I launched a tiny yet highly rewarding project. The goal: to try two new things each week, record them and when possible read up about them. Also, if I was experimenting with something new in the kitchen to note it, and jot my recipe down. My little notebook is now completely full. Looking back on it has turned out to be a wonderful reminder of all the past year had to offer as well as things I've already forgotten but loved and need to revisit. It has also proven to be an interesting account of how my own tastes have changed just in the last year alone. When I first looked back over my notebook this past fall I realized I'd been re-wired. I'm much more likely now to go with the unknown, like Acupuncture Happy Hour, The Listening Lounge, Farm to Family in Mechanicsville, or try that new author, restaurant, album, technique, or even just a new way home. As I've found, venturing to try one new thing often leads to a whole long list of new experiences.

Here is my original post... and below that is a short list of some of my absolute favorite foodie finds from my year of something new.

Saturday, October 23, 2010

Time To Try Something New

One of the great things about the local foods movement is that it pushes you to break old habits, mix up your routine and try new things. That certainly was the case for me. I eat, shop, cook, and think about food differently. I have met a host of great new people, made new friends, and visited great places I would have never thought to go.
That said, most of us are creatures of habit, and I am one shining example! Three years into my own local food adventure I had once again falling into a fairly entrenched routine. I go to the same market nearly every single week, to the point of having never made it several of our areas other markets this summer. Once at the market I make a bee line for my same four or five favorite vendors each week. This is my grocery shopping and I'm getting it done. I've even fallen away quite a bit from trying out new things there.
Same market, same foods, most often with the same preparation. Thank goodness for seasonality or that old trap of eating way too much of just a handful of food would have had me for sure.
Well a few weeks ago, with October rolling in I gave myself a pinch. I promised myself that I would start exploring again, not just the markets, but all the great stuff around me that I'm taking for granted.
I set a very easy goal. All I need to do is try two new things a week. They could be foods, music, restaurants, places, authors, recipes etc. Sometimes life can seem exhaustingly busy. When money, time, and energy is limited, I know it's easier to go for the safety of the well tested track, but I've found the smallest effort has lead to great rewards. Whether I like each thing or not, half of the fun is just in the mini- adventure of discovery. I've found a really affordable wine that I love, a mouth watering wheel of cheese that required 15 minutes of perilous dirt road driving to get, and I found out that I really like the Chicken of the Woods Mushroom.
On this weeks list... Kohlrabi, and the Lion's Mane mushroom to name two. Happy Discovering!

Lion's Mane Mushrooms with butter and parm. over pasta with Rockfish

I tried that Lion's Mane mushroom, but the Kohlrabi had to wait till spring.

Some of these "new" things are embaressingly simple and familiar to many people. Some I had tried before, but never consciously. I had perhaps never really given some of these their due attention. With so many great things out there It was hard to narrow it down to so few. These tend to be the ones that were not only fabulous, but changed my viewpoint to boot. Oh, and that Gouda mentioned above goes without saying!

1. From Thanksgiving 2010 : Smoked Salmon (and smoked trout): I had always avoided this one, and really it just hadn't been put in front of me all that often. I owe my lovely first taste to my friends the Foxes. It was wild sockeye salmon with crackers, cream cheese, and horseradish etc. It was perfect. Shortly after this I was invited to dinner at another friends house. The starter, their own salmon catch from a yearly trip to Michigan smoked for them by a specialty smoker up there. Now I was hooked, and was ordering salmon here and there, once over corn and chive pancakes. I learned that it's not always so good, and I'm grateful to my good friends for providing me such a fabulous first bite.

2. From an early December 2010 Christmas Party; Latkas with Applesauce: Somehow I just never wanted applesauce on my potatoes. My entry note from this one says simply "Hey, its Good!" Thanks, Vanessa.

3. Early December 2010; Red Zinfandel: Okay, I'm sure I'd tried this one before somewhere along the way, but I'd never really paid attention to it, to it's flavor, its alcohol content (!), where it comes from and why. I went on a Red Zin tear that winter. A big California grape, I discovered my favorites tended to have an alcohol content of around 15.5%. At a Red Zinfandel tasting it was explained to me that the Red Zin grapes are larger with a higher flesh to skin ratio producing more sugars than some other grapes. Thus to get a non-sweet Zin. the alcohol content is rather high. Watch out.

4. From December 2010 and 2011: Fruit Cake: Again... really, this seems impossible given my time here on earth. Yet, if I had tried it before it must have been decades ago, and a less than positive experience. I owe my new found love of fruit cake to my mother-in-law whose amazing three year long liquor basting process has shown me the light. Delicate, soft, and moist her fruit cake is a fine example of why this stuff is still served up in millions of homes despite the intensely bad rap this traditional treat has received.

5. From January of 2011: Apropos coffee, and Aziza's Cream Puff: So here again is something about which I had sadly been mislead. Somewhere, or some-wheres in my past I had sampled a thing called a cream puff. They were always about the size of a ping pong ball and tasted like gritty sugar. I bet the last one I'd tried was early high school. I began to read the reviews of Aziza's and this amazing cream puff. The size of a grapefruit, it's made of light flaky pastry, filled with a dense silky whipped cream and topped with chocolate. Not a huge fan of sweets generally, I've made the trek back there multiple times since and tried several other wonderful treats there... but along side some of their savory delights it's that cream puff that keeps bringing me back.

6.From January 2011: A Weekend Morning Cappuccino: Perfection on a lazy morning. I'd long ago (by which I mean a solid 15 years) given up on heading out to the coffee shop on a weekend morning, and I used to manage one. A single Sunday morning visit to Lamplighter for a meeting with a good friend reminded me of how valuable that supposedly unproductive indulgence can be. Not to mention the coffee and sandwiches are amazing. Another of my favorite spots for a cappuccino and amazing hot sandwich is Cafe' Espresso in the near westend. The atmosphere here is really up my alley with a warm and inviting at home feel that includes a large "Take a book, Return one Later" honor system bookshelf filled with books that run the gamut from new bestsellers, to the classics.

7. February 2011; Rancho Gordo and the value of "fresh" dried beans: A big thanks to Erin for this one. A revelation. All dried beans are not equal. After seeing, and trying their beautiful heirloom beans I became a complete convert. The only hitch, the price. That said, it inspired me to grow and save my own. These tender and delicious beans totally changed my perspective on the subject.

8. From March 2011; Seeing Gary Naban Speak: You may know him from his works such as 'Renewing America's Food Traditions,' or 'Coming Home to Eat.' His book 'Why Some Like it Hot' was a turning point for me. Seeing him speak for his more recent book 'Chasing Chilies' was an experience largely filled with the amazing congregation of people who cared enough to be there. I got to meet so many interesting people including Tanya Denckla of 'The A to Z Guide to Growing Organic Food.' This talk was part of the outstanding lecture series held at UVA at their School of Architecture.

And great stuff like this dinner held in honor. I was not there but check out the sources.

9. From May of 2011; Kohlrabi: After years of just laziness I finally tried the stuff. Delicious raw, and roasted, it's incredibly fresh tasting and versatile.

10. From August 2011; Ellwood Thompsons Cheese Tasting: For $5 a person we sat in the closed to the public Ellwood's cafe, and sampled several Virginia cheeses served on at a time with an appropriate cracker or bread along with information on the process, farm, and parings. Sorry to see it go. The attached link will take you to their well- done listing of local cheeses and meats carried in their "Indulge" department.

A nod to Tastebuds in Northside

2012-01-07T09:32:00.000-05:00

Last night I ended my work week with a spontaneous trek with Erin from her northside home to Tastebuds American Bistro on Macarthur Ave. After a day of digging, lopping and mulching in the garden, I was ready for a little respite. We arrived at Tastebuds right at five o'clock just as they were opening. The wait staff was sitting at the bar rolling napkins, and the owner dimmed the lights to proper dinner atmosphere levels just as we approached the bar. Still, they didn't miss a beat. They welcomed us, and made room for us at the bar. We were after one of their lovely cocktails and were well rewarded. The owner took his time with us, tailoring cocktails for us, a couple of gals who wanted all the flavors and fun of the cocktail without the sweet. Mine was an amazing combination of gin, with house made grapefruit "marmalade"and cardamom essence. The owner explained in detail how he created each of his ingredients and even altered what I already thought was a perfect concoction with a touch more cardamom just for fun. Of course, it got even better. He explained to us that since he wasn't working in the kitchen as a cook anymore, he liked playing around with flavors and ingredients in the specialty drinks. We sat and ordered a Margherita pizza, (one of the best around I think), and watched the place fill up. We even were so very lucky as to receive a small complementary, and absolutely delicious plate of olive tapenade and goat cheese crostini just as the first dinner guests began to arrive. The perfect start to a winter's weekend. Thanks Tastebuds!

RFC Throwback: January

2012-01-03T07:45:00.017-05:00

This month marks the beginning of the 5th year of the RFC, y'all! After all these years of writing, so many of the recipes and other ideas have gotten buried. What a shame! So each month this year, I'll bring some of our favorite posts from that month in years past. Happy 2012! Looking forward to seeing what comes up...

Fresh, local ginger was the hottest thing at farmers markets last year. You can probably still find it at markets, and I have seen it at Whole Foods. Ginger is a wonderful, healing food, warming and detoxifying. Looking back at last year's posts, I found Shannon's post for a cold remedy- Fresh Ginger Tea. Could come in handy...

Also, I had forgotten that in January of 2010, we were going to have a mid- winter dinner party that was snowed out! Coming up with winter meal ideas can be challenging, but reading over the menu just now, I got re-inspired. Shannon also included recipes the spinach and white bean spread, curried squash soup and pot pies (chicken and vegetarian versions). The recipes and menu are posted here.

In the RFC recipes from 2009, I found my recipe for homemade breakfast cereals- granola and a warm rice cereal (kind of like oatmeal). I think I use less sugar in my granola these days, but this simple recipe got me started. I haven't bought cereal that comes from a box in years- saved a lot of money, and a lot of trash too!

And, in one of the first ever RFC posts from 2008, there are recipes for my favorite egg salad, vegetable broth and chocolate cookies. Yes, those cookies. YUM.

Local CSAs and Farm Clubs

2012-01-03T07:00:00.003-05:00

CSA, or Community Supported Agriculture, is a great way to support local farms. All CSAs work differently but usually you pay an annual fee to join and then a weekly fee for your fresh produce (and now more options like bread, eggs, milk and more.) Some farms use a 'debit' system so that you can shop at the market money-free...others deliver right to your doorstep. Check out the Wikipedia article on CSAs for more information!

Ready to join, or just doing research for next year? Here are some of the CSAs in the Richmond area...

Amy's Garden - Produce and fresh flowers May through September. Pick up at South of the James and Byrd House Markets.

Ault's Family Farm - Meat, eggs and honey located in Pamplin. VA. Pick up shares at South of the James and Manakin Markets.

Avery's Branch Farm- Local farm producing meat, eggs, produce and raw milk.

Faith Farm - Meat, Eggs, Honey, Butter, Pasta, Goat Cheese and more. Located and hour west of Richmond, pick up shares at Byrd House and South of the James Markets.

Frog Bottom Farm - Produce, Eggs. Located in Appomattax County, pick up at St. Stephen's Farmers Market.
Tuckahoe Lamb and Cattle Co.- ( Formerly Tuckahoe Plantation) a range of meats including lamb, beef, pork, rabbit and chicken as well as eggs. Whole, half, and egg only shares available. Raw Milk shares also available..

Victory Farms - Produce and Flowers grown on a local farm in Hanover VA. Weekly pickup at Byrd House and South of the James Markets.

Farm Clubs

These companies all work a little differently to bring local products to RVA. Find one that suits you, and eat local all year long!

AgriBerry - Large variety of fresh fruit supplied May through November. Many pick up locations including Byrd House, Lakeside, West End, Whole Foods, Monument Ave and more.

Dominion Harvest - Produce, Eggs, Cheese and Meat delivered to your home May trough November.

The Farm Table - Locally run home delivery CSA offering produce, bread and eggs April through November.
Farm to Family- Delivery and pickup options for pastured meat, eggs, produce, bread and dairy

Fall Line Farms - On-line year round co-op of local producers. Produce, Meat, Bread, Prepared Foods, Pasta, Honey, Body Products and More. Weekly pick up locations in several major Richmond neighborhoods.
Local Roots Food Co-Op-The Center For Rural Culture's branch of Lulu's Local Foods. Like Fall Line Farms, but serving the Goochland, Powhatan, and Eastern Hanover areas with pick ups on Thursday evenings.

Horse and Buggy Produce - Produce, Fruit, Meat, Eggs, Dairy and Bread from local Virginia farms. No commitment and home/office delivery available. Weekly pick-ups at the Weinstein JCC.

Rural Virginia Market - Combines products from a handful of our areas best producers. Meat, honey, produce, eggs.3 seasons of CSA including Winter.

Arganica Farm Club - Based in DC, this large farm club is now serving the Richmond area. A year round delivery service brings you everything from local produce, eggs and milk to wine, cheese and ice cream.

If your CSA or farm club is not listed here, please let us know!

My New Favorite Baked Apples- Fresh Orange Peel and Sweetner Free!

2012-01-02T09:38:00.001-05:00

Come fall and early winter, baked apples are one of my staples. They're so quick and easy to make, plus they help me make perfect use of any less than perfect apples stored in the bin. And ultimately, they are such a great cold weather comfort food. I would alternate between just cinnamon, brown sugar, nutmeg, and allspice, and make twists involving cayenne, ginger, clove and honey- usually to be eaten with my favorite Greek yogurt, or along side a main dish

This fall, I was making baked apples for a family gathering and was trying to minimize the amount of sugar so that everyone could have some. I used dried orange peel, cinnamon, ginger, and coriander. I then divided the giant bowl in two, playing with the level of honey added. One got a small amount, the other almost none. Hands down the 'almost none' batch was the favorite. Since then I've made a few variations and my absolute favorite has fresh orange peel, and no sugar added. I love using the fresh orange peel at this time of year when Florida citrus is available.

Good, flavor- filled apples and better quality/ fresh spices are the base of this recipe's success.

. The Recipe

Pre-heat oven to 350 degrees

-Approx. 5 medium to large apples (I use different varieties together like Stayman, Piney River Gold, Honey Crisp, Fuji etc. ) Peeled and cut into 1/8 inch slices.

- 1/2 tsp. dried orange peel or about 1 tablespoon fresh!
- 1/2 tsp powdered ginger
- 1/2 tsp coriander
- 1 tsp. cinnamon
-approx. 4 tbsp. quality butter

Mix all spices thoroughly with prepared apples in a large bowl, transfer to a 4 quart baking dish and top with butter. Cover and bake for about 45 minutes, stirring the apples a couple times to distribute butter and juices. Let cool and enjoy!

Menu for a New Year's Eve supper

2011-12-31T09:48:00.000-05:00

Bread, cheeses olives

Salad with citrus, beets and Parmesan

Cassoulet

Wilted beet greens

Pears poached in Traminette

with brown sugar cinnamon ice cream

Snapshots of a Very Merry Christmas

2011-12-30T08:25:00.013-05:00

This Christmas I was fortunate to host dinner at my house (first time ever - yay!). Our Christmas was a perfect balance of cheer and relaxation. Here are some some snapshots of our celebrations. Wishing you all a very happy and safe new year!

Rosemary wreath

Vase of spruce branches from the backyard

Me, cooking

Yummy spices!

Cabbage harvested from the backyard

Table and hearth

Me and my best buddy, Rowan

Family members hard at work

Cooking with Mom

Brown paper packages tied up with string

Holy Mother!

2011-12-27T07:41:00.001-05:00

When you get a kombucha mother of your very own for Christmas, you realize what lucky food nerds you and your friends really are. Matt and Sallie made this batch and its accompanying mushroom, and now it is in my care.
Here is what Matt says about the care and feeding of my new creature. He has been getting to know this SCOBY (Symbiotic Culture of Bacteria and Yeast) for quite some time.

Hey girl! I'm glad you are getting exited about this brewing. If we are right about about the benefits, it is well worth drinking it every day, and even if it's merely tasty that's good too. Frankly though, I don't think humans would have bothered keeping it alive for 3000 years if it was a hoax. It is like a sourdough starter in that it is derived from elements in the environment but to keep it in a form usable to us we have to husband it and keep it somewhat carefully to keep it alive. Check out "Kombucha: the Miracle Fungus" by Harald Tietze, he points out that fact, among many other interesting things. One is that Kombucha is actually considered a lichen, a symbiotic combination between fungus and blue green algae, which have been recently discovered to be not algae but single celled bacteria- one of the earliest forms of life on this planet. So, we probably share considerable DNA with Kombucha!

So the basics: Brew tea and add sugar. Generally, 3/4 to 1 cup sugar to each gallon of tea. Most people say to use simple granulated white sugar, the cheaper the better. A lot of people that would never use it for food use it in kombucha because it is so transformed in the process that they are not worried about the organicness or whatever. Also, you can theoretically use any natural sweetener but some work better than others. There is some controversy about using honey. A lot of people say it doesn't work, but maybe that's because of introducing wild yeast and such which might change the balance of the kombucha strain. I have used it and it seems to work fine. Expensive though and hard to judge what would be the equivalent of a cup of table sugar. It seems to be organic cane sugar is probably the best if you can find a bulk cheap one. If you use honey, don't use it every cycle.

The tea is also simple but complicated. Black tea works fastest and has the richest flavor. Green by itself will work, but tends to be astringent, light and slow to ferment. My favorite mix is 2/3 Irish Breakfast and 1/3 Green. I usually use about 6-10 bags per gallon depending on how dark I want it. So boil the water, turn it off, add the tea, let steep and cool for an hour with the cover on, then add the sugar, cover, swirl and leave overnight to cool. Do not add ice to cool as there is bacteria in your freezer (gasp)! Then, in the morning you take you your SCOBY out of the pitcher or jar with clean hands and put it in a clean bowl with some of the liquid from the last batch (it can sit in the fridge like that with some saran wrap on it for many weeks with no problem. Empty the gunky stuff from the bottom that you didn't want to drink and rinse the vessel. Best not to use soap, but if necessary just make sure it is completely rinsed. Never use anti-bacterial soap in the vessel or on your hands when prepping, if at all possible. The scoby is very hardy, but you could damage it a little. Pour the sweet tea, cooled off to below 80 degrees, into your vessel then carefully place the scoby on top so it floats. It may not want to float right away, especially if the room is cold and the scoby came out of the fridge. If that's the case just let it be. You want it to be as unwrinkled as possible as the layering effect is strongest once the scoby is flat and tough and smooth. If it gets all wrinkled (or folded in quarters as yours was) you can try to stretch it out, tear it in half or just leave it and eventually it will form a new top layer that is more smooth. This will happen if you take a scoby out of a bigger vessel and put it in a smaller one. It is fine, will still work the same, but essentially the thing breathes and it seems to thrive on surface area, plus it does best if the whole surface of the liquid is covered. As you experiment with different vessels you will see how the ratio of the surface area to the volume of liquid effects the brewing. The higher the ratio (i.e. the larger the surface of the vessel) the faster it will brew, but the flavor may be best when brewed a little slower than full-steam ahead. Other factors of the speed of brewing are air temperature, temp. of what the vessel is resting on, season, health and balance of scoby, amount and type of sweetener, type of tea...yikes! Really, though, you can't go wrong. Just expiriment, drink it at all stages so you know what's going on, and enjoy!

Cheers to your health my friend!

Possible Urban Homestead??

2011-12-23T08:18:00.004-05:00

Greetings readers.... I'm not making a habit of this, but we've been contacted by a reader who has put their home up for sale and would love to see it go to someone who would appreciate the edible perennials and established vegetable gardens.

Richmond, VA home for sale, near Bellevue (Northside), a two-story arts-and-crafts style house on 1/3 acre (three parcels all together). Home is fully renovated, including refinished hardwood floors, bright and charming. The yard has lots of perennial edibles: grape trellises, dwarf apple and cherry trees, elderberry, asparagus, and rhubarb, plus perennial herbs. There are also several raised beds for annuals. $125,000. Contact Anna at annatulou@gmail.com for more info.

Holiday Oysters

2011-12-21T07:31:00.001-05:00

Tradition and food are intertwined. I know for a lot of folks oyster stew on Christmas or Christmas Eve is a long standing (and to some kids, a highly contested) tradition.

Different theories abound about why oyster love swells this time of year. Some say oysters are better for consumption in the colder months when bacteria levels are lower while some claim it's because spawning season slows down in the colder months. And we've all heard that business about months with R's in them. I say for whatever reason, 'tis the season for this beloved bivalve.

Growing up, Christmas at my house was always celebrated with a nice meal, but oysters were only consumed raw on the half shell at the beach. We've never had them on our holiday menu until quite recently. In the past few years Ned and I have adopted this tradition of oysters on Christmas simply because we like them. Our choice is to enjoy them slightly steamed right on top of warm coals in the fireplace instead of the more traditional stew, but never the less, it seems like a nice tradition to adopt.

This idea is made even more alluring because living in Richmond it's accessible, our choice source is Rappahannock River Oysters. This is a family operation, dating back to 1899, growing only the real deal "Crassostrea virginica, the Chesapeake Bay's native oyster."

Word is you can order online from RRO though the end of the day today for Christmas Eve delivery. After that feel feel to order up some oysters for New Years too- they're super with champagne!

Recipe: Curried Winter Squash Soup

2011-12-20T07:03:00.011-05:00

Lots of soup coming out of this RVA kitchen these days. I wasn't feeling well the other day- which means soup was again in order. I had roasted a butternut squash the day before, and that was a start. I knew that ginger and cumin were good warming spices, so curried squash seemed like the the answer. It turned out well- full o' vitamins and chilies to make breathing easier. Hope you enjoy!

In two TBS oil (I used coconut oil) on low heat
caramelize:
1/2 chopped onion

Add and mix well (couple of minutes):
2 cloves garlic
1/4 cup of tomato paste
pinch (or two if you like it hot) of chile peppers
1 tsp of roasted, ground cumin and coriander
2 TBS chopped ginger
1 roasted butternut squash
Then:
2 cups broth (or more if you like it thinner)
1 can coconut milk
drizzle of honey
salt

Let simmer 20 minutes or so- and blend with an immersion blender.

Serve with a dollop of yogurt and chopped cilantro.

Look!

2011-12-18T07:48:00.001-05:00

Hey y'all, we've been making some changes to our sidebar to make resources accessible and current. We have also made it easy to connect in many ways! You can find us on facebook and twitter, you can connect via email (posts go straight to your inbox) or via google connect. Of course, you can always email us- we love hearing from you!

Season of giving

2011-12-15T08:30:00.001-05:00

Tis the season for giving and every year I totally procrastinate on this part of the holiday. It's not that I don't feel generous this time of year, it's just that it all starts to feel like a lot of stuff. So it got me to thinking about where I'd really like to put that good earned money.

So of course I thought... give food!

And what better than to give food where it's needed locally?

The result of this idea is in no way a complete list, but I have attempted to come up with some local food based organizations that would benefit from charitable donations or the gift of volunteering this year.

Here are a few to start....

Central Virginia Food Bank

Meals on Wheels

Community Kitchen

Food Not Bombs

Virginia Buy Fresh Buy Local

Neighborhood Resource Center Kitchen & Garden

Freedom House

Tricycle Gardens

Shalom Farms

Also, think about the gift of membership to a local food based organization like Slow Food RVA

Or join a local CSA or Food Club.

And contact your neighborhood churches to learn about how to donate to their Food Pantry.

Please help us expand our list, feel free to comment and propose any other opportunities.

Happy giving!

Friends love when friends make food

2011-12-14T00:28:00.000-05:00

My friend Ayana consistently inspires me with her kitchen successes. Today she is sharing one with you and it's not even remotely vegan, so you know I must really love her!

Take it away, Ayana!

So, I have never done this before so please bear with me.

Tis the season, and around my home that means hearty meals, preferably one pot and easy to clean up. It always seems that easy on the surface, but behind the scenes there is simmering and sautéing, tasting (my favorite) and more than likely some substitutions involved. The tasting is in a way… the measuring. I do not measure anymore, and for that matter neither do my mother, grandmother or great-grandmother… and if I have to, be prepared for some disaster to come crawling out of the kitchen, that would be me, and food that just is not quite right, not Ayana. However, I will try my best in order to deliver this recipe.

Back to my season… well the oven blew up just as I took out my Thanksgiving turkey, I mean immediately after sitting my turkey down there were fireworks. So needless to say, everything for the next few weeks is stove-top (not the dressing but the cooking style). I had a bag of shrimp that I had been saving for the Christmas gumbo, but I figured I might as well enjoy anything at this point – especially if it cooks fast!

During this season, it is always Southern and Cajun/Creole cooking for me! I figure it will keep my husband happy through the New Year, and then he is stuck for another year! Just kidding!

Anyhow, back to my brainstorm: Shrimp + Cajun/Creole = Shrimp Étouffe (I have always been told that I had an aptitude for math).

Ingredients:

Veggies –

The Trinity: Onion, Bell Pepper and Celery. The ratio is about 1 : ½ : 3 ribs

Garlic: 5 cloves (adjust for your taste, I typically use a bit more)

Pureed Tomatoes: 3 small (I had the last of the season’s vine ripened on hand – luck of the draw!)

Fat –

Butter and Olive oil, about equal parts at 3 – 4 tbls. each.

Protein –

1 lb. of Shrimp (preferably shell-ON)

Other:

Flour – Amount equal to the fat used (ex. 6 tablespoons for 6 tablespoons)

Seasoning – Ok, so I mix up huge batches of my own seasoning and use it on everything. This is also what I used to flavor the dish. However, you cannot go wrong with:

1 Bay Leaf

Adobo (sin pimiento/without pepper)

Paprika and

A dash of Old Bay

Tips and Tricks:

The Trinity - This is something that I keep in the freezer and just scoop out what I need. I also use the entire piece of celery up to the leaves.

The Fat - I am not known for always keeping butter on hand, margarine will do just fine, however simmer it for a few minutes so as to remove as much of the water from it as possible so that we get a nice sauté going. For the richest and most delicious guilty pleasure... use Ghee all the way!

Shrimp - Now, when in Rome… typically when in New Orleans or having a Big Easy affair I use crawfish but this is equally tantalizing using shrimp, it just takes a little more umph to pack a punch of flavor. This is why I buy shrimp with the shell on, after peeling the shrimp boil the shells for a shrimp/seafood stock for an extra wow (I also freeze the uncooked shells when not needed). Use your seasoning in the boil as well and just drain through a mesh/other colander and reserve the hot stock on the side for later.

Let's begin:

1. Start with the fat (I just like calling it that instead of oil). Place in a sauté pan and get it hot, then throw in your trinity and season to taste. Sautee until tender then add your garlic.

2. When all that good stuff is smelling good, begin sprinkling the flour in about a tablespoon at a time. Continue to stir until everything is incorporated and you will keep stirring for about 5 - 10 minutes. You want the color tan, but no darker than peanut butter (or you will have to begin again or just make Gumbo)... Ta da - you have made Roux! See that was not hard.

3. Hopefully you have a seafood/shrimp broth from the tips I gave you. If not a vegetable or chicken will do well (reduced sodium). Begin to stream in the hot/warm broth, it just goes easier if it is hot /warm already.

4. Add your pureed tomatoes and your bay leaf and let this simmer until the sauce has thickened (~15-20 minutes), the longer the better but we have already taken some steps to cut down on cook time.. (I like it to at least be at the consistency that if you dip it/stir your sauce with a clean spoon and take it out, it should still cover the back the spoon. You should be able to run your fingertip down the spoon and the sauce will stay separated on the spoon).

5. Time to add the shrimp, and do not forget to season them! *In order to make your shrimp curl, cut them lengthwise while shelling and cleaning. Let the dish simmer until the shrimp curls (a few minutes) and it is done. Do not overcook the shrimp.

Remove the bay leaf before serving. Garnish with fresh cut parsley (which I forgot for the picture) and enjoy over rice. My favorite: Mahatma Jasmine... the buttery flavor just adds another level of depth that long-grain just does not do for me.

Thanks Ayana! Anyone else working hard to being hometown flavors to their house this holiday?

Recipe: Tomato Bisque

2011-12-13T07:41:00.039-05:00

Here is an easy, rich recipe you can put together with items that might already be in your larder. Served with toasted cheese and chutney sandwiches (my new favorite), it makes a warm supper for cold evenings.

Tomato Bisque

Warm:
1 TBS Butter
Saute on medium heat until translucent:
1/2 onion, chopped
2 cloves of garlic, chopped

Add:
1 quart canned tomatoes
1/2 cup of red wine
and
pinch of italian herbs, salt and pepper

Let simmer for about 5 minutes

(Optional) Add:
1 cup of broth

Simmer (do not boil) for another 10 minutes

Puree with immersion blender

Add:
1/2 cup of heavy cream

Warm through, and enjoy!

Frog Bottom CSA- sign up early and get 2 weeks free!

2011-12-10T16:34:00.003-05:00

Missing tomatoes and squash and eggplant yet? Well, it is time to think about where you can get some when they come 'round again!

Photos courtesy of Frog Bottom Farm

Frog Bottom Farm will offer three types of CSA for 2012!

Regular vegetable shares (full and half;) -- get two weeks of your share FREE if you sign up by December 31
a limited number of prepaid shares which can be used toward anything they sell (produce, eggs, pork) at any of the market pickups
egg shares (choose from a dozen or half dozen per week during the regular CSA season)

The Frog Bottom CSA runs from June through Thanksgiving, and the diverse selection of produce is always beautiful. Pickup sites are available all over town.

One of the other wonderful things about Frog Bottom is that Lisa and Ali host visits to their lovely Pamplin farm during the season, so you can see where your food begins and how it grows.

Joining a CSA is a wonderful way to eat well, to support your local farmers, and to join a community. You know we are big fans of all that!

Virginia Food Summit in Charlottesville

2011-12-06T07:32:00.004-05:00

Just a quick post to let you all know that the 2nd Virginia Food Security Summit is going on today in Charlottesville. The Virginia Food System Council (the 501(c)3 that was formed after the first summit in 2007) has put together a Farm to Table plan (see a draft of the plan here), which looks at the local food system through the rich farming heritage of Virginia, and opportunities provided by the growing demand for local products. The summit is a chance for growers, policy makers, chefs and consumers to discuss the the plan and its implications for the state.

I am attending, so if there is anything you'd like for me to find out about local food on a state level, you can email me here, and I will certainly try.

Winter Garden 2011- 2012

2011-12-04T09:46:00.000-05:00

The median garden is in full swing with late fall/ early winter veggies.

Turkish garlic planted in mid- October

Red Swiss Chard, volunteer carrots and Red Russian Kale

Red Russian Kale with a ground cover of Cilantro

Holiday cooking is pretty dope

2011-11-30T08:44:00.001-05:00

We were so disappointed when we had to cancel Thanksgiving dinner out of town because of a sick baby (she's all better now). But, it gave us so much time to play in the kitchen. Which was awesome . . . but has resulted (a bit unfortunately) in so much food that it feels like we are still eating Thanksgiving dinner a week later.

radishes, brussel sprouts, greens, turnips . . . oh my!

Not that I'm really complaining, although it has jumpstarted my need for a good exercise routine (do late night sit-ups count as a routine?).

The biggest excitement of the whole holiday weekend is that I made a lasagna and it involved making tofu ricotta! So deceptively easy and yet, I feel so fancy having done it! Check it out:

I made that!! I made that! And it tastes pretty grand!

Like that crack in my plate above? I promise that I'm working on updating my "food showcasing tools" i.e., plates! In fact, as part of that goal and my goal to do my holiday shopping locally, I am heading out to purchase some locally-made pottery this weekend. My buddy Alex made pretty much every nice serving piece I have and I am heading out to his Tree Hill Pottery sale this weekend to get me some more! Come check it out if you can. It's a great time and you get to see a really cool kiln (how many times have you heard that?)!

Tree Hill Winter Pottery Sale

6765 Osborne Turnpike

Richmond, VA 23231

Saturday and Sunday (12/3-12/4) from 10-5

And how about the rest of you? Did anyone else make something they were particularly proud of for Thanksgiving?

Super foodie paradise: Abingdon, VA

2011-11-29T07:43:00.003-05:00

Until this weekend, I had no idea that Abingdon, Virginia was such a foodie paradise- my version of a foodie paradise anyway. I am so inspired by the work going on there, that I have to recount to you the most perfect (and unbelievably packed) day, a.k.a. last Saturday.

Brother Al and his lady Miranda were on the east coast for Thanksgiving. They traditionally come to Abingdon to visit Miranda's parents and I could not pass up the chance to see them! So I hightailed it down for Thanksgiving, arriving just in time for the cooking festivities.

Now, Thanksgiving was great- such wonderful food and company. (I even got to fulfill one of my nerdiest foodie dreams- to try Susan Stamburg's cranberry relish!) But, lest this winds up being a tale a la Alice's Restaurant, I need to jump ahead and tell you about what happened on Saturday.

The day began with a trip to the Abingdon Farmer's Market, which was surprisingly busy for the weekend after the eating marathon (or was that just us?) I walked away with a couple of bottles of viognier from Abingdon Vineyard and Winery, a local food guide, and a market cookbook.

The folks at Moyer Family Farm showed off the largest radishes I'd ever seen- a hardy black variety and one that looks like a heart!

We also ran into ladies from Healthy Families ~Healthy Farms who generously talked with me about their project getting fresh food to food pantries- something I hope to work on in RVA next year.

When we left the market, we headed over to the Abingdon Olive Oil Company, where we were free to taste as many oils from all over the world as we wanted- plus flavored vinegars! The staff answered all of our novice questions with such grace. After much internal wrestling, I wound up with a hojiblanca olive oil from Spain and an 18 year old balsamic vinegar. I haven't bought balsamic vinegar in years, but this was sweet and thick, much more interesting than I remembered. We felt like it would be fantastic on ice cream- that is how thick and sweet it is!

Alex and Miranda's mom, Judith, outside of the Abingdon Olive Oil Company.

Then, of course, it was time to eat again. And you know what restaurant is right outside of Abingdon? Barbara Kingsolver's family restaurant, the Harvest Table. That's right...

Alex and Miranda outside of the Harvest Table.

What a warm place! The Harvest Table calls itself 'the most dedicated farm to table restaurant in Southwestern Virginia'. With most ingredients sourced locally, they keep to a very simple menu, sandwiches and pizza for lunch, and seasonal specials for supper.

When faced with the option of pizza or no pizza, I always go with pizza...

Yes, that is a glass of Barboursville Rosé beside this gorgeous salad/ pizza combo. So perfect!

We had heard that Tony Flaccavento was planting garlic, and after we finished eating, we headed over to his farm to see if we could help. Yes, I was wearing a dress and had already had my fair share of rosé, but I have probably gardened in fancier shape than that, so I was in. Turns out, Tony was done planting, which we really didn't mind because he was then able to talk with us about his good work.

Tony founded Appalachian Sustainable Development, (an amazing organization- how does RVA not have something like this?) and is now consulting on food system development all over Virginia. He and his wife Laurel also run Abingdon Organics, a 7 acre certified organic farm, which is where we found him on Saturday. Abingdon Organics is one of the most popular stands at the farmer's market, with individual customers and local chefs alike standing in line for the beauty of his well grown produce. I can see why- Tony's clear vision of what the food system could be is one of the most inspiring I have ever heard. (They take interns btw...)

Alas, we headed home- probably to eat again. Thank goodness for Thanksgiving, and for leftovers, and for kind and adventurous souls. Many, many thanks to Craig and Judith, Alex and Miranda for such an amazing visit. Abingdon, I hope to see you again soon!

Move Over Big Cheese

2011-11-26T07:07:00.009-05:00

I love cheese. Maybe too much. No, not too much, but maybe too often. In a honest moment with myself the other day I realized that cheese had become my go-to snack food. I don't make super-cheesy meals, but when I need a quick breakfast or snack...I go for the cheese. And, let's face it, it is usually cheese + a hot/slightly warmed carbohydrate.

What's wrong with cheese as a snack? Nothing. Nothing, I say! Well, except for one thing: giving cheese - or any one food type - so much airtime in my diet isn't best for me. I am missing out on so many other delicious snacks and opportunities for vitamins and nutrients. I am not looking to remove cheese from my diet. Rather, I am trying to reserve this favorite treat for moments when nothing else will do (as opposed to every time my tummy grumbles). So, over the last week I have been searching for and finding cheese-alternatives that pack a similar punch to cheese. It has been fun! I will continue to share under this idea as I discover yummy options, but here are my findings so far.

Example du jour! Roasted Garlic Spread on whole grain bread! Roasted garlic is SO easy. You can prepare and store in the fridge for use through out the week. As we know, garlic is super good for you. But, you don't have to take it from me, the New York Times says so, too. Or how about tahini!? Made from sesame seeds - this paste can offer you a fatty flavor (in a good way) that we get from cheese. Like garlic, tahini is good for you. I like to combine tahini with lemon juice with a touch of salt on salads or sandwiches. Or, try my sister's cabbage chips - nom, nom! She's the photographer of the photo to the left.

There are so many easy go-tos. Avocados with a dash of lime and hot sauce. Freshly ground peanut butter with a pinch of salt and a drizzle of honey. How about crusty bread with olive oil paste? Hmm, how about a bowl of arugula with a simple dressing of olive oil, red wine vinegar, salt and pepper? I love raw honey with a piece of dark chocolate for a sweet snack.

So, again, cheese will continue to be a part of my life. But, there are a lot of options that are so beautifully simple and, just maybe, even better for me. I will continue to explore, but please let me know if you have a favorite go-to healthy snack!

Grateful

2011-11-24T09:50:00.005-05:00

It's usually my annual thanksgiving duty to make the apple pie. The tradition started with plain apple and has evolved into something closer to what Erin wrote about earlier this week.

So the whole pie thing started with my Grandmother Mimi- who on thanksgiving morning, ice water at the ready, would patiently wait for me to wake up so she could make the crust. I'd stumble downstairs in my pj's rubbing my eyes and she'd be there waiting for me mise en place at the ready. I’d start in on the apples and we’d watch the parade and she’d teach me all the secrets of pie crust over again every year. The tradition was not lost with her passing, although it has evolved with the addition of sour cream one year and trials with various apple varieties. It always comes back to the old standby recipe from a crusty half charred copy of the original Betty Crocker (it actually has the electrical coil char marks etched into the back) and lately I've thrown in an additional handful of cranberries and ginger as well, decidedly delicious. I can't help but think Mimi would be rather proud of my innovations over the years.

So, in the tradition of a dear friend who spends every week of her year feeling grateful.

This year I'm feeling grateful for the traditions that bring me back to the past.

For the traditions we continue to rewrite as we bring them into the present and the future.

For my husband who knows all the secrets of the pie crust like it's second nature.

For a growing family who will write their own traditions, whether you are ready or not.

And for friendships that inspire us to take charge of our own new traditions.

Hope you are all finding and adapting your own traditions on this day.

Happy Thanksgiving

Friends- giving, with recipes for apple ginger pie and cranberry relish

2011-11-22T07:42:00.002-05:00

Sunday was Friends- giving, a tradition started and headed up by our dear friend Anne. She makes the turkey, and we bring the sides. It is a grand old time.

photo by Casey Freeman

I made my favorite fresh cranberry relish, a ginger apple pie and a pumpkin praline pie. That's a lotta pie!

Fresh Cranberry Relish

1 6 oz container of fresh cranberries

1 apple, peeled and cored

zest and juice of 1 orange

pinch of salt

Blend in a food processor until it is the consistency you like.

Ginger Apple Pie

Peel and core about 5 cups of apples. Add 2 TBS shredded fresh ginger, and 3 TBS butter (in pieces). Sprinkle 3 TBS of white sugar and a pinch of salt, a dash of vanilla and stir. Pour on top of unbaked pie crust.

For the topping, combine, 1 1/2 cups of almond meal, 1/3 cup brown sugar and 3 TBS butter and a dash of nutmeg. Blend with your hands or with a mixer, so that the butter is well incorporated. It will be very crumbly.

Sprinkle topping on apples, and bake at 350 until apples are soft, and edges of crust are golden.

Happy Thanksgiving, all!

Frame Out the Cold

2011-11-21T06:27:00.035-05:00

Our two rear raised beds covered with Matt's movable cold frames

If your looking to extend your growing season, now is the time to install cold frames in your growing area. Often used as a separate, permanent structure to start plants the cold frame can instead be incorporated into your garden space. Hoops made of PVC and covered with opaque plastic are a common solution. The opaque plastic lets light in, and traps heat without cooking your plants, unless the weather warms to the upper sixties or so. Here's an idea my husband came up with on the fly for cold frames that allow super easy access and venting. Some years ago he constructed two movable cold frames that we can switch between our four raised beds from year to year with our crop rotation or we can break them down and store them for the summer..

The diagonal 2X2 shown at front of the raised bed above is actually the resting position of the swinging leg that holds the lid open.

This past year they covered the two left beds, and we used frost fabric later in the season to help start quick crops like radishes. Each cold frame started as four separate raised sides with hardware cloth that Matt made to keep the rabbits out. Our raised beds are 4X8, so there are two 16" tall 4 foot long sides and two 8 foot long sides for each. These are attached, and removed from the raised beds with a screw gun. To make the cold frame He made an extension that screws into the top of the long back side of each.The hinged top lifts easily and props itself up with swinging legs attached to each end. These can rest on the ground to let in a little cool air, atop the sides for working in the beds, or flipped all the way over for very warm day's with too much wind to leave them propped up.

Once the weather warms enough we remove the top, but can leave the plastic covered sides up for a while to help keep the soil temperatures up, and flea beetles etc down. Yesterday we took advantage of the nice weather to go out and plant our Swiss Chard inside the cold frame and our shallots in the space our frame was last season. It's still not too late for this season, or you can use the quite of the winter season to plan one for early spring. The frame will allow you to start planting as early as March. Not into do-it-yourself? You can contact Matt at The Living Wood Workshop for help.

Holy Napa Cabbage, Batman!

2011-11-20T15:46:00.004-05:00

Look what my husband harvested from the garden this week!
Anyone have any ideas for a Thanksgiving dish with lovely Napa Cabbage?!

Seitan - a vegan protein for Thanksgiving or any occasion

2011-11-20T08:08:00.001-05:00

A recipe for a vegetarian 'turkey' option from my sweet brother Alex, who is not only making me a faux turkey for Thanksgiving, sent on the recipe and recommendations for those of you who will have vegetarians at your table. Thanks, Al!

I am making a Seitan dish for our favorite Richmond-Food-Collective-organizer-who-is-named-Erin when she comes up to Thanksgiving this year. Seitan is not only a great "meat substitute" but a delicious, versatile protein dish on it's own. And it's easy and cheap to make and stores in the fridge for quick use in many different dishes.

One quick note - Seitan is pretty much 100% wheat gluten. So if you're on a gluten-free diet, this is about as far from that as you could go. But for everyone else, it's a nice, healthy, fun protein that can cook up quickly to go in many dishes. I use the recipe from the Post Punk Kitchen.

Image credit - Utopian Kitchen

Setian starts life as wheat gluten mixed with other flavoring ingredients - you mix it all together into almost a dough. I use my KitchenAid with the dough hook. Then, you simmer this dough in a broth and voila - seitan! It takes maybe an hour and this part is a great weekend activity.

But here's where it gets fun. You can then store the seitan in the cooled broth in your fridge and then grab it out to stir fry, grill, saute, or cook in any number of ways. So, make up a big batch of seitan on the weekend, and then during the week, cook it anytime in just about any recipe. After you've made the broth simmered seitan, it's fully cooked and can be then used quickly anytime in just about any dish.

Got a recipe a friend sent that calls for beef? Use your seitan! Want to stir fry some veggies in your fridge before they go bad? Use your seitan! Want to make vegan shish-kabobs for the grill? You know - seitan! It's a versatile protein that cooks well in sauces and fries up nicely and is almost impossible to overcook or dry out.

I'm going to try this out for Thanksgiving this year. I plan to pan fry up some seitan to brown up the edges and give it some crispy delicious exterior with a soft and moist interior. Will go great with mashed potatoes and stuffing. Yum!

Enjoy!

Late Fall at the Market

2011-11-19T17:32:00.002-05:00

I love this time of year. The air feels crisp and clean. The outdoors are invigorating, but the indoors so welcoming. Its a great time to wander around the market and see what's available to bring home and cook up. As the weather tilts towards frost and freezing temperatures I become ever more pleased by all the markets still have to offer. Today was our pre-Thanksgiving run.(Although I'm sure Tuesday's or Wednesday's markets will find us searching for those last minute items as well).

Today I found eggs from Steve and Chris of Aults Family Farm. I love to shop from them, and today I hit them up for some info. on egg seasonality. It's much harder to get eggs right now, so I asked if this time of year is a major time for chickens to be molting. As it turns out now is high time for molting which causes egg production to drop dramatically. Although they did have eggs, many others have not lately, and the Aults said that right now they may get less than half the number of eggs as they have total chickens. Adding to the slow down caused by molting are the cold weather, and shorter days. So greedily I got two dozen eggs so I could feel safely stocked up, and Matt went away happy with some pork chops and a pork belly.

The abundance of beautiful produce other tasty treats is quit frankly uplifting.. Tables are piled with Asian persimmons, jams, pickles, sticky rolls, pumpkins, lettuces of all kinds, radishes, kohlrabi, mustard greens, whipped honey, potatoes, garlic, and apples to name a few.

We stocked up with local cider, Blanchards coffee, green bell peppers, broccoli, cabbage, sweet potatoes, arugula, collard greens, Tuscan kale, crimini and shitake mushrooms, pastured beef, pork, and of course those eggs. I ran into friends who came in to pick up their per-ordered Turkeys, or hunt out that special Thanksgiving day treat or necessary ingredient. Thanksgiving is of course this Thursday. Don't overlook the special markets going on this week! Tuesday at Byrd House Market, and Wednesday at the West End , St. Steven's, and Lakeside Markets.

The Healing Properties of a Well-Stocked Pantry

2011-11-18T06:49:00.011-05:00

My poor Mom had an emergency appendectomy on Monday. It was sudden and, from what I can tell, pretty darn painful. I left town on Tuesday to help care for her and lift her spirits. My Mom is a Nurse Practitioner and an amazing care-giver. Her style of care-giving is comforting to the core. She has a way that acknowledges your discomfort and addresses the issue so you feel safe and warm. As I've stepped into the care-giver role as an adult I hope to parrot what I've learned from her.

So, as I arrived to my folks' house, I immediately checked the pantry. I blurted out, "I will heal you with food!" My Dad chuckled. And you know what? As goofy as that sounds, I really meant it. I believed if I fed Mom good food, whole food, she'd feel better. Well, if nothing else, the house would smell nice.

For the last three days I've been cooking from Mom's pantry. I've not gone to the store once and I've made three yummy dinners:

Tomato soup with grilled-cheese on whole-grain bread
Spicy garlic pasta with spinach, tomatoes, and cannellini beans
Udon noodles with Asian greens and tofu

Now, I don't know if it is the food or modern medicine (ok, maybe both), but she is better. I loved that I could just reach into the pantry and find good food, whole foods. I didn't have to run out to the store to do it!

How do you keep your pantry well-stocked? Sometimes when I grocery shop, I take my favorite cookbook to the store. In the front section of the book you will often find that the author will give you tips for creating a well-stocked pantry. My go-to is always a Moosewood cookbook. Make a list, it will help you stayed focused. Now, I am off to make Casey/Ned's popovers!

Thank you to my sister, Vanessa Rees, for the photograph!!

Popovers

2011-11-17T09:57:00.003-05:00

Popovers were introduced to me by my husband. It might not be an overstatement to say he courted me with them. They make a such grand and imposing breakfast feast- who wouldn't be wildly impressed?

For years popovers were Ned's domain at our house. Ned grew up eating them with his "Grandpa." It was a special treat made by request from the grandkids, a tradition he has now passed on to our kids. And I was always under the impression that there was a trick, a secret family recipe or some cooking mojo that coaxes these things to "pop over" that was in his genes.

Until one morning recently, when the kids and I got up early to make them for Daddy as a surprise. Ha! As it turns out, I was the one who was surprised. He's got us all hoodwinked. They couldn't possibly be easier to make and yes they just "pop over" all on their own.

Somewhere in the distant foggy past, these eggy muffins were derived from Yorkshire pudding, which is made savory with the addition of pan drippings from roasting meats. You can certainly tweak this very simple recipe with the addition of some herbs, parmesean or savory spices and eat it along side a stew or soup.

So, while I have somewhat demystified the popover, I'll let them continue to be Daddy's domain- and quite happily reap the benefits. Which, at our house means using the deep hollow hole naturally made inside the popover for a slab of butter and hearty messy drizzle of honey. Amen.

We use a popover tin (considered sacrilege by purists I hear, Grandpa would not be impressed) but seeing the before and after, these beauties are pretty fabulous. But a regular muffin tin will work fine.

The recipe couldn't be simpler. This one is from one of our kitchen staples, The Joy of Cooking.

Preheat oven to 450°

Oil muffin tin to prevent sticking.

In a large bowl measure:

1 cup all purpose flour

1/2 teaspoon salt

In another bowl measure:

2 large eggs

1 1/4 cups milk

1 tablespoon warm melted butter

Add the wet ingredients to the dry. Mix and fill the tin 2/3 of the way full.

Bake for 15 min at 450° and then turn the heat down to 350° and cook another 20min.

Oh and don't be tempted to open the oven early unless you want to watch them deflate :)

Enjoy!

Hey Richmond, you just keep getting better

2011-11-16T08:10:00.002-05:00

One of the hard things about moving back to the place where you grew up is that you sometimes feel a little sensitive about it. I definitely didn't grow up expecting to be back in Richmond as an adult. And yet, Richmond keeps ticking my boxes. Granted my parents, brother, and sister are all here, making it a place I will not leave anytime soon. But, there are so many amazing things happening here right now, I find myself laughing a bit when my friends from here (who don't live here anymore) list the reasons they would NEVER move back. I remember those reasons. But, things have changed for me a bit.

In fact, as I began writing what I thought would be a very simple post, I realized it needed to be much longer. So I will share with you the one event that got me started and then I will publish a longer post next week with all the reasons Richmond is where I eat (and live!) these days!

The event* that started it all is being put on by a bunch of awesome women out in the woods of Amelia. Basically, these ladies are taking the first weekend of December (Friday, December 2nd - Sunday, December 4th) and turning it into an amazing opportunity to learn, share, and (of course!) EAT! There will be massage, yoga, meditation, plant identification, and much more.

THIS is what is so great about Richmond. People coming together with a bunch of different skills and finding a way to share them. It kind of reminds me of Richmond Food Collective, to be honest. Minus the mad massage skills!

Anyway, to find out more about this event (proper name: Wellness in the Woods) check out the website here. And check out my post next week for a much longer list of the reasons Richmond is the right place for me right about now.

Also, any other great events that you and/or your friends are putting on? I know that Wellness in th Woods is only one of many!!

P.S. A friend suggested that we celebrate the famed shopping day(day after Thanksgiving) by doing all our shopping at local businesses and allI could think was "that would be so easy here!" I'm gonna do it, except since I don'tplan on shopping that Friday, I will just commit to doing the bulk of myholiday gift shopping locally. More on how that goes to come!

Richmond image found here.
*Obviously, since I know these people, I am biased . . . due to their awesomeness.

Arganica Farm Club, a trial

2011-11-15T07:15:00.004-05:00

At 5 on Sunday morning, I woke to a thump on my porch. I hadn't been sleeping well because I was so excited that my box from Arganica was going to show up that morning, and I felt like a kid on Christmas eve. Also, when I got home on Saturday night there was a possum on my porch swing, and I was not going to let that beast beat me to my new food!

So, at 5 on Sunday morning, I raced downstairs to rescue the food from the possum (who was nowhere to be seen) and stocked my larder with foods from Virginia vendors I am excited to learn about!

I have a month long subscription to this farm club through a Living Social deal I bought for $45. I love trying foods from all over Virginia, and I love love love the idea that it is delivered to my door. I am really excited about having this service over Thanksgiving, so I can get interesting hostess gifts and seasonal foods for the holidays. (I am having at least two Thanksgiving dinners- it is my favorite, dont'cha know?)

The ordering process was much easier than I expected, and the food looks fantastic. I got tons of seasonal veggies and fruit (kale, squash apples, lettuce, broccoli, onions and oranges) in the mystery box. Plus, I ordered extras like kimchi from Farmstead Ferments in Charlottesville, organic coffee from Trager Brothers, dog food from Ayershire farms, fresh cheeses, organic milk, cream and butter from Trickling Springs, and ravioli from Mona Lisa. I went a little nuts.

I know there are lots of options for local winter food in the Richmond area, so I am not yet sure I will continue after my trial membership is over. But you better believe I am going to enjoy it while it lasts!

Marathon (watching) party!

2011-11-13T15:57:00.007-05:00

This weekend, neighborhood folks gathered for brunch and marathon watching. We were stranded, there was no way out of the neighborhood since we are right on the route. So, we settled in and made a party of it.

Casey made her famous cheesy grits and sweet pumpkin muffins. We had homemade bread with Anne's apple butter and herbed baked eggs with arugula. There were mimosas.

There were happy friends.

10 Reasons to Love Ejay Rin Noodle Bar

2011-11-10T06:54:00.010-05:00

Ejay Rin is a RVA restaurant brimming with local food brought to you by much loved Richmond chefs Bill Foster and Andy Howell. The concept is simple and delicious: an Asian noodle bar with bit of a Southern twist (this is Richmond, ya'll). The menu serves up great starters (kimchi!), noodles (hot and cold), rice bowls, and delicious steamed buns. The chefs make several of the menu highlights in-house (you don't get any more local than that). The location is Manchester, one block down from Legend Brewery. I live on the Northside and I can get there 15 minutes. Here are 10 reasons you'll love Ejay Rin:

1. House-made kimchi

2. House-made noodles

3. House-made steamed buns

4. House-made broth

5. Local meat options

6. Gluten-free options

7. Yummy options for the omnivore and vegan

8. Great beer and wine (try local Glen Manor)

9. Delightful service

10. You'll have a full belly at a nice price

Go there and get your local-on. You won't be sorry you did.

Swapped Out! A post Yes We Can thank you!

2011-11-08T05:24:00.000-05:00

A shout out to all of you who brought such amazing preserved treats to our first Yes We Can! event. It was such fun! There was an amazing variety of canned and preserved foods. Just a sampling of the items traded includes...

Pickled eggs, pickled beets, pickled watermelon rind, sweet pickles, bread and butter pickles, Spicy salsa, peach salsa, and sofrito, mad amounts of chutney... from apple ginger in multiple variations, to nectarine, persimmon, peach, and pumpkin spice, fermented delights like kimchi and sauerkraut, both sourwood, and clover honey, pesto and vegan pesto, blueberry jam, strawberry syrup, apple cider vinegar, tomato basil jam, roasted green chilies, bagged kaffir lime leaves, pickled hot peppers, dilly beans, pear butter and more!

We can't wait to try all of the goodies, or hear about E.A.T's spicy Dilly Bean Bloody Marys.

Thanks to Jason of Caramelized OpiNIONS and Mollee Sullivan for planting this seed in our heads, and for bringing such amazing canned goods! Sofrito, yeahman!

A post swap cider, planning for next year.

Local Farmers Markets for 2011/12

2011-11-05T06:00:00.010-04:00

Fall/ Winter Markets

Stay Tuned for More Updates...

Byrd House Renegade Market

S. Linden St. and Idelwood Ave. Oregon Hill)

Tuesdays 3pm till Sunset
A small group of great vendors who tough it out for the winter months.

Lakeside Farmer's Market
6110 Lakeside Ave. (Just outside city limits, near the corner of Lakeside and Hillard)

A shout out for placing in the top 5 for Virginia's Favorite market!

January, February and March: Saturday. mornings from 9AM-Noon in the new indoor pavilion, "Lakeside Farmers Market TOO!"

The Farmers Market at St. Stephens

Inside St. Stephen's Episcopal Church

6000 Grove Ave. Richmond Va

Wednesdays 4-7pm

My Manakin Market Indoor Winter Markets

36 Broad Street Road @ Enzo's Italian Chophouse in Manakin Sabot (Food Lion Shopping Center).
First Saturday of the month from 9am-Noon - Jan. 7, Feb. 4, March 3 and April 7.

Ashland Farmer's Market
Duncan St. behind Town Hall
Saturdays 9:00am-12:00pm
Thanksgiving Market November 19th
Holiday Market December 3rd
Renegade Marketers 1st and 3rd Saturday of each month through April.

South of the James Winter Market
On the playground of the future home of Patrick Henry School of Science and Arts
3411 Semmes Ave, Richmond VA 23225
Saturdays from 10 am to 12 pm
December 10 – April 28

Market Umbrella's First Friday Market

Next to Quirk Gallery

and Virginia Street Markets (Thursdays-Saturdays for November and December)

The Quirk Gallery Market usually has some preserved food items and even some produce etc, but perhaps with an emphasis on the crafts side.

Williamsburg Farmers Market
Merchants Sq., Duke of Gloucester St. (Between Henry and Boundary St.)
November 19 and 26th
December 10
8:30-12:30

Charlottesville City Market
A must see...
Saturdays 7am - 12:00
Through December
Got winter hours? E-mail us and let us know...

Summer Season Markets Around Richmond:

17th Street Market

17th and Main (Shockoe Bottom)
Thursday Growers' & Bakers' Market, 8:30am - 4pm
Friday Red, White & Brew, 5 - 9 pm
Saturday Growers’ Market, 9am - 4pm
Sunday Vintage and Growers’ Market, 9am - 4pm 804.646.0477

Byrd House Market
S. Linden St. and Idelwood Ave. Oregon Hill)
Tuesdays 3:30-7:00pm
May-October

The Tricycle Gardens Farm Stand
2107 Jefferson Ave (Church Hill)
Tuesdays and Thursdays 3:00-6:00pm

South of the James Market
Shelter No. 2 in Forest Hill Park
New Kent Ave. & 42st.
Saturdays 8:00am-12:00pm

The Farmers Market @ St. Stephen's
St. Stephen's Episcopal Church
6000 Grove Ave.
Saturdays 8:00am -12:00pm
May-October

Monumont Ave. Farmers Market
First Baptist Church, 2709 Monument Ave.
Saturdays 8:00am-12:00pm
May-October

Huguenot-Robious Farmer's Market
2051 Huguenot Road (At The Great Big Greenhouse)
Thursdays 10:00am -3:00pm

Lakeside Farmer's Market
6110 Lakeside Ave. (Just outside city limits, near the corner of Lakeside and Hillard)
Wednesdays 8:00am-12:00pm and 3:00-7:00pm
Saturdays 8:00am-12:00pm
April -December

West End Farmer's Market
Gayton Rd and Ridgefield Pkwy
Wednesday 3:00pm-6:30pm
Saturday 8:00am-12:00pm
New starting in June 12.....
Sunday hours from 10:00am -2:00pm

The Chester Farmer's Market
The Village Green
Chester Va
Saturdays 8:30-12:30 (new hours)
May-October

Ashland Farmer's Market
Duncan St. behind Town Hall
Saturdays 9:00am-12:00pm
May-October

My Manakin Market
68 Broad St, (Behind the Bank of Essex, Just outside Short Pump)
Saturdays 8:00-12:00
May-October

Williamsburg Farmers Market
Merchants Sq., Duke of Gloucester St. (Between Henry and BoundarySt.)
Saturdays 8:00am-12:00pm
April -October

Kaffir Lime in Da House!

2011-11-04T05:43:00.015-04:00

It's cold out and so we've brought in our kaffir lime tree from the patio to warm indoors. We picked up the plant a few years ago to improve our Thai cooking (we are still learning) on a recommendation from the folks at Thai Cabin. We purchased a non-fruit bearing dwarf; the leaves are so aromatic and bright, adding them your broths, curries, or noodles will really transform your Asian dishes. And, while not a plant native to Virginia, I felt like the one-time purchase would had less environmental impact than multiple routine purchases.

This is Virginia, ya'll, so don't plant a lime tree in the ground. These guys don't get much bigger than 5 feet tall, so they make a great potted plant. In the summer, we keep ours on the patio in the shade of other trees. We let nature handle the watering and before the first frost we take the plant inside. Word to the wise: we have to keep ours away from the grasp of our kitties who like eat the plant.

Oph! See the slight lean to the right?
Maybe she wanted a little less shade and a little more light.

The leaves can be added whole to your soups or broths (like a bay leaf) or if you are feeling super fancy make an Asian bouquet garni with lime leaves and lemongrass (heart). They can also be added to dishes sliced in ribbons for finishing flavor. In short, these babies will add a that great flavor that will leave your guests wondering why your food is so dang good.

My regular go to for kaffir leaves is from an easy recipe from Thai Vegetarian Cooking.

2 tbsp oil
1 garlic clove, finely chopped
2 small red or green chilis, finely chopped
12 oz of dried noodles - chef's choice - prepared to taste (al dente or no)
1 small onion, chopped
1 medium tomato, chopped
4 kaffir lime leaves, roughly chopped
6 basil leaves
3 tablespoons soy sauce
1/2 tsp sugar
1 small green or red pepper, chopped

Add oil. Heat up your wok or pan. Heat oil until haze appears. Add garlic and oil. Cook until golden. Add noodles. Then add remaining ingredients. Cook until peppers are slightly cooked, but still al dente. Put on a plate and eat it up. Enjoy!

CAN I get ready?

2011-11-02T00:00:00.000-04:00

I have a fair amount of cooking to do to get ready for our food swap this weekend. I have peppers to dehydrate, pesto to make, and a dozen other things that need my attention.

So why can't I stop reading other recipes on one of my new favorite food blogs?

Maybe it's her mix of new baby pics and great recipes. Either way, now I'm reading instead of cooking!

Anyone else showing a blatant disregard for deadlines? Oh, and sure hope some of you are joining us this weekend!

Local Meat, Egg and Diary Farms

2011-11-01T07:15:00.014-04:00

Looking for places to buy grass fed meat and dairy products? What about pastured eggs? These farms have everything you're looking for, and many sell at farmers markets around the area. Others encourage you to buy a 'cow share.' Scroll down to find a list of our favorite local cheeses. Most are made from grass to finish nearby.
If your farm of choice is not on this list, let us know!

Aults Family Farm:
grass fed Beef, pastured pork , eggs, Thanksgiving turkeys, chickens
Avery's Branch Farms : eggs, grass fed poultry and beef, pastured pork, seasonal produce, and cow shares.

Broadview Ranch :
Pastured beef, woodland pork, and eggs.

Clark Farms/ Greenway Beef
Grass fed beef

Deer Run Farm of Amelia
Grass fed beef, pastured chickens, eggs
Dragonfly Farm
Grass fed beef.

Elim Springs Farm
Grass fed beef, pork, chicken, eggs

Empress Farm
Chicken, Turkey, Rabbit, Duck, Goose, Chicken and Duck Eggs.
Faith Farm
Grass fed beef, pastured pork, chicken, eggs.
Frog Bottom Farm
pastured pork, eggs

Furbelow Farm
Chicken, quail, duck eggs, as wells as hatching eggs, etc.

Harmony Hill: eggs

Homestead Creamery:
Milk, non-homogenized milk, cream, butter, ice cream
Kruize Family Farm: eggs

Mount Vernon Farm
Grass fed beef, lamb, and pastured pork
Polyface Farms : eggs, beef, pork, and chicken. Near Staunton Va. Products available in Richmond via pickup locations, Ellwood Thompson's, Whole Foods.

Rock Run Creek Farm
Chicken, duck, and goose eggs, lamb, goat, pork
The Rock Barn
Pork shares
Trails End Farm:eggs, and some goat

Trickling Springs Creamery

Tuckahoe Lamb and Cattle Company
Pastured chicken, eggs, turkey, beef, lamb, rabbit, and raw milk shares

Wild T Bison
Bison

Some Great Local Cheeses
Everona Dairy: Culpeper VA : Unpasteurized sheep's milk cheese, 'Blue Ridge' Blue cheese, and more.
Our Lady of The Angels Monastery: Crozet Va. Lovely non-smoked Gouda..
Sullivan's Pond Farm: Near Deltaville, An outstanding array of cheeses including a natural blue, ashed rind, and leaf or husk wrapped (beautiful) Including a corn husk moonshine soaked bit. At Elwood Thompson's, and Various Farmers Markets.
Goats R Us: Great soft goat's cheeses, various blends. At Elwood Thompson's, and Farm to Family, Fall Line Farms and various markets.
Oak Spring Dairy: Elwood Thompson's carries their 2 year aged white derby style cheddar. Its fairly sharp, and certainly delicious. And here is a link that includes a great review of their 'Bay Derby' cheese.
Mountain View Cheese: Near Charlottesville: A variety of quality cheeses.
Meadow Creek Dairy: Galax Va.: Meadow Creek has earned some International recognition as producers of fine cheeses including the award winning 'Grayson'. (The Grayson is a soft, stinky cheese.) An RFC favorite is the 'Appalachian'

German Apple Cake - Vegan and Fabulous

2011-10-28T06:00:00.004-04:00

I like to have a couple of tricks up my sleeve to offer sweets to the vegans in my life. This German Apple Cake recipe is a great one to know. It is tasty and the recipe is forgiving. It comes from a favorite cookbook of mine, "The Joy of Vegan Baking" by Colleen Patrick-Goudreau of Compassion Cooks. This cookbook is so approachable. And, like all of my favorite cookbooks, it gives you more than a list of recipes, it provides information about ingredients and technique. For instance, she gives you options for egg re-placers (bananas, flaxseed, applesauce), milk choices, and cooking tips to accompany most recipes. This book is tasty, pretty, and fun.

I've used the recipe as "framework" many times, meaning I've altered the recipe when my pantry contents didn't extactly match the recipe. And, like I said, if you pick-up the book, Colleen will walk through a lot substitute options.

What you'll need:
3 to 4 apples, peeled and cut into slices
1/2 cup non-dairy butter
1/2 cup sugar
1/2 unsweetened apple sauce
2 tablespoons of non-dairy milk
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder

For the topping: 1/4 cup firmly packed brown sugar (light or dark), 1/2 teaspoon of cinnamon, 1/2 of ginger

Preheat the oven to 350F and lightly grease a 9-inch springform pan.

Peal and slice your apples
3 to 4, depending on size

Cook the apples in a bit of water on the stove, until soft but not mushy. Set aside. I've added a squeeze of lemon, but it is not necessary.

Combine your sugar n' butter.

Mix it up.

Add your 1/2 cup applesauce & non-dairy milk
hint: 1/2 cup of applesauce about the size of a individual sized container of applesauce.
hint hint: the mixture will not look fully integrated until you add the flour,
so you can expect it to look a bit broken.

Combine your flour and baking powder in a small bowl and slowly add to the wet mixture.
All mixed up. It should be thick, thicker feeling than muffin batter.

Spread the batter evenly on the bottom of the pan.
Now you are ready to arrange your apples.
I tend to do this more "organically" finding
myself without the temperament to create patterned design.

Add sugar, cinnamon, ginger topping and bake for 30 - 40 mins or until a toothpick inserted into the center comes out clean.

Enjoy! This is great with ice cream or
a cup of tea.

Food Day 2011

2011-10-27T11:43:00.000-04:00

The RFC gathered this week to celebrate Food Day, just wanted to share a bit of our fun...

black radish delights (with a side of fame!)

2011-10-26T11:34:00.001-04:00

In our latest "red box" we got beautiful black radishes. After using them to cover polenta for our Food Day gathering (more on that to come from Casey!), I decided to make a delicious radish pizza for dinner the other night.

First I gathered up my ingredients (strategically covering my dirty stove with a cutting board, so fancy!)

I was feeling all excited about potato pizza after Rachel's post, but I actually ended up substituting mushrooms. Oh, and I added some onion. Also, I got brave and used the hot sauce I made the other day. I have to say that we have been using it like gangbusters at our house as of late. It mellowed a bit (still super hot though) and now I can't get enough! All that to say, the true ingredient list (picture notwithstanding!) should look like this:

black radishes, natch
garlic
hot peppers (which I seeded, based on past experience!)
pre-made pizza dough
olive oil
onion
mushrooms
hot sauce

I chopped up the garlic, sliced the onion and the radishes, cut the peppers into strips and seeded them, cut the mushrooms and sauteed everything until the radishes were almost clear. I always add the mushrooms towards the end so they don't get overcooked and I added the hot sauce a bit later as well.

Then it was a matter of rolling out the dough on my pizza stone, spreading my goodies on the dough and popping it all in the oven.

So good! I can't get over how amazing the radishes were. And for a night when we really didn't feel like we had the "right" toppings for pizza, it worked out right nice.

Anybody else done anything fine with our best friend pizza lately? I just never seem to get tired of finding new ways to make it delicious!

P.S. I had the thrill of being interviewed by a new "cyber friend" recently about being a vegan mom. She talked to a lot of interesting people and I was really honored to be a part of it. Check it out if you can (she said shyly).

Restaurants we love

2011-10-25T07:11:00.012-04:00

This is by no means a complete list of Richmond restaurants. We don't get out all that much, y'all. This is simply a sampling of our favorite places- place we where we go for their fresh food, great atmosphere and innovative style. By all means, let us know your faves and we'll try (to try) 'em out!

8 1/2

401 Strawberry Street

You can't beat it for carry out. The food is amazing. I love their eggplant parmesan so much, and their pizza and their arugula salad...

Amuse

200 N. Boulevard, inside the Virginia Museum of Fine Arts

I love eating in a museum. Plus, their plates are pure artwork. And, Michael Shaps made a wine just for them. I love that too.

Aziza's

2110 E. Main St.

Favorite pizza place, 'cause they are wood fired. My other favorite dish is the 'perfect egg' on greens. They are also famous for their cream puffs, as they well should be.

Balliceaux

203 North Lombardy St., Richmond

There is always something fun happening at Balliceaux- plus the drinks are well crafted, and the food is fantastic- comfort food with a twist. The building itself is gorgeous- you'll feel like you are in another town with the enormous windows open wide on temperate nights.

BellyTimber Tavern

1501 Main Street

Good pizza (sensing a trend?), fun apps, some local ingredients, a great bar, and a totally relaxed atmosphere

Bistro Bobette

1209 E. Cary Street

My mom and I had a lovely Christmas supper here last year, which, I will admit, is the only time I have been. Christmas dinner is a big one though, and they did a great job. I hope to go back- maybe for Christmas this year? Delicious, occasion- worthy food.

Cafe Rustica

414 East Main Street

Small and cozy, Cafe Rustica is a lovely date place after downtown events. The menu changes seasonally, so the preparation is always fresh.

Can Can

3120 W. Cary Street

I remember when this space was a bridal shop, and so am doubly impressed with their classy renovation (over a decade ago now, I realize). We have been known to play hooky to have a fancy 'ladies lunch' there, and love the classic french cuisine found right in the heart of Carytown. Their pastries and bread are so good, (so good) and are available for purchase- take some home the next time you are in.

Edo's Squid

411 N. Harrison

So busy, very lively and loud, I cannot stop ordering the penne with broccoli rabe. I cannot recreate this dish at home- not even close. So, everytime I get a hankering for it, I gotta go. Kinda want some now...

Ejay Rin

201 W. 7th Street

Offers local meat, great options for the vegan, vegetarian, or meat-eater. Amazing dumplings and kimchi (housemade!). Great prices, yummy food. *Sadly Ejay Rin closed in late 2011...

Enoteca Sogno

1223 Bellevue Avenue

Fantastic wine at great prices. Lovely fresh pasta- and it is in our neighborhood! The owner (Gary York, also of Coast) has been seen procuring fresh food for his restaurants at local farmers markets.

Harrison Street Cafe
402 N. Harrison Street
Amazing vegan and vegetarian food . . . not to mention fabulous coffee. And it's easy on the wallet as well. A winner!

Ipanema

917 West Grace Street

The go- to spot for innovative and classic vegetarian comfort food. The menu is constantly changing, and the basement location and high booths make for an intimate, yet fun atmosphere. I was there when I found out Michael Jackson died, and the staff played an all night tribute to the King of Pop. But I digress...

Lamplighter Coffee

116 S Addison St

The coffee here is fresh and superstrong- just the way I like it! They also bring in amazing doughnuts from Country Time. Vegan friendly and super chill.

LeMaire

101 West Franklin st. inside the Jefferson Hotel

I have never eaten a full meal at LeMaire, but I'd love the occasion to! Of course, they have great bar food as well, easy and a little fancy. With drink specials every weeknight, including $5 Manhattans on Friday nights, why not go an sit on their orange couches and enjoy this historic hotel bar?

The Roosevelt:

623 N.25th Street
This spot has that perfect atmosphere that is at once laid back and elegant, a great selection of affordable small plates in addition to entrees, and an impressive selection of Virginia Wines. Check out their brunch menu for delicious sounding bits like Local ricotta pancakes with brown sugar apples and maple butter.

Secco

2933 West Cary Street

I adore this place, and only don't go more often because so many other people love it too. Despite the potential crowds, Secco has the most fun with their ingredients, but is quite serious about their food offerings as well. Even your cheese plate will be well thought out, and will come complete with homemade jams and chutneys. I discovered my favorite (I said it!) champagne right there- at their bar. Everything is exciting here- the last time I went I sat next to the owner of Caramount cheese and had the best time hearing about her business. I think they appreciate when folks nerd out about food- one of their cooks is blogging about his adventures cooking in kitchens around the world! Love it.

Strange Matter
929 W. Grace Street
They're a venue, a restaurant, an arcade . . . oh my! We may love fresh food, but we need comfort food just like the rest of the world! Strange Matter has amazing guilty pleasures (vegan revenge, anyone?) and video games to boot. Color us intrigued!

The Belvidere at Broad

506 W. Broad St

With dark woods, great bar, and seasonal fare, this place feels like a secret. All part of the charm.

The Black Sheep

901 W. Marshall Street

We love checking out what is new at this fun spot- brunch and dinner menus are always interesting and seasonal. I promise, it is worth the wait. Battleship, anyone?

Tastebuds

4019 MacArthur Avenue
Dinner only, this Northside spot is a favorite for the comfortable quasi European cafe atmosphere, the fantastic cocktails are created by the owner himself. We love the delicious and diverse menu, and have been known to walk blocks just to carry home their fabulous pizza!

The Test of Time

2011-10-24T05:00:00.004-04:00

Time... It keeps on ticking. The world keeps turning. The seasons change. The sun rises and sets again... and finite time means making choices. I have so many interests, and yet perhaps my energy runs out before the clock. Infinite hopes and finite time and energy is a phrase I once wrote to a friend to describe a certain state of mind that starts leading you to a place where you're trying so hard it can feel like you're hitting a wall. You can be so busy pushing forward you're unable to go with the flow, and sometimes that's the best way to be moved further along.

Inspiration can come from the most unlikely and seemingly simple task.

One small and silly example I have can been taken from the notably non-food related photos in this post. One of my "maybe I should just give that up" moments was a couple of weekends ago when I realized it was time to make a choice about bringing in the houseplants. This year I thought perhaps I should just let 'em go. They take up time, and space, there's all that re-potting and some leaf dropping. I have so much outdoor gardening... In the end I chose the plants. It took a few hours to scrub the pots and trays, replace the soil, wash the plants, and find each one a good indoor home. Shortly after getting them in I stopped struck by how lovely the light looked shining through the plants in the dining room window. I felt lifted and thought of how much I will appreciate these beauties come winter... Make time for something you love or would just love to try.

If you're reading this blog, perhaps something you'd like to do is dedicate more time to creating a garden, preserving or making your own food, trying new foods, visiting a farmers market or making a day trip out to that orchard or farm you've wanted to check out. It can feel like it's about doing more, and making life more hectic than it already is. Really, its about slowing down and giving some time and attention to things things we often ignore. The rewards are quite often surprising.

Looking for Local or Seasonal Choices for Event?

2011-10-23T07:36:00.013-04:00

A few months back I did a post on my wedding in Richmond and how I tried to focus on local options. If you are stumped about local options, give us a shout. The RFC is always millin' about town eating, reading, tasting, cooking, and such to find and share the local options we love.

Shoot us an e-mail if you have questions about local options. We loved to hear from you as well; please tell us about your finds!

Also, we are in process of updating our resource list available on this site. So, if you don't see something you are looking for, please let us know. We just did honey and will let you know as other options are updated. Enjoy this beautiful day!

From left to right: Erin, Cat, Casey, Shannon, and Rachel
Photo by Vanessa Rees

Community Dinner to celebrate Food Day

2011-10-22T08:17:00.000-04:00

From our friends at Shalom Farms:

Shalom Farms, an initiative of United Methodist Urban Ministries of Richmond, is having a benefit dinner Monday, October 24 at 7:00pm. We are once again proud to partner with Todd Johnson Executive Chef and Co-Owner of Mezzanine Restaurant (Richmond Restaurant of the Year in 2009). Thanks to Todd’s generosity and the support of local farms almost 100% of the cost of your ticket will go straight to Shalom Farms. Your support will allow us to continue to provide thousands of lbs of our produce as well as educational resources and supports to the children and families in Richmond who need it most.

This four-course dinner is a great way to support Shalom Farms and have an incredible local and sustainable meal. All of the meat and produce will be from Shalom Farms, Victory Farms, Tuckahoe, Rock Castle Farm, and Manakintowne Specialty Growers. The dinner will take place in the main gallery upstairs at Gallery5. In the downstairs gallery you can view our “The Art of Growing Communities” installation featuring art for sale as a fundraiser. If you can’t make the dinner but are interested in supporting the project consider gifting the cost of tickets so that we can invite our partners and friends from the one of the underserved communities we work in.

Let Them Eat Pizza: Crushin' on Pizza Tonight

2011-10-21T05:17:00.000-04:00

October is a big deal in my family. In one month we celebrate the following (in order of day): our wedding anniversary, my mom's birthday, my mom and dad's anniversary, my mother-in-law's birthday, my husband's birthday, and my birthday. That is a lot of celebrating, ya'll. So, this year my family came down to RVA from NY, DC, and ol' West VA for a day in sun.

I'd had never been to the South of the James Farmers' Market. (I know, that's weird.) Since everyone was hungry we left the Northside for a lil' Southside early lunch.

'Alo vendors!

We arrived just as the market was closing, but we found that people were still willing to chat with us and, most importantly, feed us! I saw the Pizza Tonight brick oven and I knew we had a winner. It was perfect. There are three vegans in my family and so finding a vendor that can serve up yummy food for all is key. And they did just that!

OK - who loves this as much as I do??
A portable wood fired oven!
Yes. Yes. Yes.

These folks have a dope pizza oven that they tote around town to make you smile and they are super nice. My family - all eight of us - rolled up as the market was closing. But, they graciously took our orders and fed us.

Nice People.

Yummy Menu.

Beautiful vegan pizza with onions and potatoes!

Want some Pizza Tonight of your own?? Check 'em out - they are about town (with product to sell in stores as well.) But, if you get the chance, I'd recommend checkin' out the mobile wood fired oven, can't be beat. Enjoy!

- PS! You like these pics?? Why, thank you! But, they are courtesy of my talented sister, Vanessa Rees.

Cookbook Love: Heidi Swanson

2011-10-20T07:00:00.003-04:00

Okay so maybe I have a problem with cookbooks. I openly admit it, but in the spirit of sharing all things good, I can't possible say enough about Heidi Swanson of Super Natural Cooking and Super Natural Every Day. You may also know her from the fabulous blog 101 Cookbooks (she obviously has her own issues... maybe this is why I love her?)

Now to be honest about my cookbook library, some books in my collection get more use than others. Some are treasured for their beautiful photography and others are staples falling apart at the seams from overuse, and others are just gathering dust (but I just can't seem to part with them.)

But Heidi is all about good whole food ingredients, a lot of which I usually have on hand, so I tend to reach for her books all the time. One of our favorites are her Otsu Noodles, soba noodles with a ginger sauce made at my house with baby onions from the garden and Twin Oaks Tofu (read more about our great visit to Twin Oaks here.) Also in her second book Super Natural Every Day she does a special take on these noodles with a black sesame sauce which we recently fell for. (This one with its rich black suace would also make a perfect Halloween dinner party main course.)

Also we love her Grain-ola, Rustic Cabbage Soup, Hedgehog Potatoes, Kale salad with toasted coconut and Oatcakes (which are like granola in muffin form and great for a quick breakfast.)

So if you don't know Heidi you should, and if you do what are your favorites?

Foodie Weekend!

2011-10-18T13:30:00.002-04:00

What an amazing foodie weekend here in RVA! As the growing season winds down, it seems that the celebrations are on, full tilt! Perhaps everyone is getting a jump on Food Day, coming up October 24.

In celebration of the harvest, several Virginia Whole Foods Markets are transforming themselves into apple orchards, complete with games, apple tastings, and cooking demos. I hear there will even be carmel apple making and hard cider available on tap! Whether seeking heirlooms varietals or local picks, the in-store festivities will allow customers to compare apples to apples. The festivities start at noon and end at 4 this Saturday.

Also Saturday, the first film fest of all foodie films put on by Slow Food RVA! Check out the details on the Reel Food Film Feast, which is also this Saturday from 9am- 6pm at the Byrd Theater. Some of your favorite foodies will be there!

What other food- related fun is going on this weekend? The RFC has a fun Food Day celebration planned- we'll tell you all about it, and you know we'd love to hear about how you celebrate. Food Day, my new favorite holiday!

Local Honey

2011-10-18T07:00:00.001-04:00

We are (slowly) updating our resource list on the sidebar. As always, if there is a local honey producer that is not listed on this page, please let us know!

A Thyme to Plant at Lavender Fields Herb Farm

Granite Heights Orchard

Richmond Beekeepers Association

Sandridge and Sons

Williams Orchard

Ceaser is a Cinch! (Veg. Ceaser Dressing)

2011-10-16T09:37:00.001-04:00

A few weeks ago we were hurting for dinner options, we had a few leftovers, and some stuff for salad. We always make our own dressing, usually a simple balsamic, with a few other fancier rotations, but I got it in my head I wanted Caesar. Having never made a Caesar dressing before I was truly taken aback by the ease of a nice Caesar. Now, perhaps I should say Caesar style dressing as my version substitutes capers for the anchovies, and leaves out the raw egg yolk. It's delicious, its quick and easy and you probably already have everything you need in your kitchen already.
This vegetarian version is based on the one provided by Alice Waters in The Art of Simple Food. Having made this a few times now I've learned a couple things...like it can't sit for too long or the oil will separate. Mostly though I love how simple and easy this classic is to enjoy at home with out relying on some mystery ingredient store bought dressing. I used capers because we had them handy and we really loved the way they worked. It's nice to have those recipe staples in your pocket that allow you to be spontaneous. Got leftover chicken, shrimp, leaf lettuce instead of romaine, mushrooms, sweet red peppers? Roll with it, and enjoy.

For Salad

Brush a couple 1" thick slices of crusty white bread with olive oil and toss on grill, or cut into cubes, toss with oil to coat and bake on a cookie sheet in a 350 degree oven for about 10 minutes.

Tear up or Chop one washed head romaine lettuce

Dressing

First, combine in a small food processor...

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

2-3 garlic cloves

2 rounded teaspoons capers

pinch of salt (optional)

Fresh Ground pepper

Close to Serving slowly pour in
1/4 cup extra-virgin olive oil, blending constantly till emulsified ( My food processor has two tiny holes in the top of the lid that allow for the perfect amount of oil to travel trough while blending.)Constant blending while slowly adding the oil is key.
Then blend in most of 1/2 cup Parmesan Cheese finely grated, saving a small amount for garnish.

Best Fall Brunch

2011-10-15T07:32:00.000-04:00

Sallie and Matt sent in these recipes after making an amazing family brunch last weekend- everyone loved it, even their small children. Sal says, 'Seriously, can I eat breakfast for every meal?'

Ten Minute Apples

3 bruised galas from last week's market

2 tbsp olive oil or butter

Juice of 1 lemon

1-2 tbsp ground cinnamon

1/4 cup apple juice

Cut apples to bite sized pieces. Saute in oil until they begin to brown. Add juice & cinnamon, stir until sticky and a bit gooey. Add apple juice and boil off until apples are caramelized (about 5 min.)

Potato & Turkey Hash

2 cubed, boiled potatoes

1 cup cubed turkey or ham

Small onion, chopped

2 chopped garlic cloves

Olive oil

Dry spices: Paprika, salt, red pepper, cumin, coriandor

Fresh chopped jalepeno and cilantro (optional)

Saute onions & garlic in oil. Add potatoes & turkey ham. Cook until beginning to brown. Add dry spices. Cook another 3-5 mins. Take off stove & mix fresh jalepeneo & cilantro. Serve alone, with apples or top with fried egg.

Day Trippin' on Apples and Beer

2011-10-15T06:00:00.000-04:00

Last week my husband and I just celebrated our third wedding anniversary. We decided to stay near home for this one, leaving town just a bit for some Fall adventures. We filled a Saturday with local apple picking and local beer tasting. This is a fun day trip accessible within an hour's drive.

Before last weekend I'd not been to Carter Mountain. But, I gotta say, Rob and I certainly didn't crack the case on this one. As we traveled up the mountain road full of cars, we realized we may be the last people in VA who have not been to Carter Mountain to pick apples. If you aren't familiar with Carter Mountain Orchard it is a self-pick apple farm located just outside of Charlottesville. The place was packed with families of all ages. I have to say, I was nervous about the volume of folks up there, but it couldn't have been organized better. The parking was well managed, as was the check-out line. The orchards are large enough that it could handle many visitors at once. And, hey, it's just darn purdy.

Ahh, nice view.

Nom, Nom!

Baby apples!

For the apples, I'm looking to make some tasty treats. Right now, I'm thinking on apple and caramel - date caramel, if you please! This could be fun for Halloween as well. Check out this beautiful blog by Vanessa Rees (a NY-based photographer and my sister) on the how-to on this treat.

After we picked our apples, we went down the mountain and over to neighboring Nelson County. We drove to Blue Mountain Brewery for a beer on their beautiful patio.

We enjoyed a yummy Full Nelson IPA made with local hops available on draft (ok, we had two). I love this beer - available on draft at some RVA restaurants. This beer is in high-demand, so go for it if you see it!

Pretty IPA on a pretty porch!

My husband is an environmental engineer and he was quick to catch their cool "cover cropping" program. These folks planted soy beans over their harvested hop patch to act as a nitrogen fixer. Nitrogen is one the nutrients necessary for plant growth - so it should make for some tasty hops (and beer) next year!

See the soybeans?!

Anyway, we did this day trip and were home by 5 pm - love it! A day trip to near-by mountains is great fun for the fall. It is fun, tasty, and local. Enjoy!

kitchen finds

2011-10-12T09:55:00.008-04:00

My kitchen has been overwhelming lately. I needed more space for everything: spices, beans, knick knacks, etc. I have been planning to have my brother build another shelf system so when he happened upon the perfect shelf (already built!), it felt like kismet.

I think this is such a good-looking piece. I had so much fun filling it up with everything that had been overloading my other shelves.

And it works better than I could have hoped. Now I just have to empty it again and hang it on the wall. Here's hoping that's a 2011 project!
How about you guys? Any last-ditch kitchen projects to get in before the end of the year? I still have a little something up my sleeve that I'm hoping to share soon. I'd love to hear what others are doing.

Fair Food

2011-10-11T07:29:00.002-04:00

Oh, yes- I do love the fair. And the food at the fair is from another world entirely. Turkey legs bigger than your bicep, funnel cakes, lots of food to eat from a stick.

I came for the fried dough- I am not gonna lie- and was totally amazed at the crazy innovations in festival food. Fried oreos were everywhere. Fried green beans and frog legs. I even heard there was fried butter (seems unnecessary) and fried Kool- aid. How, pray tell, do you fry Kool- aid? The food surprises kept coming...

Yes, that sign says donut burger. Someone was listening when Paula Deen was talking! Had I seen anyone eating one of these, I would have found out more. The very idea blew my mind.

I had a similar thought when I saw this sign:

Say it with me- pork parfait. As seen in the Food Network Magazine. Lord have mercy! Did y'all eat at the fair? Was there anything amazing that I missed?

It's Kimchi, Ya'll!

2011-10-07T06:00:00.003-04:00

I've fallen in love with kimchi. Kimchi is Korean and is a fermented dish usually made of napa cabbage, radish, green onions...and sometimes cukes. This is a new dish to me, but certainly not to the world. Kimchi has been enjoyed for thousands of years. And I know why! It's tasty, yo! My friend Kristen is also in love with kimchi and she invited over last Sunday for breakfast (pancakes - nom, nom!) and kimchi-making lessons. This is really timely since we'll be pulling fall cabbages shortly.

This recipe draws from David Lebovitz take on kimchi. What I immediately like about this dish is that there is room for your creativity. You can add and remove elements at the chef's choice. This can be vegan, or not. It can be super hot and funky (this is a fermented dish) or more on the tame side. Once you get the basics, it really is yours to play with.

Either way it all starts in one place...with cabbage (love!) about 24 hours before you jar.

This is about 2 lbs of Napa cabbage, halved.

You need to cut the cabbage into 2-inch pieces.

Put the pieces in a non-metal strainer.

Move the strainers to the sink. Add about 2 tablespoons of salt.

You'll need to weight the cabbage down.
This is to drain the water from the cabbage.
Keep it this way for about 24 hours.

It's gonna shrink! Check it out!

Now it's time to get the rest of your fixins together. We went for a bunch of green onions (plucked right from the garden). Kristen had a bunch of radish and carrots, so those went in as well. Thinly slice the carrots and cut the green onions into two-inch pieces. Toss them in a bowl with the cabbage.

Next, you get your sauce together, items listed below. Kristen went for the real deal and found Korean chili paste. Now, you could substitute the chili paste with sriracha, but you may not find the same color and consistency. If you do go for the Korean chili paste. Here's a peek at what the packaging looks like.

For the sauce, you'll need 1/3 cup rice wine vinegar, 3 tablespoons of Korean chili paste, 1 tablespoon minced garlic, 1/2 tablespoon minced ginger, and 2 tablespoons of chili powder. You could add fish sauce here if you'd like.

Mix it up.

Toss it with the veg,
then mix until the veg is completely coated with the sauce.

Pack the jars *to the top* and close tightly with a lid,
preferably with a plastic lid in a Ball mason jar.

The key here is to have the jars packed, really packed. You'll keep the jars out for a day or two at room temp. before putting the jars into the fridge. I recommend placing the jars in a plastic bag in case you have some liquid spill out. The longer they stay out, the funkier they get. That could be what you are looking for, but you may want to be conservative on your first round. If you want a little less of a bite...keep at room temp for a day, then refrigerate for several days more. After this, it is just time to eat up. Have it on rice, noodles, or in a quesadilla! Enjoy!

Edible Education Online Class

2011-10-06T07:00:00.004-04:00

Edible Education is an amazing online opportunity to listen to the super stars of the food movement speak passionately about the food revolution.

Nikki Henderson of the Peoples Grocery and Michael Pollan lead up this class being offered at UC Berkley with support form the Chez Panisse foundation. And thanks to YouTube we can all sit in on a class about the latest goings on in the food revolution.

The course consists of conversations with the all stars of the food movement... might I suggest starting with a rather inspiried talk by Director Peter Sellars. Other speakers include Slow Food predident Carlo Petrini, Marion Nestle, Jack Sinclair of Walmart, Ann Cooper "the renegade lunch lady," Eric Schlosser of "Fast Food Nation," Alice Waters and many others.

Tune into YouTube as the semester continues for all of the lectures, and an education in whats happening right now in the food revolution!

Hot, hot, hot

2011-10-05T09:06:00.012-04:00

My brother has been on a hot sauce kick. As in, he has been making hot sauce like crazy. Like the mayonnaise I made the other week, making my own hot sauce had literally never crossed my mind. But, when every pepper plant in my yard seemed to be full of ripe peppers daily, I needed some way to use them all. A bit of whiskey secured my brother's services for the evening and we were ready to go!
My brother has made countless hot sauce batches in the last few days so he had lots of suggestions. You can cook it, just blend it, use all the same peppers, use a mix, add red bell peppers for color, add garlic . . . my eyes started to glaze over.

When I'm trying something new, I tend to go with the one with the best chance of success. Chris had spent all day trying out different concoctions, but I decided that I'd go as pure as possible. And that I wouldn't cook it. And (foreshadowing) that I wouldn't seed the peppers.

Back to the recipe. What I loved so much about Chris's recipe was how amazingly simple it was (have you noticed that simple is my mantra?). The ingredient list for my basic hot sauce is as follows:

hot peppers
vinegar
sugar
salt

You can seed the peppers so they are less hot if you want. Then all you do is cut the peppers in half (this is just to help the blender chop them up, if you have a better machine, you can skip this step) and toss them in the blender. For every cup of peppers, add about a tablespoon of vinegar, a pinch of salt, and a tablespoon of sugar. Then blend.
I used a little bit of garlic in the first batch and a small red pepper in the second batch. I blended both batches in my blender on "liquify". After the first batch was done, I jauntily dipped a spoon into the bright red sauce and tasted it before passing it to my brother to taste. So very hot! So very very hot! My desire for a simple, pure sauce (with seeds!) had yielded one of the hottest sauces I've ever had. Delicious, but so hot we will have to use it sparingly.

For the second batch, I added a gorgeous red pepper hoping it would temper the heat a bit. And it did . . . a bit. This hot sauce is still hot as balls, but it has a sweet start so that helps. And they are both gorgeous!
Play around with this recipe, that's the best part, You can make small batches and then tweak them until you get the right mix for you. Play with the amount of vinegar, the salt, the sugar, everything! I love how hard it is to mess this sauce up.

For this recipe, the total prep time was maybe 20 minutes, and that included picking the peppers. Takeaway? I made hot sauce!! At this rate, maybe I won't have to buy condiments ever again!

'Tis the season for soups

2011-10-04T07:54:00.004-04:00

When I walked into Sallie's kitchen the other day, I was drawn to the warmth and comfort coming from the three large pots simmering on her stove.

She was making a beef stew, which after simmering for a long while, was thickening up nicely. Every once in a while, Sal would replenish the lost liquid with the beef stock (bones with marrow, shiitake stems and salt) she had going in another pot. Her beef stew looked so substantial- like a full meal on its own- beef cubes, onions, garlic, tomatoes, parsnips, sweet potatoes and red wine. And, don't forget that nourishing broth.

The third pot held the beginnings of chicken broth- chicken pieces, fennel and salt- to be frozen and used later for healing soups during cold season, or flavoring base for risotto.

Broths and stocks are so absurdly easy to make. Just add your veggies, herbs and/ or meat, cover with water and simmer until liquid is reduced by half. You can find Shannon's recipe for chicken or turkey stock here, and my method for making veggie broth here. Enjoy soup season, y'all.

Michael Pollan answers YOUR questions

2011-10-02T11:42:00.003-04:00

The New York Times Magazine is holding a forum where you- yes YOU- can ask your burning food questions to Michael Pollan! The Q and A starts on October 5, but you can read answers from the Food and Drink issue and submit your questions here. Everything from in vitro meat to healthiest oil choices to ideas on food subsidies are discussed. Looking forward to seeing what folks are thinking about!

I Love Lucy to Modern Family: Renovating a Cape Kitchen

2011-09-29T20:47:00.038-04:00

My husband and I have a small cape on the Northside of town. He found this buggy for sale and upon first visitation, I leaned over and whispered, "Are you mad at me?" As a first time homebuyer, the wallpaper and orange cabinets seemed to be too much to conquer. But, Rob was right: this house had potential. Over time we've been chipping away at the 1940s style kitchen, making something that fits us and our life.

Busy wallpaper and dark cabinets - eep!

The kitchen was small (!) and separated from the larger more formal dining room, which is typical of traditional capes. The kitchen even had a built-in ironing board and the original stove. This push button relic took ages to boil water and half the kitchen space.

Check out the space between the eyes!

For the plug-in appliances, like a percolator!

When we moved in the first thing we did was to pull down the wallpaper (Mom helped, she was such a trooper). But, underneath the wallpaper was more wallpaper and rough plaster.

'Alo, patches!

I'm not gonna lie. Our kitchen looked like this for a while, I mean a while. I preferred it to the wallpaper, but clearly something needed to be done. Then, like magic, we found the energy to do this....

But, we still had two more opponents!

The wall separating the kitchen from the rest of the house and the linoleum flooring.

Ehh...this was going to harder than we thought.

Make that WAY harder than we thought.

Heavy machinery was required.

The wall came down.

Holy smokes! The house felt twice as big!

But, the floors were still a little busted.

One of Rob's dearest friends re-did our hardwood floors.

Here we are enjoy the new flooring with a glass of wine.

We still have more to do, but the hard work has made our small kitchen fit our lifestyle...lots of cooking and entertaining. The greatest pay-off is the integration of the cooking space and the living room. We put our farmhouse dining table in the front of the house, and the couch in near the kitchen. This layout allows us to enjoy our company and cook at the same time. Life is good.

Brain Food Farms

2011-09-27T07:29:00.001-04:00

One of my favorite things about being a farmers market manager is getting to see the new talent, the food artisans who are in the beginning stages of turning their craft into a business. It is so brave and beautiful, not only to nurture your craft, but to dedicate yourself to it and make it your livelihood. Whether it is bread from Norwood Cottage, macarons from Petites Bouchees or the diablo cookies and apple empanadas from Hispania Bakery, you know that when you eat food from these specialty bakers, you have been given a very special gift.

As I watched Forks Over Knives this weekend, I was reminded of one of the newest businesses, which I know will be a gift for many time strapped folks who know the value of eating real food- Brain Food Farms.

In Chef Steve Rogge's words:

Brain Food Farms offers seasonal, local, organic, raw and prepared food to the families of Richmond, Va. Foods prepared are all natural with no preservatives, additives, dyes, artificial flavors, refined sugars or refined grains. Brain Food Farms offers products ranging from pre-cut organic vegetables to fully prepared meals ready to heat and enjoy. Our made from scratch products provide a quick and convenient way to keep your family on track. Plus, we do the shopping for you! Food can be picked up directly from our kitchen at 2300 Founders Bridge Blvd, Midlothian, VA 23113, at the St. Stephen’s Farmers market on the corner of Grove and Three Chopt on Saturday mornings from 8 to noon, or we will deliver it to you for a small flat fee ($3-$5 based on proximity to the market) on Saturday afternoon. Foods are procured directly from local farms whenever possible or will be purchased organically from a local source. We recognize and fully comply with the GAPS, SCD, Paleo, GFCF diets and many other variations.

Serving a quality product is at the forefront of our mission. All meats for sale are organic and pastured. All poultry is free range and organic. Genetically modified products in any form are strictly prohibited. We use all natural spring water for all of our stocks and soups. We have visited and talked with all of the farmers and suppliers we procure ingredients from and make sure the standards that they set for themselves are as high as our own. You are what you eat!
The GAPS, SCD, and GFCF diets have been shown to alleviate symptoms and complications from autism, schizophrenia, Aspergers, dyspraxia, dyslexia, epileptic seizures, obesity, ADD, ADHD, depression, and anxiety.

And the brain and brawn behind all of this amazingness?

Steve Rogge is the founder and Executive Chef of Brain Food Farms. He grew up just south of the James River in Midlothian, VA; spending many childhood summer days helping at his Uncle’s cattle farm in Southern Virginia. He went on to earn his bachelor’s degree in Economics from the University of Virginia in 2006, followed by three years as a financial modeling analyst at Standard and Poor’s in Washington, DC. In early 2009 he enrolled into a DC culinary school and simultaneously worked as a line cook in a James Beard Award nominated restaurant in Arlington, Va. Moving back to Richmond in the summer of 2010, he worked as a line cook at Six Burner Restaurant in the Fan District, while working part time as a private chef to special needs families. In April 2011 he left his work as a traditional restaurant chef to work with special needs families full time. As of August 2011, he is also the culinary director of SportsQuest, an athletic company based in Midlothian, VA where he constructs healthy menus for Olympic and Olympic caliber athletes.

There you have it- I am definitely starting this week with a whole new appreciation for the small food businesses out there. Are there any others we should get to know? We'd love to share their stories!

Slow Food Film Feast!

2011-09-26T09:36:00.000-04:00

This summer I've been working with our local Slow Food Chapter to help put together the first Slow Food Film Feast! These guys have worked hard to create an amazing line up of educational, fun, and inspiring films all focused on important food issues. This first "Reel Food RVA" event will include feature films like Farmageddon, Queen of the Sun, and Truck Farm. The all day Saturday event opens with three documentary films for food and film lovers of all ages starting off with a great piece from Bill Nye that's perfect for early morning. (Just like Saturday mornings back in the day!)

This event helps to kick off national Food Day which is Monday Oct. 24th. Join us October 22 at the Byrd Theater in Carytown for a day, hour, morning or afternoon of film and, of course, food. Stay tuned for ticket, and vendor information.

Sponsorship: Help get the word out about your own sustainable and local food efforts while supporting Slow Food RVA. For information on Sponsorship opportunities contact Stacy Luks at info@slowfoodrva.org.

Apple Down Slaw: An Accidental Dinner

2011-09-23T06:00:00.023-04:00

So, I came home from the gym last night ready to do nothing, but dinner was unplanned and needed to happen. Well, like any good procrastinator, I did other things than the thing I should be doing (in this case making dinner). I decided it was time to wash and arrange my lovely bounty of local apples (thank you, Agriberry!).

Aren't they lovely?

Well, as luck would have it, I let one of these beauties slip from my hands. It landed (bam!) right onto the hardwood floor. I reached down for the apple and one side was already a bit mushy - there was even a bit of apple juice bubbling off the top.

Apple juice anyone?

So, there was a choice to be made: keep or toss this damaged fruit? It wouldn't have much of shelf life and I've already told you that I was feeling SO lazy. I confess, for a moment, I thought of composting. But, then I started poking around in the fridge for ingredients that would be friendly to a bruised apple. That's when I found these guys hanging out with nothing to do....

Sweet apple with cabbage, carrots, and celery - nice! It seemed dinner was just within reach....next, I turned to the pantry and found more willing companions....

So, there it was! For dinner we'd have apple slaw served with extra sharp cheddar cheese. To make the slaw, I used the grater for all the ingredients, except for the cabbage which I thinly sliced. I combined all the fixins in a large bowl with the lemon, oil, vinegar, salt, and pepper to taste. I've even tossed a few red pepper flakes.

Dinner is served!

Really and truly, this dinner was unplanned and happened in less than 20 minutes. Just what the night called for....it was light, healthy, and delicious (and did I mention easy?!). What a nice reminder of what is possible with a bit of energy, imagination, and good ingredients.

"Canning for a New Generation"

2011-09-22T07:00:00.004-04:00

In the spirit of the upcoming Yes We Can! event, I thought I'd share my new favorite canning book; Canning for a New Generation by Liana Krissoff with photography by Rinne Allen. These two ladies from Athens, GA know how to can it. The book is organized seasonally (my favorite way) with a nice introduction that takes you through the basics. Or if you already have some canning experience, you can jump right into cardamom plum jam, hot pickled okra and tomato and cashew chutney (!) Also, many of the canning recipes are followed by other exciting recipes in which to incorporate your newly canned goods. Oh, and if all that hadn't already won me over, there is a a recipe for "The Perfect Sidecar" finished with Brandied Sweet Cherries, um... yes please.

So, for now I plan on starting with Red Onion Marmalade with the canning swap in mind... okay spreading it on slices of crusty bread layered with a slab of aged cheddar is not bad for inspiration too. Come on, yes you can!

Yes We Can! Details

November 5, 2011
3 p.m. to 5 p.m.
Location TBA

And it's all free! You just have to bring something to swap!

Send your name, your products and about how much you will be bringing

a whole new world!

2011-09-21T00:00:00.001-04:00

I feel like I have a thousand irons in the fire. It's ridiculous.

In the meantime, I am so freaking psyched about the mayonnaise I made. Still! It's making me a bit cocky and I'm thinking about taking on another item that is consumed like gangbusters in my house.

Soy milk . . . holla! My little crew of three goes through a ridiculous amount of soy milk. I have been just buying it because I figured that's what you do. But that whole making my own mayonnaise thing has changed my tune.

I'm thinking of getting a soy milk maker. Truth, I had never heard of this before. But, my friend mentioned it the other day and I have been hung up on the idea ever since. I mean if I can make mayonnaise, I can make soy milk . . . right? We'll all find out soon because I am angling for the soy milk maker as my birthday present (October 9th if you are reading this old man!).

Has anyone else ever made their own soy milk? For some reason, I feel like if I make my own soy milk I will have truly "arrived" somehow. Man oh man, this is exciting!

Growing for the Community Kitchen

2011-09-20T07:54:00.004-04:00

Two more reasons to love your RVA: some of our museums are growing fresh, local food for the food bank, enhancing their original mission and focus. Lewis Ginter Botanical Garden has a 'Community Kitchen Garden', with a goal of delivering 10,000 pounds of fresh vegetables this year to the Community Kitchen. This part of FeedMore prepares food for Meals On Wheels and the Kids Cafe. I got to work in this garden during the summer with our youth volunteers, giving me great insight on how many hours it takes to work and plan a production garden. A whole, sweaty lot.

The produce we grow is determined by the Community Kitchen's need, so they request certain crops at the beginning of the season. This year, we grew zucchini, yellow squash and tomatoes until they were each taken down, slowly, by squash bugs, a common pest in this area. We were able to get 8,819 pounds to date, so that is not too shabby. We've now planted 150 Cauliflower plants, 225 broccoli and 84 cabbage for this season. You can read more about our adventures this season here (along with all the other fun stuff going on in the Garden), and sign up to volunteer here.

See how much fun we have? I also got to grow herbs (mostly basil) for the cafe at the Garden with the youth program- We had even made the compost the herbs were grown in from kitchen scraps from that very cafe! Hyper-local!

Since the season is winding down, I wanted to check out other gardens with similar goals in the area. Lo and behold, the Science Museum of Virginia has its own garden called the Green Acre.
Brian (the manager of LGBG's Community Kitchen Garden) and I went out last Friday to see how the project at SMV is going. A beautiful green space behind the museum holds a permaculture exhibit (maintained by Tricycle Gardens) and lovely herb and veggie plots tended by Matt (the Outreach Coordinator for the museum) and Katie, (the manager for the Green Acre). In between their other museum duties, Matt and Katie also grow and deliver herbs and veggies to the Community Kitchen.

Love how you can see the FFV factory behind the herb section.

Thanks Matt and Katie for showing us the Green Acre! I love how beautiful and urban it is. Even their supply room also houses a old RVA street car! The Green Acre will soon house several bee hives, so if you are interested in beekeeping, there will be an opportunity for hands- on learning with the Richmond Beekeepers Association. If you would like a tour or to help out in the Science Museum's Green Acre, contact Matt at mbaker@smv.org.

Adventures in "condimenting"

2011-09-14T12:01:00.001-04:00

I did it! I created mayonnaise!

Or I made some at least!

Forgive the dark pictures, but this was a night-time activity. I actually had a friend visiting from out of town so I put him to work as a taster last night at 10:00 pm (he's good people).

This recipe that my friend found on Vegan Epicurious was outrageously easy to follow (which was exactly what I needed to attempt it at night and, ahem, after a few beers!).

I gathered my ingredients and got started.

I might not have needed the ducky and the baby monitor, but I thought they were a nice homey touch!

Ingredients:

½ cup of soy milk, plain and preferably unsweetened
1 cup plus 2 tablespoons of canola oil
¼ teaspoon of apple cider vinegar
¼ teaspoon of agave
¾ teaspoon of kosher salt
½ tablespoon of fresh lemon juice
zest from 1/8 of an organic lemon
1/8 teaspoon of dry mustard

Again, this recipe really was easy. All I did was pour the ingredients right into the blender. I mixed, I blended, I liquified . . . I achieved mayonnaise!

But, alas, I thought it was too salty and a bit sweet (even though the soy milk was unsweetened and I only added the tiniest bit of agave).

When I make this again, I will wait to add the agave until after I mix it up and taste it. Some people might like a slight bit of sweetness, but I tend to not like that so much. And I will add MUCH less salt.

Everything turned out great in the end though. I was still worried about it, but after a bit more tweaking (and the adding of my best friend, garlic) we deemed it an acceptable and tasty first effort!

What about you guys? Did anyone get a bit more fancy with your mayo-making? Recipes please!!

Two classes you won't want to miss!

2011-09-13T07:20:00.003-04:00

Go RVA! There are some really fun foodie events coming up this month.

This Saturday, Mise en Place will have a Farm to Table market tour and cooking class at The Farmers Market @ St. Stephen's. The class meets at 8:30 to do a tour of the market, then start cooking by 9:30 or 10 and eat around 11:30-noon. This will be the fourth F2T class that they have taught this season. Chef Jannequin Bennet says these classes are always very lively- sounds fun, oui? The class can usually finish about 5 different recipes, depending on where people's interest lies, though one class completed 7 different dishes! You can learn more and register for this class on their website.

And, if you are getting ready for the RFC's Yes We CAN! preserved food swap, you won't want to miss Tony Arrington's lunchtime lecture at Lewis Ginter Botanical Garden on 'Preserving the Harvest', September 28 from 11:30- 1:30. Learn about pressure canning, proper freezing techniques and how to preserve herbs for the 'off seasons'. I do get to help with this class, and am pretty psyched to learn what Tony knows. You can learn more and register here. See y'all there!

Make Mine Virginia Wine - And Box It Up, Please!

2011-09-09T00:01:00.010-04:00

I'm going to talk about two often misunderstood things: Virginia wine and boxed wine. My folks loved boxed wine when I was a kid. I think it wasn't their preferred wine, but it was fairly tasty and cheap. Even as a kid, I understood that there was something funny about boxed wine. Maybe it was the silvery interior bag? Maybe it was the cork-less spout? Maybe it was the bulk-sized offering? Or maybe it was that my folks joked about it? Either way, there is something about wine in a box that always garners a chuckle.

Let me be clear. I am not a wine expert. I drink wine and my husband has dreams of growing grapes in Virginia. Last year we took a big step forward to realizing this dream when we purchased nine acres of land south of Charlottesville. In order to prepare for our future life as wine makers, we drink wine and we visit vineyards as often as possible (it's our job!).

Sometimes people complain about the cost of Virginia wine - they say it is expensive. Often times it can be. But, remember that these wine producers probably have mortgages on their land, unlike their French and Italian counterparts with more established businesses. And, with any market, there are good deals and not so good deals. It is all about finding what is tasty to you at a price point that matches your budget. And, hey (!), the more we drink it the cheaper it will be become!

Wineworks by Michael Shaps, located in Charlottesville area, is a great option. And yes, it comes in a box. Shaps makes 100% Virginia wine and has a focus on making tasty wine at a tasty price. A box offers about 4 bottles of wine and the price is nice. We purchased a box of 2009 Cabernet Franc for less than 30 bucks (on sale). This is a tasty and approachable wine. Cab Franc grows well in Virginia, and so the flavors are balanced and not beaten to oblivion with oak. With boxed wine, you aren't looking at a product to let age over the years, but you are going to have a product that will be enjoyable for weeks after opening and easy to share at parties. Plus, you won't have to worry about a corked product. So, open your hearts and minds to Shaps's boxed Virginia wine. You won't be sorry you did.