Free Back Issues of Organic Gardening

Our friend Eric just filled us in on a great opportunity for all those who enjoy Organic Gardening Magazine. Google Books has site where you can view and read back issues of this informative publication free of charge. Click Here to check it out.

New Area CSA

A new farm (they've just moved their farm closer to our area) is in town. According to their site Frog Bottom Farm uses sustainable farming practices. Their Website says they".. do not use pesticides or harmful fertilizers on any of [their] crops, [and] use trace amounts of a seawater-based foliar fertilizer." They also say they irrigate from a springfed creek.

For more detailed information about this wonderful sounding farm, visit their website . They provide lots of good information.

Here is the run down of their expected CSA share contents...

Early summer possibilities (June - early July): beets, carrots, chard, cucumbers, eggplant, endive, fennel, fresh herbs, lettuce, scallions, shallots, summer squash, tomatoes
Late summer possibilities (late July - early September): cantaloupe, carrots, chard, cucumbers, eggplant, fresh herbs, onions, sweet and hot peppers, potatoes, radishes, shallots, summer squash, tomatoes, turnips, watermelon
Fall possibilities (late September - October): beets, bok choy, broccoli, cabbage, carrots, cauliflower, collard greens, cucumbers, eggplant, fresh herbs, kale, kohlrabi, lettuce, mustard greens, onions, sweet and hot peppers, potatoes, pumpkins, radishes, rutabagas, summer squash, sweet potatoes, tomatoes, turnips, turnip greens, watermelon, winter squash
How much does it cost?
A full share costs $550 (equivalent to $25/week). A half share costs $300 (equivalent to just over $13/week). Some folks split a full share with a friend or neighbor - you’re welcome to do that. We accept checks and money orders.
Where do members pick up their weekly shares?
You can pick up your weekly share at the farm or at one of several drop sites in Charlottesville, Roanoke, Lynchburg or Richmond. We’re still determining exact pick-up days and locations, and we’ll post that information right here as soon as we know it.

What a "Foodie" Can Love About Winter

This weekend I was emailing a friend of mine and started thinking about all the great new things I have tried and/ or cooked up so far this winter season. The cold winter offers up the perfect excuse to stay in, turn on the oven, and cook up some wonderful warming comfort foods. Thinking back just since Christmas I have tried quite a lot of new things. This winter I made my first home made brownies from scratch, my first homemade quiche crust ( several times now), my first poached chicken for a chicken pot pie, my first whole mustard tarragon vinaigrette, my first cranberry orange bread, first ginger snaps, first biscotti, first from scratch pancakes, first lentil soup, first split pea soup, 2nd ever beef stew (with grass feed beef). I also ate mackerel, rock fish, conk, sardines, roasted duck and bluefish for the first time. Thanks to Natalie I had my first taste of freshly fermented kimchi, and yummy homemade lentil cakes. Tiny things really, but I grew up on boxed cake and wonder bread! Breaking outside of old patterns can be hard if your on auto pilot... but so much fun when you do! I am still taking small steps of sorts in the quest for kitchen knowledge and culinary um... prowess .... defined as (Superior skill or ability. Superior strength, courage, or daring, especially in battle!) but, this is one quest that guarantees reward.

Food Democracy Now

For those of you who didn't hear about the campaign to convince President Obama to name a sustainable agriculture proponent to the position of Secretary of Agriculture, I apologize. As I am sure you know that position has been filled and Obama's choice of former Iowa Gov. Tom Vilsack was not someone on the sustainable ag. list. (Vilsack attempted a run for the Democratic Party Presidential candidate. When he had dropped out early in the race he threw his support behind Hillary Clinton and campaigned heavily for her. Once Obama won the primary Vilsack supported him. )
However, Food Democracy Now is not giving up on getting someone dedicated to sustainable agriculture in the department. They have moved on to the Under Secretary position, stating that it is there belief that the Under Secretary of Agriculture may actually have a bigger influence over the day to day operation of the department. Food Democracy Now was founded in Iowa by a handful of experienced supporters of sustainable farming including Aron Woolf, the producer and director of King Korn, and Paul Willis who among other things is of Niman Ranch. Niman Ranch offers pork from hogs raised outdoors. These are not luxury grazing, foraging farms, but sadly in the world of Iowa farming simply being able to promote and maintain hog farms that are anything but indoor confinement operations is a bit of a feat.
To view their website, links to dozens of articles about them and their movement, and to cast a vote of support for their list of potential candidates, which they refer to as "The Sustainable Dozen" please click Here.

On the Road to Victory

This year looks to be another big year for Victory Farms. Charlie has set out once again to Double the number of people participating in the Victory Farms CSA! In addition, he has been in the running for White House Farmer... an idea put forth by Michael Pollen in an NPR interview and similar to the eat the view campaign to turn White House Lawn into productive fruit and vegetable gardens. Well, thankfully for us in Richmond anyway Charlie did not end up in the finale three. However, I am certain that the Nation would have benefited greatly from his expertise and enthusiasm for sustainable and wildly productive farming. If you are interested in checking out the White House Farmer site and viewing the final voting results (polls closed last night), click Here.

Given, their goal of doubling their CSA memberships Victory has extended the application deadline to join. It's not too late. Visit their website for more info.
In addition, several of us were rather holding our breath to see what would come of Charlie's plan to open a local store front to sell his produce. It looks like those plans have been put off for now anyway. Here is short excerpt from their latest e-mail...

"After much searching and contemplation, we have decided to hold off on opening a retail storefront. Weighing economic and family feasibility as well as logistical considerations, we have decided to focus on the tripling of the garden and the doubling of the CSA membership. We do not want to increase our overhead at this point nor compromise the CSA experience for anyone.
So, the plan is now to do the two markets we've mentioned previously -
Tuesdays at Bryan Park from 3-7pm and
Saturdays at the South of James in Forest Hill Park from 8am-1pm (NOTE: new ending time!) - The 17th Street Farmers Market on Thursdays from 9am-1pm.
Please note, though, that the month of April is going to be a different plan. Due to the city's insurance restrictions, we cannot setup there until May. For April only, we will be at either the Crossroads Art Center Market or at the 17th Street Farmers Market on Thursdays. We may also do the 17th Street Market on Saturdays just for April, but that is TO BE DETERMINED and we'll let you know for sure soon when I hear back from them. We will have more space at all three markets as well as more staff to help serve our customers. We are working on new efficiency methods to speed checkout. And we will purchase a refrigerated box truck to aid in the transportation and short-term storage of the produce.We are still entertaining the idea of a case in one or two strategic locations around town and we'll let you know if that becomes available."

The Bryan Park Market (Off of Lakeside Ave) may be a new one to many of you.
As well as the extra hour for The South of the James Market!
It is promising to be another exciting market season for us all with other new markets planned including two new ones in the west end of the city (not the short pumpy west end, but west end old school style). We will keep you posted!

February and Chocolate

Happy February!

This time of year there is always a lot of focus on Chocolate, particularly good and fancy Chocolate, and here I am to add to it. Having just recently finished Nina Planks great book , Real Food: What to Eat and Why, (Everyone should read it)I was inspired to pass on what she has to say about Chocolate. Click Here to check out Nina's own blog and specifically her valuable information on chocolate. I also like her suggestion of using the nutritionally valuable chocolate Nibs in place of chocolate chips in some of your culinary pursuits. Treat yourself to some delicious, and nutritious chocolates this season, and don't look back!
For local creators of chocolate confections check out ....
1. Chocolate Cravings : ( I personally recommend their dark chocolate bark with smoked almonds and sea salt). A regular Market Vendor at the Lakeside Farmers market, their sturdier items such as the chocolate barks are available at the Lewis Ginter Botanical Garden Gift Shop. She also offers such items as Guniess Brownies, Fancy Boxed Truffles, and Chocolate Tarts.
2. Seven Hills Confections : This is a new branch of Seven Hills Market on Forest Hill Ave. A regular vendor at the South of the James Market, Seven Hills seems to specialize in boxes (6 piece or 12 piece) of specialty chocolate truffles.
3. Gearhart's Chocolates : In Charlottesville, this is a well known local producer of fancy chocolate confections of all sorts.
4. Cocoa Mill Chocolatiers : In Lexington Va... apparently the Wall Street Journal selected their Heart shaped box of truffles as "best over all."
And Here is another good resource for quality chocolate.
Know of any other local chocolatiers that specialize in fresh, hand made chocolates? Let us know!

Secret Suppers

This week I just finished reading Secret Suppers: Rouge chefs & Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere In Between. This exciting book by LA based food journalist, Jenn Garbee is well worth the small amount of time it will take you to breeze through each fascinating chapter. In Secret Suppers, Garbee (http://www.jenngarbee.com/) dedicates each chapter to a different underground dining experience, taking you right along with her to experience everything from unsatisfying $200 6 course meals in open fields. To truly gratifying, and inspiring 6 course meals for $40 in D.C. (specialty cocktails included)! Every element of these undergrounds was interesting to me, including the varied ways each selects their lucky dinner guest. Some of these underground restaurants focus on fresh local fare, but most focus solely on trying to create interesting and delicious meals.
To visit the only "Virtual" Underground Restaurant she covers, check out Sub Rosa. This micro-distillery! and virtual restaurant is worth a visit.

This book is perfect for anyone interested in experiencing or even creating great food, amazing culinary feats, and social adventure.