Red Cabbage Coleslaw with Greek Yogurt

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

What you'll need..

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

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

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

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

Agriberry and Virginia Goat Industry on Virginia Home Grown

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

Amy's Garden Featured in New Sur la Table Cookbook

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

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

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

Want to try a CSA?

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

Lisa says:

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

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

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

Eating at Amuse

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