Gearharts Fine Fine Chocolate- New Treats and Wine Pairing Events

Tim Gearhart, creating the confections

As cool weather settles in folks tend to start craving these delicate chocolate confections all the more, and Gearharts has come up with some nice ways to satisfy that sweet  tooth.  Last week, Shannon and I were lucky enough to be invited to a wine and chocolate pairing at Gearharts Chocolates.  We have loved this local chocolatier for a long time- we've even visited the flagship shop in Charlottesville.  Several local bloggers were invited for the pairing- wines from J. Emerson and chocolate treats were made right in front of us.

Wine pairings courtesy of J. Emerson

We chatted with friends and watched eagerly as figs, candied orange peels and local apples were dipped and spiced and matched expertly with dessert wines.  The reason for this outing was to learn about Gearhart's plans to open their Libbie Ave. shop for private parties to enjoy their own wine and chocolate pairing events.  We couldn't think of a nicer way to spend a bit of a crisp fall evening or a fun addition to holiday celebrations.  Contact their shop for more information.

Candied orange peels with chilies, pine nuts and dark chocolate

Chai spiced pecan

While the importance of maintaining absolute freshness of the handmade chocolate truffles prevents them from being sold outside of their own shop, Gearharts has created a line of products that can be sold elsewhere.  Their chocolate bars, spiced pecans and drinking chocolates are sold in several local groceries.

beautiful bars

Drinking chocolate with chilies and orange

Gearharts is an incredibly special artisan food shop in Richmond.   Their inventive flavors like Michigan cherry, cardamom and earl grey will make you fall in love with chocolate all over again.  Why wait for a holiday?  Show Gearharts and someone special some love today!

Deja vu....

Last week I let you know about my new adventure, a pocket grocery in Bellevue called Little House Green Grocery.  I even bugged you for a vote in the i.e.* Start- up Competition, a move that helped to  crash the server and halt the voting.  We were in second place!

You guys have been so supportive of this venture- and Jess and I could not be more appreciative.  Your interest is keeping us going!  So, I hope you will be able to be able and willing to summon the enthusiasm you had last week and vote again when the voting resumes today.  Here's the story from the i.e.* headquarters:

The public voting period for the i.e.* Start-Up Competition will be reinstated at 9:00 a.m. on Tuesday, June 5, 2012, on www.ie-rva.org. Record high traffic during the initial vote this week overloaded the server so that one-quarter of the 143 contestant entries were unable to capture votes. The new voting period, from June 5th at 9:00 a.m. to June 7th at 11:00 p.m., will serve as a replacement for the initial vote. In the meantime, the www.ie-rva.org site will be migrated to a server with larger capacity.
After the online vote, finalists will be notified and prepped to compete before a panel of judges at an exciting, “American Idol”-style event on June 21st at Richmond CenterStage (competition begins at 7pm; doors open at 6pm). The winner will be announced that evening and will receive a $10,000 cash prize and six months free office space.
The Chamber launched the i.e.* initiative in June 2011 to highlight the Richmond Region’s talented workforce, make cross-industry connections and encourage new innovation and growth. The first of its kind in the area, the Chamber’s i.e.* initiative also produces and partners on programming such as idea salons and shop talks, and is working closely with Governor McDonnell’s office on promoting 2012 as the Year of the Entrepreneur in Virginia.

Look for this logo under the 'Food' section, and vote every 24 hours from Tuesday, June 5 at 9:00 am through Thursday, June 7 at 11:00pm at http://www.ie-rva.org/?page_id=1103.

Again, many many thanks for your support!

Introducing Little House Green Grocery!

Guess what, y'all?!  We are opening a neighborhood green grocery!

After years of working with farmers markets and studying food policy, (and out of my own desire to feed my neighbors) I finally found someone crazy enough to take the leap with me into the world of retail.  Even with all of the roadblocks put up by permits and the details of commercial real estate, my partner Jess and I have been buoyed by the unwavering support of our community. 

Our vision, quite simply, is to feed our neighborhood well.  Little House Green Grocery will offer customers a convenient, neighborhood source for locally produced foods, fresh produce, grocery essentials, and a limited selection of prepared foods while providing a community atmosphere through events and classes. Though we don't know the exact spot yet, we do know that the grocery will be located in the neighborhood of Bellevue, which has a reputation of supporting small businesses and progressive causes. Our vendors and our neighbors are really excited, and so are we!

Ultimately, we want to make this model adaptable to other communities in the city.

Our website is still fairly basic (we are building it ourselves to save cash, but welcome your tips and ideas!) but our Facebook page is pretty lively.  Check 'em out for the play- by- play as we move toward our opening in the fall!

To add to the adventure, we have entered a local start-up competition put on by i.e.* with a prize of $10,000. The public is asked to vote on the contestants May 30 through June 1. There are 143 contestants, so we need your vote!  Please save the date, tell your friends, and vote for Little House Green Grocery. We will use the funds towards our start-up costs.  If we get into the top ten finalists, we will get a billboard (so we hear) and great exposure, which will be invaluable.

We will be starting a Kickstarter campaign soon- we love what crowd sourcing has done for local projects!

Also, if your favorite food producer is looking for a new outlet, please send them our way. The vendor agreement is on the website, as well as our contact info.  We are particularly looking for four season farmers and locally produced pantry staples.

Thanks y'all!!

RFC visits: Edible Landscaping

Last week, some of the family gardeners came into town and wanted to check out the Edible Landscaping nursery in Nelson County.  Edible landscaping is such an appealing idea in general that we were all excited to see which fruits we could introduce into our gardens at home.

Blackberries

Fat blueberries

Everyone was so helpful and so nice at the nursery, including owner Michael McConkey who walked us around, bursting into song every once in a while and joyfully exclaiming over fruiting plants as though he was just discovering them himself.  He even brought me this giant mulberry that was one of the sweetest I have ever tasted!

Michael and his giant (and super sweet) mulberry

Figs

Gorgeous pomegranate flowers

Swallowtail feasting

 We had such fun exploring the idea of introducing more food plants into our gardens.  My uncle Alan and aunt Paula wound up with several plants- including an asian pear tree and a goumi berry (which is a nitrogen fixer in addition to having tasty berries).  Alan had to sit with the shrub on his lap on the ride home, but it was a most lovely drive.

Uncle Alan and his Goumi berry

I didn't bring anything back because I had not done sufficient research on what to plant, but there is always mail order...  It is a fun day trip though, so head on out sometime, and bring some fruits home!

Sullivan's Pond

I hope you have experienced the pleasure of Sullivan's Pond goat cheese.  I remember my first taste- Casey unwrapped a fig leaf to reveal a fresh, soft chèvre which was dusted with salt and pepper. That was three years ago- and I still remember it so clearly!  I had eaten goat cheese before, but never as fresh as that one.  This past Sunday, Slow Food board members Ashley, Amanda, and I had the great privilege of meeting the folks behind the cheese, Rona and Tim Sullivan, at their Wake,Va farm.

Rona and Tim with their fine pup Murphy*

 We came prepared to help with chores and projects on the farm.  Since it was a little dreary when we arrived, we sipped tea and got to know each other in the Sullivan's kitchen.  Other friends of the farm arrived, and we helped prepare the soap for next week's market.

Rona cuts soap for the market.*

We talked a lot about what farmers need in order to get their products to consumers through markets, restaurants and groceries. Small business considerations like health insurance and marketing are complicated by the demands of a farm and travel time.  It was eye- opening to hear a farmer's perspective.

Sullivan's Pond Micro Dairy includes an aging area for the blue cheese and Mill Creek.*

We did fit in a little bit of weeding once the sun came out.  We also learned what kind of things a goat will eat... Most green things, really!  The Sullivan's have several different breeds, each with their own dispositions and milk qualities.  The goats each had names- celestial or floral mostly.  Tim said he is not allowed to name them after Star Trek characters.  I have no idea how they keep track of them all!

Goats love vetch!!

One of my favorite parts of Sullivan's Pond cheese is the all natural packaging.  Fig leaves, chestnut leaves and corn husks are all an essential part of the experience. One of the jobs we took on was harvesting chestnut and fig leaves for future use.

Rona shows us how.*

My stash.*

The farm is an idyllic setting and the Sullivan's are the most wonderful people.  We hope you can join us on a workday there sometime soon. We are definitely going back.  If you want to try their cheese (as you should),  it is available at the South of the James market, as well as at Whole Foods and Ellwood Thompson.

The ladies on the farm.*

Sullivan's Pond Farm has the most beautiful chickens and goats ever!  Look at these sweet chicks*

and happy goats!*

*All photos by Ashley Cunningham

Horse and Buggy Produce

Megan and a gigantic tomato!

In an effort to get to know some of the folks working in our food system, I interviewed Megan Reynolds who works for Horse and Buggy Produce. She also plays in a superfun band and writes a foodie blog called she wears boots- all in all, a most lovely lady.


Tell us a little about Horse and Buggy.
Horse & Buggy Produce works with local farmers in the Shenandoah Valley and around Central Virginia to bring our subscribers the best, freshest, and tastiest local produce every week.  We started in 2006 by Brett Wilson, and from those humble beginnings, we now serve customers in Richmond, Charlottesville, Crozet, and Lynchburg.  We work primarily with a small, Old-Order Mennonite community in the Shenadoah Valley.  We provide weekly and bi-weekly produce subscriptions for local food lovers, in addition to products like pastured eggs, beef, poultry, pork, and trout; baked goods like granola and bread; and local artisanal cheeses, tofu, bread, pasta, spices, and other products.  We are really dedicated to local food, local farmers, and local artisans, and try to make our products as accessible as possible. We offer home delivery for just $2.90 per delivery; we'll bring it right to your door, and our shares start at around $25 a week.

What is your job description?
Heh, I always struggle with that one. How about: Social media guru / marketing / public speaking / personal chef /  delivery driver / saleslady.  I'd been a subscriber for several years when I moved to Richmond last August. I was talking to Brett Wilson, founder and owner, one day at the JCC pickup in Richmond, and commenting how wonderful it was that we could simply switch our pickup sites, and not have to find a new service. He mentioned that if I was ever interested in helping H&BP find new customers in Richmond, he could use the help. I said, "well, actually, I'm looking for a job".  He said "well, seriously, I'm looking for someone in Richmond to work for us." I said "well, SERIOUSLY, I'm looking for a job". Once we decided we were both serious, we got to talking, and I started working remotely for Horse & Buggy Produce here, in a range of capacities. So far, I've developed our communications with customers, revised our website, activated our facebook page, and started blogging.  Plus some public appearances, talking to groups, and helping to find delivery organizers. Oh and so much more, I can't write it all here. That's pretty much the way Horse & Buggy works.  The other women who work full time for us, Masha and Carly, would have similarly difficult times explaining their job titles.  The organization really does function like a family, and everyone does a whole lot of things.  There's truly no job too big or too small... One week, I'll be in a suit speaking to a large company about making Horse & Buggy Produce available at their location, and the next week, there are 40 watermelons in the trunk of my 1998 Mazda sedan. Seriously. 40. (I have pictures.) It's a wonder there are any shocks left in that thing.

What makes Horse and Buggy different than other subscription services?
#1: We're more convenient.  Because we work with a community of farmers, we're able to be more flexible with customers.  So, for instance, you can start or stop anytime you want. Sign up in the middle of the season, or the last 2 weeks. And in fact, we're moving to a year-round model this year, so the idea of a "season" will disappear.  You simply activate your account when you want, and deactivate it when you don't.

You can choose to miss deliveries.  If you're going on vacation to Bermuda (or Florida, or Wisconsin, whatever), just login to your online account, tell us what dates you'll be out of town, and you won't receive your shares that week, and you won't be charged.

We also allow folks to swap up to 1 item each week for something else. If you REALLY don't like beets, you just let the office know you'd like more of something else. No problem.

#2: We deliver. Yum. Yes. If you want to come to our pickup site at the JCC each thursday and pick out your produce, you can still do that.  But we will also deliver to your home for less than $3 each week. That's a box of produce on your doorstep. No driving or shopping. Right now, we offer delivery in The Fan/Museum District, Carytown, West End, Forest Hill/Woodland Heights, and Bon Air.  We hope to be able to expand to Church Hill and Ginter Park/Northside in the coming months.  If anyone out there is interested in helping us do deliveries in their neighborhood, we pay in groceries. It usually takes 1-2 hours per week, and most of our organizers make enough to offset at least half of their share cost.

#3: We're not a CSA.  CSA is a term that's thrown about a bit easily in the local food community, and we want to be clear. Horse & Buggy Produce is not a single farm.  We really do work with an entire community of farmers and it's one of our biggest assets.  Working with many farmers means that we can provide GREAT variety each week, and our customers don't bear the risk of farmers, as in a traditional CSA.

I mentioned the Mennonite community we work with.  All of these farmers are small plot farmers, growing a variety of crops, and before 2006, many of them didn't have a way to get their produce to buyers.  (Remember: some of these folks still use horse and buggies to get around!) Without a way to distribute their produce, in 2006, the community came together and created a "community auction", where farmers come together several times a week in a big outdoor pavilion, wholesale buyers from nearby gather, and they auction their produce.  We see these farmers every week, visit their farms, and have created long term, lasting relationships with them.  We see their kids at the auction.  We drink coffee and have lunch with them.  Most importantly, the entire community has dedicated itself to the auction. Farmers won't make outside deals with buyers. They'll insist on sending it through the auction block, and that means that farmers get the best price for their crops, and no single farmer gets all the business. The entire community benefits from this arrangement.  The entire community and local economy rise together. It's inspiring.

What do you love about Horse and Buggy?
Oh gosh, so many things. The food is fantastic, beautiful, freakin' delicious, and local.  I love that we really try to stay true to the "homegrown" experience. We really do have personal relationships with all the farmers we work with.  When I went to the auction last fall, I was amazed by the success of what I saw: a cooperative economy.  All the wholesale buyers know one another, they see each other every week. They tease one another on who got best price on corn last week, or who's gonna grab that killer flat of heirloom tomatoes.  And the farmers and buyers mix freely; they know one another personally. It was just astounding to see how powerfully thinking as a community can benefit so many people at once. I really think it is cooperative capitalism at it's best.

Also, have I mentioned the food.  Cabbages the size of basketballs, lima beans as long as your hand (I'm a lima bean convert), bibb lettuce that looks like it's been groomed by a food photographer. And the eggs? Oy. Don't get me started. Ultimately, it comes down to this: the flexibility is great, delivery is convenient, the prices are really, really reasonable, and I feel all warm and fuzzy about those Mennonites that I'm supporting.  But what keeps me coming every year: the taste.

What does the future of local food in Richmond look like?
It's an interesting question. It's certainly a bright future; lots of providers, lots of farmers, lots of community activists. I'm particularly excited for the city's work of local food in schools, and looking at access to fresh and local foods for all city residents.  I think the fact that we have half a dozen markets in the the city limits during the growing season is testament to the city's excitement about local food.  Here's the thing: Richmond is a big city.  Local food is affordable.  As the number of CSAs, food clubs, and farmer's markets grow, I really continue to be convinced: there's room for everyone. There's enough for everyone to have a piece of the economic pie.  Because everyone, EVERYONE in Richmond, should be able to have high quality, fresh food, available to them.  That's the ultimate goal.

RVA Loves Chocolate..

Here are a handful of our favorite Chocolatiers from RVA just in case you need a quick fix.

Cathy Churcher ; Chocolate Cravings :  Super yummy chocolate bars, Guinness brownies and seasonal specialties like peanut butter filled eggs sold through farmer's markets, the Lewis Ginter Botanical Garden gift shop, and by special order from her shop on lakeside avenue. 

Kelly Walker ; Chocolates By Kelly :  Out'a sight salted caramels, liquor filled cordials and more. She even has a Chocolate Balsamic Vinegar with menu suggestions. Made in her shop on Forest Hill Avenue, you can find them at Once Upon A Vine South, Elwood Thompsons, Quirk Gallery and other area shops.

Tim Gearhart ; Gearhart's Chocolates:  The original Store on Main st. in Charlottesville is where all the chocolates are made daily.  The perhaps three year old store just off of Grove Ave. allows us to enjoy their chocolate truffles and chocolate covered orange peels a bit more regularly.

Anyone we missed?  Please let us know!

Show the love for Pizza Tonight!

Y'all know we love Pizza Tonight, and you KNOW we love all things (most things) local, so here's a chance for you to love them too!  Right now, Pizza Tonight has a Kickstarter campaign, raising money to expand their vendor list to local farmers and producers.

As if helping a local business expand is not wonderful enough, their thank you gifts are extremely generous (and all involve pizza!)  So check 'em out today, and help Pizza Tonight expand!

A night with Pizza Tonight

Sunday night, (thanks to my friend Christina) I got to attend a Women Chefs and Restaurateurs event hosted by Pizza Tonight.  I have been wanting to go to one of PT's pizza making classes, and getting the chance to talk with women in the RVA food business was not one I was going to pass up!

That is Chef Ellie Basch and Slow Food's Stacy Luks  wrangling their pizza dough. 

The owner of Pizza Tonight, Victoria DeRoche, gave us some fantastic tips on making pizza dough, which can be extremely tricky. Pizza Tonight dough is made with high gluten flour from Italy (though they make a gluten free version too) and a very precise method.  I believe cooking techniques are best taught in person, and Victoria was a fantastic teacher.  She is funny and even though I am sure she has told the stories and taught the process loads of times, she still seems to genuinely enjoy it.

Extraordinary toppings!

After we took what we learned from Victoria and coaxed our dough into perfect circles, (ahem, most people did- I went for a more 'neopolitan' look.  By that I mean that mine wound up looking like a football.) we got to top them and fire 'em up.  The folks at Pizza Tonight set out the most amazing spread for topping pizzas you could ever imagine.  Sausage from Sausage Craft, salami from Olli Salumeria (local love), fresh white sauce, fig preserves- egg and cheddar, (which I was totally fascinated by) fresh herbs and arugula, all kinds of amazing cheeses- I mean, it was a dream!  I made one with thin roasted blue and white potatoes (!) and mushrooms, white sauce, roasted red peppers and several kinds of cheese.

Jannequin is showing me how to slide the pizza off the peel.  If you wait too long, the flour on the peel incorporates into the dough, and it won't release!  (Very important lessons learned here.)

We fired (Evan fired, we chatted nearby) our pizzas in Pizza Tonight's very own mobile pizza oven.  This bad boy (the oven, not Evan) can be rented out for catering (with the knowledgeable staff from PT, of course) and makes its way regularly to area farmers markets.  As much as I like making pizza at home, it really is better from a wood fired oven.

Never mind the shape y'all, it tasted fantastic.

 Pizza Tonight let us make as many pizzas as we wanted, and we ate ourselves silly.  Fig and Pig, the vendor's special (egg and cheddar with mushroom and sausage), white, vegan, classic- you name it.  If that wasn't generous enough, they gave us each a pizza making kit to take home!  I can practice my skillz  with their dough, marinara and some 'magic sprinkles'.  I guess you know what I am having for dinner tonight...

Holiday Oysters

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!

Season of giving

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!

Hey Richmond, you just keep getting better

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

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!

Brain Food Farms

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!

Love for Belmont Food Shop

I have to admit to a little foodie crush on the gentlemen at the Belmont Food Shop. We have been working together at the St. Stephen's Farmers Market this season, and while I have been impressed with their conscious effort to source ingredients locally, when I got to watch and listen as Mike described his (life changing) baked ricotta this weekend, it was all over. I wanted to know more- and to get to eat more of their amazing food!

In their own words, "Belmont Food Shop has been working on our Back- to- Basics approach to food and cooking, by responsibly sourcing our ingredients, and using a 'feed your friends' mentality to support our community. We buy ingredients and craft food to insure product integrity and consistency."

How can you not love that?

Belmont Food Shop is located at 27 North Belmont Ave in the Museum District (and at the St. Stephen's Market every Saturday with quiche, tamarind tea and their famous truffles). They sell 'lunch boxes' and Sunday night take out from their shop. I adore the idea of feeding people on Sunday evening- such a wonderful time to be with family and friends. You can find out the latest menus on their facebook page. Last week's special was roast chicken with sweet-and-sour eggplant and peppers, though they have assured me that they will make a vegetarian special on request. Love!

Mike was generous enough to share his recipe and technique for baked ricotta, so in the name of that kind of generosity, I will try to do it justice here. It was so wonderful and versatile, I will be making it for salads, sandwiches and cocktail snacks. All the time.

Mix:

• Toasted spices (he used fennel seed, black pepper and coriander, but experimenting would be fun), ground (see the beautiful brass mortar and pestle?)
• 1 cup of ricotta
• 3 eggs, beaten in one at a time
• about a quarter of a cup fontina cheese

Bake in 200 degree oven for 60-90 minutes, until edges are just beginning to brown and center has just set. Let cool and slice to add to salads or sandwiches.

You are gonna love it too!

Cool down with local cider

While waiting for a train during her recent European travels, Rachel whipped up a post about a local cider she and her husband enjoyed prior to their trip. A Ragged Mountain cider sounds perfect right about now, doesn't it?

When the Virginia summer sun starts to crank up the heat, my household looks for ways to cool off. If need be, we gather in the screened- in porch with a cool beverage. On a recent trip to Ellwood's we picked up a Virginia apple cider from Albemarle Cider Works. Albemarle County is just 75 miles outside of Richmond. This time we tried their Ragged Mountain cider. This is a semi-dry low-alcohol cider, and will cool you off with its bright taste and bubbles. Plus, what a fun way to show off Virginia fruit! We had the cider solo, but it could certainly be enjoyed with food. The producer recommends pairing with spicy foods, fruit, or a sharp cheese. Their product is available at the following Richmond locations: Ellwood's, Urban Farmhouse, River City Cellars, and Corks & Kegs. Enjoy!

Businesses for CHICKUNZ Breakfast!

The topic of legalizing backyard hens has been building momentum for the last few years.  There is a great facebook 'club' called CHICKUNZ that allows area residents interested in having laying hens to share their thoughts, and information on the subject.  Now, area business have come together with Lulu's Local Food, to put together a breakfast with Richmond City Council and Henrico's Board of Supervisors to discuss the topic.  An all locally sourced breakfast will be provided thanks to Lulu's Local Food vendors.  The breakfast is  free,  and open to interested business, as well as individuals. 
April 19
9:00 am - 10:30 am  

For more information and to RSVP  Contact Copeland Casati:
copeland@copelandcasati.com

Relay Foods for Richmond!

Okay, it's about time, or rather well beyond time that we talk about Relay Foods. I have been hoping to use them myself before writing about them. Between online market memberships, and visits to area markets it just hasn't happened.
Relay started out in Charlottesville, and began operating in Richmond about a year ago.
By now I have heard from a few people who have used this on-line food market All have loved it for the convenience, selection, and reasonable cost. There is no membership fee, vendors pay the administrative cost. I have mixed feelings about that, hoping the benefits of greater reach make it worth the added cost for vendors. When it comes to vendors, Relay offers products from an amazing collection of local farms, small local food producers, larger grocery stores, gourmet shops, specialty shops, and even wine and beer shops. They mix big corporate products with fresh local ones.
You can order as many, or few times as you like, and choose pick up or home delivery per-order. Home delivery is scheduled once a week by zip code. Delivery cost between twelve dollars for a one time request and works its way down to a seven dollar a week fee for a one year commitment. Pickup is, of course, free.
There do seem to be a lot of great things about Relay's set up. One of my favorites is the flexibility in pick up locations. You can order multiple times per week if you need to using different pick up locations each time. There are over a dozen locations all over town from Rockets Landing, to Innsbrook and Mechanicsville. Two different locations in The Fan, and two in the Libbie Ave. area, as well as ones in Church Hill, Bon Air, Stony Point, and Down Town. Also great, you can place stuff in your shopping cart and leave your cart open for days, adding items as you need to. You can keep adding stuff right up until midnight the night before your pickup or delivery date.
Some of my favorite shopping options in the mix include J. Emerson Wines, Blanchard's Coffee, Carpe Donut!!, Gearharts' Chocolates, Planet Earth Diversified, Harmony Hill Farm, Sausage Craft, Polyface Farm, Night Sky Farm, and Mountain View Farm. Okay, writing this post has motivated me. I'm going to order from Relay, and I'll let you know how it goes. If any of you out there are using them let us know what you think! I wouldn't want On-line shopping to ever take the place of the real contact and sense of community created by shopping at farmers markets. But, not everyone is going to go to farmers markets, or go out of their way to reach that speciality shop all the time. If online markets like Relay, the Online Market at St. Stephen's and Lulu's Local Foods, make it possible for more small farms and small business to find an audience and succeed then I'm all for it.
To check out their pretty fantastic website click Here.

Apropos Roasters

Last Month I got the chance to try coffee from this tiny Richmond Roaster. I was gifted a small bag of the "Costa Rican Honey Process Micro-lot." A loyalist to Blanchard's Dark as Dark, this Apropos coffee was the first in a long time to really peek my interest. It was delicious. They will blend and roast batches to your taste. They support small , fair trade producers, and they offer home delivery to most in the Richmond area at a total cost that's not much above the pure coffee price of other quality coffees in our area. Check out their website for information, or to order. There you can also find a list of various Richmond area restaurants and events where their coffee is served and sold.

Broadview Ranch Offers A Sale On Pork

I did a post about Broadview Ranch a good while back after having met Lee at a small gathering of Slow Food Richmond members. I have to say that I have not yet purchased their products, but Lee left a good impression. If you would like to check them out and learn more about them now might be a good time. Here is a portion from their latest e-mail.

"Place Your Order for January 15th-16th Delivery
Its good to know you are wanted and quite a few of you have sent emails prodding us for a sale. They say the customers is always right so lets have a sale! You need to be quick about it because we will take orders until midnight on Thursday, January 13th for deliver on next Saturday and Sunday - that's next week. (Sorry DC we can't make it up there this time).

Pork 15% off!!
This month we are having a sale on all pork products. We have a lot of hogs that we are carrying into the winter following a fantastic acorn crop and we need to see some return on our efforts. Show us your appreciation with a big order. "