RVA Resturant Week

Friends, don't forget that this week is RVA Restaurant Week! We were so pleased to see that our fav neighborhood restaurant, Tastebuds, has been added to the list. To learn more about all the offers, your best bet is to visit the RVA Restaurant Week website. But, hurry (!), Saturday is the last day for the spring session.

I really enjoyed the housemade gnocchi at Tastebuds, followed by housemade a vanilla ice cream. Come people, get out there eat some food, support a good cause and our local businesses at the same time - enjoy!

RFC Throwback: April

Lots happens in April- we start gardening in earnest, we hunt for open markets, and we come out of hibernation and start traveling!  Searching for posts to highlight for the April throwback was so fun- it was hard to choose which ones to highlight!  Here are some great memories from Aprils past.

Spring veggie garden

Here is a veggie garden update from 2008 (which still holds true today...)

I am so in love with the podcasts we used to do!  In 2009, we did recorded several dinner parties with featured seasonal ingredients.  This one is all about fennel- one of our all time favorite veggies!  Listen in for Virginia wine notes, and three dishes using fennel (soup salad, and shortbread!)

Feast for the eyes and the belly

In 2010, Shannon and I took a day trip to Charlottesville to visit Feast! and several wineries.  What a fun time!  In the first post about this trip (on Feast!) Shannon says:

I loved this place. It can be a bit hectic, so it may not be the right spot for a quite restful meal, but if your up for a bit of deli-market style energy then you will be well rewarded. The amount of delicious food that surrounds you, wines and hard ciders you can't find in Richmond, the cheese counter, the olives and olive oils, candies and chocolates, and packages of prepared foods made with local eggs, chicken, dairy and greens, all give you plenty to look at while you wait for your own meal to be served. 

And, in April of 2011, Casey wrote her first post for the RFC on a visit to the Homestead Creamery.  We are so glad she joined us!!

Delivery truck

The kids were able to bottle feed a young calf just recently weaned from his mother, and Donnie described the workings of the farm.

100 cows are raised on grass. In the winter months their diet is supplemented with corn and wheat raised on the farm. As we toured the milking building my son was disappointed we couldnt see the cows being milked... until we realized the first milking is at 4am! Donnie walked us through the milking process and the simple but impressively labor intensive process they repeat twice daily.

 Happy, happy April all!!

Swiss Chard from the garden and ...Frittata!!

We are on a swiss chard kick.  I think it has something to do with the 10 enormous chard plants we started from seed this past fall.  They grew on happily in our cold frame all winter and are now the size of small shrubs.  Still tender and tasty, we've been harvesting them like crazy.  Inviting us over for a pot luck, coming here for dinner?  You can guess what's going to be on the menu.  Ten chard plants for two people is just a bit too much.  It is time we make room for that arugula and red leaf lettuce that's trying to make its way in the same bed. Last night we lifted and used up four whole plants to serve ten people wilted chard leaves with fresh lemon, lots of chopped garlic and a little olive oil. Two giant bags of chopped chard turns into paltry portions before your eyes.  Also,  this is my new favorite way to eat chard on it's own.
With fresh eggs and fresh chard in abundance, it seemed a great time to make one of our favorite weekend breakfast, or week day dinner treats... a frittata. Frittatas are one of those wonderful quick concoctions that works with a wide range of ingredients.  If you have eggs and some fresh greens or vegetables, you've likely got the fixings for a good frittata. Cheese, garlic, onions, shallots, herbs and spices can be mixed and added to suit what produce you've got on hand.

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Frittata for Two:
(This makes a hearty breakfast for two, or a respectable lighter meal for four. )
olive oil
butter
1 large bunch swiss chard, stems removed
3 med. cloves garlic
6 -8 white button mushrooms
Parmesan, or other cheese
4 eggs
Pinch of marjoram

Pre-heat oven to 350 degrees.  Crack the for eggs into a bowl and beat together with a fork incorporating a pinch of salt, fresh group pepper and marjoram. Using  a large, seasoned cast iron skillet on medium heat add a little olive oil and a good pat of butter. Saute the mushrooms for a few minutes, and then add the garlic. Within a minute or so, before the garlic starts to brown add the chard to wilt. The moisture from the leaves should be enough to keep the garlic from browning.  As soon as the chard is wilted (1-2 minutes) spread the ingredients even across the bottom. You may need to add another pat of butter or a little oil to make sure that the eggs don't stick to the pan.   Pour the eggs over top. Do not stir!!  Let cook for a minute or so until eggs are set on the bottom.  Quickly remove from heat and grate a little parmesan on top. Place the skillet into the oven on the middle rack.    Keeping careful watch, remove from the oven once the eggs have fully set (about 5-7 minutes).   Let cool for a minute and use a spatula to cut down the middle of the pan.  Plate up with fresh warm bread, oven fries, or fried potatoes.

Now I just have to figure out what to do with the enormous bag of chard stems I couldn't bring my self to toss out!  Chard stem and carrot soup?? hmm...I don't know...

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.

Peeling Fresh Eggs

Spring is here and that means some really great eggs.  Fresh eggs are perfect in every way but one.  They are crazy hard to peel.  It's entirely possible to loose a quarter of your egg white trying to wrestle with the shell of a hard boiled fresh egg.  Here's a great tip Matt showed me a couple years ago when I was making potato salad.  Add a pinch or two of salt to your water before it starts to boil.  Once cooked, run under cool water just enough to make them easier to handle. The shells will come off without a hitch.

Let it grow!

I have heard a lot of folks say that they stopped growing cilantro because the window to use the leaves  is so very short.  The plant does bolt quickly in our part of the world, and the leaves taste different after the flower stalk goes up- not so tasty.

I have (in my lazy gardening) come across a lovely discovery!  Let that cilantro grow!

Cilantro flowers

There are three reasons for this:
One- aren't those flowers sweet?
Two- if it self seeds, you will have cilantro as cilantro in the fall.  (And if it never freezes, you can harvest the leaves all winter!)
Three- If you harvest the seed, (which for some reason changes the spice's name to coriander) you can use it to add perfumey elements to indian, middle eastern and mexican foods.  I toast it with cumin seed, crush it, and keep it on hand to add to anything I'd normally use cumin in.

Asparagus Time!

This time of year is grand. The Farmers’ Markets are opening. Things are popping up the garden. And soon our harvest baskets will be put to daily use as the garden kicks into full gear. Our Saturday morning schedule will be modified to include a walk to the Farmers’ Market. It has become one of our favorite times.

This year has been especially rewarding because it is the third year of our asparagus patch. An asparagus patch is kind of like a savings account. You start it, then you wait and watch it grow. In year one we saw a few spears pop up. Then, in year two, we saw a few more. Now in year three year we are in the money –well, err, in the asparagus! We've been enjoying asparagus by the bundles. Well worth the wait!

Our asparagus and other recently harvested spring treats
(radishes and broccoli florets- nom, nom)

If you don’t have an established asparagus patch, right now you can swing by Ellwood’s to snag some local asparagus, also available now at your local Farmers’ Market. Of course, purchasing is more expensive than plucking out of your garden, but now is the best time. Asparagus is best when fresh, like super fresh. So, with asparagus season ending soon, make sure you grab some from a friend’s garden or pick some up at the market, and get cookin’!

Ellwood's Current Asapargus Source: Emporia, VA
(72 miles outside of RVA)

I like to do almost nothing to my asparagus. I like to cut into ¼ inch diagonal strips, sauté briefly in olive oil, add garlic. That’s it, yo. Sometimes I combine with pasta or spaghetti squash with black pepper, salt, and a little grated parmesan cheese. Or, another favorite is to drizzle with olive oil and broil for 5 minutes (or until lightly browned and golden). Finish with cracked pepper and kosher salt. Need a say more?