Delaware Farms

The Time Hunger Smacked Me in the Face

Posted on March 28, 2013 by rachelocal

Hunger has been on my mind lately. Not my own hunger. I’m rarely hungry. In fact, I just registered for a summer farm share from Lancaster Farm Fresh. I have 25 weeks of fresh, local produce to look forward to.

So, no, I’m not hungry. But in a perfect storm of coincidences, the subject of hunger has smacked me in the face with its surprisingly powerful hand over the last two days:

1. I received an email regarding an Ending Hunger conference in my local area. On April 15, the Anti-Hunger Coalition, along with Delaware Department of Health and Social Services and the Food Bank of Delaware, will meet to discuss new practices to help eliminate hunger in my state. I’m excited to learn about introducing local agriculture (and fresh produce!) to those that need it most throughout the state in a panel called “Farm to Table.” If you’d like to come to the conference, click the photo to register. Jim over at the Food Bank says, “The more the merrier!”

Click here to learn more

Click here to learn more

2. I just signed up as a Food Blogger Against Hunger. On April 8, I’ll be sharing more thoughts on the issue of hunger right here on the blog. If you want to donate a post, go to The Giving Table to sign up.

3. I saw this guy talk about “Food Deserts” and “Guerilla Gardening” in his South Central L.A. community.

4. A friend told me about the Food Bank of Delaware’s new Community Supported Agriculture program. Now local, fresh produce will be delivered to those that need it most and could not otherwise afford it. Learn more here.

Hunger, right here in America, is a sobering reality.

During a week when people are thinking about chocolate Easter bunnies, colorful Easter eggs, and Easter dinner, I’m thinking about these words from Jesus: For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, I needed clothes and you clothed me, I was sick and you looked after me, I was in prison and you came to visit me….whatever you did for one of the least of these brothers and sisters of mine, you did for me.

My motivation for ending hunger might not be your motivation. But shouldn’t we ALL be motivated anyway?

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Categories: Delaware Farms, Video | Tags: , , , , , , , | 6 Comments

Tomato Addict

Posted on January 14, 2013 by rachelocal

I’ve been craving tomatoes. Not just any tomato, but a sun-soaked red or yellow cherry tomato fresh from the summer garden.

Alas, winter is upon us. All hopes of a summer tomato are deferred until at least July. Like an addict needing a fix, I found myself wistfully looking through photos of these summer beauties.

Kauffman's offered these beautiful hot house tomatoes grown in Lancaster County, PA

Beautiful tomatoes from Lancaster County, PA

Grown the hydropotic way in Dover, Delaware

Grown the hydroponic way in Dover, Delaware

John picked these cherry tomatoes for me ahead of time. My favorites!

My favorite cherry tomatoes straight from John’s garden

Perfection

I want one right now

Naked tomatoes waiting to be dressed

Tomatoes + Basil = Perfection

Summer tomatoes from Rehobeth Beach, DE

Summer tomatoes from Rehoboth Beach, DE

Summer Beauties

The very Roma tomatoes I oven dried

Some of the best tomatoes I ate all summer. Thanks, New Jersey!

Some of the best tomatoes I ate all summer. Thanks, New Jersey!

What dreams are made of

What my dreams are made of

After wiping the drool from my chin, I exclaimed, “THAT’S IT. I WANT TOMATOES AND TOMATOES I SHALL HAVE!” I even shook two fists at the gray winter sky as I uttered the words.

Firm in my resolve, I went to the pantry to find the tomato goodness that would satisfy my craving. Jackpot! I scored a jar of local canned tomatoes–a Christmas present from thoughtful friends. Then I remembered the Roma tomatoes I oven-dried and stashed in the freezer for just such an occasion. I held them like precious jewels, imagining their concentrated sweet tomato flavor.

Tomato Sunshine, oven-dried in September

Tomato Sunshine, oven-dried in September

Marrying summer and winter was easy. I used the crock pot–a decidedly winter appliance in my house. I wasn’t sure how it was going to turn out, but since I had quality ingredients preserved at their peak of freshness, I wasn’t disappointed.

Locally grown, canned tomatoes

Locally grown, canned tomatoes

I’ll make this again and again, especially when I’m jonesin’ for a tomato fix!

Four Tomato Chicken Pasta

1 pound boneless chicken thighs (or breasts, whichever you prefer. Oh and if you’re a veggie, just add a couple cans of chick peas to the crock pot instead of chicken.)

Kosher salt and pepper

1 jar canned summer tomatoes with juice (or 1 15-ounce can diced tomatoes, if you have that on hand)

1 cup tomato sauce

6 tablespoons tomato paste

8 oven-dried tomatoes (or jarred sun-dried tomatoes)

3 sprigs fresh thyme or oregano (I used thyme because it’s the fresh herb I had on hand)

2 cloves garlic, minced

2 tablespoons red wine (or use water)

Sugar, to taste

Thin spaghetti or your favorite pasta shape, cooked according to package directions

Season chicken with salt and pepper generously. Place in the crock pot. In a medium bowl, combine jarred/diced tomatoes,  tomato sauce, tomato paste, oven-dried tomatoes, red wine, and garlic. Pour over chicken. Add thyme/oregano to the crock pot. Cover and cook on low for 6 to 8 hours.

Ready to cook low and slow

Ready to cook low and slow

When ready to eat, cook pasta according to package directions. Remove chicken and thyme sprigs from the crock pot. Shred chicken with fork, set aside.  This is where I tasted the sauce and added a teaspoon or so of sugar. You may think the sauce is perfect the way it is or you may want to add salt or sugar. Just make sure to taste it to check on those seasonings.

Chicken, shredded, tender and flavorful

Chicken, shredded, tender and flavorful

Turn crock pot to high, remove the lid. and cook uncovered until the sauce thickens up a bit (I did this for as long as it took the pasta to cook).

The oven-dried tomatoes were the star of this dish

The oven-dried tomatoes were the star of this dish

Return the shredded chicken to the sauce. When heated through, turn the crock pot off. Serve with freshly grated Parmesan Reggiano if you have it! (I didn’t, but it was still delish.)

A taste of summer in a winter dish

A taste of summer in a winter dish

What’s your favorite summer produce item? How do you get through the winter without it?

Categories: Delaware Farms, Fall Recipes, Recipes, Winter Recipes | Tags: , , , , , , , | 25 Comments

Eat Local at 1861 Restaurant

Posted on January 3, 2013 by rachelocal

I am a recent contributor to GreenDelaware magazine, a brand new resource for all things green (and local) in the First State. You can find it for FREE at any number of Delaware coffee shops and bookstores. 

This article is about 1861 Restaurant in Middletown, Delaware. I already featured them in a fun blog post, but this article is a bit more polished for print. (See, I can be serious when I need to be.)

Seasonal Flavor at 1861

Walking down the steps and into the dark wood doors of 1861 Restaurant on North Broad Street in Middletown is like stepping into another time and place. The walls are brick and decorated finely with wood and glass accents, classic light fixtures, and posh bar seating. The atmosphere is modern with a nod to the past.

Pull up a chair!

Pull up a chair!

Even the name “1861” hints at the past. Business partners Jasper Singh and Drew Chas opened the restaurant in September 2011 and named it after the date Middletown was established—February 12, 1861. Before the Chesapeake and Delaware Canal existed, Middletown was the mid-point between the Atlantic Ocean and the Chesapeake Bay, a natural rest stop for merchants and travelers looking to refuel at local taverns.

In keeping with the history of Middletown, Singh describes 1861 Restaurant as “regional, casual pub fare.” Regional is an understatement, because 1861 takes the idea of a local pub to a new level by putting local ingredients in the spotlight.

Jasper in his element

Jasper in his element

Singh and 1861’s executive chef, Brian Schroeder rely heavily on produce from Filasky’s, a farm located on Bunker Hill Road, only a few miles from 1861’s front door. According to Singh, “freshness is incomparable” when using local produce. “Filasky’s corn is the best around—so fresh and so good.” Singh likes the relationship he’s established with Johnny Filasky. “They grow what they like over there, and I can go there and talk to them about it. Johnny just dropped off some kale today,” Singh says.

Middletown needs local places like 1861. No longer just a stopping point between the ocean and the bay, the town’s population has grown in leaps and bounds over the past decade. According to the U.S. Census Bureau, the population hit 3,700 in 1990, but by 2010 that number exploded to 18,871.

“Delaware’s food scene is exciting right now,” Singh says. People are interested in “real food and fresh ingredients.” Singh, born in London but raised in New York, and Chef Schroeder work in tandem to create interesting menu items using local ingredients with a creative flair. Singh says, “[Chef Schroeder] is from around here. He has a local palette; I have a worldly palette.” Their complimentary palettes are the perfect combination when trying out new recipes and flavor profiles.

Jasper and Chef Brian

Jasper and Chef Brian

Singh describes the seasonal menu as “not pretentious.” A guest can order small plates like Pulled Pork Tacos or Tenderloin Sliders with Smoked Gouda and Chimichurri. A popular sandwich item is the Lamb Burger with Feta, Caramelized Onions, and Marinated Tomato. The pizza menu boasts a regional breakfast favorite—scrapple. Topped with scrapple, bacon, fried potatoes, caramelized onions and fried eggs, the Three Little Piggies pizza is a delicious take on breakfast for dinner. Fried Chicken and Waffles, Lobster Macaroni and Cheese, and Pan Seared Duck Breast with Blackberry Gastrique are just a few of the large plates on the menu.

Lamb Burger with Personalized (and Delicious) Roll

Lamb Burger with Personalized (and Delicious) Roll

Fried Chicken and Waffles - so, so good

Fried Chicken and Waffles – so, so good

The owners’ dedication to locality doesn’t stop with the seasonal menu, but extends to the community at large. 1861 partners with Christopher Pride, the owner of Fromage: A Cheese Boutique on West Main Street in Middletown, to offer wine and cheese tastings. In May, 1861 hosted the Mid-State Beer Festival, offering Delaware craft beers from Fordham Brewing Company, Dogfish Head, Twin Lakes Brewing Co., and 16 Mile Brewery.

With 1861 Restaurant right in the midst of the ever growing population of Middletown, no one needs to leave town limits to enjoy a night out featuring a warm atmosphere and locally-conscious cuisine. Singh says, “Don’t drive to Philly, come to 1861.”

1861 Restaurant
423 North Broad Street
Middletown, DE 19701
(302) 376-7956

Categories: Breweries, Delaware Farms, Local Farms, Restaurant | Tags: , , , , , | 13 Comments

How to Create a More Sustainable Delaware (and Pumpkin Pie Pudding)

Posted on October 18, 2012 by rachelocal

I am a recent contributor to GreenDelaware magazine, a brand new resource for all things green in the First State. You can find it for FREE at any number of Delaware coffee shops and bookstores. 

Here’s my first article–about Toby, my CSA farmer.

Blogged with permission from GreenDelaware magazine, of course.

Blogged with permission from GreenDelaware magazine, of course.

Produce at its Best – LOCAL

At Bayberry Farm in Middletown, Toby Hagerott is sustaining Delaware, one crop at a time

The first time I met Toby Hagerott, 35, of Bayberry Farm, he was selling produce at the Newark Co-op Farmers Market and wearing a T-shirt depicting a tomato as Captain America. That’s a fitting choice for a sustainable farmer singlehandedly cultivating 7 acres of Delaware soil. When I visited Bayberry Farm, located about 22 miles south of Wilmington on Boyds Corner Road in Middletown, Hagerott greeted me warmly and did what any farmer would do: asked if I’d like to sit on the porch and drink some sweet tea.

Smiles from Toby and LJ

Hagerott has been working the land at Bayberry Farm since April of 2011. With a BA in Landscape Architecture and a background in land planning, Hagerott found the perfect match for his skill set. Bayberry Farm is one piece of a larger picture that is the Village of Bayberry, a master planned community by Blenheim Homes. In keeping with the new community’s idea of a greener Delaware, Bayberry Farm’s goal is simple: to provide fresh, quality food grown in a sustainable and natural manner.

Delaware has preserved over 120,000 acres of farmland since 1991, thanks to The Delaware Agricultural Lands Preservation Foundation. This number is higher percentage-wise than any other state. In light of this, sustainability is a hot topic for any Delaware farmer. Hagerott, currently finishing a master’s degree in sustainable design says, “True sustainability is maintaining what we have now and making it better for future generations.” He uses proven practices like drip irrigation, crop rotation, organic sprays, and green manures.

Welcome to Bayberry Farm!

Sweet tea in hand, we headed out to the fields to check on the autumn crops. First, we stopped at the chicken coop which houses 100 chickens and 20 Narragansett heritage breed turkeys. Once a week, Hagerott moves the 300-ft flexible fence that contains the chickens, allowing them to forage for fresh grass and to fertilize the soil. He expects to gather hundreds of eggs a week when the hens start laying in earnest.

Happy chickens make beautiful eggs!

Heritage breed turkeys

Surveying the farm I noticed a long, tent-like structure breaking up the expanse of land. “That’s the high tunnel,” Hagerott explains. Acting as an unheated greenhouse, the high tunnel will allow him to grow crops like tomatoes and spinach past their growing season.

Okra plants with the high tunnel in the background

Touring the farm was a treat for me, as I am a shareholder in Bayberry Farm’s CSA (Community Supported Agriculture). I buy a share before the growing season and from June to mid-October reap the benefits of local and naturally-grown produce. It’s like buying stock in a company, with all the risks and advantages—most risks involving poor growing conditions due to the weather. This year, Hagerott sold 40.5 shares with a total of 52 shareholders reaping the benefits of those shares (some members, like my friend Greg and I, split a full share each week). Hagerott will only offer 50 shares each year. This allows him to continue farming on a smaller, more sustainable scale.

Bayberry Farm’s CSA delivery truck

While the fall produce in Delaware is varied with farms and orchards harvesting apples, pears, broccoli, brussel sprouts and more, I saw fall crops like beets, carrots, okra, and bok choy at Bayberry Farm.

Toby and the edamame crop

Gazing across the okra plants, Hagerott identifies the most rewarding part of farming. “Sharing,” he says. That’s why he sells at farmers markets and provides produce for restaurants like Cantwell’s Tavern in Odessa and The Stone Balloon Winehouse in Newark.  He says, “I want the local community to see the connection between the vegetables and the farmer.” By supporting local farmers like Hagerott, Delawareans are on their way to creating a better, more sustainable future.

The article included a few recipes. Here’s one of my favorites, made with pureed pumpkin. If you don’t want to puree your own pumpkin, you can always use canned pumpkin. As always, I recommend using local dairy, pumpkin, and eggs!

Pumpkin Pie Pudding with Cinnamon Whipped Cream

(Adapted from Susan Russo, Cooking Light, November 2010)

Ingredients

For the pudding:

6 tablespoons sugar

2 tablespoons non-GMO cornstarch

1 3/4 cups 1% low-fat milk

1 large egg

1/2 cup pureed pumpkin (roasting and pureeing instructions below)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

Cooking spray

 For the whipped cream:

1 cup heavy whipping cream

2 teaspoons confectioner’s sugar

1 teaspoon cinnamon

 Preparation

To roast a pie pumpkin:

Choose a small pumpkin (make sure it is a pie pumpkin and not a carving pumpkin), only about 3 or 4 pounds. Wash away any dirt. Cut in half with a good knife. Scoop out the seeds with a spoon. Place the pumpkin cut side down in a glass baking dish. Add ¼ inch of water. Bake at 350 degrees for 50 to 60 minutes or until fork tender. Scoop out the insides and pulse in a blender or food processor until smooth. Store pumpkin in the refrigerator for up to five days.

For the pudding:

Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly. Bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

In a bowl stir together the pumpkin, vanilla extract, cinnamon, salt, and nutmeg. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

For the whipped cream:

Place cream, confectioner’s sugar, and cinnamon in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving of pudding with 2 tablespoons whipped cream.

Categories: Delaware Farms, Fall Recipes, Local Farms, Recipes | Tags: , , , , , , , | 16 Comments

Fall Photo Montage

Posted on September 23, 2012 by rachelocal

In my northeast neck of the woods, everyone’s talking about fall. I noticed fellow bloggers are all abuzz regarding this most glorious of seasons as well. I’m jumping on the fall bandwagon, with hot apple cider in hand, to share a host of photos taken at Filasky’s farm on the first afternoon of autumn.

As with all good montages, music is of the utmost importance. So either hum your favorite tune, or play this suggested fall photo montage song (really just the chorus).

Baskets o’ Pumpkins

Fall Planting

Tiny White Pumpkins

Pumpkin Patch

Soy Maze – way healthier than a corn maze

Gourds Galore!

Speckled Swan Gourd

My brother posing with his favorite of all gourds – the Mexican Hat

Cinderella Pumpkins

Spooky Gray Gourds

The Great (White) Pumpkin

No montage is complete without a silly pose

Scarecrow Family

Welcome to Filasky’s!

Apples! Including Honeycrisp, the King of All Apples

Filasky’s sells Woodside Farm Creamery’s ice cream. Fall flavors include Pumpkin and Pumpkin Pecan. You need to try it!

Giant Corn Stalk

Thank you, Filasky’s, for embodying the best season of the year, Fall!

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot

Categories: Delaware Farms, Farmer's Markets, Local Farms | Tags: , , , , , , , | 24 Comments

Everyone’s a Regular at 1861

Posted on August 29, 2012 by rachelocal

Walking down the steps and into the dark wood doors of 1861 Restaurant is like stepping into another time and place. The walls are brick and decorated finely with wood and stone accents, classic light fixtures, and posh bar seating. I half expected to see Ernest Hemingway, bottle of gin in hand, sitting in a cozy circular booth and flirting with a dressed-to-kill Ava Gardner.

It’s hard to believe 1861 is located in Middletown, DE, only a few miles from my house. Opening for business in September of 2011, 1861 is named after the year Middletown was established. Seeing as the owner, Jasper, is a champion of the local community and describes his restaurant as “regional, casual pub fare, some might even call a gastro-pub” I couldn’t wait to try it.

Since film siren Ava Gardner is no longer with us, I opted for something even better and met my blessed-with-movie-star-good-looks friend Nicole for Happy Hour.

The beautiful Nicole, inside and out

Nicole’s a regular at 1861 and has always wanted to try the Scrapple Pizza. Yes, that’s right, SCRAPPLE. For those of you not from the Mid-Atlantic region, scrapple is a pork product traditionally served for breakfast. Kind of like sausage (but not really) in loaf form. I don’t usually eat it, but I’m up for anything local, so we ordered one. Topped with fried eggs and artfully doused with ketchup, Scrapple Pizza is a delicious take on breakfast, complete with hashbrowned potatoes.

Scrapple Pizza. Delicious.

As Nicole and I enjoyed our Happy Hour snack (and $5 glasses of Pinot Noir) Jasper, the owner, stopped by to say hello. Ever the gracious host, Jasper answered my questions about where his food comes from. I discovered that he relies heavily on Filasky’s, one of my favorite places to shop! He also makes a point to source most of his ingredients within 50 miles of the restaurant. Hailing from New York, Jasper’s restaurant philosophy is sophisticated yet simple, while his understanding of quality, regional ingredients is evident in the cuisine he produces.

Photo op! Jasper made me feel like a regular on my first visit

After gobbling up that pizza, Nicole and I made plans to come back with the husbands for dinner later in the week. Since Nicole and her husband Bryan dine at 1861 at least twice a week, it wasn’t hard to find a date. The date we picked happened to be Peach Festival day. In honor of this Middletown tradition, 1861′s menu boasted all things peach, including small plates like Peach Caprese Salad and Ribs with Peach Barbecue Sauce.

Peach barbecue sauced ribs

For the main course, the husband and I split the Shrimp and Grits. But a diner can also order casual fare like Fried Chicken and Waffles or 1861 Meatloaf. If you’re in the mood for something more upscale, try the Pan Seared Duck with Blackberry Gastrique. I’ve also heard great things about the Lamb Burger.

Our Shrimp and Grits arrived already split into two portions for us. Cheddar grits with bacon-infused shrimp were a perfectly rich combination. But the star of this show was the fried green tomato nestled on top of the creamy grits. Crunchy and juicy at the same time, the green tomato enlivened the dish, making it light, bright and comforting. Jasper told us he rode with Johnny from Filasky’s to a special field on the farm to pick these tomatoes. Johnny wanted to make sure they were perfect for 1861.

Shrimp and Cheddar Grits

For dessert, the boys enjoyed peach cobbler, while Nicole and I indulged in a decadent brownie with coconut ice cream from a local favorite, Woodside Creamery.

Thank you, Woodside Creamery

Peach Cobbler, the 1861 way

When Jasper stopped by to give Bryan a glass of his favorite Scotch, he chatted with us like we were old friends. A great ending to a pleasant evening.

A great ending to this blog post is the following review of 1861 written by the beautiful Nicole:

If I had to describe 1861 in one word it’d probably be propitious [for those of you not as smart as Nicole, it means "indicating a good chance of success"]. I have never been a foodie of any sorts, but I know a good recipe for success when I see one. Between its unique atmosphere, friendly staff and consistently good food it’s hardly a place to get sick of [and she's there A LOT]. In fact, the restaurant’s owner Jasper, recently introduced me to a fellow patron as a “regular”. I don’t think I’ve been considered a “regular” anywhere so I immediately felt special. Then I reminded myself that Jasper makes everyone feel special. He talks, and more importantly, he listens. I bet he could even tell you the brand name of our dehumidifier. We’re close like that. I’m even invited to the one year anniversary party in September. But then again, you probably are too.

If you ever see Bryan and Nicole in a corner booth, it would be easy to mistake them for movie stars. I mean, look at them. But they’re just regulars, being treated like celebrities and enjoying all the good things 1861 has to offer.

These two need to be in films

1861 Restaurant

423 North Broad Street

Middletown, DE 19701

302.376.7956

Categories: Delaware Farms, Local Farms, Restaurant | Tags: , , , , , , | 13 Comments

Guilt-Free Tomato, Basil, and Red Onion Summer Salad

Posted on August 17, 2012 by rachelocal

I feel guilty about something. I’m not even sure why I feel guilty about this particular thing.  I didn’t commit a crime, like a hit and run or insurance fraud. In fact, I hurt nothing and no one. I should NOT feel guilty at all.

But such is my nature: riddled with guilt and regret.

This is my guilty face, which is eerily similar to my disappointed face

It all started when I picked up my CSA farm share this afternoon. I already felt guilty about that because I was SUPPOSED to pick it up yesterday at my set-in-stone-for-the-last-two-months time slot. Unfortunately, I was stuck in Philly on a work errand. Toby, my flexible farmer, graciously supplied my farm share this afternoon. I apologized profusely. And guiltily, of course.

Next stop was the farmers market to buy some eggs, cheese, and chicken sausages. I stopped by the produce stand to see the local offerings. I snagged some blueberries, green beans, and mushrooms. Then I spotted the red onions. Not local. Glancing to my left and to my right with shifty eyes, I saw no one staring or pointing at me. I put the non-local red onion in my basket. And bought it.

So you’d think I’d have buyer’s remorse. Honestly, I didn’t. I justified that red onion, considering it a staple like sugar or olive oil. The guilt worked its way out of my shoulders and I breathed a sigh of relief.

I made one more stop before heading home: the dreaded grocery store. I needed personal items like toilet paper and q-tips. As I was making my way through the aisles, I noticed the neat and enticing rows of salad dressing bottles. Old favorites like Hidden Valley Ranch and Wishbone Italian called my name. My local self-discipline kicked in and I pushed the thought out of my mind. Until I saw it.

Brianna’s Blush Wine Vinaigrette. My favorite salad dressing of all time.  Impulsively I put it in my cart next to the q-tips.

Why does this feel like cheating?

You may be thinking, Who cares? It’s only salad dressing! You don’t understand. I like to make my own salad dressing with local yogurt and herbs. Brianna’s is from Texas. Texas!? I argued with myself to no avail. Ignoring the guilt, I scanned the bottle at self check- out. I swear the annoying machine said, “Not-on-your-locavore-diet vinaigrette, $3.49. You saved $.49 and gained a guilty conscience.”

At home, I unpacked my purchases, including the lovely items from my farm share. As I set colorful, tiny tomatoes and a bunch of basil on the counter, I had an epiphany.

Epiphany tomatoes

Suddenly everything became clear. I was destined to make a summer salad with tomato, basil, red onion, and Texas salad dressing. The sweet and tangy taste of the vinaigrette was a perfect match for the candy-sweet tomatoes and fresh basil.

I still feel a little guilty, but I don’t regret it.

Guilt-Free Tomato, Basil, and Red Onion Summer Salad

Ingredients:

1 pint cherry tomatoes, yellow and red, cut in half lengthwise

1 small red onion, diced

1 bunch fresh basil leaves, chiffonade into ribbons

1 – 2 tablespoons Brianna’s Blush Wine Vinaigrette, depending on how much dressing you like

Kosher salt

Black pepper

Combine tomatoes, onion, basil, and vinaigrette together in a bowl. Season with salt and pepper to your desired taste. Enjoy guilt free and with no regrets, even if you eat the whole bowl by yourself.

Worth it

Categories: Delaware Farms, Local Farms, Recipes, Summer Recipes | Tags: , , , , , , , | 22 Comments

Jungle Zucchini and Baby Birds

Posted on June 18, 2012 by rachelocal

I visited John the other day. A visit was way overdue for two reasons. The first because the kitchen scraps I save for his compost pile were attracting flies and other vermin. The second because too much time had passed since my last visit. I was having withdrawals–the shakes and everything. John and Kathy were out in the yard when I walked up the driveway, weighted down by two buckets of smelly food waste. After John dumped what he considers smelly, nutritious goodness into the pile, he took me on a tour of the garden.

So many things happen in a garden over the course of two weeks! Astonishing!

The zucchini looked like a miniature rain forest, the corn was coming up, and the blueberry bushes I helped plant were bearing fruit! I am such a gardenerd (thanks to my friend Nicole for that moniker).

I’m embarrassed to say I didn’t know how zucchini grew, so I was amazed when I saw those large jungle-like leaves and green squash emerging from a pretty yellow flower. John showed me how to twist the zucchini gently to harvest it.

Twist to harvest

Zucchini jungle

Flower power

Walking the perimeter of the garden, I noticed the peppers getting taller. I only watered them two Saturdays ago with John’s special and nutritious seaweed water. I’d like to take all the some credit for their growth. We made our way over to the row of blueberry bushes. John showed me the half pint of blueberries already picked; they were sweet and plump. The nets he threw over them to prevent the birds from enjoying their juicy goodness were working.

Blueberry bush hair net

Speaking of birds, remember the lovely blue eggs in the blue bird house?

Lovely little nest

Well, after two tries, the blue bird couple was able to keep some eggs from the sparrows (the sparrows invaded regularly to toss the eggs onto the ground). And they hatched! John lifted the lid of the bird house while I climbed up to take a closer look. Huddled together in a mass of beaks and fluffy black down were at least three baby birds.

Pile o’ baby blue birds

After John piled cucumbers, zucchini, beets, and a variety of seeds into a bag for me, he changed into his sneakers, pulled on his knee pads, and jumped into his little red Miata headed for a volleyball game. He has stores and stores of energy! I chatted with Kathy for a while and then drove the two miles home feeling refreshed and ready to roast some veggies. I really need to visit John and his backyard more often. (John, I promise to come help you weed very soon.)

Categories: Delaware Farms, Farmer's Markets, Gardening | Tags: , , , , , | 13 Comments

Two Lists for Local Eating

Posted on June 4, 2012 by rachelocal

Today’s the day; I am a locavore. As of right now, I will only eat locally sourced foods. I’m not gonna lie, I kind of feel like I’m going on a diet. I am, after all, purposely restricting my food choices. In an effort to allow my new locavore status to inspire me rather than scare me (I love Italian cheeses so much!), I decided to make two lists. The first list states the reasons I’m embarking on this All Local Experiment (I needed reminding). The second list is my personal guidebook for local eating, complete with any non-local, “luxury” items I can’t live without (like coffee). Let’s begin. . .

Rachel’s Reasons to be a Locavore

1. Taste – Foods grown or raised near your home are fresher. Ergo, they taste better. For example, pick a red, ripe strawberry and pop it in your mouth. Now, compare that strawberry with your average grocery store variety. Enough said.

2. Local Economy – When I buy from a local grower, I am supporting my local economy. I’m happy to support my CSA farmer Toby over at Bayberry Farm, because he’s trying to accomplish something admirable–provide fresh, quality food grown in a sustainable and natural manner as a responsible steward of the land. Go Toby!

I met Toby, my farmer, on Sunday. He is passionate about what he does, and I’m happy to support his efforts and also reap the benefits of his sustainable work on Bayberry Farm.

3. Environment – If my food is not packed in California and shipped to my local grocery store, I’m shrinking my carbon footprint. The average food item travels 1500 miles to reach me; so much unnecessary fuel and energy! Not to mention the chemicals a vegetable is treated with in order to sustain the journey, which leads me to my third reason. . .

4. Health – If I know how my food is produced or grown, I am confident it will not harm me (and will be packed with nutrition). I want to eat the healthiest food I can find, so why would I buy a tomato from an unknown, faceless grower in Florida when I can get a better one down the street from John?

Ah, I’m feeling better about this already!  Those three reasons are just the tip of the iceberg for me (I could go on and on about GMOs). I’m getting excited, so let’s talk about my guidelines for this local experiment. . .

Rachel’s Local Experiment Guidelines

1. Eat Local – Everything I eat will be locally sourced within a 100-mile radius of my front door AS MUCH AS POSSIBLE (from farmer’s markets, produce stands, regular markets like Harvest, and maybe the grocery store). I have yet to discover a coffee farm in Delaware, so as follows is my list of  necessary non-local items:

  • Coffee – I can buy from local coffee roasters, but alas, coffee does not grow in my backyard, and I cannot live without coffee. I simply cannot.
  • Lemons – This seems like a silly cheat, but I am addicted to fresh lemon water. I keep some in a pretty pitcher in the fridge and I swear it’s the only way I stay hydrated.
  • Cooking basics – Items I use a lot like salt, pepper, some spices, soy sauce and olive oil won’t be local. I did buy olive oil from California though, which is closer than my usual brand.

2. Support Local Restaurants – I like to eat out on occasion, so if I do, I will frequent my favorite restaurants trying to use local ingredients, like LBR 614, Home Grown Cafe, The House of William and Merry, Twelves Grill, and the many more I plan to discover this year!

3. Be Polite – If I am asked over a friend’s house for say, a barbecue, I will not be a food snob. Questions like, “Do you know if the potatoes in this potato salad were grown in the tri-state area? Also, did you make the mayonnaise in the potato salad with local, free-range, pastured chicken eggs?” or “This vintage 1964 Petrus wine is okay, but do you have any local wine?” are unacceptable and a little snotty. Also, if I’m invited out to dinner at a restaurant, I will try my best to suggest one of my local favorites, but if a friend is hell-bent on eating sushi, I will not burst any bubbles (and I love sushi!).

So how long will this local experiment last? I would like to say indefinitely, but for now, I’m coinciding it with my CSA share. From now until mid-October, I will eat only local foods. That will give me a chance to see how it goes as the seasons change. I’m excited to get started and I’ve already received encouragement from many people, including my friend Natalie, who just sent me this text message: “I am proud of you for doing this local initiative…you can do it!”  Thanks, Natalie!

And now (insert drum roll or dramatic music here) the local experiment begins. . .

Categories: Delaware Farms, Farmer's Markets | Tags: , , , , , , , | 15 Comments

Local Treats + Cows = Somerset Farm

Posted on May 28, 2012 by rachelocal

“Who wants a treat?”

When my dad uttered these words, my eight-year-old self would fly into a  flurry of excitement. A treat meant ice cream. And ice cream meant Peaceful Meadows, a dairy farm in Massachusetts (my homeland). Not only does Peaceful Meadows have amazing ice cream treats, but it also has cows. Lots of them to watch whilst enjoying your Coconut Chocolate Almond Hot Fudge Sundae with extra (and homemade) whipped cream.  Nothing better in the world even now that I’m all grown up.

So imagine my pure joy when pulling into Somerset Farm, an ice cream place right up the street from my house. The family-owned business serves local Woodside Farm Creamery ice cream in a very Peaceful Meadows-esque setting. Cows included.

Somerset Farm on opening weekend

Surveying the flavor board, I discovered Somerset Farm offers more than enough flavors for every family member. After a taste test, I ordered the Chocolate Thunder, which rivals brownie batter. The husband enjoyed his Chocolate Peanut Butter on a sugar cone, while my brother tried the Motor Oil (coffee ice cream with caramel and chocolate swirls). My sister-in-law dared to be different with two flavors on one cone–Chocolate Thunder with a Cookies and Cream topper. We were satisfied with our choices and the price–only $7.50 for all that creamy goodness.

So many flavors! Next time, I’m mixing it up with Cherry Vanilla and Chocolate Thunder

This is Kaila, my sister-in-law, and perhaps the cutest pregnant woman I’ve ever seen

Don’t come between a pregnant lady and her ice cream

After sitting a while enjoying our treats, we stood near the fence to watch the cows grazing in the field next door. When I have an ice cream cone in my hand, I can concentrate on little else, so cow watching is the perfect accompaniment to ice cream eating. It requires no concentration whatsoever, except for maybe the occasional staring contest with a friendly cow.

Cows grazing

We decided this cow was on his way to a rave. Why else would he be wearing such a brightly colored nose ring?

This cow stared me down

My husband seemed overly eager to take a picture of me with the cows. I soon discovered the only reason he snapped my photo was because of the Chocolate Thunder all over my face.

Chocolate Thunder lipstick, strangely reminiscent of a shade called Browned Down Red I wore in  college (I love the 90s)

Families milled about as they ate their cones, checking out the cows or finding a spot underneath the magnificent tree on the property. I felt like I was on a Southern plantation when sitting under that tree. All I needed was a hoop skirt, corset, glass of lemonade, and a genteel Southern accent.

Cow petting

This tree is beautiful, the perfect place to enjoy a treat

Exactly where I’ll be sitting next time I visit Somerset Farm

Grabbing a cone at Somerset Farm is a relaxing way to spend a summer evening. Now I know exactly where I’ll go when someone says, “Who wants a treat?”

Somerset Farm
Corner of Denny and Frazer Roads, Newark, DE 19702
Open Thursday to Sunday, 4 pm to 9 pm
302.893.6494


Categories: Delaware Farms, Local Stores | Tags: , , , , , | 14 Comments

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