Local Farms

Happy CSA Day! {Week One}

Posted on January 28, 2013 by rachelocal

“It’s CSA Day!”

In my excitement about picking up my very first Lancaster Farm Fresh Cooperative winter CSA box, I uttered that phrase all day on Tuesday of last week. Who can blame me? A box of organic, locally grown root vegetables, carrots, sweet potatoes and the most beautiful stalk of brussels sprouts I’ve ever seen awaited me at my pick up spot – Home Grown Cafe.

I don’t even think nerds get this excited about Star Wars.

This week's CSA booty

CSA booty – Week One

The most interesting part about purchasing a CSA farm share is you never know what you’re going to get. I mean, I know it’s winter and most likely I’ll get a ton of root vegetables, but WHAT KINDS of root vegetables will be in my box? Last week the surprise item was Jerusalem artichokes. I’ve never seen them, cooked them, or tasted them.

Jerusalem artichokes - not the prettiest girl at the party but she makes up more it in practicality and common sense

Jerusalem artichokes – not the prettiest girl at the party but she makes up for it in practicality and common sense

Despite their misleading name, Jerusalem artichokes are part of the sunflower family and sometimes called sunchokes or sun roots. I don’t think they taste like artichokes at all, but French explorer Samuel de Champlain did. So that’s what he called them when he brought them back to Europe from the New World. Mr. de Champlain found them in a Native American garden in Cape Cod, Massachusetts where they became a diet staple of the Pilgrims settling in Plymouth (my former hometown).

After a little internet research, I discovered that Jerusalem artichokes are high in protein, low in starch and just like other root vegatables–good for mashing, roasting, or throwing in soups–but they also saute well and taste great raw. A versatile little tuber!

Using the mushrooms from my CSA box and a couple of sausages, I channeled the Pilgrims and made an easy one pot meal perfect for cold weather.

Winter One Pot Meal with Sausages and Jerusalem Artichokes

Ingredients

4 sausages – any kind (I used Italian-style chicken sausages, because that’s what I had on hand from the farmers market. Skip the sausage if you’re a veggie)

1-2 tablespoons olive oil

1 large onion, largely diced

8 ounces white mushrooms, halved (Baby Bellas were in my CSA box)

10 Jerusalem artichokes, scrubbed (they are VERY dirty, so scrub them well!) and sliced into 1/4 inch pieces

2 cloves garlic, chopped

zest of one lemon

4 sprigs fresh thyme

1 cup water

1 teaspoon kosher salt

Freshly ground black pepper

Brown the sausages all over in 1 tablespoon of olive oil in a deep skillet. Set aside. Add the onions to the skillet, adding more olive oil if necessary. Let the onions soften over medium heat, until they are VERY tender and melting. I let them hang out in the pan for about 20 minutes while I prepped the rest of the ingredients.

Lovely nitrate-free chicken sausages

Lovely nitrate-free chicken sausages

When the onions are brown and melting, add the garlic. Push the onions aside and add the mushrooms, allowing them to brown in the pan. Push the mushrooms and onions aside and add the Jerusalem artichokes. Let them brown a bit too.

Get some color on those sunchokes

Get some color on those sunchokes

Add the lemon zest, kosher salt, and pepper. Give everything a good stir. Add the sausages back into the pan, along with the thyme sprigs. Pour enough water in the skillet to just cover the veggies. Bring to a boil. Cover and turn the heat to low. Simmer for about 25 minutes, or until the Jerusalem artichokes are tender. If there’s too much liquid in the skillet, uncover, turn the heat up and allow to simmer and reduce. The broth is so flavorful and rich because of those melting onions and yummy mushrooms.

Ready for their water bath

Ready for their water bath

The Jerusalem artichokes add a sweet and nutty flavor to this dish - I hope I get more in my CSA box this week

The Jerusalem artichokes add a sweet and nutty flavor to this dish – I’m hoping for more in my CSA box this week

What’s your favorite winter vegetable? And can someone PLEASE tell me what to do with a very large rutabaga?!?

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Categories: Farmer's Markets, Local Farms, Recipes, Winter Recipes | Tags: , , , , , , | 39 Comments

One GOOD Thing About Winter

Posted on January 16, 2013 by rachelocal

This morning I woke up to a dark bedroom, hazy and gray with no light forcing its way between blinds and through curtains. Rationally, I thought it was 3 am and I still had hours of sleep ahead of me. A quick glance at my phone told me a different story; slumber was over and it was time to face the day. Looking outside, I saw a steely slate sky and the misty drizzle of cold rain.  Seeing as “day” decided to skip out on the world, I thought I should do the same and curl back up under the covers.

But I took the more noble route and reluctantly got in the shower, dressed, and headed for work.

That’s when I discovered something good about winter.  All my local Delawareans out there will be happy to know that Lancaster Farm Fresh Cooperative is offering a WINTER CSA (Community Supported Agriculture) which means 12 weeks of fresh, Lancaster County grown produce in the middle of winter.

I might be grasping at straws here, but the thought of fresh, organic winter vegetables grown by mostly Amish farmers melted my tiny winterized heart.

Here’s the facts about this CSA:

  • Cost is $250 for 5-8 items of fresh produce per week
  • Pick up locations are at Home Grown Cafe in Newark, Harvest Market in Hockessin, or Boyd’s Flowers in Wilmington
  • “Add-ons” are available, including cheese, bread, eggs, meat, canned goods, and even tofu
  • Online ordering is easy at lancasterfarmfresh.com. They even have payment options, so you don’t have to pay the entire $250 up front

Lancaster Farm Fresh’s summer CSA is AMAZING. Here’s a picture to prove it.

Full summer veggie share. WOW!

Photo from a shareholder with a full summer veggie share. WOW!

I can imagine the winter share is just as breathtaking with all those lovely root vegetables I adore roasting or adding to soups. It’s nice to know that even in winter when local choices are limited and grocery store produce is shipped and tortured just to get it on the shelf, I can count on area farmers to provide a superior alternative. I like to know how my food arrived on my plate. Reminds me of a Michael Pollan quote:  “At home I serve the kind of food I know the story behind.”

The deadline to order is tomorrow, January 17, by 2 pm. 

Foreboding clouds and miserable rain be damned; winter is looking up!

Categories: Local Farms, Local Stores | 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

An Open Apology to New Jersey

Posted on September 17, 2012 by rachelocal

Dear New Jersey,

You are known for a lot of things. Mostly bad things like pollution and high property taxes. And even worse things like Jersey Shore, The Situation and Snooki.

Snooki Sandwich

So you can imagine my very low expectations when I visited the Jersey shore this weekend. Not THAT Jersey Shore–Wildwood Crest. While I was packing for your beaches a montage of spray tans, fist pumping, and purple running board lights crashed through my head. I wondered if I should buy extra hair products and some brass knuckles.

As my friend and I headed south, I was struck by the farm land and produce stands dotting the road. I even saw a sheep farm. I started to regret packing four pairs of bedazzled sunglasses.

Much to my surprise, the Jersey shore was delightful, picturesque even.

My Jersey Shore

After a pleasant weekend on the sand and an evening on the boardwalk, I drove home, anticipating a produce stand stop. My anticipation was not in vain; I never knew that only a mere 20 miles from my house, a wonderland of locally grown goodness existed.

So, New Jersey, I would like to apologize for my low expectations and negative thinking (I blame it on MTV a little though). You are much more than Snooki’s bangs.

In fact, I would like to propose a new montage–one that replaces bikinis and trash talk with finer things like Sicilian eggplant and fresh-picked corn.

Jersey Farm Market

Local Bounty

Long Hots – I wonder if Peppermeister grows these?

Pretty Sicilian Eggplant

Jersey Fresh Potatoes

Lima Beans, one of my favorites

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

Cabbage heads as big as Snooki’s hair!

Jersey even knows how to do honey right

Jersey nectarines

Who knew, Jersey? Forgive me for misunderstanding the complexities of your diverse culture.

Yours in mutual fresh-picked produce love,

Rachel

P.S. – The final season of Jersey Shore airs in October. I’m sure you’re relieved, just like the rest of us.

Categories: Farmer's Markets, Local Farms | Tags: , , , , , , | 16 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

Is It Fall Yet?

Posted on August 26, 2012 by rachelocal

A strange thing happened this morning: I woke up and my nose was cold. Rather than casting off too-warm blankets in the night, I felt cozy in my nest of covers.  This is a welcome change, because with still about a month left until the official end of summer, I’m longing for fall.

I’m longing for fall so much that I spent the day pretending it’s already here. I stayed inside wearing flannel pajama pants and making a huge pot of chili. As the chili simmered on the stove, I pondered all the reasons I love fall. While they are many, I finally narrowed it down to five.

1. Shorter Days.

That’s misleading. It’s not so much about the shorter days, but the longer nights. I’m looking forward to cool evenings on the deck with a glass of red wine, and cozy, productive nights spent inside cooking and blogging. After a busy summer, the fall season will induce a sense of routine and calm (I hope).

2.  My Favorite Hat.

I’m obviously delighted to be wearing this hat

I know it’s officially fall when my tweed hat comes out of its drawer. I spent what I consider a lot of money on this hat, and it’s been worth every penny (mostly because I can wear it instead of washing my hair, while still looking put together). My favorite hat’s not the only good thing about fall fashion. Sweaters, boots, and jackets combine to create perfect layers. I love to layer. So do my friends. Here’s a fall photo of us exemplifying the layered look.

Is this an L.L. Bean ad?

3. Football.

It sounds so cliche, but I love to watch football on a Sunday afternoon.  There is nothing better than watching my team, The Patriots (don’t hate), do their thing. Nothing wrong with watching Tom Brady do his thing, either. I also love to make food for football watching.  After eating salsa, guacamole, and pulled pork tacos, the roar of the crowd lulls me into a contented, sleepy state where I half-dream that Tom Brady is caressing my cheek while complimenting my guacamole recipe.

Tom. Sigh. Photo credit: vman.com

I couldn’t choose between the two photos. Double sigh. Photo credit: vman.com

4. The Crisp Air.

The landscape changes in the fall. Not only do the leaves turn to vivid color in my part of the world, but something in the air shifts (hence my cold nose this morning). The summer humidity giving a dull edge to the sky and trees lifts, leaving in its place the fresh, clean lines of fall. Crispness is everywhere.

Fall in Burlington, VT

5. Fall Food.

Since this is a food blog, I have to say food, right? Well, maybe. But I mean it. Apples, pumpkins, root vegetables, greens, stews, soups, chilis, pies and cobblers–the food of fall is spectacular.

Apple Crisp with vanilla ice cream, a fall favorite

I made this Butternut Squash Soup with Herb Croutons for friends last year. We were wearing layers while we ate it.

Fall food also means fun day trips. I can’t wait to bite into the first Honeycrisp apple of the season, so I’ll be heading to Linvilla Orchard in Media, PA to pick my own. I get lost in the maze of apple trees, trying to find the perfect apples for pie making and the juiciest apples for eating on the spot.

My list could really go on an on. I didn’t even mention tiny pumpkins, Halloween, apple cider, fuzzy socks or this apple sling shot.

Fall Fun

What fall favorites would you add to my list? Tell me!

Categories: Local Farms, Local Stores | Tags: , , , , , , , | 9 Comments

More Grocery Store Redemption

Posted on August 18, 2012 by rachelocal

While having a cup of coffee and reading the paper this morning (I’m officially my parents) I noticed an ad in the Shop Rite circular.

“Grown Fresh. Grown Locally. Grown for Shop Rite.”

Another area grocery store has redeemed itself! Local produce and a great price! Thank you, Shop Rite!

Now I think I need to head down to my neighborhood Safeway and find out why they don’t offer (or at least advertise) more local options.

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Categories: Local Farms, Local Stores | Tags: , , , , | 2 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

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