For pickup Dec. 16, please order by Monday noon

This week’s menu is below. Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please.

Pickup is Tuesday between 4:00 and 5:30 on Mountain Ave., just off Elm in the Old Southwest neighborhood, about four blocks from the Church of the Brethren. We will confirm each order with a return email that includes precise directions and a phone number in case you are lost or delayed. This is a new pickup location.

This week, Elaine is offering delicious pies, cookies, tarts, soups, and quiches.

This will be the last menu we will offer until the spring. We have enjoyed getting to know you and now we need to take some time to clean up our gardens and make plans for spring. We look forward to being in touch with you again when the days get warmer and the plants start to grow again.

Happy Holidays.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Two choices of Elaine’s Muffins: Organic flour, local eggs, local dairy, $1.00 each (minimum of 6 of any one type)

Blueberry Muffins (berries from Washington State)
Apple Spice Muffins made with Franklin County apples.

Cookies of the week: Organic flour, local eggs. $6.00 a dozen

Cowboy Cookies. Coconut, chocolate chips, oats, and pecans.
Spiced Almond Wafers. Thin delicate wafers spiced with cinnamon, ginger, nutmeg and cloves.
Old fashioned oatmeal raisin cookies with organic Thompson raisins.

Pies and tarts:

Traditional Pumpkin Pie baked with Rabbit Hill Farm pumpkins. $22.50
Pecan Pie. True Virginia Hospitality. Rich and oh-so-decadent, made with local eggs and organic flour. $22.50
Sweet Potato Pie: What a sweet potato crop! Rabbit Hill Farm’s finest combined with local eggs and milk. $22.50
Apple Tart: Lighter and more delicate than a pie. Baked with Franklin Co. apples. $20.00
Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and
pecans. $4.00 each, minimum of three.

SOUPS AND QUICHES:

Broccoli quiche, local eggs, onions, broccoli, parmesan and romano cheeses, and seasonings $25.00 whole pie
Spinach onion quiche, local eggs, parmesan and romano cheeses, nutmeg, seasonings $25.00 whole pie
Mushroom quiche, local eggs, parmesan, asiago, and romao cheeses, seasonings, salt and pepper $25.00 whole pie

Russian cabbage borscht
made with potatoes, cabbage, onions, caraway, and of course, Rabbit Hill Farm’s very own beets. Pine, $5, quart, $10.
White bean and kale soup, pint $5, quart $10

Published in: on December 12, 2008 at 2:37 pm  Leave a Comment  

For pickup Tuesday, December 9, please order by Monday noon.

This week’s menu is below. Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please.

Pickup is Tuesday between 4:00 and 5:30 on Mountain Ave., just off Elm in the Old Southwest neighborhood, about four blocks from the Church of the Brethren. We will confirm each order with a return email that includes precise directions and a phone number in case you are lost or delayed. This is a new pickup location.

Now that winter is here, we will only occasionally have any fresh produce to offer from our gardens, but we will remain on the lookout for food that is mostly local and/or mostly organic. It’s harder to eat seasonally and locally in winter, but one can still make a sustainable, ecologically sensitive, and delicious diet a reality.

Along those lines, please scroll down for an offering of award-winning local cheese and a note from Nancy. Elaine and Martha are offering baked goods, soups, and Peasant Fare as usual.

Please write if you have questions, special requests, etc.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Two choices of Elaine’s Muffins: Organic flour, local eggs, local dairy, $1.00 each (minimum of 6 of any one type) ; Blueberry Muffins (berries from Washington State), and Apple Spice Muffins made with Franklin County apples.

Elaine’s Cookies of the Week: Organic flour, local eggs. $6.00 a dozen

  • Cowboy Cookies. Coconut, chocolate chips, oats, and pecans.
  • Spiced Almond Wafers. Thin delicate wafers spiced with cinnamon, ginger, nutmeg and cloves.
  • Pine Nut and Rosemary Cookies. A taste of Italy! Toasted pine nuts and local organic rosemary make these a crumbly, chewy and savory cookie. (Limited supply.)
  • Old fashioned oatmeal raisin cookies with organic Thompson raisins.

Elaine’s Pies:

  • Traditional Pumpkin Pie baked with Rabbit Hill Farm pumpkins. $22.50
  • Pecan Pie. True Virginia Hospitality. Rich and oh-so-decadent, made with local eggs and organic flour. $22.50
  • Sweet Potato Pie: What a sweet potato crop! Rabbit Hill Farm’s finest combined with local eggs and milk. $22.50
  • Apple Tart: Lighter and more delicate than a pie. Baked with Franklin Co. apples. $20.00
  • Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and pecans. $4.00 each, minimum of three.

Martha’s Breads: (Vegan versions of yeast breads available; cornbread available in a gluten-free version.)

  • Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and local whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.
  • Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.
  • Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50

SOUPS AND PEASANT FARE:

From Elaine: Tilghman Island Stew. This hearty stew from the Moosewood Restaurant’s New Classics Cookbook is a jumble of vegetables from Rabbit Hill Farm: tomatoes, sweet potatoes, kale, green beans, corn, and okra, spiced with Old Bay seasoning and thyme. $5 pint, $10 quart.

From Martha:

Homemade Local Yogurt
: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Very mild and thick, with great flavor, living cultures and no powdered milk, no pectin, “emulsifiers” or “stabilizers” like most commercial brands. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

Red lentil soup with lemon and parsley, pint, $5.50, quart $10

Deep red, olive-oil rich, kidney bean spread seasoned with ginger, onion, carrot, and parsley, 8 oz. $4, 16 oz. $6.50

Organic Local Apples peeled, sliced and fried in local, grass-fed butter, 8 oz. $5, 16 oz. $7.50

Butternut squash
roasted, baked with cream, pureed, lightly sweetened and spiced, 8 oz. $5, 16 oz. $7.50

PEASANT’S FARE: Six organic, sustainable basics to build a week’s meals around: $30 for the package, plus refundable deposit on jars. (3 or 4, depending on your choices). Includes:

  • Red lentil soup with lemon and parsley — 16 oz. jar
  • Kidney bean spread with olive oil, ginger, onion, carrot, and parsley, 16 oz. jar
  • Organic Local Apples peeled, sliced and fried in local, grass-fed butter, 16 oz. jar
  • Roasted butternut pureed with cream, lightly sweetened and spiced, 8 oz. jar
  • Bread: your choice of Martha’s breads: Skillet Cornbread, Crunchy Bread, Garlic, or Rosemary
  • Dessert: your choice of about a dozen Peanut Butter cookies with chocolate chips or a quart of homemade grass-fed Botetourt yogurt. It’s the best.

Vegan version of the Peasant’s Fare is available (organic sesame oil replaces butter, no cream, no whey. )

GROCERIES AND STAPLES:

From Nancy:

Award-winning Meadow Creek Dairy cheeses, made from raw milk from their closed Jersey herd in Galax, VA.

APPALACHIAN: (Sold out for now.)
MOUNTAINEER: firmer than Appalachian, and closer grain, a bit nuttier but not as pronounced as a Gruyere. Brushed rind. $12.25/lb.

I have a 25% markup on these cheeses to help defray overhead costs of Citygrown.

The leaves on the old oaks are almost all on the ground now. I used up the last of the immature peppers picked just before hard frost a few days ago. There are a few apples and potatoes and squashes in storage, but it looks like the bounty of local food has quieted for the winter. It’s time for the soil to rest, the perennials to go dormant, and for me to pull in to my own burrow during these short, sweet days of late autumn and early winter.

I will be taking a “pause” to hibernate and integrate for the next few months. Thanks for your support in 2008 for budding local food producers, and helping begin the creation of the necessary, new infrastructure for nourishing ourselves and our community. Won’t it be exciting to see what springs from the seeds we’ve planted when the days get longer and the earth begins to warm again?
Nancy Maurelli

Published in: on December 5, 2008 at 3:37 pm  Leave a Comment  

For December 2 downtown Roanoke pickup, please order by Monday noon

We still have some excellent, award-winning local cheese, lots of holiday baked goods and warming stews. Please see below!

If you’ve just become acquainted with Citygrown, you should know that the produce from our community gardens is organic in practice, though not certified. During the winter, most Ingredients in our prepared foods will come from natural food stores and area grocers, and are selected for quality and sustainability —  we avoid “factory food.” 

Please write if you have questions, special requests, etc.
This week’s menu is below. Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please.

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs — we’re in the back). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

SPECIAL OFFER:

From Nancy:

Award-winning Meadow Creek Dairy cheeses, made from raw milk from their closed Jersey herd in Galax, VA.

APPALACHIAN: this one took third place in a national competition a few years back. Semisoft, buttery interior, brushed rind (most folks trim off before eating). $13.00/lb.

MOUNTAINEER: firmer than Appalachian, and closer grain, a bit nuttier but not as pronounced as a Gruyere. Brushed rind. $12.25/lb.

I have a 25% markup on these cheeses to help defray overhead costs of Citygrown.

Thanks to those who responded to my feeler for a COOKS’ COLLABORATIVE. I am encouraged but not ready to leap. This is likely to begin in early 2009 if the legal/organizational work goes according to plan. Anyone able to help with non-profit incorporation?

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Also Blueberry (from Washington State), and Apple Spice Muffins made with Franklin County apples.

Traditional Pumpkin Pie baked with Rabbit Hill Farm pumpkins. $22.50

Pecan Pie. True Virginia Hospitality. Rich and oh-so-decadent, made with local eggs and organic flour. $22.50

Cookies of the week: Organic flour, local eggs. $6.00 a dozen

Spiced Almond Wafers. thin delicate wafers spiced with cinnamon, ginger, nutmeg and cloves.

Pine Nut and Rosemary Cookies. A taste of Italy! Toasted pine nuts and local organic rosemary make these a crumbly, chewy and savory cookie.

Sweet Potato Pie: What a sweet potato crop! Rabbit Hill Farm’s finest combined with local eggs and milk. $22.50

Apple Tart: Lighter and more delicate than a pie. Baked with Franklin Co. apples. $20.00

Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and
pecans. $4.00 each, minimum of three.
Martha’s Breads: (Vegan versions of yeast breads available; cornbread available in a gluten-free version.)

* Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and local whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

* Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

* Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50

PREPARED FOODS:

From Martha: (all beans, grains, seeds, and flours are organic, some are local. Vegetables are mostly from local organic gardens or local organic farms, occasionally from organic departments at retail groceries. A small proportion of ingredients are conventionally grown and packaged. Please write if you have questions or concerns.)

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Very mild and thick, with great flavor, living cultures and no powdered milk, no pectin, “emulsifiers” or “stabilizers” like most commercial brands. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

Chili Pint, $5.50, Quart, $10.

Pinto bean spread, flavorful, rich with garlic, olive oil, and seasonings— 8 oz. jar, $4, 16 oz. jar, $6.50

Sweet potato, apple, and winter squash stew, flavored with curry spices and local, grass-fed butter. Pint, $5.50, quart $10.


PEASANT’S FARE:
Six organic, sustainable basics to build a week’s meals around: $30 for the package, plus refundable 75 cent deposit on jars. (3 or 4, depending on your choices). Includes:

  • Chili, cooked with tomatoes, onion, garlic, and hot pepper. Good and spicy. – 16 oz. jar
  • Pinto bean spread, flavorful, rich with garlic, olive oil, and seasonings — 16 oz. jar
  • Crunchy Rice with vegetables (brown rice with carrots, sesame and sunflower seed, onion, oil, and something green) — 16 oz.container OR about 8 ounces of romaine and oak leaf lettuce, plus baby chard and a little orach (it’s purple)
  • Savory winter stew of sweet potato, apple, and winter squash, flavored with curry spices and butter. 16 oz. jar
  • Bread: your choice of Martha’s breads: skillet cornbread, Crunchy Bread, Garlic, or Rosemary
  • Dessert: your choice of about a dozen Raspberry-Tahini (vegan) cookies or a quart of homemade grass-fed Botetourt yogurt. It’s the best.

    Vegan version of the Peasant’s Fare is available (organic sesame oil replaces butter).

PRODUCE:

Sweet potatoes. Limited supply. $1.75 a pound.

Tender salad greens, limited supply. $3.50 for 8 ounces. A deep freeze on Monday night may make this offer inoperative.

Flat leaf Parsley: $2.50 a bunch

Published in: on November 28, 2008 at 3:02 pm  Leave a Comment  

Pre-thanksgiving Nov. 25th pickup: Please order by Monday noon!

Happy Thanksgiving! Special offering of local cheese and lots of baked goods. Please see below!

If you’ve just become acquainted with Citygrown, you should know that our produce is from community gardens and is organic in practice, though usually not certified. Ingredients in our prepared foods are selected for quality and sustainability — mostly local, mostly organic, and we avoid “factory food” as much as we can.

This week’s menu is below. Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please. If you need to reach us on Tuesday at the pickup point, please call Martha’s cell — you got the number in your email.

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs — we’re in the back). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

SPECIAL OFFER:

From Nancy:

Award-winning Meadow Creek Dairy cheeses, made from raw milk from their closed Jersey herd in Galax, VA.

APPALACHIAN: this one took third place in a national competition a few years back. Semisoft, buttery interior, brushed rind (most folks trim off before eating). $13.00/lb.

MOUNTAINEER: firmer than Appalachian, and closer grain, a bit nuttier but not as pronounced as a Gruyere. Brushed rind. $12.25/lb.

I have a 25% markup on these cheeses to help defray overhead costs of Citygrown.

Thanks to those who responded to my feeler for a COOKS’ COLLABORATIVE. I am encouraged but not ready to leap. This is likely to begin in early 2009 if the legal/organizational work goes according to plan. Anyone able to help with non-profit incorporation?

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and Apple Spice Muffins made with low-spray Franklin County apples (we really like these apples).

Traditional Pumpkin Pie baked with Rabbit Hill Farm pumpkins. $22.50

Pecan Pie. True Virginia Hospitality. Rich and oh-so-decadent, made with local eggs and organic flour. $22.50

Cookie of the week: Pine Nut and Rosemary Cookies. A taste of Italy! Toasted pine nuts and local organic rosemary make these a crumbly, chewy and savory cookie. $6 a dozen.

Sweet Potato Pie: What a sweet potato crop! Rabbit Hill Farm’s finest combined with local eggs and milk. $22.50

Apple Tart: Lighter and more delicate than a pie. Baked with Franklin Co. apples. $20.00

Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and
pecans. $4.00 each, minimum of three.

Pear Tart: Lovely, rich, made with Mountain Ave. pears. $20.00

Martha’s Breads: (Vegan versions of yeast breads available; cornbread available in a gluten-free version.)

* Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and local whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

* Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

* Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50

PREPARED FOODS:

From Martha:

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Very mild and thick, with great flavor, living cultures and no pectin, “emulsifiers” or “stabilizers” like many commercial brands. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

Martha’s homegrown mixed Heirloom Beans, cooked with onion, garlic, and cumin. Pint, $5, Quart, $10

White bean spread with parsley, garlic, olive oil, hot pepper — 8 oz. jar, $5

Twice-Baked savory sweet potato casserole: white and orange local organic sweet potatoes, roasted and peeled, then baked in a loaf pan with sauteed onion, apple, and butter. About eight servings, $12.00


PEASANT’S FARE:
Six organic, sustainable basics to build a week’s meals around: $29.50 for the package, plus refundable 75 cent deposit on jars. (2 to 3, depending on your choices). Includes:

  • Martha’s homegrown mixed Heirloom Beans, cooked with onion, garlic, and cumin. – 16 oz. jar
  • White bean spread with parsley, garlic, olive oil, hot pepper — 8 oz. jar
  • Crunchy green rice (brown rice with parsley and chard, olive oil, and sunflower seeds) — 16 oz.container
  • Twice-Baked savory sweet potato casserole: white and orange local organic sweet potatoes, roasted and peeled, then baked in a loaf pan with sauteed onion, apple, and butter. One-half loaf (about 4 servings).
  • Bread: your choice of Martha’s breads: skillet cornbread, Crunchy Bread, Garlic, or Rosemary
  • Dessert: your choice of about a dozen Raspberry-Tahini (vegan) cookies or a quart of homemade grass-fed Botetourt yogurt. It’s the best.Vegan version of the Peasant’s Fare is available (organic sesame oil replaces butter).

PRODUCE:

Tender salad greens, limited supply. $3.50 for 8 ounces.

Flat leaf Parsley: $2.50 a bunch

FRESH HERBS:

Flat Leaf Parsley,

Rosemary, Sage,

Oregano. $2.50/bunch.

Published in: on November 21, 2008 at 3:21 pm  Leave a Comment  

Menu for Tuesday, November 18 pickup: please order by Monday noon!

We’re celebrating the first eggs born to Citygrown chickens! The first of them appeared on Nov. 13 and we’re already thinking of new recipes to make the most of this new bounty!

If you’ve just become acquainted with Citygrown, you should know that our produce is from community gardens and is organic in practice, though usually not certified. Ingredients in our prepared foods are selected for quality and sustainability — mostly local, mostly organic, and we avoid “factory food” as much as we can. Please write if you have specific requests, allergies, or other concerns. We’re a small group, producing goods to order, and are always happy to talk about food.

Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please.

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs — we’re in the back). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and Apple Spice Muffins made with low-spray Franklin County apples (we really like these apples).

Apple Pie: made with Franklin Co. low-spray (before fruiting) apples. $25.00

Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and pecans. $4.00 each, minimum of three.

Cookie of the week: Cowboy cookies are moist and chewy and made with old fashioned oats, chocolate chips, pecans, and coconut. Local eggs, organic flour, organic coconut. $6 a dozen

Martha’s Breads: (Vegan versions of yeast breads available; cornbread available in a gluten-free version.)

* Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and local whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

* Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

* Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50

PREPARED FOODS:

From Elaine

An offering for those cold autumn evenings….

Russian cabbage borscht made with potatoes, cabbage, onions, caraway, and of course, Rabbit Hill Farm’s very own beets. Pine, $5, quart, $10.

Lemon cous-cous salad with pine nuts, golden raisins and cherry tomatoes from Rabbit Hill farm. Pint, $4

Tomato Tart: Layered with roasted organic garlic, sontina cheese, and end-of-season tomatoes. Organic flour, local vegetables. $22.50 whole tart.

Swiss Chard and Onion Quiche with local eggs and dairy, Vermont cheddar cheese. $22.50 whole pie.

From Martha:

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Very mild and thick, with great flavor, living cultures and no pectin, “emulsifiers” or “stabilizers” like many commercial brands. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

Chili with mixed organic beans, local organic tomatoes, organic onions, garlic, pepper, and a little bit of local organic sweet potato. It’s good! Pint $5.50, quart $10. A good, warming meal on damp nights.

Lentils with onions, garlic, and a little lemon. Pint $5, Quart, $9 All organic except the extra-virgin olive oil.

Crunchy green rice. Short grain brown rice with parsley and chard, olive oil, and sunflower seeds. Everything organic except the extra-virgin olive oil. 24 oz. container, $5.50

Local organic apples fried in local, grass-fed butter. with cinnamon and a little maple syrup. 16 oz. jar, $7.50

PEASANT’S FARE: Six organic, sustainable basics to build a week’s meals around: $29.50 for the package, plus refundable 75 cent deposit on jars. (2 to 4, depending on your choices). Includes:

* Chili with mixed beans, tomatoes, onions, garlic, pepper, and a little bit of sweet potato. — 16 oz. jar

* Lentils with onions, garlic and a little lemon juice — 16 oz. jar

* Crunchy green rice (brown rice with parsley and chard, olive oil, and sunflower seeds) — 24 oz.container

* Fresh garden greens: about 8 ounces

OR tender cooked chard with onions, garlic, and olive oil, 8 oz. jar

* Bread: your choice of Martha’s breads: skillet cornbread, Crunchy Bread, Garlic, or Rosemary

* Dessert: your choice of about a dozen Peanut Butter Cookies or six Granny Smith and Goldrush apples sauteed in local butter with a little bit of cinnamon and maple syrup.

Vegan version of the Peasant’s Fare is available (organic sesame oil replaces butter in apples).

PRODUCE:

Organic very local baking apples: Goldrush and Granny Smith, mixed. $2.50 a pound.

Scallions: 6 for $1. limited supply.

Tender salad greens, limited supply. $3.50 for 8 ounces.

Cooking greens: Swiss chard, $3 a bunch

Flat leaf Parsley: $2.50 a bunch

Sweet potatoes: Jersey type only (white flesh, nice texture). Try ‘em! $1.75 pound

FRESH HERBS:

Flat Leaf Parsley,

Rosemary, Sage,

Oregano. $2.50/bunch.

Published in: on November 14, 2008 at 4:02 pm  Leave a Comment  

For Tuesday, Nov. 11 pickup, please order by Monday noon

Don’t forget the Green Living Expo at the Civic Center this weekend — we’ll be there!

If you’ve just become acquainted with Citygrown, you should know that all of our produce is from small local gardens and is organic in practice, though usually not certified. Other ingredients are selected for quality and sustainability — mostly local, mostly organic, and we avoid “factory food” as much as we can. Please write if you have specific requests, allergies, or other concerns. We’re a small group, producing food to order, and are always happy to talk about food.

Order by email (citygrown2@gmail.com) by noon on Monday for Tuesday pickup. Always include a phone number with your order, please.

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs — we’re in the back). This is the downtown Church of the Brethren.

If you haven’t yet read about Nancy’s Collaborative Cooking project, please read and respond to her note at the end of this post. Thanks!

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and Apple Spice Muffins made with low-spray Franklin County apples (we really like these apples).

Apple Pie: made with Franklin Co. low-spray (before fruiting) apples. $25.00

Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and pecans. $4.00 each, minimum of three.

Cookie of the week: Cowboy cookies are moist and chewy and made with old fashioned oats, chocolate chips, pecans, and coconut. Local eggs, organic flour, organic coconut. $6 a dozen

Martha’s Breads: (Vegan versions of yeast breads available; cornbread available in a gluten-free version.)

* Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and organic whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

* Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

* Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50

PREPARED FOODS:

From Elaine

Tomato Tart: Layered with roasted organic garlic, sontina cheese, and end-of-season tomatoes. Organic flour, local vegetables. $25.00′

Swiss Chard and Onion Quiche with local eggs and dairy, Vermont cheddar cheese. $25.00 whole pie.

Gypsy Soup: a delicately spiced Spanish-style vegetable soup with hint of cinnamon, and made with organic sweet potatoes and chickpeas. $5 pint, $10 quart

From Martha:

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Very mild and thick, with great flavor, living cultures and no pectin, “emulsifiers” or “stabilizers” like many commercial brands. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

Savory white beans with onions, garlic, and pepper: pint $5, quart $9. Good with cornbread and cooked greens (my dad’s favorite meal).

PEASANT’S FARE: Six organic, sustainable basics to build a week’s meals around: $31 for the package, plus refundable 75 cent deposit on jars. (3 or 4, depending on your choices). Includes:

* Oven-roasted Jersey sweet potatoes with apples and grass-fed, local butter — 16 oz. jar
* White beans with onions, garlic and peppers — 24 oz. container
* Spicy black bean spread with tomatoes, parsley, and a smoky chili-pepper flavor, 16 oz. jar
* Fresh garden greens: about 8 ounces (depending on how much they grow over the weekend)
OR tender cooked chard with onions, garlic, and olive oil, 8 oz. jar
* Bread: your choice of Martha’s breads: skillet cornbread, Crunchy Bread, Garlic, or Rosemary
* Dessert: your choice of one quart of Homemade Local Yogurt or about a dozen Peanut Butter Cookies (with a little chocolate).

PRODUCE:

Mountain Ave. Pears. Grown with no sprays at all. They look and taste good. $2.50 a pound

Scallions: 6 for $1. limited supply.

Tender salad greens, limited supply. $3.50 for 8 ounces.

Cooking greens: Swiss chard, $3 a bunch, or a mix of mustard greens and kale, $3 a bunch

Flat leaf Parsley: $2.50 a bunch

FRESH HERBS:

Flat Leaf Parsley,

Rosemary, Sage,

Oregano. $2.50/bunch.

***A letter from Nancy:

I love to cook and I love to eat and I’m ready to do both in a more communal, resource sharing way. Please help me “test drive” a new community food concept: COOKS’ COLLABORATIVE.

WHAT: festive group cooking “party” designed to teach/share skills and prepare multiple servings of 4-5 dishes for participants to take home for fresh convenience OR to stock the freezer. I will plan the menus, bring in the groceries, and set up the kitchen.You arrive, help prep, cook, package and cleanup.

WHERE: kitchen of Central Church of the Brethren, 416 Church Avenue, one block west of the American Red Cross. Parking off street at corner of 4th and church or in lot behind building.

WHEN: I’d like to do two events in November, with one designed specifically for Thanksgiving prep cooking. The kitchen is available mosts days except Wednesday afternoons/evenings and Sundays. Is you are interested, please email me at localfood@cox.net with preferred day/s and timeframe (3 hours).

COST: TBA: I need to cover the cost of kitchen rental and groceries and a stipend for my time. Cost will depend partially on number of participants (more = less cost but less intimate class), and cost of ingredients.

FOOD STANDARDS: Emphasis on fresh, seasonal, ecologically grown ingredients, including modest amounts of dairy, meat, poultry or stock from VA pastures. Please share your preferences and needs when you reply.

Contact Nancy Maurelli at 540/345-3405 or email localfood@cox.net. THanks!

Published in: on November 7, 2008 at 2:14 pm  Leave a Comment  

Nov. 4, Election Day, pickup. Order by noon, Monday.

Lots of bean-shelling and corn-shucking going on these days. Once the weather changes for good there’s a heck of a lot of cleanup and food processing that has to be done to make proper use of all the vegetables from the garden. We’ve put baby lettuce under plastic, cured sweet potatoes in the sun, and negotiated with the loopers and harlequin bugs to leave us some brassicas, please….

All of our produce is local and is organic in practice, though often not certified. Other ingredients are selected for quality and sustainability — mostly local, mostly organic, and we avoid “factory food” as much as we can. Please write if you have specific requests, allergies, or other concerns. We’re a small group, producing food to order, and are always happy to talk about food.

Order by email (citygrown2@gmail.com) by noon on Monday to order for Tuesday pickup. Always include a phone number with your order, please. If you need to reach us on Tuesday at the pickup point, please call 757 753 7016. (Martha’s cell.)

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs — we’re in the back). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and Apple Spice Muffins made with low-spray Franklin County apples (we really like these apples).

Apple Pie: made with Franklin Co. low-spray (before fruiting) apples. $25.00

Pecan Tartlets: Rich and yummy 4-inch tarts made with brown sugar, local eggs, and pecans. $4.00 each, minimum of three.

Martha’s Breads: (Vegan versions available of all breads; cornbread available in a gluten-free version.)

  • Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and organic whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.
  • Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.
  • Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50.

PREPARED FOODS:

Nancy is not offering prepared foods, but is working on a plan for collaborative cooking in November. Please read her letter at the end of this email and respond. Thanks!

From Elaine:

Swiss Chard and Onion Quiche with local eggs and dairy, Vermont cheddar cheese. $25.00 whole pie.

Gypsy Soup: a delicately spiced Spanish-style vegetable soup with hint of cinnamon, and made with organic sweet potatoes and chickpeas. $5 pint, $10 quart

Salsa Mexicana: (Limited supply — made with the very last of the tomatoes!) Onions, chilis, cilantro, and lime juice. $6.50 pint.

From Martha:

Jacob’s Harvest Stew: pint $5, quart $10. This is a thick vegetable stew with a lot of different “heirloom” beans, all from my early November garden. Jacob’s Cattle (like an Anasazi bean), small white half-runners, and an October-like bean whose name I can’t remember. Cooked up with the last of the eggplant, tomatoes, and peppers, some potatoes, with onion and garlic, olive oil and a little bit of butter (no-butter version available).

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) Comments from customers: “Perfection!” and “Simply the best I’ve ever had.”

PEASANT’S FARE: is on hiatus this week, because Martha has to take care of some projects before it gets any colder outside! Next week we’ll be back with lovely tender salad greens and a new cookie made with organic peanut butter and chocolate, the usual breads, and other dishes featuring greens and beans, vegetables, and yogurt.

PRODUCE:

Sweet Potatoes Elaine’s are sold out, but we have both orange and white sweet potatoes from Martha’s garden. Please specify. (White “Jersey” sweet potatoes have a different texture and are a little less sweet.) $1.75 lb.

Mountain Ave. Pears. Grown with no sprays at all. They look and taste good. $2.50 a pound.

Scallions: 6 for $1. limited supply.

Tender salad greens, limited supply. $3.50 for 8 ounces.

Cooking greens: Swiss chard, $3 a bunch, or a mix of mustard greens and kale, $3 a bunch

Flat leaf Parsley: $2.50 a bunch

Tomatoes at The Very End. Cherry tomatoes, yellow, and Juliets, mixed. $3.00 pound.

FRESH HERBS:

Flat Leaf Parsley,
Rosemary, Sage,
Oregano. $2.50/bunch.

***A letter from Nancy:

I love to cook and I love to eat and I’m ready to do both in a more communal, resource sharing way. Please help me “test drive” a new community food concept: COOKS’ COLLABORATIVE.

WHAT: festive group cooking “party” designed to teach/share skills and prepare multiple servings of 4-5 dishes for participants to take home for fresh convenience OR to stock the freezer. I will plan the menus, bring in the groceries, and set up the kitchen.You arrive, help prep, cook, package and cleanup.

WHERE: kitchen of Central Church of the Brethren, 416 Church Avenue, one block west of the American Red Cross. Parking off street at corner of 4th and church or in lot behind building.

WHEN: I’d like to do two events in November, with one designed specifically for Thanksgiving prep cooking. The kitchen is available mosts days except Wednesday afternoons/evenings and Sundays. Is you are interested, please email me at localfood@cox.net with preferred day/s and timeframe (3 hours).

COST: TBA: I need to cover the cost of kitchen rental and groceries and a stipend for my time. Cost will depend partially on number of participants (more = less cost but less intimate class), and cost of ingredients.

FOOD STANDARDS: Emphasis on fresh, seasonal, ecologically grown ingredients, including modest amounts of dairy, meat, poultry or stock from VA pastures. Please share your preferences and needs when you reply.

Contact Nancy Maurelli at 540/345-3405 or email localfood@cox.net. THanks!

Published in: on November 1, 2008 at 8:42 pm  Leave a Comment  

Oct 28 Tuesday pickup — please order by Monday noon. Plus, Cook’s Collaborative planned for November

Sub-freezing nights mark the end of the summer vegetables. We brought a lot in before the frost, so this week there are still a few favorites left. But the project of eating well and responsibly continues through the fall and winter. We’ll continue to offer smaller quantities of local produce, plus baked goods and prepared foods. All of our products and ingredients are selected for quality and sustainability — mostly local, mostly organic (in practice, if not certified), and we avoid “factory food” of all kinds. Please write or call if you have specific questions, allergies, or other issues.

Order by email (citygrown2@gmail.com) by noon on Monday to order for Tuesday pickup. Always include a phone number with your order, please. Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) Sweet Potato-Spice Muffins made with Rabbit Hill Farm sweet potatoes and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and local, organic Apple Spice.

Pear Tart: Lovely and delicate. Perfect for an after dinner dessert with friends. Made with Mountain Avenue Pears and local eggs and milk. $25.00.

Apple Tart: made with Franklin Co. apples and an apricot glaze. $25.00

Sweet Potato Pie: Down home Virginia hospitality! Made from Rabbit Hill Farm’s very own sweet potatoes. $25.00

Martha’s Breads:

Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and organic whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs and dairy. $5.50.

PREPARED FOODS:

Nancy is not offering prepared foods, but has written a detailed update to her announcement of last week, below (at ***). Please read and respond. Thanks!

From Elaine:

Swiss Chard and Onion Quiche with local eggs and dairy, Vermont cheddar cheese. $25.00 whole pie.

White Bean and Garden Greens soup. $5 pint, $10 quart

From Martha:

Black bean and sweet pototo stew: pint $5, quart $10

Homemade Local Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a tiny bit of rich, cultured cream on top. Quart, $5.75, pint $3.25. (plus 75 cent refundable deposit on jar.) This is the yogurt I searched for but couldn’t find, so I had to make it myself. It’s good.

Peach Cobbler: made from Donna’s peaches and Mom’s recipe, local and organic dairy products, non-GMO cane sugar: small $8, large $13.50. (available with organic sweeteners on request)

PEASANT’S FARE: Six healthy, sustainable items to build a week’s meals around. Complete package, $29 (plus $2.25 refundable deposit on jars and containers.) Includes: Your choice of Martha’s Breads: Crunchy, Garlic, or Rosemary yeast breads, or Skillet Cornbread; black bean and sweet potato soup, 16 oz. jar; parsley rice with toasted seeds and olive oil, 24 oz.; fresh fall salad of red and green lettuces, peppery nasturtium leaves, sweet peppers, and herbs, 8-10 oz. bag (depending on how much I have); local organic apples fried in local, grass-fed butter, 8 oz. jar; and for dessert, your choice of homemade yogurt (1 quart) or about a dozen Peanut Butter Cookies.

I can often make substitutions or provide individual items, just ask.

PRODUCE:

Sweet Potatoes some from Elaine’s Rabbit Hill Farm on Mountain Ave., others from Hillside Gardens near Vinton $1.75 lb.

Mountain Ave. Pears. Grown with no sprays at all. They look and taste good. $2.50 a pound.

Scallions: 6 for $1. limited supply.

Tender salad greens, limited supply. $3.50 for 8 ounces.

Swiss chard, $3 a bunch

Flat leaf Parsley: $2.50 a bunch

Tomatoes? Maybe, maybe not. We’ll bring what we have to the pickup point on Tuesday, but with freezing weather the season is over, practically speaking. Some fat green ones may ripen over the weekend and make for good eating.

FRESH HERBS:

Flat Leaf Parsley,
Rosemary, Sage,
Oregano. $2.50/bunch.

We STILL have Flowers: $5 and $8

***An update from Nancy:

I love to cook and I love to eat and I’m ready to do both in a more communal, resource sharing way. Please help me “test drive” a new community food concept: COOKS’ COLLABORATIVE.

WHAT: festive group cooking “party” designed to teach/share skills and prepare multiple servings of 4-5 dishes for participants to take home for fresh convenience OR to stock the freezer. I will plan the menus, bring in the groceries, and set up the kitchen.You arrive, help prep, cook, package and cleanup.

WHERE: kitchen of Central Church of the Brethren, 416 Church Avenue, one block west of the American Red Cross. Parking off street at corner of 4th and church or in lot behind building.

WHEN: I’d like to do two events in November, with one designed specifically for Thanksgiving prep cooking. The kitchen is available mosts days except Wednesday afternoons/evenings and Sundays. Is you are interested, please email me at localfood@cox.net with preferred day/s and timeframe (3 hours).

COST: TBA: I need to cover the cost of kitchen rental and groceries and a stipend for my time. Cost will depend partially on number of participants (more = less cost but less intimate class), and cost of ingredients.

FOOD STANDARDS: Emphasis on fresh, seasonal, ecologically grown ingredients, including modest amounts of dairy, meat, poultry or stock from VA pastures. Please share your preferences and needs when you reply.

Contact Nancy Maurelli at 540/345-3405 or email localfood@cox.net. THanks!

Published in: on October 24, 2008 at 1:28 pm  Leave a Comment  

For Tuesday, Oct. 21 pickup, please order by Monday noon

Heading into fall, local cooks and gardeners continue to offer you baked goods, prepared foods, and fresh local produce. Our gardens are organic in practice (but not certified). We select other ingredients for quality and sustainability. Mostly local, mostly organic, and we avoid “factory food” of all kinds. Please write or call if you have specific questions, allergies, or other issues.

Order by email (citygrown2@gmail.com) by noon on Monday to order for Tuesday pickup. Always include a phone number with your order, please. You may also order by phone: 540-345-3405 (Nancy Maurelli).

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs). This is the downtown Church of the Brethren. – Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) New! Pumpkin spice muffins made with Rabbit Hill Farm pumpkins and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and local, organic Apple Spice.

Pear Tart: Lovely and delicate. Perfect for an after dinner dessert with friends. Made with Mountain Avenue Pears and local eggs and milk. $25.00.

Sweet Potato Pie: Down home Virginia hospitality! Made from Rabbit Hill Farm’s very own sweet potatoes. $25.00

Martha’s Breads Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (all organic, regional flours), a little yeast and salt, and organic whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Organic and regional flours: choose Garlic or Rosemary. $5.50.

Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs. $5.50.

PREPARED FOODS:

Nancy is not offering prepared foods this week, but has information and questions, below (at ***), for our friends and clients. Please read and respond. Thanks!

From Elaine:

Swiss Chard and Onion Quiche with local eggs and dairy, Vermont cheddar cheese. $25.00 whole pie.

White Bean and Garden Greens soup. $5 pint, $10 quart

From Martha:

Homemade Yogurt: in a returnable Mason jar. Milk from local, grass-fed cows is gently pasteurized but not homogenized, so each jar has a little bit of rich, cultured cream on top. Quart, $5.75, pint $3.25. (plus 75 cent deposit on jars.) This is the yogurt I searched for but couldn’t find, so I had to make it myself. It’s good.

Sweet potato/Apple soup seasoned with onion and curry spices, real butter. Thick. $5 pint, $10 quart

Blackeyed peas with garden tomatoes, olive oil, and seasonings. $5 pint, $10 quart

PEASANT’S FARE: Six healthy, sustainable items to build a week’s meals around. Complete package, $29 (plus $3 refundable deposit on jars.) Includes: Your choice of Martha’s Breads: Crunchy, Garlic, or Rosemary yeast breads, or Skillet Cornbread; 16 oz. jar of blackeyed peas with garden tomatoes and seasonings; parsley rice with sunflower and sesame seed, olive oil, 24 oz.; sauteed tender greens, a cross between mustard and spinach, tasty. 8 oz. container; Sweet potato/apple soup seasoned with onion and curry spices, real butter, 16 oz. jar; and for dessert, your choice of homemade yogurt (1 quart) or about a dozen Raspberry-Tahini cookies. These are good, sweetened with maple syrup, no white flour.

I can usually make substitutions or provide individual items, just ask.

Peach Cobbler: made from Donna’s peaches and Mom’s recipe, local and organic dairy products, non-GMO cane sugar: small $8, large $13.50

PRODUCE:

Sweet Potatoes from Elaine’s Rabbit Hill Farm on Mountain Ave. $1.75 lb.

Mountain Ave. Pears. Grown with no sprays at all. They look and taste good. $2.50 a pound.

Eggplant, $4 pound

Mixed sweet peppers, $3.50 pound

Scallions: 6 for $1. limited supply.

Tender salad greens, limited supply. $3.50 for 8 ounces.

Swiss chard, $3 a bunch

New Zealand Spinach, $3 a bunch

Mix of red and green Basil: $2.50 a bunch

Flat leaf Parsley: $2.50 a bunch

Mixed cherry and Juliet tomatoes: Finishing up the season, the best of what we have: Sungold, Black Cherry, Juliet, and whatever else looks good. Small and medium-sized, mostly. $3 lb.

Juliet tomatoes: $2 per half-pound (smaller, drier, for cooking and salads). These are dwindling…

Mixed heirloom tomatoes and/or slicers: Mostly Better Boys at this point. Also a few Brandywine and Golden Jubilee, once in a while a Cherokee Purple. Not as pretty this time of year, but still taste good. $3 lb. FRESH HERBS: Flat Leaf Parsley, Sweet Basil, Red Basil, Rosemary, Sage, Oregano. $2.50/bunch.

Flowers: $5 and $8

***A letter from Nancy: Often, when folks compliment my cooking, I reply, “I love to eat.” If you love to eat fine food too, please give me your ‘take’ on the following ideas. My intention is to transition from cooking for others to creating a strong, local food community. Please respond to localfood@cox.net or phone 345-3405. Thanks.

Plan B: COOK’S COLLABORATIVE: Could be weekly, could be monthly. You show up and help turn

the pile of straw (well, actually, green beans OR yams or tomatoes) into wonderful edibles. We share the prep, cooking, cleanup and packaging. Everyone goes home with new cooking skills and prepared food for their table.

Plan C: FULL MOON FEASTS: Monthly local foods meal with no agenda other than socializing and enjoying great food. Could be potluck or catered by local chefs/foodies OR the Cooks’ Collaborative…. Other? What would help you in your desire to participate in a healthy local food network?

Thanks — Nancy Maurelli

For questions or more information, send email to citygrown2@gmail.com, or call Nancy at 540-345-3405.

Published in: on October 17, 2008 at 3:34 pm  Leave a Comment  

For October 14, Tuesday pickup, order by Monday noon

Local cooks and gardeners team up to offer you baked goods, prepared foods, and fresh local produce. We practice organic methods in our gardens and carefully select other ingredients for quality and sustainability. Mostly local, mostly organic. Please write or call if you have specific questions, allergies, or other issues.

Order by replying to this email by noon on Monday to order for Tuesday pickup. Please include a phone number with your order. You may also order by phone: 540-345-3405 (Nancy Maurelli).

Pickup is Tuesday between 4:00 and 5:30 at 416 Church Avenue, Roanoke (park in the lot at the corner of 4th and Church and follow Citygrown signs). This is the downtown Church of the Brethren.

– Nancy Maurelli, Rachel Theo-Maurelli, Martha Hagood, and Elaine Fleck

BAKED GOODS:

Four choices of Elaine’s Muffins: $1.00 each (minimum of 6 of any one type) New! Pumpkin spice muffins made with Rabbit Hill Farm pumpkins and organic flour, local eggs, local Homestead Creamery buttermilk; Pear-Pecan Muffins: deliciously moist with cinnamon and nutmeg and made with local pears and local eggs. Also Blueberry (from Washington State), and local, organic Apple Spice.

Pear Tart: Lovely and delicate. Perfect for an after dinner dessert with friends. Made with Mountain Avenue Pears and local eggs and milk. $25.00.

Sweet Potato Pie: Down home Virginia hospitality! Made from Rabbit Hill Farm’s very own sweet potatoes. $25.00

Martha’s Breads:***

Crunchy bread: A pretty round or oval artisan loaf of whole wheat, unbleached, and spelt flours (some from Virginia, all organic), a little yeast and salt, and organic whey or buttermilk. The “crunch” comes from organic sunflower seeds and sprouted Virginia wheatberries. $5.50 loaf.

Garlic and herb breads: Somewhat lighter and more refined than the meal-in-itself Crunchy Bread. Traditional loaf shape, organic and Virginia flours: choose Garlic or Rosemary. $5.50.

Skillet corn bread: Cooked in an 8-inch cast iron skillet, with organic cornmeal and organic Virginia whole wheat flour, local eggs. $5.50.

***Martha’s breads are also available for pickup at the Vinton Farmer’s Market on Friday, October 10, between 4 and 6 pm. Please order in advance by email.

PREPARED FOODS:

From Nancy:

Nancy’s Caribbean-style Pork BBQ: made with Heartland Harvest pastured pork loin and Nancy’s homemade sauce: sweetened with organic molasses and agave. Yummy on a bun (with a dollop of balsamic red cabbage below) or solo. 16 oz. container (2-3 servings) $9.50.

Balsamic Red Cabbage: great hot or cold. Dress up a simple sandwich meal wiht this beautiful organic cabbage dish. 8 oz. container (2 servings) $3.00; 16 oz. container $5.00.

Creamy Broccoli Soup: Homestead Creamery dairy and homemade veg stock. A comforting way to enjoy those brassicas! 16 oz. container $4.50.

Mo’Beta Hummus: organic garbanzos, tahini, lemon juice and roasted red peppers. Chipotle and homegrown garlic make it sing. Freezable. 8 oz. container (2-3 servings) $4.00.

Basil Balsamic Vinaigrette: shallots, citygrown basil and two kinds of balsamic vinegar. Dresses up green salads, beans, potatoes, tomatoes. Squeeze onto a sandwich instead of mayo… No filler or thickeners. 8 oz. bottle $4.50. 4 week + refrigerator shelf life.

Tempeh Almondine: organic cultured soy protein and sliced almonds in a sweet and savory glaze of apricots and coarse dijon mustard. Previously frozen. Reheat and enjoy with grain, or try it as a pita stuffer. 12 oz. (2 servings) $6.50.

From Martha:

Homemade Yogurt: one quart, in a returnable Mason jar. Milk from local, grass-fed Coco the Cow is gently pasteurized but not homogenized, so each jar has a little bit of rich, cultured cream on top. $5.75. (plus deposit on new jars.) This is the yogurt I searched for but couldn’t find, so I had to make it myself. It’s good.

PEASANT’S FARE: Six healthy, sustainable items to build a week’s meals around. Complete package, $29 (plus deposit on new jars.) Includes: Your choice of Martha’s Breads: Crunchy, Garlic, or Rosemary yeast breads, or Skillet Cornbread; 16 oz. jar of savory pinto beans seasoned with cumin, garlic, onion, and peppers; sauteed greens with rice and onions, 16 oz. jar; oven-roasted vegetables, 16 oz. jar; 8 oz. jar of tomato jam; and for dessert, your choice of homemade yogurt (1 pint) or a mini-Peach Cobbler (about 2 servings). I can usually make substitutions or provide individual items, just ask.

Peach Cobbler: made from Donna’s peaches and Mom’s recipe, local and organic dairy products, non-GMO cane sugar: small $8, large $13.50

Tomato Jam: Sweet, spicy, hot, and so good with beans or on bread. 8 oz., $8.00. (plus deposit on new jars.) Hot or mild. Made from Citygrown tomatoes with ginger, spices, organic lemons, and non-GMO cane sugar.

***Martha’s foods are also available for pickup at the Vinton Farmer’s Market on Friday, October 10, between 4 and 6 pm. Please order in advance by email.

PRODUCE:

New: Sweet Potatoes from Elaine’s Rabbit Hill Farm on Mountain Ave. $1.75 lb.

Mountain Ave. Pears. Grown with no sprays at all. They look and taste good. $2.50 a pound.

Scallions: 6 for $1

Swiss chard, $3 a bunch

New Zealand Spinach, $3 a bunch

Basil: $2.50 a bunch

Flat leaf Parsley: $2.50 a bunch

Mixed cherry and Juliet tomatoes: Finishing up the season, the best of what we have: Sungold, Black Cherry, Juliet, and whatever else looks good. Small and medium-sized, mostly. $3 lb.

Juliet tomatoes: $3 lb. (smaller, drier, for cooking and salads).

Mixed heirloom tomatoes and/or slicers: Mostly Better Boys at this point. Also a few Brandywine and Golden Jubilee, once in a while a Cherokee Purple. Not as pretty this time of year, but still taste good. $3 lb.

FRESH HERBS:

Flat Leaf Parsley,
Sweet Basil, Red Basil,
Rosemary, Sage,
Oregano. $2.50/bunch.

Flowers: $5 and $8

For questions or more information, send email to citygrown2@gmail.com, or call Nancy at 540-345-3405.

Published in: on October 10, 2008 at 11:11 am  Leave a Comment  
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