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.

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

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