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

This week’s menu is below. Order by email ( 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


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


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. )


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  

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