Farm Use

Sous Chef Mike Perry of Harvest Moon Catering

2012-01-26T07:53:00.003-05:00

Mike Perry , Sous Chef of Harvest Moon Catering in Charlottesville, paid us a visit the other day to pick up some microgreens and root crops for a tasting menu. We've known Mike since his days as Sous Chef at the Ivy Inn , and have always been inspired by his infectious enthusiasm, passion for excellence and his unique gift for layering complex flavors in a dish. Here are his inspired results, as posted in Harvest Moon's recent blog . Simply dazzling!

Winter Harvest Salad: Grilled Butternut Squash, Butternut Squash Puree, Golden Raisin Aigre-doux, Curried Fage, HTHF Watermelon Radish, HTHF Hakuri turnip, HTHF Microgreens (ribbed sorrel, sunflower sprouts, pea shoots) Amaranth, Quinoa

Digging Root Crops In Winter

2012-01-13T13:58:00.001-05:00

This is the first year that we've had root crops to harvest this far into winter, and we've had an even more anxious eye on the daily weather forecast as a result. We've learned a lot about the resilience of frost- hardy vegetables,which are amazingly still fresh, delicious and crisp even with nightime temperatures in the mid- teens. The challenge is to take advantage of the warmer weather in the latter half of each day, which thaws the soil just enough to make digging possible. The other challenge is that our harvest window this time of year is so much shorter with less daylight - though the length of visible daylight is on the rise again, yay!

Unseasonably warm weather in the mid- 50s yesterday made us almost giddy as we dug sunchokes and watermelon radishes for the Ivy Inn , Da Luca Cafe and L'Etoile . Temps have dipped today again- and so it goes as we strive to extend our harvest season in these cold winter months.

Thanks for reading.

Phil digging watermelon radishes. Next year we'll be more diligent about thinning them so we'll have more large roots, which show the beautiful red zoning within even more vividly.

Sunchokes- the crop that keeps on giving.

Our sunchoke bed in mid- summer. This bed was an unruly compost pile when we moved here in November of 2001. That next spring I planted 5 pounds of "Red Fuseau" sunchokes in order to hide the pile from our neighbors. The perennial sunchokes have multiplied and thrived ever since.

These statuesque plants are breathtaking in full flower (mid- September to early October).

It's hard to recognize the same sunchoke bed now, but that ugly compost pile has rotted down to make rich, loamy soil- perfect for these hungry plants. Phil has done most of the harvesting this year, backfilling and replanting the smaller sunchokes for next year's crop.

Executive Chef Collin Donnelly of The Red Hen

2012-01-12T09:42:00.002-05:00

We are equally thrilled to have made our first delivery of mache, watermelon radishes and Japanese turnips yesterday to Executive Chef Collin Donnelly of the Red Hen in downtown Lexington. Chef Collin previously cooked at the prestigious Blackberry Farm in Tennesee before assuming the helm at the charming Red Hen. He describes his cooking style as "inspired Shenandoah cuisine", and he seeks out as many local ingredients as he can for his ever- changing, seasonal menu. We look forward to working with him!

Watermelon radishes being washed for delivery to the Red Hen. Chef Collin is pickling them for his housemade charcuterie plate.

P.S. Robert Burns fans, rejoice! The celebrated Scottish bard will be feted with a special dinner at the Red Hen on Saturday, January 28. "Pipe in the haggis, toast with fine Scotch Whiskey and enjoy Chef Collin's inspired menu. John Morman of Lexington's CELTIC TIDES will serve as Master of Ceremonies." Find out more by clicking http://www.facebook.com/redhenlexington

Executive Chef Justin Hershey of Zinc

2012-01-07T09:37:00.003-05:00

Yesterday we were thrilled to make our first delivery of microgreens, mache and root vegetables to Executive Chef Justin Hershey of Zinc in Charlottesville. Chef Justin was a cook for the now sadly shuttered Staunton Grocery before arriving at Zinc two years ago, and we always remember his passion for flavors. We had the pleasure of dining at Zinc with Chef Justin last fall, and were blown away by his innovative cuisine. We look forward to working with him and his team!

Just- harvested mache being washed for delivery to Zinc .

Despite temperatures at night hovering in the 20's, our mache is dewy fresh because of the spun- bonded row cover we lay over the bed. We direct- sowed the mache last September, thanks to advice from friend, fellow gardener and personal chef Sylvie Rowand . Bags of rocks anchor the fabric- a welcome use for this crop that springs eternal every time we till!

Pannetone From Newtown Baking

2012-01-01T17:46:00.001-05:00

We started off 2012 in local style with a brunch that featured Newtown Baking's amazing pannetone, that I sliced and dipped in an egg wash with Mountain Glen Farm's free- range eggs and raw Jersey milk (from an undisclosed location!) to make an ultra- luxe French toast. Uber- baker Will Willit of Staunton's Newtown Baking infuses this traditional Italian holiday treat with intoxicating citrus aroma and golden and dark raisins in a classic domed shape, rich in flavor but light in texture. His wife Shanie recommended the French toast idea, and I'm so glad she did! Drizzled with smoky hickory syrup from Wildwoods Hickory Syrup in Berryville, VA, it was a dish that made us grateful for those farmers and artisans we are fortunate to call friends. Happy New Year's, everyone!

Silken Turnip Soup

2011-12-26T09:57:00.004-05:00

"On the first day of Christmas, my true love gave to me...." a pickling cookbook! "The Joy of Pickling", by Linda Zeidrich. Chock- full of all kinds of tempting recipes, including several pickled turnip variations- perfect for those too- small, misshapen turnips and watermelon radishes that don't make the grade for our chefs. I can't wait to get started!

This turnip soup recipe is another way that I use up the less- than perfect roots. First published in the Washington Post Food section in Nov. 2009, it is a creamy, rich soup without added cream or milk- prefect for lactose- intolerant people. Sipping a mug of this by the Christmas tree and counting our blessings is a great way to end the year.

Merry Christmas, Happy Hanukkah and happy holidays to all! Thanks for reading.

Scarlet Queen Red Stem turnips, washed and trimmed. We save the leaves for our salads- they're also great sauteed in olive oil with garlic and red pepper flakes.

Silken Turnip Soup

Adapted from the Washington Post Food Section, Nov. 2009

makes about 2 1/2 quarts (8 servings)

4 tablespoons (1/2 stick) unsalted butter

2 medium onions, cut into thin slices ( 2 1/2 cups)

4 medium turnips, cut into thin slices ( 1 1/2 pounds total. The recipe says to peel them but ours are so tender peeling isn't necessary)

1 small ( 8 ounce) russet potato, peeled and cut into thin slices

2 teaspoons kosher salt, or to taste

5 cups low- sodium chicken broth

1/2 teaspoon freshly grated nutmeg

Italian parsley, finely chopped, for garnish (optional)

Melt the butter in a large pot over medium heat. Once it is foaming, add the onions and cook for 5 minutes, stirring often, until they have softened.

Add the turnips, potato and salt; mix well. Cover and reduce the heat to low; cook for 20 minutes, stirring occasionally, until the vegetables are tender.

Add the broth and stir to combine; cook for 10 minutes, until heated through.

Remove from the heat; use an immersion (stick) blender to puree into a smooth soup. (Alternatively, puree the mixture in batches in a blender or food processor.)

Return the soup to the pot and place over medium- low heat. Add the freshly grated nutmeg and stir to incorporate. Cook for 10 minutes, then taste to adjust seasoning. If soup is too thick, thin with extra broth. Garnish with parsley, if desired, and serve.

Yes, pink turnips make pink soup!

Winter Harvests

2011-12-12T10:00:00.005-05:00

Last week's harvest (top to bottom): "Scarlet Ohno" Turnip, "Watermelon" Radish, "Scarlet Queen Red Stem" Turnip

There's a romantic notion out there that once winter cold sets in, we farmers are busy stoking a roaring fire with piles of seed catalogues at our feet. And I will admit that in the early years, we did just that, deliberately choosing to slow down and hibernate.

But our chefs want local, fresh produce year- round, and so last year we embraced the challenge of growing hardy root crops (turnips, winter radishes, parsnips) and greens (kale, collards, arugula, mustard, mache) outdoors, and microgreens indoors, with some success.

This year we planted even more, and we have been really pleased with how some of our crops have performed. The real key to having successful winter crops is planting the seed in mid- summer, when there are a hundred different things pulling us in every direction. The wonderful folks at Southern Exposure Seed Exchange in nearby Louisa, Virginia, have put together a "Fall and Winter Vegetable Reference Guide" that has been very helpful to us. In it they list the cold hardiness of root and leafy crops, as well as the date of last planting in order to get a crop to mature in time before true winter sets in. There we found that spinach needed to be planted by late September, but that arugula could be sown up to mid- October. And the variety of tatsoi that they offer, bred by Brett Grohsgahl of Even' Star Organic Farm, is hardy to 6F! Definitely something we'll try next year.

We don't have any high tunnels (yet!) and so we're constantly experimenting with the cold- hardiness of different crops in open garden beds. Our root crops were direct sown in mid- September, later than we had wanted, so I'm pleased that they've matured and that we are continuing to harvest them. Our mache, spinach, kale and collards were direct sown at the same time.

"Scarlet Ohno" Turnip Bed

The mache and spinach are growing beautifully under the low tunnel that Phil and Christopher Croxton put up, and we will be covering them with floating row cover and greenhouse plastic soon.

"Lombardi" spinach and "D'Olanda" mache

There is real satisfaction in harvesting wheelbarrows full of rosy- skinned, sweet turnips in mid- December, and enjoying a salad of just- picked mache, spinach and arugula when nighttime temperatures are hovering around 20F. Time to light an fire and start dreaming over those seed catalogues.....

Thanks for reading.

Sad News

2011-12-07T10:32:00.002-05:00

For days now the rain has been falling, amidst gray, sullen skies- a fitting backdrop to our moods. We've had two bits of sad news this past week.

First, we found out that Christopher Croxton, General Manager and Wine Director of Staunton Grocery , accepted a new position as GM at Hemingway's at Kent Island, Maryland, a gorgeous, recently renovated waterfront seafood restaurant with a sprawling marina and to- die for views of the Chesapeake Bay. Chris and his fiancee, Meg Willard, our beloved intern, and their family are moving today. We had a going- away party for them this past weekend, and it was a bittersweet reunion for Staunton Grocery employees past and present.

Then we got a phone call from Staunton Grocery Chef/ Owner Ian Boden, with stunning news. After 5 years of opening his labor of love, Chef Boden is closing the Staunton Grocery. His last day of operations will be Friday, Dec. 23rd.

It's difficult to describe the depth of loss we feel for Chef Boden, his staff and our fellow farmers, who have so enthusiastically embraced his vision of true farm- to- plate fine dining in his jewel box of a restaurant, lovingly restored and designed by Chef Boden himself. The tale has been told many times of how he sought out purveyors for his restaurant during its construction, but it always made me smile to remember our first meetings, and the pride we felt in being the first farmers to deliver to him the week before his grand opening.

We went to Chef's wedding to his beautiful bride, Leslie. She picked fresh lavender here for their wedding altar. We became friends, and we humbly shared his spotlight when magazine editors and culinary students came to visit our farm to see what we grew for him. Chef Boden enthusiastically hailed even the smallest of crops we grew for him, and showcased them on his ever- changing, delightfully inventive menu. We loved growing for him.

We know that there are great things ahead for both Chef Boden, Christopher and Meg, and we look forward to following their careers. For now, though, our hearts are very heavy.

Thanks for reading.

Our Favorite Farmers

2011-11-29T10:20:00.001-05:00

After a wonderful Thanksgiving visit with family and friends we are easing ourselves back in our harvest routine. I came across this video clip about Buying Local for Thanksgiving while web browsing. (See link below.) It was shown on local TV station WHSV and features our favorite farmers, Jim and Sue Randall of Elk Run Farm in nearby Fort Defiance. Chef Mike Lund is profiled as well, shopping for his locally sourced Thanksgiving dinner ingredients.

We have enjoyed the fruits of Jim and Sue's labor for years, from succulent goat to savory sausage and impeccable produce. They have always been generous with their advice and encouragement, and we are fortunate indeed to call them friends. Congratulations for the well- deserved exposure, guys - we love what you do!

http://www.whsv.com/community/headlines/Buying_Local_for_Thanksgiving_134440533.html

Green Garlic

2011-11-17T08:08:00.002-05:00

We have been blessed with warm days in the 60's this November, and have been scrambling to take advantage of it by planting as much green garlic as we can before the ground freezes solid for winter.

Mature green garlic from spring harvest

"Green garlic" is simply the leafy, immature stage of the garlic bulbs used for cooking. When these bulbs are planted in the fall and covered with a light mulch of shredded fall leaves and grass clippings, they spend winter putting out roots and little, if any, top growth. When spring temperatures start warming up, however, the bulbs send up a leafy green stalk that resembles scallions, but with a pronounced garlic flavor. Our chefs love them!

Garlic cloves planted in a furrow. Note how close together they are- since they will be harvested as young green garlic, they don't need to be spaced as far apart as if they were being planted to mature into garlic heads.

Phil covers the furrow with soils and dusts dolomitic limestone, greensand and rock phoshate in each row- organic soil minerals. He will then cover them with the grass clippings and shredded leaf mulch shown to the right so they won't emerge from "frost heave" during winter.

Chef Mike Lund's Thanksgiving Feast

2011-11-11T16:21:00.006-05:00

"Let me truss, so you don't have to fuss!"

Want to spend more time with your family this Thanksgiving, and less time cooking? Local Chef and caterer Mike Lund of Mike Lund Food has a unique solution. He is offering a fully prepared "beyond organic" honey- brined Polyface turkey, deconstructed into turkey breast and thighs, boned and ready to warm and slice, confit of legs and thighs, and homemade brown turkey gravy.

Chef Lund, formerly Executive Sous Chef of the renowned Inn At Little Washington and more recently former Executive Chef of Zynodoa , now has his own catering business at 300 North Central Avenue in downtown Staunton, where he plans to offer cooking classes as well. He remains committed to sourcing locally grown foods and supporting small family farms- including ours!

For more information and pricing about his Thanksgiving feast contact Chef Lund at info@mikelundfood.com or call (540) 878-9900.

Planting Microgreens

2011-11-08T19:54:00.001-05:00

Our intern Lorraine Rees and I took advantage of the unseasonably warm weather today to start planting microgreens for the winter months ahead. The first step in this process is to wash the flats in soapy water and then sterilize them with a 10 percent bleach solution. This protects the young seedlings from soil- borne diseases.

Lorraine sterilizing flats on a balmy November day- note the short sleeves!

Once the flats are sterilized we move into the basement to plant the many varieties of greens for our microgreen blend. We've found that the organic potting soil from Countryside Organics in Waynesboro grows strong, vibrant seedlings.

Lorraine planting arugula seed for microgreen mix. The clear tub holds vermiculite, a fine- textured mineral containing mica, which we use to cover the fine seed.

Soon muli-hued flats of nutritious, healthy seedlings will be sprouting in our basement and on our enclosed porch, a welcome sight in the gray days of winter.

"Art For Gifts" at the Staunton Augusta Art Center

2011-11-07T11:02:00.003-05:00

Just in time for holiday gift giving comes a unique opportunity to Buy Local: Art! Our good friend, artist, caterer and food lover Linda Blake has been hard at work seeking out over 70 local artisans for the annual "Art For Gifts" exhibition at the Staunton Augusta Art Center in downtown Staunton. An opening reception will be held at the Arts Center Friday, Nov. 18 from 5 to 8 PM. "Art for Gifts" will be open 7 days a week until Dec. 31. Happy local shopping!

A Week At The Beach

2011-10-31T12:35:00.001-04:00

Sandbridge Beach, Virginia

Phil and I took advantage of the end of our summer harvest by stealing away for a week of surf fishing at Sandbridge, just south of Virginia Beach. We had a wonderfully relaxing time, with temperatures warm enough for shorts, and we had the beach practically to ourselves each day as we tried our hand at fishing for blues, flounder and more.

Phil's first catch- a black drum (not a keeper, sigh...)

Blissful solitude....

We came home with empty coolers but lasting memories, especially of the wonderful meal we enjoyed at Zoe's , an intimate gem of a fine dining restaurant, tucked away on a side street and worlds away from the madding crowd of downtown Virginia Beach. There Christopher Croxton , now General Manager and Wine Director at the Staunton Grocery , studied under Sommelier and Owner Marc Sauter before moving to Staunton. Chris has always spoken highly of Sommelier Sauter's wine list and Executive Chef Jerry Weihbrecht's Pacific- Rim inspired cuisine, and we were looking forward to a special "date night".

We were treated to a very special night out, indeed, starting with a warm welcome from Sommelier Souter, who surprised us with a bottle of "J" sparkling wine from the Russian River Valley, courtesy of Christopher- thanks so much, Chris! It was deliciously creamy and the perfect complement to our starters: impeccably fresh tuna 2 ways, seared and raw, with sushi rice and wasabi, and tempura calamari, dusted with 5- spice and served with an addictive sweet- hot glaze.

Wine lovers, rejoice: Sommelier Souter lists over 40 wines by the glass and over 500 by the bottle. We chose the 2007 Elizabeth Spencer Cabernet Sauvignon from Napa to accompagny our entrees: Veal porterhouse for Phil, with roasted oyster mushrooms and shallots, and rack of lamb for me, with fregola and roasted Brussels sprouts. At the urging of our attentive server we added a side order of Zoe's signature blue crab mac and cheese- upscale comfort food at its best. We loved it all and can't wait to return- thank you Chris, Marc, Chef and everyone at Zoe's for such a memorable evening!

We returned to snow- covered fields- in October?!? In the weeks ahead we'll be starting our microgreens for the winter, stripping the frost- kissed hot peppers for hot sauce and hot pepper jelly , and digging sunchokes ahead of winter's deep cold. We'll also take stock of the many challenges we faced this year- after a brutal summer, that's a long list.

Thanks for reading- Happy Halloween!

Our New Low Tunnel For Winter Greens

2011-10-15T10:13:00.004-04:00

It was a banner week on the farm, as one of our goals for the year was finally realized: the construction of a low tunnel for overwintering of winter greens. Monday Christopher Croxton, General Manager and Wine Director of the Staunton Grocery , came to help Phil do just that.

A low tunnel is an unheated hoophouse made from 10 foot lengths of 1/2 inch galvanized electrical conduit (EMT) that are installed over a garden bed and covered, first with spun- bonded row cover fabric, then with clear greenhouse film when winter sets in. The EMT is bent into the perfect shape using a Quick Hoops Low Tunnel Bender we purchased from Johnny's Selected Seeds .

Phil and Chris bending the EMT using the Low Tunnel Bender. Phil mounted the bender to the picnic table using the hardware provided. The bender is available to fashion either 4 foot or 6 foot beds- we chose the 6 foot size.

Meanwhile, Chris' fiance and now Shenandoah Growers Basil Queen(!) Meg Willard helped me plant leeks in another garden bed.

The instructions recommend that the EMT be buried 10 inches, but Phil wanted to make sure that they stayed put and so he cut lengths of rebar that Chris pounded into the ground at 5 foot intervals. Chris then slid the EMT over the rebar.

We will cover this bed in the next few weeks, once the spinach and mache have grown a bit more. Our ubiquitious yellow bags of rocks will hold the row cover and plastic down, and the greens will grow in their cozy cocoon and provide us with an early spring harvest.

Phil and Chris at the end of a very successful day. Chris, you make a great farmer- a million thanks!

Fig Jam with Honey and Bay Leaves

2011-10-15T09:27:00.008-04:00

Our figs are ripening more quickly now but the recent rains have muted their flavor, and eating them fresh out of hand doesn't have the appeal that the earlier, sun- ripened figs promised. Here's another wonderfully creative way to enjoy them, from Christine Ferber's "Mes Confitures" (2002, Michigan State University Press).

Fig Jam with Honey and Bay Leaves

(adapted from "Mes Confitures" by Christine Ferber)

(Note: I made two changes to the recipe (Je suis desole', Ms. Ferber!). Once again pressed for time, I gently simmered the figs after macerating them, rather than allowing them to sit overnight as the recipe suggests (though I can see how giving the figs that time to further develop their flavors would be preferable). And rather than discarding the fresh bay leaves before canning the jam, I placed one in each jar. Fresh bay leaves have a heady perfume and I wanted to capture that- and they're beautiful!)

2 1/4 pounds ripe figs

3 1/4 cups sugar

3 1/2 ounces local honey

6 bay leaves

Juice of 1 small lemon

Remove the stems from the figs and cut them into thin slices. In a bowl combine the figs, sugar, honey, lemon juice and bay leaves. Cover the bowl and let the fruit macerate at room temperature for 30 minutes.

Pour this mixture into a large pot and bring to a boil. Let simmer, stirring gently, until figs are soft and the mixture is syrupy, about 20 to 30 minutes. You can check that the jam has set by putting a few drops of jam on a cold plate. If it sets up without running then it is ready to be taken off the heat.

Bring back to a boil. Remove bay leaves and place one in each hot, sterilized jar. Ladle hot jam into each hot, sterilized jar and process in a boiling water bath for 15 minutes. Remove from water bath and set aside to cool. Check for seals: any jar that does not seal must be refrigerated. Makes 6 half- pints.

Fall Splendor

2011-10-08T08:23:00.000-04:00

Signs of fall: Our dogwoods in a blaze of scarlet;

A closer look reveals the birds have stripped the shiny red berries they love.

Spiders everywhere: In doorways, on fence posts, and in our meadow.

Our native American persimmon is loaded with fruit this year- and I am determined to discover how to properly havest and cook them!

Pea shoots climb where once were borlotto beans.

Watermelon radishes soak up the last warmth before winter's chill.

And our kitchen has been transformed into a canning operation! Shown here: Figs with honey and bay leaf, from Christine Ferber's "Mes Confitures". Recipe to follow....

Here Comes the Bridesmaid!

2011-10-05T06:28:00.000-04:00

We met Hollybeth Gower this summer at Phil's niece's wedding; she was one of the bridesmaids. An art therapist by profession, she had some vacation time saved up and needed a break. Could we use her help on the farm for a few days? Sure!

So last week she helped us strip the last of the tomatoes from their stalks, dig sunchokes and harvest sweet peppers. Thanks, Hollybeth!

Hollybeth Gower harvesting the last of the "Green Zebra" tomatoes

Sorting through the harvest. Love the hat!

Our New Intern Lorraine Rees

2011-09-23T06:43:00.002-04:00

Phil and I are very excited that equestrian, artist, food lover and blogger Lorraine Rees will be helping us out on the farm this fall. We first met Lorraine when she was a server/ bartender/ assistant manager at Staunton Grocery , and she impressed us with her professionalism, and passion for food (and ability to multi- task!) She grew up on a farm and worked on a horse farm in Staunton for years before her stint at the Staunton Grocery. Currently she is managing UVA Dining Services for Aramark.

This Tuesday Lorraine helped us dig our first sunchokes. It is easy to get caught up in the day- to- day minutiae around here, and lose sight of the bigger picture. Having a fresh voice and set of eyes (and hands!) is invaluable. We look forward to her enthusiasm and her insights- welcome, Lorraine!

(You can follow Lorraine's food blog, Go Locally, by clicking here .)

Lorraine Rees digging 'Stampede' sunchokes

The first of many harvests

Heritage Harvest Festival at Monticello

2011-09-21T09:17:00.008-04:00

At the urging of our friend Candy Hargett, Saturday Phil and I played hooky and attended the 5th annual Heritage Harvest Festival at Monticello . This two- day festival is co- sponsored by heirloom seed enthusiasts Southern Exposure Seed Exchange , and the list of food artisans, noted gardeners, authors, seed savers and food preservationists giving workshops was staggering. If we had gone to the event for the full two days we could scarcely have taken it all in, but we gave it our best shot and had a wonderful, inspiring day. We can't wait to go back next year!

First we attended a vinegar- making class held by Monticello's own Assistant Head of Horticulture, vintner extraodinaire Gabriele Rausse . With his signature charm he explained the vinegar- making process while offering samples of the the vinegar he has kept going throughout his life from the "mother", or starter, he brought from his home in Italy so many years ago. What a gift to share with us, and smooth enough to sip as an aperitif.

Vintner Gabriele Rausse

These worshops were held at Monticello's new Visitor Center, which is beautifully designed and landscaped. At the Monticello estate and grounds, accessed either by shuttle or a brisk uphill walk, were dozens of food and craft artisans. We had just enough time before our next workshop to savor some fabulous bratwurst from The Rock Barn, and visit the legendary gardens at Monticello- always inspiring, and particularly beautiful and lush this time of year.

The vegetable garden at Monticello

Our next workshop was about fermentation, given by Sandor Katz, author of "Wild Fermentation". He gave a spirited defense of the health benefits of this ancient form of food preservation, and made it look easy and approachable, all the while creating a batch of the most tempting sauerkraut. Phil can't wait to try his hand at making kimchi now, and fermenting chiles for hot sauce.

"Wild Fermentation" author Sandor Katz

Our last workshop was given by mushroom expert Mark Jones of Sharondale Farm in nearby Cismont, Virginia. Mark spoke of how mushrooms can be an integral part of a permaculture landscape, with gorgeous photographs of the exquisite mushrooms he raises for some of the best restaurants in central Virginia. His enthusiastic presentation made us feel that we, too, could incorporate mushrooms into our garden plan. Mark gives hands- on workshops throughout the year, and we can't wait to attend one and learn even more about how to raise these tasty fungi.

We returned to the estate grounds to visit our friends Ramona and Collins Huff of Gryffon's Aerie and enjoyed some truly mouthwatering hamburgers made from their heritage beef. Before we reluctantly parted, we visited Mark's booth and left with some of his picture- perfect oyster mushrooms. At his suggestion we treated them simply and they were the highlight of our dinner that night, sauteed in butter- utter perfection.

Oyster mushrooms from Sharondale Farm

Fig and Quince Jam

2011-09-13T07:28:00.001-04:00

Fiq and Quince Jam

Our neighbor, cattle rancher Owen Thomas, was kind enough again this year to share his quince harvest with us. These highly perfumed, knobby fruits ripen at the same time our figs do, so I perused my new favorite canning book, "Mes Confitures" by Christine Ferber ((Michigan State University Press, 2002), a gift from Phil last Christmas, for inspiration. While Ms. Ferber includes many quince recipes in her book, it was the Fig and Pear Jam that caught my eye. Here's my variation of her recipe, with quince standing in for the pears- delightful on its own with good bread and butter, but I can't wait to swirl it into a pan sauce for seared duck breast.

(Note: Ms Ferber stretches this jam recipe out over 2 days, as she does with many of her heavenly creations, by first macerating the fruit in sugar and lemon juice for an hour, then simmering and refrigerating the mixture overnight before proceeding with the canning process. Pressed for time, I macerated the fruit for an hour and then simmered very slowly, stirring, for about 45 minutes until the quince had softened. Still mighty good.)

Owen's quince and our Sicilian Honey figs. Want to grow your own figs in central Virginia? Read this informative post from friend, fellow gardener and caterer Sylvie Rowand here

Fig And Quince Jam

(adapted from "Mes Confitures" by Christine Ferber, Michigan State University Press, 2002)

1 3/4 pounds fresh figs

1 pound ripe quince, or 3/4 pounds net (good to know as I had to cut out many soft brown spots from the quince before weighing)

4 2/3 cups granulated sugar

Juice of 1 small lemon

Rinse figs and dry them with a towel. Remove the stems. Cut the fruit into slices. Peel the quince, core them, and cut them into small dice. In a ceramic bowl, combine the figs, diced quince, sugar and lemon juice. Cover and allow to macerate at room temperature for an hour.

Pour the mixture into a large saucepan. Bring to a boil and then allow to slowly simmer, stirring, until quince has softened, about 45 minutes. Bring back to a boil and pour into hot, sterilized canning jars, leaving 1/4 inch headspace.

Adjust two- piece caps and process 15 minutes in a boiling water bath. Remove jars and set upright to cool. Any jars that did not seal must be refrigerated. Makes 7 to 8 half pints.

Farm To Feast!

2011-08-31T06:26:00.001-04:00

Harvest Thyme Herbs fresh lemongrass, shisihito chiles and cherry tomatoes for sale at Feast during their annual Farm To Feast! promotion of local farms.

Shishito chiles oven roasted with garlic, olive oil and sea salt

Cherry tomatoes marinated in olive oil and sea salt

Belated but heartfelt thanks to all the good folks at Feast! who invited us once again to participate in their annual Farm To Feast event. For several weeks every summer they invite local producers to come and chat with their customers about farming practices and crops, while offering samples for them to taste and purchase.

I had a wonderful time meeting their customers, who are so passionate about food. Everyone loved the roasted shishito chiles and marinated cherry tomatoes that Meghan, Julia and the cafe staff prepared. The cafe special, Asian chicken salad, featured our fresh lemongrass- and sold out! Thank you, Sarah, Terri, Bethany, Jenna, Meghan, Julia, Ehren, Wes, Levi and the Feast staff for making me feel so welcome, and for all that you do to promote local agriculture.

Phil's Sweet Peppers

2011-08-20T08:06:00.003-04:00

We are always tweaking the varieties of sweet peppers that we grow, looking for a combination of flavor, beauty and yield- important in our all- too short growing season. Phil's peppers, both sweet and hot, have been doing well this summer, and yielding earlier than usual. Here are the varieties he's growing, both old reliables and some newcomers.

Shishito Chile

We've been growing these for several years now at the request of Staunton Grocery's Chef/ owner Ian Boden. He taught us that this wrinkled green tapaps pepper has a savory flavor that really comes out when it's roasted in a pan, whole, with olive oil, until the skin 'pops'. Sprinkle with sea salt and serve, mmmmm! The plant itself is a heavy yielder that bears early and keeps coming all summer long. Make sure to pick the peppers when they are between 2 to 3 inches long- any longer and they get too seedy. We buy seed for this from Gourmet Seed International .

Ashe County Pimiento

This heirloom pepper is new to us this year and it's a beauty! Southern Exposure Seed Exchange , our good neighbors and heirloom seed savers in nearby Mineral, Virginia, offer this North Carolina heirloom and tout its ability to ripen in short growing seasons. We love the thick, crunchy sweet flesh, high yields and utter lack of corn earworm damage (so far!) that ruins so many sweet red peppers that we try to grow. (When you see a hole in the stem end of the pepper and cut it open to see a grub inside, that is the evil corn earworm.) We will definitely grow this again.

Doe Hill Golden Bell

A Virginia treasure! Another gorgeous heirloom pepper from Southern Exposure Seed Exchange , and a favorite of Ivy Inn's Chef/ owner Angelo Vangelopoulos. Doe Hill Golden Bell is a pre- 1900 family heirloom from the Doe Hill area in Highland County, Virginia. It also yields early and reliably until frost, and has excellent insect and disease resistance. The peppers are thick- walled with a fruity, sweet crunch, and cute as a button!

Sunset Mix

These peppers were an experiment, and serve as an excellent example of Plant Genetics 101. I am always looking at what gourmet markets sell in their produce section, and if I see a vegetable that appeals to me I'll try to save the seeds. This past winter I picked up a clamshell of miniature tapered peppers in Technicolor hues of red, orange and yellow. The peppers were only 2 to 3 inches long, perfectly proportioned and sweet and crunchy. So I saved the seeds of each color and planted them this spring. These are the result- still brightly colored and sweet peppers, but 5 to 6 inches long. Drat! Obviously the mini peppers were hybrids, and once planted they reverted back to the one of the two or more parent types that were crossed to produce the tiny offspring. The plants are yielding well, though, and the peppers are tasty and beautiful, so I think it was worth doing.

Gypsy

This large, blocky pepper will mature to a deep red when fully ripe. It's our first year growing this but we are already impressed with its earliness, vigor and yield. (Yes, it is a hybrid.) We'll see how sweet it is once it ripens. Seed for Gypsy came from Tomato Growers .

Rain!

2011-08-14T13:05:00.001-04:00

Finally, some real rain. A drenching, continuous downpour for hours last night, after a long day of clearing out old squash plants and optimistically planting new squash seed. Our farming neighbor Owen measured 5 1/2 inches in his rain gauge. 5 1/2 inches!

Rain.... real rain. Thank you, God.

Zynodoa Visit

2011-08-13T07:43:00.001-04:00

Tuesday we welcomed Zynodoa's Executive Chef James Harris, owners Susan and Jeff Goode, and their kitchen and staff for a farm tour and lunch. It is always uplifting to see our gardens through the eyes of our chefs, who seem to always be able to find the best in our crops, and the love that goes into growing them.

Susan brought a wonderfully refreshing housemade sangria to share (look for it at the Zynodoa bar!), chock- full of summer fruit. We served roast goat from Sue and Jim Randall of Elk Run Farm, and London Broil from Glen and Cyndy Szarznski of Mountiain Glen Farm, with pitas from Newtown Baking. Susan and Jeff have their own farm which supplies the restaurant (and which is featured in the latest issue of Edible Blue Ridge !), and we commiserated over the hot, dry summer we've been having. And we were happy to show Chef James the first of the heirloom Polish Linguisa tomatoes he had specially requested us to grow- heavy, full- hipped paste tomatoes with a unique smoky flavor that he loves.

It is always uplifting to see the curiosity and genuine interest our clients show us, and we welcome these all- too- rare opportunities to spend time together, share our passion, and learn from each other. It inspires us to be better growers.

Lunch with Zynodoa- wish we had taken a group photo!

"Farm To You" Visit

2011-08-13T06:30:00.013-04:00

It's been a busy week for visitors here on the farm. Monday Tara Miller, proprietor of Farm To You , came to see the herbs and vegetables we grow for the dried herb blends she is now carrying in her store in Lexington. Farm To You is a unique business model for food lovers, with a storefront that is open for customers and an online CSA for subscribers. In collaboration with cut- to- order cheesemonger Meg Hall of Cheese To You , Farm To You offers the only all- local food market in the area, with everything from fresh seasonal vegetables and herbs to local pork, quail, chicken, beef, lamb and eggs. Value- added farm products and fresh baked goods are offered as well. CSA subscribers log onto the online menu to browse an impressive list of weekly offerings and place their orders for pickup on Fridays.

Phil and I visited their cozy market for the first time on a Friday last winter and it was wonderful to see the camaraderie among their CSA subscribers and customers, many with young children in tow. Even though it was December Tara had an admirable array of beautifully fresh local produce to choose from, and Meg's artisan cheeses offered the perfect complement to our local shopping expedition.

Tara and Meg are both passionate advocates for healthy, fresh food from family farms, and we are delighted to be one of the many local growers whose products they carry. For directions, store hours, CSA subscription information, recipes and more, click here .

Tara Miller of Farm To You

Our salt- free herb blends are handcrafted from what we grow on our farm. Look for Herbes de Provence, Thai, Poultry, Greek and Italian blends at Farm To You. Dried tomatoes and chiles coming soon!

So You Think You Want To Farm?

2011-08-02T08:10:00.003-04:00

A few weeks ago I got a phone call from a very nice woman named Shannon. Seems she and her husband had just visited Polyface Farm for their annual Farm Tour, and dined afterwards at Zynodoa . There, owner Jeff Goode conversed with them about farm to table dining and the farmers who grew for Zynodoa.

So Shannon took the inititave to call us and volunteer her and her husband's help here for a day while they queried us about what it's like to "ditch the day jobs" and farm. When she told me she was also volunteering to process chickens for a day at Polyface, I said yes. Even I don't want to know what it's like to process chickens!

So Saturday Shannon Young and her huband Owen came to help out, after visiting the downtown Staunton Farmers' Market . We showed them our garden beds and pulled the trailer up to our overgrown Zephyr squash bed. They cheerfully helped yank out our tired plants and reseed with more squash for a late summer harvest. All the while we conversed about the fond memories they both have of growing up on farms and eating seasonally.

I am always fascinated with people's professions, and this couple certainly lead very interesting lives. Owen is an Interactive Media Producer for a company that mounts exhibitions for museums. Shannon is a writer with a background in food, from front of the house work in fine dining restaurants to catering and event planning. But the age-old lure of the land was calling them, as it had called us so many years ago.

Amid thanks and hugs we bid them farewell after a delightful afternoon of hard work and shared dreams. Thank you, Shannon and Owen, for spending your hard- earned time off with us and lending a hand- we appreciate your help!

Shannon and Owen Young, with an embarassing harvest of "the squash that got away". Thankfully these overgrown zeppelins will serve a useful end: feeding the heritage pigs that Chef Ben Thompson of Rock Barn has raised for his custom butchery program.

University of Richmond Center for Culinary Arts

2011-07-16T09:53:00.008-04:00

Last Friday we once again welcomed Chefs Tom Parfitt and Martin Gravely of the University of Richmond Center for Culinary Arts for a tour of our farm, followed by a tasting at the Staunton Grocery . Chefs Tom and Martin had first brought a group of faculty and students out here in May, when we showed them our spring greens, Sugar Snap peas and flats of summer seedlings waiting to be transplanted. For this visit we were eager to show them how our summer crops were progressing- and we were espcially excited to be joining them for the tasting afterwards, to see what Staunton Grocery Chef/ owner Ian Boden and his kitchen had dreamed up to share with us.

As we strolled the garden beds, I cut branches of the green garbanzo beans we were getting ready to harvest and showed them how to shell them raw, sweet as peas. We invited them to cut their own lavender bunches to bring home and hinted at how lavender was a featured ingredient on the menu (Chef Ian had given us a sneak peek). We explained how we sit down with Chef Ian in the winter to discuss how to improve upon the past season and what to grow for the year ahead, a dialogue we continue with him throughout the year. And we told them how immensely satisfying it is to see the enthusiasm showered on us each delivery day for even our lowliest crops. It's good to be a farmer in the Staunton Grocery kitchen!

Harvesting lavender amidst the honeybees and butterflies

Checking out our ripening hardy kiwis.

Then we followed the school vans downtown to the Staunton Grocery, where General Manager and now Level One Sommelier Christopher Croxton greeted us with flutes of a Spanish Cava Riserva, the first wine pairing he had chosen for the tasting. Platters of luscious housemade country pate with peppercorn and fig mustards were passed, along with Newtown Baking baguettes, and we settled in to hear about the cheeses that local artisanal cheesemonger Meg Hall of Cheese To You in Lexington had brought to share with us. Meg sells handcrafted award- winning cheeses from around the world, cut to order in her shop in Lexington, and it is well worth the scenic drive to to taste what her latest finds are. For this tasting she had chosen all American cheeses, and she took the time to explain each one in depth and answer questions. It was a delicious education for all of us and a great way to start our tasting- thank you, Meg!

Top Row, Left- right: Hudson Valley Camembert, a sheep and cow's milk cheese with bloomy rind; local favorite Meadow Creek Dairy's Appalachian, a mild raw milk tomme, and Quebec Reserve Cheddar, a raw milk cheese aged 7 years, with crystalline crunch.

Bottom Row, Left- right: Meadow Creek Dairy's award- winning, pungent washed rind Grayson and Blue Bonnet, a surface- ripened blue goats' milk cheese with creamy center.

The menu for the three course tasting had two choices for each course. Sommelier Croxton introduced each course and described the wines he had chosen for each. Usually Phil and I order one of each dish so that we can sample both, but when we saw "Confit Chicken Gizzards" as one of the first course choices, we both decided to order that. The charcuterie program at the Staunton grocery continues to impress us, and we knew we were in for a treat. (The other option was a chilled carrot soup with charred orange ginger froth, and those that ordered it loved the freshness and depth of flavor.)

First Course: Confit Chicken Gizzards, Preserved Lemon, Greek Oregano

Pairing: La Grange "Fletchers" Chardonnay

We loved how offal was elevated in this dish with impossibly crispy/ tender gizzards in delicious contrast with the richest, most buttery chicken liver pate I've ever had. Fingers crossed that this is on the menu the next time we visit!

Second Course (Phil's Pick): Braised Beef Shoulder, Kennebec Potato Cake, Sweet Peas, Onion Jus

Pairing: Delfosse Vineyards "Cuvee Laurent" 2008

(Sorry for less-than stellar photo)

Rich, meltingly tender beef atop a crispy (Harvest Thyme!) potato cake, yum! Super- fresh peas lend a bright note.

Second Course: (Deirdre's Choice:) Crispy Potato Gnocchi, Confit Chicken, Roasted Mushrooms, Winter Savory

Pairing: Jefferson Cabernet Franc 2009

The potatoes we've been digging for weeks took center stage here, with delicious results. Feather -light gnocchi with a toothsome bite nestled in amongst woodsy wild mushrooms, rich chicken confit and Parmesan fricos. The Jefferson Cabernet Franc was hands down our favorite pairing, with a heady bouquet and long, satisfying finish- definitely a wine to savor with this earthy dish. We made a mental note to visit the vineyard soon.

Third Course: Home made Oreo Cookies, Lavender Milkshake

Pairing: Veritas Vineyards "Othello", 2007

Again, both Phil and I ordered the same course, though the other offering beckoned: Peach Buckwheat Shortcake with Brown Sugar Whipped Cream (same Veritas "Othello" pairing for both). We had to find out how Chef Ian incorporated our lavender in this sweet ending. A frothy, rich milkshake with just a hint of lavender (which is hard to do with this pungent herb!) was a creamy foil to the bittersweet dark chocolate cookie. Sommelier Croxton explained how the Veritas "Othello" fit the vintner's vision of a tawny port, here fortified with handcrafted brandy.

As we savored our desserts, Chef Ian came out of the kitchen to introduce himself and his team, and talk to us about how vital the relationships are that he has forged with his many local purveyors. We are honored to be among them. Thank you, Chef, Chris, your kitchen and staff for another delightful and memorable feast!

Stuffed 'Zephyr' Squash Blossoms

2011-07-05T08:01:00.002-04:00

We have been growing 'Zephyr' squash for years, a two- toned beauty of a summer squash bred by Johnny's Selected Seeds in Maine. It is at its glorious best when picked young, with blossom still attached, but stays tender even when larger. The 'ones that got away' get grilled, pickled or chopped for a tangy relish that can rival traditional cucmber relish.

Baby 'Zephyr' squash.

Note the tight, closed female blossoms. We wait to harvest the squash until the day when those blossoms show color but are still closed.

We love to stuff its blossoms with goat cheese and fresh herbs.

Female Squash Blossoms

Female squash blossoms, "popped" off the young squash for stuffing. This is what the above blossoms look like if we don't harvest the squash in time. In one day they open and we harvest them early in the morning amidst many hardworking honeybees. Male blossoms can be stuffed as well- they are more slender, on long stems, and start blooming first.

Stuffing Squash Blossoms

To stuff the blossoms, gently open each one and place one tablespoon or so of herbed cheese in the center - I like using local chevre when we have it. These were stuffed with our fresh slivered basil and creamy goat cheese from Vermont Creamery , purchased from expert cheesemonger Meg Hall of Cheese To You in Lexington. Gently "twist" each blossom closed and lay in a prepared baking pan.

Baked Stuffed Squash Blossoms

Once the blossoms are stuffed, top with panko bread crumbs, chopped fresh herbs (basil here) and grated hard cheese (we used Manchego, but Parmesan or Pecorino would work well too). Drizzle with olive oil and bake in a preheated 350F oven until bubbly, about 20 minutes.

McCrady's Chef de Cuisine Jeremiah Langhorne

2011-07-04T06:20:00.002-04:00

We are unabashed fans of our friend, chef Jeremiah Langhorne , since we worked with him as Chef de Cuisine at the Ivy Inn . Two years ago he went to do a stage at McCrady's in Charleston, S.C.- and stayed. Since then we have been very fortunate to follow his career by having him cook two mind- blowing tastings for us.

So were thrilled to find out that Jeremiah was just promoted to Chef de Cuisine at McCrady's. Congratulations, Chef! Well deserved!

Chef Jeremiah Langhorne with his girlfriend Jenny Mooney, November, 2008

Darjeeling Cafe Reopens

2011-07-04T05:51:00.001-04:00

Darjeeling Cafe owner Mary Beth Harris (right) with Chef Kelly Seymour in their new location at 103 West Beverly Street in downtown Staunton.

Last week Darjeeling Cafe's owner, Mary Beth Harris, called with great news: After months of construction delays, Darjeeling Cafe was finally reopening in its new location, right next to Staunton Grocery ! Now tea lovers can get their fix again of sublime teas from all over the world, paired with Chef Kelly Seymour's creative vegetarian- inspired cuisine, sourced from local producers. Darjeeling Cafe also offers beer and wine, live music and wi-fi access. Check out their menu, calendar and Mary Beth's blog here . Welcome back, Mary Beth and Chef Kelly!

The Gardens of June

2011-06-29T07:38:00.002-04:00

As we reach the end of June, our garden beds are starting to fill out nicely. Soon we'll be harvesting baby Zephyr squash and cherry tomatoes, green garbanzo beans and Kennebec potatoes. Then the full crush of summer's bounty will be on us, while we start planning for fall crops to take their place.

Saturday Meg came to help us plant a second row of Zephyr squash. We've staggered the plantings so that we can extend their season. She also planted some heirloom white cucumbers, given to her by a family friend who has been saving the seed for years. In the background Phil is hauling out the Sugar Snap Pea vines, now spent. In their place we'll plant borlotto shelling beans.

Garbanzo beans and pea shoots, the lushest we've ever grown. The garbanzos are starting to fill out in their pods, which we'll pick while the beans are still green, sweet and tender. These are the kind of specialty crops we love to offer our chefs-something unique and of the moment.

Our corn is germinating beautifully! Note the deep red stalk...more on this very special corn later.

French fingerling potatoes; rosy on the outside, creamy yellow within.

Phil's pepper patch always takes a little time to "get legs", as we say, and then all of a sudden they'll be tall and full and laden with ripening fruit. "Green Zebra" tomatoes line the fence, and purslane sprouts everywhere, a wild green beloved by our chefs.

Bunches of our impossibly fragrant French lavender on their way to the Ivy Inn , where Chef/ owner Angelo Vangelopoulos will add them to breads, and if you're lucky, creme brulee!

Summer Crops

2011-06-21T07:24:00.001-04:00

Here's a few photos of our young summer crops.

Sweet and hot peppers are planted in plastic with drip tape underneath. Tomatoes are planted on the fence- in this case, 25 Green Zebra tomatoes. Phil ties them to the fence with twine as they grow to keep the fruit off the ground and give light and air to the vines. The open rows have been planted with fennel and Genovese basil.

'Zephyr' squash (Johnny's Seeds ) are planted in plastic in this bed, with drip tape again running underneath. We are staggering our planting this year- the plastic to the left will be planted with more squash this weekend. Heirloom beefsteak tomatoes are planted on this fence, to the right. To the left you can see our lush garbanzo beans and 'Dwarf Grey Sugar' peas which we harvest for pea shoots.

'Kennebec' potatoes, hilled and starting to flower.

This middle bed was just tilled for a very special corn- more on that later.

And it wouldn't be June without lavender!

Got Peas?

2011-06-15T08:50:00.001-04:00

That's a lot of peas! Look for them on the menu this week at Zynodoa and Staunton Grocery .

Edible Flowers

2011-06-10T08:24:00.000-04:00

Edible flowers are back! You can purchase them at Feast in the Main Street Market in Charlottesville, or find them on the menus at L'Etoile Restaurant in Charlottesville and Da Luca Cafe in Crozet. This week's selection includes French lavender, lemon thyme, cilantro, pea blossoms and elderflowers.

Growing Pains

2011-06-08T07:00:00.002-04:00

Spring is always busy here, but this season has been particularly so as we attempt to increase production, put in new gardens, renovate our tired, overgrown perennial herb bed, and still maintain the highest quality in our harvests.

It's not just our gardens that are getting a facelift. Ron Wade, aka "Kitchen Sleuth" and husband of In The Kitchen Online Editor Rowena Morrel, did a beautiful job painting our house.

Ron powerwashed the entire house with bleach in order to remove the mildew before priming. I couldn't watch him up on that ladder!

What a difference! Now I can't wait to do some (edible!) landscaping.

Ron and Phil admiring a job well done. Thanks, Ron!

Meanwhile, our garden beds had a good growth spurt from early spring rains. Now we're back to scanning the skies, and the radar, for rain.

We certainly grew enough Sugar Snap peas. I think next year we'll grow half Sugar Snaps, half English peas, in order to offer more variety.

Back by popular demand: Garbanzo beans, which we will harvest as green beans in the shell- tedious, but worth it!

Looks like we'll have plenty of sunchokes. The unsightly compost pile that was the intial impetus for planting this bed is a distant memory.

Finally, last month flew by so fast that I forgot to mark a milestone: Harvest Thyme Herbs is now a venerable 12 years old! We earned this first dollar at the New Bern Farmers' Market in Craven County, North Carolina, a must- see if you are in Eastern North Carolina. That day Julie and Tim McKeon, and their daughter Kitty, of 'R' Garden took us under their wing, offering invaluable advice and friendship to us rookie Yankees. Over the years we have been blessed to have known many such generous souls who have encouraged us, from our awesome chefs and clients to fellow farmers and supportive family and friends. My heartfelt thanks to all of you, but especially to Phil, my partner in life and in love.

Time to get back to work!

Cale Garden Club Party

2011-05-31T11:07:00.001-04:00

Last Saturday we rejoined the Cale Elementary School Garden Club for an end of the year party at the school garden. Instructor Rough pitched a tent and invited faculty, parents and students to bring a dish and see the garden's progress. The spring lettuces, Swiss chard and kale we planted in March were full- sized and so healthy, while just- planted tomatoes and pumpkins hinted of future harvests.

We feasted on quiche, lettuce wraps with stir- fried beef, chicken and vegetables, spanakopita, pigs in blankets and cookies, while Instructor Rough regaled us with some banjo/ ukelele playing. It was great to see the students one more time and we hope everyone has a wonderful summer!

Spring greens, ready for harvest

Pumpkins and sunflowers

A feast awaits

Healthy and tasty treats!

Instructor Mark Rough, in his glory

VIP Guests: Cale Elementary School Garden Club

2011-05-31T09:10:00.001-04:00

Last Tuesday we welcomed Instructor Mark Rough and his Cale Elementary School Garden Club to our farm. Seventeen children on a school bus field trip- yikes! This was going to take some planning.

Phil and I wanted their visit to be both fun and educational, so we ran an idea by Instructor Rough that I have been wanting to try for some time: assembling a compost tea system. We found plans online and forwarded them for his approval. Instructor Rough thought it was a great idea, since the club has its own compost pile and could then generate its own organic plant food. So Phil and I put together a brewing system prior to their arrival so that we could demonstrate to the students how it's done.

Basically compost is put into a five gallon bucket, filled with water, and then an aquarium pump with three aerators in the bucket keeps oxygen flowing through the "tea" as it ferments for three days. This oxygen keeps the compost from fermenting anerobically (without oxygen), which would smell terrible and harm plants if applied to them. After three days the tea is strained and either watered in or applied as a foliar spray to plants.

The day of their visit Phil and I put together a tray of fresh vegetables with an herb dip, for a healthy snack for the students. We knew Ivy Inn Chef/ owner Angelo Vangelopoulos would bring a killer dessert from our favorite pastry chef, Jon Thornburg. We thought we were ready, but I have to say when that school bus came over the hill and 17 children came streaming out with cheers and excited shouts, I wasn't so sure! Thankfully we had the much- appreciated help of one of the student's mothers, as well as chef Angelo, his wife Farrell, her mother, and of course the implacable Instructor Rough.

We corraled the children around our compost pile and explained the project to them. First question, from one of the eager students: Are we going to get muddy? Yes! Yay!

In one lightning- fast hour, we showed them how to brew the tea from start to finish, then let the students take turns at every step. In between stirring, straining and spraying the finished tea, the students picked irises, climbed our cherry tree, and ran through our meadow in the pure abandon of childhood. What a joy to behold such happiness!

When snack time came, it was obvious that the healthy eating lessons taught by Instructor Rough and Chef Angelo have definitely taken hold, because the children actually cheered- and devoured!- the vegetables. (Chef Angelo's chocolate torta with whipped cream got cheered too, of course..!)

We have some photos of this very special day, but Instructor Rough's blog really captured the enthusiam and energy of these amazing students. Thanks to the Cale Garden Club for visiting, and for inviting us to be a part of your club!

Digging Compost

Picking Irises

Compost Tea: Notice the three aerators that keep the brew bubbling.

Compost tea brewing with aquarium pump and aerators.

Stirring Compost Tea

Straining the finished tea

Healthy Snacks

Come back soon!

VIP Guests: University of Richmond Center for Culinary Arts

2011-05-31T08:02:00.002-04:00

That Saturday we welcomed Chef and Chocolatier Tom Parfitt of the University of Richmond Center for Culinary Arts and his class for a tour of our farm, followed by a tasting at the Staunton Grocery . Chef Parfitt had called several months ago after speaking with Staunton Grocery Chef/ owner Ian Boden to ask us about his idea for a field trip for his fellow faculty and students, a "Farm To Table Culinary Tour of Virginia". He wanted the class to see first hand what we were harvesting at that moment for Chef Boden, and then sample a menu designed around those seasonal ingredients.

Of course we jumped at the opportunity to showcase what we do here for the Staunton Grocery. As we strolled the garden beds we explained to the class how we sit down with Chef Boden in winter with a stack of seed catalogues and a notebook, chronicling past failures and successes and planning what to plant for him in the upcoming growing season. We explained how we harvest each vegetable and herb at the proper size and maturity for his vision, from baby fennel to chives that are rubber- banded in clumps to make it easier for his sous chefs to mince them. And we told them that this very special relationship goes both ways, in the respect that Chef Boden and his kitchen and staff have for us and our product.

Before they left for their tasting, Chef Parfitt and fellow chef Martin Gravely gave us a special gift: a signed copy of their 2010 Culinary Arts Program Cookbook, with recipes taught in their classes, from appetizers to pantry staples. Thank you, Chefs- I can't wait to try my hand at them! We look forward to welcoming another class here in July.

VIP Guests: Staunton Grocery

2011-05-31T06:59:00.000-04:00

It has been a whirlwind of activity here since we returned from our visit to South Carolina. In addition to planting our summer crops we have been fortunate to host a number of VIP guests, starting with the staff of the Staunton Grocery . We wanted to celebrate Wine Director and General Manager Christopher Croxton's passing the Master Sommelier level one certification exam- third in his class! Congratulations, Christopher! We also wanted to show those employees who have never visited our farm just what we do around here.

In addition to the staff of the Staunton Grocery we welcomed chefs from two other restaurants: Executive Chef Josh Naber of Da Luca Cafe in Crozet, and executive Chef Justin Hershey of Zinc in Charlottesville. Phil grilled some amazing lamb Andouille sausage from fellow farmer Janet Ripley of Serenity Hill Farm in Greenville while I showed everyone our garden beds. We wanted to familiarize them with what we're harvesting right now for Staunton Grocery Chef/ owner Ian Boden because later that week we were expecting a visit from a University of Richmond culinary class, followed by a tasting at the Staunton Grocery (next).

It was a great afternoon, one that we hope to repeat soon. Many of the kitchen and wait staff offered to come back and help us out- we're happy to take you up on that any time!

Dinner at McCrady's

2011-05-27T08:40:00.012-04:00

Saturday night Phil and I strolled around downtown Charleston before arriving at McCrady's for our dinner reservations. We cheered when server Matt Henderson welcomed us back- he made our tasting last year come alive, and would once again be our travel guide to the culinary adventures that awaited us. And when sous chef Jeremiah Langhorne came out of the kitchen we told him, simply, "We are in your hands, Chef."

As course after astonishing course came out, it was clear that on one of the busiest weekends of any restaurant (Mother's Day and multiple college graduations), Jeremiah was cooking his heart out for us. We watched the seamless choreography of a well- run restaurant with passionate, knowledgeable and happy staff. The guests were clearly having a good time, and so were we! We laughed at dishes that paired brilliance with whimsy. And as I scribbled my tasting notes, much to the amusement of Advanced Sommelier Clint Sloan , whose wine pairings made our dishes sing, I wondered how I could capture the generosity, the desire to give of one's self, that I believe all great chefs have at the core of their being.

And then this happened. At one point during our meal, a server came to clear plates and exclaimed, "I'm seeing dishes come out of that kitchen that I've never seen here before. He must really like you!" "Well, we love him," was our reply.

Jeremiah, unplugged....lucky us.

First Course: House Cured Charcuterie

Pork rillettes, Lomo, Lonzino, Soppresata, Capreso, Iberico pepperoni, Whiskey barrel- cured lardo on toast, pickled sunchokes, turnips, green beans, bread and butter pickles

Pairing: Tavel Rose'

Chef Brock writes passionately in his blog about the heritage pigs he raises on nearby Wadmalaw Island for this world class charcuterie. Pork in all its aged, delicious glory, its richness tempered by mustardy, crisp housemade pickles and a delightfully dry rose.

Second Course: Happy Cow Creamery Buttermilk Sorbet, Smoked Roe, Cucumber, Buttermilk, Dill, Wild Mustard Flowers

This creation of Jeremiah's, made with the buttermilk he had just purchased at the Thornhill Farm store, was a happy shock to the senses. Think salty, smoky roe exploding in your mouth against tangy, cold buttermilk sorbet, with cool green cucumber notes and bitterness from the mustard flowers and dill. We couldn't stop talking about this dish long after our evening had ended.

Third Course: Swordfish Toro, "Prepared By You" :House- cured Citron Vinegar, Crispy Parsnip Threads, Fennel, "Brock's Blend": Piment d'Espelette, Vinegar Powder, Fennel Pollen

Pairing: Icardi Vineyard Cortese

Before this super- cool, hand- on dish came out Matt poured the crisp, coastal Italian white wine and explained that its salinity would match the dish ahead. "Think salt!", he exclaimed. And then servers came bearing two huge slabs of Himalayan rock salt, heated to 500 degrees. Matt explained that the idea was to sear the raw swordfish belly on one side and then dress it with the housemade accoutrements. So fun and utterly delicious, with all the flavor- packed accompaniments coming together to dress the immaculate swordfish beautifully.

Fourth Course: Folly Beach Clams, Pickled Watermelon Radish, Coriander Flowers, Kimchi Puree, Butter Lettuce Wrappers

Pairing: Off- dry German Riesling

Once again Matt invited us to "play with our food", this time by wrapping up crispy fried clams and that addictive kimchee puree in butter lettuce, a la Korean street food. It instantly took Phil and I back to the business trip we made to Seoul, South Korea before he retired, and nights we spent sampling everything we could from the street cart vendors in Itaewon. I told Matt that if that kimchee puree were in a squeeze bottle in our refrigerator I would put it on everything! Loved the Riesling with this.

Fifth Course: Butter- Poached Lobster and Scallops, Popcorn Puree, Parsnip Coins, Popcorn, Sorrel Emulsion, Blood Vein Sorrel, Oxalis

Pairing: Nigl Blanc de Brut, Austria 2008

This rich, extravagant dish made us laugh out loud- popcorn puree with lobster and scallops? You can't imagine how good this was. Matt explained how Chef Brock came up with the idea when a group of chef friends challenged each other after a long night to come up with an original soup. Brock popped some popcorn and pureed it, then somehow dreamed up pairing the sauce with butter- poached lobster and scallops. Popped corn kernels gave surprise and crunch, and the citrusy sorrel puree lent contrast to the sweet parsnips. Advanced Sommelier Clint Sloan came out to introduce himself and pour us his pick for this dish, a delightful Austrian sparkling wine. "Think of this as a palate cleanser", he said with a grin; "like brushing your teeth without toothpaste!" Nice to know that such an accomplished sommelier has a sense of humor!

Sixth Course: Spring Vegetables with Housemade Pasta and local Asiago Cheese

Vegetables: Morels, Nasturtium leaves and flowers, Summer Squash, Mustard flowers, Mizuna, Violets, Tangerine Marigold, Ramps, Peas, Fennel, Ladyslipper Radish, Broccoli Raab, Cauliflower. Golden Beet, Wild Yarrow, Basil Flowers

Jeremiah himself came out of the kitchen to serve us this course, and we knew immediately how special it was. Evertything we had experienced with him in our whirlwind visit was on this plate: The wild yarrow and mustard flowers we had foraged with him in the farm meadow. The baby squash Maria Baldwin was harvesting when we met. The local Asiago cheese we had purchased from the Thornhil Farm store. The pea shoots and flowers intern Katie was gathering at the farm. All bound together in an ethereal sauce with delicate quilled pasta. This dish sang of friendship, and passion, and being in a particular moment.

Seventh Course: Benne- studded Egg Souffle, Charred Octopus, Seaweed, Yuzu Dashi

Pairing: Louis Metaireau, "Petit Mouton", Muscadet Sevre et Maine- France, 2009

When Matt came over to explain this dish to us I couldn't help myself- I just had to hug him. Wow! First, the presentation: It looked for all the world to me like a still life of an island surrounded by charred logs in a frothy sea. When we spooned up a bit of the egg, swimming in that citrusy sea, it dissolved instantly on the tongue, light as air. Matt told us that Jeremiah had employed a Ferran Adria- inspired method of cooking the egg (the celebrated chef/ owner of El Bulli in Spain.) And the smoky, charred octopus? I've never had it so tender. Sommelier Sloan's inspired pairing of the estate- grown Loire white wine, an "oyster friend", as he called it, was a great match, with refreshing acidity.

Eigth Course: General Tso's Sweetbreads, Hot Sauce, Microgreens, Coriander Flowers

Pairing: Spanish Cava

"Intermezzo!" Sommelier Sloan exclaimed as he served us this brilliantly conceived version of everyone's favorite Chinese food, with that chef's darling, sweetbreads, standing in for the pork. This is the kind of dish that makes you think, "Why didn't I come up with this?" Housemade hot sauce and microgreens offered pleasing bitterness and heat, and Matt's choice of the Spanish bubbly lent even more of a festive air. Sticky, crispy deliciousness.

Ninth Course: Butter- Poached Flounder, Vadouvan- Spiced Cauliflower, Ramp Brown Butter, Broccoli Raab

Pairing: Perrin et Fils Reserve Cotes du Rhone Blanc

This perfectly cooked, flaky flounder was the perfect blank canvas to the floral notes of the Vadouvan-spiced cauliflower. Matt told us that Vadouvan is a French blend of curry- like spices bound together by caramelized onions, shallots and garlic. The French white he poured echoed those floral qualities.

Tenth Course: Summerville Squab with Green Marcona Almonds, Kale, Licorice Foam, Blueberries, Almond Milk Puree

Pairing: 2009 New Zealand Pinot Noir

This dish had us scratching our heads as to how these unique and disparate flavors could possibly be combined successfully, and yet they were. Juicy, succulent squab, inky blueberries, bitter raw almonds- and licorice foam? (Wild harvested by forager Running Squirrel of Mikuni Wild Harvest .) We savored each unique flavor, and loved the Pinot Noir pairing.

Eleventh Course: Lamb Terrine, Caramelized Toasted Barley, Peas, Pea Puree,Wild Mushrooms, Chive Shoots

Tender and underappreciated lamb neck meat was used for this meltingly rich terrine. I couldn't get over the crunchy, smoky, nutty barley with this, caramelized almost to the point of being burnt. Sweet, bright peas and earthy wild mushrooms melded beautifully with the lamb.

Twelth Course: "Ants On A Log": Celery Sorbet, Celery, Powdered Peanuts, Golden Raisin Puree

This whimsical riff on a classic children's dish, by Executive Pastry Chef Winburn Carmack , had us laughing- again. Celery(the log) with peanut butter and raisins (the ants) is reimagined as a palate cleanser, with cooling celery puree, crunchy powdered and whole peanuts and sweet golden raisin puree.

Thirteenth Course: Blood Orange, Citrus, White Chocolate, Yuzu Sorbet, Micro Fennel and Tagetes, Pea Flowers

Pairing: Elio Perrone Bigaro Brachetto Moscato 2010

White chocolate and citrus? Yes, refreshingly so! Loved Matt's pairing with this sweet but light ending, a beautiful, creamy Moscato- Brachetto blend, redolent of strawberries.

Uber- server Matt Henderson and Sous Chef Jeremiah

A tired but triumphant Jeremiah came out at the end of our epic evening to bid us farewell, amidst cheers and hugs, and we asked him and Matt to pose by the fireplace for a photo. Matt asked if he and Jeremiah could come out to our farm sometime to lend a hand-are you kidding? Any time, gentlemen- any time!

Our heartfelt thank to Executive Chef Sean Brock, Jeremiah,the McCrady's kitchen, Clint, Matt and staff for making us feel so welcome, and for sharing their talents with us!

Charleston Farmers' Market

2011-05-19T08:22:00.002-04:00

Saturday we met Jeremiah bright and early to shop with him at the Charleston Farmers' Market , held every Saturday from April to December in the leafy Marion Square park downtown. This bustling market had something for everyone: beautifully fresh local produce, flowers, bedding plants, herbs, perennials, local dairy products, grass- fed beef, preserves, juried arts and crafts, and food vendors from bakers to crepe stands to Vietnamese banh mi and Indian roti trucks.

One of many food booths at the market.

Before Jeremiah arrived we struck up a conversation with Ray Oliver of River Run Farms in Vance, S.C.. He and his family raise grass- fed beef- and kiwis- a LOT of kiwis, thousands in all, that will be coming into full production this year. Knowing how vigorous our 3 (now 6) kiwi vines are, I can only imagine how much work he has ahead of him. We bought a jar of his scrumptious kiwi jam and wished him luck with his harvest.

Jeremiah arrived and he was a man on a mission, greeting the farmers that grow for McCrady's like old friends and perusing the stalls for his menu that night. He went first to Thackeray Farms on Wadmalaw Island, its tables laden with dewy fresh leafy greens, spring root vegetables, green beans and young summer squash. Buckets of gorgeous floral bouquets and single stem flowers for custom arranging spilled out from an adjacent table.

Thackeray Farms of Wadmalaw Island

Thackeray Farms Flowers

We said Hello again to Katie, the intern we had met Friday at Thornhill Farm , and admired her bounteous display of just- picked produce, including those precious baby beets Maria Baldwin had harvested while we chatted. And Jeremiah introduced us to the Giddy Goat Cheese cheesemakers, who handcraft their artisan cheese in small batches with hormone-free Grade A goats milk from small farms around South Carolina. They also produce something really different- Giddy-Up soda, made from the whey byproduct of their cheesemaking. We bought some of their fresh chevre (super- creamy, what a treat) and a glass of the Ginger Apple Whey Soda, which was refreshing, thirst- quenching and delicious- and healthy to boot!

Jeremiah had to get back to the restaurant and we thanked him for the opportunity he gave us to see a farmers' market through a chef's eyes. By now we were really hungry. Phil decided on a spicy banh mi sandwhich from the Vietnamese food truck, while I chose a slow- roasted, meltingly tender beef tongue roti with onions and potatoes. Wow whas that good! A terrific way to showcase an underused organ meat.

(Postscript: I'm filing this under the "All Roads Lead to Chef Sean Brock" category. With a lovely day stretching out ahead of us before our dinner we decided to tour the Charleston Tea Plantation on Wadmalaw Island, where 127 acres of Camellia sinensis plants provide the only tea grown in America. This was a wonderful tour, one we'd highly recommend to anyone visiting Charleston. We took the self-guided factory tour and the trolley tour around the plantation.

Tea Plants on Charleston Tea Plantation. Note how they have recently been sheared. The first cutting of the spring is known as the "first flush" and provides an exceptionally delicate tea.

Then we visited the Angel Oak, a Live Oak (Quercus virginiana), which is estimated to be between 300 to 400 years old- a truly breathtaking living piece of history.

Angel Oak on Johns Island, South Carolina

So where does Chef Brock fit into this? Well, we decided to go to nearby Kiaweh Island for a bite to eat to tide us over before our dinner at McCrady's. There we met Weaver, the tattoed, gregarious bartender at King Street Grille. We told him about our vacation, standard bar chitchat, and it turns out he's a bartender at Husk! Talk about good karma. We traded stories about Husk and McCrady's and Weaver rhapsodized over the scallops with creamed kimchi he had recently- "order anything with that kimchi!", he recommended. He told us about Chef Brock's philosophy: "Easy as PIE". Product, Inspiration, Execution. He receives the product, becomes inspired, and then it's a matter of executing the best way to showcase that product. Fascinating insight.

Weaver's tattoes looked vaguely familiar and I asked him about them. Grinning, he showed us the beautifully interwoven art on his arm and told us that Chef Brock's tattoo apprentice created his tattoos. Apparently Brock's artist is hard to commision these days after the attention his work has gotten from Brock's Technicolor vegetable-laden full sleeve tattoo.

We said goodbye and thanked Weaver for whetting our appetite for our dinner ahead.

Next: McCrady's.Thanks for reading.

Husk Restaurant

2011-05-18T07:54:00.004-04:00

Friday night Phil and I had early reservations for Husk in downtown Charleston, and we couldn't wait to find out what was on the menu at this daring new ingredient- driven mecca for Southen food. James Beard award- winning Executive Chef Sean Brock had a vision for a restaurant whose entire cuisine was built from ingredients sourced from Southern producers, from heritage pork to local seafood to dairy, grains, and even olive oil- used only because it can be purchased from a ranch in Texas. Chef de Cuisine Travis Grimes works closely with Chef Sean to execute this vision and celebrate Southern food traditions and "lost flavors".

The restaurant itself is housed in a beautifully restored building in downtown Charleston, with a welcoming porch and muted cool green palette within. Our server Jennifer handed us the menu, which changes daily, and we perused the list of dishes with names of the local producers highlighted in bold print- a nod which we farmers applaud and which extends to the Husk website, which offers full profiles of purveyors.

I was drawn again and again to the wine list , which breaks new ground (pun intended) by celebrating the various terroir and soil types in which grapes around the world are grown. Advanced Sommelier Clint Sloan , one of Food & Wine's Top Sommelier's of 2010, crafted the wine list this way to further herald Husk's connection to the earth. Detailed descriptions of each soil type (primary rock, slate, volcanic, limestone and clay) are included, with explanations of how they influence the growth, taste and acidity of the resulting wines. I told Phil (and later, when we dined at McCrady's, Clint Sloan himself) that if my Soils class at University of Maryland had been taught like this I would have gotten a better grade! After seeing me persue the list throughout the meal, Jennifer was kind enough to run off a copy for me to bring home- how thoughtful. Thank you, Jennifer!

The meal we shared that night was rich in flavor, soulful, and highly personal- a paean to Southern traditions, with Chef Sean's unique signature. After our meal we had the privilege of being invited into the open kitchen to personally meet Chef Travis and thank him and his team for our lovely evening. Their dedication to the work being done by their hardworking producers shone in every dish, which is the best way to keep food traditions alive.

First Course: Fried Chicken Skins with Hot Sauce and Wadmalaw Honey

Fried Chicken Skins? Brilliant! Crispy, delicious treats, with that sweet, sticky, hot dipping sauce that Phil can't wait to mimic at home.

First Course: Clammer Dave's Wood- Fired Clams with Surry County Sausage, Sweet Peas and Tendrils, Spring Onions and Crispy Bread

Smoky and utterly addictive, with gorgeous fresh peas providing bright counterpoint to the rich sausage, and broth that begs to be mopped up with the bread. We've read about Dave Belanger, aka "Clammer Dave", who had the innovative idea for a seafood CSA to sell the clams and oysters he raises at Capers Inlet, S.C.

Second Course: Charcuterie Plate with cured meats from Broadbent, Kentucky, Benton's of Tennessee, Surryano Ham from Surry, Virginia, and Housemade Speck from Husk, South Carolina, aged 7 1/2 months. Green tomato, cucumber and onion ring pickles and coarse mustard accompaniments.

How fun to taste and compare charcuterie from four Southern states! Terroir as expressed through pork.....

Second Course: Tennesee Cheddar Pimento with Bread and Butter Pickle Relish and Heirloom Wheat Thins

A Southern classic with a refreshingly lighter, whipped texture, and airy housemade crackers. The tangy pickle relish lent a nice crunch.

Side: A Skillet of Benton's Bacon Cornbread with Pork Butter

Loved the presentation of this in the super- cute skillet. When we cut into the cornbread the aroma of nutty, roasted corn was irresistable- true essence of corn flavor, with that rich butter, yum!

Third Course: North Carolina Duck Breast with Braised Garden Greens and Turnips, Pickled Peach Jus

Crispy, skin- on duck breast cooked to perfection, with the pickled peach sauce lending a rich sweetness and the pleasantly bitter greens as counterpoint. I loved the braised turnips and creamy turnip puree with this.

Third Course: Fudge Farms Pork Chop with Bacon- Braised Cabbage and Butter Beans,with Tennessee Preserved Tomatoes

This huge pork chop was as juicy and succulent as could be, atop a bed of one of the South's favorite vegetables, creamy butter beans, with tender cabbage and a rich "pot likker" that cries out for cornbread.

Next: Charleston Farmers' Market

Thornhill Farm

2011-05-17T08:36:00.006-04:00

Bright and early Friday morning Phil and I followed Jeremiah to Thornhill Farm in McClellanville, South Carolina. This 100-acre farm is home to Adaptive Gardens of the Lowcountry , whose "mission is to enrich the lives of people with disabilities by promoting healthy living, social bonding, and vocational and recreational pursuits through horticultural activities." Our Local Foods LLC is also based there, providing certified organic vegetables to both McCrady's and Husk , running a 100- member CSA, and offering local foods and horticulture- related crafts at their on- site farm store. There is also a section of the farm dedicated to growing and saving Chef Sean's family heirloom seed collection of beans, corn, okra and more. We couldn't wait to meet proprietor and farmer Maria Baldwin and talk shop.

Thornhill Farm's 10- acre pond provides recreation and irrigates the fields.

Beds of hardneck garlic

We were stunned by the tranquility and beauty of this special place. Jeremiah showed us row after sweeping row of immaculate beds, planted with a cornucopia of crops from strawberries to peppers, tomaotes to chard, all glowing with health and virtually weed free. Young, eager interns Taylor, Katie and Andrew cheerfully welcomed us and went about their farm tasks: harvesting pea shoots, planting beans, picking the plumpest, sweetest strawberries I've ever had, from bushel- basket sized plants.

Tomatoes, squash, peppers and more are planted in plastic to conserve water and prevent weeds.

Benne (sesame) seed stalks drying in an open- air shed. Dry seeds are threshed and collected on tarps underneath. In Chef Sean Brock's relentless quest for authentic Southern foods, he asked Maria to grow this ancient grain. Jeremiah told us that of the copious stalks harvested from a huge planting, only a five- gallon bucket of seeds were threshed.

We went foraging through the meadow and along the shore of the farm's 10- acre pond with Jeremiah, whose passion for wildcrafted foods was refueled by a 6 week stage at Noma in Copenhagen. There he went foraging daily with Executive Chef Rene Redzepi and his kitchen for their signature Nordic cuisine. As we walked, we tasted and I took notes, eager to bring some of these wild foods to our chefs: young grape leaves that Jeremiah pickles, bitter yarrow with its ferny gray leaves, wild mustard flowers. He asked me about juniper berries and we came upon a native red cedar (Juniperus virginiana) weighted down with young berries, much less resinous at that tender stage. Jeremiah excitedly stuffed some branches in his bulging sack as he dreamed of how he could use them.

Jeremiah scanning the shoreline for edibles.

We entered the cheery farm store where Judy showed us the local cheeses and buttermilk from Happy Cow Creamery , pickles, sauces and relishes from Low Country Produce , and beautiful handcrafted items from the young people of Adaptive Gardens. We purchased some Happy Cow Asiago cheese, low Country Produce pickled okra and green tomatoes, and a coppery kitchen magnet and Bibb lettuce seed paper from Adaptive Gardens, happy to bring home the work of so many hardworking hands.

Thornhill Farm Farm Store

Jeremiah bid us farewell, too soon, but when Maria Baldwin arrived I found a kindred spirit immediately. She had squash blossoms to harvest and beets to pull but she graciously engaged us as we followed her through the rows and to the packing shed. As she plucked each baby squash, with blossom still attached, she showed me how she dipped the cut end in water to further hydrate the blossoms before she laid them in a single layer between sheets of wax paper- two great tips that I will adopt from now on, and evidence of the love and care she gives her crops from planting to harvest.

We discussed how the Austrian field peas she uses as a cover crop double in use as pea shoots, and how vital compost tea is to the soil's vitality. As she pulled baby beets from the sandy loam, Maria explained that she's on a mission to show people that farming this way can be done and is a viable lifestyle choice. No wonder Chefs Jeremiah and Sean Brock sing her praises.

After taking photos and exchanging hugs, we thanked her for her generous gift of time on such a busy harvest day, and left energized,inspired- and eager for our evening meal at Husk.

Farmer Maria Baldwin, in her glory. See, farming can be fun!

Maria was kind enough to take this picture of us- and no, we did not harvest these beets! (Though we told her that when we return we'd like to volunterer for a day!)

Next: Husk Restaurant

Trip To Charleston, Part One

2011-05-17T06:41:00.004-04:00

Phil and I returned last week from a visit to South Carolina to celebrate my niece and godchild Kelly Flanagan's graduation cum laude from USC School of Nursing. We're so proud of you, Kelly!

Kelly with siblings (l-r) Shannon, John, Mike and Christine

We could not pass up the opportunity to once again visit our friend Jeremiah Langhorne , now sous chef at McCrady's Restaurant in Charleston, and have him create another tasting menu for us. Perhaps even visit Thornhill Farm , a 100- acre farm that supplies both McCrady's and its white- hot sibling Husk ? And to really score the triumvirate, maybe we could dine at Husk as well, borne of the fevered passion of Executive Chef, James Beard award- winning Sean Brock for all things Southern?

Somehow on one of the busiest weekends of any chef's calendar (Mother's Day and multiple college graduations), Jeremiah made time for all that and more for us. Not only would we visit Thornhill Farm but he would take us there. Reservations at McCrady's? Done. Husk? Ditto. And would we like to visit the downtown Charleston Farmers' Market with him to shop for the meal he was preparing for us? Are you kidding?

And so followed a dream of a weekend, beyond anything we ever could have imagined and one that we're still taking in. But before I get started, I want to send a shout- out to Executive Chef Mike Davis and his staff at Terra , a beautiful farm- to - table restaurant that we were lucky enough to stumble upon in downtown Columbia, South Carolina. He and his kitchen and staff welcomed us, stayed open late and fed us the night before the graduation when we came, lost and hungry. And what a meal! I'm still dreaming about the addictive, crispy veal sweetbreads, and the smoky, thin- crusted wood oven pizza with port- soaked cherries, caramelized onions and duck confit. All that and the opportunity to converse with Chef Mike and his team about food and farming. A feast on any night but especially that one: Thank you all!

Next: Thornhill Farm

Dinner at Zynodoa Restaurant

2011-05-02T09:56:00.003-04:00

Phil and I dined last Friday night at Zynodoa in downtown Staunton. We were eager to see what Executive Chef James Harris and his talented kitchen were creating with the Valley's spring bounty.

I am always struck by the comaraderie in this bustling gem of a restaurant. Owners Jeff and Susan Goode have assembled a great team in both the front and the back of the house, and everyone always makes us feel so welcome. There seemed to be an extra buzz in the house that night, and soon we found out why. A very special entree was being featured off- menu and we jumped at the chance to try it- farm- raised cobia.

Jeff was eager to tell us about his discovery of Virginia Cobia Farms , a joint venture between Portland, Maine- based Marical , an aquatic life sciences biotech company, and Blue Ridge Aquaculture , the world's largest producer of tilapia, in Martinsville, Virginia. Jeff explained that Virginia Cobia Farms chose the town of Saltville in western Virginia as its base of operations because of its abundant, high quality salt mineral deposits, as well as its proximity to researchers at Virginia Tech.

Cobia is a warm water game fish that can reach over 100 pounds. Its appeal as a farm- raised fish is due to its sweet white flesh, high in Omega- 3 fatty acids, as well as its rapid growth. Cobia can reach maturity in 12 months; farm- raised salmon takes up to 28 months to mature. In a press release, William Martin, Chairman of Virginia Cobia Farms, says, "We are solving the seafood industry's food safety problems with a clean, secure, traceable U.S. protein food supply that has absolutely zero environmental impact....With our indoor fish farming technology Virginia Cobia farms will make cobia the new 'Chicken of the Sea'. "

So far, so good- but how does it taste? In a word, delectable. Phil, an avid fisherman, likened the taste to the sweetness of largemouth bass. Chef James presented the fish whole and head- on, with a crusty jasmine rice cake supporting its head. Nestled on a bed of richly braised cabbage, the fish flaked beautifully off the bone and was tender and succulent. It paired beautifully with a Napa Sauvignon Blanc that our enthusiastic server Bill recommended.

Jeff told us that so far Zynodoa is one of only two restaurants serving this farm- raised cobia; the other restaurant is in Washington D.C. What a treat to be among the first to try this sustainably raised species, cooked to perfection. Thanks to Chef James and everyone at Zynodoa for another very special evening!

First course: Rapahannock River Oysters on the Half Shell with Red Wine Mignonette.
Briny, sweet, essence of a sea breeze, with a nice crunch from the spring onion garnish.

First course: Ayrshire Pork Belly with Singing Earth Spring Onions, North Mountain Pickled Radish, Spicy Pan Jus.

Wow was this amazing! Super- crispy exterior, smoky and meltingly tender within, with a pleasing acidity from the pickled radish and richness from the ramps- infused broth. Usually I steer away from breads when we dine, but both Phil and I couldn't help but mop up that broth with Chef James' signature housemade chive biscuits.

Second Course: Chilled Asparagus Soup with Lemon Mint Whipped Cream

So light, refreshing and flavorful, with just a whisper of mint and lemon complementing spring's queen of vegetables.

Second Course: Spicy Sausage Boudin with Spicy Jasmine Rice

Chef James explained how these luscious, airy veal meatballs and the smoky roux had a subtle heat from Phil's Ghost chile powder. I was impressed at his deft hand in using such a lethal seasoning!

Third Course: Whole Cobia with Braised Cabbage and Jasmine Rice Croquette

Talk about show- stopping presentation! We spooned the ramps- infused broth over the silky white fish, perfectly braised cabbage, and crispy/ creamy jasmine rice. We loved this dish!

Third Course: Shrimp Skillet with Seared Spring Ramps, Twice Fried Potatoes, and (Ghost!) Chile Pepper Pan Sauce

More ramps, yay! Huge, deliciously sweet shrimp nestled on a bed of ridiculously good fried potato coins, with crisp frizzled carrots and whole, garlicky ramps.

Dessert Course: Housemade Lemon Ice Cream with Whipped Cream

Our server Bill told us this was a must- have dessert and he was right- thanks, Bill! Luscious lemon- ness... (Not pictured because camera battery died, sigh...a beautiful plate of Charlottesville- based Gearharts Fine Chocolates : salted caramel, mint julep and Michigan cherry. There are no other chocolates once you've had these!)

Cale Elementary School Garden Club

2011-04-30T06:47:00.000-04:00

Tuesday Phil and I joined the Cale Elementary School Garden Club for another fun planting day. This time Instructor Mark Rough wanted to add to the perennial flower bed, so we brought some plants we divided from our own garden. In no time at all (say, 20 minutes!) the students dug holes and planted daylilies, Siberian and bearded irises, purple coneflowers, a peony and some ornamental oregano. I chose these plants to not only be attractive to butterflies, honeybees and even birds (goldfinches love the mature seedheads of the purple conelfower, or Echinacea), but because once established they're drought-- tolerant as well.

Once everything was planted the children watered everything in well (huge fun, as you can imagine!) and then fertilized the plants with organic liquid seaweed and fish emulsion- a product that both fascinated and repulsed most of them! Then back to the classroom for Ivy Inn Chef Angelo's
eagerly awaited snack- luscious red velvet cake, this week.

We look forward to welcoming the garden club to our farm May 24th!

It's fun to play in the dirt!

Chef Angelo and his son Alex plant daylilies.

Many hands make light work!

The salad greens the students planted last month are thriving.

Easter Dinner at the Ivy Inn

2011-04-30T06:07:00.007-04:00

Phil and I had the great fortune of being invited to the staff and family Easter dinner at the Ivy Inn Restaurant . Each year Chef/ owner Angelo Vangelopoulos roasts a whole goat on a spit and prepares a Greek feast around it- this, after serving Easter brunch to a full house!

Inside a groaning board was prepared of seasonal salads, local pork, spring vegetables and gorgeous desserts. Outside children gathered eggs and played soccer while the chefs tended the fire that had been burning all night, and basted the goat with rosemary plucked from the kitchen garden. Potatoes underneath the spit roasted in the goat's juices.

Sitting around a fire pit, drinking beer and talking to such passionate and gifted chefs while the aroma of the most smoky, succulent goat imaginable swirls all around us- does it get any better than this? Nope. Thank you, Chef Angelo, Farrell, Chefs Josh, Mike, Penn, Colin and the Ivy Inn kitchen and staff for a magical evening. We didn't want it to end!

Chef Josh bastes the goat with rosemary branches.

Perfectly trussed and redolent of smoke and lemons and garlic and rosemary, the goat slowly roasted over the coals. (Note the improvised car jack on the right that supports the spit- as Chef Josh said, "Angelo is a "git- 'er done" kinda guy!")

The Ivy Inn, in all its spring finery.

Family Visits

2011-04-23T07:24:00.002-04:00

We have been blessed to have the company (and help!) of a few of my siblings and their families during their spring break.

First we celebrated Ronnie Holmquist's 10th birthday. Happy birthday, Ronnie!

Ronnie's sister Anna potted up lettuce seedlings for her own salad garden.

Then she and my sister Maureen did a beautiful job arranging flowers for the birthday dinner.

Next my sister Kerry and her family came for a visit. In no time at all they had four rows of sunchokes and shallots planted. (Left- right: Shane, Nicholas, Kerry and Kellen Franklin)

We celebrated their hard work with a visit to downtown Staunton and a delicious dinner at our favorite pizza place, Shenandoah Pizza . It wouldn't be a visit to Staunton without the requisite photo op at the Statler Brothers Memorial! (left- right: Phil, Kellen, Nicholas, Kerry, Shane)

Kellen and Kerry with another lovely bouquet

Harvest Thyme Herbs Wins 2011 Edible Blue Ridge Local Food Hero Award

2011-04-23T06:54:00.001-04:00

Phil and I are humbled and honored (and more than a little stunned, frankly) to be the recipients of the 2011 Edible Blue Ridge Local Food Heroes Award for our farm. For the second year now Edible readers voted online for those who they believe make worthy contributions to the local- foods movement, and somehow Harvest Thyme Herbs was among their picks!

We thank Edible's publisher Steve Russell and his wife, Editor Natalie Russell, for this prestigious award, and for all who voted for us. While we are delighted with the recognition, we know full well who the real local food heroes are. They are every one of you, consumers who spend your hard- earned money to feed your families good wholesome food from small family farms. Every time you visit a farmers' market, a farmstand or a shop featuring food from local purveyors, you are making it possible for our fellow farmers to keep doing what we love. And every time you dine at a restaurant whose chef seeks out locally grown foods for his menu, you make it possible for that chef to continue pursuing his passion. Your food choices make a real difference in our lives, and we are profoundly grateful.

Congratulations to our fellow award winners!

2011 Edible Blue Ridge Local Food Heroes

Chef/ Restaurant Chef Mark Newsome, Joshua Wilton House , Harrisonburg

Food Artisan Jay and Steph Rostow, Virginia Vinegar Works , Nelson County

Beverage Artisan Jason Oliver, Devils Backbone Brewing Company , Nelson County

Nonprofit Organization Local Food Hub , Albemarle County

Food Shop George Bowers Grocery, Staunton

All In The Family

2011-04-15T13:14:00.002-04:00

We were blessed to have the enthusiastic help this week of my youngest sister Laura and her boyfriend Jeff, from Baltimore, MD. They came ready to work and boy howdy did they! The first day, as I harvested for clients and Phil rototilled, they planted 12 pounds or so of sunchokes, 100 "Cheddar" cauliflower transplants and over 300 "Purple Peacock" broccoli plants. Truly amazing!

After torrential rains overnight we woke to a misty day with bouts of drizzle. That didn't stop the "varsity farmers", as we dubbed them! They yanked out 5 trailer loads of mature but past -their -prime lavender plants as the first huge step towards renovating our tired, overgrown perennial herb bed. A million thanks, Laura and Jeff- you rock!

"Varsity Farmers" Jeff and Laura

Jeff and Laura planting "Stampede" sunchokes

Laura planting "Purple Peacock" broccoli

A lavender tug- of- war!

Just getting started

A sad but necessary transition. We'll be replacing these overgrown lavender with many more in- demand culinary herbs such as (more) English and lemon thymes, dill, parsley, chives, French sorrel and more.

Almost done, and what a difference! I can't wait to start replanting.

Bluefish Mousse

2011-04-04T20:48:00.001-04:00

Bluefish mousse, toasted bagels, Mountain Glen Farm scrambled eggs with Phil's salsa

Sunday breakfasts are a Big Deal around here. It's the one day of the week that Phil and I sit down to a morning meal together, after early Mass. It always includes the Sunday Washington Post (old habits die hard) and Becky's amazing eggs from Mountain View farm in Raphine.

This Sunday I made an old favorite, bluefish mousse, with leftover grilled bluefish from Friday night. Super easy and great on bagels for breakfast or with pita chips or crackers for an appetizer. When Phil smokes the fish it's even tastier. Salmon or trout can be swapped out for the bluefish.

Bluefish Mousse

8 ounces lowfat cream cheese (Neufchatel), softened

2 green garlic "scallions", trimmed and chopped (scallions can be substituted)

1/2 small onion, peeled and chopped

4 ounces (about 1/2 cup) flaked cooked bluefish

1 teaspoon Worcestershire sauce

1 tablespoon prepared horseradish, or to taste (we love horseradish!)

Dash hot sauce, to taste (ditto!)

Blend the above ingredients in a food processor or blender until well combined. Serve with bagels (especially if you're lucky enough to buy my webmaster brother Ray Flanagan's mouthwatering bagels from the two farmers' markets he attends near Charlotte, North Carolina. His breads rock!)

Spring Planting

2011-03-30T16:35:00.002-04:00

Phil planting "French Fingerling" potatoes in furrows.

Meg (yes, she's back!) planting Sugar Snap peas from seed.

Phil planting garlic cloves for green garlic.

Note how close the garlic cloves are to each other. We pull them like scallions in about 30 days once the weather warms up.

While we scramble to plant and till in between rain and snow showers, our basement and enclosed porch are bursting at the seams with flats of seedlings and more. We're always looking for something new, and here's a crop we're trialing this year. Oca, or Oxalis tuberosa, is an edible tuber from the Andean Highlands of South America. These adorable tubers are described as being thin- skinned and delicate with a texture similar to young potatoes, and can be eaten raw, roasted or baked. The leaves have a tangy sour taste and can be eaten raw in salads. We love crops that multitask! We obtained these tubers from Nichols Garden Nursery .

Spring Planting with Cale Elementary School Garden Club

2011-03-21T09:46:00.004-04:00

Last week we were privileged to be invited by Chef/ owner Angelo Vangelopoulos of the Ivy Inn to help the garden club of Paul H. Cale Elementary School with their spring planting. 2nd grade teacher Mark Rough broke ground on the garden site on October 31, 2009 with the help of his eager after- school club of young budding gardeners. The club typically meets on Tuesdays, and throughout the year they plant everything from spring greens to potatoes, tomatoes and culinary herbs in a small plot with the magnificent Blue Ridge as backdrop.

In an astonishing 45 minutes, Phil, Chef Angelo and I helped Instructor Rough and a dozen or so students (including Chef Angelo's son Alex) plant 4 kinds of leaf lettuce, "French Fingerling" potatoes, scallions, garlic, kale and Swiss chard. Whew! Phil and I were truly impressed with how enthusiastic and engaged the children were. It was a joy to see how much pride they had in their garden, and how much they loved their passionate, dedicated teacher.

Of the many memories that were made that day, one stands out. Before heading to Mr. Rough's clssroom for Chef Angelo's highly anticipated weekly snack of brownies with honey ice cream (to die for!) one of the students shyly approached me with a gift. In her outstretched hand lay one of the garlic cloves we had broken up for planting. "Here, this is for your garden," she said to me. Heartwarming. Simply heartwarming.

(Instructor Rough has steadily expanded the vision of the garden with the help of a landscape plan drawn up by two UVA landscape architecture students. Future projects include creating a Certified Wildlife Habitat flower garden through the National Wildlife Federation that would provide a haven for birds and beneficial insects. He also plans to include apple trees, strawberries, and other delectable edibles. For more photos of our fun day and to follow the progress of the garden club check out the Cale Garden Club Blog )

Prepping the scallion bed for planting.

Chef Angelo (Mr. V to the students!) helps plant scallions.

Just a few weeds to pull before planting garlic cloves for green garlic.

Success! Romaine, Buttercrunch and Simpson Elite leaf lettuces.

Kale, Rainbow chard and red leaf lettuce round out the list of spring greens.

Staunton Restaurant Week

2011-03-18T09:18:00.004-04:00

Staunton is abuzz with excitement about its first Restaurant Week next week, March 21- 26. An impressive number of restaurants are participating, ten in all, including Staunton Grocery and Zynodoa . For those who are new to this phenomenom, it goes like this: (quoted from the event's dedicated website, Staunton Yum )

For any diner who has ever dreamed about fine dining without breaking the bank, Restaurant Week is that dream… come true. Modeled on similar events in other cities, this is six days of good food and good fun. Diners get to choose from each restaurant’s special prix fixe menu and enjoy three courses— typically an appetizer, an entree, and dessert— for just $15 - $20 - $25, depending on which restaurant you visit. (Beverages, tax, and gratuity not included.)

Eat well and do good for the community at the same time: One dollar from each dinner is going to the Valley Mission. This has become a hugely popular event in other cities, so our advice is to make reservations early! Here's your chance to try a new restaurant's cuisine at what is really a ridiculously low price. To find out more about the event, and to view the menus of the participating restaurants, click here .

Veritas Vineyards Wine Dinner at Staunton Grocery

2011-03-09T10:11:00.004-05:00

Last Sunday we attended a dinner at Staunton Grocery featuring the wines of Veritas Vineyards. Vineyard owners Andrew and Patricia Hodson were VIP guests of this sold- out event, as was Veritas Wine Director/ Sommelier Thomas Roberts. This evening was the first of many wine events the Staunton Grocery will be hosting, thanks to a vision shared by General Manager and Wine Director Christopher Croxton and Staunton Grocery Chef/ Owner Chef/ Owner Ian Boden .

Veritas Wine director/ Sommelier Thomas Roberts (left) with Staunton Grocery General Manager/ Wine Director Christopher Croxton

The evening started with a cocktail reception featuring Veritas "Scintilla" sparkling wine and appetizers. This "methode champenoise" Brut sparkling wine, with equal parts Cabernet Franc and Chardonnay grapes, was fresh and crisp, beautiful with the irresistable small bites Chef Boden had created. Clockwise from top: Herbed goat cheese crostini with shaved dried apple wheel; Surryano ham croqettes with Fontina cheese; Housemade pork rillettes; Rockfish ceviche with avocado mousse.

First Course: Citrus Panzanella with Grilled Endive and Young Endive

Pairing: Veritas Vineyards Sauvignon Blanc Reserve 2010

As were we seated for the first course Sommelier Roberts explained to us how the menu and accompanying wines were chosen. Traditional tasting dinners seek to marry the flavors of each dish to a complementary wine. Sommelier Roberts and Chef Boden decided to turn that idea on its head and create courses around the flavors of each wine, so that the food accented the wine. This intriguing concept played out brilliantly in this first course, with the crisp acidity of the blood orange and Meyer lemon mirroring the grapefruit and gooseberry aromas of the Sauvignon Blanc. Mizuna leaves and smoky grilled endive, with their slight bitterness, echoed the green herbaceous of the wine as well.

Second Course: King Crab "Chowder" with Braised Bacon, Crispy Fingerling Potatoes, Confit Garlic and Old Bay Gremolata

Pairing: Veritas Vineyards Viognier 2010

Viognier is fast becoming a signature grape in Virginia, and this was a delicious example. The deconstructed "chowder", with sweet crab playing off the rich pork belly, was a beautiful echo of the peach and citrus notes of this lovely, balanced wine. We all lingered over this course and didn't want it to end!

Third Course: Roasted Pheasant with Smoked Pumpernickel Dressing, Pickled Brussels Sprouts and Pomegranate Red Wine Sauce

Pairing: Veritas Vineyards Petit Verdot 2009

Sommelier Roberts introduced this wine as "the future of Virginia". He explained that in its native France, Petit Verdot is a blending grape, but Veritas winemakers Andrew Hodson and his daughter Emily decided to showcase it as a varietal. The grapes are fermented in small batches and "punched down" 3 times a day to develop their color and tannins. Barrel aged in French oak for 14 months, it is then bottled unfiltered and unfined to allow its natural character to emerge. With a dark, inky violet hue and aromas of dark fruits, it paired wonderfully with the rich, roasted pheasant and smoky pumpernickel. We loved the bright contrast of pickled Brussels sprouts and the tangy crunch of pomegranate seeds.

Dessert: Chocolate Corn Spoon Bread with Corn Almond Tuile and Cinnamon Ice Cream

Pairing: Veritas Vineyards "Othello" 2008

Sommelier Roberts described "Othello" as a ruby-styled Port wine. It is crafted with three grape varieties in equal proportions,: Tannat, Touriga Nacional and Petit Verdot, and then aged for two years in oak. "Let it come to you", he said with a smile, as we savored the luscious Indian pudding- like, warm and super- chocolatey spoon bread, so suprising when paired with the cold and spicy ice cream. The savory, nutty tuile lent a fun nibble to this rich dessert.

Staunton Grocery Chef/ Owner Ian Boden (right) with longtime sous chef Raphael Rogers

New to the Staunton Grocery kitchen is Sous Chef Jordan Parker (forefront) with Raphael in background, viewed through the open kitchen bar.

Not pictured: Awesome servers Elissa, Lorraine, Matt and Eric- thanks to all for a great evening!

For more information about upcoming Staunton Grocery wine events, including an encore Veritas Vineyards wine dinner, click here .

Mache Madness

2011-03-02T07:55:00.000-05:00

Happiness is....sitting on a five- gallon bucket in the rain harvesting our first mache of the season. And no, there's no app for that.

Eternal thanks to Sylvie for teaching us that the proper time to plant mache is late summer, for spring harvest.

March Madness

2011-03-02T07:28:00.001-05:00

A hint of warmer weather and a turn of the calendar page to March has quickened our steps around here.

Time to pre- sprout potatoes (cut large tubers into pieces with several eyes per piece. Leave smaller tubers the size of hens' eggs whole. Lay them in a single layer in a tray inside in good light and 70 degree temps for a week or more until sprouts form. This gives them a head start outside.)

This year we're growing two varieties: Kennebec, one of the top 10 potatoes grown in Maine, with large, white- skinned, white flesh tubers- your classic baking potato, and great for fries. After 2 years of growing Russian Banana fingerling potatoes we're giving French Fingerlings a try: Gorgeous, satin red skin and yellow flesh, with an interior streak of red. The good folks at Potato Garden say that this fingerling is purported to have arrived in this country during the 1800's in a horse's feedbag. Our potatoes came from Wetsel's in Harrisonburg.- 50 pounds of each. Yikes!

We'll also be planting peas this month: Sugar Snap peas (edible -podded vining peas, awesome spring crop for us) and Dwarf Grey Sugar peas (flatter, edible -podded snow pea but we grow it for its delicious pea shoots that taste just like peas, and gorgeous purple and white edible flowers).

We're also hardening off seedlings to plant outside: exposing them to colder outdoor temperatures, real sunlight and the relentless wind for a week or so before planting. Also known around here as "Tough Love Boot Camp". Time to get busy!

"Purple Peacock" and "Purple Sprouting" Broccolis, Rainbow Kale and leaf celery hardening off.

"Purple Peacock" Broccoli close up. This gorgeous open- pollinated variety is a cross between "Green Goliath" broccoli and two kales, from the genius seedman Frank Morton of Wild Garden Seed Think loose heads of beautiful purple- blue broccoli, magenta stems, plentiful side shoots of smaller heads and sweet, frilly edible leaves.

Chef's Table At One Block West

2011-02-25T10:39:00.005-05:00

Last Thursday we treated ourselves to a Chef's Table tasting dinner at One Block West in downtown Winchester with Chef/ owner Ed Matthews. We have been huge fans of Chef Matthew's insightful, funny and thoughtful blog for some time, with its recipes, beautiful photography, profiles of unusual vegetables and herbs he seeks out, and wry "rants" about fine dining. (Hint: Don't barge into his kitchen "all likkered up" on a Saturday night to praise his cooking!)

We have enjoyed lunch at his cozy restaurant several times, and he always took time to chat about what we're growing and what he's been sourcing from his local purveyors. His passion, curiosity and imagination shine in his writing and his menus, and we couldn't wait to find out what he had dreamed up for our tasting.

The evening that unfolded before us was such a treat, from the moment we were seated in the intimate bar. Chef Matthews personally served us each course while our attentive server Brittany poured the wines he had paired with each dish. We were inspired anew by his creative, delicious menu, and learned a few things we can add to our list of what to grow this year. To find out more about these weekly Chef's Table tastings click here .

Chef Ed Matthews with Deirdre

Chef Matthews harvesting blood vein sorrel for our first course. He explained how local schoolchildren with disabilities grow flats of the sorrel for the restaurant, which gives them a sense of accomplishment as well as invaluable skills such as eye- hand coordination.

First Course: Gravlax of Brook Trout with Blood Sorrel, Chervil, Caperberries, Dill Cream and Parsnip Crisps

Wine Pairing: Lucashof Riesling Pfalz 2008

What a feast for the eyes! The brininess of paper- thin, cured brook trout is echoed in the caperberries, with creamy dill sauce as cool counterpoint. Citrusy sorrel and crispy, addictive parsnip threads providing textural contrast. Note the ferny, winter- red chervil frond. We loved the crisp Riesling with this.

Second Course: Breast of Guinea Hen with Surry Sausage Jus and Kentucky Wonder Bean Shoots

Wine pairing: Linden Chardonnay Virginia 2008

This guinea hen was so succulent, moist and fork- tender, with the flavorful, lardon- studded broth lending richness. The bean shoots caught us by surprise- they tasted just like green beans! Who knew green bean shoots were edible?We'll definitely add them to our microgreen plantings.

Third Course: Porcini Mushroom Carolina Gold Rice Risotto with Guanciale, Sage, Black Trumpet and Hedgehog Mushrooms and Prosciutto Crisps

Wine pairing: Cono Sur Pinot Noir Colchagua Valley Chile 2008

This is the first time we've tasted this heirloom rice, and it made a deliciously creamy risottto. Pinot Noir was a natural pairing for the earthy wild mushrooms. The Pecorino Romano frico was a savory, fun nibble. And a hidden treasure: a diminutive, perfectly poached quail egg tucked into the risotto- surprise!

Fourth Course: Pork Confit with Polenta- Poblano Spoonbread, Fried Green Tomatillo, Chile Verde, Tomatillo Salsa and Pimenton Sauce Wine Pairing: Vina Borgia Campo de Borja 2009

This "Southern meets Mexican" dish featured a luscious pork shoulder that Chef Matthews had cured in salt and herbs for several days, then poached in duck fat- yum! The clever fried green tomatillo was an inspired riff on the classic green tomato dish, and the airy spoonbread echoed the masa harina filling of a tamale.

Fifth Course: Local Lamb Bestilla with Chizu Vinaigrette, Yogurt Sauce and Winter Salad

Wine Pairing: Fabbioli Cellars Cabernet Franc Virginia 2008

Welcome to Morocco! We had many questions about this intriguing course. Chef Matthews explained the origins of this Moroccan savory pastry. Bestilla is traditionally made with roast squab and wrapped in filo dough in a dome shape. Chef Matthews reinterpreted the dish to feature lamb from Border Springs Farm of Virginia. Flavorful, braised lamb neck and shank meat is layered over a poached quail egg, in a nod to the traditional scrambled eggs that are mixed in the filling. The aromatic chizu vinaigrette is a pureed version of a spicy Moroccan carrot slaw, ala David Chang's pureed kimchi vinaigrette at Momofuku. And the creamy yogurt sauce is perfumed with ras el hanout, or "top of the shelf" blend of many spices. The accompanying Brussels sprouts and microgreen salad lent a light, lemony note to this rich course.

Sixth Course: White Chocolate Goat Cheese Cheesecake with Cranberry- Almond Sweet Potato Florentine, Prune Armagnac Sauce and Blueberry Creme Anglaise

What a decadent dessert! We loved how sweet potatoes were incorporated in this luscious dish. A sweet ending to an amazing evening.

Valentine's Day Dinner

2011-02-16T09:00:00.002-05:00

My sweetheart made me a fantastic Valentine's Day dinner. Inspired by a recent blog post by Chef Angelo Vangelopoulos of the Ivy Inn Restaurant , Phil decided to tackle sauteed duck breast with a pickled fig Madeira sauce, wild rice pilaf and grilled asparagus and sweet red peppers. I'm a lucky girl!

Phil sauteeing duck breasts. As Chef Angelo explains in his recent blog post, the trick to crispy skin and properly rendered fat is to start with a cold pan- who knew?

The finished dish, with wild rice pilaf and grilled asparagus- and one happy cook!

Pickled fig Madeira sauce poured tableside, made with the figs we pickled last summer. A Valentine's Day to remember- thank you, Phil!

Figs Pickled in Balsamic Vinegar and Herbes de Provence

(adapted from "The Glass Pantry" by Georgeanne Brennan, Chronicle Books, 1994)

The very best thing to do with ripe figs is to savor them at their peak and warmed from the sun, if you are lucky enough to grow your own. The next best thing to do is to make these delicious pickles.

1 1/2 cups granulated sugar

3 cups water

6 allspice berries

4 tablespoons chopped fresh thyme leaves

2 teaspoons chopped fresh rosemary

4 juniper berries

4 fresh bay leaves

4 pices orange peel, 1 to 2 inches long

3 1/2 pounds ripe figs

3/4 cup balsamic vinegar

3 fresh thyme sprigs

3 fresh rosemary sprigs

Combine the sugar and water in a non- reactive saucepan large enough to hold the figs eventually. Bring to a boil over high heat, stirring to dissolve the sugar, then redice heat and simmer until a light syrup forms, 5 to 7 minutes.

Meanwhile, cut out and 8- inch square of cheesecloth. Place allspice berries, choped thyme and rosemary, juniper berries, bay leaves and one orange peel in the center of the cheesecloth. Gather up the corners and tie with kitchen string to make a spice bag. Add the spice bag to the syrup, reduce the heat to low, and simmer for 20 minutes.

Add the figs to the simmering syrup. Continue to cook over low heat for 15 minutes, turning the figs gently from time to time. Remove the spice bag and discard. Using a slotted utensil, pack the figs into 3 hot, sterilized half- pint jars with two- piece sealable lids. Divide the vinegar equally among the jars, then cover the figs with the hot syrup to within 1/2 inch of the rims. Tuck a sprig each of thyme, rosemary, a bay leaf and an orange peel into each jar. Using a damp cloth, wipe the rims clean.

Seal with the hot, sterilized lids and process for 20 minutes in a hot- water bath. Remove the jars and let them cool. Check for a complete seal. Jars that do not seal should be refrigerated. Store the sealed jars in a cool, dark place. (Alternatively, simply refrigerate filled jars and use with a month or so.)

Sauteed Duck Breasts With Pickled Fig Madeira Sauce

We dreamed this recipe up to showcase our pickled figs- the technique is our interpretation of Chef Angelo's blog post. Phil carved the breasts from 2 whole ducks for this dish- enough for leftovers (yum!). The duck legs and carcasses were frozen for future confit and cassoulet.

6 to 8 pickled figs (see above), depending on size, quartered if firm and pureed if soft (we pureed ours)

1 cup Madeira

4 boneless duck breasts

Salt and pepper to taste

5 tablespoons cold unsalted butter, divided

1/2 cup chicken broth

Salt and pepper duck breasts. In a COLD saute pan, place 3 tablespoons butter and breasts, skin side down. Heat pan to medium- high heat and saute breasts until skin is dark- brown and crisp, about 8 minutes. Turn and cook until meat is medium- rare, about 7 minutes more. Transfer the cooked breasts to a platter and keep warm while preparing the sauce.

Pour off all the fat from the pan and add the Madeira and figs. Boil rapidly over high heat until reduced to 1/2 cup, about 2 minutes. Add the chicken broth and reduce to 1/4 cup, about 2 to 3 minutes longer. Turn off the heat and whisk in remaining 2 tablespoons cold butter to thicken the sauce. Pour into gravy boat and keep warm.

Slice each duck breast crosswise into 4 thick slices. Serve atop wild rice pilaf and grilled asparagus, with sauce poured tableside.

Snowdrops

2011-02-14T07:59:00.000-05:00

We seek these out at the edge of our woodland every spring- the lovely, nodding, shy blooms of snowdrops (Galanthus nivalis).

Shenandoah Hops Gourmet Shoppe Now Carrying Our Products

2011-02-03T09:38:00.003-05:00

We have been growing herbs and vegetables for John and Cheryl Huggins, the gregarious owners of Shenandoah Pizza , for years, and we're huge fans of their innovative, delicious pizzas. With crackly crusts, ultra- fresh ingredients and creative flavor combinations, these pizzas are a foodie's dream. John and Cheryl embrace the beautiful Shenandoah Valley they call home, with place- specific names like the Gypsy Hill ( tomatoes, mozzarella, avocado, sunflower seeds and feta) and the Beverley Primavera (sun- dried tomatoes, garlic pesto, spinach, brocoli, mushrooms and red onions). My favorite? Hands down the The Virginia Vineyard: fresh red grapes, creamy Gorgonzola and rosemary. How they dreamed up that flavor combination I don't know but I'm glad they did!

Their menu always features some terrific microbrews, and last year they took their love of handcrafted beer to another level when they opened Shenandoah Hops Gourmet Shoppe around the corner from their restaurant, on New Street. An ever- changing selection of microbews, local crafts and locally produced foods grace the shelves of this cheerful market. Browsing the aisles is like visiting old friends: luscious chocolates from Staunton's pastry maestro Giancarlo Gnali , artisan flours from Wade's Mill , preserves and pickles from Meadowcroft Farm , and honey from Golden Angels Apiary are among the tempting offerings.

And as of yesterday, culinary products from Harvest Thyme Herbs can be found as well! John and Cheryl have graciously offered to carry our line of handcrafted herb blends and more, and we are honored to be among such esteemed company. Currently they are featuring our culinary herb blends (Italian, Thai, Poultry, Herbes de Provence and Fiesta blends), Phil's HOT crushed chile mix, herb teas, dried Piennolo tomatoes, and that perennial feline favorite, catnip mice! We are thrilled to have this opportunity, and look forward to expanding our offerings on a seasonal basis.

P.S. Attention Music Lovers: John wears many hats in this town, and music is one of his many passions. In addition to the eclectic live musical talent he showcases at Shenandoah Pizza, he organizes music festivals throughout the year, such as An Evening of Jazz at nTelos Theater February 26, a Wine and Jazz Festival at the Frontier Culture Museum this June, and a Blues Festival this August, also at the Frontier Culture Museum. Find out more at Shenandoah Concerts

Let It Snow, Let It Snow......

2011-01-27T08:06:00.002-05:00

Sunrise On The Farm

2011-01-15T08:58:00.002-05:00

It pays to get up early......

Virginia Living Article "Veggie Wish List"

2011-01-11T08:10:00.004-05:00

Last November we welcomed Editor Richard Ernsberger of Virginia Living magazine and his crew for a photo shoot to showcase the talents of Executive Chef James Harris of Zynodoa , Chef/ owner Ian Boden of Staunton Grocery and Virginia Living's own Chef J Frank. All three created dishes composed of our root vegetables. It was a terrific day and everyone was wonderful to us.

Now the article is in print in the January/ February issue and we are delighted! Writer Christina Ball has woven her lyrical prose throughout the story, and perfectly captured our love for what we do and the relationships we foster with our chefs. Photographer Jeff Greenough and food stylist/ event planner Courtney Spencer interspersed mouthwatering photos of the chefs' dishes amidst a rustic tableaux of our earthy root vegetables. Recipes for the dishes are included as well. Look for the magazine in bookstores or subscribe online .

Meg's New Job

2011-01-07T17:26:00.001-05:00

Our intern, Meg Willard, started her new job this week as greenhouse assistant at Shenandoah Growers , a wholesale herb business in Harrisonburg. We will miss the enthusiasm and energy she brought to her work here but extend our heartiest congratulations and wish her the best of luck! You can find out more about these certified organic growers in the latest edition of Edible Blue Ridge magazine.

Meg in the greenhouse at Shenandoah Growers

Virginia Living Web Article "The Valley Vibe"

2011-01-05T15:32:00.001-05:00

What's the buzz about downtown Staunton? Find out here, in this thoughtful "webxclusive" article by Virginia Living Editor Richard Ernsberger. We are honored to be mentioned in the company of our esteemed chefs, and all who make this vibrant town so charming.

http://www.virginialiving.com/articles/the-valley-vibe

Staunton Grocery Chef's Blog in Virginia Living Magazine

2010-12-29T09:04:00.004-05:00

Staunton Grocery's Chef/ owner Ian Boden has entered the blogosphere! He is now writing a regular blog for Virginia Living magazine. When pressed for details, all he would tell me is that each post would include a personal story and a recipe. You can check out his first post, with a subject dear to all foodies' hearts: pasta! by clicking here: http://www.virginialiving.com/blogs/virginia-living-blog/comfort-pasta

Chef Boden in our kitchen preparing his dish for the Virginia Living photo shoot this past November.

An Enchanted Evening

2010-12-24T11:04:00.003-05:00

Earlier this week our intern Meg Willard and her fiance Chris (General Manager of the Staunton Grocery ) joined us for a celebratory end- of- the season tasting dinner at the Ivy Inn . As we once again savored Chef/ owner Angelo Vangelopoulos' extraordinary cuisine, Phil and I gave thanks to everyone who makes it possible for us to do what we love:

Meg, who worked so hard and so enthusiastically for us this year;
Our Chefs and small business owners, who go out of their way to support small farmers, as idiosyncratic as we are; and
Consumers, who make the conscious choice to buy locally each time they dine at one of these restaurants, shop at one of these stores or buy direct from farmers themselves.

We are so very grateful. Merry Christmas and Happy Holidays to all!

Amuse bouche: A luscious winter squash souffle, paired with Mumm Napa Cuvee sparkling wine.

(Note the lovely personalized menu for the tasting, which Chef Angelo emblazoned with the words: "Thank you, Meg, for your Awesome work!" We concur!)

First Course: Red Onion Bisque with Brie and Country Ham Grilled Cheese Sandwich.

Paired with Keswick Vineyards Verdejo. This diminutive dish packed a lot of flavor! Chef Angelo personally served this to us, along with a story- really an inside joke. He was introduced to this dish when he worked under Chef Roberto Donna at Galileo, who was friends with the late French Chef Jean- Louis Palladin. Chef Palladin was convinced that he could get Americans to eat beets, and so he added roasted beets to a rich onion bisque- hence the "red" onions. Stories like that make an already scrumptious dish truly memorable.

Second Course: Pan- Seared Sea Scallop with Wild Mushroom Grits and Black Truffle Cream. This luscious dish showcased a perfectly seared scallop on a creamy bed of grits punctuated with black trumpet, shiitake and oyster mushrooms and earthy, precious black truffles. Garnished with our microgreens, this was such a treat.

(Somehow we neglected to take a photo of the amazing 3rd course; I am so disapppointed. Housemade Pate de Campagne (terrine of local pork) with House- Cured Lomo and traditional accompaniments. The only excuse I can think of is that we dove in as soon as it was served! Paired beautifully with rich, buttery Neyers Carneros Chardonnay, which we loved with this and the next course....)

Fourth Course: Sauteed Fresh Duck Foie Gras with Brioche Croutons, Red Wine Syrup, Frizzled Brussels Sprouts and Apple- Raisin "Agro- Dulce"

This dish hit every taste note and texture brilliantly with each bite: sweet, sour, bitter, rich, crunchy, yum, yum!

Fifth Course: Tortellini "Bolognese" with Hedgehog Mushrooms, Spinach and Parmesan.

Feather- light pasta stuffed with housemade local pork sausage, nestled on a bed of spinach, with a sauteed hedgehog mushroom cleverly "hiding" under the greens. Pairing: Marelle Syrah 2006, a big, earthy boutique wine from California that Meg instantly dubbed "nose candy"! (For more about vintner Ashley Heisey and this very special wine, go to http://www.marellewines.com/ )

Sixth Course: Grilled Chesapeake Rockfish Fillet with Shrimp, Potato and Leek "Chowder", Smoked Bacon, Dill and Lemon

A celebration of seafood, fresh, wild and utterly delicious.

Seventh Course: Mustard- Herb Crusted Rack of Lamb with Roasted Garlic Potatoes, Winter Vegetables, Rosemary Jus. Pairing: Marelle Syrah 2006

An Ivy Inn classic presentation of our favorite meat, perfectly roasted and amazing with the Syrah. This dish changes with the seasons but is always on the Ivy Inn menu, owing to its universal popularity. As we ate, I told a story of how Chef Angelo was once asked by a regular guest for mint jelly, the traditional British accompaniment to roast lamb. Ever the accomodating chef, he asked me which mint made the best jelly. I brought him a big bag of apple mint the next week and he's had mint jelly available for this guest ever since. Meg then asked our server Jessica for a taste of the jelly, and she brought out a small ramekin for us to sample. It instantly brought back visions of my maternal grandmother's Sunday leg of lamb- a far cry from the gourmet dish in front of us, but a happy taste memory.

Once again our favorite pastry chef Jon Thornburg outdid himself with an an irresistable selection of Ivy Inn dessert classics- thank you, Jon! You have a true gift.

Pairing: Seven of Hearts Pinot Noir, a late- harvest dessert style Pinot with hints of brown sugar and figs- new to all of us, and a universal favorite with these sumptuous desserts.

Classic English Toffee Pudding

Rich, gooey, sticky and decadent

Icebox Lemon Meringue Cake with Lemon Sable Cookie

Almost too pretty to eat!

Torta Chocolata with Vanilla Chocolate Ice Cream

A chocolate lover's fantasy come true

Creme Brulee with Biscotti and Blackberries

Perfection. Achieved.

Hats off to our amazing server, Jessica- thank you for your gracious attention!

A fellow guest was kind enough to take a group photo of four well- pampered food lovers- thank you!

(left to right: Phil, Deirdre, Chris and Meg).

Gifts From the Garden

2010-12-18T08:08:00.006-05:00

One of my favorite holiday rituals is making gifts for clients, family and friends from our garden bounty. This year I've been inspired by some great canning blogs (Food In Jars , Tigress In A Jam ) to haul out the old black granny- speckled canning kettle and put up fruit butters, pickles and chutneys from our harvests.

Years ago friends Julie and Tim McKeon of "R" Gardens in New Bern, North Carolina, gave us a jar of pickled sunchokes their friend had made and I've been wanting to try my hand at it ever since. These briny, crunchy pickles had an addictive quality to them and are a Southern delicacy. So this year as we harvested our sunchokes I put aside the small, misshapen tubers for pickling, and stored them in a bucketful of dirt on our back porch. (Which yes, froze in this frigid start to winter, but thawed once brought inside, and the 'chokes were fine.)

The recipe I used came from another food blog, Mac And Cheese Review , and was adapted from "The Lee Brothers' Southern Cookbook". And the result? The pickled sunchokes were definitely briny and crunchy, but still not as good as my taste memory from that first jar. Maybe they needed a bit of mustard, maybe just some aging in the jar...still worth making.

Here's the recipe. I multiplied it by 4 to pickle 7 pounds of sunchokes. (For safe canning tips click here .)

Pickled Sunchokes
(Makes 2 Pints)
1 3/4 pounds sunchokes, well scrubbed
1 quart water
2 tablespoons kosher salt
3 cups cider vinegar
1 cup water
3 tablespoons sugar
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole coriander seed
3 whole allspice berries
1/4 teaspoon turmeric
2 dried red hot chiles (I used Phil's Kung Pao chiles)

Trim blemishes from sunchokes and cut into chunks between the size of a grape and a walnut (you should have about 4 cups of sunchoke pieces).

In a bowl, combine sunchokes, 1 quart of water, and one tablespoon of salt. Stir to dissolve salt and soak for 4 hours on countertop or overnight in refrigerator (I soaked ours overnight).

Drain and rinse sunchokes well,then pat them dry. Meanwhile sterilize canning jars and lids and keep them hot in dishwasher or oven. Bring a large kettle of water to boil.

Bring vinegar, 1 cup of water, the remaining 1 tablespoon of salt, sugar and spices (except for chiles) to a boil in a large saucepan for 4 minutes.

Place one pepper in each jar, then carefully pack the jars with the sunchokes. Pour the hot vinegar over the sunchokes to within 1/2 inch of the neck of the jar.

Seal the jars and process in a boiling hot water bath for 15 minutes. Remove from water bath and set aside to cool. Check to make sure jars have sealed; unsealed jars must be refrigerated.

Polyface Visit

2010-12-07T06:52:00.004-05:00

Saturday we had the pleasure of welcoming Dan Solberg and Brie Aronson of Polyface Farm for a visit. Dan wears many hats at Joel Salatin's iconic farm in Swoope: Gardener, Rabbit Manager, and Cook for the 20 interns and employees. Brie is his apprentice and a buying club assistant.

Executive Chef James Harris of Zynodoa had mentioned to us that Dan was growing specialty crops for the restaurant and wanted to see what we're up to here. Though they offered to help, as the snow started to fall we spent the afternoon walking our garden beds and swapping stories. Brie explained how she developed an interest in food after battling food allergies. Her dream is to someday run a healing farm for those with eating disorders. Dan told us what a challenge it was to cook dinner 5 times a week for 20 ravenous farmers. And we all rejoiced in what a great time it is to be doing what we're doing, thanks in no small part to the elevated interest and respect Dan's boss, Joel, and his family have brought to farming.

Time is such a precious commodity to all farmers, and it is easy to become absorbed in day to day operations and lose perspective. Spending time with like- minded passionate individuals like this reaffirms our purpose and makes us realize how fortunate we are to be a part of this profession. We have so much to learn, and we are inspired by the willingness of farms such as Polyface to share their knowledge.

As we said our goodbyes, Dan and Brie invited us to Polyface for a visit soon- we can't wait!

(left to right) Brie Aronson, our intern Meg Willard, Phil and Dan Solberg

Fall Harvest

2010-11-29T08:59:00.002-05:00

Dawn breaks over a landscape gone white with frost. Thanks to some forethought this summer, though, once the sun warms the soil we will be harvesting turnips, Swiss chard, radishes, mache and kale. These frost- hardy crops were sown in August's heat but are thriving now despite overnight temperatures in the 20's.

It's hard to think ahead to winter when daily temperatures are in the 90's and summer crops are spilling out of our garden beds, but we made a concerted effort this year to extend our growing season by setting aside room in our planting scheme for these cold- hardy crops. We staggered our seed sowing, with plantings from August to October, as we harvested summer vegetables. Some of what we planted won't be mature until spring, such as two purple broccolis we trialed last year. And we're not done yet- this week we will be pulling out our defunct pepper bed and planting mustard and arugula. How will they do, planted this late in the year? We have no idea- that's what makes this daily dance with nature so much fun.

Rainbow kale from Wild Garden Seed .We love the many leaf variations in this mix, and it's super- hardy.

Stampede Sunchokes from Potato Garden . These creamy tubers are much larger and more prolific than the Red Fuseau sunchokes we've been growing for years, and so we're increasing our planting accordingly. They are a perennial member of the sunflower family and are dug in fall once the plants cease to grow. Smaller tubers are replanted for next year's harvest.

Scarlet Red Stem Turnips from Johnny's Selected Seeds .We love this turnip! Beautiful leaves, and roots that are sweet enough to eat raw.

Just- dug Milan turnips from Gourmet Seed . These heirloom Italian turnips have delicious leaves when young and tender roots at any size. Roasted, mashed or pureed into soup, they are a far cry from the woody turnips sold in grocery stores.

The Kindness of Strangers

2010-11-22T08:57:00.000-05:00

We have much to be thankful for this holiday season: supportive family and friends, fertile soil, awesome chefs, and of course each other. After this weekend we have one more reason to give thanks.

Last Friday we dropped off a late delivery to Zynodoa restaurant and then went to Walmart to pick up a few things for the weekend. When we returned home I realized that the check from Zynodoa had dropped out of my pocket. We drove back to Walmart, talked to our cashier, retraced our steps and inquired at the Customer Service desk- still no check. I was sure it was gone.

Back home we go and there's a message on our answering machine. Zynodoa's Executive Chef James Harris had called to say that someone had brought the check to Zynodoa and left it with the hostess. Whoever it was did not leave his or her name, but certainly left a big impression.

We are so grateful for the honesty and kindness shown to us. Thank you, whoever you are, for going out of your way for a stranger. You have given us even more to be thankful for this Thanksgiving.

Virginia Living Magazine

2010-11-16T08:03:00.000-05:00

The other week we got a phone call from Virginia Living magazine's editor Richard Ernsberger, and he had an idea. It seems Richard had just enjoyed a wonderful dinner at Zynodoa restaurant, followed by an equally impressive brunch at Staunton Grocery. Would we be willing to invite him, a photographer, chef and food stylist to our farm to do a feature article about the winter root crops we grow? Gulp. Of course! How about if Zynodoa's Exective Chef James Harris and Staunton Grocery's chef/ owner Ian Boden joined us with dishes fashioned from the same root crops? Three toques in our tiny kitchen? Double gulp. Sounds like fun!

The day dawned cold and rainy, but that didn't stop the cheerful crew that descended on our farm. Phil and I rose early, eager to experience this rare opportunity for a behind- the - scenes look at how a food photo shoot unfolds. Freelance photographer Jeff Greenough and food stylist/ event planner Courtney Spencer arrived first and quickly set up a staging area underneath our covered back porch. Chef J Frank brought the makings of three dishes he would compose with our root vegetables: a silky turnip apple soup, candied golden beets, and a sunchoke and radish salad with escarole and almonds. And chefs Ian and James shared precious counter space as they prepped their dishes: a beautiful composed root vegetable salad from Chef Ian, and a delectable smoked trout and creamy sunchoke salad with young turnip greens from Chef James (savored during our recent visit to Zynodoa.)

I have long admired Christina Ball's evocative writing in Virginia Living magazine, and was thrilled to find out that she would be chronicling the day's events. Everyone was wonderful to us, and we can't wait to see the day in pictures! Look for the article in Virginia Living's January issue.

Creamy turnip and apple soup from Chef J Frank

Chef J's candied golden beets, sweetened with a touch of vanilla agave nectar

Chef J's sunchoke and radish salad with escarole and almonds

Staunton Grocery Chef Ian Boden's composed root vegetable salad with fennel, sunchokes, radishes, carrots and turnips

Zynodoa Chef James Harris' smoked Casta Line trout with creamy sunchoke salad and young turnip greens

Phil and I harvested an assortment of our root vegetables for the big day.

(Left to right, top row) Green garlic, Black Spanish radishes, Scarlet red Stem turnips, Milan turnips

(Left to right, bottom row) Watermelon radishes, China Rose radishes

Bringing In The Sheaves

2010-10-30T07:46:00.006-04:00

We have been scrambling to strip and shell our dried soup beans in time for Zynodoa's Farmland Feast gala dinner this coming Monday. Our thanks to Jacqui and Meg for lending a hand. More pics to follow. For us, this is a lot of beans!

Farmland Feast in Washington D.C.

2010-10-21T07:10:00.002-04:00

It's been a beautiful autumn so far in the Valley, with much- needed rain and cool temperatures but so far no killing frost (shhhh!). Our days are full with planting fall greens, garlic and root crops, preserving the last of summer's tomatoes, stripping dried soup beans from their vines and digging sunchokes (aka Jerusalem artichokes, those delicious, edible tubers from a perennial relative of the stately sunflower.)

Last week Zynodoa's Executive Chef James Harris paid us a visit to see what herbs and vegetables he and Chef Mike Lund could use for the upcoming Farmland Feast to be held November 1st at the Ritz Carlton in Washington, DC. Chefs Mike and James were invited to participate in this five- course autumnal dinner featuring local foods and wines, and they have asked us to be featured producers for the event. 350 guests will be attending. (Yikes- no pressure....!) Here's what we showed him. Photos by Meg Willard.

Chef James samples some of our heirloom Cherokee Trail of Tears black soup beans.

Turnip greens comingle with cilantro and mache in this outer bed. Italian heirloom soup beans are ready for harvesting and stripping.

Chef James was surprised to see that we grow saffron, and delighted to be able to harvest this costly spice himself. This fall- blooming crocus (Crocus sativus) sports lovely pale purple blooms, but it's the edible stigmas that are dried and used for Mediterranean dishes such as paella.

Note the blood- red stigmas poking out from the goblet- shaped blooms. Saffron flowers have the most haunting fragrance of sweet violets. Bulbs are planted in fall and will naturalize and slowly multiply over many years if undisturbed. Ours were purchased from White Flower Farm in Litchfield, Connecticut.

Green Zebra Tomatoes

2010-09-25T07:45:00.002-04:00

These beautiful striped tomatoes have been a powerhouse in the face of drought and heat this summer. We had problems early in the season with blossom end rot, which can be a sign of either calcium deficiency or uneven watering. A side dressing of bone meal and more regular irrigation was the trick, and they've been pumping out near perfect tomatoes ever since. They are on the small side but their glowing yellow and green stripes and zingy flavor make them a favorite variety to our chefs for gazpacho, sorbet and salads.

Green Zebra was developed in 1985 by tomato breeder extraordinaire Tom Wagner of Tater Mater Seeds. This makes it an open- pollinated variety, able to reproduce true to type from seed, and not an heirloom, though we list it among our heirloom tomatoes. Years ago we grew Green Zebra and then stopped for a while to explore other varieties, but its performance (and popularity!) this year put it squarely back on our "must grow" list.

Fall Crops

2010-09-20T09:17:00.003-04:00

If it won't rain, at least we can enjoy some cooler weather for our fall planting. We've been getting a lot done in the last few weeks. Meg pulled up the summer squash to make way for a fall planting of Purple Peacock broccoli and kale from Wild Garden Seed .

This bed is seeded with fall root crops: Watermelon, Black Spanish and China Rose radishes, and Laurentian rutabagas.

Tongue of Fire beans are a shelling bean with beautiful red streaks against a creamy background. Phil cut the whole row off the fence to harvest the fresh beans.

Seed for these beautiful beans were originally collected in Tierra del Fuego, at the Southern tip of South America. They can be purchased from Johnny's Selected Seeds .

The perennial herb French tarragon gets lanky and unattractive every summer, especially in a drought year. Meg cut the plants back to the ground so that lush, tender new growth will emerge.

We never seem to plant enough Swiss chard, one of my favorite greens.

The first of our green garlic is ready to harvest. Phil culls the smaller cloves to plant for this quick- growing crop, and saves the larger ones for our main garlic planting in late October.

Tasting Dinner at Zynodoa Restaurant

2010-09-07T07:44:00.002-04:00

Last week Ivy Inn's Chef/ owner Angelo Vangelopoulos and his family (wife Farrell, 8 year- old son Alex, and Farrell's brother and Ivy Inn sous chef Penn Webster) joined us for a tasting dinner at Zynodoa in downtown Staunton. We were eager to introduce Chef Angelo to Zynodoa's sous chef James Harris and his kitchen, and find out what Chef James has been creating with the end- of summer bounty he sources locally.

After showing everyone around our gardens we arrived at Zynodoa to find a perfectly appointed table with a "Harvest Thyme" personalized menu at each setting: how thoughtful. General manager Jill S. Claffey greeted us warmly, followed by our favorite server Jaqueline Sugar. Jaqui had chosen the wine pairings for the evening, and I knew we were in good hands.

The feast that followed was a celebration: of summer, of family, of clients that have become friends. Our thanks to Chef James, Jeff, Brian, Jaqui, Jill, and everyone at Zynodoa for an affair to remember!

Chef Angelo and his family took a stroll around our gardens before dinner. Left to right: Phil, Angelo, his wife Farrell, son Alex, and Farrell's brother and Ivy Inn sous chef Penn Webster.

We started the dinner with cocktails. At Jaqui's recommendation I ordered the lavender lemon drop, subtly infused with our lavender. Heavenly!

Our first course was a hit with Alex; so much so that Chef James kindly brought out seconds later in the meal! Chunky, rich heirloom tomato gazpacho from the farm of Susan and Jeff Goode, owners of Zynodoa, paired with luscious grilled cheese sandwiches made with Newtown Baking's brioche.

Our second course was a light, refreshing five bean salad, with Polyface chicken confit, Ryan's Fruit Farm Gala apples, crispy potato croutons, and local wax, lima, snap and shelling beans.

I loved how the tart apple brightened the richness of the chicken confit.

A scallop ceviche followed, accompanied by an heirloom tomato salad with balsamic reduction, Parmesan shavings and micro arugula. Elegant simplicity.

This was my favorite course: house- made whisper- thin agnolotti stuffed with AM Fog mushrooms, in a corn and mushroom jus with lima beans and Harvest Thyme summer squash. Summer in a bowl, with the mushrooms lending enough richness to fool Alex that there was bacon in the pasta! A teachable moment indeed for Chef Angelo and Farrell, who explained to Alex how the meatiness of mushrooms can be employed in a vegetarian dish.

Fifth course: Perfectly seared rockfish (or "stripers", to my fisherman husband) on a clever pancake of Harvest Thyme summer squash, with mustard reduction and seared squash coins. Our winter savory, one of Chef James' favorite herbs, perfumed the squash.

Who doesn't love mac and cheese?

Southern- fried Ayrshire pork loin with corn gravy and sauteed Polyface Swiss chard. A true Southern classic, made lighter with the delicious Swiss chard standing in for the traditional collards.

Our sixth course was made extra- special in the way it was served: family style. Jaqui, General Manager Jill S. Claffey and waitstaff brought out a huge platter of mouthwatering Southern- fried pork loin and Polyface Swiss chard, accompanied by a massive bowl of housemade maccaroni with three cheeses, and individually served each of us. Extras were left for anyone who wanted seconds, which we reluctantly declined, knowing dessert was to follow. A lovely personal touch, one which made us feel as though we were sharing a Sunday family dinner with Chef Angelo and his family- which we were!

A trio of desserts followed, with a dessert wine pairing, and somehow we neglected to take photos of any of them, thanks to the happy food fog which enveloped us. Nougatine, cheesecake and housemade ice cream- sweet endings to a wonderful feast. Before we parted, Jaqui slipped a bag of extra housemade biscuits into our hands, studded with the Hopi Red Dye amaranth flowers we had brought to the kitchen earlier that week; a culinary memento of a very special evening.

Many Hands Make Light Work

2010-08-23T07:20:00.002-04:00

We had some much- appreciated help with our harvesting this week.

Wednesday Meg harvested squash with me during an absolute downpour.....

...then helped Phil with the never- ending task of picking cherry tomatoes. What a trooper! We were all drenched, but we knew the tomatoes would split of they weren't picked, and that the squash would get enormous. And of course, we needed the rain so badly. In all too short a time, it was sunny again.

Then this weekend our friends Mike and Jamy Freed from Frederick, Maryland came to visit and lend a hand. While Mike and Phil planted garlic, slated to be harvested as green garlic,

Jamy picked endless cherry tomatoes. Thanks so much, guys!