The localest produce, gelati for everybody, Good Food Awards and more

 Online farmers market haul by Mary Delicate

Online farmers market haul by Mary Delicate

SO VERY LOCAL

Hardcore locavores, take note: The year-round online farmers markets Local Roots and Fall Line Farms are now owned and operated by the nonprofit Center for Rural Culture.

According to a release, "Local Roots Food Co-Op, founded in 2010, serves the counties of Goochland, Hanover, Powhatan, Cumberland and the town of Farmville. Fall Line Farms, founded in 2008, serves the city of Richmond and the counties of Chesterfield and Henrico. Between the two, there are 20 pick-up locations in Central Virginia. Sales currently help to support 29 Virginia farms and producers on a combined total of over 1,200 acres."

Mary Delicate, who will oversee operations with Becky Lillywhite, says, "This is a win for customers. Membership fees will be reduced from $75/year to $50/year. [Customers] continue to have online access to all of Fall Line Farms' wonderful local producers and pickup locations. The ordering system continues to be provided by Lulus Local Food so there has been no disruption of service."

Delicate adds that this will increase the volunteer pool helping with deliveries and fulfillment, another win for customers: "Fall Line Farms' bottom line has always been about serving local producers. In that sense, it was operating similar to a B-corp all along. However, bringing it under a 501(c)3 organization means we will have access to more grant and sponsorship opportunities as well as a widened volunteer base."

Catherine Fleishman, President of the Board of the Center for Rural Culture, adds, "The Center for Rural Culture has a mission to preserve rural culture in the Central Virginia Piedmont. Supporting and promoting an online farmers market in Richmond helps the small family farms in rural areas surrounding the city by increasing the customer base for their products...We welcome Fall Line Farms customers and hope they will join us by participating in our homestead series classes and fundraising events. Workshops and events are scheduled beginning in February."

TELL ME SOMETHING GOOD

Six Virginia businesses took home Good Food Awards last week in San Francisco. Among them were our newest clients, Timbercreek Market, who won for their Timbercreek Market Duck Rillette, as prepared by Chef Tucker Yoder.

During their trip west, the Timbercreek crew, comprised of Yoder, cheesemonger Nadjeeb Choauf, and owner Zach Miller, did some top-notch R&D, including stops at Commis, Saison, and Tartine Manufactory, to name a few. Check out Chef Yoder's Instagram if you're into torturing yourself.

And shout out to our pals at Blue Bee Cider, Texas Beach Bloody Mary Mix, and Stock Provisions for making Richmond proud. Port City Brewing and Red Rooster Roaster rounded out the list of Virginia winners. High fives all around!

GELATI BODY

Get ready to get in touch with your inner kid (and probably your actual kid too) at the newest Gelati Celesti, located at 1400 N. Boulevard, dangerously close to Bow Tie Cinemas. On Thursday, February 9th, owners Steve and Kim Rosser will open the doors to their 4th location. 

FASHOINNAISE

Duke's Mayonnaise is looking for mayo-inspired artists to design their 100th anniversary t-shirts. The winner will receive "1 framed copy of their winning design, 1 t-shirt featuring their winning design, and 1 limited edition 32 oz. glass jar of Duke’s. Runners-up will receive 1 Duke’s t-shirt and 1 limited edition 32 oz. glass jar of Duke’s." But really, this is about the lifetime of glory you'll enjoy thanks to knowing that you've contributed to a mayonnaise legacy. If you think you've got a winning design, head to the Duke's website to enter. 

USA! USA! USA!

Team USA FINALLY took home the gold medal at the international culinary competition known as Bocuse d'Or after many, many years of...not doing that. Eater doesn't seem to care much, but the lingering culinary school student within me totally does. And so does Thomas Keller.

THAT'S PRO-BIZ

If you're anything like me, you rip through your copy of Produce Business Magazine as soon as it arrives each month. But just in case you missed it, the produce-focused publication had a lovely write-up on Little House Green Grocery on page 22 of this month's issue.

FRIENDS W/ BEARD

Congratulations to Heritage and Southbound chef Joe Sparatta (and Mike Hill) on their dinner at the James Beard House last night. The meal, called "Forged in Friendship" brought together five east coast chefs to create a meal inspired by their sense of place and connection to one another. The meal included VA favorites like Sub Rosa Bakery's Bread and Foggy Ridge Cider. Way to make us proud in the big city, guys!

MAD METZ

The only thing that's going to get us through our current dystopia may very well be themed cocktails. Metzger Bar & Butchery answers the battle cry with a night of Mad Max themed cocktails and snacks this Sunday, starting at 5:00 pm. 5% of all cocktail proceeds will be donated to the Blue Sky Fund in honor of Kurt Moon.

SIP: MOON MILK 

(Speaking of moon...) Moon Milk (sometimes called "Golden Milk") isn't new, but the Bon Appétit sister site Healthyish.com is, and it reminded me of the soothing superdrink none too soon. Golden Milk is a warm, comforting combination of cinnamon, turmeric, ashwagandha, cardamom, ginger, coconut oil, and good old fashioned MILK. It's the perfect thing to drink if you wake up in a cold sweat wondering what's going to happen to your healthcare or arts & humanities or, indeed, world.

BITE: EAST COAST PROVISIONS' TUNA TACOS

Head straight to ECP's raw stuff and sushi menu, and there, among the house specialties, you will find the tuna tacos. I've been known to boast about how many of these things I could eat in a sitting. (Three come per order, and while I'm sure that's enough for normal people, these tacos make me act ABNORMAL.)

The raw tuna is dressed with ponzu and lime; there's a well-placed squirt of wasabi emulsion in the bottom of the perfectly crispy taco shell; and the taco is finished with cilantro, scallions, and sesame. I'm just going to go ahead and say I could eat 20 comfortably, though I have not consulted a doctor about this idea.

GRAM: @AMYSORGANICGARDEN

Now's the perfect time to follow one of my favorite farmers, Amy Hicks, as she travels through Vietnam. And then stick around to watch her garden grow all year long. 

Stephanie GanzComment