It couldn't have happened to a better man. Chef Bryan of Volt Restaurant is going to be on Top Chef 6, Las Vegas. I am really proud that this guy made it; not only is he a great chef, he's an advocate for local, sustainable and organic who walks the walk. Bryan has worked hard to build relationships with local producers; this really shows in his exquisite dishes that showcase farm fresh food.
Chef Bryan is going to be doing the Chef's Challenge at the Summer Festival this Saturday at the West Frederick Farmer's Market. Here is a link to the first Chef's Challenge he did with us, where he made lamb loin and strawberry shortcake on a camp stove. And here is a link to the interview we did with him for this blog about local food.
More info about the Summer Festival at www.frederickfarmfresh.com.
Images are from the Volt website.
Wednesday, July 8, 2009
The secret is out!
Sunday, July 5, 2009
Blueberry Yogurt Pie
Of course it was an awesome weekend full of picnics and friends and family, in gorgeous weather. In a weekend of really great food, today's picnic stood out. The lamb kebabs at my friend Jackie's house were awesome- the lamb was from Rohrer's meats, and the zucchini and squash were stolen from my neighbor's garden since they are on vacation. Jackie's mom made a chicken corn soup that had carrots in it from my garden. She said the carrots were gorgeous- she had never seen any that weren't orange. I had given them some yellow ones and a few beet-colored ones that were orange in the middle with a little white star in the very center. She really loved those. I also made a blueberry yogurt pie:
This was a big hit and was loved by all. I got the blueberries from Glade Link Farm and the yogurt from South Mountain Creamery. The recipe is modified from Sundays at Moosewood.
Blueberry Yogurt Pie
Crust
1/3 c butter
1/4 c sugar
1 egg
1 c unbleached white flour
1/2 tsp baking powder
Filling
2 eggs
3 Tbsp sugar
1 c plain yogurt (I used plain kefir from South Mountain Creamery)
3 Tbsp fresh lemon juice (I left this out to make a less obviously tart pie)
1 tsp pure vanilla extract
2 c blueberries, fresh or frozen
Butter and flour a 9- or 10- inch pie pan. Preheat the oven to 350 degrees F.
Using an electric mixer or by hand, cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour-dusted fingers, push the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate while making the filling (I put in the freezer).
Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. (At this point I put a strip of foil around the top of the pie where the crust was exposed to prevent it from getting burned.)
Bake for 50 or 60 minutes, until the crust is browned and the custard is set. Chill well.
As I was leaving, Jackie's mom asked, "do you want to take the blueberry pie with you?" I figured since she asked, I would say no. I can always make another one and get the pie plate later :D
Friday, July 3, 2009
News of the week from Rohrer's Meats
Pork will include pork chops, bacon, Canadian bacon, spare ribs, country style ribs, country ham slices, and pulled pork. All seven sausage flavors will be available. I will also have frozen boneless loin roasts. Lamb will include butterflied legs, kabob cubes, boneless shoulders, racks, shanks, loin chops, arm chops, ground lamb, and lamb sausage. Beef will include strip, ribeye, porterhouse, T-bone, sirloin, flank, and skirt steaks; boneless chuck, eye round, and sirloin tip roasts; short ribs, kabob cubes, ground round, beef patties, and steak burgers. I will also have whole chickens. For those of you who liked the cheeses from last winter, I will have them as well.
I will also have fruits and berries from Allenberg orchards. There will be sweet cherries, sour cherries, red raspberries, black raspberries, squash, onions, sweet peppers, hot peppers, and cucumbers.
Have a good week and a safe holiday. I will see you at the market.
Danny
Turnip fritters
I have not eaten many turnips in my life, or parsnips for that matter. It's nothing personal. My parents just weren't big on them, and I never got in the habit of eating them. Same with beets. But I have discovered beets in adulthood in a big way (anybody want any? My garden is full of ripe ones) and am on the verge of discovering turnips and parsnips too. I actually prefer them to potatoes. Sadly, I did not grow any this year. But for those of you who subscribe to CSAs or who want to get some at a farmer's market, turnips are in. Here's an awesome looking recipe for turnip fritters from my friend Ilene at her House in the Woods CSA Blog. Ilene is the same person who sold tomato seedlings to Hilda and John Staples and me, and who sells her tomatoes to the Common Market. Thanks Ilene!
Shannon
Cakes for Cause: Can’t Beat Chocolate and Hazelnut
Croissants get crazy (and more delicious)!
So, we found ourselves with some extra croissant dough this weekend (don’t ask how that happens) and happened to have some chocolate hazelnut spread…you know, the stuff you shouldn’t really eat on toast but you do anyway. Well, we rolled it up into our newest Danish shape and baked it off and…you have no idea what’s in store for you this weekend! It’s the 4th of July weekend and with two markets in one week, it’s a double billing for Cakes for Cause products. In Middletown, we’ll bring an array of delicious cookies, cheddar biscuits, and some new breads we’re experimenting with. Frederick’s market will have our usual wide selection of scones and cookies, croissants, breads, and the aforementioned jalousie (the new Danish). Jalousie are named for the architectural element…the jalousie window. It’s a long, thin pastry filled with goodness peeking out from behind our yummy all-butter croissant. If you missed it last week filled with apricot preserves, you definitely don’t want to miss it this week filled with chocolate hazelnut cream!
Middletown Farmer’s Market
Thursdays 3-6 on Old Route 40 and Route 17 in Middletown
West Frederick Farmer’s Market
Saturdays 10-1:00 on Baughman’s Lane behind the Motel 6 on Route 40 in Frederick
Both of these markets are producers-only markets and bring the best in local produce to your community. Your support of Cakes for Cause at these markets helps us to develop our quality programs for youth who have aged out of the foster care system. We hope we’ll see you there!
Help Us Make a Difference
This is our third month to donate a portion of our proceeds to another local non-profit. It’s been a challenging summer for many smaller community service organizations so each month on the first Saturday, Cakes for Cause donates 5% of our total proceeds to another organization that provides human services in our community. On July 4th we will donate a portion of our proceeds to CALM, The Frederick Community Mediation and Conflict Resolution Center. CALM is a non-profit community service organization that provides affordable and accessible conflict resolution services to Frederick residents. CALM encourages peaceful resolution of conflicts through the use of mediation. They offer mediation in the following areas: business, community, and all family issues including parent/teen, divorce, eldercare, and school. CALM also offers facilitation, community conferencing, trainings, and presentations.
Need a Little Buzz?
We keep forgetting to remind you that we’re now carrying Dublin Roasters Coffees at the Farmer’s Markets. If you haven’t tried some of their blends, you’re definitely missing out. Dublin Roasters Coffee is a women-owned, local roaster and we get a contact buzz just by opening up the display box. We carry several varieties so if you’re in need of your own coffee high, stop by our booth and pick up either a half or full pound of deliciousness!
Cakes for Cause
Thursday, July 2, 2009
I love you, grilled pizza
Remember when you were a kid and you said, "I love pizza" and then one of your jokester friends said, "Then why don't you marry it?" I think I would marry this pizza. I don't think I can live another week without trying Chef Christine's grilled pizza recipe, posted at her Frederick Foodie blog.
I need to check my tomato plants. If Yeon has tomatoes coming in then I hope that mine aren't far behind. They would be great on this pizza. And I have basil ready for the picking. All I need next is some fresh mozzarella from my friend Juliet's Italian Market or from South Mountain Creamery.
I also want to try this with grilled eggplant and zucchini and some tahini sauce and crumbled falafel. With some pretty, plain yogurt drizzled on top and a few blossoms from an allium or chive thrown in for looks. But I digress.
The picture of the pizza is from Chef Christine's daughter Anna.
Shannon
Wednesday, July 1, 2009
Update from Catoctin Mountain Orchard
Come to Catoctin for all your food needs. BUY FRESH, BUY LOCAL, means you get the best quality, fresh tasting, grown in Frederick County soil (not in some 3rd world country),and at 1/3 the price you pay at your grocery store. Our produce, fruits and produces are so good, you'll want to buy extra to can or freeze for that fresh taste in those cold winter months.
You can "pick-your-own" raspberries and blueberries (starting tomorrow July 2nd).Berry seasons are short so don't wait to long to get all your favorites.Always make sure you call to get picking dates and times.
We now have early PEACHES along with LODI APPLES and APRICOTS.We will keep you informed on all new arrivals through the 2008 season as they become available via www.catoctinmountainorchard.com and eBlasts.
Our summer hours are Monday - Sunday 9 am - 5 pm
Please come by the market, there are too many things to mention.
Look forward to seeing you again.
The Black Family
