Tag Archives: restaurants

Fresh Spinach Dip

1 May

 

Harvest Hill Farm Member Event

Thanks to everyone who came out to the Harvest Hill Farm Member Event this past Saturday. It was a wonderful way to get out in the country, enjoy a piece of the farm life, nosh on some great food, and watch the pigs do what they do best…eat!

The Farm Table prides itself on the community you have helped to build over the last few years, and we look forward to being able to get together over the course of the 2013 season to celebrate good farming, good food, and  good people. 

If you were unable to make it out to the farm last weekend, then you missed out on the fresh spinach dip that Richmond Area Manager, Patty Loyde brought. We’d like to introduce you to Patty, and share her spinach dip recipe using Farm Table ingredients:

Patty Loyde, Farm Table Area Manager

Originally a product of the suburbs in both New Jersey, where she grew up, and Henrico County, where she lived after graduating from the University of Richmond, Patty Loyde and her husband John are now Fan dwellers in the city of Richmond – and can’t imagine living anywhere else. Patty started as a Neighborhood Coordinator in the summer of 2012 for the Fan,and has now added the positions of Central Richmond Area Manager and Bookkeeper, aka Chief Number Cruncher, to her duties this year.

Patty loves to travel and watch movies, plays tennis year-round, tends her small city garden, and cooks from scratch, when not checking out the local Fan restaurant scene (Olio, Fresca, and Mint are some of her favorites). She attempts to eat a diet of unprocessed food whenever possible, striving for progress, not perfection. The  Farm Table makes that goal so much easier!

Fresh Spinach Dip, The Farm Table

Fresh Spinach Dip, By Patty Loyde (Print Full Recipe Here)

I made this spinach dip for the Harvest Hill Farm Member Event and served it with tortilla scoops. I love that I was able to use the spinach, onions
and garlic from that week’s box and that I didn’t need to use the package of highly processed soup mix I usually do to make it. It turned out just as good, if not better than the ole’ standby, often served in a bread bowl.

Ingredients:

  • 1 Tbsp olive oil
  • ½ cup shredded or finely diced carrot
  • ½ cup finely diced spring onions, white and light green parts
  • ¼ cup finely diced spring garlic, white and light green parts
  • 1 full bag of spinach
  • salt & fresh ground black pepper
  • ¼ cup diced spring onions, dark green parts
  • 1 cup sour cream or plain Greek yogurt, if you prefer
  • ½ cup Miracle Whip or mayo, if you prefer
  • 2 tsp Worcestershire sauce
  • Finish with: salt & pepper and onion & garlic powders, to taste

Directions:

  • Clean and dry the spinach well.
  • Heat the oil in a large pan and sauté the carrots, onions, garlic, salt and pepper until softened. Transfer to a bowl.
  • Using the same pan, sauté the spinach in a little more salt and pepper, tossing occasionally, until all the spinach is wilted. You may need to do it in batches, depending on the size of your pan.
  • Transfer the cooked spinach to a strainer and remove as much liquid as you can by pressing with a spoon or ladle. Place on a few layers of paper towels, top with more paper towels and press to remove additional liquid.
  • Finely chop the spinach and add to the bowl with the rest of the ingredients.
  • Stir well and chill for at least 2 hours to combine flavors.
  • After being chilled, finish with salt & pepper and onion & garlic powders to taste. If you’re serving with salty chips, the dip won’t need as much salt.

A Progressive Party, Rosedale Style

19 Dec
Spiked lemons and oranges

Vodka Spiked Lemons and Oranges

My family and I live on the North side of Richmond. Rosedale, to be exact. Our block is a modest neighborhood with wonderful neighbors who help take care of one another, and it seems that one household after another is having a baby (maybe it’s the water?).

We have a lot of young children in our neighborhood. Kids naturally want to play with other kids, and that forces us sometimes anti-social adults to interact with one another. With the neighborhood tots at the center of it all, we have formed a tight-knit community to be proud of. We look after each other’s children, celebrate their birthdays, check in on each other’s pets, and borrow a cup of sugar from each other from time to time.

I think that is something to celebrate. 

A couple of weekends ago we held our 2nd-annual progressive party. If you are not familiar with a traditional progressive party, you move from one house to the next, progressing through each course of a meal — appetizers, main course, dessert — you get the picture.

Instead of progressing through each course of a meal, we asked our hosts to pair an appetizer with a drink, and then we moved from one house to the next. The destination? A backyard campfire with desserts , and drinks.

Progressive Party

Neighbors who were not interested in hosting, brought something to share at the end, potluck style. Some of us co-hosted, and we spent about 30-45 minutes at each house. The more houses involved, the less time you generally spend at each house, but you make it what you want, and flexibility is key. In the end, it all works out.

I thought you might enjoy a recipe one of our neighbors came up with, along with links to some of the many other delicious food and drinks we enjoyed together, if not for a future progressive party, maybe for your New Year’s Eve celebrations.

Rosedale’s Mini-Tostadas

Ingredients:

  • Meat: duck, chicken or pork all work well — you get to decide.
  • Spicy Red Mole Sauce (makes approx 3 quarts): 4 tomatoes, 1 jalapeño pepper, 1 yellow onion, chopped, 1 red bell pepper, 1/2 Habanero pepper (leave Habanero out for a milder sauce). 1 cup toasted pumpkin seeds, 2 tbsp. white sesame seeds, 1 tbsp chopped garlic, 1 quart chicken or veggie stock, 1 tbsp ground cumin, 1 star anise pod, 1tbsp chile powder, 2 bay leaves, 1/2 tsp cinnamon, 1/2 bunch cilantro, sour cream, 1 wheel Mexican chocolate.
  • Round tostadas (small round tortilla chips work perfectly)
  • Sour Cream (light works well)
  • Cilantro, pulled from the stem

Directions:

  • Roast meat and the pull into bite sized pieces after it is cooked.
  • To make the Spicy Red Mole Sauce: Chop peppers, onion, tomatoes. Roast in oven at 375 until they begin to brown, about 1/2 hour. Mix all other ingredients together with stock, let simmer. Add roasted veggies. Simmer until chocolate is dissolved. Purée mixture. Add 1/2 bunch cilantro, chopped. Add cooked pulled meat into sauce.
  • Lay out round tostadas, place small amount of sauce covered meat on each.
  • Top with a small dollop of sour cream and 1 cilantro leaf.

Here are links to some of the other tasty treats we enjoyed:

Want to arrange your own progressive party, or celebrate the New Year? Do it. It’s easy and oh so worth it to celebrate the good people in your life.

Oh, and The Farm Table wants you to be safe, so if you have to travel, please designate a driver and come up with a special non-alcoholic beverage for your teetotaling guest. 

Happy Holidays!

Mexican Chocolate Rice Pudding with Mango & Coconut Topping

11 Jul

We were so excited about The Farm Table’s Mexican-themed Chef Box this week, that we asked Todd Richardson, Executive Chef at The Boathouse to come up with a dessert that could follow the creative Mexican concoctions coming out of your kitchens.

We learned that Richardson is about to embark on a new project: collecting authentic Mexican recipes and techniques in Texas and Mexico, to bring back to RVA, which he will share in a soon-to-be upscale Mexican restaurant, Casa del Barco, slated to open on Dia de los Muertos (Day of the Dead, November 1st).

We can hardly wait.

Until then, you can make this delicious dessert at home.

Go ahead, get the rice ready.

Mexican Chocolate Rice Pudding with Mango & Coconut Topping

2 cups long grain rice
4 cups water

Cook rice until done and then chill in the frig.

2 pints heavy cream
1/2 wheel of Abuelita hot chocolate 
6 each egg yolks (Farm Table fresh, of course)

You can get the ingredients for this recipe at most grocery stores, but we suggest you head down to your nearest Latin market instead.

1 Abuelita tablet, heated in 4 cups of milk, makes a comforting and tasty hot chocolate.

 

Bring the cream to a boil and melt the chocolate in to the hot cream.
Pour this mixture over the egg yolks and whisk to temper the eggs.
Pour mix over the rice and mix well.
Bake @ 350 for 20 min .

Serve with fresh mango and toasted coconut.

Toast coconut for no more than 2 minutes on a cookie sheet in an oven at 350 degrees. Keep an eye on it – it is easy to burn.

You can reserve the egg whites to add to your breakfast burrito the following morning, served with the tomatillo salsa you made with the recipe located in your newsletter.  

Incidentally enough, we are hosting a Salsa-making contest on Saturday, July 21 from 3:00-7:00 pm at Robious Landing Park, Picnic Shelter # 3 (James River Road, Richmond, VA 23113). We will choose our favorite salsas and award prizes to the winners. We’re right next to the playground, so bring the whole family!

Seasonal Soup & Bread at D’Lish Bakery and Cafe

25 Jun

In case you missed our last Farm Table event, here is another chance to participate in your food community. 

Join us for an evening of light, seasonal fare at D’lish Bakery and Cafe in Chester this Friday, June 29th from 5:30-7:00pm. Members of The Farm Table will enjoy soup and bread prepared from local produce provided by The Farm Table, dished into fantastic creations by the chefs at D’lish. Cost is $5/person.

Any guests interested in joining The Farm Table will receive a discount on membership during the evening. 

You can view and RSVP to the EVITE HERE.

Be sure to check in later this week for some tasty and versatile recipes focusing on the amazing bounty of corn coming your way, just in time for the 4th of July!