Connect: Yearly site visits and quarterly check-ins to ensure up-to-date, accurate information in the mobile app. Farm to Restaurant Food Show: Connecting chefs and farms Up to date calendar of all local food events and classes Educate: Fair Food Forums: movies, panel discussions, and networking related to local food systems Work to increase SNAP (Supplemental Nutrition Assistance Program)participants at Farmer’s MarketsWhat’s in season?: Regular information on...
Brussels sprouts are mellowed out after being blanches and roasted. Then they are coated with Parmesan, honey and almonds for a tasty side dish. Ingredients: 1 lb. of Brussels Sprouts 2 tbsp. bread crumbs (brush bread with oil, bake it, cool it and chop in a food processor) ½ cup toasted whole almonds with skins on 3 tbsp. honey (use agave nectar if vegan) 1 tbsp....
Savory, sweet and tart, this soup will impress your guests and highlights the fall season bounty. Ingredients: Soup: 1 small onion, finely chopped 2 carrots, finely chopped 2 tbsp. canola oil 1/8 tsp. mace 1-1/2 tsp. fresh ginger root, finely chopped 1 bay leaf Salt 1 ½ lb. butternut squash, peeled, chopped into one-inch cubes ½ lb. sweet potatoes, peeled, chopped into one-inch cubes 3 pints of...
Thanksgiving is all about being thankful, but even more, it is about tradition and family. Each family has it’s own signature dish, such as Aunt Sue’s oyster dressing, or Uncle Tim’s special green bean casserole. These traditions are important for our families. This year, BFBLHR challenges you to create a new tradition, by sticking to the family favourites, but making them out of local ingredients! Need...
This spicy bisque is a modern twist on an old classic. Warm and comforting and perfect for fall. Ingredients: 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 1 teaspoon cumin (add more if you are a cumin lover like me) 1 teaspoon red curry paste (may omit if you don’t have any on hand) 1 ¾ cup fresh pumpkin puree (or 1 14 or 15-oz can...
Seafood fanatic, Peter Coe, created this recipe that uses fresh, local “cool season” ingredients. Ingredients: 30 fresh oysters, shucked 30 slices (8 ounces) Surry ham (4” by 4”), sliced paper-thin (available at Taste Unlimited) 30 6” wooden skewers, presoaked in water for 30 minutes Method: Preheat a gas or wood grill. Wrap each oyster tightly in one slice of the Surry ham and secure each with a...
Murphy’s Irish Pub is proud to be an exclusive partner with Chesapeake Wild Seafood. Our Virginia Beach and Alexandria locations and Chesapeake Wild work with local watermen to ensure our guests are getting fresh, local seafood delivered right to their plate. Fish are always on the move and Chesapeake Wild focuses on what is currently available in the Chesapeake Bay and local waters to bring you...
Ingredients: 1/2 cup walnuts 3 cups packed basil leaves 3 cloves garlic, smashed and coarsely chopped 1 1/2 teaspoons kosher or sea salt 1/2 cup good olive oil, or more to taste 1/4 cup nutritional yeast (optional, but this is the hallmark of vegan cookery) 2 tsp lemon juice Method: Toast the walnuts. Combine walnuts, basil, garlic, and salt in a food processor. Process while you add...
Ingredients: 1 pound of greens 1 teaspoon red chilli flakes or fresh hot pepper 1 clove of garlic, sliced thin 1 tablespoon olive oil or blended oil 1 tablespoon red wine vinegar Salt and freshly cracked pepper Method: Remove any hefty stalks from the greens. Wash greens well. If they are bitter, place them in an ice-water bath for 30 minutes. Shake dry, leaving a little...
Hearty and perfect for a winter night, cabbage is a great “cool season” product. Ingredients: 1 medium onion, chopped 2 carrots, cut lengthwise and sliced 1 stalk celery, chopped 2 tbsp. vegetable oil 1 lb. can diced tomatoes ½ tsp. dried thyme ½ tsp. dried oregano ½ tsp. dried parsley 4 cups vegetable or chicken stock 2 cups cooked Great Northern or pea beans 2 cups...
