Quoted by Paul Cezanne, “With an apple I will astonish Paris.”.  North Carolina apple orchards are preparing for the cider season; fall and winter apples will be transformed into a delicate drink suitable for gourmet pairings.

A Garden Delivery would like to share how The Foggy Ridge Orchard, bordering on the NC/VA western border,  collaborated with popular restaurants in our area to offer all of us a chance to experience all the artisans from the farm.

April 21  Cider Dinner at JuJuBe Restaurant, Chapel Hill, NC

Four ciders paired with 8 small courses…smoked guinea hen, five
spice duck confit, toro two ways, pork belly with seared duck liver and soba
noodles, and more. Reserve at 919 960-0555, 7:00 p.m.

This will be a very special evening and one I assure you, that you won’t want to miss.  Featured dinners are setup as group seating.

The Menu

Toro sashimi with salted green papaya, cucumber salad and fresh wasabi
Toro and daikon kakuni (slowly braised in mirin and soy)
-First Fruit Cider

House-cured fat back and carrot “oil” on black rice, walnut “crostini”
Slow-roasted pork belly and seared duck liver with buckwheat soba noodles
-Serious Cider

Smoked Guinea Hen with sweet potato-coconut coulis and garlic spinach
Five-spice duck confit, grilled onions, with hoisin and duck fat roasted potatoes
-Sweet Stayman Cider

Sweet radish snow
Ginger tea cake
-Pippin Gold Dessert Cider

$45 per person plus tax and gratuity

Foggy Ridge Cider Comes to Charlottesville, VA

 Seasonal Cook with Chef Mark Gresge with Special Guest Diane Flint; $75
Tue, April 26, 6:00pm – 8:30pm,  416 West Main Street (map)

Please call to make a reservation . 434-295-9355

Trio of Buckwheat Pancakes – Radish Chive, English Pea, Fennel and Chevre, and Roe Chervil
-Serious Cider
Fried Rabbit, Confit Tomatoes, Cornbread and Collards, Pork Belly, Braised Farm Greens, Celery Root Stayman
-First Fruit
Apple Tartin Pippin Gold

Mother’s Day, Sunday, May 08, 2011 (1 month 1 day from today) A Garden Delivery will have strawberries for sale, conveniently delivered to your door. Check with us soon at http://www.agardendelivery.com for information on where to look for our featured stand, or email us at agardendelivery@live.com

    

Colcannon

Did you notice one of our Chef Selections is Colcannon? Have you ever had colcannon? You don’t need to be a chef to prepare this tasty side dish.  A Garden Delivery will bring everything you need.  A St. Patrick’s day favorite, it’s a mixture of creamy mashed potatoes and usually kale or cabbage. I first encountered colcannon while doing research on traditional Irish cooking.  In the following colcannon recipe, we mix the mashed potatoes in with chopped cooked kale, green onions, milk or cream, and lots of butter. To serve one makes a depression in the middle of the mashed potatoes and puts a knob of butter in it. To eat it, you dip a forkful of the potatoes in the melted butter. If ever there was a recipe to get one to eat one’s greens, this is it, (recipe below).

Enjoy A Garden Delivery soon!

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Method

1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Serves 4 as a side dish.

 

Hey, thanks Lowes Food for following A Garden Delivery; we’re working to deliver farm fresh foods to directly to the consumers. Ask about our QC program and contracting services.

Let’s face it – what more reason do you need to mix up your typical breakfast routine?  We all deserve something more to start our day from one of our most plentiful resources, “Eggs”. Be  innovative, spend a little time now for glorious mornings and stress-free evenings. Don’t forget the cheese. Hey these are great for play-dates, packing for the vacation – yes, they freeze. Take along the bagel or muffins.

Eggs are always a staple in my diet, whether it be for breakfast, lunch or dinner. Few things are as simple, fresh, and filling as a well-prepared egg, be it poached, fried, or scrambled, and I’m constantly searching for new ways to make eggs outside of the typically “sunny-side-up on toast” stand-by.

Stage the Baked Egg. I came across this concept while perusing  weekly blogs and articles.  Sure, we all make eggs on the stove top regularly, and baking them into other dishes is pretty standard. But baked eggs alone? Somehow this concept had never even occurred to me, but I was instantly intrigued. When my snow day breakfast opportunity rolled around, I quickly skimmed the internet for some basics on baked eggs, and then began to play.

What follows is a recipe for baked eggs, and yes, you’ll need a cupcake tin. Ramekins would work, too. While was my first endeavor into the world of baked eggs,  a baked egg is really a blank canvas for a variety of flavor palettes. You could go Tex-Mex, or Mediterranean, or Minimalist, or Sweet & Savory. Like an omelet, this dish allows you to satisfy any craving by incorporating you favorite ingredients while still enjoying a rich, savory, and filling favorite – the egg!

Parmesan Baked Eggs with Peppers and Thyme (Serves 2 – 3)

Get yourself set up with the following ingredients:

  • 6 whole eggs
  • 1/4 cup of parmesan cheese
  • 1 tbsp olive oil
  • 1 small white onion, diced
  • 1/2 red pepper, diced
  • 1/2 tsp fresh thyme, chopped
  • Sea salt and fresh cracked pepper, to taste
  • Non-stick cooking spray or butter for greasing the cupcake tin

Pre-heat your oven to 350 degrees F.

To start, prepare your base for the baked egg – in this case, a saute of red peppers, onions, and fresh thyme. This is going to go in the base of the cupcake tin, and the egg will go over it. You can really use anything here – hash browns, chopped up sausage and peppers, a pancake or english muffin round – you get to choose! I was trying to keep things fairly healthy on this Thursday, so I went with the fresh veggies (but cheese on top, so obviously not too healthy).

Heat the olive oil in a saute pan over medium heat. Add the chopped peppers and onions and saute, stirring often, for about five minutes or until soft. Add the thyme, as well as sea salt and pepper to taste, and saute until fragrant – another 30 seconds or so. Remove from heat.

Once your cupcake tins are greased, put a small spoonful of the “base mixture” in the bottom of each round, and press it down so it just covers the bottom of the tin in a thin layer. You want to leave enough room in the tin so that the egg will rest evenly, without the yolks rising up above the egg white. Then, crack an egg into each round (or into a bowl first, if you are worried about shells). I’m sure this would be just as delicious if you scrambled the eggs first, sort of like a mini-quiche, but I left mine whole.

(Staging the eggs)

Then, into the oven these go for about 10 – 15 minutes, or until the whites are puffy but the yolks are still bright yellow and a bit runny. I yanked them out of the oven about 5 minutes before they were done and sprinkled each egg with a little parmesan cheese, and then popped them back in the oven to finish cooking. The cheese formed a salty, crunchy topping to the fluffy egg and savory peppers-and-onions base, and it all came together nicely with a little fresh thyme sprinkled on top.

Just like a fried or poached egg, this was great over an english muffin. The baked egg has the same light, fluffy interior of a poached egg, but with the crispy exterior of a fried egg. Not to mention, it doesn’t get much easier than crack egg, bake egg, eat egg. Wanna bet? Give it a shot, and get back to me :)

http://ping.fm/CRGkH