We just got in a ton of locally-grown, organic starter veggies from Richmond’s own Tricycle Gardens! Tricycle Gardens is a grassroots, environmental nonprofit organization focused on bringing agriculture, nutrition education and healthy food access to the urban core of Richmond, Virginia. Founded in 2002 by three architects living in Church Hill who believed community gardens, and the simple act of growing food, were the fastest ways to transform the overall health of their community – both for the residents and the environment.
These starter herbs are available now for just $3.99 for a 6-pack. They’re a great way to start your summer harvest off right! Nothing’s better than a fresh, summer salad with locally grown greens! Come get ’em!
Spend $20.00 at Ellwood Thompson’s and receive 20% off at All Fired Up!
Don’t go through countless paper cups, sleeves, and lids each time you visit your favorite local coffee shop. In honor of Earth Day 2012, go green and make your own personalized travel mug at All Fired Up!
When you spend $20 at Ellwood Thompson’s Local Market, you’ll get 20% off all mugs at Richmond’s original paint-your-own-pottery studio, All Fired Up! Bring in your Ellwood Thompson’s receipt, indicating a total purchase price of $20 or more, to All Fired Up and they will give you 20% off of their entire selection of mugs, now through Earth Day, April 22nd! The best part is your paint, studio time, and firing fee are included in the price of the piece!
Offer ends April 22, 2012. Limit one per customer.
We’re super excited to get in two new local goat cheeses from Caromont Farm in Esmont, Virginia! Caromont is located just 23 miles south of Charlottesville where their core values of sustainable farming start with a commitment to their animals and a strong connection to place.
Gail Hobbs Page is the owner and cheese maker at Caromont Farm. Her cheeses enjoy a local as well as a regional following, and are sold at Specialty Cheese Shops, Farmers Markets, and Fine Restaurants throughout the Southeast. Caromont holds true to the basic farmstead principles of cheese making– they source no outside milk, use no frozen curd, and all cheeses are hand ladled. They continually strive to develop the terroir of Esmont in their cheeses through improving their soil fertility while practicing holistic herd practices.
Last week we headed over to Blanchard’s Coffee Co. on Forest Hill Ave. during their last few weeks at that location to test and taste some blends, single origins, and recommendations from Stephen for our upcoming house espresso blend. We even threw some milk in there to see how it held up.
In a few weeks, you’ll have the chance to try this delicious new house coffee, locally roasted right in Manchester at our new coffee, tea and juice bar. We’d love to know what you think!
If you live anywhere near 5047 Forest Hill Ave., soon you won’t be smelling that delicious aroma of fresh roasted coffee in the morning as you drive by Blanchard’s Coffee Co. Richmond’s original roasting company will soon be packing up their gear and heading to greener pastures. Or in this case, just more room. Their operation has been steadily growing and it is now time for a long needed expansion.
This Valentines Day, we’ve gotten together with some of our favorite local vendors from our Nourish Department to give you the chance to win a truly unique and locally-made prize bag, filled with all things local that we love.
To be eligible for the prize you must answer the following question and email your answer to email@example.com before Tuesday, February 7,2012. The question is: Where did the phrase “Virginia is for Lovers” come from?
A winner will be selected via a random drawing on Wednesday, February 8, 2012 and be announced via email and on our Facebook page.
This unique, local prize pack includes the following:
An iPod/iPhone pouch from The Revolution. Bath fizzles from BCakes, Valentines Soap from Richmond Soap Studio. An 8oz tin candle from Naked Soy, and some Frankenrose love refresher oil from House of Lukaya!
If you’re truly planning on eating locally year round, when it comes down to winter time, you have to face it – you’re going to be eating root vegetables. Whether you live in California or Virginia, the winter puts root vegetables in abundance and it’s up to us to eat them.
And we’re not just talking carrots and potatoes here (yes, we know potatoes are tubers), we’re talking parsnips, daikon radish, beets, fennel, turnips, rutabaga, etc. Mark Bittman, the NYTimes food columnist says, “Most contain starchy sugars, so they brown beautifully and become sweet after cooking. (Only carrots and beets are sweet raw.) All of this can be disclosed simply by substituting just about any root vegetable you like in your favorite potato recipe. The treatment won’t be identical (the more sugar, the quicker the browning), but it will be similar, and the results will almost always be startling and good.”
So if you’re looking for some easier ways to truly enjoy the flavors of winter, click here for 6 delicious root hosting recipes from the New York Times.
Heads up, green thumbs struggling to offload excess edibles: Aid is out there. A growing movement, designed to help people eat well, save money, and get to know their neighbors, is planting seeds in communities around the country. Crop swaps–meet ups where people exchange their surplus backyard bounty–are thriving from the San Francisco Bay Area to Boston in city and suburban enclaves and online, too.