Introducing Tuckahoe & Ayrshire Local Beef

We’re super excited to bring in two new lines of locally, sustainably raised beef! It’s not often in Virginia that you get humanely-raised, grass-fed beef right at your front door, but today is an exception. Here’s a little break down on each farm.

Tuckahoe Lamb & Cattle is located in Catersville, Virginia, just 52 miles away from our front door. They are a multi-species, grass based family farm that practices sustainable, pasture focused farming without the use of hormones or antibiotics. We now carry their strip loin, ground beef, and ribeye.

Ayrshire Farms is located just outside of our local belt in Upperville, VA. Ayrshire Farm’s heritage breed cattle are certified organic and certified Humane® . This means that animals are raised without growth hormones or antibiotics, on organic pasture, and that these cows come from organically raised breeding stock. Heritage breed cattle are naturally hardy and thrifty animals, which do well on a variety of grasses but take longer to mature than their hybridized counterparts.

 

Thursday's Hot Bar 03/22/12

RAW FOODS: broccoli sunflower salad, raw kale salad, raw cole slaw

SOUPS: clam chowder, andouille sausage and kale, chicken tortilla, carrot ginger, miso soup

VEGAN FOODS: local tofu cacciatore, local tofu sesame noodles, bedelijan, vegan braised cabbage with fakin’ bakin’, black beans, basmati rice, gingered squash, english peas with caramelized onions and mushrooms, tomato rice, succotash, curried cabbage, wild rice, steamed broccoli

VEGETARIAN FOODS: 5 spice roasted butternut squash

MEATS: dijon pork loin, coconut-lime chicken, braised cabbage with bacon, hunterstyle brasied chicken, niman ranch cajun pork loin, lemon/asparagus trout, orange bbq chicken

*Hotbar is subject to change throughout the day without notice.

New Ellwood's Canvas Tote Bags!

Tired of using paper bags? We are too. Our new organic canvas tote bags are now available at the store for just $5.99 each. Not only are they grown with US organic cotton but unlike most bags these days, they’re also manufactured in the US too! They’re available at the checkouts.

Monday's Hot Bar 03/19/12

SOUPS: beer and cheese soup, creamy tomato bisque, charred tomato soup, miso soup, shiitake and lemongrass soup

RAW FOODS: raw kale salad, raw cole slaw, raw broccoli & sunflower seed salad

VEGAN FOODS: vegetable curried rice, green wheat freekeh hash, vegan bolognese, black beans, basmati rice, ater kik alicha, tikel gomen, bedelijan, gomen, misir wat, steamed broccoli

VEGETARIAN: homestyle mashed potatoes, parsley’d potatoes

MEAT: 5 spice roasted local chicken, trout with lemon-asparagus cream sauce, corriander chicken wtih shittake mushrooms and ginger broth, pork and mushroom duxelle, green curried chicken, coconut curried chicken

*Hotbar is subject to change throughout the day without notice.

Thursday's Hot Bar 03/15/12

RAW FOODS: living cole slaw, raw fennel and carrot salad, broccoli-sunflower salad

SOUPS: wild mushroom and barley soup, miso soup, broccoli & cheddar soup, andouille sausage and kale, clam chowder

VEGAN FOODS: black beans, basmati rice, tikel gomen, lemon rice, sugar snap peas, ginger squash, ginger squash, steamed broccoli, vegan super patties with marinara, buffalo vegan bites, spanish quinoa, local asian tofu stirfry

VEGETARIAN: blue ridge potatoes and mushrooms, mac-n-cheese, chipotle cheddar mashed potatoes, rutabaga-apple mash

MEAT: cider braised chicken, kung pao chicken, corriander chicken, pulled pork with house smoked tomato sauce, pork loin mushroom duxelle

*Hotbar is subject to change throughout the day without notice.

Friday's Hot Bar 03/09/12

SOUPS: cream of mushroom, andouille sausage and kale, curried carrot and coconut milk soup, wild mushroom-barley, miso soup

RAW FOODS: broccoli-raisin and sunflower seed salad, raw cole slaw, raw kale salad

VEGAN FOODS: whole wheat tortillas, taco shells, vegan taco meat TVP, Spanish rice, refried beans, black beans, wild rice, guacamole, pico de gallo, vegan sour cream, vegan cheese, fajita veggies, Yucatan veggies, steamed broccoli, gluten-free veggie lasagna, BBQ tofu, Spanish quinoa, Lime quinoa

VEGETARIAN: shredded cheese, sour cream

MEAT: seasoned ground turkey, sasparilla braised pork, carne asada, blackened talapia, ranchero casserole, garlic roasted chicken

*Hotbar is subject to change throughout the day without notice.

Why Aren't More Wines Organic?

The organic trend is fizzling down, this is partially because it’s hardly a trend anymore, it’s starting becoming a standard in modern food production. Especially if you want to win over customers. More and more brands that were not originally organic are now turning organic or advertising their use of organic ingredients. But the question still remains, how come there isn’t a larger amount of organic wines available? The answer is very simple but comes with much debate; bottom line – it all comes down to sulfates.

Sulfates are  naturally occurring in wines due to the fermentation process, but many winemakers also add a bit more to the process to help preserve the wonderful flavors that they’ve worked so hard on. For a product to become certified organic, there must be no added sulfates whatsoever. As a result, even though organic food is one of the fastest-growing categories in the supermarket, “organic wine” is an afterthought. But what if the USDA would permit the use of additional sulfates only for winemakers? Is this where the system starts to break down even more? Slowly manipulating rules and standards for specific groups?

“Because of that, some leading environmentalists in the wine industry — including Paul Dolan of Mendocino Wine Co., a pioneer in organic grape farming — are asking the government to allow sulfites to be added to wines labeled organic. Dolan thinks that change would encourage more grape growers to be certified organic, meaning the use of fewer herbicides and pesticides in vineyards.”LA Times

Our resident Wine Department Managers, Nichole Bower and Leigh Rogers say, “At Ellwoods, we carry several sulfite-free wines but we also believe that careful vineyard management is vital in quality wine production. The addition of sulfites should be the choice of the conscientious winemaker.”

To read the full article over at the L.A. Times, click here.

And on a closing note, we wanted to show you this: