The Byrd House Farmlet & WBCH Food Pantry Need You!
William Byrd Community House's Food Pantry program distributes fresh food to families and adults in need on Mondays and Thursdays.
The fresh food comes from our own Byrd House Farmlet, a small production farm that also supplies fresh produce to our Children's Summer Program families in July and August on a weekly basis.
Last year we distributed more than 430 grocery bags full!
WBCH's Byrd House Farmlet crops are now ready for weekly harvest so we need YOU to help harvest, process and bag food on Wednesdays and Fridays from 9-11am. A great activity for 5-6 people, contact Matthew at 814-8001 for details and to schedule your harvest day! Visit EatGoodGrowGreat.blogspot.com for pictures and stories.
Thursday, May 31, 2012
Its Beets season and Beets are not just for Sugar or Borscht! Here are 2 VERY EASY, tasty recipes from "Fresh from the Farmers' Market" by Janet Fletcher. Enjoy!
Roasted Beets with Fennel Oil, p.44
serves 4
1/4 teaspoon fennel seeds, crushed in a mortar or spice grinder
2 tablespoons extra virgin olive oil
1 1/2 pounds small beets, preferably a mix of red and golden*
1 tablespoon sherry vinegar
salt
1 tablespoon thinly sliced fresh chives, optional
* if using both red and golden beets, bake them separately or the red beets will stain the golden ones. Dress them in separate bowls, using half the oil and vinegar for each. Serve them alongside each other, in separate mounds.
Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Cut into quarters or, if very small, in half.
Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.
Spinach Salad with Roasted Beets and Feta, p. 54
serves 4
1 pound small beets
4 teaspoons sherry vinegar, plus more as needed
2 cloves garlic, finely minced
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
1/2 pound baby spinach leaves
3 ounces Greek, Bulgarian or French feta cheese
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Let cool completely, then cut into 1/2 wedges.
In a small bowl, whisk together 4 teaspoons vinegar, the garlic, olive oil, and salt and pepper to taste.
In another small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.
Roasted Beets with Fennel Oil, p.44
serves 4
1/4 teaspoon fennel seeds, crushed in a mortar or spice grinder
2 tablespoons extra virgin olive oil
1 1/2 pounds small beets, preferably a mix of red and golden*
1 tablespoon sherry vinegar
salt
1 tablespoon thinly sliced fresh chives, optional
* if using both red and golden beets, bake them separately or the red beets will stain the golden ones. Dress them in separate bowls, using half the oil and vinegar for each. Serve them alongside each other, in separate mounds.
Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Cut into quarters or, if very small, in half.
Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.
Spinach Salad with Roasted Beets and Feta, p. 54
serves 4
1 pound small beets
4 teaspoons sherry vinegar, plus more as needed
2 cloves garlic, finely minced
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
1/2 pound baby spinach leaves
3 ounces Greek, Bulgarian or French feta cheese
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Let cool completely, then cut into 1/2 wedges.
In a small bowl, whisk together 4 teaspoons vinegar, the garlic, olive oil, and salt and pepper to taste.
In another small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among 4 plates. Top with beets and onions, again dividing equally. Crumble feta evenly over each salad.
Monday, May 28, 2012
Byrd House Market: Tuesday May 29
We are changing how you walk around the market, just a bit. New signage will mark entrances and parking and a slight moderation to a few vendor locations, along with a couple new vendors should make for a some improvement. Your feedback will be appreciated as we make these changes. The main change will be reducing the points of entry to 2 - one will be at Linden St near Victory Farms and the other will be uphill between Epic Gardens and Caramont Farm. We hope these changes will ensure better circulation to all vendors and enhance the community gathering place feel of our lovely little market. As a Nutrition Education Program of William Byrd Community House, we carry a mission for encouraging good food to order to grow great people. Byrd House Market and the Grace Arents Community Garden and the Byrd House Farmlet do great work each week we want to say THANKS for being part of what makes our market a gem in Richmond.
I'm ready for a smoothie, aren't you?...Time for a cool, smooth, blended soup... or a salad tossed with something from every booth! yes! with a grilled something on the side, eh? yes...yummmmm...
Happy Byrd House Bash
What fun, what food, what a night by the river...Sponsored by the Associate Board of Governors of William Byrd Community House, we thank our hosts at Historic Tredegar. Thanks to our friends Peter Blair, VMFA, Comfort, Riverside Outfiters, Juleps New Southern Cuisine, Bikram Yoga Richmond, Six Burner, Olio, and more! See www.wbch.org for pictures soon.
Home Depot Makes Our Greenhouse Come True!
WBCH's Byrd House Farmlet has quietly been the beneficiary of the generosity of Home Depot this spring, providing equipment for the improvements and especially to help tackle the wiregrass problem. About 2 weeks ago they sent a check for just over $900 to ensure we'll be able to build a small greenhouse on the farmlet this summer. As both a workroom and a classroom for kids to do winter growing activities this structure will improve capacity and extend our growing and harvesting seasons to year round. Store Manager Jami Pettinato has worked with both our associate board member (and market volunteer) Josh McVeigh and our farmlet project coordinator Matthew Daniel to help build our new friendship and we look forward to Home Depot volunteers becoming familiar faces around here. THANK YOU!
New Farmer? New Vendor?
In addition to Virginia Grown, www.virginiagrown.org, there was once a documentary called The Greenhorns. The film has now become a website with lots of information and resources for new farmers and growers just breaking into the business, nay! The life! Check it out: www.thegreenhorns.net
Vanishing of the Bees Screens June 5
"This award-winning documentary examines the alarming disappearance of honeybees and the greater meaning it holds about the relationship between mankind and mother earth." First Tuesday after the market we'll screen this popular film, last seen in Richmond at the Science Museum of Virginia in 2011, and mark the debut of the 2012 outdoor film/discussion series with seasonal salad pot luck. Program: 7:30pm - meal and social, 8pm welcome and movie, followed by discussion moderated by local expert or advocate relevant to the film's subject. Co-sponsored by William Byrd Community House, Shalom Farms and Victory Farm Inc.
4 Weeks! 4 Winners!
Support your Byrd House Market. Our weekly raffle is generously sponsored by Byrd Farm & Rural Virginia Market. $1 ticket gets you a chance at a week's share of goodies from Byrd Farm - value $33.83. Win this week, pick up your share next week. And we get to see your pretty face. Not too shabby!
Under the Mulberry Tree
Bring the kids, your inner kid, and enjoy a relaxing afternoon under the Mulberry Tree. Identify what's growing in the community gardens (look, don't step!) Are you a secret face painter? Want to share your talent? Reply or call 643-2717 x306.
We are changing how you walk around the market, just a bit. New signage will mark entrances and parking and a slight moderation to a few vendor locations, along with a couple new vendors should make for a some improvement. Your feedback will be appreciated as we make these changes. The main change will be reducing the points of entry to 2 - one will be at Linden St near Victory Farms and the other will be uphill between Epic Gardens and Caramont Farm. We hope these changes will ensure better circulation to all vendors and enhance the community gathering place feel of our lovely little market. As a Nutrition Education Program of William Byrd Community House, we carry a mission for encouraging good food to order to grow great people. Byrd House Market and the Grace Arents Community Garden and the Byrd House Farmlet do great work each week we want to say THANKS for being part of what makes our market a gem in Richmond.
I'm ready for a smoothie, aren't you?...Time for a cool, smooth, blended soup... or a salad tossed with something from every booth! yes! with a grilled something on the side, eh? yes...yummmmm...
Happy Byrd House Bash
What fun, what food, what a night by the river...Sponsored by the Associate Board of Governors of William Byrd Community House, we thank our hosts at Historic Tredegar. Thanks to our friends Peter Blair, VMFA, Comfort, Riverside Outfiters, Juleps New Southern Cuisine, Bikram Yoga Richmond, Six Burner, Olio, and more! See www.wbch.org for pictures soon.
Home Depot Makes Our Greenhouse Come True!
WBCH's Byrd House Farmlet has quietly been the beneficiary of the generosity of Home Depot this spring, providing equipment for the improvements and especially to help tackle the wiregrass problem. About 2 weeks ago they sent a check for just over $900 to ensure we'll be able to build a small greenhouse on the farmlet this summer. As both a workroom and a classroom for kids to do winter growing activities this structure will improve capacity and extend our growing and harvesting seasons to year round. Store Manager Jami Pettinato has worked with both our associate board member (and market volunteer) Josh McVeigh and our farmlet project coordinator Matthew Daniel to help build our new friendship and we look forward to Home Depot volunteers becoming familiar faces around here. THANK YOU!
New Farmer? New Vendor?
In addition to Virginia Grown, www.virginiagrown.org, there was once a documentary called The Greenhorns. The film has now become a website with lots of information and resources for new farmers and growers just breaking into the business, nay! The life! Check it out: www.thegreenhorns.net
Vanishing of the Bees Screens June 5
"This award-winning documentary examines the alarming disappearance of honeybees and the greater meaning it holds about the relationship between mankind and mother earth." First Tuesday after the market we'll screen this popular film, last seen in Richmond at the Science Museum of Virginia in 2011, and mark the debut of the 2012 outdoor film/discussion series with seasonal salad pot luck. Program: 7:30pm - meal and social, 8pm welcome and movie, followed by discussion moderated by local expert or advocate relevant to the film's subject. Co-sponsored by William Byrd Community House, Shalom Farms and Victory Farm Inc.
4 Weeks! 4 Winners!
Support your Byrd House Market. Our weekly raffle is generously sponsored by Byrd Farm & Rural Virginia Market. $1 ticket gets you a chance at a week's share of goodies from Byrd Farm - value $33.83. Win this week, pick up your share next week. And we get to see your pretty face. Not too shabby!
Under the Mulberry Tree
Bring the kids, your inner kid, and enjoy a relaxing afternoon under the Mulberry Tree. Identify what's growing in the community gardens (look, don't step!) Are you a secret face painter? Want to share your talent? Reply or call 643-2717 x306.
Monday, May 21, 2012
> Byrd House Market: Tuesday May 22
Tour the Byrd House Farmlet with Matthew our Farmlet Project Coordinator, and learn more about the Allegheny Mountain School. Come by and enjoy the shady environs and some of the perks for shopping our fine, fine farmers and food producers...
> Byrd House Bash This Thursday, May 24
If you haven't got your tickets yet, get them now! Sponsored by the Associate Board of Governors of William Byrd Community House. Enjoy a night of good old southern hospitality including a silent auction featuring gift packages from local vendors, food from local restaurants, bourbon tastings and live music. 6:30 – 9:30 pm at Historic Tredegar, 500 Tredegar Street. $30 ticket includes: open bar (beer/wine), bourbon tastings, food from local restaurants and a live band. Silent auctions and food donors include: Peter Blair, VMFA, Comfort, Riverside Outfiters, Juleps New Southern Cuisine, Bikram Yoga Richmond, Six Burner, Olio, and more! Purchase tickets athttp://ping.fm/Wp3h9 All proceeds benefit William Byrd Community House.
> Virginia Grown
Resource for all things grown in Virginia. www.virginiagrown.org
> 3 Weeks! 3 Winners!
Support your Byrd House Market. Our weekly raffle is generously sponsored by Byrd Farm & Rural Virginia Market. $1 ticket gets you a chance at a week's share of goodies from Byrd Farm - value $33.83. Win this week, pick up your share next week. And we get to see your pretty face. Not too shabby!
> Storytelling at the Market
Bring the kids, your inner kid, and enjoy the afternoon under the Mulberry Tree.
> Our Wish List!
Every now and then we find we need to reach out and let you know we need your help! Our farmlet is in its 3rd year of growing and providing a learning space for the children and families served by William Byrd Community House. One of our goals is not only to make the community garden, farmlet and market look better, but to make each of them work better every year. This year we could really use the following items:
* professional produce scale (value: $100-200) - to weigh the harvest so we know how much is grown and packaged for distribution through our food pantry to neighbors in need.
** refrigerator (value: $100-300) - to store the harvest before distribution through our food pantry
*** market umbrellas (value: $35-50 each) - to shade you as you enjoy the fruits of your market day (7.5-8' diameter, colors: rainbow, bright blue or yellow)
byrdhousemarket.blogspot.com!
www.wbch.org / 804.643.2717 ext.306
>
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