Paradox Pastry

In a break from the usual HP posts, there’s a new pastry shop in Charlottesville, and I felt duty-bound to check it out and report back here. Paradox Pastry recently opened in the Glass Building next to Bluegrass Grill. The owner is also a personal trainer; hence, the paradox.

It was hard to choose. I went with a gluten-free concoction of peanut butter mousse on a base of chocolate fudge, and my friends got a savory croissant and a blackberry pie.

The savory was as good as the sweets. My only complaint was that the desserts were too big and I don’t have the willpower to stop eating when I’ve hit my sugar limit.

sweet and savory

In addition to the downstairs seating area, there are a few tables upstairs and a TV. They did a great job with the space. Go check it out!

Catch-up

Work has been crazy, making me not want to sit in front of my computer when I’m not at work, so I haven’t been a good blogger lately. Here are some catch-up items from the last couple weeks.

First: the Charlottesville Locavore Expo

Charlottesville had a Locavore Expo at the City Market a couple weeks ago. Charlottesville Tomorrow has a good write-up. I had an interesting chat with the girl from Homegrown Virginia, a new company helping local farmers and food producers to source their ingredients locally, and I had a gluten-free brownie sample to die for at the Integral Yoga table.

Next: Eat Local bingo. Forgive the crappy picture.

Eat Local bingo

This was hiding in the back of the new Buy Fresh Buy Local guide: a bingo card for eating a wide variety of local foods! The Piedmont Environmental Council is giving away prizes for completed bingo cards. If you are a nerd like me, you will want to find the bingo card in the back of your Buy Fresh Buy Local guide and have some fun (and eat some delicious local food) playing.

Finally: Gail Hobbs-Page’s presentation for the Blenheim Artisan Series

Gail Hobbs-Page

Cheenius and I had a lovely evening at Blenheim Vineyards for the first event of the Blenheim Artisan Series. Gail Hobbs-Page of Caromont Farm spoke about cheese making, animal husbandry, and local food, before screening a short documentary called The Rise of Southern Cheese, created by the Southern Foodways Alliance.

Cheese samples

We got to sample some delicious Caromont cow and goat cheeses, and drink a couple glasses of Blenheim wines. I liked the Viognier.

Blenheim Vineyards Viognier

It was an enjoyable and educational evening. I recommend trying to attend part of the Artisan Series. Again, I apologize for the picture quality, but here’s the poster with the remaining speakers.

Blenheim Artisan Series

Cheers!

Local Food Hub’s Open House

On Sunday we visited the Local Food Hub’s Educational Farm for “A Taste of the Farm,” their spring plant sale and open house. Here’s what the Local Food Hub does, from their website:

We are developing a sustainable local food distribution model right here in Charlottesville, Virginia. By working together with farmers, eaters and our community, we are addressing three major issues in our nation’s local food system: distribution, supply, and access.

A Taste of the Farm

It was a dreary day, but that didn’t stop people from touring the farm, petting animals, and buying plants and packaged food. We arrived late in the event in a misty rain, and were impressed by the number of cars in the lot.

Stop 1: the chicken yard.

Rooster info sign

“A happy, healthy chicken produces even healthier eggs for us to eat!” Amen. These chickens were living the life, other than having small children chasing them around. But they didn’t even seem to mind that. They had run of a big yard, with a large, wheeled henhouse that could easily be moved to a new patch of grass.

Henhouse

Notice how the chickens are under the house–that was to avoid the enthusiastic clutches of the children racing around their yard. These two hens were captured, but seemed happy to sit in the boys’ laps and be petted! Tame chickens = happy chickens = happy eggs?

happy hens

The chickens weren’t the only animals getting loved on. In a pen down the hill were two pygmy goats and a baby cow. Children and adults both were lined up to enter the pen and commune with the animals. Giving people the opportunity to meet the types of animals that produce food for them is a great way to get them thinking about where their animal products actually come from.

pygmy goats and baby cow

We were happy the goats (presumably) couldn’t read the sign in front of them at the truck selling local goat meat kabobs and burgers!

goat kabobs

We walked a signed route through the crop fields and ogled the sprouting produce, but were most impressed with a sign describing a farming apprenticeship program the Local Food Hub offers at their educational farm. A husband and wife team are apprenticing on the farm, cultivating their own plot of land, and learning on the job before striking out on their own. The farm provides them with support, in equipment and advice.

Local Food Hub crops

The Local Food Hub is one of the things that makes the Charlottesville locavore scene so healthy and vibrant. Keep your eyes and ears peeled for their next community food event!

Alice Waters came to Charlottesville

Alice Waters visited a school in Charlottesville last week. Beyond the Flavor has a beautiful post from the event. The City Schoolyard Garden Facebook page has several more pictures.

Who: Alice Waters, celebrated chef and owner of Chez Panisse, a Berkeley, CA restaurant consistently ranked among the world’s best. She is an author, and an activist for local, organic food; school lunch reform; and related education and outreach efforts.

What: Ms. Waters visited the City Schoolyard Garden at Buford Middle School, which is inspired by the Edible Schoolyard Project, which was created by Waters, and parents and staff from Martin Luther King, Jr. Middle School in Berkeley.

When: April 18th, a dreary, rainy day.

Where: The City Schoolyard Garden at Buford Middle School, where students get hands-on learning about gardening, cooking, nutrition, and science.

Why: Ms. Waters came to Charlottesville to speak about the importance of schoolyard gardens and show her support for the City Schoolyard Garden at Buford. From a description of Chez Panisse Foundation’s mission:

Using food systems as a unifying concept, students learn how to grow, harvest, and prepare nutritious seasonal produce. Experiences in the kitchen and garden foster a better understanding of how the natural world sustains us, and promote the environmental and social well being of our school community.

 

Food Heritage: A Central Virginia Gathering

Guest post from our intrepid friend Cheenius:

Cheenius meandered over to the county office building to check out “Food Heritage:  A Central Virginia Gathering.”  Hosted by the Virginia Food Heritage Project, this was not another symposium about why local food is great (although Cheenius enjoys those as well).  Rather, they attempted a true dialogue with farmers, gardeners, and really everyone in the 5 county area to get to the roots of our food heritage, and figure out what that could mean for our future.  How did they do it?  They had 5 stations with volunteers ready to take down the information from long-time native Virginians who can remember what breed of cattle their grandmother raised, to ideas about job creation for the future, to figuring out the location of long-lost orchards.  This will be an ever-evolving project, so it will be interesting to watch it take shape.  Turns out that Charlottesville is the locavore capitol of the world according to Forbes Magazine, so if any town is going to start this kind of dialogue, it makes sense that it’d be us!

Old cookbooks and random implements:

A sausage mill:

Cheenius, glad you had fun, and thanks for sharing your experience with us!

Local snack: CCNO Bars

I am embarrassed by, and sorry for the poor quality of this picture:

I walked around my office trying to find some decent lighting for my old iPhone’s camera, to no avail. Fortunately, this blog has a lovely photo of a CCNO Bar.

I needed an afternoon snack, and my favorite workday food shop doesn’t carry my usual quickie bite, Lara Bars. I like Lara Bars because they’re just fruit and nuts smashed together, without chemicals and additives and preservatives like Clif, etc. So I was very happy to find the box of CCNO Bars by the register. They’re along the same lines as Lara Bars, but made locally, and with an extra kick of flavor from cononut oil. They’re vegan, gluten free, and all-natural. And LOCAL. And REAL FOOD. Give them a try, if you can find them!

New neighborhood grocery in Charlottesville: The Farm

Saturday was sunny and warm, a perfect day for HPup and me to walk (yes, walk! hooray!) down to Belmont to check out The Farm, a new grocery promoting local products.

The outside area is cute, with gourds and pumpkins for sale, and a picnic table for lunching. The inside is small but beautiful! I didn’t expect it to have such an upscale feel. I ordered a latte (the coffee is local, from Shenandoah Joe) and had a look around.

Local produce, local bread, local wine and beer! Local tofu, local eggs, local hummus and salsa and pesto! Yay.

They get produce from Horse & Buggy and The Farm at Red Hill, which also supplies salsa, pesto, hummus, and other dips. Tofu from Twin Oaks, breads and pastries from Albemarle Baking Co, and The Farm sells sandwiches. I didn’t try one, but they looked delish, and were cheap!

I plan to frequent The Farm, and hope they’re very successful. Two paws up from HPup!

Cheenius and the Mushrooms, Part I

Today we have a guest post from our resident survivalist, Cheenius, who attended a mushroom-growing workshop and was kind enough to share her experiences with us! Take it away, Cheenius!

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Cheenius signed up for a “Mushroom Workshop” and was excited about the opportunity to share her experience with HP readers.  Offered by Mark Jones of Sharondale Farm in Keswick, the 3 hour course covered the biology, ecology and cultivation of mushrooms.

Eleven intrepid souls showed up in the rainy 38 degree weather to sip on the yummy herbal tea (free with registration of $60) and learn about fungus.   Mark proved to be quite knowledgeable, and provided interesting mushroom facts and insight.  For example, did you know that the largest living organism on the whole planet is a fungus?  It measures six square miles!

After some fungi basics, Mark walked us through his collection of poplar and oak logs in different stages of growing a number of mushroom varietals.  We then moved on to the hands-on part of the workshop, where he showed us how to drill holes in the logs, insert the spawn and cover it with cheese wax (Cheenius was happy to see that cheese wax has multiple uses!).

He had us each try our hand at the different parts of the process, and sent us home with our own starter spawn for oyster mushrooms.

Cheenius also purchased some shitake mushroom spawn as well as a nifty “innoculator” tool to make the insertion process easier.  As soon as she fells some trees she’ll be in business . . . in 8-12 months!

Cheenius recommends:

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Good luck, Cheenius! Keep us posted on your progress!