Homemade Whipped Cream

Yield: 2 cups whipped cream

Ingredients

1 cup (local) heavy cream (not ultra-pasteurized)
(at least 3 Tbsp but more if you like)  sugar or local honey to your liking
1 teaspoon pure vanilla extract

Instructions

Add heavy cream, sugar and vanilla to a bowl.
Whip cream using a whisk or an electric mixer on medium speed.
When you can form soft peaks, the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form.

Tara’s Tips for making whipped cream:

• Chill your bowl and whisk or beaters in the freezer for about two hours before using.
• Using ultra-pasteurized cream is not recommended — the heating process makes it much harder to whip.
• I prefer to use a hand whisk instead of an electric mixer. It takes longer, but you have more control and less chance of over beating it.
• Leftover whipped cream can be stored in the refrigerator for up to two days. It will lose volume, but you can quickly whip it back up.

Filling

8 medium crisp tart apples peeled, cored and sliced (local)

2 Tbl  flour

2 tsp  lemon juice

1 tsp  lemon peel

3/4 cup  sugar

3/4 tsp  cinnamon

Topping

6 Tbl (3/4 cup) butter (local)

3/4 cup  unbleached flour

1/2 cup plus 2 Tbl  packed brown sugar or turbinado sugar

3/4 cup  rolled cooking oats (not instant)

Preparation

Preheat oven to 375 degrees

Ina a large bowl toss together all filling ingredients. Let sit for 5-10 minutes to let juices release from apples, stirring occasionally. Pour into a buttered 8-inch square pan.

Make topping: Mix all ingredients together with a hand mixer or in food processor until crumbly. Sprinkle topping evenly over apples. Bake at 375 degrees for 45-60 minutes, until filling is bubbly and topping is golden brown.

(Serves 6)

Ingredients

2 to 2 – 1/2 lbs  dark leafy greens (local) chopped into 1-2 inch ribbons

2 Tbl  sesame seeds or walnuts (or your choice of nuts)

1/2 cup chopped cilantro

Dressing

2 oz. fresh ginger, peeled and grated or juiced (local)

2 Tbl toasted sesame oil

1 Tbl canola oil

Juice of 1-2 lemons

Preparation

Toast Sesame seeds in pan over low-medium heat until brown or bake in 400 degree oven for 10-15 minutes on a pie pan.

Boil greens for 8-12 minutes or until desired tenderness. Remove from boiling water and drain. Place in mixing bowl; add sesame seeds and cilantro.

Mix dressing ingredients together and then mix into greens.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 16

Ingredients:

• 2 cups whole chestnuts (To find local Chestnuts go to http://virginiachestnuts.com/)
• 1 cup butter (local)
• 1 onion, chopped (local)
• 2 cloves garlic, minced (local)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried sage leaves (local)
• 1 tsp. dried thyme leaves (local)
• 1/2 tsp. poultry seasoning
• 1 pound bread (your choice(sourdough, french, artisan, whatever)), cubed and dried overnight (local)
• 1 pound whole wheat bread, cubed and dried overnight (local)
• 3 eggs (local)
• 1/3 cup milk (local)

Preparation:

Ingredients

• 8 Cloves Garlic (local)
• 3 Tbsp. Olive Oil
• 1 1/2 Lbs. Potatoes, peeled and cubed (local)
• 1 1/2 Lbs. Sweet Potatoes, peeled and cubed (local)
• 1/2 Cup Milk (local)
• 1/4 Cup Butter (local)
• 1/2 Tsp. Dried Rosemary (local)
• 1/2 Cup Grated Parmesan Cheese
• Salt to Taste
• Ground Black Pepper to Taste

Directions

1 butternut squash or any winter squash (local)

1 cooking apple (local)

2 tbsp butter (local)

1 onion, finely chopped (local)

1-2 tsp curry powder

3 1/4 cups vegetable stock

1 tsp chopped fresh sage (local)

2/3 cup apple juice (local)

salt and freshly ground black pepper (to taste)

2 tsp horseradish sauce (or to taste)

1.  peel the squash, remove the seeds, and chop the flesh.  peel, core and chop the apple.

2.  heat the butter in a large sauce pan.  add the onion and cook, stirring occasionally, for 5 min until soft.  stir in the curry powder.  cook for 2 min, stirring constantly.

3.  add the stock, squash, apple, and sage.  bring to the boil, lower heat, cover and simmer for 20 min until sqash and apple are soft.

4.  puree the soup in a blender or food processor.  return to the pan and add the apple juice, salt, pepper, and horseradish.  reheat gently.

Get to Know Your Farmer and Farmers’ Market:

Not all farmers’ markets are managed the same way. Some markets require that their vendors distinguish their growing practices with certifications, and others do not. If you want to know why the cucumber you are holding is more expensive than the one at the vendor next door, there may be a good reason. Below are some questions you can ask.

Depending on your farmers’ market policies, some vendors could be buying wholesale produce from distribution companies to sell at their farmers’ market booth.  There are two problems with this practice:

• Sales may be taken away from truly local farmers due to the appeal of the large variety of produce the consumer can find at one booth.
• The seller is unable to trace the distinct practices of each farmer that he or she buys from.

Ask lots of questions and you will eventually find the vendors you can trust and support. Here are the questions:

1.) What is your name and where is your farm located? Do you have a card?

2.)  Did you grow all of the food at your booth? If not, where did it come from?

3.)  Would you tell me about your farming practices?

4.)  Do you use chemical sprays to grow your produce? If so, which ones (herbicides, pesticides, fungicides), and are some foods sprayed more than others?.  What is your view on chemical use?

5.)   What kind of fertilizer do you use?

6.)  If you are buying dairy, meats or fish, ask if the animals are free-range, pasture-raised, grass-finished; for fish ask if they are locally farmed or wild-caught?

Low income resources for families and seniors at the Farmers’ Market:

Many markets have set up programs to offer discount vouchers to seniors and low income families. These programs help those with fixed or low incomes obtain affordable, fresh produce.

The Seniors Farmers’ Market Nutrition Program (SFMNP) provides vouchers for citizens 60 years old or older.  Please see http://www.fns.usda.gov/wic/SeniorFMNP/SFMNPmenu.htm for more information.

Women, Infants and Children (WIC) and Supplemental Nutrition Assistance Program (SNAP) vouchers are also accepted at many farmers’ markets. Some farmers’ markets even have Electronic Benefit Transfer (EBT) machines.  Ask your market manager to add the services above if not already available.

If you are a Farmers’ Market and are interested in offering vouchers at your market, please check out USDA’s website for more information:

• Supplemental Nutrition Assistance Program: http://www.fns.usda.gov/snap/ebt/fm.htm
• Women, Infants and Children: http://www.fns.usda.gov/wic/fmnp/fmnpfaqs.htm
  

Speak Out to support the 2012 Farm Bill. Learn More here: http://salsa.wiredforchange.com/o/5735/p/dia/action3/common/public/?action_KEY=5791

• Submit written comments to Congress about the 2012 Farm Bill – using the House Agriculture Committee Farm Bill Feedback Form

A suggested reading:

Study: Supermarkets, growers and consumers focus on produce safety (press ctrl-click)

Enjoy your weekend!
The Virginia Food System Council