It’s February: What’s Available?
Saturday, February 20, 2016 – 9 a.m. – Noon
IT’S FEBRUARY: WHAT’S AVAILABLE?
Brrr. Come heat up your eating options with new items from our creative culinary conjurers this week.
How about Vegan “Chicken” Pot Pies? My Vegan Sweet Tooth will also have their signature cinnamon rolls and gluten-free cookies and muffins.
The Green Cat is offering hot apple cider and “No Chicken Salad,” cold-pressed juices, and a new layered parfait of Cashew Cream and Chia seed jam.
Build Your Food brings a range of products this week: chicken and duck (!) eggs, daikon radishes, kombucha, mixed spring lettuces, freshly made organic skin products, and organic seeds.
Mattawoman Creek Farm has a winter vegetable bonanza: kale, spinach, arugula, tatsoi, radishes, turnips, kohlrabi, greens, sweet potatoes, bunching onions, and lots more.
LOCAL is the theme for the 36th Annual Flower Sale by the Junior Virginia Beach Garden Club: shop local, support local with flowers from local nurseries and vendors. All of the proceeds (100%) go to local projects, including the Brock Environmental Center, Buff’s Garden, and Seatack’s Achievable Dream Academy Garden. Members will be with us this week for pre-orders, with a selection of almost 100 types of plants. The sale is Wednesday, April 20, at Galilee Church, from 10 to 3.
Bundle up and come on down.
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Brentwood Farm
Build Your Food
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fudge Grudge
Full Quiver Farm
Give. Treat. Love
The Green Cat Cafe
It Started With A Fig
Mattawoman Creek Farms
My Vegan Sweet Tooth
RECIPE
DEVILED EGGS ALA JEFFERSON
This information and recipe is from my book, Dishing Up Virginia. Make these deviled eggs with chicken or duck eggs from Build Your Food:
According to The American Heritage Cookbook, this was a favorite dish of Thomas Jefferson’s. Stuffed hard-boiled eggs had long been a favorite dish in Europe and America; the filling, or farce, incorporated a number of ingredients. The term “deviled” became synonymous with the dish in the late eighteenth century when the phrase came into use to describe highly seasoned foods.
Jefferson may have served these to guests as a type of hors d’oeuvres, much as deviled eggs are served today.
If anchovies and capers aren’t to your taste, you can substitute 1 tablespoon or so of any of the following: sweet pickle relish, chopped green olives, minced onion, or finely chopped fresh herbs like parsley. You can also add a dash of hot sauce, cayenne pepper, or other spices and seasonings.
INGREDIENTS
6eggs
5 anchovy fillets
1-1/2 tablespoons mayonnaise
1 tablespoon capers, drained and chopped
1 tablespoon Dijon mustard
1/8 tablespoon freshly ground black pepper
1/2 teaspoon chive, finely chopped
1/4 teaspoon paprika
METHOD
Place the eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil over high heat; as soon as the water boils, reduce the heat to low and simmer for 15 minutes. Drain the water from the saucepan and refill it with cold water; allow the eggs to sit until cool, about 10 minutes.
Carefully peel the eggs and cut each one in half. Scoop the yolks into a medium bowl. Set aside the whites.
Finely chop 3 of the anchovy fillets, then mash into a paste using a fork. Add the anchovy paste to the bowl with the yolks, then add the mayonnaise, capers, mustard, and black pepper. Mix well.
Evenly spoon the filling into the reserved egg white halves or use a pastry bag to pipe it in. Slice the 2 remaining anchovy fillets down the center vertically, then cut the halves into thirds horizontally. Lay a strip across each egg, and sprinkle with the chopped chive and paprika. Refrigerate, covered, for at least an hour or until ready to serve.
Yields 12 servings
