This week
Eat Local! What's New for Delivery December 8th & 11th
Hello Arganicans!
New This Week:
- Fresh Maple Lawn Turkeys for delivery on December 22nd (click on the turkey icon on our website to order)
- Organic and Local White and Red Russian Kale and Romaine Lettuce
- Peppermint Ice Cream from Trickling Springs Creamery
- Petite Fully-Cooked Hickory-Smoked Virginia Country Ham
- Venison and Elk Stew Meat
- Autumn Harvest Kraut by Farmstead Ferments
- Quart-size jars of Rappahannock Virginia Oysters
- The Winter 2011 Issue of Flavor Magazine is here!
- Almonds, Pecans, Walnuts, Peanut Butter, Raisins, Dried Cranberries, Muesli, Quinoa and Wild & Brown Rice are all back!
Week 2 of Arganicans Care
Arganica is now in week two of the special Arganicans Care holiday campaign to give Arganicans a chance to give food and monetary donations to special local food banks and charities dedicated to improving the communities in which they live.
Who will it Help?
Throughout the month of December 2011, Arganica is campaigning for donations for people in high need of healthy, organically produced food. We have partnered with local food banks in each of our base cities:
- Virginia Peninsula Food Bank (Virginia Beach)
- Feed More Food Bank (Richmond)
- Blue Ridge Area Food Bank (Charlottesville)
- Bread for the City (Washington DC)
- Maryland Food Bank (Baltimore)
- Philabundance (Philadelphia)
Each of these organizations does incredible things to serve our communities, and all are worthy of our support. They are also in great need this (and every) holiday season for healthy foods and vegetables that many of their clients do not have easy access to. We want you to get to know each of these organizations better, and we will feature one each week for the rest of the month highlighting their amazing feats that are many times taken for granted.
Why do this?
We KNOW Arganicans care about supporting the local economy from beginning to end. IN FACT, when we polled the Arganica membership on our Facebook page last week, 72% of members told us that “Supporting the Local Food Movement” was their favorite part of being an Arganica Member! With this spirit in mind we starting thinking of more ways to expand ways to get our members involved directly. By donating local produce or money through Arganica this month, you are supporting BOTH the local community AND local food producers.
How does this work?
Over the next five weeks, weekly order forms will have a section on top called “Arganicans Care”. All you have to do is select who you would like to donate to and what you would like to donate.
Members can choose to donate a produce box filled with $25 worth of healthy fruits and veggies OR they can donate $25 cash to the organization of their choice. 100% of all donations will go to charity and Arganica will cover all costs of sourcing and packaging the food and delivering the crates and money to the food banks.
Donations will be collected from Dec. 3rd to Jan. 2nd and deliveries will be made the week of Jan. 9th.
Let's make this happen!
The food banks are anxiously awaiting the healthy foods, so please be sure to help the Arganicans Care campaign and help support the local food movement.
Arganicans Care about Feed More Food Bank
“FeedMore will maximize all available resources to ensure that none in our community shall go hungry.” With this bold mission, Feed More Food Bank (FMFB) literally hits the pavement of the greater Richmond area to do some real good in the community.
One of their main focus areas is child hunger, a significant problem in many impoverished communities in the region. Amazingly, many children in these communities rely on local schools for the majority of their food intake. When these kids are not in school, food is hard to come by. To combat this, FMFB provides hot meals during evening afterschool programs, in the summertime, AND on weekends and school holidays.
Families also need help in their homes. FMFB provides home delivered meals to families who do not have the means to prepare their meals due to injury, job loss, loss in family, etc. FMFB also has a “mobile pantry” program where they bring healthy foods to the infamous “food deserts” in their communities. Innovatively, they have created a “meals on wheels” program for the elderly who are in great need of food, help in preparation, AND a companion to enjoy their meal with.
The Feed More Food Bank is well deserving of our support!
Arganica Holiday Gift Sets
Remember that we are still offering the following gift sets for the favorite Foodies on your list.
The Chef's Choice Gift Set was designed for the adventurous chefs in your life. It consists of a bottle of Red Wine Merlot Vinegar, Basil infused Olive Oil, Grade A Dark Amber Maple Syrup and a bar of Fair Trade Extra Dark (80% Cacao) Chocolate.
The Brunch Feast Gift Set includes a collection of yummy, easy to assemble breakfast or brunch treats to be enjoyed during lazy mornings with family and friends.This feast set includes a box of Cherry & Chocolate Chip Scone Mix, Maple Almond Granola, Fig & Honey Conserve, Strawberry Dark Chocolate Sauce, Blend 90 Whole Bean Coffee, Spicy Hot Cocoa Mix and an assorted bag of the best Biscotti on the planet.
Take a peek at the order form to see our special holiday pricing for these gift sets.
Producer Profile: Planet Earth Diversified
Stanardsville, VA
Planet Earth Diversified’s founder, Mike Clark, began farming in central Virginia in 1975, fueled by a love and respect for the earth and a healthy supply of clean-burning biodiesel.
After working with the VABF Organic Certification Committee to create guidelines for the first implementation of organic certification in Virginia in 1990, Mike began farming fulltime. Since the 90’s, Planet Earth Diversified’s premium organic microgreens, veggies, berries, herbs and lettuces have been featured on the plates of diners at the 5-star Inn at Little Washington (ranked Top 10 Best Restaurants in the World by The International Herald Tribune), “Iron Chef” judges, and President Obama himself.
Planet Earth Diversified occupies 5 acres of a 15 acre plot in Stanardsville, VA, and boasts (in addition to several radically painted abandoned vehicles and an aggressively affectionate cat, Sunny) 10,000 square feet of biodynamic greenhouses, small batch pesto-making facilities, and rolling outdoor garden plots that fill the farm with sweet herbal fragrance in the warm months.
Swing by anytime after 5:30 am and say hey to Mike at the Charlottesville City Market, where he’s been a vendor for 23 years, or watch him educate the masses on sustainable, local food systems as the host of “Meet the Farmer TV” at watch.MeetTheFarmer.tv
On Our Order Form:
Prepare summer-fresh pesto dishes year round by thawing and gently heating a 7oz container of Arugula, Basil, Red Sorrel, or Watercress frozen pesto in a pan with a glug of extra virgin olive oil, and al dente Mona Lisa Pasta Fettuccini, Linguine, or Ravioli.
Complete your quick and easy weekday meal with a green salad topped with a sprinkling of Planet Earth’s fresh-cut basil, dill, mint, rosemary or thyme (.25oz baggies).
Suzy's Kitchen Notes
Kale, Avocado, Apple and Toasted Almond Salad
Serves 4 as a side, 2 as a main
Massaging the kale with the olive oil, avocado and salt as described below “cooks” the kale, transforming it into a tender, more digestible food that still retains all its natural antioxidants because no nutrient-diminishing heat has been applied.
- 1/2 lb Big City kale, thick stems removed and coarsely chopped
- 1 ripe avocado, diced
- 1/2 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly cracked ground pepper
- 1 carrot, peeled and sliced into half moons
- 1 small sweet, crisp apple, unpeeled and sliced thin
- 1/4 of a small red onion, minced
- 1 large handful toasted almonds
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Combine the kale, avocado, garlic and olive oil in a large bowl. Add a sprinkling of salt. Using your hands, gently massage the oil and avocado into the kale for about 3 minutes. The kale will soften and shrink.
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Put aside a small handful of the carrot and apple slices. Gently fold in the remaining carrots and apples into the salad. Taste and season with salt and pepper.
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Plate the salads, garnishing the top of each serving with the reserved carrots, apples, red onions and almonds.
Happy local eatings from the entire Arganica Team!
