Thursday, January 27, 2011

valentine's day at food matters


Not Your Momma's Valentine's Day

Nothing dyed red or pink.

No heart-shaped food.

No chocolate fountains.

No overpriced menus.

This is our solemn vow.

This year Valentine's Day falls on a Monday, a day we would normally be closed. So we have decided to open the private dining room for

twenty peoplesixteen people and one big food orgy. And while there will be no tacky commercialism you can rest assured that we will eat and drink well. Simple, sultry ingredients prepared and served humbly by the two of us. We hope you'll join us.

with love,

christy and tom

utensils down first course

salted avocado, olli coppa and figs, local goat cheese and honey, fresh toasted pumpkin seeds, warm olive oil and herb dip, locally baked bread

lobster with handmade tagliatelle, lemon mascarpone, and fresh herbs

marsala of rose veal with local mushroom risotto

chocolate pudding, mint cream, crispy cookie

and

salted caramel dip with local apples

$85/person, $160 a couple*

includes wine



please call 703-461-3663 to make a reservation.

sourced from:olli salumeria, cherry glen goat cheese, feree bee products, lyon bakery, farmer alain baillet and his humanely raised veal, mother earth mushrooms, and papa's orchard

*those who don't drink are welcome to attend for $70 a person

Thursday, January 20, 2011

Quick Last Minute Offer Expires Friday 1/21

Click here to download a free copy of the January/February Issue of Natural Life Magazine!

Wednesday, January 12, 2011

Meet the Farmer Dinner Moutoux Orchard

We wanted to let you all know that on Saturday March 5 we will host Farmer Rob Moutoux from Moutoux Orchard in Loudon County, Virginia for a dinner.
This will hopefully be the first of many opportunities to meet local farmers at Food Matters. In addition to dinner guests will enjoy a discussion led by Rob about which subjects he is most passionate: soil fertility, nutrient dense food, and the soil/animal/human nutrition connection.
Details of the March 5 dinner will follow. You can also find more information through our newsletter. Sign up at
www.foodmattersva.com.

Thursday, January 6, 2011

Happy New Year! 2011 Terms

Food Matters’ CSA 2011


What Is The Food Matters CSA?

The Food Matters Community Supported Agriculture program seeks to source local produce and products for our members for thirty eight weeks out of the year. Our CSA gives you access to the broad network of farmers and producers we use for our restaurant. As a result we are able to provide a longer running and more diverse offering of our region’s bounty. Tom and Christy each have more than 15 years restaurant experience and have worked hard to form relationships with the farmers and producers whose foods you will come to know and love.


Duration Of CSA

We will provide 37 weeks of produce and/or products for pick up on Saturdays at Food Matters. Beginning March 5 and ending November 19 (no pick up on August 20.)


Cost of CSA

$23 per week for each share, 37 weeks, $851.00 plus tax.


Payment Terms

Payments are due on or before February 27. We would prefer you paid for your entire share in advance. We are willing to allow partial payments - either two or four. The whole or partial payments must be made on the following dates:


One Payment: $851.00 plus tax due February 27.


Two Payments: $425.50 plus tax due on February 27, $425.5 plus tax due July 9


Four Payments: $212.75 plus tax due on February 27, $212.75 plus tax due on April 23, $212.75 plus tax due on July 9 and the final $212.75 plus tax due on September 17


All 2010 Members have a guaranteed spot should they choose to join.


Accepted Forms of Payment

We accept Visa, Mastercard, American Express, cash, and personal checks. Please do not pre-write your check without the tax!




Items and Amounts Included in Weekly Deliveries

Produce and products will be gleaned from the farmers, gardeners, producers, co-ops, and community garden plots we steward. We, like the farmers, cannot guarantee the availability of anything at anytime. All produce from our farmers is either Certified Organic or the farms are practicing organic but not seeking certification or cannot afford certification.


In addition to produce, we may supplement your bag with items such as honey, maple syrup, cornmeal, cheese, and beans in order to offer you a greater variety of foods to enjoy. Recipes are also included each week. Information will be communicated via e-mail and our CSA blog.


A share will feed a couple most of their vegetables for a week or a small family who cooks at home several nights a week.


Typical Items From Specific Weeks In 2010 CSA:

February: Yellow Carrots, Purple Beets, Yukon Gold Potatoes, Honey, Button Mushrooms, Red Potatoes, York Apples, Red Bull Onions

May: Scallions, Radishes, Kale, Broccoli Rabe, Fresh Chive Plant

July: Tomatoes, Corn, Cantelope, Peppers, Beans, Garlic, Beets

October: Stayman Apples, Mutsu Apples, Cabbage, Carrots, Leeks, Broccoli, Potatoes, Sweet Potatoes


Weekly Recipes, Information, Etc.

As a member you will be added to our CSA e-mail list and blog so that you receive weekly updates through your e-mail. At any point you may visit the blog to view or leave comments or recipes, search for ideas, or just hang out. The blog address is:

www.foodmatterscsa.blogspot.com

How Pickups Work and Location of Pickups

Pickup is simple. Each week a reusable bag of produce will be provided. Simply sign for your bag, return your bag from the previous week, and either head out or stay to eat at Food Matters. It is important that you return your bag so that we can reuse them each week.


If You Cannot Pickup

You may have someone else pick up for you and in this case you do not need to communicate anything to us. Just make sure that person signs for you. If no one can pick up we ask that you let us know by Wednesday of that week and you may double up on another week. You must let us know by Wednesday of the week you plan to double up.


Very Important: If you cannot come please do not call or e-mail the day of pickup. In this case your share may not be available. All shares left at the end of the day on Saturday will be donated to a local shelter or family in need. You absolutely may not pick up your share on Sunday. The bags are broken down on Saturday and the produced is repurposed or donated.


Pickup Location

Food Matters on Saturdays from 11am to 11pm.

4906 Brenman Park Drive

Alexandria, VA 22304

703-461-3663

www.foodmattersva.com


Availability of Local Meat, Poultry, and Other Items

Meat, cheese, and/or other items will be available for purchase but some notice will be needed for those orders.

Chickens will always be available. Any order of more than one will require advance notice.

Eggs can also be purchased at the restaurant.

Other items can be purchased from us. Just ask – we might be able to find it!


Benefits of Joining our CSA:

10% off all Food Matters Food Purchases for Members During CSA Season

-Knowing where your food comes from

-Learning about new produce and how to cook it

-Eating seasonally

-Fellowship opportunities with other members

-First priority at future membership

-Supporting a way of life: The number of small farms in the United States has decreased dramatically in the last decade. Please help us preserve an honest and worthy means of making a living. (No Farms, No Food)

-Enhance local economy: By purchasing produce and other items from local growers you are providing stability to your local economy through the support of local businesses.

-Freshness: Locally Grown foods are the freshest you can find anywhere! You will be amazed at the difference in taste that “fresh” makes.

-Save natural resources: Buying locally makes you a valuable link in the process of saving resources such as fossil fuels and packaging materials. We are right here in your community, so the expense of transportation and delivery is kept to a minimum.


What You Need To be Able To Do

-Pickup on Saturdays, most of the 37 weeks

-Cook often

-Understand what it means to eat with the seasons


Still Not Sure? Here Are Some Comments From Members:


“Thanks! We love hearing what is available beforehand, so we can go to the

farmers market or store in the morning and not buy the same stuff, or

can buy another ingredient from the recipes. The variety is nice, too.”


“Thanks for including where/how to store the different vegetables this week. Very useful. I also wanted to say that I tried your recipes for pea shoots and the Asian greens and they were killer! Thanks so much for providing suggestions for how to cook with ingredients we may not be all that familiar with.”


“Please sign me up for this great opportunity to get some great food and support the local farms. Also, thanks for your commitment to the community and Cameron Station. My friends and I here are grateful for Food Matters and enjoy you place very very much.”


“This was my first year with CSA, and I am anxious to do it again next year. Thanks so much for creating a program that lets me support local producers, eat better, get creative with cooking, and remind me of spending great times with my family in the garden when I was a kid.”


“So thank you for the enrichment of my life---with the CSA and with the ongoing commitment to healthy food in the restaurant. I try to drag anyone in that I can!!! I will miss the Saturday adventure.”


“Our involvement with your CSA has been many things to us. Introduction to vegetables we had never tried. An increase in the amount of veg we are eating. Weight loss and better health. Coming to Food Matters each Saturday has been easy and fun. Fun every time we look inside our bag to see exactly what we have. All in all the experience has been great! Sign us up for next year.”


“We've thoroughly enjoyed being members of the CSA. Just finished a delicious dinner of roasted broccoli, curried sweet potatoes, and mashed cauliflower! We definitely would like to participate again.”




Can you tell how important this is to us?


If you know that you'd like to join please plan on making your first payment (but do not pay until confirmed) and respond to christy@foodmattersva.com with the following information:

1. Contact person for your FMCSA Membership Account (one contact

per account, please.)

2. The e-mail address(es) that you'd like to have on the list to

receive information. (If you are sharing the bounty, you

may want to have your FMCSA partner receive communications.)

3. Phone number for the contact person.

4. Choice of payment plan (one, two, or four payments.)

5. How did you find out about us?


How To Quit

We rely on your membership for 37 weeks but if you are sincerely dissatisfied you may request cancellation and we will refund your money. If we are unhappy with any member’s lack of participation we reserve the right to cancel that membership and refund the money for the remaining weeks.

Friday, November 19, 2010

The Last Delivery Of The Year November 20, 2010

Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning. -Winston Churchill

PS-You can keep your bags this week!

Braising Greens Mix - Second Spring Farm
Hakurai Turnips- Second Spring Farm
Bintje Potatoes - Path Valley Farms
Green Leaf Lettuce - Landisdale Farm
Carrots -Breezy Hill Farm
Nittany Apples -Papa's Orchard
Honey -Ferree Bee Products
Monacacy Ash -Cherry Glen Goat Cheese

We're picturing a beautiful Thanksgiving table with loads of thoughtfully prepared local food for everyone to enjoy. And while we're on the subject, thank you.
Thank you for supporting Food Matters as well as local (and really small) farms. You have made a difference in the lives of so many. You have taught your children where food comes from and how to eat well. You have spent your hard earned money and in turn have voted with your dollars for something you feel to be important. You have made a long commitment to eat and cook and pick up and not waste.
Thank you for the bags of donated food that went to people who needed them badly. An anonymous gift is so heart-breakingly generous.
Thanks for your questions and comments and constructive criticism.
We are thankful for your notes and your words.
So very thankful.

We hope to see you again next year because in just four short months this will start up again! Whether or not you choose to join again please share with us any (helpful and kindly-stated) feedback that you feel would make this program better.

In the meantime we'll keep supporting local farmers through our menu, through the Winter months, so we hope to see you at Food Matters.

with thanks,

christy and tom

Saturday, November 13, 2010

This Week's Delivery Saturday November 13, 2010

At home I serve the kind of food I know the story behind.
-Michael Pollan


Mushrooms-Mother Earth Farm
Acorn Squash-New Morning Farm
Broccoli-Northern Neck Fruits and Vegetables
Nittany Apples-Papa's Orchard
Turnips-Second Spring Farm
Arugula-Second Spring Farm


Recipes and Information

Nittany apple-Medium to large fruit is a York Imperial type. Apple is green to yellow in color with reddish blush. Flesh oxides very slowly and gives a creamy yellow color to processed products. Outstanding for processing and baking.

Arugula Aioli (Garlic Mayonnaise)
Use this delicious and healthy spread for sandwiches or with cooked vegetables!
Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

Mushroom Ragout

A rich mushroom dish, great on it's own, with pasta, or with fish or meat.

1/2 pound mushrooms
1 tablespoons butter
1/2 leek, white part only, thinly sliced (about 1 cup)
1/8 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/8 cup dry white wine
1/4 cup stock (chicken or vegetable)
2 T creme fraiche or sour cream (plus a little more if desired)
Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

With Thanks,

christy and tom

Saturday, November 6, 2010

This Week's Delivery Saturday November 6, 2010

Rutabagas – Landisdale Farm
Magness Pears – Papa’s Orchard
Sweet Potatoes – Northern Neck Fruits and Vegetables
Butternut Squash – Second Spring Farm
Braising Greens – Second Spring Farm


  • Recipes and Information
Braising Greens are a certain combination of greens that are meant to be eaten together. The mix usually includes collard greens, kale, asian greens, swiss chard, mustard greens, turnip greens, beet greens, and/or dandelion greens. Store the greens in a damp cloth in the refrigerator. Remove any tough stems before eating. the greens can be eaten raw but they have a strong flavor and texture and usually taste better cooked. they can be steamed, sauteed, added to pastas, soups, rice, potatoes, or simply cook and toss with olive oil or butter and salt.

Braising Greens Tacos

- serves 2 -

12 ounces braising greens
1 1/2 tablespoons vegetable oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1/2 cup chicken or vegetable broth, or water

12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
1 cup crumbled queso fresco (or feta, or goat cheese)

A large handful (6-10) cherry tomatoes
1 chipotle pepper in adobo sauce
(Alternatively, a store-bought salsa or hot sauce will work)

Procedure

1. Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

2. Meanwhile, slice the greens crosswise into 1/2 inch slices.

3. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished.

4. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth.

5. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco.


with thanks,


christy and tom