Arganica Farm Club

Hello Arganicans,

We hope you’ve had a chance to spend some time out in the wonderful warm sun this week. This past week’s weather may have been just a tease, but I’m convinced that it’s a reminder that spring, along with all of its bountiful, beautiful produce, is just around the corner. Another hint that spring will be here before you realize are the organic berries now coming to us from farms in California. Yes, we will switch to local berries as soon as they are ready. But for now, you can get your berry fix with organic and domestically produced strawberries, blackberries, blueberries and raspberries!

Next, we want to apologize. You see, we overwhelmingly underestimated how popular our strawberry and blueberry yogurts from Pequea Valley Farm would be upon launching them last week. As a result, many of our Sunday-delivery members did not receive the yogurt they ordered. Please don’t let our error deter you from trying this wonderful yogurt. Place another order for them – we promise we’ll have plenty for you to feast on this week!

New This Week:

• Organic Strawberries, Blackberries, Blueberries and Raspberries from California
• Gadino Cellars Chardonnay and Thibaut-Janisson Winery’s 2008 Cuvée d'État Blanc
• Arganican’s Care Wrap-up
  
• Producer Profile: Anderson’s Seafood
• Suzy’s Kitchen Notes: Strawberry, Blackberry and Vanilla Custard Verrines

Thibaut-Janisson Winery’s 2008 Cuvée d'État Blanc is the result of a collaboration between internationally acclaimed winemaker Claude Thibaut and French champagne producer Manuel Janisson. Lucky for us, Thibaut moved to Charlottesville, Virginia in 2003 and has been working ever since to bring the pleasures of champagne and sparkling wine to a wider audience, encouraging they be consumed not only during special occasions. The Cuvée d'État Blanc is a sparkling wine made from 100% chardonnay from Ivy Creek Vineyards, the oldest chardonnay vines in Virginia. It was served at the White House during President Obama’s Inaugural State Dinner in 2009.

Arganicans Care Wrap-up

Remember the Arganicans Care campaign in December? Thanks to our members we we're able to complete donations to some amazing organizations to the tune of $3,000+. Thanks to all our warm hearted members and to the organizations who do great work day-in and day-out.

Producer Profile: Andersons’ Fresh Seafood

Charlottesville, VA



Anderson Carriage Food House has been providing Charlottesville’s finest chefs with fresh, sushi-grade seafood since 1929. Proprietor Ted Anderson, a descendant from three generations of fishmongers, guarantees that Arganicans are delivered the highest quality, seasonal seafood straight off boat, caught by fishermen he knows and trusts.

Whether you’re in the mood to grill a thick fillet of rich Alaskan salmon, or want to impress dinner guests with Snow Crab legs, meaty Maine lobster tails, or sweet, “unwashed” (not chemically treated) wild-harvested oysters, Anderson’s has got your haul.

Suzy's Kitchen Notes

One of the reasons why I love cooking so much is that it gives me the opportunity to explore and find new, delightful food discoveries. For example, this week I learned about the verrine (pronounced “ver-een”). The French word verrine literally translates to “protective glass” and refers to a trend that started in France more than a decade ago. By definition, verrines are layers of yumminess served in a very small glass or bowl that’s designed to feature the various layers of color and texture. A verrine can be served as a dessert or appetizer and can be sweet or savory, hot or cold, raw or cooked. Our verrine is comprised of layers of cooked vanilla custard, a sweet strawberry sauce, whole blackberries, slices of fresh strawberries, and chunks of Michelle’s Granola to add crunch. This elegant dessert comes together quite easily. Serve it the next time you’re looking for a beautiful reminder of the layers of color soon to arrive this spring!

Strawberry, Blackberry and Vanilla Custard Verrines
Adapted from La Tartine Gourmande

Serves 6

Ingredients

• 2 ¼ cups whole Trickling Springs or Homestead Creamery milk
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 large egg yolks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• Sea salt

• 3 tablespoons sugar
• 1 pound or more fresh strawberries (divided into 14 ounces for the sauce and the rest to be sliced and served fresh)
• Michele’s Granola (use your favorite variety)
• 6 ounces fresh blackberries

Directions

1. Bring the milk and vanilla to a gentle simmer in a saucepan.

2. Meanwhile, combine the eggs, egg yolk and sugar in a separate large bowl and whisk until thoroughly combined. Add the cornstarch and a pinch of salt to the egg mixture. Whisk again to thoroughly combine.

3. Very slowly pour the milk mixture into the egg mixture while stirring constantly. Return the newly formed custard mixture to the pot and reheat.

4. Watch carefully. Once the custard reaches a gentle simmer with bubbles forming at the surface, cook an additional 1 minute, stirring constantly. The custard is ready when it thickens and coats the spoon.

5. Transfer the custard to a large bowl set in an ice bath. Stir the custard occasionally to cool and prevent a skin from forming at the surface. Cool completely and refrigerate if not using immediately.

6. Place 3 tablespoons sugar and 14 ounces of strawberries in a blender and puree until fine to make the strawberry sauce.

7. To assemble, place a thin layer of granola on the bottom of 6 small glasses or glass bowls. Evenly divide and place a layer of custard in each, then drizzle a layer of strawberry sauce on top. Finish with slices of fresh strawberries, whole blackberries and a small handful of crumbled granola.