June 28, 2011
Thursday June 30, 2011 at 5 pm we are going to have a bed building volunteer party. There will be a buffet featuring local foods. If you would like to come and pitch in for a little while we would appreciate it very much. If you happen to have a wheel barrel and a shovel and are willing to lend for a couple of hours please bring them along. Kids are welcome, just keep an eye on 8 and unders. We’ll be putting together straw bales, cardboard, paper and composted material. This method is being taught to us by Maurice Small who is an urban farming pioneer. He’s been doing this for 20 years and has helped to create hundreds of community gardens throughout the Rust Belt. Maurice will be on site to help oversee the building of the beds. As well, you can meet our entire team and family. We hope to see you there. Thanks.
June 28, 2011
Since we have a few new vegan clients as well as omnivores joining the csa this week we tried to create menus that can play double duty in both categories as needed.
1. Quinoa and vegetable (Covered Bridge gardens fresh peas, Devils backbone carrots) stuffed Rainbow farm patty pan squash with a side of Old Husher farm/Chad Krawtschenko sautéed swiss chard. Chad not only grew some of the tender greens, but he also cooks them. So glad he’s our farmer as well as a Chef. This is going to go great with the hearth bread I got from Earth’s crust at Gordon Square market. *FREEZER FRIENDLY-thaw completely before cooking.
2. Angel hair pasta with Chad’s farm pesto and roasted vegetables and chicken (Plumb creek farm) for the omnivores. Rainbow farm summer squashes, Killbuck valley mushroom, Oasis acres tomato, sautéed Devil’s backbone swiss chard. *FREEZER FRIENDLY-thaw completely before cooking.
3. Stir fry with Killbuck valley Mushroom rice, Rainbow farms peppers, Eco village snow peas, Tinkers Valley Farm broccoli, Killbuck valley shiitake mushrooms. I added some roasted Plumb creek duck for the omnivores.
4. Covered Bridge gardens stone ground grits, with Millgate farm braised beef cheek for the omnivores and an organic braised TVP and kohlrabi-kale for my vegans. Also, a side of Oasis acres arugula salad, salash farm baby fennel, Muddy fork farm beets with a lemon vinaigrette. *FREEZER FRIENDLY-the entrée is freezer friendly. The salad of course is not. You can swop out the salad for another side. Thaw completely before cooking.
June 21, 2011
Covered Bridge Gardens on Netcher Road in Jefferson will be the site of a unique dining experience on July 25.
Covered Bridge is teaming up with SŌW Food Catering to host a dinner “down on the farm” to raise money for Autism Speaks, an organization that helps raise awareness of the prevalence of autism locally and around the nation. 20 seats are available. Guests will be seated with a view of the fields where their dinner was grown, while watching the sunset. Seating will be moved to the rustic barns if the weather is inclement.
Chef Doyle will use produce grown at Covered Bridge Gardens and incorporate other ingredients from local producers. The menu will be based on the harvest from the fields that day. Grand River Cellars will present their Austin Red and White wines. (Proceeds from sales of this wine go to Northeast Ohio Autism Group.)
Dinner will start at 7:00 pm with a tour of the farm. Cost of the dinner is $95 per person and reservations can be made by calling (440) 862-1682. Seating is limited to 20 people for this first dinner, but organizers hope to be able to hold more such events. Deadline for reservations is July 18.
Covered Bridge Gardens is located at 1711 Netcher Road, about a half-mile east of the Netcher Road covered bridge.
All proceeds will benefit Autism Speaks.
In addition, Doyle is sponsoring a walk team known as Puzzle Peace that will participate August 21 in the Walk Now for Autism event to be held at Voinovich Park.
June 18, 2011
This will be a fun class focused on French classics. I’m working on the menu now. TBA.
June 18, 2011
We’re so excited to be doing such a great class at Maple Heights Library in their wonderful auditorium. visit the library events site to find this and many other great classes we’ll be doing throughout the summer.
June 15, 2011
Executive Chef Brian Doyle is continuing to expand his knowledge and expertise throughout our community. Chef Brian’s new green company, SŌW, is at the forefront of greening Cleveland while doing business as a creative catering and farm all-in-one.
June 10, 2011
Here’s a great easy summer time strawberry season recipe you can do any time.
Strawberry Rhubarb Napoleon
Food Item: Amount: Notes:
strawberries 1 1/2 quart trimmed and quartered
rhubarb 1/2 lb. diced
granulated sugar 1/2 cup
heavy cream 1 pt.
vanilla beans 1 each
powdered sugar 3 Tablespoons
lemon zest 2 Tablespoons
puff pastry 1 box cut into squares or rounds
Preheat oven to 350 degrees. Place puff pastry on a sheet tray and bake for about 15-20 minutes until golden brown. Let cool.
Meanwhile combine the rhubarb, 1 quart of the strawberries (reserve the other 1/2 quart) and granulated sugar in a pot. Cook for 20 minutes. Let cool. Add the remaining 1/2 quart of strawberries.
Add the heavy cream to a mixing bowl and beat with whisk until half whipped. Add the vanilla, lemon zest and powdered sugar and continue whipping to medium peaks.
Take the puff pastry and cut cross ways into three pieces. layer the strawberry rhubarb compote with the cream and puff pastry. serve.