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tomatoes vs squirrels

Tomatoes vs Squirrels and Other Garden Foes

Spoiler Alert: The squirrels won

This is a story of tomatoes vs squirrels. It’s a sad story. But it has a suprise happy ending, so read on!

I grew up eating fresh-from-the-garden tomatoes. Biting into that sun-filled explosion of fully ripened flavor was one of the great joys of my childhood summers. So delicious!

But then I grew up and life got busy. I tried to keep a garden going but, you know — kids, work, traveling for work… I stopped gardening for a long time. At the grocery store, I’d always try to find the best tomatoes I could, but those homegrown, vine-ripened tomatoes of my youth had ruined me. Grocery store tomatoes looked beautiful but they just tasted like pale imitations of the real thing.

So I finally got back to gardening several years ago. I turned the soil, added compost, planted my seedlings, watered, and nutured. The tomato blossoms came, then the first hard green fruits that slowly grew bigger and began to turn a teasing shade of almost-red. I could practically taste them. Little did I know.

The squirrels were lying in wait.

Not just any squirrels. These were greedy squirrels. Ferocious squirrels. Greedy, ferocious, tomato-loving monster squirrels. And cruel! Sometimes they’d spot a tomato when it was about two seconds shy of being fully ripe and take a big bite out of it. But just one bite. Just enough to spoil it for anyone else. Other times they’d carry off their booty and leave a mangled, blood-red mess of a veggie massacre. They’d sit up in the trees and laugh.

I tried netting. More netting. Netting on top of netting. So much netting that I’d wind up tangled in it like a mummy. But not the squirrels. They came and went in that netted fortress like it had a revolving door.

I tried putting the fear of fake owls in them. They knew no fear. Even my three dogs got nothing for their squirrel-chasing efforts but a scolding from the fearless tomato bandits.

I should have put up a marquee over my garden and sold tickets: BIG FIGHT TONIGHT! TOMATOES VS SQUIRRELS! And don’t get me started on slugs, kale-devouring caterpillars, those worms that rot your squashes just before they’re ripe… my gardening Enemies List is long.

But now that I’m with Seasonal Roots, all my gardening woes are solved. When tomatoes are in season, whether they come from the field or the greenhouse, I get to enjoy that mouthwatering burst of vine-ripened tomato goodness with every order. Yum.

As for the squirrels, they’re now raiding the bird feeder. But that’s another story.

Leslie
Seasonal Roots Marketing Maven

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

Summer Mocktails or Cocktails

Summer Mocktail or Cocktail Recipes!

It’s hard to beat a cold refreshing drink while enjoying the great outdoors this Memorial Day — or any day! Whether you’re at the beach soaking up some rays or just kicking back on the patio, you’ve got to try these yummy drink recipes. They’re fun, fresh, and actually pretty healthy, whether you serve them as mocktails or cocktails, because they start with super fresh local produce.

Strawberry Cooler Recipe

Ingredients: 

  • 3 cups water
  • 5 cups sliced fresh strawberries
  • 3/4 to 1 cup sugar
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup ginger ale
  • crushed ice
  • additional strawberries, optional

Directions: 

  1. In a blender, process the water, sliced strawberries, sugar, lemon juice, and zest in batches until smooth.
  2. Strain the berry seeds if desired.
  3. Pour mixture into a pitcher; stir in the ginger ale.
  4. Serve in chilled glasses over ice. Garnish with strawberries and enjoy. Or add vodka for a refreshing cocktail.

 

The Green Giant: A Garden-Fresh Cocktail With Peas

Peas?! Yeah, seriously, you have to try this refreshing green cocktail. It’s perfect for spring!

Ingredients: 

  • 2 ounces vodka
  • 4 sugar snap peas
  • 1 sprig tarragon
  • 1 ounce lemon juice
  • 1/2 ounce dry vermouth
  • 3/4 ounce honey

Directions:

  1. Muddle 4 sugar snap peas, 10 to 12 tarragon leaves, and honey in a cocktail shaker.
  2. Add the remaining ingredients and shake with ice.
  3. Strain into an old-fashioned glass over crushed ice.
  4. Garnish with two sugar snap peas.

 

Celery Cup No. 1

Ingredients: 

  • 2-inch piece celery stalk
  • 1-inch slice cucumber (fresh, English)
  • 1/4 cup cilantro (fresh)
  • 1 ounce lemon juice
  • 1/2 ounce vodka
  • 1-1/2 ounces cucumber vodka
  • 3/4 ounce agave nectar

Directions: 

  1. In a mixing glass, muddle the cucumber, celery, cilantro, and lemon juice into a pulp.
  2. Add the vodka and agave nectar.
  3. Cover in ice and shake hard for 10 seconds.
  4. Strain into a tall glass over fresh ice and garnish with a piece of celery.
  5. Serve and enjoy!

 

Strawberry Mojito

This delicious and refreshing cocktail is perfect for a sunny day, or it can even cheer up a cloudy day.

Ingredients: 

  • 1 lime
  • 5 strawberries
  • 1 sprig mint
  • 1 teaspoon white sugar
  • 2 ounces white rum
  • 2 to 3 ounces club soda
  • strawberry, garnish
  • sprig of mint, garnish
  • lime wedge, garnish

Directions:

  1. Cut the lime in half, then cut each half into three or four wedges. Remove the stems and slice the strawberries. Pull six to eight leaves from a sprig of mint, leaving the top intact for a garnish.
  2. In a tall glass, add 3 to 4 lime wedges, the sliced strawberries, and individual mint leaves. Top with the sugar.
  3. Muddle well to mash the fruit and dissolve the sugar.
  4. Fill the glass with crushed ice and add the rum.
  5. Stir well to integrate the fruit and mint into the ice. Top with soda.
  6. Garnish with a strawberry, lime wedge, and sprig of mint. Serve and enjoy!

Credit: thespruceeats.com & tasteofhome.com

Donation List from Teacher Appreciation Week

Donation Announcement and Other Shout Outs! 

This year, teachers have had to adapt to constant change. And now that teachers are in the final year-end sprint, we know they’re still doing it every day. We so love our teachers! So in early May, we organized a drawing for three lucky teachers to win a free membership to Seasonal Roots (usually $50) and a $100 credit toward fresh veggies, fruits, dairy, eggs, meat and more from Seasonal Roots.

Knowing how much teachers care about kids, we also asked them to nominate their favorite kid-related cause to receive a Seasonal Roots donation. After randomly selecting our three teacher winners, we randomly selected one of the teacher-approved organizations.

And the winner is:
REACH OUT & READ VIRGINIA!!!

We’re excited to donate and support their great work! Reach Out & Read Virginia believes all families should have the tools and information they need to make reading aloud a daily routine. They help integrate reading into pediatric practices, advise families about the importance of reading with their children, and share books that serve as a catalyst for healthy childhood development.

Check out all these worthy charities that were nominated by our local teachers!

Other causes that teachers care about:

  • Youth civic engagement
  • Child trafficking
  • Youth sports coaching
  • Ending childhood obesity

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

Teacher Appreciation Week starts May 3rd!

It’s Teacher Appreciation Week!

Wow, do we need to send some extra love to our teachers this year! The Seasonal Roots community feels so connected with teachers. Among our team members and customers, many of us in the Seasonal Roots family are teachers. And many of us are parents with kids in the “classroom” — in all the forms that it took this year.

The past year has posed unending challenges for all of us – especially our teachers.

To respond to the shifting safety protocols, teachers had to…

  1. Change their curriculum weekly (if not daily… or hourly.)
  2. Teach and motivate students online and in the classroom (often at the same time.)
  3. Look out for, and advocate for, students facing extra family challenges because of the pandemic.
  4. Deal with the realities of periodic COVID cases or exposures involving themselves, loved ones, and extended school family.
  5. Technology challenges and hiccups every day!

What a year it has been. So during this Teacher Appreciation Week we want to send some extra recognition and thanks your way.

We’re giving away 3 local food prizes worth $150 each for 3 deserving winners, who will be selected in a random drawing on May 6. Winners will need to live in our delivery area. https://www.seasonalroots.com/delivery-areas

We’ll also be donating to a cause that helps children. Which cause? We’ll let you teachers guide us.

Any teacher is welcome to enter the drawing. When you enter, be sure to nominate your favorite kid-related cause to receive our donation. We’ll pick one and also highlight them all to raise awareness.

Be sure to enter before noon on May 6!

 

Click here to enter the drawing!

Many, many thanks for all you do!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

free home delivery

It’s national Tell-a-Story Day: “Local food to the rescue!”


Hey, gather ’round – today is national “Tell a Story” Day! Do you have a local food story? Like the first time your kids tasted truly fresh green beans? Or that hilariously ugly potato that was shockingly delish? Spin your yarn on our Facebook page, and feel free to illustrate with pix! To kick things off, Faye tells her story about the time she broke her leg… and yes, it actually does wind up being all about local food! 
– The Veggie Fairy Editor

Once upon a time: A member tells her story

– By Faye D, Seasonal Roots member

A few years ago, I broke my leg. For two weeks I couldn’t put any weight on it at all and for eight weeks I was dependent on a wheelchair, a walker, crutches, and finally a cane. Needless to say I couldn’t cook or buy groceries.

Although my husband is not comfortable in the kitchen and only a little more comfortable in a grocery store, he did pitch in to do his best at cooking and the shopping. Still, it was a very difficult time for us both.

Online ordering with free home delivery saves the day

The best thing ever was that just before the accident I had signed up for Seasonal Roots. (In fact, I took that photo of my first home-delivered box of local food.)

What a life-saver! It was easy for me to go online and order the vegetables we needed. They always arrived on time, fresh and plenty to last the entire week. That was something I could count on.

The icing on top: Vegan options

Because we both follow a vegan diet, vegetables are a central and necessary part of our diet, and because of Seasonal Roots having good fresh vegetables to eat, that was one thing I didn’t have to worry about. I loved that. My husband loved getting his favorite vegan cinnamon buns!

This all happened back in the before-covid time. So one of Seasonal Roots’ market managers, Margo, even brought the box in for me and put it in the kitchen since I was still using a cane at that point. Thanks, Seasonal Roots…

THE END (sort of)

Vegan options, free home delivery, and lots of TLC will never end!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

kale recipes

These kale recipes make kids love kale

The right kale recipes made me, a grown woman, love kale, too!

– Written by Meredith M, veggie fairy & neighborhood Market Manager in Northern Virginia

– Photo by Sherri B, veggie fairy & Area Manager in Richmond, whose son can’t wait to sink his teeth into some fresh, local kale

I’ve never been much of a “routine” person, despite my best efforts. However, every Wednesday after I complete all my deliveries I do the exact. Same. Thing.

Upon returning home, I unload all the boxes my members have given me to reuse and recycle (thank you!) Next, I head to my kitchen, where I unload and put away my own basket of goodies — everything but the kale and an apple (or a handful of grapes in the summertime). Then I proceed to make my favorite lunh…

Have you always read about the numerous health benefits of kale, but just didn’t have that easy, go-to recipe that you would want to regularly use? Well, I’ve got that recipe.

Start by tearing up a TON of kale from one of our local farmers. Don’t be timid. This recipe is so good you’ll want more.

Top your heaping plate of kale with a sliced Saunders Brothers apple of your favorite variety. I’m partial to the sweet tartness of the Piney Golds at the moment.

Next, toss on some pecans, craisins, and blue cheese, feta, or goat cheese — whatever your preference.

Lastly, drizzle some delicious homemade vinaigrette. You can whip up a vinaigrette using extra virgin olive oil, local honey from Alfredo’s Beehive, salt, pepper, and some of that apple cider vinegar you’ve been choking down through tears ever since you read about that miracle potion. Go ahead and make a big batch of this vinaigrette. It lasts a long time in those mason jars you hang on to “just in case,” and it’s fabulous on a basic spinach, cucumber, and strawberry salad. So good! Here’s the step-by-step:

VINAIGRETTE

1/2 c extra virgin olive oil
1/2 c ALFREDO’S BEEHIVE honey
1/4 to 1/3 c apple cider vinegar
salt & pepper, to taste

(Kale salad recipe thanks to Homemadefoodjunkie.com.)

Ever since I began making this salad, I’ve been craving it. And I bet you will too. This one even made the cut for my Thanksgiving menu, and the competition was stiff — a heated battle between the kale and all the usual hearty stuff… but the kale won. It’s not easy being in the line-up alongside mouthwatering mashed potatoes, cherry pie, and the best corn casserole you’ve ever tasted, yet this salad still holds its own. But I digress.

Looking for a saltier alternative? That brings us to the next step in my Wednesday routine. I heat up the oven and use the rest of that curly bunch of greens to make chips!!

The spicy kale chip recipe I discovered long ago has never failed me. I tweak it here and there, but it comes out great every time. Even my harder-to-please family will chow down on these! I also recommend making kale chips when you need to use up the rest of your kale the day before Delivery Day to make room for the new bunch you’re about to receive. These zingy, savory chips disappear fast.

KALE CHIPS

(adapted from Ohsheglows.com)
1/2 bunch local kale leaves (approximately)
1 T extra virgin olive oil
1-1/2 t garlic powder
1/2 t chili powder
1/2 t onion powder
1/2 t smoked paprika
1/4 t fine grain sea salt or pink Himalayan sea salt
1/8 t cayenne pepper (optional)

Directions:
1. Preheat oven to 300. Line a large rimmed baking sheet with parchment paper or a silicone mat.
2. Remove leaves from the stems of the kale and roughly tear into large pieces.
3. Place kale in large bowl and massage in the oil until all the nooks and crannies are coated well. Combine all seasonings in separate bowl, then sprinkle on kale and toss to combine.
4. Spread kale onto the baking sheet in a single layer, being sure not to overcrowd the kale.
5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins total in my oven.
6. Cool the kale on the sheet for 3 minutes before digging in! Enjoy immediately, since they lose their crispiness with time.

There are lots more easy recipes to help you get in the kale habit on the Seasonal Roots Pinterest kale board.

And if you want to learn pretty much everything there is to know about kale, check out the Happy Happy Vegan blog for a deep dive!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

plant-based cheese

Introducing plant-based cheese & butter

EAT BETTER LIVE BETTER NEWSLETTER / November 6,2018

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Introducing plant-based cheeses & butter
You don’t have to be vegan or lactose intolerant to love UNMOO!

Unmoo is a new Richmond company making plant-based cheeses and butter that our Farmer Connector Sam has declared to be, “Amazing!” These artisan cheeses made from the milk of cashews and coconuts have their own unique flavors that people who can’t eat dairy will be grateful for… and the rest of us will want to add to our pizza-, cracker-, sandwich-, and bagel-topping repertoire.

Josh is the man behind it all. Josh loves eggnog. And cheese. And butter. But those dairy products don’t love Josh. Like a lot of lactose intolerant people, the Richmonder can’t eat dairy without suffering…

Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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legacy roasting fair trade coffee

Virginia fair trade coffee roasters

Legacy Roasting brews up coffee with a conscience

– By the Veggie Fairy Team

Want to feel good about your cup o’ joe? Make sure it’s sustainably and responsibly sourced.

One way to do that is to look for the certified Fair Trade label. Fair trade coffee means the coffee beans were sustainably grown by small-scale family farmers who got a fair deal.

Another way to make sure it’s responsibly and sustainably sourced is to know your coffee roaster. The only way you can know them is if they’re local. Here at Seasonal Roots, our Farmer Connector Sam knows all the local coffee roasters in our home-delivered farmers market. As a result, we know they’re committed to using beans that were grown and traded in a way that’s good for the environment and the people who do the farming.

legacy roasting & jolly roasters fair trade coffee

The newest local coffee roaster in our market is Legacy Roasting in historic Hopewell, Va. That’s Larry of Legacy Roasting on the right with a longtime member of our market family, Jolly Roasters. We talked with Larry of Legacy Roasting, so you can get to know one of your local coffee roasters, too!

VEGGIE FAIRY:

How’d you get started in the coffee business?

LARRY:

I always knew I wanted to own my own business. I just wasn’t sure what kind of business I wanted to run. When I was in college at VCU studying business, I really liked going to my local coffee shop, and I thought, “This would be cool to own but I don’t know what it takes to own one.” So I started The Java Blog. I’d give coffee shops reviews in exchange for letting me pick their brain. Pretty soon I knew this was what I wanted to do, but I didn’t have the $30,000 to $40,000 that it would take to open one.

VEGGIE FAIRY:

So how did you get around the startup money obstacle?

LARRY:

Well, about that time I reconnected with my old friend Josh. We hadn’t talked since third grade. It turned out he was the roast master at a well-known local roaster in Richmond but he had to step away due to his health. I had the business knowledge and I wanted a shop, and Josh had the production know-how and wanted a coffee roasting operation. Together we had it all covered. So four years ago we just started small. We bought a small coffee roaster — just the machine, not a whole company! — and set up our operation in my parents’ garage in Cheseterfield.

legaacy roasting fair trade coffee 1

We sold our coffee at farmers markets…

legacy roasting virginia farmers markets

…and we did the roasting in the backyard, even in the winter. One time, Josh says, “Larry, it’s starting to snow,” and I go, “We gotta power through it!” Eventually Josh had to step away, but my dad joined the operation and now we’re truly a family business.

VEGGIE FAIRY:

When did you make the move to Hopewell? And why Hopewell?

LARRY:

We wanted to find a community where we could make a positive impact. Hopewell is the oldest surviving English settlement in the U.S. It’s been there since the 1600s. There’s a lot of history there but it’s been economically overlooked. The nearest coffee roaster, for example, is 30 miles away. So we found our niche. In 2017 I signed a lease in a historic brick building downtown and became the first local coffee roaster in Hopewell’s history.

legacy roasting hopewell va

VEGGIE FAIRY:

What does it mean to you to be a business owner in this community?

LARRY:

For me, coffee is just a segue to supporting the community. For example, we’re exploring starting an internship program on how to build and run a business. There’s definitely interest — this past summer Pathways.VA toured our roasting facility. It’s a faith-based non-profit that’s doing cool things for the community. It was really fun to hear everyone’s passions and the businesses they are working to build.

legacy roasting pathways va

VEGGIE FAIRY:

So tell us about your coffee!

LARRY:

We are passionate about coffee! Everything we do is specialty grade coffee that comes from cool places. We have a couple single origin coffees and also blends. We use quite a few certified fair trade and organic beans, and some shade grown as well. Most commercial growing operations are out in open fields where everything grows faster in the sun and they can make more money. But nature actually intended for coffee to grow in the shade. It grows slower and has time to develop more flavor.

legacy roasting fair trade coffee 2

Our latest blend is Wonder City, which is named after Hopewell’s nickname. It’s a three-bean blend: Brazil Santos, fair trade organic Honduras, and organic Mexico. Another thing about us is that we can customize. Most roasters are doing 30-to-60-pound batch roasts and can’t customize for you. My roasting drum does from two to six pounds. So I can customize based on what a person is interested in tasting. It all starts with a conversation about what they’re looking for.

*

We’re welcoming Larry’s Legacy Roasting to our market this weekend, starting with 2 oz bags of Wonder City. Look for it in the Extras section. It’s part of our commitment to bringing you food that’s good for you and the planet from people you know. To learn more, visit the Legacy Roasting website, and check it out on Facebook and Instagram.

legacy roasting fair trade coffee 4

We’ll let Larry have the last word. Here’s what he said on Instagram once:
“I believe coffee has the potential to start open and honest communication. Let’s be real, coffee is the fuel that gets a lot of people started in the day. Due to the impact of coffee, I wanted to be apart of a local community hungry for change using something that positively impacts people. For this reason, I am proud to call Hopewell and the RVA community just that… my home. We are a community of creative, passionate, and just plain awesome people. Plain and simple I believe coffee has the ability to foster a legacy within a community. Will you choose to be a part of that positive change?”

legacy roasting fair trade coffee 3

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

unmoo plant-based cheese lactose-free

This plant-based cheese & butter is delish… and lactose-free!

You don’t have to be lactose intolerant or vegan to love Unmoo

– By the Veggie Fairy Team

Unmoo is a new Richmond company making plant-based cheeses and butter that our Farmer Connector Sam has declared to be, “Amazing!” These artisan cheeses made from the milk of cashews and coconuts have their own unique flavors that people who can’t eat dairy will be grateful for… and the rest of us will want to add to our pizza-, cracker-, sandwich-, and bagel-topping repertoire.

Josh is the man behind it all. Josh loves eggnog. And cheese. And butter. But those dairy products don’t love Josh. Like a lot of lactose intolerant people, the Richmonder can’t eat dairy without suffering some very unpleasant consequences.

So, having studied microbiology, Josh put on his labcoat, gathered milk from cashews and coconuts, and experimented his way to some delicious solutions. First he won over his friends with his lactose-free spiked eggnog. (He was a bartender before he was a scientist.) Then he started working on cheese.

Cheese making is an ancient process of culturing milk. It’s possible to make cheese fast without a culture (plastic-wrapped yellow American slices, anyone?), but using a culture helps good bacteria in the milk flourish and leads to a more fully developed flavor in the final cheese, especially when you brine it and give it time to age, too. That’s how Josh makes his plant-based cheese.

unmoo plant-based cheese cashews

The ingredients are important, too. So the nuts Josh uses are all high quality, fair trade, and sustainably grown — just like everything else in our home-delivered farmers market.

unmoo plant-based cheese sandwich

Plant-based cheese #1: Notz

The first cheese Josh invented is Notz. You can see it in its natural state in the picture at the top of this post. It looks like mozzarella, white and semi-firm. But Notz, which is made from cashews and coconut, has a special flavor all its own — mild and buttery, yet tangy, with a creamy texture. It’s lightly brined, gently aged, meltable, shreddable, and really versatile. You can cut it into thick slices and eat it cold with a fresh local tomato and basil…

unmoo plant-based cheese pizza

…or shred it and serve it warm and melty atop pizza, zucchini, or whatever you can think of. You can even fry it. But don’t tell your doctor.

unmoo plant-based cheese bagel

Plant-based cheese #2: AM

Josh’s next cheese creation is made from cashews. He calls it AM, after the time of day when he recommends you devour it: morning. Slather it on bagels, danishes, toast, or if you’re feeling really decadent and rebellious, cheesecake. AM is raw and probiotic, and brightens with age. The flavor can be described as rich, bright, sweet, and creamy. Use it to dip, schmear, or bake.

He didn’t stop at cheese…

unmoo plant-based butter nutter

Plant-based butter: Nutter

Josh describes his European-style butter as assertive, rich, buttery butter. It’s made from cashews and coconuts and the cashew cream is slow-cultured before it’s churned out. Nutter can be spread, sauteed, baked, or whatever you use butter for.

unmoo plant-based cheese pastries

The results of all Josh’s experiments are delicious — so good you’ll enjoy it whether you’re lactose intolerant, vegan, or just looking to expand the cheesy delights in your life. Josh’s locally made cheeses and butter are started to pop up in Virginia restaurants and markets, and we’re excited to welcome Unmoo to our market, too!

Learn more in the Style Weekly profile of Josh and Unmoo.

Check out Unmoo on Instagram and get inspired!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grassfed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

vegan home delivery

Seasonal Roots to the rescue!

EAT BETTER LIVE BETTER NEWSLETTER / April 18,2018

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

A NEW MEMBER TELLS HER STORY
By Faye D, Seasonal Roots member

On February 9, I broke my leg. For two weeks I couldn’t put any weight on it at all and for eight weeks I was dependent on a wheel chair, a walker, crutches and finally a cane. Needless to say I couldn’t cook or buy groceries. Although my husband is not comfortable in the kitchen and only a little more comfortable in a grocery store, he did pitch in to do his best at cooking and the shopping. Still, it was a very difficult time for us both.

The best thing ever was that just before the accident I had signed up for Seasonal Roots...

Read the rest of the newsletter below, or view this issue as a printable PDF with clickable links.

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