Mill Valley General Store

Baltimore Food Co-op Coming!

2011-04-06T10:09:00.003-04:00

A true, member owned food co-op will be replacing Mill Valley General Store
Spring 2011.
Baltimore Food Co-op
will be a 1 stop grocery shopping experience with a Local 1st. Philosophy.
All merchandise will be chosen with a strict criteria for real food, reasonable pricing, certified fair trade, certified organic & sustainable practices.
Interested?
www.baltimorefoodcoop.com
take the Pledge
complete the Survey
Like us on Facebook
& spread the word
For more info check out these links

http://www.baltimoresun.com/entertainment/dining/bs-fo-food-co-op-20110329,0,6773226.story

http://www.urbanitebaltimore.com/baltimore/the-incredible-bulk/Content?oid=1361639

Parking Lot Plowed!

2011-01-27T11:58:00.001-05:00

Parking lot plowed.
Snow Shovels & Ice Melt in stock.
Coffee's on - Stone Mill Bakery has delivered.
Come On Down!

Awaiting the plow!

2011-01-27T09:35:00.001-05:00

Thursday, 1/27/2011 - 9:30am
We are patiently waiting for our parking lot to be plowed.
As soon as that happens, we will let you know.

More Recipes for Winter Co-op Veggies

2010-12-28T14:01:00.002-05:00

The following recipe was sent to us by 2 long time co-op members. Thanks Julia & Bruce.
Recipe courtesy of The Epicurious.com
http://www.epicurious.com/recipes/food/views/236414

Roasted Kohlrabi and Butternut Squash
4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash
Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.

Cooks' note:
Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

Recipes for Winter Co-op Veggies

2010-12-28T13:49:00.002-05:00

Last year, we were fortunate enough to have the fabulous Hanne Blank, offer a cooking seminar. The seminar was centered on what to do with the winter co-op veggies. The following 4 recipes are courtesy of Hanne. Need more ideas?
http://www.hanneblank.com/blog/

Moroccan Orange Salad

Bright and zesty, this version of a traditional north African salad is great when more traditional salad ingredients are out of season.
Serves 4-5.

6 medium oranges, peeled
1/3 cup chopped black Greek olives

1/3 cup (packed) Italian parsley, coarsely chopped
1/4 cup finely chopped red onion

1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
1/2 teaspoon crushed Aleppo pepper (optional)

Slice oranges crosswise into rounds, remove seeds if needed, and quarter each round. Combine oranges, olives, parsley, and onion in a large bowl.

Whisk together lemon juice, olive oil, sugar, and spices. Combine dressing with the oranges and vegetables. Let stand at room temperature at least 1 hour, or refrigerate for longer. If
refrigerated, return to room temperature before serving.

Roast Baby Beets and Turnips with Mint-Garlic Yogurt

Roasted root vegetables served with yogurt are a comfort food throughout the Fertile Crescent. You can add or substitute other root vegetables, too. Serves 4-6.

1 1/2 pounds baby beets (or quartered large beets)
1 1/2 pounds baby turnips
2 T olive oil

3/4 cup yogurt
1/4 teaspoon salt
1/2 teaspoon dried mint, crushed fine
1 clove garlic

Preheat oven to 425 F.

Mash garlic clove into a smooth paste with salt using the side of a knife or in a mortar. Stir garlic paste and mint into yogurt and set aside.

Clean and trim beets and turnips. If skins are thick or too tough to pierce easily with your fingernail, peel them.

Toss beets and turnips with olive oil and place in baking dish. Roast at 425 F until easily pierced with a sharp knife, 20-30 minutes, then remove from oven. Allow beets to cool for at least 10 minutes before serving so that yogurt will not separate due to heat. Serve vegetables onto plates, spooning yogurt sauce over the top.

Notes:
• Larger turnips may have a bitter edge when roasted. If you cannot locate small turnips, simply use more beets, or try carrots.
• If you wish to keep the turnips pale, toss them alone in ½ of the olive oil, and roast them in their own baking dish separate from the beets.
• If using soy yogurt, be aware that almost all brands of plain soy yogurt sold in the US are sweetened. If you cannot obtain unsweetened soy yogurt, you will need to correct for the sweetness by adding fresh lemon juice to the yogurt, 1 teaspoon at a time, until it tastes right
to you.

Mushroom-Celeriac Pecan Pate

This versatile, light, and savory vegan pate works with bread, crackers, or crudités, and makes a great sandwich filling. It is also delicious thinned with some of the pasta cooking water and tossed with hot pasta as a pesto. This recipe makes enough for several meals.

3/4 pound button or crimini mushrooms, cleaned and sliced
1 large yellow onion, chopped
1 medium bulb celeriac, trimmed and grated on the large holes of a box grater
8 cloves garlic, chopped

4 Tablespoons olive oil
3 Tablespoons tamari or soy sauce
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
3/4 cup red wine (or substitute mushroom broth)
2 ½ to 3 cups shelled pecans
salt and black pepper to taste

Heat olive oil in large heavy pan. Saute onions until transparent, add mushrooms and garlic and saute until mushrooms are soft. Add celeriac, tamari, and herbs and cook uncovered until celeriac softens. Add wine (or broth) and simmer uncovered until level of liquid is reduced by a
little more than half.

Working in three or four batches so as not to overload the food processor, puree sauteed ingredients with pecans in food processor. Place pureed pate in a mixing bowl as each batch is finished. When everything has been pureed, mix everything together to ensure evenness. Taste and correct seasonings.

Pack pate into serving bowl, cover with plastic wrap or waxed paper, pressing wrap onto surface of pate, and chill at least overnight. Let come to room temperature before serving.

Braised Red Cabbage with Apple and Mustard

A twist on a traditional Mennonite method of cooking the old faithfuls of winter produce. This holds well, so make enough for lunch the next day.

For each person:
2 cups red cabbage, cored and sliced into ribbons about 1/3 inch wide
½ small yellow onion, thinly sliced
1 tart apple, quartered, cored, and sliced ¼ inch thick

2 teaspoons olive or grapeseed oil
1/3 cup apple cider
1/4 cup apple cider vinegar
1 heaping tablespoon wholegrain prepared mustard
Salt and Pepper to taste

Heat oil in a heavy sauté pan. When oil is very hot, add onion and sauté until translucent. Add cabbage and toss to coat cabbage with hot oil. Add vinegar and apple cider, reduce heat to moderate, cover loosely and braise 7-10 minutes (or more, depending on quantity being
cooked), stirring once or twice. Cabbage should be limp but not yet completely soft.

Remove lid and increase heat to reduce liquid. When liquid has reduced somewhat (by about 1/3), add apple and toss gently with cabbage and onion. When liquid is 2/3 reduced, push solids to the sides of the pan to make a clearing in the center, and stir mustard in to the liquid in the middle. Toss liquid and solids together, taste, and correct seasonings if needed.

Mill Valley Holiday Market

2010-12-01T10:26:00.002-05:00

Join us on
Saturday, December 4th.
10 - 4
Nearly a dozen artists & crafters will be selling their handmade wares, including
metal yard ornaments * jewelry * knitted items * baby & pet accessories
framed photos * paintings & more

Grab a cup of Zensations by Jen's Cranberry Punch or a cup of Zeke's Coffee.
Stop by Lilo's Bakery or Revolutionary Confection Co. for a sweet treat.
Then take a leisurely stroll through the holiday market to see what these talented folks have to offer.
Free & open to all.

studio617

Offering handcrafted metal yard art - sunflowers, butterflies, dragonflies, birds, fish and cats are sure to brighten up the yard all year round! Words used often by our customers to describe our products are fun, unique, artistic, and affordable. Many of our customers purchase our products as gifts, but then return to purchase items for themselves. We made our debut around the area this year, and made a regular appearance at the Baltimore Farmer’s Market!

www.studio617.com

HollysHangwear

Offering one-of-a-kind earring/necklace sets made from a variety of beads. These sets are affordable and designed for everyday wear. They make great gifts for friends, relatives, co-workers and Secret Santa’s!

GiGi’s Quilts

Beautifully quilted and knitted items, including placemats, table runners, wine bottle covers, eyeglass cases, and hats. Themes include seasonal, modern country, shabby chic, traditional…just to name a few! Many gifts for babies too: bibs, booties and hats. Gigi will also fulfill custom orders!

Pretty Kitschy

Handmade purses, change purses, dog collars, key chains, onesies, pacifier clips, mobiles, bibs and other crafts for people, kids and pets. All are crafted in fun, colorful patterns!

www.pattykirby.etsy.com

Pure Emotion Art

Artist Ania Milo expresses herself to the world through abstract and pet portraits! She made her debut this year at several venues, including the Baltimore Farmer’s Market, where she impressed her customers with commissioned portraits of their dogs – Joey and Marcel! She will be offering originals, prints, and be taking orders for more commissions of your favorite canine friend.

www.aniammiloartwork.blogspot.com

Joanne Drummond

Joanne Drummond enjoys communicating her perspective and vision through her photographs of cities and villages throughout Europe and the United States. She will have photographs available – matted and ready for gift-giving!

www.soweboarts.org/joannedrummond/joannedrummond.html

Jim Pollock

Jim Pollack is well known for his Christmas Decorations crafted from found items. Many know of his unique creations as a resident of the infamous " Miracle on 34th. Street" block, in Hampden.

www.jimbopollocksart.com

Jen Ehrhardt

Jen is well known for her small batch, handcrafted herbal concoctions - lip balm, spritzers, herbal teas,salves & more

www.zensationsbyjen.com

Amy Langrehr

Fabulous food photos
http://charmcitycook.blogspot.com/

Elizabeth Wolfe & Neal Page

Owners of Revolutionary Confection Company & bakers extraordinaire of gluten free & vegan confections

www.revolutionaryconfectioncompany

Portia Smith

Painter of impressionist style landscapes & still life

Thanksgiving Holiday Hours

2010-11-18T10:57:00.001-05:00

Thanksgiving Week

Open Wednesday, 11/24/2010
Noon - 6:00 pm

Closed Thanksgiving Day
&
Friday, 11/26/10

Re-open Saturday, 11/27/10 at 9:00am

Happy Thanksgiving

!!! APPLE CIDER RECALL !!!

2010-11-05T09:17:00.000-04:00

Baugher's has voluntarily recalled ALL unpasteurized cider. For those of you who may have purchased cider last week, please:

Immediately dispose of any remaining cider
Immediately disposed of the container
Immediately wash your hands, thoroughly
At your convenience, stop in the shop for a full refund. No need to return containers or show any proof of purchase
If anyone who has consumed this cider experiences any gastrointestinal distress, call your doctor ASAP. E.coli is not to be taken lightly.

Maryland public health officials said a Westminster company has voluntarily recalled call of its apple cider because of its potential to contain the E. coli bacteria.

The Maryland Department of Health and Mental Hygiene said Thursday that it was investigating a cluster of seven E. coli infections; three people have been hospitalized.

Officials said the potential association exists with the consumption of unpasteurized Baugher's apple cider.

11 days left to Order Thanksgiving Turkeys & Hams

2010-11-03T14:08:00.002-04:00

Maple Lawn Turkeys
Howard County, MD
$2.39/lb.
truly pastured, no growth hormones, no anti-biotics
delivered fresh - never frozen
www.maplelawn.com
&
Wagner's Pride Hams
Whole Ham - $3.09/lb.
Butt Portion - $3.19/lb.
Carroll County, MD
humanely raised pigs, no growth hormones, noanti-biotics

Last day to place orders Sunday, November 14th. 3:00 pm

Orders available for pick up
Wednesday, 11/24/10
Noon - 6:oopm

It's Time to Talk Turkey!

2010-10-27T16:24:00.002-04:00

Thanksgiving Turkey & Ham Orders
last day to place order
Sunday, November 14th. 3:00pm
Deposit is required at time of order

Our hams are from locally sourced pigs from Whispering Pines Farm, Frederick County, MD.
Pork is processed & cured by Wagner Brothers in Mount Airy, MD.
Our turkeys are locally sourced from Maple Lawn Turkey Farm, Howard County, MD.
Pigs & turkeys are humanely raised & processed - no growth hormones, nor anti-biotics.
more info on turkeys www.maplelawn.com

Wagner Whole Hams - (average weight 20-22 lbs). $3.09/lb.
$40.00 deposit

Wagner Butt Portion Ham - (average weight 10 lbs.) $3.19/lb.
$20.00 deposit

Maple Lawn Turkeys - $2.39/lb.
Order turkeys by weight range
10-12 lb. - $20.00 deposit
14 - 16 lb - $25.00 deposit
18 - 20 lb. - $30.00 deposit
22-24 lb. - $40.00 deposit
26 - 28 lb. - $50.00 deposit
30 - 32 lb. - $60.00 deposit

10/10/10 - Super Green 3 - 10am - 2pm

2010-10-06T09:51:00.002-04:00

Come One. Come All
Sunday, October 10th.
10:00am - 2:00pm

Mill Valley General Store is hosting Super Green 3
as part of 350.org International Workday

How can one individual effectively help reduce carbon emissions world wide?
Think globally, then take action locally.

Four free seminars throughout the day. Each seminar repeats every hour.
Learn how to reduce your carbon footprint by

Choosing locally sourced food, year round. If each U.S. citizen ate 1 meal/week made from locally sourced, organic food, we would save 1 million barrels of oil per week! Sign up for the Mill Valley General Store's Local Food Co-op & eat seasonally through the winter. Presenters - Jeff Taylor, Tuscarora Organic Growers Co-op & Cheryl Wade, Mill Valley General Store
Heat your home with biomass. Learn how using a biomass stove will save you money on your heat bill & reduce your carbon footprint. Tax credits available. George Peters, Baltimore Biomass - Presenter.
Use alternative energy to provide your electricity. Find out how easy & inexpensive it can be. Clean Currents - Presenters.
Fuel your vehicle with biodiesel. Ilya Goldberg, Baltimore Biodiesel, Presenter

Top it all off by purchasing lunch from The Curry Shack. The Curry Shack will be featuring a lunch menu highlighting the goodness of locally sourced food.

Great Recipes for the Summer's Bounty

2010-08-12T09:50:00.002-04:00

Thanks to Jen (ZensationsbyJen) & Carrie (co-op member) for these great recipes.

Watermelon Gazpacho
8 cups coarsely chopped watermelon
1 large red tomato, diced
1/2 cucumber, peeled & diced
1/2 small purple onion, peeled & diced
2 cloves garlic, minced
2 Tbs. cilantro, finely chopped
1/2 cup EVOO
1/3 cup tomato juice
1/3 cup water
1/4 cup sherry vinegar
2 Tbs. lime juice
1/2 tsp. cayenne
salt to taste
Wonderfully refreshing!
*********************************************************************************

Thanks to Carrie for sharing her favorite recipe. Carrie's tip - add an extra cup of chocolate chips!

Chocolate Zucchini Cake

2 medium zucchini, trimmed and grated on large holes of box grater
9 tbsp. butter, at room temperature
2 3/4 cups flour
1/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1/2 cup corn oil
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/4 cup confectioners' sugar

1. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

2. Preheat oven to 325º. Butter a deep 9" cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

3. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

4. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

This article was first published in Saveur in Issue #52

************************************************************************************

Originally published in The Post years ago, tweaked by Carrie over the years.

Salsa Cruda
Makes 1 quart

4 medium tomatoes

6 large tomatillo

1/2 bunch scallions

Juice of 1 lime

1/2 bunch cilantro

2 Anaheim or Cubanel peppers
1 small jalapeno pepper
1 tsp cumin
1 tsp salt
1/2 tsp sugar

Blend in a food processor and serve. Can be refrigerated for up to 5 days.

************************************************************************************

Peaches work well, too

Upside-down cake is the dessert world's equivalent to everyone's favorite breakfast treat: sticky buns. Just as sticky buns bake in a pool of sugar, butter and raisins, then are flipped over so all that lovely sticky sweetness is on top, so does the appropriately named upside-down cake. Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping.

Pineapple upside-down cake is a long-time favorite in this genre, but other fruits serve equally well in place of pineapple. Try cherries and almonds, apples, or pears. Here unpeeled nectarines lend a real summery taste to this year-round treat.

Topping
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup (3 1/4 ounces) light brown sugar
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
2 large (12 to 14 ounces) ripe nectarines
2 teaspoons (1 ounce) lemon juice

Cake
1 1/3 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (5 1/4 ounces) sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons (1 1/2 ounces) butter
1/2 cup milk
1 teaspoon vanilla or almond extract
1 large egg

Topping: Melt the butter, and mix with brown sugar, nutmeg and cinnamon. Spoon the mixture into an ungreased 8 x 8-inch square baking pan. Preheat the oven to 375°F.

Cake: Slice the nectarines 1/4-inch thick. Lay the slices into prepared pan, and sprinkle with lemon juice. Set aside.

In a large mixing bowl, cream the butter and sugar, then beat in the milk, egg, and vanilla or almond extract. Stir in the flour, baking powder and salt. Gently pour the batter over the fruit in the pan.

Bake the cake for 45 minutes, or until the cake begins to pull away from sides of pan, and springs back to the touch. Remove from the oven, and cool for 5 minutes in the pan. Invert the pan onto a serving platter, and let it sit 1 minute more before removing pan. If any fruit sticks to the pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.

Back by popular demand!

2010-08-12T09:32:00.002-04:00

In addition to the Vegetarian Share (4 produce items) & the Omnivore (4 produce items/1 meat/1dairy) we have brought back

The Carnivore
4 produce - 1 meat - 1 dairy item/week
$228.00 for 13 weeks of locally sourced food
Last Day to sign up
August 22nd.
for more info see the post below

Last Day to sign up - August 22nd.

2010-07-27T16:46:00.002-04:00

Mill Valley General Store Buyer's Co-op
Start Date: August 26, 2010
End Date: November 21, 2010
13 weeks
The Vegetarian - 4 items/week - $165.00
The Carnivore- 6 items/week - $310.00
Plus 10% discount on your Thanksgiving Turkey or Ham
discount applies to both The Vegetarian & Carnivore Shares

Vegetarian Share will consist of fruit & vegetables, only. Items in any given week may include: early weeks - corn * tomatoes * peaches * plums * cantaloupe - later weeks - onions * potatoes * shallots * parsnips * turnips * beets * carrots * apples * apple cider * citrus fruit * white button mushrooms * portabella mushrooms * celeriac * Jerusalem artichokes * Cabbage * Lettuce ......

Full Share will consist of the produce items from the vegetarian share, plus locally sourced meat, dairy, eggs, butter, value added products, baked goods ....

Our sources are: Tuscarora Organic Growers Co-op ( a co-op of 30 plus organic farmers) * Baugher's Orchard * One Straw Farm * Charm City Farms * Hamilton Crop Circle * Chesapeake Greenhouses (lettuce) * Uncle Matt's Organic Citrus & Homestead Farms from Florida * Gunpowder Bison Trading Company * Whispering Pines Farm (pork) * The Hen's Nest (eggs & chicken) * Wagner Brother's Meats (beef) * Trickling Springs Creamery .

By joining the co-op, you are saving 10% - 15% off retail & supporting our local family farms through the toughest part of the year.

Each week, to facilitate menu planning, we will email the availability list to you. We will post recipes on this blog & encourage you to send in your favorite recipes to:
mvgcfm@gmail.com

Sorry, no phone or internet orders accepted. Just stop by the shop to sign up. Cash, check, credit & debit cards accepted.

Due to the heat we are closing early today

2010-07-24T14:04:00.002-04:00

Temperature hit 100 degrees in the shop at 1:00pm!
Have not seen a car on the 28th. Street Exit ramp for 15 minutes.
So, we are going to close at 3:00pm today - Saturday 7/24/10.
Hope this does not cause an inconvenience to anyone.
We will re-open at 9:00 am on Sunday.

4th. of July Holiday Hours

2010-07-01T10:03:00.002-04:00

Open
Thursday, 7/1/10 - 9-5
Friday, 7/2/10 - 9-6
Saturday, 7/3/10 - 9-5
CLOSED SUNDAY JULY 4th.

Great items for the grill
Italian Grillers * Kabobs * Flank Steak * Ground Beef Sliders
& don't forget the Hardwood Charcoal

Kale & Chickpea Soup

2010-06-16T10:27:00.002-04:00

Thank you Sarah for this wonderful recipe, incorporating kale from the CSA, Chorizo & chickpeas (& other items marked **) from Mill Valley

Kale and Chickpea Soup
1 medium onion, chopped (1 cup)**
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt**
1/8 teaspoon black pepper**
2 tablespoons extra-virgin olive oil**
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)**
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained**
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)**

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

Enjoy!

Gourmet
November 2004
2004-10-21 16:22:57.0

What to do with Bok Choy

2010-06-09T13:41:00.000-04:00

Bok choy is healthy and tasty. It can be a terrific substitute or addition to peppers, onions and other vegetables in your favorite recipes.

About bok choy

Bok choy, oftentimes called Chinese cabbage, is largely associated with Chinese cooking. And while its name suggests classification as a cabbage, it bears little resemblance to the western cabbage we in America have come to know so well. The plant has dark green, crisp leaves and crunchy white stems as well as a mildly spicy flavor that hints at the relationship to mustard.

Bok choy has been around in Western culture for hundreds of years and yet it hasn’t really been widely embraced into other types of cuisine. You won't find bok choy in an Italian, Greek or Mexican dish. However in the Philippines, it is probable to have bok choy replacing cabbage in a lot of popular recipes, namely in the Pancit and the Kimchi.

Most people are not aware that there are twenty different varieties of bok choy in the Asian market, every one with a different size and flavor. While Westerners tend to value size when it comes to Chinese vegetables, in China the opposite is true. The smaller, the more tender it is.

Bok Choy Sum, also known as Chinese flowering cabbage, is easy to tell apart from the rest due to its light green leaves and tiny yellow flowers. Bok Choy Sum is usually sold with trimmed leaves and in stalks, sort of like celery hearts.

Cooking bok choy

Bok choy is liked due to its light sweet flavor, crisp texture and good nutritional value. It is high in Vitamin A, C and calcium while being very low in calories.

You will find bok choy is quite adaptable in the sense that it can be boiled, stir-fried and steamed. When cooking bok choy, separate the leaves from the stalk as the stalk takes longer to cook.

Bok choy and chicken stir fry

Ingredients

2 1/2 Tbsp sesame oil
16 oz boneless, skinless chicken breasts
4 heads baby bok choy
1 large clove garlic (grated with juice)
2 Tbsp sesame seeds
2 Tbsp soy sauce

Directions

Cut chicken into 1/2-inch wide strips.
Clean and trim bok choy.
Heat oil in large non-stick skillet or wok over medium heat until oil shimmers.
Add strips of chicken and stir-fry for 5-6 minutes.
Add remaining ingredients and continue stir-frying for another 5 minutes or until bok choy begins to wilt.
Serve immediately with rice.

Chicken recipes

What to do with Napa Cabbage

2010-06-09T13:37:00.000-04:00

Looking for a healthy crunch? Need something to wrap, wok or roll? Have you tried napa cabbage? Napa cabbage is an Asian vegetable that resembles regular green cabbage, but is longer and oval-shaped. Napa cabbage has slightly more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. Here are eight things you can do with this very versatile veggie.

8 Things to do with napa cabbage

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

Napa cabbage recipes

Strawberry-Rhubarb Pie Recipe

2010-05-30T10:29:00.002-04:00

2 - 10" pie crusts
4 cups strawberries
4 stalks rhubarb (approx. 1 lb.)
1 1/2 cups sugar
3 tablespoons tapioca flour or 2 tablespoons quick cooking tapioca
2 tablespoons flour
1 egg yolk, beaten1teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Preheat oven to 450 degrees. Line 10" pie plate with 1 crust. Place in refrigerator along with 2nd. crust.

2.Rinse, hull & slice strawberries into a large bowl. Cut rhubarb into 1" thick slices, add to strawberries. Add sugar, tapioca, flour, egg yolk, vanilla, cinnamon & nutmeg to the fruit & toss until blended. Spoon mixture into pie plate.

3. Cover pie with second crust, crimp & seal edges. Make slits in top crust to allow steam to escape. Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees & bake for an additional 40 minutes. If necessary collar the pie with foil to keep edges from getting too brown.

4. Cool & Enjoy!!

This recipe & 149 more available in "Dishing Up Maryland" by Lucie L. Snodgrass, now available at the shop. Great cookbook to encourage you to shop locally & cook seasonally.

What's Going On at Mill Valley

2010-05-19T13:10:00.003-04:00

Spring crops are really starting to come in. This is the second week for strawberries ($4.00/quart) & rhubarb ($5.00/ 1lb. bunch). Both locally sourced, of course!
The season is short - only 2 - 3 weeks to go.

Sunday, May 23rd. 9-1 - Strawberry Brunch.
!!Last Sunday Brunch of the Season!!
See menu at right.
Whiskey Island Pirate Shop has set sail for the Inner Harbor until October.
Hanne Blank will be finishing up her next book.

Vegetable & herb plants in stock, along with annuals & perennials.

We now have 2 oz. Ground Beef Sliders in stock. Great on the grill & just the right size for the little ones. Locally sourced beef, of course.

Chicken will be back late June.
After searching high & low for reasonably priced & humanely raised chicken, we have contracted with The Hen's Nest to raise roasting chickens for us. No growth hormones or anti-biotics are used. Feed is produced on the farm located next door to The Hen's Nest. We will be offering: whole birds, whole birds cut up, leg quarters & breast quarters.

In the near future, we will be going live with a bulk food online ordering system
Stay tuned.

Mother's Day Brunch 9-1

2010-05-05T10:32:00.000-04:00

Ok, I know, you meant to make a reservation for Mother's Day & time just got away from you. It's not too late! RSVP to hanne@hanneblankcooks.com ASAP!!

!!Hanne Blank Cooks to the Rescue!!

Bring your mom--or just yourself--down to Mill Valley for a laid-back,
yet deliciously decadent, Mother's Day brunch served from 9a - 1 p.
Gravlax
Made by us with love from sustainably harvested Atlantic salmon. Served with our own fresh Tellicherry pepper labneh, pickled red onion, capers, and fresh bread. ($7)
Shallot-Gruyere Bread Pudding
Sweet caramelized shallots, aged Gruyere, free-range eggs, naturally-leavened whole wheat bread, fresh herbs, and more, mingled in a rich, delectable marriage that is more than the sum of its parts. ($7)
Some of Each
Half servings of gravlax & bread pudding, for those who want to at least try it all. ($10)
Lemon Bars and Key Lime Bars
Suavely sunny lemon curd or perky tropical key lime curd slathered on
top of buttery shortbread. $1.50 for a single, $3 for one of each.
In honor of Mother's Day, and in thanks for all the hard
under appreciated work mothers do, all mothers get their choice of a
lemon bar or a key lime bar FREE with the purchase of brunch!
Hand-blended tea from Zensations by Jen, Zeke's Coffee and bottled beverages available from Mill Valley.

or bring your own adult libations.
Relax & bring the kids. Chalk available for the little ones to draw Mom a picture.

3rd. Option for Mill Valley General Store Co-op

2010-04-21T12:51:00.001-04:00

Per customer requests, we have added a 3rd. option to our Co-op.

The Omnivore - $317.50
6 items/week - 1 dairy, 1 meat/poultry & 4 fruit & vegetable items per week.
All locally sourced, of course!

Sign Up for Mill Valley General Store's Local Food Co-op

2010-04-13T14:49:00.003-04:00

Local Food Co-op
Phase II
Last day to sign up - Sunday, May 2nd.
13 weeks of local food
May 13th. - August 8, 2010
2 Options
The Vegetarian - 4 items/week - $165.00
or
The Carnivore - 4 items/week - $235.00

The Vegetarian will consist of 4 vegetable/fruit items per week.

The Carnivore will consist of 1 dairy, 1 meat & 2 vegetable/fruit items per week.
Occasionally we will offer locally baked bread.

Sorry, no phone or internet orders accepted. Just drop by the shop to sign up.
Cash, credit & debit cards accepted.

All co-op items are locally sourced through: Tuscarora Organic Growers Co-op * One Straw Farm * Baugher's Orchard * Chesapeake Greenhouses * Gunpowder Bison Trading Co. * Hen's Nest * Whispering Pines Pork * Wagner Brothers * Trickling Springs Creamery * Pequea Valley Farms * South Mountain Creamery * Stone Mill Bakery.

Vegetables & fruit are either certified organic or grown using IPM & food grade horticultural oil.
All meat, poultry & dairy products are locally sourced, raised & processed in a humane manner, anti-biotic & growth hormone free. Stone Mill Bakery products are preservative free. All beef & bison are grass fed.

As the season progresses, varieties will include: strawberries * greens * lettuce * cherries * peaches * nectarines * plums * mushrooms * corn * tomatoes * peppers * cukes & zukes * watermelon * cantaloupe & more. Dairy items will include: yogurt * cheese * cream cheese & butter. Meat options will include: ground beef & bison * bison burgers * chicken * bison breakfast sausage * bacon * ham steak & more.

Support our local farmers. Reduce your carbon footprint. Enjoy the best local food that Spring & Summer have to offer. Sign up today.

2010-04-07T09:46:00.001-04:00

Sunday, April 11th. 9-1
Hanne Blank will be cooking & hosting the 2nd.
Double Happiness Brunch

Go to bed in Baltimore, but wake up in China!
Customize your bowl of China's favorite breakfast -- the savory rice porridge known as
congee or jook -- with your own distinctive mix of scallions, fried
peanuts, red-cooked egg or tofu, our own house-made Hunan-style
pickle, or minced pork with garlic.
Or
Kick it Beijing-style with a street food fave expats call "Egg McMao," a big addictive Chinese
crepe made right before your eyes, stuffed with egg, veggies, hoisin
sauce, sweet house-made chili-garlic paste, and a piece of the fried
bread called yu tiao.
Either one is $6... come hungry and try both!

Cool Season Herbs & Veggies Are In

2010-03-31T15:55:00.002-04:00

Locally Grown * Certified Organic
Help From Above Farm
has supplied us with

Market Packs - $4.00 each - 6 plants per pack
Arugula * Broccoli * Brussel Sprouts * Red Lollo Lettuce
Hull Peas * Sugar Snap Peas * Spinach * Cilantro
Tangy Mesclun Mix * Mixed Leaf Lettuce * Lacinato Kale
Red Beets * Red Chard * Collard Greens
Cabbage & Cauliflower

3" Pots - priced per variety - $2.50 - $4.00
Yellow Potatoes * Sweet Basil * Thai Basil * Dill * Fennel
Italian Flat Leaf Parsley * Sage * Thyme * Rosemary
Oregano * Lavender * Peppermint & Spearmint

Celeriac Salad

2010-03-14T16:39:00.001-04:00

Ingredients

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart green apple, peeled, cored, julienned
Salt and freshly ground pepper

Method

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Beet Hummus Recipe - Great for the 4th.

2010-03-14T16:30:00.002-04:00

Thank you Celeste - member of our Buyer's Co-op for the following recipe.

Ingredients

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

Double Happiness Brunch with Hanne Blank

2010-03-10T13:02:00.002-05:00

Sunday, March 28th. 9-1
Hanne Blank will be cooking & hosting the 1st. of 2
Double Happiness Brunches

Sampling & Demo Saturday, 2/27/10 - 11-1

2010-02-24T12:50:00.001-05:00

Introducing a new product line this week - Havana Road Artisanal Foods
Havana Road Artisanal Foods Chef & Owner Marta Ines Quintana, will be showcasing her Cuban recipes Saturday February 27th from 11am to 1pm
Featured dishes:

Garlic Shrimp sauteed in Havana Road Mojo Verde Sauce and tossed into Havana Road Rice Ensalada for a quick and easy Cuban stir fry.

Havana Road Vegetarian Red Beans & Sweet Potato Chili.Open jar, microwave and enjoy!

Havana Road Black Bean Hummus Wraps with our signature Pepino sauce.

Cuban salsa and chips. Our salsa is more than just a salsa, its a sauce~ simmered in white wine for 8 hours. The result is layers of flavors that will keep you asking for more!

Come and enjoy our delectable Cuban dishes and take a little bit of Cuba home with you ~ made locally with a lot of love and straight from the heart!

Free & open to all

It's Rutabaga Week at Mill Valley!

2010-02-23T17:29:00.002-05:00

What is a rutabaga? The rutabaga is a root vegetable resulting from the cross between a cabbage and a turnip. Sweeter than a turnip. A great winter comfort food. Can be used in any root vegetable recipe or try the recipes below.
Rutabaga Casserole with Apples
Cook Time: 30 minutes
3 cups peeled, sliced rutabaga
2 med. apples, sliced
1/2 cup brown sugar, packed
3 tbsp. butter
Salt
Preparation
Cook rutabaga slices in boiling, salted water until just tender; drain. Place 1/2 of slices of rutabaga and 1/2 of apple slices in greased, 1 quart casserole. Sprinkle with 1/2 of brown sugar; dot with 1/2 of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes.

Rutabaga and Chopped Onions
Ingredients
1 rutabaga, diced ( 4-6 cups)
1 chopped onion
2 tablespoons butter
salt and pepper to taste.
Preparation
Cook rutabaga and onion in a small amount of boiling, salted water until tender. Drain and mash; add butter, salt and pepper. Mash again. Serves 4-6.

Rutabaga in Cheese Sauce
Cook Time: 20 minutes
Ingredients
1/4 cup melted butter
1/4 cup flour
2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 large rutabaga, diced and cooked (4-5 cups diced) Cook diced in boiling salted water until just tender; drain
1/2 cup soft bread crumbs tossed with 1 tbsp. butter
Preparation
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400 degrees for 15 -20 minutes. Serves 6.

Enjoy!

Recipes from Saturday's Food Demo

2010-02-20T17:43:00.002-05:00

Recipes courtesy of Hanne Blank. If you did not attend the demo & sampling, you missed out on some scrumptious dishes. Recipes below.

Moroccan Orange Salad

Roast Baby Beets and Turnips with Mint-Garlic Yogurt

3/4 cup yogurt
1/4 teaspoon salt
1/2 teaspoon dried mint, crushed fine
1 clove garlic

Mushroom-Celeriac Pecan Pate

Braised Red Cabbage with Apple and Mustard

2 teaspoons olive or grapeseed oil
1/3 cup apple cider
1/4 cup apple cider vinegar
1 heaping tablespoon wholegrain prepared mustard
Salt and Pepper to taste

Food Demo & Sampling Rescheduled for Saturday, 2/20/2010

2010-02-17T10:00:00.003-05:00

Registration for Winter Co-op extended through Saturday, February 20th.
Already a member & not sure what to do with winter root vegetables?
Join us Saturday, Feb. 20th. as the incomparable Hanne Blank shows you how to easily craft these scrumptious recipes.
Mill Valley's Food Demo & Sampling.
Free & open to the all.
Demo & Samplings will occur at
10:00am * 11:00am * Noon & 1:00pm

Drop in at your convenience

Moroccan Orange Salad
Bright and zesty, this version of a traditional North African salad is
great when more traditional salad ingredients are out of season.

Roasted Baby Beets and Turnips with Mint-Garlic Yogurt
Roasted root vegetables served with yogurt are a comfort food
throughout the Fertile Crescent.

Mushroom-Celeriac Pecan Pate
This versatile, light, and savory vegan pate works with bread,
crackers, or crudités, and makes a great sandwich filling. It is also
delicious thinned with some of the pasta cooking water and tossed with
hot pasta as a pesto. This recipe makes enough for several meals.

Braised Red Cabbage with Apple and Mustard
A twist on a traditional Mennonite method of cooking the old faithfuls
of winter produce. This holds well, so make enough for lunch the next day

Mill Valley to Open at 10:00am

2010-02-11T08:46:00.002-05:00

Thursday, February 11th.
We will be opening at 10:am

Lot has been plowed in the upper level only, so be careful & be patient with each other.

Yes, we still have snow shovels.
No ice melt - no sleds.

Road conditions as of this morning
Falls Rd from 36th. St. to 41 st. St. - 1 lane in each direction down to bare pavement.
West 36th. St. from Falls Rd. to Chestnut Ave. passable, but only about 1 1/2 lanes in some spots.
Chestnut Ave. from 36th. St. to 33rd. St. about the same as 36th. St.
Keswick Rd. from 34th. St. to 29th. St. "passable" - snow packed.
2900 & 2800 blocks of Sisson St. in good shape.

Mill Valley General Store Closed due to Weather

2010-02-07T11:52:00.002-05:00

We will be closed on Sunday, February 7th. We are on schedule with our snow removal contractor, but needless to say, they are running behind schedule.
We will re-open on Thursday, Feb. 11th. at 9:00am.

Due to the disruption in everyone's life over the last few days,
we have extended the deadline for
Winter Buyer's Co-op
through Saturday, February13th.
The price will be prorated for the weeks you have missed.

!!!CANCELLED!!! Food Demo & Sampling - Saturday, Feb.6th.

2010-01-28T18:41:00.004-05:00

Food Demo & Sampling has been
!!!!Canceled!!!

Due to the impending inclement weather, we thought it best to postpone this event.

New date will be announced ASAP.

We will continue to accept Winter Buyer's Co-op Memberships through Sunday, 2/14/2010 - at a pro-rated discount.

Still have not decided to join our Winter Buyer's Co-op? Already a member & not sure what to do with winter root vegetables? Then join us on Saturday, February 6th. as the incomparable Hanne Blank shows you how to easily craft these scrumptious recipes at
Mill Valley's Food Demo & Sampling.
Free & open to the all.
Demo & Samplings will occur at
10:00am * 11:00am * Noon & 1:00pm

Drop in at your convenience

What to do with that leftover Ham

2010-01-15T09:17:00.004-05:00

Ham & Egg Pie
a hearty brunch or dinner

2 cups cooked ham
6 tablespoons flour
1/4 cup chopped celery
2 - 3 cups milk***
1/4 cup chopped onion
1 - 1/4 teaspoons salt
3 tablespoons butter
2 hard boiled eggs, chopped

Pre- heat oven 400 degrees.
Brown celery & onion in butter. Blend in flour & cook for at least 1 minute. Gradually add milk, stirring to incorporate. Season & fold in cubed ham & chopped eggs. Place in casserole & cover with biscuits. Bake in pre-heated oven 30 minutes or until crust is thoroughly baked & golden brown.
*** Start with 2 cups of milk. Continue adding until sauce is thick, yet pourable.

Enjoy!

Time to Sign Up for Winter Buyer's Co-op

2010-01-13T09:37:00.002-05:00

Have you been missing your CSA Share? Wondering how you will buy local in the dead of winter? Looking for recipes for root vegetables?

We have the solution!
Mill Valley General Store Winter Buyer's Co-op
Start Date: February4, 2010
End Date: May 2, 2010
13 weeks
Vegetarian Share - 4 items/week - $200.00
Full Share - 6 items/week - $300.00

Vegetarian Share will consist of fruit & vegetables, only. Items in any given week may include: onions * potatoes * shallots * parsnips * turnips * beets * carrots * apples * apple cider * citrus fruit * white button mushrooms * portabella mushrooms * celeriac * Jerusalem artichokes * Cabbage * Lettuce ......

Full Share will consist of the produce items from the vegetarian share, plus locally sourced meat, dairy, eggs, butter, value added products, baked goods ....

Our sources are: Tuscarora Organic Growers Co-op ( a co-op of 30 plus organic farmers) * Baugher's Orchard * Chesapeake Greenhouses (lettuce) * Uncle Matt's Organic Citrus & Homestead Farms from Florida * Gunpowder Bison Trading Company * Whispering Pines Farm (pork) * Hen's Nest Eggs * Wagner Brother's Meats (beef) * Trickling Springs Creamery .

Through prudent purchasing both the Vegetarian Share & Full Share have been reduced by $10.00 under last year's price. By joining the co-op, you are saving 10% - 15% off retail & supporting our local family farms through the toughest part of the year.

Each week, to facilitate menu planning, we will email the availability list to you. We will post recipes on this blog & encourage you to send in your favorite winter vegetable recipes to:
mvgcfm@gmail.com

Sorry, no phone or internet orders accepted. Just stop by the shop to sign up. Cash, check, credit & debit cards accepted.

Happy New Year!!

2009-12-27T15:19:00.001-05:00

Shop hours for New Year's Week

Thursday, 12/31/09 - 9:00am - 2:00pm
Friday, 01/01/2010 CLOSED
Saturday, 01/02/2010 - 9:00am - 5:00pm
Sunday, 01/03/2010 - 9:00am - 3:00pm
Brunch served on Sunday - 9-1

Happy New Year!!

How to prepare Prime Rib Roast

2009-12-23T10:24:00.001-05:00

For total simplicity and great results, I prefer James Beard’s method.

Start the oven at 500 degrees.
Season the roast with flour, salt & pepper.
Place roast in the over in for about 20 minutes to get the outer crust going.
Then turn the heat down to 325 degrees.
Cook for a total time (including the high heat period) of 19 minutes per pound for rare. (I usually prefer 20 minutes per pound.)

This works every time and it is a no-brainer.

Good luck!!

How to Cook Your Maple Lawn Turkey

2009-12-23T10:14:00.000-05:00

Cooking Suggestions

It's best to cook your turkey the method that works best for you! These are just a few suggestions.

Do not overcook! - Fresh-killed turkeys are young, tender and juicy and they cook more quickly than a previously frozen one. Moreover, they are high in protein, low in calories and cholesterol.

To cook your Maple Lawn turkey:

Preheat oven to 450 degrees
Add approximately 2 cups of water in bottom of pan, 4 cups for larger birds
Salt and pepper the turkey, add a few pats of butter on skin and sprinkle with a little flour for a tasty skin
Cook at 450 degrees for the 1st hour
Lower temperature to 350 degrees for the remainder of time
Turkeys require approximately 10 minutes per pound
Stuffed turkeys take longer (at least 1/2 hour longer or more)
Use a covered pan or make a tent with tinfoil
Remove lid the last 1/2 hour if not sufficiently browned

Thank you and enjoy your turkey!

Christmas Week at Mill Valley General Store

2009-12-23T09:34:00.000-05:00

Holiday Hours 12/23/09 - 12/27/09

OPEN
Wednesday - Noon - 6:00pm
&
Thursday - 9:00am - 2:00pm

CLOSED
CHRISTMAS DAY
&
Saturday, 12/26/09

RE-OPEN
Sunday, 12/27/09 - 9:00am - 3:00pm

Merry Christmas!

Sunday, 12/20/09 - Mill Valley Is OPEN!

2009-12-20T10:03:00.001-05:00

We will be open from 9-3 today.
Whiskey Island Pirate Shop is serving a hardy brunch from 9-1.
Still have plenty of snow shovels in stock.
Milk * bread * eggs * eggnog * cider * chicken & sausage all await.

Saturday, 12/19/09 Closing at 2:00pm

2009-12-19T13:49:00.002-05:00

Thanks to all who braved the weather today. If lot is plowed tomorrow morning - we will let you know.
Stay safe & let it snow, let it snow, let it snow.......

Saturday, 12/19/09 - We will open at 9:00am

2009-12-19T08:25:00.002-05:00

One of the benefits of shopping a locally owned business, we did not have far to travel this morning.
We will open promptly at 9:00am. Not sure when we will close. Blog & voice mail will be updated throughout the day. Coffee & mulled cider are ready. We have snow shovels galore. Sorry to say that the ice melt is gone.
Off to shovel out a few more parking spaces. Drive safely!!

How To BakeYour Holiday Ham

2009-12-17T19:15:00.002-05:00

Baked Christmas Ham

1 - Whole Ham or Butt Portion
1 - Jar Dijon/Creole Style Mustard
2 - cups Apricot Jam
1/2 cup dry sherry or balsamic vinegar

Preheat oven to 275 degrees. Line a baking pan with foil. Put ham on the foil, fat side up. Wrap well with another piece of foil. Bake for 17 1/2 minutes per pound ( 10lb. ham - 3 hours).
Remove from oven, unwrap, & with a large, sharp knife cut off the rind & all but 1/4 inch of fat.
Make a glaze by combining the remaining ingredients.
Score the fat in a diamond pattern, making the lines 3/4" inch apart.
Stud with whole cloves.
Pour out any pan juices - lightly coat ham with glaze & return to the oven.
Every 15 minutes, spoon more glaze over ham.
Ham should be done in 1 hour.
Remove to a serving platter until ready to carve.

Slice & Enjoy!

Recipe courtesy of The Martha Stewart Cookbook. Thanks, Martha!

Last week to Order Hams, Turkey & Prime Rib for Christmas

2009-12-09T14:46:00.002-05:00

Sunday, 12/13/09 - 3:00pm
Cut off Date for Christmas Meat Orders

Hams will be cured at Wagner Brothers Meats in Mount Airy, Maryland. The pigs are raised, by the Bolls family, at Whispering Pines Farm in Frederick County, Maryland. These pigs are lovingly raised & cared for and fed only pesticide free crops raised on the farm. No growth hormones or antibiotics are used. www.wagnersmeats.com

Prime Rib will be processed at Wagner Brothers Meats. The cattle is locally raised, grass fed beef. No growth hormones or antibiotics are used. Prime Rib Roasts are ordered by the number of ribs, not by the pound. You should figure 1 rib for every 1-2 guests.

Turkeys are raised & processed at Maple Lawn Turkey Farm in Fullerton, Maryland. These are truly free range, anti biotic & growth hormone free birds, fresh, never frozen. www.maplelawn.com

Pricing is as follows:
Whole Hams - $3.29/lb - 18-20 lb. average - $50.00 deposit required
Butt Portion Ham - $3.39/lb. - 9-10 lb. average - $25.00 deposit required
Prime Rib Roast - $10.99/lb. - Order by number of ribs - $20.00 deposit required
Turkeys - $2.09/lb. - sizes & deposits below
10-12 lb. - $15.00 deposit required
14-16 lb. - $25.00 deposit required
18 - 20 lb. - $30.00 deposit required
22 - 24 lb. - $40.00 deposit required
26-28 lb. - $45.00 deposit required
sorry, no phone or online orders accepted

Pick Up
Wednesday, 12/23/09 - Noon - 6:00pm
or
Thursday, 12/24/09 - 9:00am - 2:00 pm
CLOSED 12/25/09 & 12/26/09

Thanksgiving Holiday Hours

2009-11-24T13:12:00.002-05:00

Open
Wednesday, 11/25/09
Noon - 6:00pm

Mill Valley General Store will be open on Wednesday, for your last minute shopping. We have a plethora of produce for your Thanksgiving meal - all organic & locally sourced, of course. Including:

Cranberries * Sweet Potatoes * Red Potatoes * Onions
Scallions * Shallots * Green Beans * Mushrooms
Romaine * Carrots * Cabbage * Celery & Black Walnuts

Dairy & meat cases are loaded as well - Milk * Eggs * Butter * Cheeses * Yogurt * Cream Cheese * Heavy Whipping Cream * Apple Cider & a limited 1st. run of Egg Nog * Whole Roasting Chickens * Boneless Pork Loin Roasts & an array of Sausages.

Wednesday, 11/25/09, is Turkey Pick Up Day, Noon - 6:00pm, for those of you who pre-ordered.

Thanksgiving Holiday Hours
Open
Wednesday, 11/25/09 - Noon - 6:00pm
Closed Thanksgiving Day & Friday, 11/27/09
Open Saturday, 11/28/09 - 9-5
Open Sunday, 11/29/09 - 9-3

As you give thanks this Thanksgiving Season, include our local, family farmers in your thoughts.It has been a difficult year for them, between late blight (showing up early) & too many rainy days. We at Mill Valley, give thanks to all of you who support us throughout the year.

Happy Thanksgiving!

Last Day to order Turkeys - Sunday 11,15/09

2009-11-14T10:32:00.000-05:00

Turkeys Available for Thanksgiving
This year our turkeys will be raised by Locust Point Farm in Cecil County, Maryland, by the Sensenig Family. These are traditional white, broad breasted turkeys.Turkeys are pastured (free roaming) - no growth hormones or antibiotics used. Turkeys are priced at $2.09/lb. - same price as last year. A non-refundable deposit is required with your order. Sorry, n. Last day to place your order is Sunday, November 15th.
Turkeys will be available for pick up on
Wednesday, Nov. 25th. - Noon - 6:00pm ONLY.

Order according to size
8 - 11 pound $15.00 deposit
12 - 15 pound $25.00 deposit
16 - 19 pound $30.00 deposit
20 - 23 pound $40.00 deposit
24 - 27 pound $50.00 deposit
28 - 31 pound $55.00 deposit
Please note that a limited number of turkeys are grown. To insure availability, please order sooner, rather than later.

Bulk Mulch * Compost & Top Soil Now Available

2009-10-21T13:34:00.002-04:00

Many thanks to Arthur Morgan of A&M Environmental Services for providing us with a "Buy the Bucket" bulk soil products. Soils & mulch are available by the bucket.

4 gallon bucket - $2.00
5 gallon bucket - $2.50
6 gallon bucket - $3.00

Don't have your own bucket? Not a problem. Pay a $1.00 deposit & use one of ours. Return the bucket & receive your deposit back. This is self service. Stop at the check out counter, pay for your top soil, compost or mulch, pay your bucket deposit, grab our digging fork & load up.

These soils & mulch have been used at the Hamilton Crop Circle. Check it out at
www.HamiltonCropCircle.blogspot.com

It's Time To Talk Turkey

2009-10-21T13:14:00.003-04:00

Turkeys Available for Thanksgiving

This year our turkeys will be raised by Locust Point Farm in Cecil County, Maryland, by the Sensenig Family. These are traditional white, broad breasted turkeys.Turkeys are pastured (free roaming) - no growth hormones or antibiotics used. Turkeys are priced at $2.09/lb. - same price as last year. A non-refundable deposit is required with your order. Sorry, no online orders accepted.

Last day to place your order is Sunday, November 15th.
Turkeys will be available for pick up on
Wednesday, Nov. 25th. - Noon - 6:00pm ONLY.

Order according to size
8 - 11 pound $15.00 deposit
12 - 15 pound $25.00 deposit
16 - 19 pound $30.00 deposit
20 - 23 pound $40.00 deposit
24 - 27 pound $50.00 deposit
28 - 31 pound $55.00 deposit

Please note that a limited number of turkeys are grown. To insure availability, please order sooner, rather than later.

Super Green 2.0 Saturday, 10/17/2009

2009-10-15T17:59:00.002-04:00

Mill Valley General Store is pleased to be hosting Super Green 2.0 on Saturday, 10/17/09. A series of four workshops will be repeated throughout the day at 10:00 - 11:00 - Noon - 1:00.
This event is free & open to the public. Doors open at 9:00am. Free on-site & street parking. The first 100 folks to arrive will receive a goody bag with seeds, informational materials & a free tree, courtesy of Tree Baltimore.

Sustainable Urban Infrastructures has put together a fun & educational program for the day. The workshops for the day will be :

Baltimore Biomass - how to heat your home comfortably & affordably with a corn stove. Stop in & grab a seat in front of the fire, as George Peters explains the operation of the stove, the tax credits available, & how to join the buyer's coop.
Falkenhan's Hardware - will be on site with low cost DIY projects to tighten up your house for the winter ahead. Deb Falkenhan will explain the ease of installation of these items. Items will be available for purchase.
Urban Greening Czar, Molly Gallant, will have a hands on workshop, Fall Tree Planting Done Right. This workshop is sponsored by Mill Valley General Store. Join Molly as she plants trees on our property - showing how to prepare the soil, how to stake & mulch a newly planted tree, and how to care for your tree. Co-sponsor of this event is Tree Baltimore.
Clean Currents - will be on site explaining how you can buy clean, renewable energy for your home.

Welcome Fall 2009

2009-09-23T14:43:00.002-04:00

You know it's Fall when the winter squash arrives. We have a great selection of certified organic Winter Squash from One Straw Farm including: Acorn, Butternut & Pink Winter Squash. Sweet Potatoes have made their seasonal debut. Arriving on Thursday, from Baugher's Orchard: Pumpkins, assorted Apples & Bartlett Pears. Also arriving on Thursday: Radebaugh's Pansies & Mums. It may be in the 80's today, but that first frost will be here before you know it.

Fall Hours

2009-09-23T14:41:00.001-04:00

Please note new hours for Fall 2009:

Open
Thursday, 9-5
Friday, 9-6
Saturday, 9-5
Sunday, 9-3

Get Your Baltimore Recycling Bins Here!

2009-08-20T18:00:00.002-04:00

Baltimore City Recycling Bins are in. We have a large quantity of small bins, large cans & lids for the large cans. We offer this as a community service - there is no mark up on the bins.

Small Bins - 18 gallon - $5.00
Large Cans - 32 gallon - $12.00
Lids for 32 Gallon - $3.00

No limit on the number you may purchase.

Spring has sprung - Plants have arrived

2009-04-23T17:53:00.002-04:00

The weather this weekend will be perfect for gardening. We have a variety of plants, just waiting for you, all locally grown of course.

Market Packs of 6 Annuals - $3.25/ea or 6/$18.00 - Begonias * Dianthus * Dusty Miller * Hypoestes * Impatiens * Marigolds * Petunias * Portulaca * Salvia & a few impatiens.
Assorted Herbs - certified organic - $2.25/ea. or 5/$10.00 - Arugula * Vietnamese Coriander (Cilantro) * Dill * Lavender * Marjoram * Peppermint * Spearmint * Nasturtium * Oregano * Rosemary * Sage - green & pineapple * French Tarragon & English Thyme.
Assorted Vegetables - grown organically - $1.00/ea. Eggplant * Jalapeno Pepper & a plethora of Tomatoes - Red Grape * Beefsteak - Big Boy * Brandywine * Cherokee Purple * Early Girl * Juliet * Mr. Stripey * Red Roma * San Marazano (heirloom Roma) * Sweet 100 Cherry.
Lemon Grass - very limited supply - 4 1/2" pot $6.00/ea.
Assorted Annuals - 4 1/2" Pots - $3.50/each. Coleus * Ipomoea (Sweet Potato Vine) *Osteospermum * Petunias * New Guinea Impatiens
10" Hanging Baskets - $20.00/ea.

Easter Weeknd Holiday Hours

2009-04-05T10:43:00.002-04:00

So that our employees may enjoy their holiday, please note Easter Weekend Holiday Hours posted below:

Thursday, 4/9/09 - 9-5 (no change)
Friday, 4/10/09 - 9am - 6pm
Saturday, 4/11/09 - 9-5 (no change)
Sunday, 4/12/09 - 9am - 2pm

Easter Sunday Brunch Menu posted. Check events listing.

2009 One Straw Farm CSA - Time to sign up

2009-02-24T14:32:00.002-05:00

It's that time of year again - dreams of sun ripened tomatoes, peppers, eggplant & more. This year, all applications will be taken via www.onestrawfarm.com. For those of you who will be picking up at Mill Valley General Store, not much has changed.

Apply & pay online at www.onestrawfarm.com
Pick up will begin in June & end in November, 2009
Just stop by the shop once per week & select your items

Pick up will begin Thursday, 6/11/09 & end on Sunday, 11/22/09. Each week you just stop in during regular business hours - Thursday 9-5 * Friday 9am - 8pm * Saturday & Sunday 9-5. No need to tell us what day you will be coming in. You can change your day/time of pick up at will through out the 24 week program.

Be sure to check out the March 2009 issue of Martha Stewart Living magazine. One Straw Farm is a featured story this month.

See you in June!

Zensations by Jen & so much more

2009-02-18T09:25:00.003-05:00

I am sure that most of you are familiar with Zensations by Jen, located at the market. Jenny Ehrhardt is the proprietress of this herb based business, featuring more than 80 certified organic herbs. Jenny handcrafts a variety of spritzers, lip balm, salves & herbal teas. She is available to consult with you & create your own unique blends.

What you may not know is that Jenny is also a licensed massage therapist. Jenny offers a combination of Swedish, Deep Tissue, & Myofacial massage with Aromatherapy. Through March 20th., Jenny is offering a discount through March 20th. Book two one hour massage appointments & receive $5.00 off your 2nd. appointment. Jenny's massage studio is conveniently located in Hampden. Call 410-235-2516 to make an appointment.

This just in!!!!!

2009-02-10T10:08:00.002-05:00

Sunday, 2/15/09, The Curry Shack will be serving their famous Rustic Ribs! Quantities limited, so pre-orders are required. Serving from Noon - 3pm or sell out. $10.00 per entree, which includes: Rustic Spare Ribs, Curried Rice, Balsamic Glazed Green Beans. Place your order ASAP via 443-831-6607.

Last Chance to Sign Up for Winter Buyer's Coop

2009-02-06T13:02:00.002-05:00

The response has been tremendous. Due to the demand, we have extended the sign up for one more week. Stop in by 5:00pm Sunday, 2/08/09, to sign up. More detail in entry below. This week our coop members have enjoyed: cranberries * potatoes * onions * mushrooms * beets & navel oranges. Your shares may be picked up weekly, during our regular business hours.

Looking for something different?

2009-01-14T11:15:00.003-05:00

Try something new. Fresh from the farm - Celeriac. Celeriac is the root of the celery plant. In the natural state, not very impressive, with its beige & bumpy exterior. Once peeled & sliced, Celeriac is a great substitute in any recipe calling for artichoke. Slice or cube & then steam or boil until tender. Gives a new twist to the traditional Artichoke Parmesan Dip or use as the base for an Au Gratin dish. The current issue of Edible Chesapeake Magazine (available at the shop) has a soul warming recipe for an Apple Celeriac Soup. A great addition to any soup or stew - it imparts a celery like flavor.

Lulu Avacados have arrived, just in time to make some guacamole for the Ravens play off game. Avacados are great sliced & added to salad or sandwiches. Need a twist of lemon? We have organic Meyer Lemons from Florida.

In commemoration of the inauguration of our 44th President, Zeke's Coffee is offering a special edition Executive Order blend. This limited edition is a blend of beans representative of President elect Obama's heritage: Kenya AA, Sumatra Mandheling & Hawaiian Kona. $15.00/lb. while supplies last.

Enjoy!

It's Finally Here - the Winter Buyer's Co-op

2009-01-02T12:34:00.003-05:00

So many of you have asked if there would be a winter CSA. Unfortunately, we could not find an individual farmer who could meet this need. Thus the Mill Valley General Store Winter Buyer's Co-op has been created. Mill Valley will purchase, on behalf of co-op members, fruits & vegetables from area farmers. All produce from Tuscarora Organic Growers Coop, Chambersburg, PA., will be certified organic. All citrus fruit from Uncle Matt's in Florida, will be certified organic. Produce & cider from Baugher's Orchard in Westminster, MD is produced using natural practices - IPM (Integrated Pest Management) & a food grade certified horticultural oil.

Listed below are the basics of the Winter Buyer's Co-op:

17 week program - start date 2/05/09 - ending 5/24/09.
Full Share - $310.00/season - 6 items per week
2/3rd Share - $210.00/season - 4 items per week
Applications available at Mill Valley General Store
Last day to sign up - Sunday, February 1st.

For those not familiar with this type of program:

each week there will be a minimum of 6 items available. You select from the available items, we do not pre-package. We strongly encourage you to bring your own bags.
by joining the Winter Buyer's Co-op, your average price per item is $3.04. Items included in the co-op have an average price of $3.50 - $6.00 per item.
a typical weekly share may be: 1qt. of potatoes - 1 qt. of onions - 1 qt. of beets - a bag of carrots - a pound of white button mushrooms - a dozen apples. Regular retail would be $24.25 - Co-op member price $20.40. There will be weeks when your savings will be greater. There will never be a week when your savings will be less.
items we expect to be available include: onions, carrots, potatoes, celeriac, rutabagas, turnips, mushrooms, apples, pears, oranges, tangelos, grapefruit, beets, cabbage, parsnips, radishes, shallots, greens. Availability will begin to expand in April.
occasionally Baugher's apple cider, Hen's Nest fresh eggs & perhaps Wagner Brothers beef cubes, ground beef or sausage, will be added to the list.
Shares may be picked up during our regular business hours; Thursday - 9-5 * Friday - 9:00am - 8:00pm * Saturday & Sunday - 9-5.

For more info & an application, please stop in during January

Happy New Year!

2008-12-27T17:29:00.002-05:00

New Year's Week Holiday Hours:

Open Saturday, 12/27/08 - 9-5
Open Sunday, 12/28/08, 9-5

CLOSED MONDAY - FRIDAY
12/29/2008 - 1/02/2009
RE-OPEN SATURDAY, 1/03/09 @ 9:00 AM

JOIN US FOR BRUNCH OR LUNCH ON SUNDAY, 12/28/2009.

6 Shopping Days 'til Christmas!

2008-12-18T18:39:00.004-05:00

Holiday Hours
Friday, 12/19/08 - 9:00am - 8:00pm
Saturday, 12/20/08 - 9:00am - 5:00pm
Sunday, 12/21/08 - 9:00am - 5:00pm
OPEN CHRISTMAS EVE
WEDNESDAY, 12/24/08
9:00AM - 2:00PM
Closed Christmas Day & Friday, 12/26/08
Re-open Saturday, 12/27/08 at 9:00am

Mill Valley General Store is chock full of local food & local gift ideas. So sharpen that pencil, make a list, check it twice & we will see you during our holiday hours. Make sure your list includes: Egg Nog * Apple Cider * Milk * Eggs * Heavy Whipping Cream * Great selection of local, artisan cheeses * Butter * 1/2 & 1/2 * Zeke's Coffee * Apples & pears from Baugher's Orchard * Organic citrus fruit - tangerines, navel & cara cara red oranges, grapefruit * Organic, locally grown produce - potatoes, onions, sweet potatoes, garlic, cabbage, butternut squash, portabella & white button mushrooms, brussel sprouts, turnips, cranberries, beets, carrots..... * Freshly baked breads & sweets from The Breadery * Pastured chicken from Shady Side Farms * Beef, pork & sausages from Wagner Brothers Meats.

Great gift baskets, filled with local food - $10.00 & $20.00 sizes. Great stocking stuffers, too - 1/2 gallon milk carriers, reusable bags, Buy Local Baltimore Guide. Check out all the gift ideas at Zensations by Jen & Whiskey Island Pirate Shop . You are sure to find something to please everyone on your list.

Need a few last minute decorations? We have both 16" & 24" fresh wreaths, but they are going fast! Add a store made bow.Great sale on tree decorations & beaded garland - $1.50/ea or $12.00/dozen! You can't beat this price.

And last, but certainly not least, thanks to one & all for your generous contributions to the Whiskey Island Toy & Food drive. The toys & food you have donated have been delivered. Many smiles all around & sincere expressions of gratitude for your generosity. Thanks for making a difference.

Here's wishing you & yours all the best of the holiday season!

Countdown to Thanksgiving

2008-11-20T19:03:00.002-05:00

Holiday Hours at Mill Valley General Store

Thursday, 11/20/2008 - 9:00am - 5:00pm
Friday, 11/21/08/2008 - 9:00am - 8:00pm
Saturday, 11/22/08 & Sunday, 11/23/08 - 9:00am - 5:00pm
Wednesday, 11/26/2008 - Noon - 6:00pm

Pre-ordered turkeys available for pick up on Wednesday, Nov. 26th. from Noon - 6:00pm

Add to your holiday shopping list:
Trickling Springs Creamery - egg nog * milk * butter *raw milk cheeses * ice cream * yogurt ....
South Mountain Creamery - assorted cheeses .... The Hen's Nest - farm fresh eggs
Sonny & Joe's Hummus .... Tuscarora Organic Growers - fresh produce .... One Straw Farm - organic produce .... Baugher's of Westminster - apples * pears * all natural Apple Cider .... The Breadery - assorted breads, muffins & sweet breads .... Wagner Brothers - local beef * pork * sausage .... Sunnyside Farms - whole chickens * breast * whole legs.... Miss Pat's old fashioned Sugar Cookies

Stop by our vendor's booths for even more holiday items:
Zensations by Jen - mulling spices * soothing bath salts * spritzers * vegan soap .... Whiskey Island Pirate Shop - assorted spices for your holiday cooking .... The Curry Shack - spice blends that will put a zing in your holiday meal .... Zeke's Coffee - now featuring Holiday Roast.

But most importantly, take time to give thanks.

Happy Thanksgiving!

Sunnyside Farms' Chicken Debuts at Mill Valley General Store

2008-11-12T15:46:00.002-05:00

It does not get more local than this. Homer Walden & Dru Peters have created a biodynamic chicken farm, just 15 minutes north of the shop. Not one drop of petroleum goes into the operation of this unique chicken farm. We currently offer whole roasters, breast & legs. The following description of their operation is courtesy of The Urbanite.
" Since free range in fox country does not work, Walden designed & built mobile pens. Walden’s pens are eight feet by ten feet, with a partial roof to shade the chickens from sun and rain. The pens have no bottoms so the chicks can easily eat grass and bugs. Wheels are mounted on two sides so that Walden and Peters can move each pen to a fresh plot of grass as the chicks walk along. “They love grass,” says Walden, who also feeds them corn, soybeans, and kelp.

Walden designed and built this clever vehicle for his chickens and turkeys so they have a constant supply of fresh grass to eat while scratching their manure into the ground to naturally fertilize the land. (Walden estimates his chickens and turkeys drop thirty tons of manure on the field from April to November, resulting in luxuriant green patches of fertilized grass.) Compared to other portable pens, Walden’s chicken tractors are larger, more sleekly designed, and easier to move, but the most significant difference between Walden and other farmers who employ this method is that he moves his pens more often (twice daily) to prevent any bacteria or other pathogens from contaminating the birds.

“We think we’re a couple of steps above organic,” he says.

The result of Walden’s and Peters’ demanding work is a chicken that tastes unmistakably fresh. “You open a bag after it’s been frozen and it smells of fresh grass,” says Peters.

The “bigger picture” of their poultry experiment, they say, is to be environmentally sensitive and to “contribute to the overall health of consumers,” says Peters. Walden dreams of one day convincing Eastern Shore sod farmers to let him build larger versions of his “chicken tractors” on their sod farms, which would eliminate their need for chemical fertilizers.

“We don’t want to be land owners, we want to be land users,” Walden says. “We want to be good stewards.”

For the complete article go to www.urbanitebaltimore.com & enter Sunnyside Farms into the search option.

It's Time to Talk Turkey

2008-10-29T12:08:00.006-04:00

Thanksgiving is less than a month away. It is time to order your turkey. Our turkeys are raised on Whispering Pines Turkey Farm in Mount Airy, MD. These are traditional white, broad breasted turkeys raised cage free & without growth hormones or antibiotics. The last day to order your turkey is Sunday, November 16th. Please note that a limited number of turkeys are grown. To insure availability, please order sooner, rather than later.

Talk about fresh! Turkeys will be processed on Monday, November 24th. & be available for pick up on Wednesday, November 26th. ONLY - from Noon - 6:00pm. No phone or web orders accepted. Turkeys are priced at $2.09/lb. A non-refundable deposit is required with your order.

Order according to size

8-11 pound $15.00 deposit
12-15 pound $25.00 deposit
16-19 pound $30.00 deposit
20-23 pound $40.00 deposit
24-27 pound $50.00 deposit
28-31 pound $55.00 deposit

gobble. gobble.........

Welcome to Mill Valley General Store

2008-10-29T11:37:00.013-04:00

Many of you have known us since our inception, in 2002, as Mill Valley Garden Center. Then, at our current location, we expanded our offerings to include locally, produced food & changed our name to Mill Valley Garden & Farmer's Market. As we approach 2009, it is time for a more appropriate name - Mill Valley General Store - which more aptly describes our venture. As our customers have embraced the Buy Local concept, requests for an expanded food line have been numerous & we are pleased to announce that our locally produced foods now include a dry goods department.

We still feature all of our gardening items: locally grown plants * mulch * soil * seeds * natural herbicides, pesticides & fertilizers * containers * bird seed & feeders * an assortment of terra cotta & concrete containers * long & short handled tools * hoses * & many additional items.

Fresh, locally grown produce is available year round. One Straw Farm supplies us with certified organic produce & we are proud to be a pick up site for their CSA (Community Supported Agriculture) Program. Baugher's Orchard supplies us with fresh fruit & all natural apple cider. Tuscarora Organic Growers Coop fills in the rest of our needs. Our dairy case is kept well stocked with Milk, Butter, Yogurt, Eggs & Cheeses from Trickling Springs Dairy. Organic & All Natural options are available for milk, eggs & butters. We also have a variety of cheese from South Mountain Creamery.

Our dry goods department is expanding weekly. We currently stock Baugher's apple sauce & apple butter, both available in sugar & sugar free versions. Their canned peaches are a great staple to have on hand. Handmade egg noodles from Nature's Yoke are great for a winter soup. Stock up on McCutcheon's locally produced jams & jellies * mustard * pickles * relish * salad dressing & more.

If the adage that change keeps you young is accurate, we are getting younger by the week. Stop in soon to see what we've been up to. -CW

Mill Valley General Store

Baltimore Food Co-op Coming!

Parking Lot Plowed!

Awaiting the plow!

More Recipes for Winter Co-op Veggies

Recipes for Winter Co-op Veggies

Mill Valley Holiday Market

Amy Langrehr

Thanksgiving Holiday Hours

!!! APPLE CIDER RECALL !!!

11 days left to Order Thanksgiving Turkeys & Hams

It's Time to Talk Turkey!

10/10/10 - Super Green 3 - 10am - 2pm

Great Recipes for the Summer's Bounty

Nectarine Upside-Down Cake

Back by popular demand!

Last Day to sign up - August 22nd.

Due to the heat we are closing early today

4th. of July Holiday Hours

Kale & Chickpea Soup

What to do with Bok Choy

About bok choy

Cooking bok choy

Bok choy and chicken stir fry

Ingredients

Directions

Chicken recipes

What to do with Napa Cabbage

8 Things to do with napa cabbage

1. Napa Cabbage Rolls

2. Quick Kimchi

3. Napa Cabbage Stir-Fry

4. Napa Cabbage Slaw

5. Braised Napa Cabbage

6. Napa Cabbage Spring Rolls

7. Napa Cabbage Taco Topping

8. Napa Cabbage Soup

Napa cabbage recipes

Strawberry-Rhubarb Pie Recipe

What's Going On at Mill Valley

Mother's Day Brunch 9-1

3rd. Option for Mill Valley General Store Co-op

Sign Up for Mill Valley General Store's Local Food Co-op

Cool Season Herbs & Veggies Are In

Celeriac Salad

Method

Beet Hummus Recipe - Great for the 4th.

Thank you Celeste - member of our Buyer's Co-op for the following recipe.

Ingredients

Method

Double Happiness Brunch with Hanne Blank

Sampling & Demo Saturday, 2/27/10 - 11-1

It's Rutabaga Week at Mill Valley!

Recipes from Saturday's Food Demo

Food Demo & Sampling Rescheduled for Saturday, 2/20/2010

Mill Valley to Open at 10:00am

Mill Valley General Store Closed due to Weather

!!!CANCELLED!!! Food Demo & Sampling - Saturday, Feb.6th.

What to do with that leftover Ham

Time to Sign Up for Winter Buyer's Co-op

Happy New Year!!

How to prepare Prime Rib Roast

How to Cook Your Maple Lawn Turkey

Cooking Suggestions

Christmas Week at Mill Valley General Store

Sunday, 12/20/09 - Mill Valley Is OPEN!

Saturday, 12/19/09 Closing at 2:00pm

Saturday, 12/19/09 - We will open at 9:00am

How To BakeYour Holiday Ham

Last week to Order Hams, Turkey & Prime Rib for Christmas

Thanksgiving Holiday Hours

Last Day to order Turkeys - Sunday 11,15/09

Bulk Mulch * Compost & Top Soil Now Available

It's Time To Talk Turkey

Super Green 2.0 Saturday, 10/17/2009

Welcome Fall 2009

Fall Hours

Get Your Baltimore Recycling Bins Here!

Spring has sprung - Plants have arrived

Easter Weeknd Holiday Hours