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February 2017 E-Newsletter
We are a culinary magazine dedicated to local seasonal food in Delaware and Eastern Shore Maryland and Virginia, celebrating farmers and fishermen, food artisans, brewers, chefs, home cooks, and everyone across our region who shares a love of local food and drink. Our first print issue will arrive in Spring 2017, and we invite you to stay in touch with us on social media, on the web, or contact us at editor@edibledelmarva.com
Love in the Kitchen
Truffled Pappardelle Pasta with Mushrooms
Bartlett Pear Inn and Bakery, Easton, Maryland

Thanks to Chef Jordan Lloyd for sharing this treasure from the Bartlett Pear Inn. Choose fresh, local ingredients and follow Chef's instructions (note his great tips on the buttery glaze) to create this romantic dish for two. Then just add a salad, a loaf of bread, your favorite wine, and someone you love. 
INGREDIENTS
1 lb. dried Pappardelle Pasta
4 oz. Truffle Butter
1 oz. pasta water or stock
1 oz. grated Parmesan
1 oz. local organic semi hard cow’s milk cheese
  (I use Chapel Creamery Talbot Reserve)
Small bunch of mushrooms
  (Maitakes or Oyster Mushrooms are Best)
1 clove garlic, minced
1 shallot, minced
1 Tbsp Butter



DIRECTIONS
Boil the pasta for 8-10 minutes in salted water. Save some water and drain the rest.

In a medium size sauté pan with the reserved pasta water, add the truffle butter. Turn the stove to medium heat and begin to heat the butter and water together. 
Move the butter around the pan with the water constantly until a beautiful glaze has developed.  If the pan gets too hot the butter will separate and the sauce will become very greasy. Go nice and easy. Once you have developed your glaze, add your cooked pasta. Season with salt. Toss in your grated Parmesan. 

Heat a small sauté pan on the stove until just smoking hot with a very thin layer of canola oil in the pan. Add the cleaned mushrooms to the hot pan. Allow the mushrooms to begin to get golden brown, flip over and do the same. Add the minced garlic and shallots. Allow to cook just a moment; finish the mushrooms with the tablespoon of butter. Set aside.
 
Put the nicely glazed pasta into the serving dish of your choice and add more cheese. Top with the sautéed mushrooms and serve.
For more recipes, visit www.edibledelmarva.com
Love on the Farm
Perennial Roots Farm, Accomac, Virginia
by Natalie McGill and Stewart Lundy

 
Winter here on the Eastern Shore of Virginia has brought with it an abundance of babies! Since Christmas we’ve had two beautiful litters of New Zealand Kune Kune piglets born and many litters of American Mulefoot piglets. In total, I’d say we have about 40 adorable (and sometimes naughty) little guys running around our farm, following momma and learning how to forage and play in the mud.
 
The winter here has been fairly mild so far and for the days when it has gotten cold, the piglets and their moms have shelters full of straw that they can retreat to, if they so choose, to keep them nice and toasty. We’ve also had seven Gulf Coast Native lambs born so far -- including twins! -- and are expecting a few more in the next month.
 
It can get a bit dreary with all this rain, mud and damp, but these piglets and lambs make sure to keep us laughing and on our toes with their adorable antics. We could watch them all day long if only we had the time. We’re ready for green and spring to come.


See more from Perennial Roots Farm on the web, on Facebook, or @perennialroots on Instagram. And look for a story about life on Perennial Roots Farm in the Spring 2017 Edible Delmarva, coming in March. 
Have news or stories to share? Editor@EdibleDelmarva.com
Love in a Cup
Brewing the Perfect Cup of Tea
by Estelle Tracy
 
Tea has always been part of my life. My parents introduced me to Turkish tea at a young age and I soon learned to appreciate the strong brew, sans sugar. When I moved to college, I relied on tea bags and microwaved water to get my tea fix, without paying attention to brewing temperatures and times printed on the package. How important could they be?
 
Years later, I bought a tin of loose green tea and, out of curiosity, followed the preparation instructions of the package. I let the leaves steep for exactly two minutes in cooled, filtered boiled water. The result? A balanced, grassy cup, with no bitterness and barely a hint of astringency. It was delicious.  
 
Brewing the perfect cup of tea is easier than you think. Start with a package of loose tea from a natural store or specialty shop. White, green, Oolong, and black teas all come from camellia sinensis, an evergreen shrub originating from Asia. While white and green teas refer to unoxidized leaves, Oolong and black teas refer to respectively partially oxidized and fully oxidized leaves. Give each variety a try to determine what you like.
 
Water steeping temperature and time will depend on the variety of the tea brewed. For that reason, I invested in an electric kettle with adjustable temperature settings and automatic shut-off. Because chlorine interferes with tea’s delicate flavor, use filtered or bottled water for your brew. Whether you steep your tea in a mug or a pot, use a large strainer to give the leaves space to rehydrate. When your timer goes off, strain the leaves (you can brew them again), get comfortable, and enjoy your perfect cup.

 
  Tea Caffeine Level Water Temperature Steeping Time
  White + 170-180°F 3-5 minutes
  Green ++ 172°F 30 seconds for a Japanese Sencha 2 minutes for a gunpowder
  Oolong +++ 180-190° F 3-5 minutes
  Black ++++ 200°F 5 minutes
 
Find tea and accessories locally at Capital Teas in Newark and Annapolis, and The Spice and Tea Exchange in Rehoboth Beach, Ocean City, and Annapolis.
Follow us on Instagram @edible.delmarva
Love Our Craft Breweries
FeBREWary is Maryland’s official month-long celebration devoted to local craft beers, with events on tap across the state.
Here are two not to miss!
Feb 23, 6:30 pm
Evo's Craft Beer Lover's Dinner
Evolution Public House
201 E Vine Street, Salisbury


Feb 25, 1:00 pm
Love on Tap at Seacrets
Seacrets: Jamaica USA
117 49th Street, Ocean City
See the full FeBREWary schedule at Brewer's Association of Maryland.
Learn more about local craft beers at 
Shore Craft Beer.
Ibach's Candy by the Sea
If your sweet spot is chocolate, Ibach's needs to be On Your List. Homemade chocolates, truffles, fudge and chocolate-covered everything... choosing among all so many delicious options will be the hardest part of your day. Sharing it with someone you love will be the sweetest!
 
Visit Ibach's in Rehoboth Beach, on the web, or on Facebook
Winter Farmer's Markets
Have a story or a talent to share? We are looking for writers,
photographers, storytellers, recipe authors, illustrators,
and contributors to help us tell Edible Delmarva stories.
Contact
editor@edibledelmarva.com 
Copyright © 2017 Edible Delmarva, All rights reserved.


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