Big Flavor Comes From Farmers Markets

By Mikael Blido | Photos by RJ Goodwin

You have probably seen the commercials: fresh-looking ingredients arriving at your doorstep in time for dinner, ready to be turned into an effortless, Instagram-worthy gourmet meal. Hello Fresh, Blue Apron, Plated and almost 150 other meal kit businesses seem to be taking America by storm. But a 2017 study showed that the initial excitement may be wearing off pretty quickly.

The majority of customers, according to the study, order just one meal, and only 6 percent of subscribers continued to order after three months. Perhaps they realized that $8-12 per serving for a meal you have to cook yourself is pretty pricey. Or maybe they wanted more variety, less packaging, and more control over where their food comes from.

The “Click-List” Option

One option for the time-strapped home cook who wants to move away from the box could be to use the grocery store click list services that more and more stores are offering. It is convenient, but you still get produce that may have traveled farther in its life than you have. At least you’re supporting a business in your community and keeping some tax dollars local.

The Flavorful Option

The healthiest and tastiest option is a quick trip to one of the many farmers markets we are lucky enough to have in our region. You can be in and out in five to 10 minutes, but a longer stroll is recommended, and you go home with fresh, locally grown affordable ingredients packed with great flavor and seasonal variety, without all of that packaging and waste.

The closest local market to me is the Forest Farmer’s Market, which is open on Saturday mornings from 8 to noon and is a “producer only” market, meaning that vendors are only allowed to sell what they grow or make themselves. Some vendors even offer online ordering, and customers can pick up their order at the market.

Lynchburg’s Community Market offers huge variety, and the market in the town of Bedford also offers a wonderful selection. For other markets, contact your local government or check online.

The Homegrown Option

Another great option is to grow your own food. If you never had a garden, you can get your feet wet next spring by planting a couple of tomato plants in a large flower pot. Home improvement stores often sell dwarf varieties that tend to do well when grown in a pot.

Recipes

On the following pages are two of my favorite salads that take advantage of the fresh, healthy produce you can find at most farmers markets. They are packed with wonderful flavors–and nutrition–that a subscription box can never deliver!

New Restaurant Boasts Vibe and Variety

By Rachel Dalton | Photos by Ashlee Glen

Lynchburg natives and seasoned restaurant industry pros Shawn Merrow and Nathan Hall were presented with the opportunity to lease the space at 512 5th Street in August of 2017.

No strangers to opening a restaurant, the restaurateurs were drawn to what is now Grey’s for a number of reasons, including the building itself, the courtyard, and the parking lot.

Why the name Grey’s? A quick history lesson: the space used to house Lynchburg’s original Greyhound bus station. Merrow and Hall liked the idea of the name being non-descriptive and one word. Hall tells me, “Heather grey is a crucial color” to the restaurant’s vibe and feel.

The restaurant opened in February featuring an eclectic, comfortable vibe that is casual and cool. It has quickly become one of Lynchburg’s favorites because of the knowledgeable staff, the ever-changing menu, the music, and the energy one feels immediately upon entering.

Grey’s is a great place to grab a drink from the full bar or plan a dinner with friends from the rotating menu. Speaking of drinks, most of the signature cocktails are the creation of Kathleen Elliott of Blackwater Bitters, Lynchburg’s locally, women-owned bitters’ company.

Having enjoyed Grey’s many, many times, I cannot refuse the burrata salad and the shrimp and grits on repeat visits. The owners tell me the trout cakes and ribs have quickly become customer favorites as well. They use local produce when in season and available.

Depending on the night, the menu often highlights varying features. Inventive tacos, empanadas, tostadas, and posole are only available Tuesday nights. Try the unique, evolving prix fixe menu for Wine Wednesday. Most Thursdays Merrow and Hall graciously donate 10 percent of sales to a local charity.

Check out Grey’s for lunch Tuesday-Friday when you can find fresh salads and sandwiches with imaginative ingredient combinations. The Saturday and Sunday brunch menu is unique and delicious, highlighted by avocado toast with bacon and the fried chicken biscuit with white cheddar gravy. If you can get Merrow to pour the white cheddar gravy on your entire plate, do.

Stay up to date with special events and food specials by following them on Facebook and Instagram at greysonfifth.

Grey’s
512 Fifth St, Lynchburg
(434) 616-4939
Find them on
Facebook & Instagram

Ingredients

3 tablespoons olive oil
1 loaf French bread or boule, cubed (about 5 cups)
1 teaspoon salt
2 large tomatoes, cubed
1 English cucumber, seeded,
sliced 1/2-inch thick
1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
1/2 red onion, thinly sliced
15 basil leaves, julienned
For the vinaigrette:
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar
(white wine or champagne)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Heat up the oil in a large stainless skillet and add the bread cubes and salt. On medium heat, toss the cubes around the pan until browned, about 8-10 minutes. Allow the bread cubes to cool.

For the vinaigrette, whisk the oil into the mustard until it starts to thicken, then add all the ingredients together.

Mix all the vegetables and basil together in a large bowl. Add the bread and toss with the vinaigrette. Season with salt and pepper to taste and serve!

Don’t Veg Out—Veg Up!

Our Lynchburg Living Taste contributor Mikael Blido shares three easy ways to add some fresh produce into your day.

Stir them into a soup for an effortless 15-minute meal. Mikael says anything goes—carrots, broccoli, cauliflower, celery, and potatoes (even canned or frozen options such as corn and peas).

“Just chop them up, add to some chicken broth and use salt/pepper to taste. For variety, add meats. Pull some meat off a rotisserie chicken or throw in some leftover barbecue beef,” he says.

Finish off with chopped herbs and homemade croutons (cubed bread with olive oil in a skillet and lots of salt and pepper.)

Roast them for a quick side dish that goes with anything. “Just roughly chop your vegetables (avoid leafy ones), drizzle with olive oil and salt and pepper. Bake for 20 to 40 minutes and serve. Delicious!” says Mikael.

Mix them up in a milkshake you can enjoy any time of the day. “This is my favorite 30-second meal!” says Mikael. “It’s the easiest non-salad route to get leafy greens into your body.”

In a high-speed blender (he suggests a Vitamix), add milk, a few strawberries, half a banana, some ice and a splash of vanilla. Then add two large handfuls of organic salad mix and blend. Add sugar or Stevia to taste.

“You will not even taste the lettuce since the vanilla and strawberries mask their already mild flavor,” he says. “Even kids love it!”

Fresh from the Farm

From organic veggies to locally-raised beef, you can find the freshest, most high-quality ingredients at your local farmer’s market. Support local producers at these four locations:

APX Market
1848 Church St., Appomattox
Open May through October; reopens in December for a Holiday Market

Bedford Farmer’s Market
On corner of Washington and Center streets, Bedford
Open May through October
Visit on Tuesdays from 3 to 6 p.m., Fridays 7:30 a.m. to
1:30 p.m. and 1st Saturdays of the month, 9 a.m. to 1 p.m.

Forest Farmers Market
Forest Library, 15583 Forest Rd., Forest
Outdoor season: April – October on Saturdays
from 8 a.m. – noon
(Winter Market also offered at 1088 Rustic Village Rd., Forest)
www.forestfarmersmarket.com

Lynchburg Community Market
1219 Main St., Lynchburg
Open Tuesday through Saturday, 7 a.m. to 2 p.m.
www.lynchburgcommunitymarket.com

Weight Loss Wisdom

Libi Prince, our Be Well Lynchburg “Inspire” profile who lost 150 pounds, shares a few of her eating tips.

• Plan out your meals—“Having a game plan helps you see the bigger picture of your day/week overall. This makes it easier to work in meals that are outside of your control (such as work luncheons.)”

• Keep protein-rich snacks on hand—“This will keep you fuller longer until your next meal.  My favorites are light string cheese, a hard-boiled egg, and almonds.”

• Look outside the box for food inspiration—“Some of my best meal/snack ideas came from following people on Instagram.”

Turmeric To-Go

Turmeric is an inflammation fighting spice that’s popping up everywhere right now. In Lynchburg, the Fresh Market carries these handy packets made by The Republic of Tea that can be easily and conveniently added to a 16.9 oz. bottle of water. The ingredients include turmeric, ginger, cinnamon, vanilla, black pepper and monk fruit. Perfect for your purse, car, or pantry for a quick and healthy portable drink.

Smoothie Support>

The end result is nice—but does the laborious “smoothie prep” session keep you from enjoying a cold blend of fruits, veggies and other health-boosting ingredients?

Enter… Live Pure Smoothies—a supplier of complete, organic, plant-based, ready-to-blend frozen cubes that transform into thick, rich, luscious smoothies or smoothie bowls. And better yet, this company’s roots formed in Lynchburg.

Tiffany Tatom and Mary Cope (Tiffany still lives in the Hill City) were health coaches for 12 years and also had a corporate wellness company. During that venture they realized they “needed a product that tasted delicious, was super easy to make, took under one minute, required no thinking, would be enjoyed by all family members and never had food waste,” according to Tiffany.

Locally, Lynchburg’s MayLynn’s Creamery uses Live Pure products in their organic smoothie bowls. (And Consolidated Shoes orders smoothie cubes for their employees as part of a wellness plan.)

You can order some cubes for yourself to enjoy at home!
Visit livepure.love to learn more.

Recipe by Anne Leonard | Serves: 2

While many people use the grill solely for poultry and seafood, you can throw pretty much anything on there… including your appetizers. But just a warning—this summer snack is hearty and, for many, will eat like a full meal.

Of course, be sure to save room for something to sip. A glass of Sauvignon Blanc or any light, citrusy white wine of your choice pairs nicely with asparagus.
Enjoy!

Ingredients
8 asparagus spears, tough ends trimmed
A pint of baby Portobello mushrooms
4 slices of rustic bread
A few leaves of fresh basil

Basting Sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Juice from half a lemon
Salt and pepper to taste

Artichoke Spread
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
1 15-oz can of artichoke hearts, drained

Directions

Light grill and turn heat on low.

Mix together ingredients for basting sauce and brush on asparagus and mushrooms. Thread mushrooms on skewers.

Grill mushrooms for about 8 minutes total, turning skewers halfway through. The asparagus will need to be grilled for about 10 minutes. Just watch closely so they do not char too much. Once done grilling, slice asparagus spears into thirds (or to fit in rows on your bread) and slice mushrooms.

Toast 4 slices of bread.

Blend ingredients for artichoke spread until a creamy consistency is reached.

Chop basil leaves into ribbons: roll leaves tightly into a scroll and cut vertically so the basil becomes thin “ribbons.”

Assemble: spread artichoke spread on bread, align spears on bread, layer with mushrooms and top with basil ribbons.

With a Pit Stop at Calle Cruz Miami

Editor’s Note: A few days before this issue went to press, the owners of Calle Cruz Miami announced they would be closing the truck until further notice. Their SUV was damaged in a storm, which made transportation for two food trucks very difficult. We hope they can reopen very soon. (Their UpRooted truck is still open for business.)

No strangers to the food truck life, you may recognize Jessica and Jonathan Gonzalez from their original venture, Uprooted. While you can still see that red food truck from time to time, the couple has decided to go back to Jonathan’s roots for their newest mobile eatery—Calle Cruz Miami.

How It All Began

Born in Nicaragua and raised in Miami, Jonathan came to Lynchburg by way of Smith Mountain Lake. After vacationing there with his family, he fell in love with the area and married Jessica, a Lynchburg native. They decided to put down roots in the Hill City.

While both have strong backgrounds in the restaurant industry, they chose to go in the direction of a Central American cuisine food truck “because it’s us on a plate,” Jessica says. “We eat these foods every day.”

What’s in a Name?

A lot.

Calle Cruz Miami has a very special meaning to the couple. “Calle is the Spanish word for ‘street.’ Cruz is the middle name of our son, Joziah Cruz Gonzalez, who passed away due to a car accident in 2013. Miami is where our food inspiration comes from, but is also where most of our family resides now,” Jessica explains. “In Spanish, it would be translated to ‘Cruz Street, Miami.’ Our food should be like taking a trip to Miami and trying the different cultures all on one street. It just comes out of one little Lynchburg trailer.”

Pick Your Poison Protein

Jessica and Jonathan make everything from scratch and consider Calle Cruz Miami a “fritanga”-style truck. Fritanga refers to a Nicaraguan-style cafeteria where you choose your protein and it’s served with rice, beans, yucca or plantains. While some of their ingredients can’t be found here—such as plantains and yucca—they source all bread, vegetables, chicken and ground beef locally.

The choices of protein on the fritanga-style menu include: Mojo Pork, Ropa Vieja, or Coconut Chicken served on a banana leaf bed of rice with a side of Cuban-style black beans, ensalada, and a choice of fried yucca, plantain chips with mango salsa, or maduros, which are fried sweet plantains.

So far, the Mojo Pork seems to be a Lynchburg favorite. They also serve Cubanos, Elotes and two drinks—Tamarindo and Horchata.

Collectively, the couple has eight children so they know plenty about feeding discerning palates and potentially picky eaters. They will also work with any customers who have food allergies—just let them know.

On the Move

Calle Cruz Miami has been following in Uprooted’s footsteps from the beginning, but they also team up with other local food trucks such as Nomad Coffee Co., Action Gyro, MayLynn’s Creamery, and T&E Catering for local food truck round ups. Just keep tabs on their Facebook page to learn where they will be each week. Jessica says they are also very open to invitations for private events.

If you’re apprehensive to new cuisine or not familiar with this style of food, Jessica and Jonathan won’t let that hold you back from their unique, bold flavors.

“Don’t be afraid to ask questions. Most of our food is in Spanish… we are happy to help you out!” she says. “We want people to feel like they’re in Florida with Bachata music playing, a Miami-vice looking logo, and eating foods that originated in Nicaragua, Cuba, El Salvador.”

Our Favorite Snacks at Six Local Restaurants

Summer is finally here and as the days get longer, the nights get later. Happy hour turns into dinner, dinner into drinks, drinks into live music and dancing. By that time, it seems everyone is ready to eat again.

But—is there anywhere to go for good food late at night here in Lynchburg? You bet there is. We have compiled a list of some old favorites and new hot spots to fuel you up no matter what time is on the clock.

The Water Dog, one of the newer additions to the downtown scene, is a go-to spot for icy cold beer and equally chilled oysters just about any time of day. But when the sun goes down and you’re out late with friends, sometimes you need a snack with a bit more staying power.

MUNCH ON THIS: We recommend their beer battered pickle spears that are made in house and fried to order. The crispy, crunchy lightly fried outside encases the briny, salty pickle inside. Give them a dip in the spicy aioli served alongside and you will quickly gain your second wind.

Jimmy’s on the James is a Lynchburg staple. Some people tend to go for the innovative dinner menu and others pay them a visit after dinner for bartender Bobby’s hand squeezed, freshly shaken martinis. No matter which category you fall into, everyone stays for the live music that changes each week. Jimmy’s late night menu won’t ruin your waistline either.

MUNCH ON THIS: On a recent visit, their seared tuna hit the spot. The delicately seared Ahi tuna is light and succulent and is topped with shaved zucchini, Brussels sprouts, and carrots dressed with a sesame poke sauce. Just because it’s late doesn’t mean you can’t get your greens.
Don’t think all of the best after-hours action is only happening downtown. Bräuburgers in Forest is serving up their entire menu each weekend until they close their doors at midnight. If you aren’t quite hungry enough for a second dinner featuring one of their fabulous burgers, they have plenty of appetizers and snacks to choose from.

MUNCH ON THIS: Our recommendation is to really go for it and choose from the Pommes Frites section of the elaborate menu. If you are looking for options, you’ll find them here. Waffle cut sweet potato fries sprinkled with cinnamon sugar will satisfy any sweet tooth or enjoy the haus frites with a special seasoning blend. There is even a gluten-free rosemary dusted option if you please.

Benny’s is the one place downtown you can eat late seven nights a week. Pop in anytime before midnight during the week, but if you are out on the weekend, enjoy their pizza until 2:30 a.m.

MUNCH ON THIS: We tend to order whatever the monthly special is (the breakfast pizza, when available, is always worth the order) but know you can never go wrong with a massive slice of pepperoni. Order up a whole pie to go if you have enough people in your group to carry the enormous box out the door.

The Emerald Stone Grille has a select late night bar menu available on the weekends from 10 p.m. until close. While traditional favorites such as Shepherd’s Pie and Fish and Chips can be found on the dinner menu, the special menu has a dish we can’t pass up when we find ourselves there late.

MUNCH ON THIS: Our favorite late night bite is the pimento cheese fritters. Get a twist of the south at this Irish pub with the house made, lightly fried crispy treats. Served alongside a sweet and spicy pepper sauce, make sure to give your fritters a dip before grabbing your next Guinness.

The Texas Inn, or “the T Room” as it’s affectionately known to locals, rounds out our list as the one late night spot most of us have probably been to at least once or twice. The menu and the staff doesn’t change very often and you always know what you’re going to get.

MUNCH ON THIS: We suggest the obvious choices, but make sure you’re doing it right: a cheesy western—their famous burger topped with egg, cheese, and relish— and a bowl topped with cheese, more relish and onions. (If you’re really, really hungry, add “a dog” all the way too.) Hey, it’s late, go crazy!

Local Bits and Pieces from the Industry

A Grassroots Effort Paid Off
Construction is finally underway on Grassroots Local Market, a community-owned natural foods store located on Main Street. The effort to recruit stakeholders launched in September 2012, and the project gained a lot of momentum within the past couple of years. After overcoming some loan hurdles, the store is expected to open for business by mid-summer! Find more updates on their Facebook page.

Free Fruit
Hangry kids in the grocery store? Kroger Mid-Atlantic has the solution—and it’s a healthy one! Cruise through the produce department when you arrive and you’ll find a child-size display of fruit. Children under the age of 12 are encouraged to pick out a piece for themselves. The goal is to make the shopping experience a little bit more pleasant for parents and reinforce healthy eating habits.

Sunday Supper Club
Who doesn’t love a good dinner party? Lynchburg’s new vegan restaurant, Urbavore, is now hosting an intimate Supper Club the last Sunday of each month at their restaurant on Church Street. By intimate we mean only 12 seats available. Tickets are up for sale two weeks before the event so you’ll have to act fast! Keep an eye on their website, www.urbavorekitchen.com, to register.

All Aboard the Veggie Van
Lynchburg Grows’ produce stand on wheels is back for the 2018 season—and they would love your help! According to a USDA study, over a quarter of Lynchburg residents live in what’s described as a food desert and don’t have easy access to healthy foods. The Veggie Van visits different drop-off points in the city that have the most need for fresh produce. To be a volunteer driver or passenger, visit lynchburggrows.org.

Beale’s Branches Out
The tasty brew made by Beale’s Brewery in Bedford is no longer just a local favorite. Beale’s began distributing in Roanoke, Lynchburg and Bedford in the fall of 2017. This past March, the brewery expanded its distribution even further to the Richmond area. Beale’s touts “approachable” beers that are low-ABV—from the popular Gold (their version of a Munich Helles lager) to Silver, Red, Black and Brown varieties.

Lynchburg Restaurant Week 2018 is presented by Lynchburg Living Magazine.

For a full week in June, we turn the phrase “let’s go out to eat” from an excuse (unmotivated, lack of food in the pantry, etc.) to a meaningful celebration of the Hill City’s thriving restaurant scene.

Our popular Lynchburg Restaurant Week is back for its 7th year with a big change you may notice. For the first time, restaurants can set the price for their discounted menus, allowing for a lot more creativity in choices for you. One carryover from 2017 is our featured nonprofit—Meals on Wheels of Central Virginia. This year, 25 percent of our business sponsorship proceeds are going straight to this incredible organization.

Flip through the following pages to see the mouthwatering menus from this year’s 30 participating restaurants—and start planning your stops today! Or for more information go to, lynchburgrestaurantweek.com.

Fill Up on Familiar Favorites with a Chilean Flair

Owners Pablo Cifuentes and his wife Elen Yaupi

Hippo’s is what you might describe as off the radar for now and its growing group of die-hard regulars are probably hoping it stays that way.

But we have a feeling it won’t.

The cozy vibe you feel immediately upon entering the location on Enterprise Drive in Wyndhurst is comforting and inviting—and the unique Chilean concept is authentic.

Owners Pablo Cifuentes and his wife Elen Yaupi are originally from Chile but have been in Lynchburg for over a decade. During this time they have been serving up their favorite dishes to family and friends who encouraged them to finally open a restaurant. Last summer, Elen decided she truly wanted to share her passion and cuisine with Lynchburg natives when she opened Hippo’s.

Speaking of their menu, Pablo says “it exposes several types of empanadas, baked and fried, as well as sandwiches from Chile. Our now famous steak and green bean and chicken and green bean sandwiches are another proof the delicious food from Chile.”

The steak and green bean sandwich is one of Hippo’s most highly rated items. In the words of one customer on Facebook: “WOW! From the marshmallow-soft bread to the hint of cilantro shining through, it was simply awesome and left me wanting another!”

Empanadas Made Fresh Daily!

The owners hope Lynchburg locals will appreciate the flavors of the empanadas, sandwiches, homemade salsas and desserts.

There are American options on the menu for those who aren’t feeling as adventurous. On a recent visit with a picky toddler, two ham and cheese Hippo’s were gone in a matter of seconds with the child looking around for more. It’s that good—from the soft fried dough encasing the delicate ingredients to the homemade salsa that is served as an accompaniment.

You must save room for the homemade sweets Elen proudly serves. The cheesecake and chocolate chip cookies are just two of the customer favorites. Take them on top of a scoop ice cream from the local Homestead Creamery.

Elen and Pablo are very grateful to their customers for their continued support. They love people and want everyone to enjoy their food with a touch of love and a feeling of home—as well as their home country.