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Regional Access News
September 2010 Volume 1 Issue 1 |
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Greetings!
Welcome to our first official monthly newsletter. Links to our monthly specials will be included and we will profile a customer and/or vendor we find particularly interesting. In addition to other news and information, we'll also offer some recipes for some of the amazing food that we sell.
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Closed for Labor Day
Please be advised that we are closed on Monday, September 6th for Labor Day. In order to receive your order that week, we must receive your order by 3pm on Thursday, September 2nd. Orders can be called, faxed, or emailed in.
Phone: 607-319-5150
Fax: 607-319-5156
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Calling all Challengers!
September marks back to school activities, Labor Day, the autumnal equinox and NOFA-NY's first annual NY Locavore Challenge. Some of you are already sponsors of the event and we applaud you for that. For those of you who aren't sponsors, you can still get in on the action by encouraging your customers to participate in the event.
NOFA-NY is challenging people to eat entirely local (within 250 miles), organic and sustainable products for either one day, one week, or one month in September. As New York's leading source of local products, we're delighted to see this challenge take place! To support this challenge, all of our September spcials are for items that are locally produced. |
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Circa- New American Cuisine
Featured Customer
Owner/chef Alicyn Hart has always worked in restaurants where local food was part of the experience. After moving to Cazenovia, NY, where she taught adult food education classes, Alicyn was surprised to find that none of the area restaurants were serving local fare. Her husband, Eric Woodworth, urged her to created a restaurant that served the kind of food they wanted to eat, and in 2006 Circa was born. "Doing local foods wasn't a stretch for me, " says Alicyn. "This is how I live ."
When they opened their doors almost five years ago, doing local foods was unusual in conservative Cazenovia. Local vendors were limited but Alicyn found a couple of farmers who helped her network; today farmers call her to see what they can offer. Circa works only with farmers who use sustainable practices and maintain respect for the land and the animals that they raise. Their mission is to provide fresh, natural, and delicious meals in a comfortable atmosphere without pretense.
Eric, who does all the design and renovations in the restaurant, also raises pigs and manages a half-acre garden of vegetables. For two years, he even tried raising chickens. You can't get much more local than that!
Alicyn creates the menu for Circa based on what's available from local farms, buying local organic produce and whole animals. Alicyn's dishes reflect a variety of cooking styles from around the world and their menu changes with the seasons. Circa also offers a fresh local food market on site, including cheeses, cage-free eggs, organic dairy products and cured European meats. This is in an effort to offer healthy food to their customers even when they're cooking for themselves at home. Today, Circa is a well-known and well-loved establishment in Cazenovia.
At 76 Albany St. in Cazenovia, Circa is open for lunch and dinner Tuesday through Saturday.
Alicyn wanted to give a shout out to the following farms who supply Circa with their fresh, local ingredients:
Ingalside Meadows Farm, Smitty's Market Farm, Alambria Springs Farm, Back 40 Elk Farm |
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| Finger Lakes Organic Growers Cooperative
Featured Vendor
Fresh Local Organic produce |
One of the vendors that's closest to our hearts is Finger Lakes Organic Growers Cooperative (aka FLO). Finger Lakes Organic Growers Cooperative is a member owned wholesaler of certified organic vegetables, herbs, fruits and nuts - working for a sustainable food system in New York State since 1986.
We, at Regional, are committed to sourcing locally as much as possible and two years ago began partnering with FLO to do their sales, marketing, and distribution. Today as FLORA (Finger Lakes Organics/Regional Access), we are happily delivering fresh, local, organic produce all over the state.
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| Peanut Butter Semifreddo
by Patricia Porter
adapted from Peanut Butter Mousse Recipe in 500 Vegan Recipes by Celine Steen and Joni Marie Newman
 Ingredients:
12 oz. Ithaca Soy Extra-Firm Tofu
1 c. Once Again Peanut Butter, chunky or smooth
1/2 c. Sour Cream or Vegan substitute
1/4 c. Pete's Sweets Maple Syrup
1 tsp. Vanilla Extract
1/2 tsp. Salt
Directions:
Place a plate and weight on tofu to drain it of excess water. This will happen in five or ten minutes.
Puree the tofu with peanut butter in a food processor until well combined. Add remaining ingredients, and whirl on high speed until light and airy, then freeze.
If desired, fold in chocolate chips, chopped dry-roasted peanuts, unsweetened coconut flakes, or dealer's choice, before freezing. Once it's partially frozen, enjoy!
Makes 4 servings.
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We are always looking for great recipes!. If you'd like to submit one or want to give any feedback or suggestions regarding the newsletter, please email Erica at erica@regionalaccess.net. Regional Access
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