Sunday, July 28- All things Zucchini

All Things Zucchini

Sunday, July 28th

$20.00 per guest- Pre-registration required- Sign up here.

2:00-4:00pm

Bert Arens is presenting “All Things Zucchini”! Come join us for a visual 3 course meal including:

Gazpacho “A summer cold soup”

Summer Salad/Appetizer - “Just wrap it Up”

Zucchini Noodles - “Pasta without processed"

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Bert enjoys sharing her culinary talents and educating others how they can incorporate more natural ingredients into their daily meals. In collaboration with Little House Green Grocery, Bert incorporates our local farm produce and shelf selections into her recipes. Bert’s motto is: Create. Demonstrate. Motivate!

Samples and recipes will be shared! Sign up now to get a seat. Space is limited.

 

July 13- Barbecue

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Join Erin's dad, Murray Wright, and learn the art of southern barbecue.  He'll teach you all the family grilling secrets, as you help put the finishing touches on a pastured pig shoulder from Harmony Hill Farm.  You'll walk away with a pound of prepared barbecue for supper and a step by step guide for future grilling adventures.

Saturday, July 13

3-4pm

$20

Pre- registration is required.  Sign up here

 

July 27- 'Dishing Up Virginia' book signing with author Patrick Evans Holton

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Saturday, July 27

3-5 pm

Meet the author of Dishing Up Virginia, a comprehensive guide to southern food.  These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Hanover Tomato Gazpacho, Ramp and Mushroom Strata, Crab Norfolk, Virginia Sea Scallops with Shallots and Walnuts, Twice-Baked Sweet Potatoes with Cranberries and Hazelnuts, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Cherry Shrub Cocktail, Black Cake, Scuppernong Granita, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. The recipes are organized by region -- Hampton Roads and the Chesapeake Bay area, Richmond and Southern Virginia, Central Virginia and Wine Country, the Capital Region and Northern Virginia, and the Shenandoah Valley and Western Virginia -- making the book a great resource for tourists as well as Virginia natives. 

July 21- On the Veranda with the Local Agrarian

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The Local Agrarian is back for another seasonal cooking class, "Summer on the Veranda".  These gluten free recipes are perfect for summer gatherings.  

Sunday, July 21

1:30-3:00pm

$15

Pre-registration is required- sign up here!  

 

Create and taste recipes for:

  • melon/wrapped in prosciutto
  • drizzled with local hard cider balsamic
  • watermelon gazpacho
  • gluten free cucumber sandwiches with a twist
  • homemade berry sorbet

 

July 20- Backyard Chickens

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Are you thinking about getting backyard hens but not quite sure what that entails?   Heather De Mascio will teach you everything you need to know about raising chickens in the backyard.  

Saturday, July 20

1-2:30pm

$10

Pre- registration is required- sign up here

Chickens have been in Heather's life for 10 years, so she knows them well- from baby chicks, to hens laying colorful eggs.  She'll talk about the different breeds of chickens, the many ways of acquiring chickens, what kind of space and coop you need to house the poultry as well as basic chicken needs.   You'll be gathering eggs from the backyard in no time!


 

June 30th- The 100 Mile Radius Potluck at Little House

logo courtesy of 100milepotluck.com

logo courtesy of 100milepotluck.com

The 100 Mile Radius Potluck celebrates and generates community based around our local food system! It is a monthy potluck with one rule: AT LEAST one ingredient in your dish must be sourced from within 100 miles of Richmond (at best all of them). Little House is proud to host the first 100 mile radius potluck in Richmond! This event is curated by Mica Whitley.
Come and bring your family!

6 to 8 pm

Call us at the shop to reserve a spot, 804-262-7474 or... 

Join the facebook event page here!

June 15th. Whole wheat baking basics with Maureen Joyner

Maureen Joyner of Mimi's Whole Grains holds a drawing of wheat.

Maureen Joyner of Mimi's Whole Grains holds a drawing of wheat.

Learn how to use more whole wheat in your baking with Maureen Joyner from Mimi's Whole Grain. Get good grain info, and convert a classic recipe into one using whole wheat! Students will leave with a new appreciation for whole wheat, and 2lbs of Mimi's Virginia- grown flour.

Maureen will contact you via e-mail upon your enrollment. You are encouraged to submit a recipe that uses white flour to Maureen before the class. She will modify your recipe using fresh whole wheat flour, and you will taste the results at the class!

$10 per student/ Pre -registration required.

1 to 3pm

Sign up here or in store

June 23- Introduction to raw foods

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Sunday June 23rd

2:00 – 3:00 pm

$15 

Sign up here.

In this class, Debi Farley, L.Ac will talk about what a raw and living food diet entails, the science behind eating raw foods, and the benefits of eating a diet high in raw foods. You will also learn why this is the most healing diet and how eating this way can allow your body to reverse and heal many health challenges. Samples will be served.

June 8- Local and Raw with the Local Agrarian

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Join The Local Agrarian for a tasty afternoon workshop!

Saturday, June 8, 2:00- 3:30

$20

Color, texture, flavor = Win!

Learn simple, seasonal, palette pleasing, eye teasing, and company worthy foods such as:

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Strawberry Salsa

Balsamic Vinaigrette

Basil Vinaigrette

Zucchini Pasta

Kale power salad

We will be taste testing as we go and will provide you with some lovely, fruit and herb infused waters. You will also receive simple, easy to follow recipe cards to take home and they work great as a little shopping list for the market!  Also that day,The Local Agrarian’s Critter Corner will be outside Little House Green Grocery so you and yours can visit with some of our rabbits and youth volunteers.

Sign up here.

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May 18- Enhance your Olive Oil IQ with Slow Food RVA

Saturday, May 18

1-3 pm

At Little House Green Grocery

Sign up here.

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Nothing can surpass a luscious extra virgin olive oil for making fresh, local seasonal produce more delicious and healthful - if only we could get locally-produced olive oil!!

Though Virginia doesn’t (yet) have its own olive oil industry, there is a next-best thing in a dizzying array of oils coming out of California, where more than 400 growers/ producers are harvesting and milling dozens of olive varietals using the latest technology.

Join us for a tutored tasting, and contribute your palate to help Little House enrich and expand their olive oil selection as we sample 6-8 blends and single-varietals, including California Olive Oil Council-certified award-winners from recent LA and NY competitions.  We’ll be led in this adventure by Northside resident Stacy Luks, chapter chair of Slow Food RVa, avid olive oil hobbyist, and past proprietor of The Piquant Palate.

About Stacy: Stacy co-founded and has chaired Slow Food RVa since late 2009.  She has pursued formal training in the olive oil industry and in sensory assessment of extra virgin oils both in Melbourne, Australia and through UC Davis’ Olive Center at the Robert Mondavi Institute for Wine and Food Science.  As a consumer education advocate for fine extra virgin oils, she conducts seminars for the University of Richmond’s Osher Institute as well as private tastings on request.

May 19- Drink Green Smoothies to Feel Great

Drink Green Smoothies to Feel Great

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If you are new to raw foods and/or you want to learn the benefits of green smoothies then this class is for you.  During this class Debi Farley, L.Ac, discusses the benefits of dark leafy greens and why they are so important in our diet, as well as the importance of rotating greens.  This class will provide you with recipes and samples to get you started.

Date:  Sunday May 19th

2:00 – 3:00 pm  

Cost:  $15  

Sign up here.

April 12- Chocolate tasting with Chocolates by Kelly

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Kelly Walker from Richmond's own Chocolates by Kelly, will be at Little House tasting her spring truffles!  Come try fresh combinations like lavender and vanilla pear, April 12 from 3-5 pm. 

Kelly comes from a long line of chocolatiers and confectioners- her family has been making chocolates for 100 years!  Chocolates by Kelly uses the world’s finest single-origin cacoa from South America to handcraft their truffles, caramels, and liquor cordials. Traditional confections like the S’mores and salty pretzels will make you feel like a kid again, while their daring and innovative techniques and flavor combinations will tickle your sense of adventure. 

March 10- The Life of Cheese with Rona Sullivan

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Aren't you curious about the life of  living, breathing cheese all the way from the pasture to your home kitchen?  Don't you want to know how to keep or ripen it to get the results you want?  Hear how each step affects cheese, see and taste some samples for contrast and comparison.  Local Farmstead Cheesemaker and Affineur Rona Myers Sullivan will head this informative and dynamic session providing some valuable printed material from her upcoming book, 'The Bonnyclabber Road'.  This first session of it's kind in Richmond is designed to propel you toward 'Empowered Cheese Enthusiast', in hopes that you will never have to throw cheese away again!

Sunday, March 10, 1-3 pm, $15 

Register here.