It’s time to host my first contest/giveaway, and what an amazing prize I have for one lucky winner! If you recall, I received and have been enjoying a gargantuan cornucopia of the loveliest of produce from Farmer Lee Jones of Chef’s Garden. Each Summer Chef’s Garden stages a sensational event to further benefit their outstanding Veggi U program.

“Veggie U, the 501(c)(3) not-for-profit organization at the Culinary Vegetable Institute is committed to fostering a synergy between educational, nutritional, and agricultural goals to combat the rising epidemic of childhood obesity. Veggie U joined forces with top chefs, some of the area’s finest educators, a nutritionist and a local physician to see how we could impact this challenge.”

The 2009 Food and Wine Celebration will be held this July 18th from 4-9 p.m. in Milan, Ohio on the beautiful grounds of The Culinary Vegetable Institute. There will be food from a multitude of top chefs from around the country, a Star Chef Cook-off with judging by our homegrown Michael Ruhlman and Fred Griffith, Alex Guarnaschelli – Executive Chef of New York restaurant, BUTTER, and more. Also, fine wines, music and merrymaking. Wish I could be there, sniff sniff, but that darned work is interfering with my play time!

Just because I can’t make the event, does not mean that you need miss out. And to help you get there, Farmer Lee Jones and I are offering a prize of TWO TICKETS to the Food and Wine Celebration – now THAT is something to celebrate! The tickets are individually priced at $145.00 – this is one prize for two tickets,which makes this a very, very, no, make that an exquisitely  generous giveaway.

I know many of my readers live across the nation and around the globe, but, hey – we have hotels, come on down for a visit!

Contest begins today Wednesday,  June 24 ’09.

Contest ends Tuesday, June 30 ’09 at midnight (or as close as I can get after catering a pool party in a thunderstorm tonight!) where a winner will be determined by random.org and announced on Wednesday July 1 ’09 – yippee – July, my birthday month!

To enter, please leave a comment describing your favorite vegetable dish. Make sure there is a means for me to contact you…

On your marks, get set, VEG OUT!

One of the chefs featured at the Veggie U event is Executive Chef Jonathan Bennett from the Beachwood restaurant, Moxie, where he will be preparing diver scallops with favas, bronze fennel, micro lemon balm, and housemade fromage blanc – wonder who is going to be eating this plate of beautiful food instead of me me me! I asked Jonathan for the recipe to a favorite Moxie beet salad with addictive crispy wheat thins to use with the Chef’s Garden bundle of little beets, and he was happy to share. The dressing makes a generous  two cup quantity – good to keep in the house all week – I even used some of the extra on a roasted pork dish with some orange zest, shallots and rosemary. Thank you, Chef Jonathan!

Moxie Beet Salad: Honey-Dijon Vinaigrette, Arugula, Ricotta Salata and Wheat Thins

Courtesy of Chef Jonathan Bennett, Moxie

Serves 4-6

1 bunch medium beets

Canola oil

Salt & pepper

Generous handful arugula

Shavings of ricotta salata

Oven to 350. Toss beets with a small bit of canola oil and season with salt and pepper. Place on a small roasting pan, cover, and roast until fork-tender, up to an hour (mine were so petite they only took 20 minutes). Let cool enough to handle, slip off the skins and quarter.

While beets are roasting, prepare the vinaigrette:

Vinaigrette

1 tablespoon dijon mustard

3/4 cup red wine vinegar

1/2 cup plus 2 tablespoons local honey

1/2 tablespoon salt

1 1/2 cup extra-virgin olive oil

Whisk together all ingredients except olive oil until smooth. Slowly whisk in oil until emulsified.

Moxie Wheat Thins

2 cups whole wheat flour

2 tablespoons raw wheat germ

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons brown sugar

2 tablespoons nonfat instant dry milk

6 tablespoons cold butter

1/2 cup water

1 tablespoon dark molasses

In a stand mixer fitted with paddle: combine the flour through the nonfat milk powder and combine. Drop in the butter in and mix until in the butter breaks down to the size of peas. In a small bowl, whisk together the molasses and water, drizzle into the flour mixer and knead dough on low until smooth. Wrap dough and chill for one hour. Roll out very thin, cut into shapes and bake 350 5-7 minutes, or until lightly browned and crispy. Cool on rack.

Toss quartered beets with vinaigrette to taste and arugula. Top salad with shavings of ricotta salata and some wheat thins.

I did indeed prepare this this salad, however, I quickly found out that multi-hued beets topped with thin shavings of white cheese were a tiny terror to photograph and ate the evidence!

Remember, if you don’t comment, you can’t WIN!

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And for more local flavor that’s a little bit edgy and a lot urban, you might want to check out this rogue dining opportunity posted over at Cleveland Foodie

Green and purple snow peas enjoying a cool water rinse.

Earlier this week, Farmer Lee Jones of Chef’s Garden, sent me a box the size of a MINI Cooper packed with their glorious produce. I have never met Farmer Jones, nor have I ever made it out to Huron, Ohio to visit the gardens that supply many of the world’s top chefs with peerless specialty produce. I was, however, planning on attending their 2009 Food and Wine Celebration this July 18th that benefits their children’s program, Veggie U.

“The mission of Veggie U is to promote the well-being of children through a healthy lifestyle.  Veggie U is dedicated to the creation and distribution of curricula nationally, with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture.”

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Tissue-wrapped stalks of purple, white and green asparagus.

The  mission of Veggie U is a mission I am overjoyed to support and was looking forward to the July event.  But as things happened, I booked a catering job for a dear client for the same night. With a hefty dose of disappointment, I needed to pass on what I understand to be one of the most deliciously festive events around – one featuring chefs from all over the nation preparing their signature dishes, fine wines, music, cooking demos and an exclusive auction.

A handful of sweet peas.

The 2009 Food and Wine Celebration also features a star chef cook-off judged by Michael Ruhlman, Alexa Guarnaschelli, Fred Griffith, Food Network’s Bruce Seidel, and more. This is truly a summer event that is not to be missed!

Like a tumble of jewels are multi-hued little golfball sized beets.

Farmer Jones and I became”friends” on Facebook. I let him know how cool I thought it was that Medical Mutual collaborated with their Culinary Vegetable Institute’s Earth-to Table program which enable subscribers to take advantage of the choice seasonal produce offerings at a manageable price.

A sweet and crisp bundle of baby carrots.

Farmer Jones mentioned that he enjoyed my blog and was hoping I  would make it out to the July event. Letting him know I regretfully was no longer able to attend, he  asked for my address saying he wanted to send out some info about the various programs offered at Chef’s Garden.

Tiny yellow and red new potatoes.

So to say I was shocked when the giant box arrived, is an understatement. I mean, I must have stared, mouth agape for a good five minutes before I next texted friend Karen, “You MUST come over right now!”.  She came, and we knelt on the floor gently pulling out bundle after bundle of greens in every hue and texture, kales, mustards, flowering stalks, lettuces. Carrots, beets, radishes, potatoes, rhubarb, all manner of brassica, asparagus, peas…..seemingly endless abundance. I said “This must be what it’s like for most women to receive a big box of shoes from Barney’s – designer floor, not co-op!”.

Vive le difference.

Keeping what I knew what I could reasonably cook and eat, I then shared the rest of the windfall with friends. These photographs reflect just a smattering of the goods. Meanwhile, I’ve been putting together some beautiful dishes hoping to do humble justice to these nutrition-packed, delectable gems from the earth. The next several posts will feature creations composed from the vegetables and there will be a contest with a SUPERFANTASTIC PRIZE GIVEAWAY in conjunction with Farmer Jones and Veggie U.

As Farmer Lee Jones writes in his boisterous m.o. of caps-only, “THE YELLOW STALK IS BOK CHOY AT THE FLOWERING STAGE”. Wonderful mildly fresh and spicy flavor. Eating flowers, sigh, so beautiful.

So, keep your eye on the prize. And don’t forget to eat your veggies!

Thank you, thank you, Farmer Jones – I am overwhelmed with gratitude and your generous spirit.