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The Governor's Chef Challenges You to Eat Local for a Day

July 30, 2008

Governor Tim Kaine's chef, Chef Jason Babson, is challenging Virginians to eat local for a day during the Virginia Farmers Market Week from August 3-9.

Babson is supporting the challenge issued by the Virginia Department of Agriculture and Consumer Services (VDACS) to pick a day during Farmers Market Week and eat only products from Virginia for breakfast, lunch, dinner and snacks.

The Governor's Chef also wants to make the challenge fun and participatory: you can make a video of what you ate, where you bought it and how much you enjoyed it.

If interested, send your video to by September 2, 2008. According to Chef Babson, you can have a chance to win a deluxe Virginia prize pack and to see your video featured on VDACS’ Web site and YouTube.

You can find complete details here

The list of possibilities of local foods includes Virginia fruits, vegetables, wine, candies, cheeses, condiments, pasta, poultry, seafood, snacks, honey, herbs, meats, jams, eggs, dairy products, baked goods and more.

Asian Chili Green Beans
1# fresh green beans
2 tble cooking oil
1.5 tble. sesame oil
¼ tsp. black pepper
2 tble. Soy sauce
2 tble. Sugar
1tsp rice wine
1tsp sesame seeds
1tsp hot chili powder
1tsp paprika
1.5 tsp sriracha hot chili sauce (can be found in Asian section of grocery store)
Blanch green beans in boiling water for 2-3 minutes or until they turn bright green and still hold crunch. Drain and run cold water over green beans to stop cooking.
Whisk together all sauce ingredients in bowl and adjust flavor to your liking. For hotter sauce add more sirracha sauce. For a more mild taste add a table spoon of honey.
Heat 2 tble cooking oil in pan large enough to hold green beans and allows you to stir them easily. Add green beans when oil is hot not smoking and stir fry for 2 minutes. Then add enough sauce to coat and continue to cook for approx 5 minutes or until green beans are hot and well coated. Serve at once or at room temperature.
Recipes courtesy of Jason Babson, Executive Chef to Governor Timothy M. Kaine and First Lady Anne Holton.

Garlic Grilled Broccoli
3 heads of broccoli
1 bottle of your favorite Italian dressing
4 tble chopped garlic

Preheat grill on medium high heat and make sure grill is clean.
Cut broccoli into large florets and place in baking dish.
In a separate bowl, whisk together dressing and garlic. Pour dressing over broccoli and marinate for 20 minutes turning occasionally.
Grill broccoli 3 minutes on all sides or until char marks have formed. After broccoli is cooked transfer to a platter and pour some of the remaining dressing on top, serve hot or at room temperature.

Peach Cobbler
8 cups sliced fresh peaches
2.5 cups sugar
3 tble all purpose flour
1¼ tea vanilla extract
½ tea ground nutmeg
1/3 cup butter
2-3 sheets puff pastry dough (found in freezer section in grocery store)
Combine peaches, sugar, flour and nutmeg into large pot and let sit for 30 minutes or until you see syrup start to form on top. Bring peaches to a boil and then reduce the heat to low and cook for 12 minutes or until peaches feel tender. Remove from heat and add vanilla and butter and stir until incorporated.
Roll out 1 piece of pastry on a lightly floured surface to and 1/8-inch thickness and cut to fit an 8x8 buttered casserole dish. Pour in enough peach mixture to fill within a ¼ inch from top. Take left over pastry and lay on top of mixture in a cross stitch pattern. Bake at 400 degrees for 20-25 minutes or until browned on top. Serve with vanilla ice cream.
(while cooking cobbler, to avoid a messy oven, place a pan underneath rack where cobbler is cooking to catch any drippings that may flow over the side of dish)
Recipes courtesy of Jason Babson, Executive Chef to Governor Timothy M. Kaine and First Lady Anne Holton.

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