The Weblog
The local foods movement is alive and well in Champaign County! Here are some updates on other projects while we finalize our virtual market:
Local Producers Map:
Our local producers map is ready for publication and you will soon be able to find it on gochampaign.com. Copies will be distributed around the community, in the local telephone book, and other “hangouts”. The guide lists the location and contact information for nearly 50 local producers within our county. The map was a project of the Local Food Council and printed with the help of some local sponsors including the Monument Square District, Champaign Bank, the Community Improvement Corporation, the Chamber of Commerce, the Farm Bureau and others. It is a great start to finding a local source for Champaign County’s finest!
Day In The Life Recipe!
So…not only do we get the latest installment of our market series, with Champaign Berry Farm, but Cathy also provided us with an amazing recipe, this week!
Thanks, Cathy…and thanks for being the spotlight vendor of the week in the Day series!!
Lemon-Almond Strata with Fresh Raspberries
1 lb. challah, brioche or soft French bread torn in bite-sized pieces
½ cup lemon curd (note- I googled to find a recipe for lemon curd since I could not find any in Urbana at the last minute)
1 cup fresh Champaign Berry Farm red or black raspberries plus more for serving
8 eggs beaten
4 cups milk (I used almond milk)
¼ cup sugar
1 tsp. almond extract
½ tsp. salt
1 cup slivered almonds
1/3 cup (or more depending on taste) Champaign Berry Farm Red or Black Raspberry Sauce
1. Lightly grease a 13 × 9 inch baking dish. Layer half of the bread in the pan. In small dollops, distribute lemon curd on top. Scatter the raspberries evenly over the top of the curd & bread. Layer remaining bread on top.
2. Wisk together eggs, milk, almond extract, salt and sugar. Pour over bread. Sprinkle with almonds. Cover pan and refrigerate overnight or for at least 4 hours.
3. Preheat oven to 350 degrees. Uncover strata and bake for 60-65 minutes, until egg mixture is cooked through and almonds are toasted. Serve warm with Champaign Berry Farm Red or Black Raspberry Sauce and additional fresh raspberries.
Serves 8-10
Adapted from Parade Magazine
Cathy Pullins
Champaign Berry Farm