Mochiko Cville

In the depths of the pandemic lock-down, independent and small-scale farmers suffered deeply as outlets for their goods scaled back or shut down entirely. There were reports of thousands of pounds of unsold produce rotting in fields while grocery store shelves remained empty, and tanks of perfectly drinkable milk being dumped down the drain.

Amidst the uncertainty, Local Food Hub, a nonprofit dedicated to increasing access to fresh, locally grown food, created a drive-through farmers market to safely reconnect growers to the community.

“Hey, wait a minute! We know all of these local farms,” says LFH Communications Director Portia Boggs about coming up with the idea. “We know this community. We can connect them.”

Since the spring of 2020, Local Food Hub operated the drive-through market on Wednesday and Friday to great success. One of the format’s strengths is its online, pre-ordering system. Shoppers know exactly what they’re getting and vendors know how much food to prepare, which cuts down on waste and allows people to place their orders while literally looking in their pantry.

“Farmers can guarantee that they will have what you want in advance,” says Boggs. “Since our market is pre-order only, there is zero waste for them, and that is something they really appreciate.”

Local Food Hub also covers all costs associated with running the market through a combination of grant and individual donations, allowing vendors to take home 100 percent of their sales. “It’s a really big deal for them,” says Boggs. “During COVID, I don’t think it’s an exaggeration to say that most of our vendors were dependent on the drive-through market to just be able to survive as a business. This market is living proof of the power of local food systems.”

For the winter season, LFH will be open only one day a week. However, there will be a special one-off Everything But The Bird market on Wednesday, November 24, to give shoppers an opportunity to buy farm-fresh goods for their Thanksgiving dinner. With almost 800 different items from 46 vendors, the food hub is putting everything on the table.

For the full shopping experience, go to localfoodhub.org/market Pre-orders can be placed online at localfoodhub.luluslocalfood.com, and pickup is from 4 to 5:30pm at Seminole Square Shopping Center on your selected day. Here is a short list of highlights that will make your turkey day especially tasty.

Room for pie and sides

Here is a short list of market highlights that will make your turkey day especially tasty.

Caromont Farm cheese
The popular goat-cuddle haven is offering a cheese-and-more assortment box with a selection of three seasonal cheeses, crackers, and homemade jam or honey.

Bellair Farm
Acorn and spaghetti squashes that can be easily adapted to any recipe or used to create something brand new are at the top of Bellair’s fall specialties list.

Phantom Hill Farm
Phantom Hill returns to the market with its signature microgreen blends, which can add color, flavor, and nutrition to almost any dish. Or, if you prefer to do some growing at home, the farm offers a grow-your-own shiitake mushroom log. Keep it in a damp, shady area of your yard and reap the delicious rewards for four or more years.

Gathered Thread
The market does not sell turkey, but the poultry marinade packet from Gathered Thread includes basil, garlic scapes, oregano, thyme, summer savory, sage, and rosemary, which make for a fragrant, flavorful bird (or plant-based protein if you wish).

The Pie Chest
Offload some of the T-day stress by outsourcing your baking this year. Go rogue at The Pie Chest, where the cider-glazed pumpkin cake is a gourd idea.

Take us out

In an effort to support local dining establishments during the pandemic, our writers have been enjoying a variety of takeout meals from
some of their favorite restaurants. Contribute to this ongoing series
by sending your own delicious experiences to living@c-ville.com.

C&O

From rounds of Greyhounds to late-night grilled cheeses at the bar, C&O has been a staple in my Charlottesville dining repertoire for years. So when I walked up to the restaurant’s Dutch door labeled “takeout” to pick up my order, I felt an overwhelming sense of comfort. Through the open window, I could see the downstairs bar where, despite my longing, I wouldn’t be taking a seat—instead I’d be taking my cocktail home with me.

To accompany my Retreat Farm lamb entrée and side of Brussels sprouts, I opted for the Half Smoke—reposado tequila, mezcal, agave, and bitters. When unpacking my meal at home, I was pleasantly surprised to find a handwritten note, instructing me to “sip, enjoy, repeat,” after pouring the Half Smoke over ice and squeezing the twist, which was included in its own small container. The chef had also thrown in an additional serving of Brussels because they had extra, and they truly abide by the adage that the dish is best served hot. The Brussels were delicately prepared, while the lamb entrée came with three different cuts of meat, accented by a rosemary jus. But it was the personal touches that made this a special takeout experience, like visiting an old friend.—Desiré Moses

I’d heard great things from many friends about Mochiko, the Hawaiian BBQ and deli located in The Yard at 5th Street Station, and was eager to try it. The ordering process was easy to navigate online directly from the Mochiko website. Pickup was quick and simple, at the exact time specified when ordering, with ample parking outside the restaurant.

I opted for the Mochiko Chicken over white rice with a side of ahi (tuna) poke. The signature chicken dish reminded me of what you might get at an Asian-style restaurant at a mall food court, but well-balanced flavors (chicken marinated in garlic, ginger, and soy then lightly breaded in rice flour and fried) and the fact that it was freshly prepared elevated the overall meal.

The highlight was the ahi poke. Small pieces of raw tuna marinated in sesame oil, soy sauce, and green onions evoked memories of a vacation in Hawaii. In the end, I was sorry that I had only ordered a small side portion. Next time I will order poke as my main dish and perhaps add another Hawaiian classic, the Spam musubi. While I won’t be sitting on a beach in Hawaii anytime soon, the classic flavors of Mochiko allow me to close my eyes and imagine that I am there.—Paul Ting

Passiflora

Passiflora, downtown’s newest dining spot, is set to be a C’ville favorite, thanks to its fresh flavors and hospitable service. I was delighted by its takeout options, and, aside from a lack of utensils in the to-go bag, I had a speedy and pleasant experience. The restaurant’s Baja-Mediterranean style is something we haven’t seen much of in Charlottesville, so deciding on just a few dishes from Passiflora’s menu is almost an exercise in futility. Nevertheless, I managed to assemble a delicious spread of fajitas, tacos, grilled pineapple, and fruity cider.

Everything delivered a refreshing brightness, along with an authentic mix of Latin spices. The piquant chimichurri particularly stood out, deftly bridging the gap between the sweet char of the grilled pineapple and the spice of the pickled cherry tomatoes.

Of course, the best way to enjoy great food is with great company, and my friend loved the chicken fajita, though it was slightly messy as a finger food. The pico de gallo, sour cream, and queso perfectly exemplified the Tex-Mex half of Passiflora’s diverse menu.

The portions were generous as well; one appetizer and the single Baja fish taco were a perfect light dinner for less than $20. And the beer-battered cod, topped with red cabbage, creamy queso asadero, rich aioli, and wrapped in a flour tortilla, was just dense enough to be satisfying without the heavy decadence that usually accompanies fried foods. Paired with El Chavo, a flavorsome mango-habanero cider, our dinner from Passiflora provided an impressive array of flavors that will definitely prompt a return.—Will Ham