go to freshfarmmarkets.org Saving the Farms that Feed Us More than a million acres of productive farmland are lost each year due to sprawling development and financial hardship. As a result, many of our nation’s farmers are being driven off their land. In fact, today, there are fewer than a million full-time farmers who steward the land and grow our food. All farmers and producers at FRESHFARM Markets are from the Chesapeake Bay watershed region, which is ranked in the top 10 of most threatened farmland regions in the U.S. Every dollar you spend goes directly to the farmer. This direct selling enables small-scale producers in our region to continue farming and helps to ensure that their operations remain economically viable. Protecting productive farmland and supporting sustainable agriculture maintains wildlife habitat, scenic vistas, open space, protects our watersheds and conserves topsoil, and keeps our local farmers on the land to grow the food we love to eat every day. We encourage you to shop at our markets each week and enjoy the flavors of fresh, locally grown foods. We also hope you will help spread the word by bring your family, friends and coworkers to our markets. And we thank you for your support. Visit us at www.freshfarmmarket.org Dominic’s Pumpkin-Bread Pudding Dominic Mobley, Chef and Owner, Dominic's Waterside Grill Dominic Mobley is a sought-after caterer in Danville, VA, who owns Dominic’s Waterside Grill. The casual restaurant is known for its baked-spinach-and-artichoke dip, prime rib, and signature chicken. Dominic's Waterside Grill is located at 3575 US Hwy 29, Danville, VA. The phone number is (434) 836-5700. No, it’s not made with pumpkin bread – just day-old bread and pureed pumpkin! But it’s rich, fragrant and addictive. Pumpkin-Bread Pudding 3 egg(s) 1 cup packed dark-brown sugar 16 ounces pureed pumpkin(s), or 1 can 1 tablespoon pumpkin-pie spice 1 tablespoon cinnamon 2 cups half and half 4 cups cubed white bread Preheat oven to 350 degrees F. Butter a 2-quart rectangular glass baking dish; set aside. In a large mixing bowl, beat eggs lightly with a whisk. Blend in sugar, making sure all lumps are dissolved. Whisk in pumpkin, then pie spice, cinnamon, and vanilla. Blend in half-and-half and bread. Pour into prepared dish and bake 30 to 40 minutes, or until pudding reaches 160-165 degrees F as measured in the center with a food thermometer. Serve warm with warm Caramel Sauce. Caramel sauce 1/2 cup (1 stick) butter 1 cup packed dark-brown sugar 1 cup heavy cream Place butter and brown sugar in a heavy-bottomed saucepan over medium heat. Stir until butter melts. Add cream and heat until sugar dissolves and sauce thickens slightly. Makes about 2 cups sauce. From The Best of Virginia Farms by CiCi Williamson, copyright 2003, Menasha Ridge Press.