From: Robin Shuster
Sent: Friday, June 28, 2013 7:00 AM
Subject: Corn! Fire up July 4th
Sent: Friday, June 28, 2013 7:00 AM
Subject: Corn! Fire up July 4th
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Hi BFM Fans,
This one is a little different than the usual weekly email because I am giving you picnic ideas rather than a direct listing of the farmers and their harvest. Let me assure you that the market will be FULL of great local summer produce, eggs, cookies, pies, meats, breads, cheeses, fruits, pastas, jams and new flavors of Dolcezza gelato and sorbet.
If you are here.......and you want to make a great barbecue or picnic for Thursday.... Well, come to the market on Sunday! (Don't be a weather wimp. Come whether there is rain or not.-- bring an umbrella. It is dry under the tents) We have: berries, corn and tomatoes and all kinds of salads and all the summer veggies. Eggplant, carrots, potatoes, hot and sweet peppers, bok choy, beets, onions, fennel, leeks, kale, mesclun, arugula, herbs, celery (the real thing for Bloody Marys --not those watery supermarket sticks), cabbage, kale, arugula, baby greens, lettuces, radishes, turnips, green-wax-Roma beans, 6 kinds of summer squash, dog treats...pickles, Kimchi...and SALE on all the krauts (small/medium)
Menu ideas from the July 4th Market: and check fb for more recipes http://www.facebook.com/BloomingdaleFarmersMarket
*Grilled Grass Fed and Pastured Meats: Truck Patch pastured pork ribs, smoked pork chops, sausages and ground pork for burgers. Smoke or indirectly grill TP pastured pork shoulder. (Hint: Lightly Salt them 8-24 hours in advance for the deepest flavor. I learned that tip from a chef many years ago and it really works. ) Grilled Rose veal burgers, Goat and veal from Painted Hand. Sausages at North Mt Pastures. Mix pork and veal or turkey for the most decadent burger.
*Turkey and chicken (whole and parts) are great: boneless Turkey breast, drumstick, plus ground for burgers and meatballs in time for the picnics. Bryan likes a dry rub on the turkey breast and drumsticks. Brown sugar, salt and your favorite spices. Now he indirectly grills the breast for an hour wrapped in foil or directly uncovered for about 20 minutes. No grill but you are willing to use the oven? Then that turkey breast will cook in an hour at 200 degrees. Ground turkey makes the best white chili and a wicked burger: http://www.thebittenword.com/thebittenword/2012/06/mustard-turkey-burgers-avocado-parmesan-peppadew-peppers.html. I am partial to grilled chicken that has been marinated in lemon and oil and garlic and salt for a day (or even two) before it meets the heat.
*And don't forget the kimchi and the new baby whole Half Sours to go with those grilled foods! Number 1 Sons will have lots to go with all our sausages and burgers.
* Panorama olive oil and parmesan buns and ciabatts subs for all those grilled goodies. Their baguettes and ciabatta roles are great for sausages, too.
*Grilled Mexican-Style Corn (soak it in the husk in water first and grill in the husk until you smell the grilled corn. Let it get nice and grilled.). Strip off husk and slather with lime-slaked mayo, roll it in grated Parmesan or Keswick Aged Reserve and sprinkle with lime juice and cayenne or crushed red pepper. Want something similar? I like lime and olive oil. Lime-butter is nice, too.
*Grilled Veggie Salad: Toss eggplant, summer squash, red and white spring onions, purple and yellow and green peppers on the grill until tender (or cut them into pieces, drop into seasoned olive oil and grill on skewers as kebabs) Cut them up and dress with more olive oil seasoned with crushed garlic, thyme, salt, pepper. Drizzle lemon. Great at room temperature so they can soak up the dressing.
*Grilled Eggplant Dip: Grill several large eggplant and a whole garlic until they are both very soft, Scrape out the flesh, combine, add olive oil, salt and pepper and whip, Season with chopped parsley, mint. Makes a great, smoky dip and it is addictive.
*Grilled Kale with Ricotta and cherries. If you like Kale chips, you will love this summer version done on the grill and punched up with Reid's cherries and Keswick's smooth, creamy, real Italian-style ricotta
*Deviled Eggs for your picnics? Sprinkle your deviled eggs with Spanish smoked paprika-- a beautiful shade of brick red.
Farmers Market Salad that won't wilt: Boil in a lot of salted water -- separately-- Green and Yellow wax beans, sugar snap peas. Remove from water. Boil RED and WHITE spring onions for a minute or two to gentle them. Remove to a bowl. Add steamed or boiled baby potatoes potatoes. Dress while still warm with live oil and lemon or vinegar, salt and pepper so that the oil and spices penetrate the veggies. Add lots of snipped chives and basil. And Keswick fetas..
Grated Mountain View or Garner Cucumbers, chopped garlic and salted Keswick Yogurt Dip for the grilled foods. It's a Greek/Med/Indian thing. Yum.
Picnic Frittata: Do this with thinly slice summer squash or swiss chard. Saute the veggies first with some chopped garlic and spring onions or leeks until soft. Then add the beaten eggs and cook very slowly (about 15 minutes) until the egg is set and can be either turned over or....stick the pan under a broiler for a minute to set the top. Cover with a plate and turn over. Let the frittata cool to room temperature. You can transport it as it is or cut into slices. You can sprinkle or add cheese while the eggs are still fairly liquid or some chopped chives or mint or basil if you are using squash. Details of Recipe at the market table.
Make ratatouille: It is great hot or cold or at room temperature and the perfect picnic food with a Baguette. Even better the next day.
Tip: easy ratatoullle. The classic way to make ratatouille is to cut each vegetable into cubes and saute them separately in olive oil, THEN mix them for a final marriage of flavours. That is the way it is done in Provence but here is a short cut. Cube the eggplant, squash, peppers, onion, several cloves of garlic and tomatoes separately and toss them separately in olive oil . Bake them on two cookie sheets at 350 until they are soft and then mix them together in a heavy pot with garlic and thyme for a few minutes of final melding of flavors. Add shredded basil. Serve at room temperature at your picnic.
See our great recipes for Slaws and Potato Salads at the Market Table.
Try a Thai Kohlrabi slaw this year, fx or Food52's Potato Salad with arugula and dijon mustard. (see our fb page tomorrow)
Spiced Cold Pink Beet "Gazpacho" This is the MOST refreshing soup/drink. And a gorgeous color. Recipe on the Market Table. Even if you don't like Beets, you will love this.
Sliced Red Tomatoes from Garner or Mountain View with blonde sweet cukes topped with Keswick Feta.
A Red, White and Blue Fruit Salad? Create a Sweet Dark Red Bing or Tartarian Cherries, red raspberries, blue blueberries berry bowl topped with yogurt or Dolcezza.. (Why stop there. Add red currants and red gooseberries too )
What could be better dessert for July 4 than Whisked's Cherry or Blueberry ...or Salted Caramel Apple Pies and Jenna's Italian Zucchini with sundried tomatoes or Mushroom Gruyere quiche?
Add sorbet/gelato on top of the sweet one. (If you want a larger pie, she has them in the coolers behind the table: just ask!
See you Sunday, rain or shine!
Ted, Robin and Charlotte
PS Don't forget to bring your bikes to our Free Bike Clinic run by Bike House. Free tuneup, oil checkup, brakes, tires, steering and you will learn how to fix your bike, too with our friends, theBike House volunteers.
PPS, Did you know that we support 6 food access programs at the market and our bonus bucks program increases the value of Food Stamps, WIC, CVC, Senior FMNP, Produce Plus so that everyone in the community can come to market? Ask us how it works.
This one is a little different than the usual weekly email because I am giving you picnic ideas rather than a direct listing of the farmers and their harvest. Let me assure you that the market will be FULL of great local summer produce, eggs, cookies, pies, meats, breads, cheeses, fruits, pastas, jams and new flavors of Dolcezza gelato and sorbet.
If you are here.......and you want to make a great barbecue or picnic for Thursday.... Well, come to the market on Sunday! (Don't be a weather wimp. Come whether there is rain or not.-- bring an umbrella. It is dry under the tents) We have: berries, corn and tomatoes and all kinds of salads and all the summer veggies. Eggplant, carrots, potatoes, hot and sweet peppers, bok choy, beets, onions, fennel, leeks, kale, mesclun, arugula, herbs, celery (the real thing for Bloody Marys --not those watery supermarket sticks), cabbage, kale, arugula, baby greens, lettuces, radishes, turnips, green-wax-Roma beans, 6 kinds of summer squash, dog treats...pickles, Kimchi...and SALE on all the krauts (small/medium)
Whether you are a carnivore, omnivore or vegetarian, be a locavore for July 4th.
Menu ideas from the July 4th Market: and check fb for more recipes http://www.facebook.com/BloomingdaleFarmersMarket
*Grilled Grass Fed and Pastured Meats: Truck Patch pastured pork ribs, smoked pork chops, sausages and ground pork for burgers. Smoke or indirectly grill TP pastured pork shoulder. (Hint: Lightly Salt them 8-24 hours in advance for the deepest flavor. I learned that tip from a chef many years ago and it really works. ) Grilled Rose veal burgers, Goat and veal from Painted Hand. Sausages at North Mt Pastures. Mix pork and veal or turkey for the most decadent burger.
*Turkey and chicken (whole and parts) are great: boneless Turkey breast, drumstick, plus ground for burgers and meatballs in time for the picnics. Bryan likes a dry rub on the turkey breast and drumsticks. Brown sugar, salt and your favorite spices. Now he indirectly grills the breast for an hour wrapped in foil or directly uncovered for about 20 minutes. No grill but you are willing to use the oven? Then that turkey breast will cook in an hour at 200 degrees. Ground turkey makes the best white chili and a wicked burger: http://www.thebittenword.com/thebittenword/2012/06/mustard-turkey-burgers-avocado-parmesan-peppadew-peppers.html. I am partial to grilled chicken that has been marinated in lemon and oil and garlic and salt for a day (or even two) before it meets the heat.
*And don't forget the kimchi and the new baby whole Half Sours to go with those grilled foods! Number 1 Sons will have lots to go with all our sausages and burgers.
* Panorama olive oil and parmesan buns and ciabatts subs for all those grilled goodies. Their baguettes and ciabatta roles are great for sausages, too.
*Grilled Mexican-Style Corn (soak it in the husk in water first and grill in the husk until you smell the grilled corn. Let it get nice and grilled.). Strip off husk and slather with lime-slaked mayo, roll it in grated Parmesan or Keswick Aged Reserve and sprinkle with lime juice and cayenne or crushed red pepper. Want something similar? I like lime and olive oil. Lime-butter is nice, too.
*Grilled Veggie Salad: Toss eggplant, summer squash, red and white spring onions, purple and yellow and green peppers on the grill until tender (or cut them into pieces, drop into seasoned olive oil and grill on skewers as kebabs) Cut them up and dress with more olive oil seasoned with crushed garlic, thyme, salt, pepper. Drizzle lemon. Great at room temperature so they can soak up the dressing.
*Grilled Eggplant Dip: Grill several large eggplant and a whole garlic until they are both very soft, Scrape out the flesh, combine, add olive oil, salt and pepper and whip, Season with chopped parsley, mint. Makes a great, smoky dip and it is addictive.
*Grilled Kale with Ricotta and cherries. If you like Kale chips, you will love this summer version done on the grill and punched up with Reid's cherries and Keswick's smooth, creamy, real Italian-style ricotta
*Deviled Eggs for your picnics? Sprinkle your deviled eggs with Spanish smoked paprika-- a beautiful shade of brick red.
Farmers Market Salad that won't wilt: Boil in a lot of salted water -- separately-- Green and Yellow wax beans, sugar snap peas. Remove from water. Boil RED and WHITE spring onions for a minute or two to gentle them. Remove to a bowl. Add steamed or boiled baby potatoes potatoes. Dress while still warm with live oil and lemon or vinegar, salt and pepper so that the oil and spices penetrate the veggies. Add lots of snipped chives and basil. And Keswick fetas..
Grated Mountain View or Garner Cucumbers, chopped garlic and salted Keswick Yogurt Dip for the grilled foods. It's a Greek/Med/Indian thing. Yum.
Picnic Frittata: Do this with thinly slice summer squash or swiss chard. Saute the veggies first with some chopped garlic and spring onions or leeks until soft. Then add the beaten eggs and cook very slowly (about 15 minutes) until the egg is set and can be either turned over or....stick the pan under a broiler for a minute to set the top. Cover with a plate and turn over. Let the frittata cool to room temperature. You can transport it as it is or cut into slices. You can sprinkle or add cheese while the eggs are still fairly liquid or some chopped chives or mint or basil if you are using squash. Details of Recipe at the market table.
Make ratatouille: It is great hot or cold or at room temperature and the perfect picnic food with a Baguette. Even better the next day.
Tip: easy ratatoullle. The classic way to make ratatouille is to cut each vegetable into cubes and saute them separately in olive oil, THEN mix them for a final marriage of flavours. That is the way it is done in Provence but here is a short cut. Cube the eggplant, squash, peppers, onion, several cloves of garlic and tomatoes separately and toss them separately in olive oil . Bake them on two cookie sheets at 350 until they are soft and then mix them together in a heavy pot with garlic and thyme for a few minutes of final melding of flavors. Add shredded basil. Serve at room temperature at your picnic.
See our great recipes for Slaws and Potato Salads at the Market Table.
Try a Thai Kohlrabi slaw this year, fx or Food52's Potato Salad with arugula and dijon mustard. (see our fb page tomorrow)
Spiced Cold Pink Beet "Gazpacho" This is the MOST refreshing soup/drink. And a gorgeous color. Recipe on the Market Table. Even if you don't like Beets, you will love this.
Sliced Red Tomatoes from Garner or Mountain View with blonde sweet cukes topped with Keswick Feta.
A Red, White and Blue Fruit Salad? Create a Sweet Dark Red Bing or Tartarian Cherries, red raspberries, blue blueberries berry bowl topped with yogurt or Dolcezza.. (Why stop there. Add red currants and red gooseberries too )
What could be better dessert for July 4 than Whisked's Cherry or Blueberry ...or Salted Caramel Apple Pies and Jenna's Italian Zucchini with sundried tomatoes or Mushroom Gruyere quiche?
Add sorbet/gelato on top of the sweet one. (If you want a larger pie, she has them in the coolers behind the table: just ask!
See you Sunday, rain or shine!
Ted, Robin and Charlotte
PS Don't forget to bring your bikes to our Free Bike Clinic run by Bike House. Free tuneup, oil checkup, brakes, tires, steering and you will learn how to fix your bike, too with our friends, theBike House volunteers.
PPS, Did you know that we support 6 food access programs at the market and our bonus bucks program increases the value of Food Stamps, WIC, CVC, Senior FMNP, Produce Plus so that everyone in the community can come to market? Ask us how it works.
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