Friday, October 04, 2013

Oktoberfest at the Bloomingdale Farmers Market

See this message from Bloomingdale Farmers Market's Robin Shuster:



Hi BFM Fans,

What would Oktoberfest or Snallygaster be like without the cheese to go with all those great beers? We asked  KESWICK CREAMERY to come up with a cheese pairing for us and here is what they recommended:
  • Stoudt's Oktoberfest - Tommenator
  • Flying Dog Dogtoberfest - Mad Tomme
  • Victory Festbier - Lesher
  • Widmer Brothers Okto Festival Ale - Cheddar
  • Thirsty Dog Barktoberfest - Wallaby
Add some of Number One Sons Pickles and slaws and kimchis or Reid's savory heirloom apples and you have a platter that will match any beer you are serving.  And if you eat meat, we have a wide variety of sausages at Truck Patch and Painted Hand.  Plus the breads that go with them at Pano: rye, pumpernickel, whole wheat, multi grain, sourdoughs, those square multi grain rolls...

Good Dishes I have eaten recently that we can recreate from the market. Last night I was served yet another terrific kale salad.  Very finely slivered kale spirals tenderized in olive oil and vinegar and salt but the surprise was the tiny slivered pieces of stem as well.  At first I thought they were lentils.  They contributed  a crunchy, slightly bitter note. Add almonds, parmesan shreds too.  I posted a closeup on the fb page.

For dessert we had a perfect tart baked apple that was topped with a fruit marmelade and a scoop of perfect ice cream.  Jeff and I often forget how good a simple baked apple can be.  Talk to Connor about the varieties he recommends.  No ice cream?  Yogurt will work well too.

We were up in Hudson New York for a family reunion last weekend.  Appleland itself.  But none of the apples we had there were as good as the five different Reid heirloom apples we took  to power us through the seven hour drive.  Taste them yourself.  I am not sure which ones I preferred but the Pinova and Smokehouse are certainly among them. We are really lucky to have Reid (and their 75 different varieties throughout the season)  at market.

*COOKING DEMO: Chef Robert Sonderman of Revive will be demonstrating a wide range of pickles and ferments.  11-12:30
*BICYCLE CLINIC:  Fix those flats and squeaks with the help of our friends at The Bike House.  11-1
*WHERE'S THE MARKET?  First and R Sundays from 9-1 in front of the Big Bear Cafe


Local Foods this week:

REID's ORCHARD: Asian pears (Housi and Shinsheki), red Bartlett pears, seedless grapes, concord grapes, apples (ginger gold, Honeycrisp, gold supreme, Gala, Elstar, Pinova, Yataka, Early Fuji, McIntosh, Macoun, Jonagold, Jonamac, Jonathan, Ida Red, Smokehouse, Empire, Cox Orange Pippen and other heirloom apples), and cider (apple grape, apple cherry, Honeycrisp and regular apple). Last week for peaches.

WHISKED! Pumpkin Pies, Classic Apple Pies (regular or Vegan crust) Kale and Cheddar Quiche, Chocolate Bourbon Pecan, tart and sweet Salted Caramel Apple, Earthy Mushroom, Blue Cheese Herb, Sauteed Kale with sharp Cheddar Quiche with garlic and onions.  Jenna’s Nutella cookies were a bit hit at my family reunion last week..

PAINTED HAND: Eggs, goat and bloomingdogs' favorite liver treats.  Italian Sausage and Oktoberfest Bratwurst from rose veal and pork. Sandy shared a recipe for one of my favorite breakfast/brunches: shashouka.  Eggs poached in a spicy jalapeno tomato sauce with feta and seasoned with paprika and cumin.  I could eat it every day:
http://www.saveur.com/article/Recipes/Eggs-Poached-in-Tomato-Sauce?cmpid=enews09302013&spPodID=020&spMailingID=5759341&spUserID=MjcxOTk3MTM1MTYS1&spJobID=339512833&spReportId=MzM5NTEyODMzS0

PANORAMA: Whole wheat, multi grain, rye, pumpernickel raisin (great toasted, my childhood favorite), rustique, sourdough, baguettes, olive oil buns, breakfast pastries, croissants…

NUMBER ONE SONS: Our favorite traditional pickles, kimchis, krauts, brines == all fermented the way they should be, so not only are they dilly-licious, but they are packed with pro biota  (like yogurt).  The best foods are cured or fermented – wine, beer, yogurt, sourdough breads, salume… yay wild yeast!

MOUNTAIN VIEW:  Eat your greens this week: Bok Choi, Tatsoi, Kale, Chard, Beets,  Arugula, Radish Greens. Salad greens. Beautiful easter egg radishes, green beans, sweet potatoes, delicata, acorn and butternut squash. Sweet Hakurei turnips.  Do not forget the baby ginger and Thai ginge (Galangal).  That baby ginger has no fibers and makes a wonderful gingery tea—just slice up some ginger and pour over the water. You can reuse the slices over and over. Good potatoes too.Princess La Ratte and French Fingerlings.

GARNER:  SWEET CORN. collards, kohlrabi, white salad turnips.  black eyed peas. Tomatoes, beans (wax, green and Roma), eggplants, zucchini, shelled cranberry beans, peppers of all colors spilling out of those bright green bushels plus sweet potatoes (Red Covington and White O'Henry), green acorn, butternut,  festival, spaghetti and  delicata carnival winter squash.  Garlic. Onions.

KESWICK CREAMERY: Make your own cheese pairings!  And don't forget their yogurt, quark cream cheese, fetas, chocolate pudding as well as the mixed milk Camembert and Tallegio.

TRUCK PATCH VEGETABLES:  Salad central. Butternut and Acorn squash, colorful heirloom tomatoes, zucchini, green beans, eggplant. Broccoli, Cauliflower, arugula, mesclun, basil, spinach, kale, beets.

Truck Patch Meats and Eggs: Stock up for Oktoberfest with a dozen different sausages.   And from the pastured pork side of the farm: smoked bacon (slab and sliced), fresh slab bacon, sausages, uncured hotdogs, pork chops, pork steak, spare ribs, country ribs, shoulder butt, boneless shoulder roast, loin roast bone in and boneless,.  Only the early bird will get the tenderloin!  Amber hams and smoked ham slices.  also  feet, tails, hocks, leaf lard, salt pork, fresh and smoked jowl, fat back, ). Chicken, Turkey – ground and cut up.

Did you know we DOUBLE EBT, WIC and Senior checks at the market?  Spread the word.


See you Sunday
Ted, Ted, Stephanie and Robin

No comments: