From: Robin Shuster
Sent: Friday, November 8, 2013 6:41 AM
Subject: Chef Clementina whips up Italian magic at BFM
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Hi BFM fans,
Wrap up and enjoy the brisk Fall market -- only 3 more left in the season. Full of color and great flavors. (Bring back your tokens).
WHO IS OUR CHEF THIS WEEK? Chef Clementina of Open Door, the founding chef for the Big Bear Cafe dinners, from 11-12:30. Clem was famous for her Italian braises and stews and she has grabbed two Truck Patch pork shoulders to work some carnivorous magic on them. Vegetables too.
Wrap up and enjoy the brisk Fall market -- only 3 more left in the season. Full of color and great flavors. (Bring back your tokens).
WHO IS OUR CHEF THIS WEEK? Chef Clementina of Open Door, the founding chef for the Big Bear Cafe dinners, from 11-12:30. Clem was famous for her Italian braises and stews and she has grabbed two Truck Patch pork shoulders to work some carnivorous magic on them. Vegetables too.
“It’s my philosophy that we first learn to cook viscerally, and when we intellectually process those visceral feelings, we find the freedom to create; so, I won’t be bringing recipe cards, per se, but I’ll print some blueprint design instructions. If there are people around who are interested in what’s going into the pan or into the pot, with half of a minute to talk about it, the sight, smell and conversation compounded is far more instructive than any recipe ever could be. And really, what kind of anarchist Sicilian ever follows a recipe, anyway?” — Chef Clem
Fermentation ruled a recent culinary summit according to Tim Carman: "if there's a theme for #ChefSummit13, it must be that we've gone bonkers for fermentation. Five sessions devoted to it in some form. " Our own Number 1 Sons is a great player in that game of traditionally fermented pickles, kimchis and krauts. Try them out. Our market is full of ferments: in the pickles, the yogurt, the sourdough breads, the aged cheeses, even the beer and wine Keswick uses to wash the rinds of the Tommes.
There is some rumor of the dreaded wintry mix next week, so stock up on your favorite comfort foods and things you can braise and stew and let simmer along on the stove or in a low oven while you curl up. My husand, Jeff, likes to make skin-on applesauce. with a variety of sweet and tart apples. and a stick of cinnamon. You don't have to worry about whether they will hold their shape so just choose by taste. Do not add sugar. You may not even need to add any water.
Make a pork butt or shoulder roast. (Or a brisket or chuck roast) Cube the meat, brown it in several batches so that the meat browns and does not steam, then braise it covered in the oven at 225 until the meat is tender. Last week I did this with a pot of sauteed root vegetables and the chopped greens from three bunches of beets, a chipotle chile with a few slow- roasted tomatoes I have in the freezer. Later in the week I added beans and corn cob stock.
I like to stew a chicken with mushrooms and lots of onions. Uncovered it and then broil the top to brown it.
Joe Yonan sliced, roasted and stuffed squash rings here: http://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-squash-falls-star-gets-sliced-roasted-and-stuffed/2013/11/04/7dd16264-4344-11e3-8b74-d89d714ca4dd_story.html
Finally, stuff some cabbage rolls. Polish, Russian, Jewish, Greek, Middle Eastern, The recipes are everywhere. They can be vegetarian, vegan, carnivorous. Here is a turkey roll version using ground turkey from Truck Patch but any ground meat will work as well. http://www.eatliverun.com/turkey-stuffed-cabbage-rolls/ (but use your own tomato sauce..)
New or Notable:
*October beans and Black Eyed Peas that were dried in their pods at Garner.
*Cilantro comes back to market—chop the stems as well as the leaves
*Make Stuffed cabbage – vegetarian or meat filled.
*NEW Whisked Sweet Pies:
*NEW Panorama Pumpkin Tart
*Carrots at Mountain View
Holiday reminders:
*Does that chill in the air remind you to think about that holiday looming at November’s end? Make dessert easy by ordering a Whisked pie or two (or three or four.)
And the Turkeys are waiting to be reserved at Truck Patch and North Mt Pastures
**3 More Weeks of our Terrific Free FM Bicycle Clinic. Our friends from The Bike House fix your bikes. 11-1
REID'S ORCHARDS: Asian pears (Olympic and Shinsheki), tiny seckel pears, bosc pears for poaching in red wine and spices, seedless grapes, concord grapes. Apples: Honeycrisp, Gold Supreme, Gala, Pinova, Yataka, Fuji, Macoun, Jonagold, Smokehouse, Empire, Sno Sweet, Baldwin, Mutsu, Stayman, Northern Spy, Braeburn, Black Twig, Pink Lady, Arkansas Black and other heirloom apples. Ciders: apple grape, apple cherry, Honeycrisp and regular apple.
NUMBER 1 SONS: Real brined pickles, krauts, Kimchis, dilly beans, Masala cider beets. They are experimenting with Lebanese turnip pickles -- the ones you love with Falafal and... Russian pickled apples. What’s not to like?
Great Quote from ChefSummit13: " Fermentation is not a fad: bread, cheese, etc have never waned in popularity @ SandorKraut"
KESWICK: Mixed Milk Camembert, Blue and 15 other aged raw milk cheeses. The best yogurt, real cream cheese, Stefano's favorite ricotta, Maddy's chocolate pudding. Ask Claude for advice for you cheese and fruit platters and what to match with your favorite small brewery beers.
MOUNTAIN VIEW: always organic. Carrots reappear. They would be good mashed with the German Butterball potatoes and turnips or roasted together with them. Lots of Greens: Chards, mustards, turnips. winter and Cherriette radishes. Napa and red cabbages. Broccoli.
TIP: I had a terrific small thing at 2 Amys this week: pureed turnips topped with prosciutto on toasted bread == great crostini.
TRUCK PATCH: Our Salad Central and always full of baby arugula, mesclun and assorted greens. Acorn and Butternut squash, heirloom tomatoes, eggplant, kale, spinach, Romanesco fractal broccoflower, beets. cauliflower.
TRUCK PATCH EGGS & MEATS: All cuts of pork including shoulder, lamb and chops. Ham, jowl, salt pork, bacons lard, scrapple. Eggs. Whole chickens and chicken parts. Ground turkey and cut up turkey.
ORDER Your Thanksgiving Turkey so you get the size you want.
PAINTED HAND: Goat, rose veal, lamb, sunchokes, eggs. Lots of variety meats --tongue, kidneys, heart etc.
TIP: Sunchokes are excellent raw, pureed with butter and thyme or roasted.
GARNER: Vitamin greens, Bok Choi, delightful cabbages (green, Savoy, Napa), Broccoli and Cauliflower, Cilantro, kohlrabi, Hakurei Turnips, Mustard Greens, Kales in Green, Red and Toscano, Spinach, beet greens. Pod dried October beans and Black eyed peas, Arugula, Red Potatoes Yukon Golds, Sweet potatoes including the Maryland heirloom white Heymans. Arugula, Spaghetti squash, red peppers, green and flat Roma beans, Eggplants, Candy sweet onions. Tomatoes, Zucchini, yellow squash, beets.
WHISKED: Chocolate Bourbon Pecan Pie—Jenna rightly calls it decadence in a pie shell. The classic apple pie is a bit of childhood nostalgia -- tart apples, fall spices and a flaky pie crust. Who can resist the new classic: Salted Caramel Apple Pie? Two quiches tempt me: Sausage and cheddar and the sweet caramelized leek and goat cheese.
PANORAMA: Try Damien’s French Pumpkin and Apple tarts and his very French Macarons (no artificial color in these pastel beauties), Breton prune cake and other specialties. Sliced marble rye, whole wheat, pumpernickel raisin, sour doughs, baguettes, French Country and many other breads and pastries.
NORTH MT PASTURES: pork, cured meats, sausages from a beautiful southern Pennsylvania farm. Eggs.
We double SNAP, WIC, CVC and SENIOR FMNP Food Access vouchers so that everyone can buy local, healthy foods.
Ted, Ted, Stephanie and Robin
Robin Shuster
Director
14&U Farmers' Market
Bloomingdale Farmers' Market
robin@marketsandmore.info
T:202.234.0559
C:703.328.6559
www.marketsandmore.info
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