Friday, November 22, 2013

last Bloomingdale Farmers Market for 2013 -- Thanksgiving !

From: Robin Shuster <Robin_Shuster@mail.vresp.com>
Sent: Friday, November 22, 2013 12:10 PM
Subject: Last BFM FOR 2013 -- Thanksgiving!
  


Hey BFM fans:

Bring Back all your tokens, puh-lease,  and use them up Sunday at our Thanksgiving Market, the last of 2013.

Okay, cards on the table,  it WILL be COLD and yes, it might be windy -- we know, everyone is predicting that.  But the wind should chase away any clouds and besides, we are going to tempt you with HOT CIDER -- free -- so layer up, button up, arrange your scarves, get your best hat -- and come to market to get your Thanksgiving fixings and to say goodbye for the season to your favorite producers.                 

 It is always a fun market because you are picking up great food for your  feasts, trying to figure out if you can stuff one more Whisked pie into your freezer or in your coolest closet for a box of sweet potatoes. At least that is what I do. And every year I swear I am going to get a chest freezer so that I do not have to choose between freezing all the oven roasted tomatoes and pesto and good pastured meat. 

***COOKING DEMO: Our friends from BOUNDARY STONE will be cooking for our last demo of the season -- 11-12:30. Taste something truly delicious when Chef Vince prepares and serves up some of his butternut squash risotto with toasted hazelnuts, crushed amaretti cookies, and fried sage.  Wow.  11-12:30***

**BIKE CLINIC:  Last chance to put your stead in order....11-1**


***NEWS FLASH:   Not too late to contact Truck Patch  for their turkeys -- http://market@truckpatchfarms.com

***Did you know?  Keswick cheeses (vacuum sealed ones ) last up to two months in the fridge so folks can stock up.  And yogurt is good for a month.   Cheddar /olive and Spicy Pimento Spreads are great appetizers for Thanksgiving.  And cheese makes a great gift, especially a marinated feta jar, with a nice loaf of Pano breads or those pretty French macarons. 

***Panorama breads freeze beautifully if you wrap them in tin foil and a freezer bag. No more storm bread shortages.


Please like and keep checking the facebook page because I am posting good recipes and ideas for your Thanksgiving feasts every day.    https://www.facebook.com/BloomingdaleFarmersMarket?ref=hl

 I am posting facebook with interesting articles and recipes to inspire your winter meals. Post YOUR ideas and meals as well. Tell us about Thanksgiving successes (or share your mishaps if you want.))  And I will send  few emails asking your advice on new products


Here is a SAMPLE of only some of the  foods you will find at market to make your Thanksgiving the tastiest-- and most local-- ever.  All the producers are bringing everything in their fields so the market will be  overflowing with everything you want for your Thanksgiving table.   And if you are buying a LOT of apples or sweet potatoes or greens, ask about volume discounts.....yes!

Make your Thanksgiving a little easier-- outsource homemade Desserts to Whisked:
  • Whisked!'s Thanksgiving Pumpkin Pie, Pumpkin Chocolate Swirl Pie, Apple Pie, Salted Caramel Apple, Chocolate Bourbon Pecan, Classic Pecan.  Try  Kale and Feta Quiche and Goat Cheese and Caramelized Onion Quiche squared into appetizers..
  • *Grass-range Broad-breasted Turkeys at Truck Patch and North Mt Pastures
    *Bags of bread cubes for stuffing from Panorama!  They all freeze beautifully.
    *Make Sour Dough Stuffing with Sausage, apples and Golden Raisins http://bittenword.com
    *Apple Cider to make those Apple Cider Caramels...http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/
    *Keswick ricotta for your pumpkin cheesecake and to swirl into your pumpkin soup
    *Keswick Cheeses to serve with apples and pears and for your pre and post Thanksgiving nibbling.
    *Greens to braise and saute and stir fry:  collards, kales, spinach, chard,  mustards, turnip, bok choy, Vitamin Greens,  mizuna and other asian greens.
    *Carrots  (roast them in olive oil and rosemary)  or Mash them with orange and mint and a bit of hot pepper.
    *Kohlrabi, the Alien vegetable;  grate into the very best slaw; chop and braise in butter and it turns into turnips, add sauteed onions and puree into a ringer for potato cabbage  soup  (without the spuds and cabbage!).  Joe Yonan did a nice soup last week:  http://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-kohlrabi-tastes-good-any-way-you-look-at-it/2013/11/11/25dc9b6e-4a6f-11e3-9890-a1e0997fb0c0_story.html
    *Sunchokes (wrap in foil or parchment paper with thyme and olive oil, bake until soft, halve and sear the skin sides.  Stole the idea from the Oyster Bar at Union Market last year.
    *Salads, lettuce mixes, arugula, mesclun, frisee.
    *Brussels sprouts to bake and saute  (DON'T boil them! )-- come early! Saute them in butter cut side down until deeply brown, salt pepper, deglaze with sherry vinegar.
    * Try mixing up Beet and Apple Salad with crushed pistachios and horse radish or Beet Chutney!
    * Cauliflower and romanesco broccoflower.  (Think roasted cauliflower with brown butter crumbs)
    *Red, white, Napa and Savoy Cabbages-- sweet, baby bok choy to stir fry with garlic.
    * Old Fashioned as well as Japanese Sweet Potatoes -- red and white --Slice, roast and sprinkle with salt, cumin and lime... or mash them with butter and a drop of soy sauce.  The White Haymans are the perfect marriage of an Idaho baker and a sweet potato..Sweet Potato coins roasted until gooey and topped with pecan and cheese are on the fb page...better than marshmallows.
    Green beans, speckled October beans, black eyed peas. 
    *Potatoes (red, white and Yukon Gold) to bake, boil or mash
    *Turnips: roast them with maple and Cardamom , a Fine Cooling Fave
    *Winter Squash:   Butternut, Acorn, Carnival, Spaghetti, kabocha, kuri, Hubbard, Banana, Peanut Pumpkin, --varieties to mash, puree, roast or make into soup
    *Red and White onions -- sweet and spicy, garlic, shallots  --
    *Loose Pork (maple, sage, ground country) sausages to season your stuffing.  Bacons, too.
  • Not just pork and poultry sausages--all goat breakfast links and chorizo and hot Italian lamb,

  • *20+ varieties of APPLES to eat, saute, bake or make into apple sauce or pies including: Honeycrisp, Gold Supreme, Gold, Rush, 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), and cider (apple grape, apple cherry, Honeycrisp and regular) Asian pears (Olympic and Shinsheki), seckel pears bosc pears, seedless grapes, concord grapes.

  • *Pears inspire Cakes, Crisps, Cobbler.  My fave:  Elegant POACHED Seckel Pears in red wine, honey & star anise.
    *Turnips or daikons to braise in butter or roast or mash.
    *Free range Eggs to bind or lighten stufings
     Ciders to mull with spices or use it to brine your turkey.  (Or freeze for later-- freeze after you pour off a few inches for freezer expansion).
    *And even some tomatoes that the farmers harvested and put in their barns to ripen slowly.  Green tomatoes.
  •  
  • Condiments for your table or for a gift.:  Number 1 Sons makes wonderful kimchi and traditional sauerkraut and pickles;   Think kimchi cranberry sauce for a kick.  Garner has pepper jelly.  Apple or Pumpkin butters. Pickles and krauts and cortidos cut the richness of the side dishes and stuffings.

    Beautiful red peppers to roast and puree for dips, pasta sauces -- and they freeze very well.

  • Green bean casserole with crispy onions is the kind of retro dish made yummy because you bought good beans and you fried your own crispy onions and you made that sauce from scratch. http://http://smittenkitchen.com/blog/2013/11/green-bean-casserole-with-crispy-onions/#more-11087
     
  • And Sandy has that fabulous rose veal, plus rose veal including ground, rib & loin chops and milk-fed kid goat primals (leg, rack & shoulder)
And lots of recipe ideas at the market table!

Stock Squash and sweet potatoes in cool places all winter,  Refrigerate Apples and cabbages in the crisper for months.

You can stock up on long- keeping winter squash in a cool room or closet.   Root vegetables last a long time and if you use apple bags, apples last nearly all winter in your fridge.   The small holes let the ethylene gas escape and the bags prevent the apples from drying out).   But keep them away from the carrots.  Ask Reid which are the best keepers.  (Apple bags are THICK plastic bags that have been perforated with lots of holes -- you can make your own. )

We welcome WIC, Senior GET FRESH  and PRODUCE PLUS checks and EBT/SNAP food stamps and match them with our bonus tokens so that everyone in our community can come to market and create a great Thanksgiving.

Ted, Ted, Stephanie, Robin


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