Subject: Bfm this week
From: Robin Shuster
Date: Thu, 13 Nov 2014 09:35:59 -0500
Hi BFM Fans,
Bundle up Sunday and be sure to come to our second to last market. We will have some free hot cider there in the cooler morning hours..
Ready for more comfort foods as the colder weather creeps in? That cauliflower cheese recipe I linked to last week was the most popular I have ever posted on either facebook or in our market emails. So, I thought you might want to also dive into the ultimate creamy spinach lasagne: http://www.seriouseats.com/2014/11/food-lab-creamy-spinach-lasagna-recipe.html . But I was not sure if it was the blend of low carb and cheese that made you click, so I thought I would also offer you this one: cheesy crumble for Mac n cheese lovers --a vegetable crumble--beets and beet greens and cheddar. It is low carb too.
http://cooking.nytimes.com/recipes/1016159-beet-greens-and-cheddar-crumble?em_pos=large&emc=edit_ck_20141109&nl=cooking&nlid=69392790
And if you are looking for yet another way to warm you later this week, try this creamy, crazy brussels sprouts dish:
http://seriouseats.com/2014/11/the-food-lab-creamy-cheesy-brussels-sprouts-gratin-side-dish-thanksgiving.html
One good reason to welcome the colder temps -- they sweeten and intensify the flavor of all the Fall greens! I really liked all the salads made of greens in the Food Section of the Post yesterday http://style/food/salads-for-the-cold-weather-believe-it-or-not-nows-the-best-season-of-all/2014/11/10/f0645d1e-65e8-11e4-9fdc-d43b053ecb4d_story.html Salad greens really do prefer cool, even chilly temperatures and you will see the difference in the sweetness, crispness and juiciness of the leaves. All these salads will go very well to balance those cheesy, creamy recipes I gave you above -- or to recover from them.
***Be sure to reserve yours with Truck Patch. See Stacia Sunday
***Reserve a crate of apples from Reid--Connor will tell you which ones are good keepers.
***Here is the list of Thanksgiving Pies you will be able to reserve with Whisked.
REID: Going to market this week: Apples include Honeycrisp, Gala, Macoun, Gold Supreme, Fuji, Yataka, Pinova, Jonathan, Jonagold, Empire, Smokehouse, Red Delicious, Snow Sweet, Ambrosia, Stayman, Nittany, Pink Lady…and more!, Cider (Apple, Apple Cherry, Apple Grape, Honeycrisp)
TIP: Buy a half bushel crate from Connor -- he will give you a great discount. Share with friends or keep the apples in the fridge in a thick, perforated plastic bag. Keep them away from carrots because the ethylene gas makes carrots bitter but you want it to escape from the apples so they stay nice and crisp and juicy.
TIP: Simmer down a gallon of cider to just two cups --it makes cider syrup which some people think is even tastier than maple syrup. I wil give you a cider syrup caramel recipe on facebook next week...
IVY BRAND: All organic, all the time. This week we will see carrots, beets, radishes, turnips, spinach, arugula, baby lettuce, spicy spring mix, head lettuce, boc choy, cabbage, broccoli, swiss chard, kale, collards, mustard greens, parsley, cilantro, dill, scallions, potatoes, sweet potatoes, sweet peppers, and cauliflower.
TRUCK PATCH: Gorgeous fronds of Dino(Tuscan) Kale. Broccoli, Cauliflowers and Fractal Romanesco. Arugula, Mesclun, Spinach, Swiss Chard, Beets, Green Peppers, and Eggplant. Green . Acorn, Buttercup, Butternut and Red Kabocha Squash, Herbs.
TRUCK PATCH MEATS: Bacon, Bacon, and more bacon thin and thick cut! Sage sausage, maple sausage, Hot Italian, Sweet Italian, smoked country, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks, fat back, pork liver, ham steaks, and pig feet. Whole free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.
TIP: Reserve your Thanksgiving Turkey. And add a nice piece of pork to smoke or roast. We always had both turkey and ham at our house for the feast and the Thanksgiving I am going to this year will have smoked pork shoulder, too.
GARNER: Broccoli. Brussels sprouts. Tomatoes: “ordinary reds’. Newly dried Cranberry beans or Black eyed peas cook up quickly and make a good salad with roasted anything. Good soup too. Japanese, white, Italian and Thai eggplant; Squash: Yellow. Zucchini, Ishtar, that pale green Lebanese variety, , golden zucchini. Last Okra, potatoes, rainbow of peppers sweet and hot, green and yellow and skinny, gorgeous green beans like French filet beans.. Swiss chard and arugula. Mint, dill and parsley. Red, White Yellow Yukon Potatoes. Lots of Greens. Sweet Potatoes.
PANORAMA: They have a great sale every week In the last few weeks it has been their petite baguettes, their croissants, their sconesthe Kouign Amann.. what will it be this week? And have you tried the Parisian Macarons? Gorgeous jewel colors -- box them and bring them to a dinner. Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties.. Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads too.
TIP: Challah makes the best French toast.
NUMBER 1 SONS: Such a great collection of New York style brined pickles, krauts from all over the world and great kimchi. Get your probiota with their delicious ferments, both spicy and just savory.
TIP: Use pickle brine to flavor chicken soup when you want that Little Serow. ie Northern Thai/Laotian flavor. Make Dirty Martinis. Marinate your pork for 8 hours or overnight in a pickle brine -- chops, roasts all love it --but don't salt the pork if you do. Create a chile rubbed brisket-sauerkraut-cheesy Reuben.
WHISKED: Jenna says:" Our featured pie this week is our chocolate bourbon pecan - which, come to think of it, is one of my favorites on the Thanksgiving menu. It has toasted pecans, dark chocolate, and just enough bourbon to make it extra special. We're bringing back a great fall quiche too - our cheddar broccoli quiche, full of broccoli, onions, garlic, and sharp cheddar cheese."
KESWICK: What a terrific selection of both Jersey cow and mixed milk (Jersey and goat) cheeses Melanie and Mark have created. I remember trying their cheeses when they first started at Takoma Park FM around 2002 with the simplest of cheddars and now they are making Morbiers, Camemberts, Valancays, Tallegios, rind washed Tommes (where the cheeses are bathed weekly in a local cider or wine or Troeg beer). Their yogurt loves all foods -- fruits, veg and meat. (You can drain it for a few minutes if you prefer a Greek style)
TIP: Grilled Cheese weather is best with grated Vermeer and Wallaby spiced with Kimchee and a slice of apple on sliced Pano bread.. Butter the outside of the bread. Cook slowly on a cast iron pan or griddle...
BIKE CLINIC at 11 as always.
Robin and the Teds and Stephanie
***Here is the list of Thanksgiving Pies you will be able to reserve with Whisked.
- * Apple: Tart apples tossed with just the right amount of sugar and spice
- * Salted Caramel Apple: Apples tossed with our house-made caramel, finished with Maldon sea salt.
- * Pecan: Brown sugar, toasted pecans, and vanilla make our pecan pie extra special.
- * Chocolate Bourbon Pecan: Toasted pecans, dark chocolate, and bourbon.
- * Pumpkin: A classic pumpkin pie.
- * Pumpkin Chocolate Swirl: Our pumpkin chocolate pie, in a graham cracker crust, swirled with ganache.
At the Stands this week:
REID: Going to market this week: Apples include Honeycrisp, Gala, Macoun, Gold Supreme, Fuji, Yataka, Pinova, Jonathan, Jonagold, Empire, Smokehouse, Red Delicious, Snow Sweet, Ambrosia, Stayman, Nittany, Pink Lady…and more!, Cider (Apple, Apple Cherry, Apple Grape, Honeycrisp)
TIP: Buy a half bushel crate from Connor -- he will give you a great discount. Share with friends or keep the apples in the fridge in a thick, perforated plastic bag. Keep them away from carrots because the ethylene gas makes carrots bitter but you want it to escape from the apples so they stay nice and crisp and juicy.
TIP: Simmer down a gallon of cider to just two cups --it makes cider syrup which some people think is even tastier than maple syrup. I wil give you a cider syrup caramel recipe on facebook next week...
IVY BRAND: All organic, all the time. This week we will see carrots, beets, radishes, turnips, spinach, arugula, baby lettuce, spicy spring mix, head lettuce, boc choy, cabbage, broccoli, swiss chard, kale, collards, mustard greens, parsley, cilantro, dill, scallions, potatoes, sweet potatoes, sweet peppers, and cauliflower.
TRUCK PATCH: Gorgeous fronds of Dino(Tuscan) Kale. Broccoli, Cauliflowers and Fractal Romanesco. Arugula, Mesclun, Spinach, Swiss Chard, Beets, Green Peppers, and Eggplant. Green . Acorn, Buttercup, Butternut and Red Kabocha Squash, Herbs.
TRUCK PATCH MEATS: Bacon, Bacon, and more bacon thin and thick cut! Sage sausage, maple sausage, Hot Italian, Sweet Italian, smoked country, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks, fat back, pork liver, ham steaks, and pig feet. Whole free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.
TIP: Reserve your Thanksgiving Turkey. And add a nice piece of pork to smoke or roast. We always had both turkey and ham at our house for the feast and the Thanksgiving I am going to this year will have smoked pork shoulder, too.
GARNER: Broccoli. Brussels sprouts. Tomatoes: “ordinary reds’. Newly dried Cranberry beans or Black eyed peas cook up quickly and make a good salad with roasted anything. Good soup too. Japanese, white, Italian and Thai eggplant; Squash: Yellow. Zucchini, Ishtar, that pale green Lebanese variety, , golden zucchini. Last Okra, potatoes, rainbow of peppers sweet and hot, green and yellow and skinny, gorgeous green beans like French filet beans.. Swiss chard and arugula. Mint, dill and parsley. Red, White Yellow Yukon Potatoes. Lots of Greens. Sweet Potatoes.
PANORAMA: They have a great sale every week In the last few weeks it has been their petite baguettes, their croissants, their sconesthe Kouign Amann.. what will it be this week? And have you tried the Parisian Macarons? Gorgeous jewel colors -- box them and bring them to a dinner. Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties.. Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads too.
TIP: Challah makes the best French toast.
NUMBER 1 SONS: Such a great collection of New York style brined pickles, krauts from all over the world and great kimchi. Get your probiota with their delicious ferments, both spicy and just savory.
TIP: Use pickle brine to flavor chicken soup when you want that Little Serow. ie Northern Thai/Laotian flavor. Make Dirty Martinis. Marinate your pork for 8 hours or overnight in a pickle brine -- chops, roasts all love it --but don't salt the pork if you do. Create a chile rubbed brisket-sauerkraut-cheesy Reuben.
WHISKED: Jenna says:" Our featured pie this week is our chocolate bourbon pecan - which, come to think of it, is one of my favorites on the Thanksgiving menu. It has toasted pecans, dark chocolate, and just enough bourbon to make it extra special. We're bringing back a great fall quiche too - our cheddar broccoli quiche, full of broccoli, onions, garlic, and sharp cheddar cheese."
KESWICK: What a terrific selection of both Jersey cow and mixed milk (Jersey and goat) cheeses Melanie and Mark have created. I remember trying their cheeses when they first started at Takoma Park FM around 2002 with the simplest of cheddars and now they are making Morbiers, Camemberts, Valancays, Tallegios, rind washed Tommes (where the cheeses are bathed weekly in a local cider or wine or Troeg beer). Their yogurt loves all foods -- fruits, veg and meat. (You can drain it for a few minutes if you prefer a Greek style)
TIP: Grilled Cheese weather is best with grated Vermeer and Wallaby spiced with Kimchee and a slice of apple on sliced Pano bread.. Butter the outside of the bread. Cook slowly on a cast iron pan or griddle...
BIKE CLINIC at 11 as always.
Robin and the Teds and Stephanie
Robin Shuster
Director
14&U Farmers' Market
Bloomingdale Farmers Market
T:202.234.0559
C:703.328.6559
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