last Bloomingdale Farmers Market of 2014 -- Ted's grilled kimcheese FREE‏

From: Robin Shuster
Subject:  Last Bloomingdale Farmers Market of 2014 -- Ted's grilled kimcheese FREE‏
Date: Fri, 21 Nov 2014 13:39:37 -0500

 
 Hi BFM Fans,

We will miss seeing all of you for the next 5 months.  To keep in touch I will post recipes on facebook so please keep checking our facebook and twitter page.  Sunday is the LAST MARKET OF 2014 and I hope you are getting ready to create all those creamy, gooey, savory dishes we all dig into on Thanksgiving.   And to thank you all, our loyal customers and great producers, Ted will be giving away large samples of his Grilled Kimcheese -- it is as creamy, gooey and savory as you can get.  (Keswick cheeses, Pano sliced Ciabatta, Number 1 Sons Kimchi and Reid's apple.

Here are some other creamy gooey inspirations: I like this creamy Feta appetizer that you can create from Keswick's feta and market scallions: http://www.thekitchn.com/recipe-feta-kalamata-cigars-recipes-from-the-kitchn-213040?utm_source=facebook&utm_medium=social&utm_campaign=managed.

The Bitten Word guys who heroically hold a huge Fakesgiving dinner in early November to test dozens of the Food Mag recipes with real live guests and then rate every single one of them raved about this Creamy Goat Cheese Mashed Potatoes:
                  

"The only thing wrong with the goat cheese mashed potatoes was that there wasn't five times as much..."

"The Goat Cheese Mashed Potatoes are the benchmark for rich, creamy, salty, savory potatoes. Just perfectly delicious. I want all the Goat Cheese Mashed Potatoes all the time, gout be damned."

"I don't think I will be able to eat regular mashed potatoes again."

"Today I fell in love with those heavenly goat cheese mashed potatoes."

       

"In case it’s not clear, these Goat Cheese Mashed Potatoes were a hit. In fact, this dish, dear Bittens, was far and away everyone’s single favorite thing we served our Fakesgiving. "

So, dear BFM fans, since we have both potatoes and a variety of mixed milk cheeses and lots of herbs at the market, you can evoke those same moans of pleasure at your Thanksgiving table too.  http://www.thebittenword.com/thebittenword/2014/11/thanksgiving-2014-ina-garten-barefoot-contessa-goat-cheese-mashed-potatoes.html#more

Of course, if you are not into goat cheese and you love Bacon, you might want to try this mashed potato casserole with bacon, cheese and scallions.: http://www.seriouseats.com/recipes/2014/11/mashed-potato-casserole-crispy-baked-potato-topping.html Another Fakesgiving favorite was this Turkey Roulade from the breast, kept MOIST and JUICY with fontina cheese and sage:  http://www.thebittenword.com/thebittenword/2014/11/thanksgiving-2014-turkey-roulades-with-fontina-and-sage.html#more  And if you like to serve un cup of soup to start la feast off slowly, this carrot and apple soup is a beautiful color and reportedly very tasty: http://www.thebittenword.com/thebittenword/2014/11/thanksgiving-2014-curried-carrot-and-apple-soup.html#more.  Easy Creamed Kale is an alternative to creamed spinach and it cooks in a slow cooker:  http://www.seriouseats.com/2014/11/easy-slow-cooker-creamed-kale-thanksgiving.html

Plus a reprise of the popular creamy, gooey, savory dishes I posted before: 

 http://www.seriouseats.com/2014/11/food-lab-creamy-spinach-lasagna-recipe.html . 
http://cooking.nytimes.com/recipes/1016159-beet-greens-and-cheddar-crumble?em_pos=large&emc=edit_ck_20141109&nl=cooking&nlid=69392790
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 all the Fall greens!  Including the Hakurei turnip greens and their pretty white sweet golf ball like roots.  If you have been avoiding them because you don't like turnips, please head towards them Sunday.  They are Japanese in origin, sweet and a bit peppery and crispy-- like a radish crossed with a water chestnut.  Great raw and terrific grated with carrots and or red radishes and dressed with cider or rice vinegar, sesame oil,  Aleppo or crushed Japanese hot peppers.  I served them on a bed of sliced cukes and sweet-tart apples the other day for lunch.  They would make a great relish when your mouth says: not another creamy, gooey mouthful, please.  Saute or steam the greens -- they are much sweeter than the usual turnip greens.

TIP:  They are also good sliced and sauteed or stir fried briefly with ginger and garlic because you want to keep some of that crispiness.

Vegetable Showcase:  Are you looking for a showy Vegetarian center of the plate? Roast a Cauliflower whole  (or cut a fractal Romanesco in half and roast flat side down.  Anoint with olive oil and roast until brown and tender.  Joe Yonan suggests it be the centerpiece of a Vegetarian Feast on Thursday. http://www.washingtonpost.com/pb/recipes/whole-roasted-cauliflower-chimichurri-and-almonds/14391/  The Romanescos look like baby Christmas trees when you slice them in half and the browned fractal tips add a lot of character.  Half to each guest.

Stock up on cider -- it freezes very well and for months and months as long as you remove a bit to allow for expansion before you freeze it.
Speaking of stocking up, lots of your favorite market foods store very well and for long.  The meats will last for months in the freezer and the cheeses for weeks in the fridge. Apples protected in perforated thick plastic apple bags last for weeks and weeks in the fridge.  Winter squash will be good for months in a cool, dry location.  So will sweet potatoes and onions. Dry herbs upside down, hanging, in a dim place from a string and then store them in a container or plastsic bag.  Much better than dried herbs you buy. Here is a great guide to storing vegetables and fruits.  Just scroll down: http://www.thekitchn.com/the-kitchns-guide-to-storing-fruits-and-vegetables-tip-roundup-176308
Whisked's quiches freeze and reheat well for a comfort lunch on a cold day.  

 See Stacia Sunday if you forgot to reserve your turkey -- she always brings a few extra..

***Here is the list of Thanksgiving Pies you will be able to reserve or buy Sunday with Whisked.  Freeze them follow the instructions to warm them up Thursday and dessert is done.
                          

• * 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.
• Cheddar Broccoli Quiche
• Bacon, Cheddar and Onion Quiche

   
TRUCK PATCH: TURKEY CENTRAL and Stacia  will have a few extras for people who did not reserve. Brussels Sprouts. Gorgeous fronds of Dino(Tuscan) Kale. Broccoli, Cauliflowers and Fractal Romanesco.   Arugula, Mesclun, Spinach,  Swiss Chard, Beets, Green Peppers, 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:   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.

REID: Stock up! You can get a get price from Connor on half bushel crates of apples.  They will have about 20 different varieties.  The ciders are just what you want for mulled cider (or fortified mulled cider).  Stick a few in the freezer and they will last for months.  Boil a gallon of cider down to two cups to make a cider syrup that rivals maple syrup for pancakes or a really splendid cocktail:
http://www.saveur.com/article/Recipes/Ciderhouse-Whiskey-Cocktail.  Or Apple Cider caramels, each one is an intense bite of Reid's amazing cider.   http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/

KESWICK:  So where is the creamy, cheesy gooey coming from?  Right here, of course.  Keswick will be able to recommend the perfect cheese for whateve you are cooking.  I think Ted is using Wallaby and Vermeer, fx, for his grilled kimcheese sampling.  I have already given you a feta recipe.  Don't forget to stock up on yogurt -- it lasts 3-4 weeks in the fridge and a nice yogurt raita will go very well with the leftover turkey Thursday nigth or Friday.

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.  Counter all that creamy gooey with a Japanese style grated Hakurei Turnip salad.

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 including the famous Maryland Haymans.

PANORAMA: They have a great sale every week  In the last few weeks it has been their petite baguettes, their croissants, their scones, the 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: Pano will have bags of their bread, cubed for stuffing.

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: Kimchi is the way to go with leftover Turkey sandwich --and did you know that Baltimore's Thanksgiving turkey has to have sauerkraut?  One typical sidedish is sauerkraut and onions braised with beer and apples.  You know where to get the sauerkraut: http://www.nytimes.com/interactive/2014/11/18/dining/thanksgiving-recipes-across-the-united-states.html?ref=dining&_r=0

TIP: Use pickle brine to flavor the next day Turkey soup when you want that Little Serow 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..


Robin and the Teds, Rachel and Stephanie

Robin Shuster
Director
14&U Farmers' Market
Bloomingdale Farmers' Market
robin@marketsandmore.info
T:202.234.0559
C:703.328.6559
www.marketsandmore.info