Subject: Berries and Cherries for Father's Day
Date: Thu, 18 Jun 2015 15:22:04 -0400
From: "Markets & More" <Markets__More@mail.vresp.com>
Date: June 18, 2015 at 1:15:52 PM EDT
Subject: So What do Pastas, Berries & Cherries have in common?
Hi BFM Fans,
What do berries and cherries and pasta have in common this Father's Day? We have them all at market Sunday : rain or shine, we are open so don't let the tail end of Tropical Storm Bill keep you away.
Bike House at 11 and our friends from Education First are looking for host families for their exchange students.
What's new this week?
- Red Currants add a pop to green salads --
- Lemon Verbena Panna Cotta with Basil Balsamic strawberry Salad is new this week at Cucina Al Volo
- Spicy Amatriciana sauce is a new sauce at Cucina Al Volo
- Lots of carrots and be sure to make pesto from the carrot tops.
- Fennel makes a good slaw with grated carrots and is wonderful grilled or slow cooked or roasted. (It loves fish)
- Radish Kimchi is back -- try it with THIS recipe.
Lots of good foods for your Father's Day meals.
REID has Strawberries, sweet cherries, red currants, red raspberries, sugar snap peas and apples. The blueberries are blue, but not quite ready yet although they may have blued up for us Sunday. And the sour cherries are coming along nicely as well.
CUCINA AL VOLO: This week's superb pastas include: Ravioli stuffed with their homemade burrata. A return of the oversized Duck Ravioli. (Serve with a bit of melted butter and a few chopped sage leaves). Swiss chard and ricotta ravioli. Beef Bolognese Sauce. Rabbit Sauce. Pesto (Matteo says you only need a teaspoon per portion). The spicy Amatriciana sauce and the dried pasta will go with it. Their handmade dried pastas: fusili, spaghetti, rigatoni.
WHISKED: Dads want PIES foro Father's Day. More of the classic Sour Cherry Pie with their crumble topping. tart Rhubarb and sweet Strawberry, Apple Rhubarb, Strawberry Lemon, Sea Salt Chocolate are the sweet pies this week. The savories are Asparagus and Goat Cheese, Bacon, Cheddar and Onion quiches. The packages of cookies make a great gift-- much more original than wine or flowers or chocolate.
Pre order your July 4th pies.
KESWICK CREAMERY: 20 different cheeses aged raw and fresh pasteurized, Jersey cow and mixed milk. Classics like Cheddar and Keswick originals. Sample everything and don't forget to try the yogurt. We eat 2 quarts a week at our house, Jeff and I.
Have you ever tasted their QUARK? It is very rare in the US but popular in many forms around the world. Creamier than cream cheese, but made from milk not cream. Vegetarian because it is fermented like yogurt and not made with rennet. Popular in every German speaking, Scandinavian and Slavic countries. Scandinavia. Probiotic. It is similar to France's Fromage Frais, Indian Paneer and Spanish Queso Fresco. But not ricotta which is made from scalded whey. It can be used instead of labneh or Greek yogurt.
Germans(and many others) make cheesecake with it. Russians and Ukrainians add eggs and milk and sugar and bake or fry it into cheese pancakes (syrniki). My grandmother made blintzes with it. Poles make pierogi, Lithuanians had quark filled dumplings, Latvians mix it with scallions and smear it on rye bread. https://en.wikipedia.org/wiki/Quark_%28dairy_product%29#Common_uses
TRUCK PATCH: Maybe we will have a few more of those strawberries (hope so!) and asparagus. Spring Onions in red and white. Beets, kale, arugula, mesclun, young spinach. Summer Squash with their flowers. Sugar Snaps. Bacon. Pastured Pork, Chicken whole and in parts.
MOUNTAIN VIEW ORGANICS: Pie Cherries. Beets, carrots, sugar snap peas, lettuces, Swiss Chard. Summer Squash, cucumbers, kale, collards, fennel, basil, mint, Spring Onions.
GARNER'S PRODUCE: Green beans, eggplants, green peppers, candy onions, early tomatoes, suar snaps, carrots, peas, summer squash in all varieties, cucumbers, green, red, Toscano kales. Savoy Cabbage. Broccoli, Swiss Chard, Arugula, Spring Onion, lettuce, red beets, Asian Green Mix, Kohlrabi, Parsley, Cilantro, Dill. Vegetable and herb plants.
PANORAMA: a whole French bakery under two tents: the bakers are French from Brittany. Lots of pastries, lots of breads. And don't forget the kouign amann and the new crois-nut.
NUMBER 1 SONS: Caitlin was telling me: "The tanginess/sauer from the kimchi or kraut cuts the fat in cheese or other greasy foods very nicely." That is why Grilled Kimcheese is so good. So, try the radish kimchi, the classic kimchi, the pickles, the traditional Central American slaws like the Rosetido, the various krauts. Lots of fresh pickles (district dills, crispy koshers, super sours), from Spring Valley cukes, salsa so verde, and other fermented foods.
See you Sunday, rain or shine.
Robin and the Teds