Hi BFM fans, Hey, have you been to Number 1 Sons lately? Spice up Labor Day barbecues with their new Chile Bears. Havana Banna is mild, Swine Sauce is medium and Local 101 is hot. But they are much more more than little pots of heat. Fermented with Virginia riesling and chardonnay, each one has its own spices -- all were delicious. I have been trying them on everything all week. All 3 would make a cool gift for a party or picnic.
Since we are talking about Labor Day foods, what are you cooking? I am making Tandoori Chicken for Labor Day with Keswick's superb yogurt. I salt and lemon chicken pieces a day before and then I marinade them for 4-24 hours in a yogurt-garlic-spice mixture. Remember to slash the chicken in long cuts so that the yogurt gets absorbed. You can grill it at this point or bake it slowly unti it is half cooked and grill it to finish it.
I am thinking about skewered okra to go with it.
Grilled Veggie Burger? The New York Times swears by this one
Don't forget the corn. You can boil it, grill it in the husk, microwave it in the silk and husk (that makes the silk pull away very easily), butter it or go Mexico City on it with a slather of mayo, a roll in cotija or parmesan cheese, a sprinkle of crushed pepper (or pimenton) and a drizzle of lime. I used to be corn and butter but Mexico has won.
Mountain View has a lot of different potatoes -- the French fingerlings and German Butterballs make good potato salads. Drain the spuds thoroughly after simmering them in salted water, then add the vinegar and seasoned olive oil or butter very fast so that the potatoes absorb them. Serve at room temperature.
Grilled or roasted, oiled eggplant slices are addictive. Make dozens of them. Dress with more oil and heaps of chopped herbs. Heap ratatouille on them or cheese or a roasted tomato and cheese and call it a new wave eggplant parm.
Grilled stone fruit, grilled bananas, grilled pineapples, grilled bread and smashed tomatoes (Pan Tomat), Just grill everything. And if you have some whole eggplants left over, bury them in the braise of the coals until they get very soft. Puree with grill softened garlic. My favorite eggplant caviar.
And don't forget the pickles, kraut and kimchi.
Fruit Salad for your picnic with white grapes, peaches, nectarines, plums, apples, the rest of the berries. Macerate in a bit of rose wine and sprinkle with shredded mint?
BIKE HOUSE 11-1 Bring back those bikes.
New this Week
- Fortune Plum Pie stars at Whisked-- don't you want a Fortune Pie to start September?
- Get your new Wildflower Honey at Truck Patch!
- Full Sours are back at Number 1 Sons -- Pickle Heaven full of choice again.
- Peaches and cider rule at Reid and grapes!
- Butternut Squash Lasagne at Cucina -- Vegetarian.
- Don't forget the CORN: Grilled or boiled, buttered or fancied up Mexican style -- or cut off the cob and mixed into a salad or with baby lima beans and diced tomatoes and hot peppers...
At the Stands CUCINA AL VOLO PASTAS, SAUCES AND SOUP: NEW: Butternut squash lasagne, yellow tomato soup, eggplant Norma sauce pesto, burrata and swiss chard with parmesan rivoli, ribolitta (Tuscan bread soup) Sauces and Soups now in glass jars. Bring your jar back for a dollar off your next purchase. This week: Mushroom sauce, Eggplant Norma, Duck ragu and rabbit ragu, Brisket ravioli. Sauces and Soups now in glass jars. Bring your jar back for a dollar off your next purchase.
REID ORCHARDS: Peaches, white and yellow donut peaches, nectarines, Honeycrisp, ,Ginger Gold, Sansa, and Zestar apples plus some antique varietals, plums, seedless grapes, Apple, honeycrisp and pear cider. Ciders. (Last of the berries)
MOUNTAIN VIEW ORGANICS: Lotsa Tomatoes. Fresh garlic, Padron and Shishito peppers. Shiny, thin, long Japanese eggplants. New potatoes in various colors, baby leeks. Carrots with greens, Hakurei salad turnips and greens, baby beets, Swiss Chard, baby boy choy, summer squash. Pale green Hungarian and Italian frying tomatoes. Purple onions with their greens. Gorgeous heirloom and Cherry Tomatoes.
TRUCK PATCH: Bryan is sending his new Wildflower honey. He loves to grow those heirloom tomatoes: Stripped German, Aunt Ruby, Cherokee Purple, Black Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia.Watermelons and Cantaloupes! Armenian serpentine cucumbers. lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Stacia says: Gorgeous flowers. I saw tomatoes seconds on sale last week -- great for canning and roasting and gazpacho.
TRUCK PATCH MEATS: Labor Day Carnivores want: Pastured Pork! - Bacon, Bone in and Boneless Pork butt, tenderloins, bone in and boneless pork chops, spare ribs, breakfast and savory sausages, and whole chicken and chicken parts.
NUMBER 1 Sons: The new Chile Bear hot sauces are wonderful -- mild, medium or hot, with lots of layers of flavor and spice -- not just spiciness. The flavors are the best I have had. Full sours, half sours, District Dills, Kicky Koshers, Crispy Koshers. Pepperpatch Okra from Garner's okra. Grill a Pimento kimcheese sandwich this weekend and don't forget your pickle. Try your own with Keswick Pimento and Sons kimchi. Deep fried pickles are good too.
KESWICK: What I like about the Keswick stand is that they have such a huge range of cheeses. Cheddar, Calverley, Wallaby, Vachino Bianca, Bovre, Tomme Sweet Tomme , Carrock. Some are Jersey cow, some are a mix of Jersey and goat Sample them all. I love to rave about their Mozzarella because it is so creamy, so much like the real Italian buffalo Mozzarella. And if you love yogurt, be sure to check this. Pimento Cheese is top of mind because I saw a fabulous Pimento Kimcheese burger picture. Chileheads, alert. I get your Dragon's Breath.
WHISKED: Jenna says: "Our stone fruit obsession continues this week with our Fortune Plum pie. This pie features Fortune plums from Kuhn orchards at 14&U- they're juicy, fresh, and full of summery flavor. We mix them with sugar and spike them with lime juice for balance, allowing the plums to shine.We also have a new quiche on the menu - a corn, tomato and basil quiche. This quiche is light and fresh and features tomatoes and corn from Garner's Produce.
PANORAMA: Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and the new Crois-Nut.French breakfast pastries like palmiers, almond croissants plus the plain and chocolate crosisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques they serve you at Citronelle. Sandwich breads, too. If they are out of a bread you crave, ask them to save one for you for next week. Late risers: they have lots of whole wheat, multigrain and sourdough boules and loaves that sell out early.
GARNER: American Edamame also known as baby limas or butter beans. NOT the kind you hated as a child. Toss them into simmering salted water until tender and sprinkle with sea salt and olive oil. Add some Addictive. Watermelon Wonderland: Red seedless, yellow seedless, red seeded, cantaloupes, Fascination green fleshed melon too. Bicolor Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, green beans, yellow beans, Romano besns, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Red, Orange and Green bell a Chile heads: look here hot peppers (Jalapeño, Anaheim, Poblano, Serrrano, Cayene, Habañero). Candy onions, tomatillos, cherry tomatoes. Carrots, zucchini and summer squash, cucumbers, kales, savoy cabbage, black eye pes. Swiss chard. Cut herbs. Red and green okra.
Please spread the word about the Produce Plus time to use your Produce Plus, WiC and Senior FMNP checks at market before they expire.
Robin and the Teds
Bloomingdale Farmers' Market
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