Sunday, October 21, 2018

Bloomingdale Farmers Market: It's apple and pie and pasta season

From: Robin Shuster
Sent: Sunday, October 21, 2018 7:07 AM
Subject: Fwd:
It's apple and pie and pasta season


CUCINA AL VOLO Pasta take just 5 minutes to table

Hi BFM Friends,

Bundle up for market Sunday -- it will be blustery and chilly but we have the comfort foods to make the chill disappear.

Forget Pumpkin Spice. CUCINA AL VOLO Butternut squash & Mozz ravioli or butternut squash lasagne is the real deal. 6 minutes including boiling the water to a real Tuscan meal.  But there are lots of other choices as well.  Eggplant parm lasagne, Smoked paprika pappardelle, fettucine, kale fusilli. Have you ever tried the strozaprezzi and Keswick cheese to make macaroni and cheese.  Carnivores adore the 24 hour marinated and slow cooked brisket ravioli.   This is fast food the way it should be.

Whisked has great pumpkin pies and apple pies.  I love their Kale parmesan quiche.  Warm up Reid cider.  Grab some newly dried black eyed peas from Garner and onions and carrots and garlic for a Fall SOUP you can vary endlessly.  I am making one with kale  I got from Truck Patch as well and I will cook it with the soaking liquid from some mushroom stems and a whole, uncut espelette pepper from Mountain View

REID: Stock up on grapes and kiwiberries because they ar at the ed of the road after the hard frost this week. New apple varieties including Arkansas Black and Gold Rush. (Tart apple lovers like me, this is your moment) Asian pears, UV ciders include Apple,Apple Grape, Apple cherry and pure Honey Crisp.  More than 25 varieties of apples this week.

Fun thing to do with cider:  (besides drinking it or mulling it with spices).  Make your own cider syrup.  I mulled cider the other day for a block meeting and had some leftover so I cooked it down to a syrup.  Great on oatmeal, pancakes or anytime you use a simple syrup. I spiced mine with baby ginger, cinnamon, star anise, all spice.(You can cook it down to a jelly too)

KESWICK CREAMERY: My favorite yogurt and 20 great cheeses.  Some are Jersey cow, some are goat, some are mixed milk. Fresh cheeses, aged cheeses, European style, cheddar like cheese, funky, runny cheeses.  Here are just a few of them: 

A British-style cheese in the Cheddar family.  Aged 4 months in yellow cream wax.  Lesher is delightfully creamy and tangy with a slightly flaky texture and fruity notes. A great addition to your cheese plate or for snacking. Pair with brown ales like Troegs Rugged Trail, Rieslings or sparkling wines.  Bronze medal 2011 North American Jersey Cheese Awards.

Our line of Alpine peasant-style cheeses. All of our tommes share a sweet buttery beginning with a slightly nutty finish. However, we use extraneous products from local breweries and vineyards to wash the rinds of some to produce cheeses that are one of a kind.

Big Hill Cider Wash 
We wash our tomme cheese with cider from Big Hill Ciderworks in Adams county, PA. The apples highlight the sweet fruitiness of the cheese while bringing out a warm earthy finish with notes of hazelnut. This cheese complements Troegs Sunshine Pils or Dream Weaver Wheat quite nicely.

Whole Milk Ricotta
Made fresh each week.  A firm, creamy ricotta that is great for cooking or desserts.  Try mixed with (Cucina Al Volo!) pesto for an easy appetizer  We use only our own Jersey cow’s milk, citric acid and salt. No rennet used.  Bronze Medal 2011 North American Jersey Cheese Awards.


My favorite cheese dish for Fall weather is the addictive aligot, the ultimate mashed potatoes with melted cheese, a Southern French specialty.  Click on the links and you will see how why it is so appealing.

Bundle up!  We are open.

  • We have Mt View's turmeric.  Did you see the good news about turmeric?
  • New Autumn seasonal Pies and Quiches at Whisked: Pumpkin Cheesecake Pie --taste of pumpkin with creamy cheesecake texture
  • Pumpkins and pumpkin filled foods are very popular at BFM -- (but they are the real thing --no artifical pumpkin spice here): pies, pumpkin lasagne, 
  • Did you know that many of your favorite apples are....immigrants from Europe, Japan and Canada? (see below). We'll have 25 apple varieties Saturday!  You can sample them all. 
  • Pear, both Asian and Bartlett
  • What's the best Pie apple? Ask Kara at Reid for her recipes

CUCINA AL VOLO. Did you see the Butternut squash and mozzarella ravioli or the lasagne?The homemade burrata ravioli always sells out too. The eggplant norma sauce makes a good veggie side dish and a number of customers use the mushroom sauce as a mushroom soup. Carnivores: try the brisket ravioli which is marinated and slow cooked for 24 hour.

TIP: No time to cook? their fresh pastas cook in less than 4 minutes. Grab a sauce and you can put together dinner in 10 minutes.  Add a salad or cut up some tomatoes and cucumbers and feta.  Finish with a Whisked Pie or cookies.

TRUCK PATCH: Gogeous flower bouquets make it flower as well as salad central like their baby arugula, kales, potatoes, Japanese salad turnips, onions, broccoli and beets. Pastured pork in all its forms.

MOUNTAIN VIEW ORGANIC:  Turmeric has replaced the baby ginger. I make a ginger and turmeric tea ever morning from their  turmeric and the baby ginger I froze.Nice to see their salad greens again: salad greens, mizuna,  cooking greens too. swiss chard, bok choy, Tai-tso. kales. Check out the Asian varieties of eggplant.  Attila, the Hungarian pepper whisperer, loves his hot and sweet peppers.  German Butterball potatoes. Sweet potatoes. Garlic. Shallots. kohlrabi, herbs. Okra.Onions in yellow, purple and white. Squash and zucchini. cherry tomatoes and beets. Mountain View loves growing unusual varieties and everything is certified organic.

TIP: Cooking for one or maybe two?  Attila has individual sized butternut and delicata squash.  Just perfect for you or serve one each at a dinner party.  Chic.

TIP: Make your own hot sauce. (I have been drying and grinding hot peppers)

NUMBER 1 SONS: lots of pickles, krauts and kimchi.  Just a few notables this week!

  • Golden Beets - a delicious crowd favorite is back - made with savory thai curry flavors and apple cider vinegar. Snack straight out of the container or mix in a salad!
  • Epic Heat Pickles - our newest vinegar pickle gives the heat without compromising flavor - made with Szechuan peppercorns and a blend of dark chili peppers. 
  • Cucumber Kimchi - Crunchy, garlicky and refreshing! Made with tons of garlic, crunchy cucumbers and carrots - tossed with fish sauce, chili powder and soy sauce. A classic Korean side.

All of the current full sour pickles have been fermenting in wood barrels for a month. 

WHISKED: Fall fruits and vegetables are the foundation of their wonderful pies and quiches. Apple and salted Apple caramel, of course. But also Sea Salt Chocolate Chess.Two great quiches every single week. Hazel Nut Swirl, Oatmeal Chocolate Chip, Chocolate Blackout, Snickerdoodle, Molasses Spice.

GARNER: Pepper Heaven, in color, hot and sweet. Many varieties of eggplants, 5 different summer squash: zucchini, yellow squash, bonita, golden zucchini, patty pan. Potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and pickling, candy onions. green beans and flat Italians. Arugula, Greens. sweet corn. Parsley, Basil and Cilantro.  Make Pesto with them. Kales. Swiss Chard. Delicata, Acorn, Butternut winter squash. Shelled black eyed peas. Fresh Limas Red and white sweet potatoes.  Lots of tomatoes and corn too.


PANORAMA : French breakfast pastries like palmiers, almond croissants plus the plain and chocolate croisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques.  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.  So reserve what you want!  Email if you do not see something you want, please.

Music and Bike House this week--yep!

Food ACCESS News: Our Bonus Matching Program continues and we are matching SNAP Food Stamps or WIC, CVC or SENIOR FMNP vouchers up to $10 per week per family with market tokens that people can use to buy fruits, vegetables, meat, cheese and eggs.  We hope this will help fill some of the the gap now that the incredibly successful Produce Plus Program has ended for the year.

As you probably know, SNAP food stamps are pretty stingy, WIC only gives $25 a YEAR for fruits and vegetables and SENIOR  is similarly paltry.

Robin and the Teds 

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