From: Robin Shuster
Sent: Friday, August 14, 2020 5:06 PM
Subject: Pesto starts in the fields - BFM!
Pesto starts in these Shenandoah fields. Then it is your turn.
It's definitely pesto time. I was
inspired by this glorious picture of Shenandoah's basil fields where the main
ingredient of pesto is clearly flourishing. (In Garner and Reid fields too).
Want Pesto or the French Pistou this winter? I purée some basil in olive oil,
freeze it in ice cube trays and then put those cubes in freezer bags. Add the
garlic, pinenuts and cheese after you defrost it for the freshest flavor.
If you want a deep deep dive into pestomaking with a strong conclusion
for using a mortar and pestle by Serious Eats, go
here. Domenica has one inspired by the Sicilian Trapanese version
with almonds and cherry tomatoes here. Italian
cookbook guru Marcella Hazan has an unexpected secret ingredient in this
this. And if you want something completely unexpected, take a look at
this very rustic cutting
Gather your basil, your garlic and even your cheese at the market. Ask Mark at Swirly Girl for Tommy Goat an aged, mixed milk Parmesan style cheese that he adores.
(And if you don't feel like making your own, Cucina al Volo has their own pesto sauce for you.)
NEW or notable this week:
- Lots of Heirloom Toms at Shenandoah Seasonal and Garner and Reid- German Stripeys, Cherokee Purple, Red Brandywines-- I have been slicing one for lunch every day,
- Chileheads: lots of different hot peppers at Shenandoah, Garner
- Sweet, heat-tolerant lettuce heads at Shenandoah
- Hot Peppers- shishito, poblanos, serranos, jalapenos, Hungarian yellow wax and more.
- Yard-long beans at Shenandoah and scroll down for Ali's tips on them.
- Cocozelle Italian heirloom squash at Shenandoah and Reid -- nutty flavor and low on seeds.
- New Potatoes
- Sweet Onions
- Watermelon, Cantaloup and green fleshed Melons-- so good sprinkled with lime — Garner
- Nik Sharma's quickly pickled nectarines with or without the chicken thighs marinated in mint, scallions and yogurt was a revelation. (Making it again tonight)
Shenandoah Seasonal: lots of BASIL, lots of heirloom
tomatoes as well as classic slicers, tender Swiss chard, peashoots, salad mix,
summer crisp lettuce, bok choi, celery,beets, herbs. eggplants, zucchini,
summer crisp letttuce, Hungarian hot wax peppers, shishito and mixed variety of
bell peppers. Have you tried the Cocozelle Italian heirloom zucchini.
Nutty without many seeds. Basil, parsley, scallions and garlic. Stir fry
the green and red yard-long beans!
Ali's long bean Tip: Make a quick stir fry with garlic and curry powder, then simmer in coconut milk and add bok choi or swiss chard.
Pre Order at https://www.shenandoahseasonal.com/shop
SWIRLY GIRL CREAMERY: Try the Tommy Goat to make your pesto. Are you ready for a Greek Salad with tomatoes, cucumber and WHIPPED feta? Yes, whip their feta and you will be delighted by what this simple change in texture does. Mark also likes to spread Winter morning on cucumbers
- Morbier: this semi soft cow cheese with a layer of vegetable ash is a shout out to one of my favorite French cheeses and caused a formal French Diplomat to get so riled she threw a basket of it AT Mark.
- Winter Morning is their most popular, a bloomy rind cheese that Mark loves to spread.
- Feta, Tomato Basil Bovre and Farmhouse cow cheeses are all great with pasta -- or on crackers.
- You like Funky cheese, they have Firetruck and Cowttin. Firetruck is a salty, hard, grater, Cowttin is similar to a triple cream. The longer you keep it, the funkier it gets. Very French.
GARNER'S PRODUCE: Orders for Saturday by 7pm Friday f you want one of their
seasonal boxes: Be sure to mark BFM when you order, https://www.garnersproduce.com/dcmarket-pickup.
Corn. Peppers in various shapes and heat and colors, eggplants. Okra. Swiss chard, citrusy purslane great with tomatoes, kales, various types of squash and zucchini, collard, tomatoes (early girls, cherry, heirloom), loose onions, stir fry greens, Salad mix, lettuce mix, cabbages, cukes, garlic. Stone ground grits and cornmeal, hot pepper jelly. Hot sauces. Some herb plants. blackberries. New potatoes. Green and wax beans. basil. cilantro. Melons!
GROFF'S CONTENT: Lots of cuts of beef, pork and chicken this week at the stand this week
REID'S ORCHARD AND WINERY: I can see Fall because Reid now has FIVE summer apples:Honeycrisp, Sansa, Zestar, Pristine and Paula Reds. And lots of peaches and berries.
Red Haven yellow peaches, White Lady white peaches, Summer Beaut yellow nectarines, Jade white nectarines, Saturn Whit donut peaches. But not just fruit -- check out the vegetables as well.Green and yellow beans, 6 kinds of summer squash including Cocozelle Italian zucchini, cukes, cherry tomatoes, Heirloom tomatoes and yes, herbs to plants from the greenhouse! Not too late. Their region famous cider, honey, apple and fruit butters.
Here's a uniquely SAVORY Peach Salad:
PANORAMA ARTISANAL BAKERY: Two French bakers means baguettes, croissants and French inspired breads. Lots of breakfast pastries too. The breads freeze well in foil and a freezer bag.
KING MUSHROOM FARM: Pre order available at http://kingmushroomfarm.com. Order by FRIDAY for Sunday pickup at BFM. Shiitake, maitake, cremini, portobello, exotic mix, lion's mane, king trumpet, chestnut, oyster...Yes, you can order at the stand too. Grill those mushrooms.
WHISKED: 6 Pack Cookies: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl, Snickerdoodle, Pretzel Cowboy, Assorted, Flourless Mexican Chocolate (GF), VEGAN: Oatmeal Chocolate Chip, Lemon Poppyseed, Chocolate Blackout.
Prime Pie Time: Cherry, Apple, Chocolate Chess, Strawberry Rhubarb, Key Lime.
The POPUP CHINESE STREET MARKET: (AKA Those DUMPLINGS) Handmade dumplings, buns, shumai, dandan noodles kits, chili oil sauce, East Asian staple meals.
NUMBER 1 SONS:
Pickles: Half Sours, Crispy Kosher, Honey Habaneros, Sunny Dills, Super Sours, Horseradish
Kimchi & Kraut: Sons Kimchi, Kicky Kimchi, Ramp Kraut
Veggies: Cider Masala Beets, Giardiniera
Kombucha: Original Ginger, Lavender Fizz, Peach, Watermelon
But if you want these, Pre order and they will have it for you at the stand. : Salsa So Verde, District Dills, Clean Kraut, Szechuan Sears, Sicilian Spears. Any problems ordering? 202-570-4453 Pre Order market pickup.Order before FRIDAY at 7 am and specify 14&U FM: https://number1sons.com/collections/number-one-sons
CUCINA AL VOLO: Keep some of their pasta in the
freezer for a quick meal that will not heat up the kitchen. Want
a cold pasta salad? The green kale fusilli spirals are the very best -- they
capture every little bit of cheese, meats and vegetables. See the recipe at the
top of the email. Pesto Pasta is another great idea. Burrata and Butternut
Squash Ravioli is an all seasons fave to keep in your freezer.
Remember that a Pasta Primavera with bits of fresh vegetables is a classic, light dish.
Here is the list:
- Burrata ravioli
- Spinach and ricotta ravioli
- Beef brisket and Parmesan ravioli
- Roasted butternut squash and mascarpone ravioli
- Egg fettuccine
- Smoked paprika pappardelle
- Green kale fusilli
- Squid ink chitarra
- Egg strozzapreti
- Hand made potato gnocchi
- Eggplant Parmesan (Take and Bake)
- Beef lasagna (Take and Bake)
- Lamb ragu
- Bolognese sauce
- Cherry tomato sauce
- Wild mushroom sauce
- Eggplant sauce
Robin and Ted