Subject: BFM: Chill with this melon and blueberry salad
Sent: Sunday, July 25, 2021 9:28 AM.
This chilled fruit salad is v. refreshing
This simple cantaloupe and blueberry salad was a HIT at a recent dinner. Peel and cut into chunks. Chill for the best flavor. Then sprinkle with some lemon or lime. Dot in some blueberries and some torn mint - or basil leaves. Some people add a tiny bit of sugar or honey. I did not find that necessary. There is a version that offsets the sweetness with some feta. And yes you can add prosciutto and make this appetizer. But I liked it all fruit this time.
Want to see the results of Shenandoah's work in the fields? I just saw some really gorgeous shots of their heirloom tomatoes carefully nestled in their boxes-- ie harvested today for market. Ali wrote:
"This week will be a big tomato week for us so we are looking forward to abundance in that department! Also some peppers starting kicking in. We have had good luck with keeping radish prodution going and have a nice round of head lettuces were are starting to harvest - summer crisp andlime green oakleaf. Even thoug kale is finishe, everyone can stil count on us for greens. We will have arugula and zesty salad, cabbages and chard.
NEW or NOTABLE this week:
- A great summer pasta is fusilli with pesto, green beans and potatoes. You can use trofie but the fusilli at Cucina al Volo would be perfect.
- Groff has beef hot dogs -- What do you put with your dogs? I like French whole grain mustard, pickled onions, kraut, and salsa so verde. Cut baguettes into hot dog rolls.
- Pano has peach, plum and apple tarts this week.
- 6 kinds of melon at Garner
- Lots of heirloom tomatoes at Shenandoah
- The very addictive Salsa So Verde is back at Number 1 Sons. Bright tomatillos, spicy jalapeñoa, fresh garlic and onions ferment for two days to give it extra tang. They say Perfect with Pork- but I say perfect with everything.
- What to do with greens? Make Horta. I did last Wednesday night. It is even better the second and third night. Last night I layered the horta on1/4 inch slices of oven roasted eggplant over diced tomatoes with ricotta (but goat cheese would be great too or burrata.) Sprinkle Parmesan. Added another layer of eggplant amd sprinkled bread crumb and parmesan and baked a bit.
Here is a sample of what we will have at market:
LOTS OF: Heirloom tomatoes, squash, eggplant. Shishitos. Cucumbers, summer squash, escarole, frisée. Red, gold and candy striped beets. A rainbow of radishes including those French breakfast radishes you swipe in butter and sprinkle with sea salt. Cabbages in many shapes. The cone shape are my faves. Greens and lettuces and herbs are thriving.. Dill, parsley, cilantro add huge flavor to salads and grilled vegetables. Baby chard, collards, Rainbow Chard, , Tokyo bekana, Lettuces (magenta, romaine, lime oakleaf),
Try the Tomato and Dill Salad from Dione Lucas .
A new-to-us recipe from her Cordon Bleu cookbook of 1947! Scroll down to find the recipe. From the Dept of Salads newletter which I recommend.
NUMBER 1 SONS: Super Sours are my faves but I love everything at this stand. Crispy Kosher, Half Sours, Sunny Dills, Honey Habs. Maybe Red & Butters. Clean kraut, Snow Miso Kimchi, Radish kimchi, Sons Kimchi, Kicky Kimchi, Honey Habañero daikons, , Masala beets, Golden beets, Giardiniera. Kombuchas (Turmeric Tang, Lavender Fizz, Original Ginger and a new weekly seasonal flavor surprize.
Don't forget the Salsa So Verde and the Hot Hearts, fermented cabbage hearts with chipotle, garlic and carrots. SECRET From the PICKLE FACTORY: If you take the chipotles and cloves of garlic from the Hot Hearts and add charred summer tomatoes and onins, some lime juice and cilantro and a splash of brine, you've got a salsa roja that can't be beat. The warm spices from the Brine give it a distinctive depth.
REID's ORCHARD: Peaches and Nectarines, white and yellow. 3 kinds of Plums. Blueberries, blackberries. red and black currants, cherries. Earligold Summer Apples, Apricots. Cocazelle zucchini, Diva and Pickling cucumbers. Green peppers. Green and yellow beans.Big Dena tomatoes.
GARNERS PRODUCE: MELONS MELONS MELONS. Tomatoes of all kinds. Corn. Blueberries, blackberries, raspberries, peppers in many shades and shapes. Shishito peppers too. Lots of glossy eggplant in all shapes. Lots of pretty squash, bunches of basil and new potatoes, sugar snaps, Spring onions, scallions, garlic, carrots, kales, arugula, lettuces, beets, radishes, bok choi, chard, spinach, collards, broccoli, cauliflower, their own grits, cornmeal
CHINESE STREET MARKET: Yes, the dumplings and noodles and the two spicy chile oils are back! Porky and Chinese Celery, Chicken and corn and shiitakes, Veggie Medley & Tofu, Eggplant & Chinese greens. Dandan Noodes. Special: Tsing rice cakes. Big Steam pork buns, Pork soup dumplings.
This week's specials are from China's Hakka cuisine.
CUCINA AL VOLO: Check out Yolanda's tips on our sister market's facebook and instagram pages. Don't forget the Pasta Salad! Pasta Primavera with zucchini. Pappardelle wtih Arugula, Fettucine with market Shiitakes and . Or get a ravioli which cooks in 4 minutes and sauce it with one of their sauces. 12 different pastas...
WHISKED: Cool down by making yourself an ice ceam sandwich using
their cooking. While you are at it, add a scoop to any of their
award winning pies. Whether
it's a cookout, picnic or camping trip -- come prepared with some delicious
cookies and pies. Cookies: Chocolate Chip, Salty Oatmeal, Molasses Spice
Hazelnut Swirl, Pretzel Cowboy, Snickerdoodle. Vegan: Chocolate Black Out,
Lemon Poppyseed, Oatmeal Chocolate Chip. Mexican Chocolate has no Gluten
Pies: Apple Crumble, Bourbon Pecan, Lemon Coconut, Sea Salt Chocolate Chess, Salted Caramel Apple and Stawberry Rhubarb
SWIRLY GIRL CREAMERY: 22 cheeses. Come check out this spread of cow and goat milk and mixed milk cheeses. Morbier, Goat Cheddar, Onamar, Tomme, Goast Manchego, Tommy Goat, Goat Gouda, Goat Feta, Cow Feta, Curds,Winter Morning, Cowttin, Chevre, Bovre, Marinated Feta, Mira Flores, Farmhouse, Scratch, Garlic Tomme, Brie, Blue Moon, Bhutlah.
Robin tip: grill some young eggplant or some young squash and sprinkled quite a bit of their feta on it. Or heap with pureed feta. Olive oil, mint. Could be basil.
KING MUSHROOMS: Grill these mushrooms: Oyster, King Trumpet, shiitake, portobello, chestnut and maitake this week. Also, tinctures, my favorite Hungarian Mushroom soup ....and marinated mushrooms.
GROFF'S CONTENT: Carnivore Grilling Central. Beef hot dogs. Chicken and Duck eggs. Pork and beef and 11 pork sausages and lots and lots of lamb. Pork shoulder, chops, bacon, pork jowls.Lamb ideas: Julie's special Leg of Lamb cut for two, Leg steaks for grilling, shoulder roasts, shoulder chops are great in a crockpot. Have you tried the Denver Ribs -- Lamb spare ribs. The whole range of steaks and tons of ground beef. Turkey Lasagne and Turkey Pot Pie, Shepherd's Pie, Meatballs in Marinara, Bone Broths, Pork Liver Pate. Ham and White Bean soup. Julie told me everyone needs to try the thinly sliced "Fajita steak"
PANORAMA: Baguettes, croissants (classic butter, chocolate, rain, almond), sourdoughs, multigrain, whole wheat, Plie, Danish, sticky buns, Breton Kouign Amann, palmier, turnover, quiches, bagels, strudle, bricohes, challah, brioche bun, ciabatta, French boule, French loaf, Foccaccia, Olive seed loaf, pumpernickel, rye, muffins, breakfast loaf, olive oil bun..
- We are welcoming well-behaved doggies on short leashes again.
- Please continue to mask if you are unvaccinated (or just want to be cautious).
- Enter and Exit the market at either First and R or R and Florida only
- Please avoid crowding each other when there are lines at stands
Looking forward to seeing everyone.
Robin and Ted