From: "Markets &
More"
Date: May 25, 2018 at 6:41:54 PM EDT
To: robin@marketsandmore.info
Subject: Creamy Coleslaw, Pasta Salad, Juicy Burgers, Strawbs
Hi
BFM Fans,
So, what are you cooking for the Memorial Day weekend? (After 5 days of
flooded basement, I am crossing my fingers that we don't have much rain.)
The market is ready for your holiday weekend picnics and dinners and lunches.
- Want a classic creamy coleslaw?:
One change: make this one with grated KOHLRABI (yeah, that knobby, weird
looking creature makes better slaw than cabbage). (I also like just
salting the slaw, waiting half an hour until it waters and then dressing
it with a vinaigrette).
- Tahini is the new secret ingredient for this potato
salad with lemon tahini and dill.
- Bacontarians: how about skewers of
grilled potatoes, onions and bacon. Spring onions would be good
on that.
- Create your own version of Antipasti
Pasta Salad with CUCINA AL VOLO's fusilli and NUMBER ONE
SON's ferments. With meats and cheeses or
not.
- Emma's grandfather's juicy,
juicy burgers would be great with Truck Patch's ground pork
- The trick to the best
fried chicken (and if you are a carnivore, can you resist fried
chicken?)
- Broccoli is just coming in so you can build a Spicy,
garlicky Broccoli sub -- again check out that Number 1 Sons
stand. Lots of spicy there.
- Strawberries! needing a bit more British after
the wedding and you want to CONSTRUCT a cool
strawberry trifle? Or serve them with KESWICK's Crottin
cheese.
- Grill some asparagus and spring onions they play
well together on a plate or in a sandwich.
- Don't forget hardboiled eggs for Kenji's egg
salad or light
and spicy deviled eggs.
MUSIC: Yep, our music at the market
continues this weekend.
We have lots of different varieties of strawberries at GARNER
and MOUNTAIN
VIEW.
TRUCK PATCH
and REID
will follow. Really superb lettuces. I always forget how sweet lettuce
when it has been growing in cooler, rainier weather. Lots of asparagus.
All the breads you need -- I like cutting up baguettes for sausages and
vegetable subs but there will be loaves and sandwich breads, too.
WHISKED has 6 or 7 pies including the addictive
strawberry-rhubarb and her classic as well as the Vegan cookies (Chocolate
blackout and Lemon are two of them) and I am still loving their asparagus
cheese quiche.
MOUNTAIN VIEW: Sugar
snap peas, shelling peas, nice beets, carrots, spinach and salad mix, little
gem lettuces, kales, swiss chard, pea shoots . (I have been using leaves
of their head lettuces as wraps. Delicious.)
KESWICK
CREAMERY: Sarah milks the
goats and spends her evenings making goat cheese and helping Melanie with the
Jersey cow cheese. I think the COLBY is at a perfect place. Taste it at
the stand. Tell them what you are cooking and Sara and Mark will recommend the
right cheese to go with. Kara wrote
up the melty Crottin last August for the Washington Post:
" 50-50 ratio of goat’s and
Jersey cow’s milk. The cheese is aged for just a week, until it becomes smooth
and spreadable — just right for slathering on crackers or bread. We like it
with strawberry jam or an acidic white wine. A perk: The longer you keep the
crottin refrigerated, the more pungent and runny it becomes; it’s best consumed
within two weeks of purchase. If you prefer less funk, try the Frosty Morning
variety, which is made with the same milks but is aged with an ash rind,
yielding a slightly sweeter and more mellow cheese..
CUCINA AL VOLO's Pesto is the real Italian
version, ie very concentrated --try it on potato salad or pasta salad. The
kale fusilli is that beautiful green from fresh
kale -not an artificial color- and it makes the best pasta salad. And of
course you are having pasta salad this weekend, right?
For carnivores grillers: TRUCK PATCH has
the pastured pork in grilling cuts. Back this week: arugula, stir fry
greens. Asparagus, beets, and lots of salad greens.
GARDENERS:
This is a traditional weekend to plant, especially now that the ground has
recovered from the floods.
REID's popup nursery has a great selection with
multiple varieties of each herb. (MOUNTAIN
VIEW AND GARNER
also have plant starts)
And do not forget NUMBER ONE SON's is the place for funky ferments for your holiday cookout and
parties. Their Spring Ramp Kraut is perfect and it won't be with us much
longer. I love the radish kimchi with just about everything. Jeff can't go a
week without the pickled beets.
PANORAMA has snazzy new
baker racks for all their breads and pastries. Their French inspired breads are
in very attractive bags now.
GARNER: Strawberries,
asparagus, sweet potatoes, lettuce mix, kale, swiss chard, carrots, purple and
white turnips, kohlrabi, broccoli rabe, collard greens and Bok Choi.
Hope to see you Sunday.
Robin, the Teds and Cate
PRODUCE PLUS Restarts at BFM NEXT Sunday, June
3. Please spread the word.
