Sent: Friday, August 30, 2013 1:28 PM
Subject: Avoid the Bay Bridge, Come to BFM
Hi BFM Friends:
Rain or shine or drizzle we will be there…(bring your bikes for a Pre-Fall tune-up.)
Gather up our Labor Day Goodies for your picnics and cookouts and dinners and lunches. Whatever you can think of, we have! If you are travelling, have a great weekend, If you are celebrating here and avoiding the long delays on the Bay Bridge and airports, we will have delicious things to skewer, to grill, to toss on and to wrap around whatever you grill. Great Pies and the most amazing pickles, kimchi and krauts, too.
What's at market? The peaches and tomatoes are still coming but there are lots more apples as well. And peppers of all colors and heat.
LAST WEEK FOR DOLCEZZA. They are summer friends and this will be their last market for 2013. Don’t miss Robb’s terrific flavors from the best of the market.
CARNIVORES: Truck Patch has chicken, turkey and pastured pork in all its Labor Day Glory (think barbecued ribs, chops, shoulder, sirloins, sausages to grill or to smoke or slow barbecue) and Painted Hand has primal cuts of tender, mild goat. What’s a primal cut? Read all about it:
http://pasture2plate.blogspot.com/2013/08/what-heck-is-primal-cut.html Great for barbecues. Eggs for frittatas to take to picnics or brunch on.
PICKLES to go with every thing Labor Day. Fermented Garlic from Number 1 Sons pickle barrels! Follow Caitlin’s lead and rub the crushed fermented garlic underneath your chicken skin! Fill your fridge with pickles, kimchi and kraut. I do so that I can make a grilled Kimcheese sandwich whenever I have a hankering or improve a sausage with an interesting krauts. The pickles I munch all the time.
DID YOU KNOW? Kimchi goes very well with tomatoes. I made a cucumber/ tomato/ kimchi salad the other day and the flavors were great together..
FRUIT: What a great time of year for fruit lovers because Reid and Garner and Truck Patch have everything Summer and Fall. Yellow peaches, white peaches, donut peaches, plums, yellow nectarines, apples (Honeycrisp!!!, Gala, McIntosh, Zesta, Earligold, Ginger Gold, Paula Red, Rambo, Mollie's Delicious), blueberries, blackberries, red raspberries and Suffolk red seedless grapes. But there is MORE: Watermelon, Cantaloupe. Honeydew Melon. Figs.
VEGETABLE LOVERS: Heirlooms galore. Field tomatoes too. Lots of sweet cherry tomatoes. Four stands of tomatoes. A dozen different summer squash and zucchini. As many varieties of eggplants. Corn. Okra. All the flavoring garlics and onions. Hot Peppers. Swiss Chard. Kale. Sweet Potato Greens. Cucumbers. Lettuce. Green and yellow and flat Roma beans. Lima beans. Many many potatoes including baby French Fingerlings, Carolas, Yukons, Reds…Sweet Peppers in rainbow colors. Cut herbs. Mesclun and Arugula and Baby Spinach are beautiful at Truck Patch. Salad heads. The Fall produce is starting to appear : Butternut squash on the grill?. The first sweet potatoes as well. Since it is a little cooler, we can turn on our ovens to roast them And still grill for Labor Day. Or wrap them in tin foil and cook them slowly on the grill.
TIP: I love to slice and quickly bake (at 400 degrees) the pear-shaped violet ones brushed with olive oil instead of frying them. Use the dark round ones for charring that eggplant caviar. Check the FB page for the picture.
CHEESE and YOGURT: Make cucumber soup, tzatziki, raiti (add chopped garlic, salt, chopped mint or cumin). If you want Greek style yogurt, drain it for half an hour in a fine mesh strainer. A coffee filter will work in a pinch. I have berries and yogurt every morning. And I drizzle yogurt over cooked greens. The residual heat creates an instant sauce. 15 different aged raw milk and pasteurized fresh cheeses from their grass fed cows who live out on pasture nearly all year long.
Rolls, Breadlets, Baguettes, breakfast pastries:
*Panorama: Olive Oil Buns for your burgers-- the very same ones that Central serves on their 25 dollar hamburger. Parmesan Hamburger Buns. Rustique. Pumpernickel. Whole Wheat. Rye. Croissants and lots of other breads. Think baguettes wrapped around skewered beef or pork kebabs..... dripping with grilled tomatoes. (Or wrapped around skewered eggplant-mushroom-squash veggie kebabs.
TIP: Make Tartines! Grill some sourdough bread slices and you are ready for a party or a lunch.. As one of my favorite food writers put it: Whether you call them tapas or tartines or open-faced sandwiches, there are few greater bangs-for-your-man-hour than toasted bread with olive oil, fresh vegetables and fruits, a bit of cheese and an egg, and a container of my two-minute mayonnaise made with extra garlic." http://mobile.seriouseats.com/2013/08/serious-entertaining-four-easy-summer-tartines.html
SUMMER PIES: Jenna is baking summer into every pie. Peach Plum Pie is a stone fruit heaven in a flaky crust, whether you choose the butter or Vegan crust. Classic Peach Pie, Summer Medley Quiche, Kale & Feta Quiche. Bags full of cookies including the newish Pretzel Cookies.
Final 2 Recipe TIPS: Another way to cook corn: don't strip it. Throw it in the boiling water IN THE HUSK. The husk and the silk give the corn extra flavor and are VERY easy to remove after just a few minutes of cooking. (And then you have the water for Corn Soup.) You can boil first and then finish on the grill in the husk if you like a smoky flavor. If you don't have a grill, roast your corn in the husk in the oven at 450 until the husks are brown and crisp.
Final Corn Tip: Cut off kernels from cooked corn, plated them as though they were rice or pasta... and top them with a roasted tomato and a dollop of pesto and a few shavings of parmesan cheese. Easy, pretty and very good
Check the FB page for more Labor Day cooking ideas.
Ted, Ted, Robin and Erica
Remember to spread the word: we match with bonus dollars SNAP, WIC, Senior FMNP, PRODUCE PLUS so that everyone can eat local, healthy food.
Rain or shine or drizzle we will be there…(bring your bikes for a Pre-Fall tune-up.)
Gather up our Labor Day Goodies for your picnics and cookouts and dinners and lunches. Whatever you can think of, we have! If you are travelling, have a great weekend, If you are celebrating here and avoiding the long delays on the Bay Bridge and airports, we will have delicious things to skewer, to grill, to toss on and to wrap around whatever you grill. Great Pies and the most amazing pickles, kimchi and krauts, too.
What's at market? The peaches and tomatoes are still coming but there are lots more apples as well. And peppers of all colors and heat.
LAST WEEK FOR DOLCEZZA. They are summer friends and this will be their last market for 2013. Don’t miss Robb’s terrific flavors from the best of the market.
CARNIVORES: Truck Patch has chicken, turkey and pastured pork in all its Labor Day Glory (think barbecued ribs, chops, shoulder, sirloins, sausages to grill or to smoke or slow barbecue) and Painted Hand has primal cuts of tender, mild goat. What’s a primal cut? Read all about it:
http://pasture2plate.blogspot.com/2013/08/what-heck-is-primal-cut.html Great for barbecues. Eggs for frittatas to take to picnics or brunch on.
PICKLES to go with every thing Labor Day. Fermented Garlic from Number 1 Sons pickle barrels! Follow Caitlin’s lead and rub the crushed fermented garlic underneath your chicken skin! Fill your fridge with pickles, kimchi and kraut. I do so that I can make a grilled Kimcheese sandwich whenever I have a hankering or improve a sausage with an interesting krauts. The pickles I munch all the time.
DID YOU KNOW? Kimchi goes very well with tomatoes. I made a cucumber/ tomato/ kimchi salad the other day and the flavors were great together..
FRUIT: What a great time of year for fruit lovers because Reid and Garner and Truck Patch have everything Summer and Fall. Yellow peaches, white peaches, donut peaches, plums, yellow nectarines, apples (Honeycrisp!!!, Gala, McIntosh, Zesta, Earligold, Ginger Gold, Paula Red, Rambo, Mollie's Delicious), blueberries, blackberries, red raspberries and Suffolk red seedless grapes. But there is MORE: Watermelon, Cantaloupe. Honeydew Melon. Figs.
VEGETABLE LOVERS: Heirlooms galore. Field tomatoes too. Lots of sweet cherry tomatoes. Four stands of tomatoes. A dozen different summer squash and zucchini. As many varieties of eggplants. Corn. Okra. All the flavoring garlics and onions. Hot Peppers. Swiss Chard. Kale. Sweet Potato Greens. Cucumbers. Lettuce. Green and yellow and flat Roma beans. Lima beans. Many many potatoes including baby French Fingerlings, Carolas, Yukons, Reds…Sweet Peppers in rainbow colors. Cut herbs. Mesclun and Arugula and Baby Spinach are beautiful at Truck Patch. Salad heads. The Fall produce is starting to appear : Butternut squash on the grill?. The first sweet potatoes as well. Since it is a little cooler, we can turn on our ovens to roast them And still grill for Labor Day. Or wrap them in tin foil and cook them slowly on the grill.
TIP: I love to slice and quickly bake (at 400 degrees) the pear-shaped violet ones brushed with olive oil instead of frying them. Use the dark round ones for charring that eggplant caviar. Check the FB page for the picture.
CHEESE and YOGURT: Make cucumber soup, tzatziki, raiti (add chopped garlic, salt, chopped mint or cumin). If you want Greek style yogurt, drain it for half an hour in a fine mesh strainer. A coffee filter will work in a pinch. I have berries and yogurt every morning. And I drizzle yogurt over cooked greens. The residual heat creates an instant sauce. 15 different aged raw milk and pasteurized fresh cheeses from their grass fed cows who live out on pasture nearly all year long.
Rolls, Breadlets, Baguettes, breakfast pastries:
*Panorama: Olive Oil Buns for your burgers-- the very same ones that Central serves on their 25 dollar hamburger. Parmesan Hamburger Buns. Rustique. Pumpernickel. Whole Wheat. Rye. Croissants and lots of other breads. Think baguettes wrapped around skewered beef or pork kebabs..... dripping with grilled tomatoes. (Or wrapped around skewered eggplant-mushroom-squash veggie kebabs.
TIP: Make Tartines! Grill some sourdough bread slices and you are ready for a party or a lunch.. As one of my favorite food writers put it: Whether you call them tapas or tartines or open-faced sandwiches, there are few greater bangs-for-your-man-hour than toasted bread with olive oil, fresh vegetables and fruits, a bit of cheese and an egg, and a container of my two-minute mayonnaise made with extra garlic." http://mobile.seriouseats.com/2013/08/serious-entertaining-four-easy-summer-tartines.html
SUMMER PIES: Jenna is baking summer into every pie. Peach Plum Pie is a stone fruit heaven in a flaky crust, whether you choose the butter or Vegan crust. Classic Peach Pie, Summer Medley Quiche, Kale & Feta Quiche. Bags full of cookies including the newish Pretzel Cookies.
Final 2 Recipe TIPS: Another way to cook corn: don't strip it. Throw it in the boiling water IN THE HUSK. The husk and the silk give the corn extra flavor and are VERY easy to remove after just a few minutes of cooking. (And then you have the water for Corn Soup.) You can boil first and then finish on the grill in the husk if you like a smoky flavor. If you don't have a grill, roast your corn in the husk in the oven at 450 until the husks are brown and crisp.
Final Corn Tip: Cut off kernels from cooked corn, plated them as though they were rice or pasta... and top them with a roasted tomato and a dollop of pesto and a few shavings of parmesan cheese. Easy, pretty and very good
Check the FB page for more Labor Day cooking ideas.
Ted, Ted, Robin and Erica
Remember to spread the word: we match with bonus dollars SNAP, WIC, Senior FMNP, PRODUCE PLUS so that everyone can eat local, healthy food.
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