Sent: Friday, November 1, 2013 6:45 AM
Subject: Chef Garrett of Gristsle talks Offal at BFM
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*ALIEN VEGGIES Invade The Market.*
No, not zombies—lime green futuristic Romanesco spirals fractal the universe of brassicas (which are pretty weird already with kohlrabi, purple cauliflower and Brussels sprouts on stems. Don’t forget those textured savoy cabbage.) What to do with them? Well, you want to throw them into a quick parboil and then sauté with garlic and hot red pepper flakes. I also like to add a bit of anchovy to the oil. It disappears and leaves a haunting flavor –umami without the fishiness. Caper and black olives are nice too.
Cooking DEMO this week: at 11. Chef Garrett of Gristle*
Have you noticed the trend of less common cuts of meat (and offal) in the local food scene lately? Wondering how best to prepare some of the less expensive, but a bit tougher, cuts? Chef Garret, freshly recovered from the past weekend’s exciting Brew’n'Que at Petworth’s 3 Little Pigs, is our guest chef at BFM this Sunday and you WON’T want to miss this…. Stop by between 11 and 12:30 for a taste and to get the answers to those burning questions about head cheese and chitlins you’ve been meaning to ask..
Our Free Bike Clinic is open from 11-1 to get your bike into perfect shape for long Fall rides.
New or Notable:
* *LAST of the corn – really.
- *Cilantro comes back to market—chop the stems as well as the leaves
- * *Make Stuffed cabbage – vegetarian or meat filled.
- *NEW Whisked Sweet Pie: roasted pears come to life with a touch of ginger
- *NEW Panorama Pumpkin Tart
- * *Carrots at Mountain View
- *Does that chill in the air remind you to think about about that holiday looming at November’s end? Make dessert easy by ordering a Whisked pie or two or three or four.
- And the Turkeys are waiting to be reserved at Truck Patch and Pecan Meadow.
REID: Asian pears (Olympic and Shinsheki), tiny seckel pears. bosc pears for poaching, seedless grapes, concord grapes. Apples this week: Honeycrisp, gold supreme, Gala, Pinova, Yataka, Fuji, Macoun, Jonagold, Smokehouse, Empire, Sno Sweet, Baldwin, Mutsu, Stayman, Northern Spy, Braeburn, Black Twig, Pink Lady, Arkansas Black and other heirloom apples), and cider (apple grape, apple cherry, Honeycrisp and regular apple).
KESWICK: Blue Cheese, Reserve Tommes and 15 other aged raw milk cheeses from Jersey cows grazed only on pasture and hay. Real cream cheese without stabilizers or preservative, aka Quark. My favorite yogurt, various fetas, pimient cheese, chocolate pudding. Ask Claude to put together a cheese platter for you or a sampling for the new beers the city is bubbling with.
PAINTED HAND: Lots of that delicious Rose Veal including loin and rib chops, ground & stew meat, cutlets, organ meats and meaty bones.
Assorted goat and lamb cuts, including the gourmet delicacy--full saddle (aka: butterfly) loin chops. Three kinds of sausages: Hot Italian Lamb, Goat Chorizo and a Savory Goat Breakfast Links. All sausage links are made with kosher collagen casing--perfect for anyone who doesn't consume pork.
TRUCK PATCH: Our Salad Central and always full of baby arugula, mesclun and assorted greens. Acorn and Butternut squash, heirloom tomatoes, eggplant, kale, spinach, Romanesco fractal broccoflower, beets.
TRUCK PATCH EGGS & MEATS: All cuts of pork including shoulder, lamb and chops. Ham, jowl, salt pork, bacons lard, scrapple. Eggs. Whole chickens and chicken parts. Ground turkey and cut up turkey.
ORDER Your Thanksgiving Turkey so you get the size you want.
MOUNTAIN VIEW: always organic. Carrots reappear this week at last. They would be good mashed with the German Butterball potatoes. Lots of Greens: young collards with very thin stems. Mustard Greens, Kale, Chard, red and golden beets with greens, spicy arugula. Tatsoi, bok choi, leeks.
TIP: young collard greens are particularly good for a quick Brazilian stir fry called Couve because they have thin stems. Slice the leaves into extremely thin ribbons and sauté in olive oil or pork fat with a lot of garlic I like to add onions and hot pepper as well although that is not the classic recipe. Winter squash including Thelma Sanders and Japanese varieties. Sweet Potatoes
TRUCK PATCH: Our Salad Central and always full of baby arugula, mesclun and assorted greens. Acorn and Butternut squash, heirloom tomatoes, eggplant, kale, spinach, Romanesco fractal broccoflower, beets.
TRUCK PATCH EGGS & MEATS: All cuts of pork including shoulder, lamb and chops. Ham, jowl, salt pork, bacons lard, scrapple. Eggs. Whole chickens and chicken parts. Ground turkey and cut up turkey.
ORDER Your Thanksgiving Turkey so you get the size you want.
GARNER: Vitamin greens, Bok Choi, delightful cabbages (green, Savoy, Napa), Broccoli and Cauliflower, Cilantro, kohlrabi, Hakurei Turnips, Mustard Greens, Kales in Green, Red and Toscano, October beans and Black eyed peas, Arugula, Red Potatoes Yukon Golds, Sweet potatoes including the Maryland heirloom white sweets. Arugula, Spaghetti squash, Peppers, green and flat Roma beans, Eggplants, Candy sweet onions. Tomatoes, Zucchini, yellow squash.
WHISKED: Pear Ginger Pie—the spicy ginger complements the mellow sweetness of pear. Mexican chocolate cream pie is a cinnamon spiced chocolate pudding in a graham cracker crust – who could resist that? Two quiches tempt me: Cheddar broccoli quiche for its retro flair and the kabocha and goat cheese quiche because it is such a beautiful squash. Bonus: Classic Pumpkin Pie.
PANORAMA: Try Damien’s French Pumpkin and Apple tarts and his very French Macarons (no artificial color in these pastel beauties), Breton prune cake and other specialties. Sliced marble rye, whole wheat, pumpernickel raisin, sour doughs, baguettes, French Country and many other breads and pastries.
NUMBER 1 SONS: Yi WAh says: After a day of reducing cancer, Kale is celebrating at a (Korean) Bar. Kimchi walks in and the rest is history. Kale Chi is a mild take on this Korean classic. Their regular Kimchi is made with a mix of Napa Cabbage, Daikon and Mustard Greens. Caitlin says their mission is to make DC a Fermented Food Loving city, one crunch at a time. Real brined pickles, krauts, Kimchis, dilly beans, Masala cider beets. They are experimenting with Lebanese turnip pickles -- the ones you love with Falafal and Russian pickled apples. What’s not to like?
And since it is supposed to get COLD Sunday and Monday, stock up on comfort foods and things you can braise and stew and let simmer along on the stove or in a low oven. (Make some applesauce). Stew a chicken with mushrooms and lots of onions. Uncovered it and then broiled the top to brown it. Very good. Roast a mess of winter squash and puree it with some hot peppers in a soup. Have you made a faux Mexican corn soup with the very last corn of the season?
Here's how: broil tomatillos, onion, garlic and hot peppers. Once they are dark and nearly charred, husk them and puree them together and then fry the puree in fat (lard is traditional but olive oil will work). The mixture will darken, salt it, then add chopped corn kernels and some of the roasted tomatoes I have been begging you to make. Add a little cooking water from the corn to thin the mixture, simmer until t he corn is done. Puree some of it to thicken. Serve topped with grated cheese. Variations: I like to added ground smoked Ancho chile peppers to the puree or smoked paprika. I had some flat Italian beans I added to the soup. Leftover beans? why not. Chop some of the fresh cilantro and scatter on top...
Spread the Word: We double WIC, SNAP and SENIORS
Ted, Ted, Kirsten, Robin
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