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At
the Stands
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WHISKED: Here are this week's Best of DC pies: Chocolate Pecan
Pie, Pear Cinnamon Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted
Caramel Apple Pie, Classic Apple Pie, Bourbon Pecan Pie, Sea Salt
Chocolate Chess Pie, the new Cranberry Lemon Pie. Savories are Mushroom,
Roasted Garlic and Goat Cheese and Kale Pesto Parmesan Quiches.
And don't forget the new pumpkin cookies.
REID ORCHARDS: Kiwiberries! Short
season. Funny, khaki color. Fabulous kiwi taste. No seeds. Asian
pears, plums, Concord grapes. Did you say apples? Honeycrisp,
Gala, Ginger Gold, McIntosh, Fuji, Macoun, Roxbury Russet, Cox Orange
Pippin, Bramley, Pinova and Cortland apples plus some antique varieties
that Conor always puts on the truck. Ciderhouse rules: UV apple,
apple, honeycrisp, apple grape, apple cherry and pear cider. A
lot of people think Reid makes the best cider in the region. If
you want to buy a lot of apples to make apple sauce or apple butter or
apple pies or to split with several families, ask Conor about bushel
prices.
MOUNTAIN VIEW ORGANICS: Fresh baby ginger with no peel and
no fiber. So perfumed and yes, you can freeze it for winter
enjoyment. Purple shiso-- shred it and toss on salads and
vegetables. Garlic, Padron and Shishito peppers. Try their unusual selection
of spuds: French Fingerling, German Butterball, La Ratte, Canadian red
potatoes, Carrots with greens, hakurei salad and and greens, baby
beets, kales, Swiss Chard, baby boy choy, summer squash,
eggplants. Colorful sweet peppers including the pale yellow
Hungarians and hot peppers. Watermelon radishes and French radishes.
Fall squash. Young spinach. Young Fennel.
TIP: Use their flat wide young collards instead of grape vine leaves to
wrap dolmades or other stuffed delights. (Soften them in a big pot of
boiling water for a few minutes first).
Did You Know? Their traditional Japanese Hinona Kabu turnip date
back to 1470.
TRUCK PATCH: Broccoli. Green beans. Fall squash. Bryan loves
to grow those heirloom tomatoes and he will still have some at the stand
this week. : Stripped German, Aunt Ruby, Cherokee Purple, Black Krim,
Roma, Big Reds, Stripped Zebra, Great White, Valencia. There may be
tomato seconds for canning. Lettuces, kale, Swiss chard, Green Beans,
Beets, Eggplants. Lots of Fall squash .
TRUCK PATCH MEATS: Pastured Pork! - Bacon, Bone in
and Boneless Pork butt, tenderloins, bone in and boneless pork chops,
spare ribs, breakfast and savory sausages, and whole chicken and
chicken parts.
Yes, you can reserve
your Thanksgiving Turkey. 10-30 pounders.
CUCINA AL VOLO PASTAS, SAUCES
AND SOUP:Matteo is working on his Halloween weekend pastas;
orange paprika fusilli and black squid ink fusilli too. And if
you want a deliciously scary black ravioli with butternut fillings,
check out these.
NUMBER 1 Sons: BESIDES the fabulous new kombuchas,
pickles! District Dills and Super Sours and Kicky Koshers. Many
krauts, slaws, kimchi, beets, regular beets, dilly beans, chili bear
hot sauce, and more. If you buy 4 Kombuchas, you get a
deal.
Chili Bears UPDATE
FROM CAITLIN:
The popular Chiracha sauce is back! It's now in a big chili bear. We've
been getting lots of peppers from The Farm at Sunnyside + a few other
farms. Hot Chocolate + Lemon Drop are the current VERY HOT chili bears.
We've now done four batches of Local #1 -- the mix of peppers changes
each time we make it!
GARNER: Heirloom tomatoes, Field
tomatoes, green beans, yellow beans, Romano beans, Eggplants, Japanese,
Italian, Ghostbusters, Sicilian. Red, Orange and Green bell peppers.
Chile heads: look here hot peppers (Jalapeño, Anaheim, Poblano,
Serrrano, Cayene, Habañero). White Turnips. Radishes. Candy
onions. Zucchini and summer squash, kales, savoy cabbage,. Swiss
chard. Cut herbs. Red and green okra. Daquiri mixes too. Pepper Jelly.
Red and wite sweet potatoes. Red and white potatoes. Acorn, Butternut,
green acorn, Kabocha, spaghetti, Delicata winter squash. Pumpkins
KESWICK: What I like about the Keswick stand is that they
have such a huge range of cheeses that I can always find something new
every week.. Last week it was the excellent Blue Suede Moo,Tallegio and
the Croton (for those of us who love French Epoisse -a stinky, creamy,
runny winner) that caught my eye and found their way to my fridge.
Cheddar, Calverley, Wallaby, Vachino Bianca, Bovre, Tomme Sweet
Tomme , Carrock. Some are Jersey cow milk, some are a mix of
Jersey and goat milk Sample them all. That Blue Suede Moo
makes a great dip. I have been using it with string beans too.
And if you love yogurt, be sure to check
this. Mark's Pimento Cheese is a Southern
staple and makes a great Kimcheese burger.. Chileheads, alert. I get
your Dragon's Breath. Cream cheese? No, it's quark, what cream cheese
aspires to be. We had a family of Danish visitors at
market 2 weeks ago and they were very excited to see the quark -- and
Zac was very amused by their Danish pronunciation of it.
PANORAMA: Baguettes and croissants, breakfast pastries and lots
of breads. Breton specialties like Kouign Amann and the new Crois-Nut.French
breakfast pastries like palmiers, almond croissants plus the plain and
chocolate crosisants, baguettes, the olive oil buns that grace the 25
dollar hamburgers at Central and the Rustiques they serve you at
Citronelle. Sandwich breads, too. If they are out of a bread you crave,
ask them to save one for you for next week. Late risers: they have lots
of whole wheat, multigrain and sourdough boules and loaves that sell
out early.
Please spread the word about
the new Bonus Program for EBT/SNAP, WIC and Senior FMNP.
Robin and the Teds and Erin
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