|
|
|
At
the Stands
|
|
|
WHISKED: Jenna says: It's November once again, and you know
what that means - time to pre-order your Thanksgiving pies. You
can also pick up at the market the weekend before Thanksgiving. To see
our full Thanksgiving menu and to pre-order your pies, fill out our
online form. The pre-order deadline for picking up at a market is
Wednesday, Nov. 18.
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 Bacon, Cheddar Onion Quiches.
The cookie packs make a great dinner gift: Salty Oat, Chocolate Chip,
Nutella, Pretzel Cowboy, Molasses, Snickerdoodle, Mexican Chocolate and
mini Pumpkin chocolate chip cookies. The pumpkin cranberry bread is excellent.
REID ORCHARDS: Asian pears.Did you say apples?
Honeycrisp, Gala, McIntosh, Fuji, Cox Orange Pippin, Bramley, Braeburn,
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: Will have
some nice puntarelle (Rome's favorite salads) and escarole, winter
radishes,Napa cabbage, broccoli, last of the carrots plus some nice
mixed bags of red, white and blue potatoes. Garlic, Padron and Shishito
peppers.hakurei salad and and greens, baby beets, kales, Swiss
Chard, baby boy choy,. 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).
TRUCK PATCH: Salad Central for mixed greens!
Broccoli, Cauliflower, Romanesco, Yukon gold potatoes, Russet potatoes,
Sweet potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard,
Arugula, Spinach, and Mesclun.
Stacia says: "Local Honey - Wildflower, bees pollinated from our
beautiful flowers."
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.
CUCINA AL VOLO
PASTAS, SAUCES AND SOUP: Handmade ravioli, vegetable tinted freshly dried
pastas in jewel like colors, lasagnes, pesto, soup and sauces from our
2 local Florentine chefs, Mateo and Daniele. This is fast food as
it should be. The pastas cook in less than 5 minutes. The
pesto is the concentratred Italian version-- just a teaspoon needed per
serving.
NUMBER 1
Sons: Have you tasted the 3 fabulous (not funky) Dang Good
Kombuchas? Spicy Ginger, Lavender Mint, 4 Teas. District Dills
and Super Sours Many krauts, slaws, kimchi, beets, regular beets, dilly
beans, chili bear hot sauce, and more.
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: Last of the Field tomatoes,
white turnips, radishes, arugula, green beans,yellow was and flat
Romas. Red, green, orange bell peppers. Candy onions. Hot peppers:
Jalapeño, Anaheim, Poblano, Serrano, Cayenne, Habañero. White and red
potatoes and sweet potatoes. Butternut, green acorn, kabocha and
spaghetti squash. Pumpkins. Red and green kale. Asian greens. October
beans. White, orange and purple cauliflower. Fractal Romanesco.
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. When Dean was thinking about an alternative to parmesan for
his bean soup 2 weeks ago, he unexpectedly chose the Vermeer, a Dutch
style cheese. Last week it was the excellent Blue Suede Moo,the
brie 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 Bonus Program for EBT/SNAP, WIC and Senior FMNP.
Robin and the Teds and Stephanie
|
|
|
|
|
|
No comments:
Post a Comment