|
At
the Stands
|
|
WHISKED: 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. New flavors for your
Thanksgiving table. Show-stoppers like Cranberry Apple and Chocolate
Pecan pie, and crowd-pleasing classics like Pumpkin pie, are all
available at their retail
locations and farmers markets. Market-exclusive Pumpkin Cheesecake
pie!
Here are this week's Best of DC pies: Chocolate Pecan Pie, Pumpkin Pie,
Pumpkin Cheesecake Pie, Salted Caramel Apple Pie, Classic Apple Pie,
Bourbon Pecan Pie, Sea Salt Chocolate Chess Pie, Savories are Mushroom,
Roasted Garlic and Goat Cheese and Bacon, Cheddar Onion Quiches.
The cookie packs make a great dinner gift: be sure to try the new and
Vegan Autumn Spice. Salty Oat, Chocolate Chip, Nutella, Pretzel Cowboy,
Molasses, Snickerdoodle, Mexican Chocolate and mini Pumpkin chocolate
chip cookies.
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.
LITTLE WILD THINGS FARM: Mary is back with her marvelous microgreens. And if you have not tried her microgreen pesto, you are
missing out. But it sells out early.
Mary grows so many varieties: tiny red chard, hair-thin scallions,
infant arugula are just a tiny part of the tiny greens you will find on
the stand.
MOUNTAIN VIEW
ORGANICS:
Watermelon radishes and French radishes, Napa cabbage, broccoli,
hakurei salad and greens, baby beets, kales, Swiss Chard, baby boy
choy, Colorful sweet peppers including the pale yellow Hungarians and
hot peppers. Many unusual Fall squash that you won't find in a
supermarket: some of them look like elegant ceramics. They are
all delicious sliced and oiled and roasted..and more flavorful than the
standards.
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, , Yukon gold potatoes, Russet potatoes, Sweet
potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard,
Arugula, Spinach, and Mesclun.
TRUCK PATCH MEATS: TURKEY TURKEY-- order yours for
Thanksgiving. 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 -ike 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 fabulous (not funky) Dang Good
Kombuchas? Many krauts, slaws, kimchi, beets, regular beets,
dilly beans, chili bear hot sauce, and more.
Kimchi UPDATE
FROM CAITLIN:
"Our cubed radish kimchi (kkakdugi) is getting a healthy mix-in of
local apples, too. You get lovely bites of appe sweetnes along side
crunchy, spicy radish."
GARNER: Green tomatoes, white and purple
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. Tomatillos,
eggplants.
KESWICK: Did you know that Keswick grows baby
ginger and fresh turmeric? Make teas, make curries, freeze them for the
winter!
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
Gold was thinking about parmesan for his bean soup last year, 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, Chevre, 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.
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 Danielle
|
|
|
|
|
No comments:
Post a Comment