All Purpose's eggplant parm recipe -- Bloomingdale Farmers Market

From: "Markets & More" <Markets__More@mail.vresp.com>

Date: October 4, 2018 at 6:00:57 PM EDT
Subject: ALL Purpose's Eggplant Parm recipe -- BFM

 Peppers are our Fall Foliage-even redder than this picture.

Hi BFM Friends,

I hereby nominate:
October as Ratatouille Month: tomatoes, peppers, onions, squash, garlic are gorgeous right now.  Traditionally, you cook each vegetable separately and then add them together to mingle flavors. Serious Eats website suggested that cutting the vegetables into equal, SMALL cubes was more important to the final result. Heresy but try it. Or fire up the grill for this interesting grilled version, served topped with goat cheese. 
Heidi Swanson (101 cookbooks) is a big fan of Delicata Squash and I love the recipes she gives here and what she blogged. I agree:

"The delicata is a dream. Thin-skinned, there is no need to peel them. A length-wise slice from end to end is the toughest maneuver, and from there it's smooth going. A quick drag of a spoon clears the seeds, and a run of cuts yields a perfect deck of scalloped crescents. More often than not, at this point, I'll roast the squash a few degrees shy of oblivion - it becomes golden, crusted, and perfect straight from the oven. "    

This eggplant parm recipe from Mike Friedman's All Purpose Pizzeria is really really popular. So, so easy, no breading, no frying.  

Make AP's eggplant parm or your own version -- addictive

Watch out for our VIDEO VISITS with the producers .  They are still on the fb page.  Share them, please.
 

Talk to Keswick about the best cheeses to go with for your apples and grapes -- make a BFM cheese and fruit platter and post the pic!  Don't forget the pickles to go with.  In France they would be cornichons but we have a lot more lattitude.  And serve with Pano breads.

We are open heat, rain or shin

• Did you know that many of your favorite apples are....immigrants from Europe, Japan and Canada? (see below). Reid'll have 25 apple varieties Sunday!  You can sample them all. 
• We still have Mt View's fresh baby ginger this week.  Turmeric starts in a week or so.  Did you see the good news about turmeric?
• New Autumn seasonal Pies and Quiches at Whisked
• Pumpkins and pumpkin filled foods are very popular-- (but they are the real thing --no artifical pumpkin spice here): pies, pumpkin lasagne, .
• What's the best Pie apple? Ask Reid.  Kara is a secret food expert.  Ask her. 
• NEW NEW NEW sour pickle at market this week! - flavored with coriander, fennel, caraway and black pepper. A lighter sour pickle to our garlicky Super Sours!

BIKE HOUSE RULES AND OLIVIA IS OUR MUSICIAN OF THE WEEK!

MOUNTAIN VIEW ORGANIC:  BABY ginger for just a few weeks.  I make a ginger and turmeric tea ever morning from their baby ginger and I will buy up a lot this week to freeze for the winter. Nice to see their salad greens again: gem lettuce, radichio plus cooking greens too. swiss chard, bok choy, Tai-tso. Check out the Asian varieties of eggplant and bicolor yellow and green squash. Attila, the Hungarian pepper whisperer, loves his hot and sweet peppers.  German Butterball potatoes. Shallots. Onions in yellow, purple and white. Squash and zucchini. cherry tomatoes and beets. Mountain View loves growing unusual varieties and everything is certified organic.

TIP: Cooking for one or maybe two?  Shawna has hundreds of individual sized butternut and delicata squash.  Just perfect for you or serve one each at a dinner party.

REID'S ORCHARD:  Apples are the story this week: Reid grows more than 165 varieties and are bringing at least 25 different varieties to market this Sunday!  Apple harvest Festival Week. Peaches have finished up for the season but seedless and Concord grapes (juice!) continue for a few weeks. Asian pears. UV ciders preserve the flavor of Aople, Apple Grape, Apple Cherry and Honeycrisp cider.

KESWICK CREAMERY: Sara is so passionate and so committed to making new cheeses.  ("I just made Muenster cheese this past Friday")  It is a raw milk version so it will age for some months before it is ready.  I have been enjoying the Spring Cheese this week and the yogurt, of course.  Jeff thought it was the best ever.  I guess the cows were really happy with the grass this week!  Lots of rain does that.  I keep whipping the ricotta -- so good with lemon zest, pepper and olive oil. Try all the samples and buy a new cheese every week.
TRUCKPATCH: SALAD CENTRAL- Mesclun, spinach, arugula, beets, beet greens, kales, chards, fall squash and lots of flower bouquets.  Pastured Pork Central too -- from bacon to sausages, chops to ribs to pork roasts. 

NUMBER 1 SONS: lots of pickles, krauts and kimchi.  Just a few notables this week!

• Golden Beets - a delicious crowd favorite is back - made with savory thai curry flavors and apple cider vinegar. Snack straight out of the container or mix in a salad!
• Epic Heat Pickles - our newest vinegar pickle gives the heat without compromising flavor - made with Szechuan peppercorns and a blend of dark chili peppers. 
• Cucumber Kimchi - Crunchy, garlicky and refreshing! Made with tons of garlic, crunchy cucumbers and carrots - tossed with fish sauce, chili powder and soy sauce. A classic Korean side.

All of the current full sour pickles have been fermenting in wood barrels for a month. 

WHISKED: Fall fruits and vegetables are the foundation of their wonderful pies and quiches. Apple and salted Apple caramel, of course. But also Sea Salt Chocolate Chess.Two great quiches every single week. Hazel Nut Swirl, Oatmeal Chocolate Chip, Chocolate Blackout, Snickerdoodle, Molasses Spice.  

CUCINA AL VOLO. The Pumpkin Lasagne sold out in about an hour last week. The homemade burrata ravioli always sells out too. The eggplant norma sauce makes a good veggie side dish and a number of customers use the mushroom sauce as a mushroom soup... Carnivores: try the brisket ravioli which is marinated and slow cooked for 24 hour.

TIP: No time to cook? their fresh pastas cook in less than 4 minutes. Grab a sauce and you can put together dinner in 10 minutes.  Add a salad or cut up some tomatoes and cucumbers and feta.  Finish with a Whisked Pie or cookies.

GARNER: Pepper Heaven, in color, hot and sweet. Many varieties of eggplants, 5 different summer squash: zucchini, yellow squash, bonita, golden zucchini, patty pan. Potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and pickling, candy onions. green beans and flat Italians. Arugula, Greens. sweet corn. Parsley, Basil and Cilantro.  Make Pesto with them. Kales. Swiss Chard. Delicata, Acorn, Butternut winter squash. Shelled black eyed peas. Fresh Limas Red and white sweet potatoes. 
 

PANORAMA: French breakfast pastries like palmiers, almond croissants plus the plain and chocolate croisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques.  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.  So reserve what you want!  Email if you do not see something you want, please. 

Food ACCESS News: Our Bonus Matching Program continues and we are matching SNAP Food Stamps or WIC, CVC or SENIOR FMNP vouchers up to $10 per week per family with market tokens that people can use to buy fruits, vegetables, meat, cheese and eggs.  We hope this will help fill some of the the gap now that the incredibly successful Produce Plus Program has ended for the year. 

As you probably know, SNAP food stamps are pretty stingy, WIC only gives $25 a YEAR for fruits and vegetables and SENIOR  is similarly paltry.

Robin and the Teds