yes, the Bloomingdale Farmers Market is open for three more weeks

From: "Markets & More"

Date: November 3, 2018 at 8:24:58 PM EDT
To: robin@marketsandmore.info
Subject: Yes, BFM is still open for 3 more weeks

Not pears, QUINCE!  at Reid

Hi BFM Friends, 

Come watch the Tweed Ride from BFM.  It is always fun to see. Bike House is back at 11-1.

Time to turn your thoughts towards Thanksgiving menus.  And time to be sure to reserve your Turkeys and pies and sweet potatoes for Thanksgiving.   I love that we can create a completely local feast from the market —even a local cheese plate from KESWICK CREAMERY.   Vegetarians, we will have lots of ideas for your feasts as well over the next three week.  Thanksgiving, after all, is mostly about celebrating the bounty of vegetables our farmers grow for us.

QUINCE: Have you discovered them? 

 I love what British culinary treasure,Nigel Slater,  says about Quince, a fruit that perfumes the house while it cooks: 

"The quince is the fruit of frosty mornings and blackened leaves, keeping in sound condition through the cold months. I sometimes bake a few in a low oven with a glass of Marsala and a thick trickle of maple syrup or honey. They emerge, a good couple of hours after you put them in, a translucent glowing amber. They never fluff up like an apple, but take on the texture of melting fudge. Cream is called for, though only a little. "

 Or try this Turkish poached quince recipe. There is a famous persian recipe that Ottolenghi discusses: a Persian dish, Khoreshtbeh, which calls for lamb or beef cubes, chopped onion, cinnamon, nutmeg, sliced quince, lemon juice and sugar. All these are cooked together very slowly to make a sweet and sharp stew. And here is one membrillo recipe, quince paste, terrific with cheese.  And a great thing to take to a Thanksgiving feast, hint.

Starting to think about Thanksgiving ideas?

• Turkeys from Truck Patch- talk to Stacia because they don't have many left for you to reserve.

• Whisked Pumpkin Cheesecake Pie is a winner 
• Cucina Al Volo Butternut Squash ravioli and lasagne and orange Smoked Paprika Pappardelle
• UV ciders at Reid are great mulled with cinnamon and star anise
• 25 different varieties of apples
• Sarah's pimento cheese at Keswick
• Number 1 Sons will have Chili bear hot sauce gift packs and holiday sour boxes for Thanksgiving
• Aligot cheesy mashed potatoes are addictive.

Ask KEEPWELL Vinegar for great Thanksgiving ideas.  They will be here for their monthly popup. 

• Their bitter lemon Vinegar Pie is a 19th C favorite and they  have the recipe at the stand.
• Taste and get their Shrub recipe if you are looking for some unusual holday drinks.
• Their  locally sourced fruit and vegetable vinegars make the best host(ess) gifts.  Have you tasted the Aronia Berry?

Say CHEESE please at KESWICK CREAMERY.  

 Creamy, runny, European style cheeses. Yogurt, ricotta, quark, feta, yeah, they have that too. Cheddars?  Alpine style tomes? Great melting hard cheeses- taste the Wallaby or Vermeer.  By the way, if you like camembert, try the Swirly Girl and funky, runny cheeses, the Crottin.  I grated the mixed milk salty Bulgarian style feta over everything this week! Pastas, baked squash and sweet potatoes, and Moroccan spiced Shepherd Pie to which I added a grated feta twist to the mashed potato topping

REIDS: Quince of course  (I am baking 4 of them right now.)  Simmer them in mulled, spiced cider and then bake in the liquid at 400.  They have been bringing 25 different apples and you can taste them all. UV cider: Apple. Apple Grape, Apple Cherry and Honeycrisp.

MOUNTAIN VIEW ORGANIC:  Fresh Turmeric. Futsu ridged acorn squash are my current favorites.  Baked, they taste like chestnuts. 

I make a ginger and turmeric tea ever morning from their  turmeric and the baby ginger I froze. Nice to see lettuces, radicchio,  arugula, cooking greens too. Swiss chard, bok choy, Tai-tso. kales. Attila, the Hungarian pepper whisperer, loves his hot and sweet peppers including espelettes and shishitos so popular on tapas.  Sweet potatoes. Garlic. Shallots. broccoli  herbs. Pea shoots.  Winter squash butternut squash Arrowhead and other cabbages. Onions in yellow, purple and white. beets with greens. Mountain View loves growing unusual varieties and everything is certified organic.

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

TIP: Make your own hot sauce. (I have been drying and grinding hot peppers)

CUCINA AL VOLO. 

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.

NUMBER 1 SONS: lots of pickles, krauts and kimchi. 

THIS Sunday  is the last full lineup of Number 1 Sons cucumber pickles! Starting in November, they will have their signature daikon pickles as cucumber pickles wind down. Super Sour cucumber pickles continue.

For pickle die hards like me here's a breakdown on fall/winter seasonal changes:

• Sunday is the last day to get Ginger B+B pickles made with local apple cider vinegar. Last guaranteed weekend for the other apple cider vinegar pickle varieties: Honey Habaneros and Summer Dills. Last guaranteed weekend for half sour varieties: Half Sours and Crispy Koshers.
• Nov 3/4: Last weekend for Salsa So Verde. Last weekend for Golden Beets. Last weekend for Dilly Beans.

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. 

GARNER: Red and White sweet potatoes. Butternut, kabocha, acorn, spaghetti winter squash, pumpkins, gourds. Green and yellow and purple peppers. Eggplants. Green, yellow and flat Italian beans. Tomatoes and green tomatoes. Sweet candy onions. Hot pepers. Blackeyed peas, October beans, kale pesto. Green and red and Toscano Kale. Collards. Broccoli and Brussels sprouts. Mustard greens, arugula, stir fry mix.

TRUCK PATCH: Reserve your turkey.  Their pork cuts are plentiful with lots of chops and bacon and roasts and sausages. Salad central with arugula and spinach and mesclun and other greens that love cooler weather. Cooking greens-- kales and chard. Beets and beet roots. Broccoli, peppers. 

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 baguettes and whole wheat, multigrain and sourdough boules and loaves that sell out early.So reserve what you want! 

Food ACCESS News: Our Bonus Matching Program continues and we are matching SNAP Food Stamps CVC 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, 

Robin and the Teds