Sent: Thursday, September 12, 2019 8:55 AM
Subject: Make Spaghetti Squash BOLD
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Hello BFM Market fans,
As our fall squash come in you may be wondering what to do with spaghetti squash. While it is a good sub for standard pasta, it can be a little bit bland but there are simple tips to making it bold, brightly flavored and cool. It can be microwaved, roasted, baked or boiled and it comes with its own serving bowl. The secrets to making Spaghetti Squash great-- as blogger Alexandra Stafford writes:
"they take well to bold seasonings. I've had success dressing the roasted, shredded spaghetti squash with butter, Parm, tons of parsley, and a squeeze of lemon as well as this bright, refreshing dressing, which is inspired from a Tamar Adler recipe for sweet potatoes that calls for chiles, lime, and cilantro. "
"Leftover spaghetti squash can be transformed into fritters or patties: Mix with cooked rice, flour, and an egg, form into patties, and pan-fry in neutral oil (like grapeseed or canola) over medium heat for about 5 minutes a side or until golden. Serve with a squeeze of lemon or lime."
Smitten Kitchen adapts a classic Gourmet recipe using the microwave (or you can roast it instead) inspired by Morocco with cumin, coriander seeds, cayenne and cilantro.
Food 52's Emily C combines spaghetti squash with "the bold flavors of pancetta, golden onions, preserved lemon, sage, and pecorino. PLUS she decided to add some classic spaghetti pasta too.
Our own Clara McGinn liked these three recipes: spaghetti squash and kale pesto and burrata, spaghetti squash and cheese, and spaghetti squash and bean ragout.
New and
Notable:
- *New* fall gourds and squashes
- Music this week is Daniella Zesoullis.
- Bike House will be here from 11 to 1 to help you fix your bike.
NEW CHEF AT MARKET: Chef Christina Crosdale embraces the Jamaican side of her German-Jamaican heritage in the kitchen. She learned Chef Ato cook from her late great grandmother, beginning when she was five years old. For more than a decade she worked for the US Postal Service while perfecting her craft of cooking on the side. After obtaining her culinary arts degree from the Art Institute of Washington, she went on to build her own catering company — The Exotic Chef — in 2012. Stop by the market table this weekend to sample her freshly made curry chicken
At Market This
Week:
Groff's Content Farm: Grass
fed beef: ground, patties, stew cubes, bottom round, roasts, heart/liver, and
steaks. Free range turkey: breast, legs, and ground. Free range chicken: whole,
breast w/ or w/o bone, leg/thigh quarter, wings, legs, necks/backs, and liver/heart.
Bone broths. Sausages. Pasture raised Berkshire pork: ground, canadian bacon,
spare rib, shoulder roasts, smoked hams, pork chop, smoked bacon, and ham hock.
Tip: Did you know they have dog treats?
Bri's Creamery: Cold brew coffee, chocolate brownie,
strawberry, cookies & cream, mint chocolate chunk, brown sugar vanilla, and
coconut vanilla chocolate chunk(this is vegan). Did you know she bakes those
brownies herself?
Reid's Orchard: Yellow peaches, white peaches, yellow
nectarines, concords grapes, seedless grapes, Bartlett pears, heirloom
tomatoes, and green or yellow beans. Apples going to market : Tsugaru,
Honeycrisp, Crimson Crisp, Swiss Gourmet, Gala, Macoun, Macintosh and Snow Sweet
King: Variety of mushrooms fresh and dried;
oyster, shiitake, lion’s
mane, portabello, cremini, maitake, chestnut, pioppini, enokitake, chanterelle,
Lion’s Mane double extraction, and Hungarian Mushroom Stew.
Mountain View: Mini watermelons, baby ginger, Hosui pears,
tomatoes, cherry tomatoes, heirloom tomatoes, mixed sweet peppers, Poblanos,
garlic, new gold potatoes, red gold potatoes, magic molly potatoes, green
beans, string beans, Italian Romano beans, dragon tongue beans, beets,
eggplants, fairy eggplant, carrots, bok choi, beets, shallots, fresh herbs,
eggs, Superstar onion, red long of Tropea onions, fennel, mixed hot peppers,
NuMex anathem peppers, Shishitos peppers, kale, Romaine, fresh cut herbs, and
salad greens.
Garners: *New* acorn squash, *New* kabocha squash,
*New* spaghetti squash and *New* pumpkins. Melons: red seedless watermelon,
sugar baby red seedless watermelon, red seeded watermelon, yellow seedless, and
sweet canary melons. Tomatoes: cherry tomatoes, yellow low acid tomatoes, green
tomatoes, early girls tomatoes, salad tomatoes, Romas, speckled Romans, green
Zebra, heirloom tomatoes, striped cavern, and Cherokee purple. Peppers:
hot peppers, bell peppers, jalapenos, poblanos, and Shishito peppers. Eggplant,
garlic, sweet candy onions, green kale, corn, baby lima beans, pasta sauce,
bloody mary mix, jam, Purslane, basil bunches, cilantro bunches, and cut
flowers.
Cucina Al Volo: Dried
pasta, ravioli, and sauces such as pesto, lamb ragu, beef bolognese, cherry
tomato, wild mushrooms, eggplant norma.
TIP: Did you
know that the spirally kale fusilli makes the best pasta salad? The spirals
capture all the bits and pieces of chopped vegetables, meats, cheeses and herbs.
Keswick: Cow milk and mixed milk cheese. Hard to soft,
styles from around the world, Robin’s favorite yogurt and chocolate pudding.
Alpine-style Tommes, Swirly Girl, Mesquite smoked Smokey Isabelle, funky
Cowttin. Soft-ripened, ash-covered Winter Morning has a creamy center,
ricotta, quark, and feta.
Mark told me
Sunday that they make 35 different cheeses! (they bring 25 every week).
Number 1 Sons: Everything Fermented! Kimchi: Kicky and Sons. Pickles
(cucumber kind): Sicilian Sours, Gin Spears, Crispy Koshers, Szechuan Spears,
Sunny Dills, Super Sours, Half Sours, Honey Habs, and Deli Dills. Other pickled
Veg: Salsa So Verde, Stinking Rye Sauerkraut, Clean Kraut, Giardiniera, Masala
Beets, Golden beets, Fermented horseradish and mustard kraut, and Hot Hearts.
Kombuchas flavors are Turmeric Tang, Lavender Fizz, Original Ginger, and
Watermelon Cucumber. Condiments for every meal. Have you tried a Grilled
Kimcheese sandwich yet?
TIP: Have you
slathered a hot dog (plant or animal based!) with kimchi yet? Caitlin also
likes the bun smeared with mayo.
Panorama Bakery: French
style bread and breakfast pastries. Demi French baguette, traditional artisanal
baguette, Petit Rustique, challah, sourdough, walnut raisin sourdough,
multigrain loaf, Honey-Wheat w/Oats, Walnut-cherry baguette, walnut-cranberry
baguette, olive baguette, multigrain baguette, and pumpernickel boule.
Croissants: butter, chocolate and raisins.
Whisked: Cookie 6-Packs: Chocolate Chip, Salty
Oatmeal, Molasses Spice, Hazelnut Swirl, Pretzel Cowboy, Snickerdoodle, Mexican
Chocolate (flourless), Oatmeal Chocolate Chip (vegan), Simply Sugar (vegan),
and Chocolate Blackout (vegan). Pies: Peach, Salted Caramel Apple, Lemon
Coconut, Cherry, Bourbon Pecan, Sea Salt Chocolate Chess, Key lime, and
Strawberry Rhubarb. Quiches: Cheddar Broccoli, Spinach with Sun Dried Tomato,
and Kale, Pesto, Parmesan.
Produce Plus
is on going at Bloomingdale between Reid’s tent and Number 1 Sons. Please come
early if enrolled.
Date: Sunday
Time: 9am-1pmWhere: 100 block of R St NW in front of the Big Bear Cafe
From
Clara, the Teds and Robin overseas
Robin Shuster
Director
14 and U Farmers' Market
Bloomingdale Farmers Market
T:202.234.0559
C:703.328.6559
www.marketsandmore.info
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