Sent: Thursday, November 7, 2019 2:28 PM
Subject: Soups, dumplings and More!
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Hello BFM fans,
Some of the best things to eat as it gets colder are hot soups. Reading
through Epicurious’s
list of 81 most-satisfying soup recipes, I found five to must-try this
Fall. The first is an easy
tomato soup that pays homage to the last of the unexpectedly great tomatoes
of November: fast to make, with just 3 main ingredients-- the secret is to
roast the tomatoes. Next is a quick
ramen with ground pork, carrots, zucchini, bok choi and dried shiitake
mushrooms (ask King Mushrooms). Third is a meatless pasta
e fagioli with escarole -- add Cucina Al Volo's freshly dried pasta just 3
minutes before the end of cooking. The umami boost comes from using Parmesan
rinds. Don't forget to choose your favorite chile peppers from the market.
Next is a pureed cauliflower
soup, very creamy and topped with crunchy bacon. You can make this meatless
by substituting vegetable broth or water for the chicken stock and sliced
roasted cauliflower for the bacon. Lastly is a fresh turmeric
and ginger chicken soup, delicious and also good for treating Fall colds.
Mountain View has the fresh turmeric.
by substituting vegetable broth or water for the chicken stock and sliced
roasted cauliflower for the bacon. Lastly is a fresh turmeric
and ginger chicken soup, delicious and also good for treating Fall colds.
Mountain View has the fresh turmeric.
New and Notable:
*New* Pumpkin Pie
*New Stoneground Grits
*New Stoneground Grits
*New* Cauliflower
*New* Broccoli
* New* Cabbage
Quinces
Arctic
kiwi fruit
Yes, the Market is open until Sunday November 24th
Order Turkeys @ Groffs here
Music this week is Gary Peresta.
Bike House will be here from 11 to 1 to help you fix your bike.
*****LOOK
OUT FOR AN EMAIL ABOUT A NEW POPUP THAT MAY START SUNDAY****
Dumplings and More Pop Up: Handmade meat or vegetarian dumplings
made from market ingredients plus chinese style peanuts, five spice edamames,
and secret chilli oil sauce.
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.
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?
Reid's Orchard:
Arctic Kiwi berries, concord grapes, seedless grapes, Bartlett pears, heirloom
tomatoes, and FIVE types of fresh-pressed apple cider. Apples going to market :
Honeycrisp, Crimson Crisp, Swiss Gourmet, Gala, Macoun, Snow Sweet, Fuji,
Jonathan, Jona Gold, Mammoth, Black Twig, Black OxfordSuncrisp, Gold Supreme,
Baldwin, Roxberry Russet, Ambrosia, Nittany, Northern Spy, Yataka, Stayman,
Winesap, Granny Smith, Arkansas Black, Gold Rush, and Pink Lady.
What are Arctic Kiwi Berries? Let Kara explain:
Arctic Kiwi berries, concord grapes, seedless grapes, Bartlett pears, heirloom
tomatoes, and FIVE types of fresh-pressed apple cider. Apples going to market :
Honeycrisp, Crimson Crisp, Swiss Gourmet, Gala, Macoun, Snow Sweet, Fuji,
Jonathan, Jona Gold, Mammoth, Black Twig, Black OxfordSuncrisp, Gold Supreme,
Baldwin, Roxberry Russet, Ambrosia, Nittany, Northern Spy, Yataka, Stayman,
Winesap, Granny Smith, Arkansas Black, Gold Rush, and Pink Lady.
What are Arctic Kiwi Berries? Let Kara explain:
At long last, kiwi berries (aka Arctic kiwis, aka grape kiwi,
aka hardy kiwifruit) are heading to a market near you this weekend!If you’re
not familiar, allow us to explain: Actinidia arguta, more commonly called Arctic kiwi, is a vine native to northern China, Korea, Siberia, and (maybe) Japan.
aka hardy kiwifruit) are heading to a market near you this weekend!If you’re
not familiar, allow us to explain: Actinidia arguta, more commonly called Arctic kiwi, is a vine native to northern China, Korea, Siberia, and (maybe) Japan.
Notice a common theme? Those are all cold temperature regions, meaning this
particular fruit does well in colder climates — like our orchard in south central
Pennsylvania. The small fruit has a taught skin and sweet flesh, with a thin
stem on one end and a spindly dangly thing on the other. You can eat the fruit,
skin and all (which, btw, you can eat the skin on brown, furry, larger kiwi
too). Once you try them you may find it hard to stop eating, as they’re sweet
with a hint of tartness and a super intense kiwi flavor far superior to most
any kiwi you’ve had before. They are fairly high in pectin and make excellent
jam (especially if you add a little fresh grated ginger), or they make a nice
addition to an autumnal fruit salad with apples, pomegranate seeds, persimmons,
and pears.
We’ll also have quinces this week — more on those in a future post, but for those who ask what to do with them, we highly recommend adding them to apple pie or crisp or making your own quince paste. Here’s a recipe from food writer and cookbook author Nik Sharma that we’re itching to try.
particular fruit does well in colder climates — like our orchard in south central
Pennsylvania. The small fruit has a taught skin and sweet flesh, with a thin
stem on one end and a spindly dangly thing on the other. You can eat the fruit,
skin and all (which, btw, you can eat the skin on brown, furry, larger kiwi
too). Once you try them you may find it hard to stop eating, as they’re sweet
with a hint of tartness and a super intense kiwi flavor far superior to most
any kiwi you’ve had before. They are fairly high in pectin and make excellent
jam (especially if you add a little fresh grated ginger), or they make a nice
addition to an autumnal fruit salad with apples, pomegranate seeds, persimmons,
and pears.
We’ll also have quinces this week — more on those in a future post, but for those who ask what to do with them, we highly recommend adding them to apple pie or crisp or making your own quince paste. Here’s a recipe from food writer and cookbook author Nik Sharma that we’re itching to try.
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.
lion’s mane, portabello, cremini, maitake, chestnut, pioppini, enokitake,
chanterelle, Lion’s Mane double extraction, and Hungarian Mushroom Stew.
Mountain View:
Baby ginger, mini pumpkins, acorn squash, tomatoes, *New* broccoli, *New*
cauliflower, *New* cabbage, mixed sweet peppers, Poblanos, garlic, green luobo,
kohlrabi, purple daikon, murasaki Japanse sweet potatoes, turnips, beets, bok
choi, beets, shallots, fresh herbs, mixed hot peppers, NuMex anathem peppers,
Shishitos peppers, kale, Romaine, fresh cut herbs, and salad greens.
cauliflower, *New* cabbage, mixed sweet peppers, Poblanos, garlic, green luobo,
kohlrabi, purple daikon, murasaki Japanse sweet potatoes, turnips, beets, bok
choi, beets, shallots, fresh herbs, mixed hot peppers, NuMex anathem peppers,
Shishitos peppers, kale, Romaine, fresh cut herbs, and salad greens.
Garners:
Acorn squash, kabocha squash, spaghetti squash and pumpkins. Tomatoes,
zucchini, mixed greens, green & yellow string beans, potatoes, cucumbers, purple
top turnips, and watermelon radishes. Peppers: hot peppers, bell peppers,
jalapenos, poblanos, and Shishito peppers. Eggplant, garlic, sweet candy
onions, green kale, *New* broccoli, *New* cauliflower, *New* cabbage,
baby lima beans, *New* stoneground grits, pasta sauce, bloody mary mix, jam,
Purslane, basil bunches, cilantro bunches, greens and cut flowers.
Acorn squash, kabocha squash, spaghetti squash and pumpkins. Tomatoes,
zucchini, mixed greens, green & yellow string beans, potatoes, cucumbers, purple
top turnips, and watermelon radishes. Peppers: hot peppers, bell peppers,
jalapenos, poblanos, and Shishito peppers. Eggplant, garlic, sweet candy
onions, green kale, *New* broccoli, *New* cauliflower, *New* cabbage,
baby lima beans, *New* stoneground grits, pasta sauce, bloody mary mix, jam,
Purslane, basil bunches, cilantro bunches, greens 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 their eggplant parmesan LASAGNE combines the best of those two
classics and the beef lasagne is really really good. Keep one of each in the
freezer so you can always curl up with comfort food.
classics and the beef lasagne is really really good. Keep one of each in the
freezer so you can always curl up with comfort food.
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.
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).
week).
Number 1 Sons:
Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind): Sicilian Sours, Gin-Ginger, Crispy Koshers, Sunny Dills, Super Sours, Half Sours, and Honey Habs. Other pickled
Veg: Salsa So Verde, Clean Kraut, Giardiniera, Cider Masala Beets, Dilly Beans,
and Giardiniera. Kombuchas flavors are Turmeric Tang, Lavender Fizz,
pear, and Original Ginger. Condiments for every meal. Have you tried a Grilled
Kimcheese sandwich yet?
Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind): Sicilian Sours, Gin-Ginger, Crispy Koshers, Sunny Dills, Super Sours, Half Sours, and Honey Habs. Other pickled
Veg: Salsa So Verde, Clean Kraut, Giardiniera, Cider Masala Beets, Dilly Beans,
and Giardiniera. Kombuchas flavors are Turmeric Tang, Lavender Fizz,
pear, and Original Ginger. 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.
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.
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:*New* Pumpkin, Appe Crumble, Salted Caramel Apple, Cherry, Bourbon Pecan, Sea Salt Chocolate Chess, Pumpkin Cheesecake, 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: Quiches: Cheddar
Broccoli, Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.
You can order your Thanksgiving pies in advance and pick them up at market the
Sunday before Thanksgiving or order through their website and pick up at their
bakery.
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: Quiches: Cheddar
Broccoli, Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.
You can order your Thanksgiving pies in advance and pick them up at market the
Sunday before Thanksgiving or order through their website and pick up at their
bakery.
Date: Sunday
Time: 9am-1pmWhere: 100 block of R St NW in front of the Big Bear Cafe
From
Clara, the Teds and Robin
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