Sent: Thursday, November 14, 2019 5:28 PM
Subject: Last 2 weeks and Maple Syrup is back
Hello BFM fans,
Thanksgiving is just a couple weeks away so you are probably planning
your menu for Friendsgivings and family get togethers. If you are a turkey fan,
order yours from Groff’s Content, the green tent next to King’s Mushroom in the
middle of the market. Mark Bittman’s 34 recipes is a good starting point to
planning what you want to cook for Thanksgiving. He gives sections; Turkey,
Turkey alternative, Vegetable sides, Starchy sides, Salads, and Desserts. You
can find his ideas here.
your menu for Friendsgivings and family get togethers. If you are a turkey fan,
order yours from Groff’s Content, the green tent next to King’s Mushroom in the
middle of the market. Mark Bittman’s 34 recipes is a good starting point to
planning what you want to cook for Thanksgiving. He gives sections; Turkey,
Turkey alternative, Vegetable sides, Starchy sides, Salads, and Desserts. You
can find his ideas here.
Robin is co-hosting
a non Turkey "giving" this year, with a Mexican theme, starring Veracruz
fish with a classic tomato, olive and caper sauce, an avocado tortilla
soup, chiles rellenos (Garner's poblanos stuffed with King's mushrooms for my
vegetarian co-host) and a Pati Jinich avocado salsa that is not quite a
guacamole. We will be posting good recipes for Vegetarian mains during the next
two weeks. Think about vegetarian chile rellenos, for example.
Last Sunday we had Langdon Wood join us
at market for the first of 3 pop ups. They barrel age maple syrup and hot sauce
in wooden barrels that were used for Catoctin Creek and other distilleries'
spirits. You can taste them all. The cider version is very unexpected and would
be amazing on cider or apple pancakes/waffles. It is well worth a taste! Their
sriracha is complex, hot and fruity and of course, their barrel-aged maple
syrup is a key component.
Need a host(ess) gift? Perfect. (They also make for a great stocking stuffer
for the maple syrup lover or hot sauce collector in your family.)
at market for the first of 3 pop ups. They barrel age maple syrup and hot sauce
in wooden barrels that were used for Catoctin Creek and other distilleries'
spirits. You can taste them all. The cider version is very unexpected and would
be amazing on cider or apple pancakes/waffles. It is well worth a taste! Their
sriracha is complex, hot and fruity and of course, their barrel-aged maple
syrup is a key component.
Need a host(ess) gift? Perfect. (They also make for a great stocking stuffer
for the maple syrup lover or hot sauce collector in your family.)
New and Notable:
- *New*
Root Beer Kombuchas @ Number 1 Sons-- exciting new flavor for root beer
lovers! - Langdon Wood Maple Syrup is Back! Ask Art about his gift and multiple bottle
discounts - Stone Ground Grits from Garner's own corn-- Bernard wants to know what you think of them.
- Dumplings & More is Back!
- Cold weather = Pasta time!
- Thanksgiving is also cheesegiving. Ask Mark his advice for those cheese platters you
will be serving the next 6 weeks. - Market open until Sunday November 24th
- Order Turkeys @ Groffs here
- Yes, there will be Music this week
- Bike House will be here from 11 to 1 to help you fix your bike.
Langdon Wood Maple Syrup:
Barrel-aged: Brandy maple syrup, Malt Whiskey maple syrup, Rye Maple Syrup,
Bourbon Maple Syrup, Cider Maple syrup and Hot Sauce. Sriracha sauce.
Barrel-aged: Brandy maple syrup, Malt Whiskey maple syrup, Rye Maple Syrup,
Bourbon Maple Syrup, Cider Maple syrup and Hot Sauce. Sriracha sauce.
Cucina Al Volo: Matteo's freshly
made and dried pasta from his Tuscan Nonne's recipes plus ravioli and lasagne
and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato, wild
mushrooms, eggplant norma. A restaurant quality dinner can be on the table in
10 minutes from the time you set a pot of water to boil.
made and dried pasta from his Tuscan Nonne's recipes plus ravioli and lasagne
and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato, wild
mushrooms, eggplant norma. A restaurant quality dinner can be on the table in
10 minutes from the time you set a pot of water to boil.
TIP: Cut the lasagne into portion sizes and freeze in freezer bags so you can have lasagne
whenever you want -- just for yourself! Or to make it easier to serve to your
guests and family. Lasagne is Great comfort food.
Tip 2: the sauces make a very good base for stews. Robin sautees onions and
vegetables and adds them to the lamb ragu or the wild mushroom to make a hearty
meal.
whenever you want -- just for yourself! Or to make it easier to serve to your
guests and family. Lasagne is Great comfort food.
Tip 2: the sauces make a very good base for stews. Robin sautees onions and
vegetables and adds them to the lamb ragu or the wild mushroom to make a hearty
meal.
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:
Kiwi berries, Concord grapes, seedless grapes, Bartlett pears, and apple cider.
Apples: Honeycrisp, Crimson Crisp, Swiss Gourmet, Gala, Macoun, Snow Sweet,
Fuji, Jonathan, Jona Gold, Mammoth Black Twig, Suncrisp, Gold Supreme, Baldwin,
Roxberry Russet, Ambrosia, Nittany, Northern Spy, Yataka, Stayman, Winesap,
Granny Smith, Arkansas Black, Gold Rush, and Pink Lady.
PRO TIP: Ask Kathy about the best apples for every purpose. She is a font of info. Ask Kara about cooking and recipes. She is an expert.
Kiwi berries, Concord grapes, seedless grapes, Bartlett pears, and apple cider.
Apples: Honeycrisp, Crimson Crisp, Swiss Gourmet, Gala, Macoun, Snow Sweet,
Fuji, Jonathan, Jona Gold, Mammoth Black Twig, Suncrisp, Gold Supreme, Baldwin,
Roxberry Russet, Ambrosia, Nittany, Northern Spy, Yataka, Stayman, Winesap,
Granny Smith, Arkansas Black, Gold Rush, and Pink Lady.
PRO TIP: Ask Kathy about the best apples for every purpose. She is a font of info. Ask Kara about cooking and recipes. She is an expert.
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, exactly what you need for the arctic days.
Robin's Tip: For a change, puree the Hungarian Mushroom Stew and top with
Swirly Girl's yogurt.
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, exactly what you need for the arctic days.
Robin's Tip: For a change, puree the Hungarian Mushroom Stew and top with
Swirly Girl's yogurt.
Mountain View:
Fresh turmeric, *New* purple & green napa, red kuri squash, delicata
squash, butternut squash, tomatoes, german butterball potatoes, broccoli, cauliflower,
cabbage, mixed sweet peppers, garlic, green luobo, kohlrabi, purple daikon,
Hakukai sweet salad turnips, watermelon radish, cherriette radish, bok choi,
beets, fresh herbs, mixed hot peppers, shishitos(pepper), scarlet frills,
collards, lettuce, *New* Radicchio, and fresh cut herbs.How in the world do they get German Butterball potatoes to taste creamy....and buttery?
Fresh turmeric, *New* purple & green napa, red kuri squash, delicata
squash, butternut squash, tomatoes, german butterball potatoes, broccoli, cauliflower,
cabbage, mixed sweet peppers, garlic, green luobo, kohlrabi, purple daikon,
Hakukai sweet salad turnips, watermelon radish, cherriette radish, bok choi,
beets, fresh herbs, mixed hot peppers, shishitos(pepper), scarlet frills,
collards, lettuce, *New* Radicchio, and fresh cut herbs.How in the world do they get German Butterball potatoes to taste creamy....and buttery?
Dumplings & More:
Pork and Pumpkin, Bok Choy, Turkey, Mushroom Dumplings, chinese style peanuts,
five spice edamames, and Grandmother's secret chilli oil sauce. Szechuan women
making Szechuan dumplings with market ingredients. Sample at market and take
frozen packs home -- it only takes 10 minutes to cook them and the result are
so much better than take out.... Robin will be serving them Saturday night to
her whole family coming down from New York.
five spice edamames, and Grandmother's secret chilli oil sauce. Szechuan women
making Szechuan dumplings with market ingredients. Sample at market and take
frozen packs home -- it only takes 10 minutes to cook them and the result are
so much better than take out.... Robin will be serving them Saturday night to
her whole family coming down from New York.
Garners:
Acorn squash, kabocha squash, spaghetti squash and pumpkins. Tomatoes,
zucchini, mixed greens, sweet potatoes, potatoes, cucumbers, purple top
turnips, and watermelon radishes. Peppers: hot peppers, bell peppers,
jalapenos, and poblanos. Eggplant, collards, green kale, broccoli,
cauliflower, cabbage, baby lima beans,october beans, stoneground grits, pasta
sauce, bloody mary mix, jam, basil bunches, cilantro bunches, greens and cut
flowers.
Acorn squash, kabocha squash, spaghetti squash and pumpkins. Tomatoes,
zucchini, mixed greens, sweet potatoes, potatoes, cucumbers, purple top
turnips, and watermelon radishes. Peppers: hot peppers, bell peppers,
jalapenos, and poblanos. Eggplant, collards, green kale, broccoli,
cauliflower, cabbage, baby lima beans,october beans, stoneground grits, pasta
sauce, bloody mary mix, jam, basil bunches, cilantro bunches, greens and cut
flowers.
Keswick/Swirly Girl: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.Ask Mark which cheeses you should serve together for the holidays?
What makes the best cheese platter? How many cheeses? How much for how many
people? Which should you leave whole and which should you slice? Or cube?
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.Ask Mark which cheeses you should serve together for the holidays?
What makes the best cheese platter? How many cheeses? How much for how many
people? Which should you leave whole and which should you slice? Or cube?
Number 1 Sons:
Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind): Sicilian Spears, Gin-Ginger, Crispy Koshers, Sunny Dills, Super Sours, Half Sours, and Honey Habs. Other pickled
Veg: Hot Hearts, Turmerine Kraut, Stinkin’ Rye Kraut, Clean Kraut, Giardiniera,
Cider Masala Beets, Golden Beets, and Giardiniera. Kombuchas flavors are
Turmeric Tang, Lavender Fizz, *New* Root Beer, 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 Spears, Gin-Ginger, Crispy Koshers, Sunny Dills, Super Sours, Half Sours, and Honey Habs. Other pickled
Veg: Hot Hearts, Turmerine Kraut, Stinkin’ Rye Kraut, Clean Kraut, Giardiniera,
Cider Masala Beets, Golden Beets, and Giardiniera. Kombuchas flavors are
Turmeric Tang, Lavender Fizz, *New* Root Beer, 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.
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). Seasonal Pies:
Pumpkin, Salted Caramel Apple, Bourbon Pecan, Pumpkin Cheesecake, Sea Salt
Chocolate Chess, Quiches: Cheddar Broccoli, Spinach with Sun Dried Tomato, and
Kale, Pesto, Parmesan.
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). Seasonal Pies:
Pumpkin, Salted Caramel Apple, Bourbon Pecan, Pumpkin Cheesecake, Sea Salt
Chocolate Chess, Quiches: Cheddar Broccoli, Spinach with Sun Dried Tomato, and
Kale, Pesto, Parmesan.
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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