From: Robin Shuster
Sent: Sunday, November 22, 2020 12:01 AM
Subject: Last BFM of 2020
Hi BFM friends,
((Spead the word that we are now able to match all of SNAP -- that means we DOUBLE SNAP benefts. And we match all of WIC and Senior ))
I thought I would share some inspirations for your feast so that you
have a wonderful, local Thanksgiving. Please stay safe and healthy.:
- Best way to cook baked sweet potatoes? Nik
Sharma thinks so
- Spicy brussels sprouts with
pork belly and habaneros? Pati Jinich loves hers.
- How to make silky soft and tender greens from Sohla
Goes Off Script-- she goes really rogue with pre soaked pasta (what?!)
- A new cauliflower and apple (with homemade Madras)
curry soup from Patricia Wells. Pretty too!
- Sweet Potato Pie, Smoked Turkey and
a self described "over the top" Mac n Cheese from local Afro.com
- And for a make ahead that Jeff and I
were thrilled with: Toni Tipton Martin's sweet potato salad with orange maple dressing.
NOT too sweet and gets even better after 24 hours in the fridge. It will
liven up any dinner.
- Potato
Leek Gratin from Smitten Kitchen who has been making it for 11 years.
Low fuss and easy with a simple cheffy tip: heat the cream with
the garlic, thyme, salt and pepper for a few minuts before adding it
to the spuds. If you do not have or like leeks, use a mix of onions and
shallots.
- How about October beans/Cranberry
beans/Borlotti beans on the table next week?. Joe Yonan is the king of beans. Also you should
read his tips on bean cooking - some of what we
thought were golden rules...are WRONG. (Yes, you can and shouold salt the
water the beans are cooking in).
- Sheetpans can be the way to go for
smaller feasts. The Washington post did a whole section of them Wednesday and some of
them propose harissa turkey legs or sumac potatoes or even
duck. Nor have they forgotten Vegetarians with a jewel like
Persian style delicata squash with roasted carrots and broccoli (or
broccolini)
- And if you want to take a break,
Puddin' owner, Toyin Alli, talks about her family traditions with Jonathan
Bardzik: Hot Water Cornbread, Brown Butter Bourbon Bread Pudding, perfect
plate of greens.
Stock up on your faves:
Reid apples will last for weeks in the fridge in a thick plastic bag
punctured with holes, their ciders freeze well but remember to remove an inch or so for expansion when it
freezes, Garner winter squash and sweet potatoes for months in a cool, dry closet or basement, Cucina Al
Volo's pastas and The Chinese Street Market dumplings and
stocks go right into the freezer, King Mushrooms
has dried mushrooms, Number 1 Sons
ferments stay a whole season in the fridge and their new hot
sauces last for years. Pano breadsshould be wrapped in
aluminum foil and a freezer bag. Kyle will tell you the best way to
keep Swirly Girl Cheeses for a month.
So, yes, you can have your favorites with your for a long time after this
weekend.
Whisked will have pies for
you:
"THANKSGIVING is upon us! I’ll be bringing plenty of large pies to
the market this weekend – even so, I’ll probably sell out. "
Think about Bourbon Pecan, Pumpkin and Apple Crumble....among their other
faves.
6 Pack Cookies: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl,
Snickerdoodle, Pretzel Cowboy, Assorted, Flourless Mexican Chocolate (GF),
VEGAN: Oatmeal Chocolate Chip, Lemon Poppyseed, Chocolate Blackout.
Shenandoah Seasonal: Ali says: "Baby
greens: lettuce mix, arugula, peashoots. Bunched greens: Siberian kale (my
favorite winter kale. It's rich in flavor and its leaves are amazing in a fresh
or wilted kale salad). Rainbow chard, pink and green celery. Roots:
frost-kissed carrots, Hakurei salad turnips, French breakfast radishe, cherry
belle radish. Assorted head lettuce varieties: romaine, oak leaf and summer
crisp. Asian greens: baby bok choi and if they size up, we will bring
mizuna and ruby streak mustard bunches."
TIP: This week for Thanksgiving we will have plenty of celery, carrots and
greens for everyone's table.
Reids Orchard and Winery:. Cider makes it Fall. UV processed Apple and Apple Grape
cider to preserve the flavor. Honey Crisp cider. Pasturized Apple and Apple
Cherry ciders. UV processed grape juice; seedless grape, concord grapes and so
glad to see the apples. Hosui Asian pears. Red Bartletts. Heirloom tomatoes,
cherry tomatoes, bell peppers in all colors, white potatoes, red potatoes.
Small pumpkins, cooking pumpkins. Plant some of their fresh herbs to keep you
going through the Fall. Honey. No sugar Apple butter. Pumpkin butter. No sugar
Applesauce.
More
apples: Honey crisp, Gala, Courtland, Early Fuji, Snow
Sweet, Jonagold, Stayman, Crimson Crisp, Golden Delicious, Macoun, Autumn
Crisp, Mustsu Crispin, Nittany, Granny Smith, Black Twig, Aztec Fuji, Gold Rush
and Rome. Pink Lady. Winesap. And probably some new other new ones this
week as well. They grow 75 varieties, you know.
CHINESE STREET MARKET POPUP (AKA Those DUMPLINGS) Did you
know that one of Ted's other jobs is prep cook Supreme for Chinese Street
Market? He is wicked sharp and fast with his cleaver. Pre
Order here THURSDAYS 10
PM for your East Asian handmade, flash-frozen dumplings, buns,
shumai and more. Did you know that they spend hours toasting their
peanuts? Text at 202
596 6985 or email at chinesestreetmarketdc@gmail.com
https://www.thepopupchinesestreetmarketdc.com/
Dumplings: Pork and Chinese Celery, Chicken and Corn and Shiitake, Fish
and Perilla and Tomato, Assorted Veggie and Tofu, Eggplant and Egg and Chinee
Green pepper.
Noodles: Dandan
Noodles, Beef Noodle Soup (Sichuan version, Picled Veggie Rice noodle Soup
(Sichuan version) This is Vegan and gluten free. The broth is made of assorted
mushrooms.
Garners: Dana
wants you to notice: Brussels sprouts. Multicolored Cauliflowers. Napa
Cabbage. Plus lots of greens. Turnip Greens, Mustard Greens, all the
bunched Kales, Collards. Watermelon radishes and green daikon radishes. Peppers
are great for Thanksgiving too.
Sweet
Potatoes. Salad mix. Sweet white salad turnips. Butternut Squash
and kabocha, spaghetti, delicata, honey nut. Corn. Peppers in various
shapes and heat and colors, eggplants. cherry tomatoes. Okra. Swiss
chard, kales, various types of squash and zucchini, collard, tomatoes,
loose onions, stir fry greens, Salad mix, lettuce mix, cabbages. Hot
pepper jelly. Hot sauces. New potatoes. Hot peppers: Anaheim,
cayenne, Serrano, shishito, poblano, jalapeno, fresno, Tomatillos.
Cucina Al Volo: Fall is definitely pasta weather and isn't it great that you
can go from freezer to table in less than 10 minutes? Unless you are heating up
the lasagne. More than a dozen different freshly dried pasta, ravioli, and
great sauces: pesto, lamb ragu, beef bolognese, cherry tomato, wild mushrooms,
eggplant norma.
Number 1 Sons: Everything Fermented! Kimchi: Kicky
and Sons. Pickles (cucumber kind):Daniel says the Half Sours are super
tasty iteration this week- in Spears,. Crispy Koshers, Super Sours, Honey
Habaneros, Italian Giardiniera, Cider Masala Beets, Golden Beets. Gin
Ginger Daikons made with Chinese 5-spice and chiles and Szechuan
pepercornsKombuchas: Persimmon, Turmeric Tang, Original Ginger, Lavender Fizz.
Krauts: Clean Kraut. Stinkin' Rye Kraut, Turmerine Kraut
Hot Sauces, get your hot sauces.....and they make great gifts too.
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.
Groff's Content: lots of beef cuts, bacons, sausages, pork, chicken this
week. And lots of different things to make bone broths and soup stocks if you
don't buy theirs. Dog food too. Take home meals: Chicken enchiladas, Moroccan
chicken, braised pork pazole.
King Mushrooms: Shiitake, maitake, cremini, portobello, exotic mix,
lion's mane, king trumpet, chestnut and oysters. In orther words, lots of
choices. Don't forget that Hungarian mushroom soup-- for an unusual Tday soup
or a great lunch after market. Mushroom stuffing, anyone? Mushroom risotto?
Mushroom lasagne?
See
you Sunday. Stay well.
Robin and Ted
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