Subject: BFM: Chill with this melon and blueberry salad
Sent: Sunday, July 25, 2021 9:28 AM.
This chilled fruit salad is v. refreshing
Hi Everyone,
This simple cantaloupe and blueberry salad was a HIT at a recent dinner.
Peel and cut into chunks. Chill for the best flavor. Then sprinkle with
some lemon or lime. Dot in some blueberries and some torn mint - or basil
leaves. Some people add a tiny bit of sugar or honey. I did not
find that necessary. There is a version that offsets the sweetness with
some feta. And yes you can add prosciutto and make this appetizer.
But I liked it all fruit this time.
Want to see the results of Shenandoah's work in the fields? I just
saw some really gorgeous shots of their heirloom tomatoes carefully nestled in
their boxes-- ie harvested today for market. Ali wrote:
"This week will be a big tomato week for us so we are looking forward to
abundance in that department! Also some peppers starting kicking in. We have
had good luck with keeping radish prodution going and have a nice round of head
lettuces were are starting to harvest - summer crisp andlime green oakleaf.
Even thoug kale is finishe, everyone can stil count on us for greens. We will
have arugula and zesty salad, cabbages and chard.
NEW or NOTABLE this week:
- A
great summer pasta is fusilli with pesto, green
beans and potatoes.
You can use trofie but the fusilli at Cucina al Volo would be perfect.
- Groff
has beef hot dogs -- What do you put with your dogs? I like French
whole grain mustard, pickled onions, kraut, and salsa so verde. Cut
baguettes into hot dog rolls.
- Pano
has peach, plum and apple tarts this week.
- 6 kinds of melon at
Garner
- Lots of heirloom tomatoes at
Shenandoah
- The
very addictive Salsa So Verde is back at Number 1 Sons. Bright
tomatillos, spicy jalapeñoa, fresh garlic and onions ferment for two days
to give it extra tang. They say Perfect with Pork- but I say perfect
with everything.
- What
to do with greens? Make
Horta. I did last Wednesday night. It is even better the second
and third night. Last night I layered the horta on1/4 inch slices of oven
roasted eggplant over diced tomatoes with ricotta (but goat cheese
would be great too or burrata.) Sprinkle Parmesan. Added another
layer of eggplant amd sprinkled bread crumb and parmesan and baked a
bit.
Here is a sample of what we will have at market:
SHENANDOAH SEASONAL:
LOTS OF: Heirloom tomatoes, squash, eggplant. Shishitos.
Cucumbers, summer squash, escarole, frisée. Red, gold and candy striped beets.
A rainbow of radishes including those French breakfast radishes you swipe in
butter and sprinkle with sea salt. Cabbages in many shapes. The cone shape are
my faves. Greens and lettuces and herbs are thriving.. Dill, parsley,
cilantro add huge flavor to salads and grilled vegetables. Baby chard,
collards, Rainbow Chard, , Tokyo bekana, Lettuces (magenta, romaine, lime oakleaf),
Try the
Tomato and Dill Salad from Dione Lucas .
A new-to-us recipe from her Cordon Bleu cookbook of 1947! Scroll down to
find the recipe. From the Dept of Salads newletter which I recommend.
NUMBER 1 SONS: Super Sours are my faves but
I love everything at this stand. Crispy
Kosher, Half Sours, Sunny Dills, Honey Habs. Maybe Red & Butters. Clean
kraut, Snow Miso Kimchi, Radish kimchi, Sons Kimchi, Kicky Kimchi, Honey
Habañero daikons, , Masala beets, Golden beets, Giardiniera. Kombuchas
(Turmeric Tang, Lavender Fizz, Original Ginger and a new weekly seasonal flavor
surprize.
Don't forget the Salsa So Verde and the Hot
Hearts, fermented cabbage hearts with chipotle, garlic and carrots.
SECRET From the PICKLE FACTORY: If you take the chipotles and cloves of
garlic from the Hot Hearts and add charred summer tomatoes and onins, some lime
juice and cilantro and a splash of brine, you've got a salsa roja
that can't be beat. The warm spices from the Brine give it a distinctive depth.
REID's ORCHARD: Peaches and
Nectarines, white and yellow. 3 kinds of Plums. Blueberries, blackberries. red
and black currants, cherries. Earligold Summer Apples, Apricots. Cocazelle
zucchini, Diva and Pickling cucumbers. Green peppers. Green and yellow
beans.Big Dena tomatoes.
GARNERS PRODUCE: MELONS MELONS MELONS. Tomatoes of all kinds.
Corn. Blueberries, blackberries,
raspberries, peppers in many shades and shapes. Shishito peppers too. Lots of
glossy eggplant in all shapes. Lots of pretty squash, bunches of
basil and new potatoes, sugar snaps, Spring onions, scallions, garlic, carrots,
kales, arugula, lettuces, beets, radishes, bok choi, chard, spinach, collards,
broccoli, cauliflower, their own grits, cornmeal
CHINESE STREET MARKET: Yes, the dumplings and noodles and
the two spicy chile oils are back! Porky and Chinese Celery, Chicken and corn
and shiitakes, Veggie Medley & Tofu, Eggplant & Chinese greens.
Dandan Noodes. Special: Tsing rice cakes. Big Steam pork buns, Pork soup
dumplings.
This week's specials are from China's Hakka
cuisine.
CUCINA AL VOLO: Check out Yolanda's tips on our sister market's facebook
and instagram
pages. Don't forget the Pasta Salad!
Pasta Primavera with zucchini. Pappardelle wtih Arugula, Fettucine
with market Shiitakes and . Or get a ravioli which cooks in 4 minutes and
sauce it with one of their sauces. 12 different pastas...
WHISKED: Cool down by making yourself an ice ceam sandwich using
their cooking. While you are at it, add a scoop to any of their
award winning pies. Whether
it's a cookout, picnic or camping trip -- come prepared with some delicious
cookies and pies. Cookies: Chocolate Chip, Salty Oatmeal, Molasses Spice
Hazelnut Swirl, Pretzel Cowboy, Snickerdoodle. Vegan: Chocolate Black Out,
Lemon Poppyseed, Oatmeal Chocolate Chip. Mexican Chocolate has no Gluten
ingredients.
Pies: Apple Crumble, Bourbon Pecan, Lemon Coconut, Sea Salt
Chocolate Chess, Salted Caramel Apple and Stawberry Rhubarb
SWIRLY GIRL CREAMERY: 22 cheeses. Come check out this spread of cow and goat milk and mixed
milk cheeses. Morbier, Goat Cheddar, Onamar, Tomme, Goast Manchego, Tommy Goat,
Goat Gouda, Goat Feta, Cow Feta, Curds,Winter Morning, Cowttin, Chevre, Bovre,
Marinated Feta, Mira Flores, Farmhouse, Scratch, Garlic Tomme, Brie, Blue Moon,
Bhutlah.
Robin tip: grill some young eggplant or some young squash
and sprinkled quite a bit of their feta on it. Or heap with pureed feta.
Olive oil, mint. Could be basil.
KING MUSHROOMS: Grill
these mushrooms: Oyster, King Trumpet, shiitake, portobello, chestnut and
maitake this week. Also, tinctures, my favorite Hungarian Mushroom soup ....and
marinated mushrooms.
GROFF'S CONTENT: Carnivore Grilling Central. Beef hot dogs. Chicken
and Duck eggs. Pork and beef and 11 pork sausages and lots and lots of
lamb. Pork shoulder, chops, bacon, pork jowls.Lamb ideas: Julie's
special Leg of Lamb cut for two, Leg steaks for grilling, shoulder roasts,
shoulder chops are great in a crockpot. Have you tried the Denver Ribs --
Lamb spare ribs. The whole range of steaks and tons of ground beef.
Turkey Lasagne and Turkey Pot Pie, Shepherd's Pie, Meatballs in Marinara, Bone
Broths, Pork Liver Pate. Ham and White Bean soup. Julie told me everyone
needs to try the thinly sliced "Fajita steak"
PANORAMA: Baguettes,
croissants (classic butter, chocolate, rain, almond), sourdoughs, multigrain,
whole wheat, Plie, Danish, sticky buns, Breton Kouign Amann, palmier, turnover,
quiches, bagels, strudle, bricohes, challah, brioche bun, ciabatta, French
boule, French loaf, Foccaccia, Olive seed loaf, pumpernickel, rye, muffins,
breakfast loaf, olive oil bun..
- We are
welcoming well-behaved doggies on short leashes again.
- Please continue
to mask if you are unvaccinated (or just want to be cautious).
- Enter and Exit
the market at either First and R or R and Florida only
- Please avoid
crowding each other when there are lines at stands
Looking
forward to seeing everyone.
Robin and Ted
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