From: Markets & More
Hello BFM fans,
This Sunday is the last Market of the
year, it is the last until spring to stock up on your favorites. Here is
a faster way to do turkey: butterfly
and burgers.
To add more flavor to your stuffing
why not add mushrooms? Stuffed,
they will be stuffed with flavor.
Adding root vegetables can change up your mash this year! And that COLOR!
- Market open until Sunday November 24th
- Bike House will be here from 11 to 1 to help you fix your bike.
New and Notable:
- Dumplings & More is back--
try their vegetable or their turkey or their pumpkin and pork for Thanksgiving
- Keepwell Vinegar is back with their new Gochujang,
fermented korean hot sauce
- Langdon Wood Barrel Aged Maple Syrups and hot sauces
- Three NEW cheeses at KESWICK/SWIRLY
GIRL
- Every Tday feast needs a variety of
condiments, pickles and ferments. Number 1 Sons has about 20 every week.
The Cider Masala curried beet is a vinegar pickle and just the bright
purple color we all need to brighten up Thanksgiving tables.
What Should You Stock
Up on?
- Apples last a good month in the
fridge if you put them in a thick plastic apple bag: use bags thick enough
to protect the skin-- large freezer bags fx and pierce with dozens of
holes to let the apple gas escape. Don't store apples near the carrots --
the gas makes carrots bitter.
- Winter Squash lasts months in a cool
basement or closet
- Cheeses are good for weeks in the
fridge--Keswick/Swirly Girl yogurt lasts for weeks too.
- Keep the dumplings and the pastas in
the freezer so you can create a resto quality meal in minutes.
- Wrap Panorama bread in aluminum foil
and freezer bags in the freezer
- Onions and garlic lasts a long time
in a cool space -- but not the fridge
- Pickles and Kimchi and Krauts mature
and go on and on in the fridge--
- Keep King mushrooms in paper bags in
the fridge
- Dry fresh herbs like rosemary,
thyme, sage, mint, savory, lemon verbena by tying them and hanging them
upside down. Once they are completely dry, store in glass jars.
- Dehydrate hot chiles at the lowest
oven temperature (under 200!) overnight, cool and then flake or grind into
your own chile powder. You can adjust the heat by removing all the seeds
and putting in just a few.
- Dry chiles by threading a needle and
stringing a bunch of them in out of the light until they are dry
- TIP: zest all organic citrus before
you cut them for juice. Then freeze the zest (or candy them)-- No, not at
market but you do this.
- Cider freezes for months but
remember to remove a few inches of cider for expansion before you do
- Keepwell Vinegars (etc) last for months,
years. Great Gifts!
- Langdon Wood barrel aged maple
syrups and hot sauces also last a really long time. Great Gifts!
Need a Thanksgiving
Turkey?
Contact
Julie at Groff's Content. https://docs.google.com/forms/d/e/1FAIpQLSe1N9yHyy1etDyK_-Imz7cIGs5MYCnZmjsyQox4-JX9O51T7g/viewform
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.
Dumplings & More:
Two Szechuan women make 4 kinds of dumplings, chinese style peanuts, five spice
edamames, and secret chilli oil sauce. They sell them frozen and the frozen
dumplings cook in just 8-10 minutes. Do not defrost.
Langdon Wood Maple Syrup:
Barrel-aged: Brandy maple syrup, Malt Whiskey maple syrup, Cider maple syrup
and Hot Sauce. Sriracha sauce.
Keepwell Vinegars: Wonderful
vinegars fermented from locally sourced fruits and vegetables. Specially
created holiday gift box of smaller bottles so you can give a great range of
their vinegars -- or be able to try 4 of them for yourself. NEW: Korean
fermented hot sauce:
Reid's Orchard:
Kiwi berries, concords grapes, seedless grapes, Bartlett pears, and apple
cider. Apples going to market : 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.
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 that wonderful Hungarian
Mushroom Stew from a family recipe.
Mountain View:
Fresh turmeric, 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, radicchio, and fresh cut herbs.
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, stoneground grits, pasta sauce, bloody
mary mix, jam, basil bunches, cilantro bunches, greens and cut flowers.
Cucina Al Volo: Freshly dried pasta,
ravioli, and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato,
wild mushrooms, eggplant norma. Beef Lasagne and Eggplant Parm Lasagne too.
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.TIP: Ask Mark to recommend ideas for cheese platters for the holiday
parties and feasts. And which cheeses go with which Reid apples and pears...
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, 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.
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:
THE place to get your Thanksgiving Pies. Seasonal Pies: Pumpkin,
Salted Caramel Apple, Bourbon Pecan, Sea Salt Chocolate Chess, Pumpkin
Cheesecake, Sea Salt Chocolate Chess. 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). Quiches: Cheddar
Broccoli, Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.
Date: Sunday
Time: 9am-1pm
Where: 100 block of R St NW in front of the Big
Bear Cafe
From
Clara, the Teds and Robin
