GOODMORNING BLOOMINGDALE Sunday June 7th 10am till 2pm Located on R street NW between First Street and FLA ave
How did you like having the Farmers’ market ATM and EBT machine? It is back again this week and will be for the rest of the season. The transaction charge goes directly to help support our having food stamps at the market.
New:
• MORE Summer Squash at Garner
• Chioggia beets– grate it RAW with cabbage into a slaw. Yum.
• cucumbers–20great with keswick feta cheese
• shelled peas at Garner
• okra– really! (roast it, then sprinkle on salt, ground cumin and lime – even okra haters love it that way)
• peas at SnowBear
• Miniature Cabbage at SnowBear
• spinach
• squash flowers– NPR is doing a story about our Squash flowers and how to cook them!
• Yarrows at Greenstone
Come EARLY for the Olive Oil Hamburger Buns!
SnowBear: our certified naturally grown (an organic classification) farmers from Loudoun County! I used their young tender spinach in a salad a few days ago. Their Simpson and Jerrico lettuce is very flavorful. Lots of other mixed greens. Cabbage for cole slaw, broccoli to stir fry quickly with their spring onions, scallions, chives, White Russian and Dinosaur Kale. New this week: Peas and Miniature cabbage and baby bok choy.
Easy recipe for two: Pea and lettuce soup. The French saute chopped onions until soft, add shredded lettuce until wilted , then a cup of peas, (water or broth to cover), salt, pepper. Simmer Great20hot– or cold with Keswick yogurt swirled in. Lovely green color and it tastes of late Spring!
Tip: Did you know that if you slowly stew radishes in a covered pan in a bit of butter, they taste just like baby turnips?
Greenstone Fields: Mushrooms, mushrooms, mushrooms. Come early for the shittakes. Their fields are recovering from that frost a few weeks ago and they will have LOTS more flowers: larkspur, yarrow, buplerum, in addition to lilies, veronica, and native grasses. Buplerum is a new flower for me but its root is one of the mainstays of Chinese medicine. It is very pretty.
Did you know? : Not only are they delicious, but Shitakes contain lentinan, a potent immune booster and cancer fighter. Research indicates they fight cancer and heart disease while strengthening the immune system. In Asia they have been used for centuries to treat a myriad of symptoms from upset stomachs to colds and flu, and even exhaustion.
DON”T LET SOMEONE GET YOUR GOAT!! Order on line
Keswick: I asked Melanie: Where’s the Blue Suede Moo blue cheese? Here is an interesting response from Melanie about how cheeses change with the season. “When the cows went out on spring pasture the milk changed slightly. The resulting cheese “Scratch Cheese” is good but too high in moisture for the blue to take hold. We are selling it as well, since it is delicious- just not like the blue. (WE will have more blue later in the season) We will have some of that at U St for your customers to try. You could feature our fetas- we=2 0have lots of them. Just what your salad wants! Feta.
Fetas: We have plain, herbes de provence, italian herb, tomato and basil and chives and dill or Marinated Feta. The chef from Vidalia was doing a cooking demo at Dupont yesterday at Toigo’s stand and he made a very nice salad with arugula, strawberries and our plain Bovre.” Plus lots of yogurt, ricotta, quark,20cheddars, and all their interesting aged raw milk chees es.
Painted Hand: Interested in a quarter goat for grilling??? Email Sandy sandra@pa.net
THERE’S A GOAT IN MY KITCHEN
NPR.org, March 4, 2005 · The average American cook knows three things about goats: they are cute and sport fashionable goatees, they make cheese, and they eat tin cans, though the latter has never been authenticated. But goat is also among the most popular meats in the world, and for good reason.
Contrary to common perception, goat (or kid, really, which is a young goat) is not gamey at all, and it does not taste a bit like chicken! What’s more, goat is healthful. Put aside your South Beach Diet t-bone; goat is high in protein and very low in fat: It has 143 calories per 100 grams, compared with 305 for beef and 223 for chicken.
Because the meat is so lean, especially the leg, it is often marinated or rubbed with spices then refrigerated overnight before cooking. All parts of a goat are excellent cooked on a spit over a large mound of red hot embers, although apartment dwellers might consider roasting or braising their goats.
It’s unlikely that you’ll find a goat in your local supermarket. Most chefs buy them from ethnic markets, especially Middle Eastern stores. Ask for a kid weighing up to 14 pounds and have it butchered into shoulder, hindquarter, ribs and legs.
The whole goat — including the scary looking head, which actually contains some succulent meat — can feed up to 10. The leg alone can serve anywhere from two hungry aficionados to four wary novices who “just want to pick.” The shoulder and the rack yield the most meat. You can remove the meat (or have the butcher do that) and make kebabs.
There are as many ways to season goat as there are people who cook it. Probably the best-known recipe is Jamaican “jerked” goat. There is no pulling and tugging here, rather, the term refers to a mix of seasonings combined to make a paste or rub. Ingredients vary, but they typically include allspice, nutmeg, cinnamon and minced hot peppers. The rub is worked into the meat, which rests overnight in a refrigerator before roasting.
Without question, the best roasted goat I’ve ever tasted was at a highly regarded restaurant in Philadelphia called Vetri. Marc Vetri, the chef-owner, is a fervid goat promoter, spreading the gospel of this unheralded meat. When I dined there last, he roasted the meat along with some milk, which caramelizes the pan juices to create a rich sauce.
I spoke with him the other day, and he reported that, after nine months of dogged experimentation with seasonings and cooking techniques, he has reached goat nirvana. In brief, it involves seasoning it well an d slowly cooking the goat over varying temperatures.
Chef Vetri offers this technique for home cooks: “The goat should not be larger than 14 pounds (the butcher can section it). Season the meat with salt and pepper, or whatever you prefer, and place it in a large roasting pan, covered, at 325 degrees for three or four hours (until tender). Turn up the heat to 450 for about 20 minutes, or until nicely bro wned.”
Here is a typical recipe for Caribbean jerked leg of goat. It is also delicious with other parts of the goat, and with chicken.
Jerked Goat
Serves 2 to 4
· 2 cups onion, chopped
· 4 to 6 cloves of garlic, finely chopped
· 1 tablespoon fresh thyme leaves (or 2 tablespoons dried leaves)
· 2 teaspoons salt
· 2 teaspoons freshly ground black pepper
· 1 tablespoon allspice
· 1/2 teaspoon ground nutmeg
· 1 teaspoon ground cinnamon
· 3/4 teaspoon cayenne
· 1/4 cup of soy sauce
· 1 hot pepper, or to taste, chopped, or teaspoon hot pepper oil
· 1 leg of goat with bone in
Directions
1. Mix or puree together the onions, garlic, soy sauce and spices to form a paste.
2. Pierce the leg of goat and rub the paste over the meat; cover or wrap in foil and refrigerate overnight. (Any unused paste can be stored in a glass jar in the refrigerator for up to a month.)
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3. Preheat the oven to 325 degrees.
4. In a large pan (cast iron is best) on a hot stove sear the meat well on all sides.
5. Cover meat loosely with foil and cook for one to two hours or more depending on weight — until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking.
Note: If you use a tougher cut, such as a neck roast, marinate the meat in a mixture of beer and lemon juice overnight. Apply t he rub in the morning and refrigerate for four more hours.
by Bryan Miller
Plenty of goodies for summer grilling–veal & goat chops, goat leg steaks, veal or beef burgers and traditional German-style bratwursts. 100% goat meat breakfast links–30% less fat than pork, but just as tasty. They are made with kosher collagen casing so if you don’t eat pork, you can still enjoy these links. For epicureans who want the BEST stock or demi-glace, there will20be plenty of meaty veal bones.
And eggs, of course!
Copper Pot Pastas, Sauces and Jams: Stefano is going20to bring MORE of his gnocchi and MORE of his spinach ricotta and beet-goat cheese ravioli this week. The beets are from Garner, the ricotta is from Keswick — what could be more local? Plus all the other pastas, ravioli, sauces and jams.
Common Good: o ur most local producer at the Gage-Eckington school, has lots of herbs and plants.
Garner: Bernard’s Northern Neck fields are already starting to produce the=2 0summer crops. Okra, summer squash including 8 ball, gold bar, yellow zucchini, white patty pan, sunburst. Cucumbers this week as well. Red Pontiac and White Superior NEW potatoes that steam in a few minutes and make great potato salads, Red Ace and Cioggia beets, lettuces, red and white spring onions, radishes of several colors, Swiss Chard, arugula, turnip greens, spinach, squash flowers, shelled peas,
Reid: Caitlin’s got STRAWBERRIES and lots of great kitchen herbs that are not too late to plant….apple butter, salsas, fuji and pink lady apples. I think I need more basil. Never have enough basil.
Truck Patch Farms: MORE Asparagus, of course. Strawberries – both Chandlers and my personal faves — the deep red, sweet Earliglows. Many seed catalogues call it the best-flavored of all the strawbs for eating out of hand and preserving. Decide for yourself. Arugula, Spring Mix, Lettuces, R ed Chard, curly kale,, chives, garlic chives, tarragon, mint. Black Angus grass -fed beef, pastured pork of all cuts and sizes and sausages. Make a very juicy burger with ground pork and beef!
And serve it on one of Panorama’s olive oil buns or Parmesan hamburger rolls. The Washington Post raved about them two weeks ago..
Panorama: Loic is in still in France, , but Emmanuel and Phoebe will have even MORE of the Olive Oil hamburger buns he bakes for Michel Richard’s hamburgers at Central. They have been very popular last week after the Post called them SPECTACULAR , but you should be able to try them this week. Plus the breakfast breads, sticky rolls, raisin pumpernickel, sliced ryes, sourdoughs, multi grains and the famous Rustiques that are baked exclusively for Citronelle, Central, CityZen and us! Have you tried the French style Pumpernickel bread they created for me? It is made for cheese, smoked salmon or smoked20turkey sandwiches. Good, toasted, with Keswick’s quark, for instance.
Their Challah makes excellent bread pudding — and French Toast. (Think brunch!)
See you Sunday.
Bates Area Civic Association 