DC Harvest

Now We're Just Showing Off...

Menu: Cibola Farms Bison Hot Dogs wrapped in Torpedo onions and beet greens from Tree and Leaf Farm and topped with Fields of Grace Gouda and homemade Green Tomato Ketchup. Tomatoes on the side from Bull Run Mountain Farm (also the source of the green tomatoes) with Fields of Grace mozzarella. The buns are Homemade from Moutoux Orchard Whole Wheat Flour.

The hot dogs were excellent; the inch-plus wide links come fully cooked and had enough flavor that we did not feel like we were eating something meant for kids. I halved the torpedo onions and wrapped some of the larger shells around the dogs before putting them in the frying pan with a bit of water. They are good onions, but I undercooked them and had a hard time biting through the thick pieces.   The beet greens were intended to add a bit of astringency to the dish. The raw milk Gouda was perfect for this, I put it on at the end so it would melt just a touch. Fields of Grace’s Mozzarella is the pre-packaged low-moisture kind and I must confess a strong preference for the fresh variety. Still, F of G’s is far better than any store-bought version and I would love to try it on a pizza sometime.

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Now We're Just Showing Off...

The Menu:

• Hot Dogs:  Cibola Farms Bison Dogs
• Onions:  Tree and Leaf Farm torpedo Onions
• Cheese: Fields of Grace
• Buns: Homemade from Moutoux Whole Wheat Flour
• Tomatoes: Bull Run Mountain CSA
• Green Tomato Ketchup: Homemade from Bull Run CSA tomatoes

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I get asked all the time if I know a place to get locally grown & milled flour.  Somehow, I’ve miss Moutoux Orchards all these years.  They are a local CSA/Direct farm that grows the standard fruits and vegetables, but also has grains.    Art D. and I took our first trip over to the Falls Church farmers market and were really pleased by what we found.  This market isn’t exactly nearby for us, but somehow I think we’ll be find excuses to head out there more often.

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Beetza is the flavor sensation that is rockin' the nation

Too hot to use the oven, so I fired up the grill. Whole wheat crust made form Raphine Mill flour, beets from Bloomingdale farmers market, Goat cheese from Cherry Glen Farm, fennel from Bull Run Mountain farm. Wood from my shop and the neighbor’s oak tree

Aug 23 Market Buys

One of the comments we hear a lot is  … so, the gooseberries are great and all, but I can’t make real meals just by shopping at the farmers markets.   And, even if I could, it would cost a fortune!

Well, we’re here to dispel those myths and show you how it can be done.  This week, my CSA brought me corn, summer squash, tomatoes, lettuce, and peaches.  At the market (see above), I bought peaches, pluots, eggplant, sweet potatoes, bell peppers, pimientos (the little red peppers), basil, chives, dandelion greens, sweet potato ravioli, garlic lingini, bread, mozarella cheese, and blackberry ice cream (Dolcezza is totally worth the $6 splurge!).  Here’s my plan for the week:

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