porcupine Posted February 13, 2015 Share Posted February 13, 2015 And I found both at the Rockville My Organic Market. Thanks, all! 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted February 13, 2015 Share Posted February 13, 2015 Beautiful big poblanos were $1.99 a pound at the Georgetown Safeway a couple of days ago. I usually get them at Whole Foods. Same with tomatillos. Shoppers Food Warehouse usually has them, although the one in Seven Corners at least has them bagged up in multiples, so you can't choose the ones you want. Link to comment Share on other sites More sharing options...
ktmoomau Posted March 7, 2015 Share Posted March 7, 2015 Citric acid- I can order it off amazon, but can you find it locally in Arlington area? Link to comment Share on other sites More sharing options...
TheMatt Posted March 7, 2015 Share Posted March 7, 2015 Citric acid- I can order it off amazon, but can you find it locally in Arlington area? If you don't need huge amounts, most grocery stores will have it with the canning supplies. Ball has a bottle of it I've bought before. It might also be in the Kosher section as sour salt. Health food stores might have it in even greater sizes. 1 Link to comment Share on other sites More sharing options...
porcupine Posted March 10, 2015 Share Posted March 10, 2015 Where can I buy preserved lemons? Link to comment Share on other sites More sharing options...
Ilaine Posted March 10, 2015 Share Posted March 10, 2015 Preserved lemons = any Middle Eastern market, most of your better olive bars at places like Whole Foods, e.g., I know for sure I've seen them in Alexandria, Fair Oaks. What I am looking for today, turnip greens with the turnips attached. Preferably organically grown. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 10, 2015 Share Posted March 10, 2015 What I am looking for today, turnip greens with the turnips attached. Preferably organically grown.Try Mom's Organic Market in Merrifield. I vaguely recall seeing white turnips with the greens a few days ago. I could be wrong about that, so maybe call before you go. Link to comment Share on other sites More sharing options...
porcupine Posted March 13, 2015 Share Posted March 13, 2015 Answering my own question in case anyone is interested. BreadFurst carries preserved lemons (house made, of course). Link to comment Share on other sites More sharing options...
Bart Posted March 13, 2015 Share Posted March 13, 2015 Citric acid- I can order it off amazon, but can you find it locally in Arlington area? This may be too late but they sell it at "My Local Home Brew Store" in Falls Church (very close to Bangkok Golden. They sell it in power form only. Link to comment Share on other sites More sharing options...
ktmoomau Posted March 13, 2015 Share Posted March 13, 2015 Dot! Already ordered it on Amazon, but that's good to know for the future. I am going to try to start making some of my own soda syrups and many need citric acid. Link to comment Share on other sites More sharing options...
plarkins Posted March 21, 2015 Share Posted March 21, 2015 Anyone know where to find veal stock?.... assuming I don't have time to make it myself. I already checked with Org. Butch of McLean and they do not make it. Thx Link to comment Share on other sites More sharing options...
Rhone1998 Posted March 21, 2015 Share Posted March 21, 2015 Anyone know where to find veal stock?.... assuming I don't have time to make it myself. I already checked with Org. Butch of McLean and they do not make it. Thx I have seen it at the Ris stand at Union Market. Link to comment Share on other sites More sharing options...
plarkins Posted March 21, 2015 Share Posted March 21, 2015 I have seen it at the Ris stand at Union Market. ah perfect. thanks! Link to comment Share on other sites More sharing options...
Ilaine Posted May 2, 2015 Share Posted May 2, 2015 Still looking for small white turnips with greens attached. Zora suggested Mom's, but I haven't seen them at the Merrifield Moms. Also, okra. American wild caught shrimp. American crabmeat. Planning on making gumbo. Turnips NOT for gumbo. Link to comment Share on other sites More sharing options...
farmer john Posted May 3, 2015 Share Posted May 3, 2015 The turnips should be "turning up" at farmer's markets any time now. Link to comment Share on other sites More sharing options...
weezy Posted May 4, 2015 Share Posted May 4, 2015 turnips at the Falls Church farmer's market on Saturday, okra can sometimes be found at H-Mart in Annandale. Gulf shrimp, frozen, on sale all over the place this week. Haven't seen American crabmeat, but lobsters are plentiful and reasonably priced lately. Link to comment Share on other sites More sharing options...
Ilaine Posted May 5, 2015 Share Posted May 5, 2015 I found Gulf shrimp at Mediterrafish. Unfortunately, head off. I wanted head on to make shrimp broth. Also, all they had was jumbo, which is actually not good for gumbo. I had to cut them into bite size pieces, which was a waste of the premium price one pays for the jumbo. Where did you see Gulf shrimp? I also used a pint of shucked oysters from Washington state at Great Wall, since I couldn't find American crab. I didn't like it. I also tried putting in clam juice to supplement the scanty shrimp broth I was able to make, and didn't like that either. But, we live and learn. Link to comment Share on other sites More sharing options...
weezy Posted May 5, 2015 Share Posted May 5, 2015 The Giant stores' seafood department has Gulf shrimp this week -- head off, but various sizes. Link to comment Share on other sites More sharing options...
Ilaine Posted May 6, 2015 Share Posted May 6, 2015 Score! Small white turnips with beautiful greens at the Wakefield Farmer's Market. Three bunches for $5. My Chinese step-mother cuts the greens off the turnips, then cuts the turnips into wedges, not dice. She fries bacon, then cooks the turnips in the bacon fat, then throws in the washed greens, cut up, still wet, but no other water, turns down the heat, puts on a lid, cooks until done, then sprinkles crumbled bacon on top. It is delicious. Had leftover gumbo for supper last night. Threw in some shredded chicken. Decided that I liked the clam juice in it, after all. Doubt many people put clam juice in their gumbo but it adds a nice touch. 1 Link to comment Share on other sites More sharing options...
Josh Posted May 9, 2015 Share Posted May 9, 2015 Has anyone seen morels in DC? 1 Link to comment Share on other sites More sharing options...
porcupine Posted May 10, 2015 Share Posted May 10, 2015 They've been offered by one or two Dupont Market vendors the past two Sundays. 1 Link to comment Share on other sites More sharing options...
Rieux Posted May 10, 2015 Share Posted May 10, 2015 It seems that most in DC (politicians, at least) have no morels. Link to comment Share on other sites More sharing options...
Bart Posted May 12, 2015 Share Posted May 12, 2015 For the past two weeks, Big Riggs Farms (something like that) has had them at the Crystal City farmers market. They were selling typical raspberry container's worth for 12 bucks! I'll check again today to see if they still have them. 1 Link to comment Share on other sites More sharing options...
Bart Posted May 12, 2015 Share Posted May 12, 2015 Bigg Riggs Farms didn't have any morels this week. They still had lots of ramps however. Link to comment Share on other sites More sharing options...
weezy Posted May 16, 2015 Share Posted May 16, 2015 Morels at the mushroom guy at Falls Church market this morning Link to comment Share on other sites More sharing options...
squidsdc Posted May 24, 2015 Share Posted May 24, 2015 Where does one find barley malt syrup? I don't believe I've ever heard of it before. Link to comment Share on other sites More sharing options...
weezy Posted May 24, 2015 Share Posted May 24, 2015 I suggest trying a health food store or Whole Foods. 1 Link to comment Share on other sites More sharing options...
Pat Posted May 24, 2015 Share Posted May 24, 2015 I suggest trying a health food store or Whole Foods. I believe I have seen it at Whole Foods, but I can't swear to that. Link to comment Share on other sites More sharing options...
squidsdc Posted May 24, 2015 Share Posted May 24, 2015 Thanks all. The recipe called for a few other items that we would need to seek out, so we're going with a different recipe. I'll keep it in mind for the next time! Link to comment Share on other sites More sharing options...
ktmoomau Posted June 19, 2015 Share Posted June 19, 2015 Anyone know somewhere not too far from Arlington, Va where you can get starter "mother"for vinegar? I want to make my own red wine vinegar. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 20, 2015 Share Posted June 20, 2015 Anyone know somewhere not too far from Arlington, Va where you can get starter "mother"for vinegar? I want to make my own red wine vinegar. I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely. 2 Link to comment Share on other sites More sharing options...
ktmoomau Posted June 22, 2015 Share Posted June 22, 2015 I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely. Thank you!! I had amazing red wine vinegar in Croatia, and decided I needed to make my own, this sounds even simpler than the Bon Appetit method! Link to comment Share on other sites More sharing options...
farmer john Posted June 22, 2015 Share Posted June 22, 2015 I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely. How much does the quality of the wine affect the quality of the vinegar produced? What type of wine do you prefer? (Please keep in mind that i know almost zippo about wine.) Link to comment Share on other sites More sharing options...
Ilaine Posted June 22, 2015 Share Posted June 22, 2015 farmer John, the better the wine, the better the wine vinegar, within reason. Gabriele Rausse, vintner at Monticello, occasionally teaches vinegar making at their annual Heritage Harvest Festival, and shared the most amazing wine vinegar made from Sangiovese wine. If it's tasty, and drinkable, it makes great vinegar. I am partial to wine vinegar made from fruit forward, intense tannic reds. I think he said he smuggled his mother of vinegar from Italy, but maybe he was joking. I do intend to buy a small sideways oak barrel one day, as that's better than glass for making vinegar. Pour the wine in the bunghole on top, decant the vinegar via a spout on the side. But the glass method works. I keep the bottle in a dark cabinet and put a paper towel secured with a rubber band on top to keep out fruit flies. Sandor Katz recommends using 25% raw, live vinegar (e.g. Bragg's apple cider vinegar) to a batch and sealing with wax when done (2-4 weeks) because the acetobacter will eventually turn it into water and carbon dioxide. The less formal method used by Zora and me has led, in my observation, to relatively random results, but usually satisfying. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 22, 2015 Share Posted June 22, 2015 This was the Bon Appetit method, just fyi: http://www.bonappetit.com/recipe/your-very-own-vinegar#recipe-ingredients Perhaps this all should be moved to the Vinegar mother thread just seeing that. Link to comment Share on other sites More sharing options...
Ilaine Posted July 9, 2015 Share Posted July 9, 2015 Kirby cucumbers, unwaxed, preferably organically grown? Dill heads? In Virginia only. I assume they're showing up in farmer's markets, but not mine. Link to comment Share on other sites More sharing options...
Bart Posted July 9, 2015 Share Posted July 9, 2015 One vendor had dill at the Crystal City farmers market this week and it did have the yellow seed heads attached. I bought the one and only bunch he had for sale. I thought that was very strange. As for "Kirby cukes"......I remember reading a cookbook in the very early spring and they were going on and on about Kirbys, so I consulted all my seed catalogs and favorite companies and couldn't find anyone selling Kirby cucumbers. Then I found this note online: Kirby Cucumbers is now a generic term for any small cucumber sold for pickling Again at the Crystal City farmers market, they had some small cukes, but not a huge amount, and they weren't specifically pickling cukes. The best ones they had for pickling were the white ones which are a little shorter and stockier than the regular kind. Link to comment Share on other sites More sharing options...
Ilaine Posted July 9, 2015 Share Posted July 9, 2015 Pickling cucumbers, including Kirby, have a thinner skin and a smaller seed, so they make crisper pickles than slicing tomatoes. They have a distinctive look, short, narrow in diameter, and typically a spiny skin rather than warty. I know I've seen baskets of them at the end of the season going dirt cheap, but I am in the mood to pickle some now. Similarly, dill heads are something you are more likely to see in later summer. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 11, 2015 Share Posted July 11, 2015 I prefer the flavor of dill weed, not seed. I've been pinching my dill plants so they won't flower. No cucumbers of any kind yet, in the farmers markets here in Maine. Link to comment Share on other sites More sharing options...
Ilaine Posted July 25, 2015 Share Posted July 25, 2015 Rennet. I tried to make homemade cultured cottage cheese. You mix milk, buttermilk and rennet and leave on the counter for 12-16 hours. Nothing happened. Turns out rennet has a shelf life. 24 months for tablets, 9 months for liquids. Mine is so old it doesn't have a date stamp. Perhaps decades. Btw, after letting it culture there are many other steps. Complicated but there are videos on YouTube. A lot of work but I am craving that cultured flavor but using full fat milk, not skim. Edit: found it at Moms in Merrifield. 1 Link to comment Share on other sites More sharing options...
Bart Posted July 27, 2015 Share Posted July 27, 2015 I prefer the flavor of dill weed, not seed. I've been pinching my dill plants so they won't flower. No cucumbers of any kind yet, in the farmers markets here in Maine. Zora - This is the first year I'm growing dill and I don't really know what I'm doing. If you keep pinching the tops, will you be able to keep harvesting the fronds(?) for the entire season (like basil) or do you need to do succession plantings? I have a second and third crop started, but if I can get away with a single planting for the full season, I'd rather do that. Link to comment Share on other sites More sharing options...
ktmoomau Posted September 23, 2015 Share Posted September 23, 2015 I used to order Carolina Gold Rice from Amazon, but can no longer find it on there, anyone know where I can get it without paying about $10 in shipping fees? (Well you can get it parboiled on there which isn't what I want, and I could pay $10 for shipping from Carolina Plantation.) Link to comment Share on other sites More sharing options...
Pat Posted September 23, 2015 Share Posted September 23, 2015 I used to order Carolina Gold Rice from Amazon, but can no longer find it on there, anyone know where I can get it without paying about $10 in shipping fees? (Well you can get it parboiled on there which isn't what I want, and I could pay $10 for shipping from Carolina Plantation.) I usually get it from Anson Mills, but there is a minimum order and I buy it in combination with other things. I can't remember what their shipping charge is, but I stock up when I order, so it doesn't bother me. Their Carolina Gold rice is quite good. Link to comment Share on other sites More sharing options...
Ilaine Posted September 23, 2015 Share Posted September 23, 2015 What Pat said. Carolina Gold kicks Charleston Gold booty. Other exquisite Anson Mills items, Sea Island beans, oats, polenta, grits. I luurve Anson Mills products and their online recipes. It's that time of year (getting cooler) to order some lovely Anson Mills carbs. I gotta limit carbs, so when I do carb, Anson Mills it is. (Well, let's don't talk about my Dominoes gluten free pizza habit. I can stop whenever I want to, honest.) Link to comment Share on other sites More sharing options...
ktmoomau Posted September 24, 2015 Share Posted September 24, 2015 I usually get it from Anson Mills, but there is a minimum order and I buy it in combination with other things. I can't remember what their shipping charge is, but I stock up when I order, so it doesn't bother me. Their Carolina Gold rice is quite good. It's $11.28 for a few different items rice, flour, peas, etc. I think I will wait till I am getting low on some things then maybe put in a big order. I also saw just FYI that Foods of all Nation has Charleston Gold, so if worst comes to worst and I have been really lazy, I will get some the next time I see my in-laws. Have either of you tried the Laurel-Aged Gold Rice? Link to comment Share on other sites More sharing options...
PollyG Posted October 13, 2015 Share Posted October 13, 2015 Any thoughts about where I might find a fresh turkey in NoVa in October? We have a new smoker and plan on smoking the Thanksgiving turkey this year, but want to do a trial run in advance. My understanding is that thawed frozen poultry is not great on the smoker and we need an unbrined bird. Link to comment Share on other sites More sharing options...
dcs Posted October 13, 2015 Share Posted October 13, 2015 Perhaps you should call The Organic Butcher of McLean. STORE HOURS: Monday-Friday 11am-7pm, Saturday 10am-6pm, Sunday 11am-5pm "¢ 703-790-8300 "¢ mclean@theorganicbutcher.com http://theorganicbutcherofmclean.com/collections/poultry-chicken/products/thanksgiving-turkeys Link to comment Share on other sites More sharing options...
DrXmus Posted October 13, 2015 Share Posted October 13, 2015 Any thoughts about where I might find a fresh turkey in NoVa in October? We have a new smoker and plan on smoking the Thanksgiving turkey this year, but want to do a trial run in advance. My understanding is that thawed frozen poultry is not great on the smoker and we need an unbrined bird.I've smoked some pretty fine ex-frozen turkeys and breasts. I'm curious what your concern is? Is the skin better? Link to comment Share on other sites More sharing options...
PollyG Posted October 13, 2015 Share Posted October 13, 2015 Our smoker cookbook indicates that the texture is not as good with frozen poultry. I am not expecting great skin on a smoked bird, but if you've had good results, all the better. Link to comment Share on other sites More sharing options...
The Hersch Posted October 22, 2015 Share Posted October 22, 2015 Does anyone know where I might find a fresh, not frozen, capon for Thanksgiving? Preferably without driving more than an hour from Washington and an hour back. Link to comment Share on other sites More sharing options...
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