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Anna Blume

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About Anna Blume

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  1. Stayed in Portland, OR to play after work brought me there. Visited the following and can elaborate at a later date if there is interest: Ned Ludd Perfect introduction to Portland scene--twee and chill, mostly glass structure hard to find since the tiny building is fronted by the peaked roof of a white tarp that protects a woodpile as large as the restaurant. Not sure 19th-century idealists did macrame, but that's what decorates interior walls along with copper molds that gleam under hanging brass lamps. Tables are separated from the kitchen by a barrier that resembles a woodpile. Meals
  2. While tiny, this market is a real pleasure. Fiddlers. Gold Rush apples. Smith Meadows.
  3. I should clarify this means that the farm bowed out early during the 2016 season and will not be participating in the shorter winter market of January through March as it typically does, alternating with Tree & Leaf as an organic grower, every other week during the leaner, cold months. [Please note that while Tree & Leaf is not certified as organic, Zach Lester is an organic grower.]
  4. Thanks. I will have to check out Del Ray. I think the Old Town market has the most beautiful site I've visited in these parts and there were at least two farms I respect and frequent as a shopper. There is something to be said for dedicated market spaces and I do wish D.C. were more accommodating in this respect. I also appreciated having Sur la Table right across the street and a lovely architectural/foliage scene to check out while heading to Duke Street, WFM, and back to the King St Metro. I am sure it's a good place to shop during the heart of the season. I ended up buying eggs from C
  5. Having kept off the pounds and with a loss of a few more, I am thinking that the best way to cope with this week's events involves lots of heavy cream, butter, pork shoulder, french fries, red wine, and pie.
  6. Unfamiliar with the Alexandria market scene, any advice for a newbie regarding the different farmers markets, or recommendations on farmers or producers to seek out would be welcome. Thanks.
  7. Hey. Not much action here, I see, but please note that Next Step Produce has announced plans to quit the farmers-market scene after November 20th. So if you are a plan, please drop by to wish the farm well, grab this year's crop of newly dried beans, freshly milled flour and so forth.
  8. I've done this in the processor and it works! And, Pat, I am too tired to check where you advised me on Giant for pinenuts, but in my neck of the woods, no luck! (Aurora brand is same old same old type). I will try another store. Thanks for tip.
  9. Any updates? I am looking for the elegant, paler (creamy vs. golden), tapered nuts that Whole Foods Markets used to get from Turkey or Spain. Contrasting with the teardrop/Candy-corn shape of most pine nuts found in the U.S., the pine nut I seek resembles a slendor, well-formed kibbeh: somewhat pointy or needle-like at both ends with a modestly protuberant middle. Virginia is too far away. DC or nearby MD.
  10. Now that I've reread these posts, let me add a shout-out to Mexican dishes that call for squash blossoms. Perhaps I wrote posts long ago in reference to Oyamel and Joe Raffa's incredible cooking demos at the Penn Quarter FRESHFARM Market when he was the chef and promoting the restaurant's annual Squash Blossom Festival. The beautiful, delicious soup still haunts me, though the tacos were great, too.
  11. Here's the topic that porcupine launched in cooking part of this forum .
  12. In A Platter of Figs and Other Recipes, David Tanis has a recipe for a salad that is good even though both rawovores and vegans would be able to partake of the dish: Sliver young zucchini lengthwise and toss them in a simple, lemony dressing (S, P & EVOO). Basil leaves if you'd like. Mint would be good, too, and I can't remember if there was an option of shards of parmesans if your table is r & v free. Best part is tossing the long, dressed strips of bright yellow, pale and dark green squash onto a serving dish in a big, pretty heap and then tearing fresh zucchini blossoms in large,
  13. I stopped buying pine nuts anywhere else since the introduction of those amazing, expensive Spanish or Turkish ones at Whole Foods. The supply is out now. Rockville acknowledges the fact and the bin in the bulk section is empty. You can still buy bags of the ubiquitous teardrop-shaped ones that are squatter, golden, and often taste beyond prime, so I opted out. In Friendship Heights last night, so I dropped in the store there only to find the less costly, inferior nuts in the bulk section being sold as Spanish pine nuts for $29.99 a pound! I am sure this was out of ignorance rather than d
  14. Wow. Interesting to compare this growing season to ones from the past. Some markets already have blueberries, thanks to Westmoreland's presence. Monavano spots apricots at Kuhn's. Last week brought the first raspberries I've seen to town along with sweet cherries, Bing and white (Early Robin). I've heard rumors of tart cherries coming to town this weekend, but I could have sworn corn and stone fruits never came to town until July. Go figure. Vegetables? Purple cauliflower arrived last weekend in abundance and will be around for another week or so. Anyone spied fava beans lately? It
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