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Anna Blume

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Everything posted by Anna Blume

  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
  15. I picked up some wonderful tiny strawberries this past Wednesday. The variety is called Early Glow and it's flavorful, not merely sweet.
  16. Zut alors. J'ai pensé que tu es en Paris avec Balzac Nu!
  17. I chose a name at egullet that reflected my lingering academic identity as well as a rather obsessive interest in food. However, given the name, everyone assumed I was male. Around the time that I started to receive personal messages from members of this board, I went to a big Dada exhibition at the National Gallery of Art. Assuming new identities was a game among some of the best of the artists and I was very much a fan of R. Mutt and Rrrose Sélavy. Directed Tristan Tzara's "Gas Heart" in high school. Into Kurt Schwitters' collages and the somewhat connected art-box (Joseph Cornell). So, tu
  18. Strawberries made a formidable, fragrant presence in the city during the first weekend of June this year. Peonies competed in terms of air space; one tweeter claims it was the last week for them. Heat spell wrecks havoc, though they are a birth flower for April, so maybe it is officially late for the over-the-top blossoms anyway. Fennel has been around for several weeks. Fava beans arrived from Next Step Produce. Not yet sure Mt. View has them. Blueberry Hill? Anyone know someone else who carries them? Sugar snap peas around for several weeks at Spiral Path. New this weekend at Farm @ S
  19. This past weekend was the time to buy strawberries as far as ripeness and abundance goes. Everyone who grows berries and participates in our metro region's markets brought theirs, whether for the first time or the third.
  20. Greenhouse-grown, yes, on basil. Chicano Sol has Thai basil from greenhouses and Mock's, big, bushy greenhouse basil; both in Silver Spring. Endless Summer (numerous markets) carries hydroponic basil which is on sale, too. The flowering raabs or rabes of kales and collards seem to be a new marketing thing for farmers this year, sort of like selling the tiny carrots you have to remove from rows when thinning, or the thinned, flowering branches from fruit trees. But, I've also been told the proliferation of these raabs has something to do with the prolonged cold this spring and here's a dandy
  21. Shall we declare it Mid-Spring even though it's still getting cold at night and feels more like mid-April? At any rate, A Phor was first to mention strawberries at Foggy Bottom market. I saw them first last Thursday at Penn Quarter, sold by Garners which participates in several other markets. Garners is in very southern Virginia and is selling an early variety. Garlic scapes last week at Next Step Produce. Others still bringing green garlic. Spring onions starting to come around. Rhubarb for the first time this past weekend: Anchor Nursery and New Morning Farm.
  22. This post is written with caution, hoping that a discussion that involves late medieval theology vs. contemporary religion will not offend. The following offers a scholarly perspective only and does not represent personal belief. References are to a recent sequence of posts that I was unable to excerpt, thus the solitary quote above that lacks the phrase "symbolic cannibalism" in describing the Eucharist. As part of a very long process of centralizing ecclesiastical authority and proclaiming the power of ordained clergy, the Fourth Lateran Council (1215) declared Transubstantiation as offi
  23. Good news: not necessary. I learned the trick from Anna Thomas, Vegetarian Epicure II in which she provides a separate recipe for tartour sauce. A fork or sturdy, small whisk will do. Yes, that thick, stiff emulsified amalgamation amazes.
  24. Past April 20, I know, but this year is different. It's still early spring. We had one brief interval of 80 F plus heat, but mostly unseasonably cool weather. Might I ask others here to work together in documenting seasons as they appear in your local markets? I always start with good intentions, but drop off quickly and might be more motivated to continue were others pitching in. So, the lag in spring foods means that we have seen the first appearances of the following during the past week: asparagus ramps nettles morels watercress (foraged from streams vs. cultivated in high tunnels
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