Showing posts with label What I look forward to. Show all posts
Showing posts with label What I look forward to. Show all posts

Friday, May 22, 2009

Chocolate Truffles: What I look forward to at the Farmer's Market

Photo provided by Tim Miller
One of the many great things about the West Frederick Farmer's Market is that there are artisan food and craft vendors. I am excited to hear that Tim Miller of Imperial Chocolate Company will be returning to the farmer's market tomorrow. Dan and I love his truffles. We pick one flavor and buy one truffle a week and then split the truffle after a dinner. One time, I had one truffle (I think it was Dark Raspberry truffle) and we happened to have dinner guests, so I split the truffle into quarters and we ate the truffle as a dessert. I know - I should start buying more than one a week. But you know what? When you have a tiny amount of really great stuff, you appreciate it even more. Below is the message from Tim:

May's flavors will be dark (58.5% cacao) and milk/strawberry (41% cacao). I'll be trying new flavors this summer such as dark/chipotle chili, white chocolate, and a new combo I call triple treat which is a half/half white and milk chocolate ganache enrobed in dark chocolate.

Give his truffles a try if you haven't done so. You might be joining me in a weekly tasting club.

Yeon

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Friday, May 1, 2009

Cheese: What I Look Forward to at the Farmer's Market.

The farmer's market opens tomorrow, that is if I can finish this post before midnight in about 15 minutes. Otherwise, I will have to say, the farmer's market opens today! The market opening is about 10 hours away.
I would like to say 'cheeeese' for the market. Alison of CapriKorn Farms brings us delightful goat cheeses. If you have not tried yet, I recommend their soft goat cheese, chevre. It is delicious and goes with virtually everything. Shannon wrote about eating with strawberry, and I have a photo of little toasted bread with chevre and salmon on it. In the summer I made stuffed squash blossom filled with chevre too.

Randy of South Mountain Creamery brings us milk, yogurt, cream, butter, and assortment of cheeses. They use glass bottles for their milk and yogurt. I have yet to try their flavored milk and yogurt - my friends love those. I don't know how many times Randy climbs up and down to get milk and yogurt from the refrigerated truck out to customers.

Our farmer's market might not be big, compared to those found in metro areas. But we have an amazing diversity for the size of the market. Let us cherish what we have.

See you very soon at the market.

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Wednesday, April 29, 2009

Asparagus et al.: What I look forward to at the Farmer's Market

I don't remember when was the first time I had asparagus. I didn't grow up with it, but somehow I knew the vegetable. I guess my first encounter with asparagus was not as dramatic nor impressive as the one with bagels. The cooked spears tasted pretty bland. I didn't bother with them for a long time. Once my friend, who was in a graduate school then, invited some friends over for dinner. He fed us wonderful food, and his grilled asparagus was excellent. I learned that asparagus can be good, very good.

Now fast forward a couple of years. I am buying freshly picked asparagus from the farmer's market. The same day, I am cooking the asparagus, trying not to overcook and keep the bright green color. They are so sweet, fresh, and delicious! People have a myth about the thickness of asparagus and try to pick thin ones. I had great tasting asparagus that was as thick as four pencils. The point is not the thickness but the timing. Asparagus tastes best when they are just picked. You want to minimize the time between picking and eating. The best way is growing your own patch (join Shannon, Chelsea, and me in starting one) and the next best option is the farmer's market. I will be at the market extra early this Saturday morning to procure this seasonal delicacy.
So, who has asparagus? Chris and Ruth of Jubilee Organic Farm comes to my mind. Rick of Summer Creek Farm has an asparagus bed but I am not sure if he is bringing some this Saturday. Scenic View Orchard should have some. Glade-Link Farm is famous for their asparagus but sadly, they don't come to the market till the blueberry season starts.

Photo by Dan
Spring farmer's market won't be complete without lettuce, spinach and radish. Rick says he will have all of these. Nancy of Chesapeake's choice will have spinach. I expect Erland and Rieko of New Hope Farm and Jim of Tomatoes et al. will bring their specialty - gourmet green salad mix. Scenic View Orchards will probably bring the most diverse vegetables along with some apples they have kept in a cold storage. Jubilee Organic Farm will have the spring vegetables and cut herbs.

My friend Sandra and her two friends are visiting this weekend. Dan and I are very excited to have house guests staying with us. We have not decided on our brunch menu for Sunday yet, but our friends will be pretty hungry after running a half marathon and thus we plan to cook a lot of food. Most of the dishes will be made from the produce we pick up on May 2 at the market. The timing is perfect.

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Tuesday, April 28, 2009

Baked Goodness: What I look forward to at the Farmer's Market.

Photo by Dan
Some saturdays I like to sleep in and have a slow start. No time for breakfast before the market? No problem. We have Cakes for Cause, Ed's Bakery, and BB's Bagels and Bread bringing fresh breads and sweets to the market. As you might know, I volunteered for the Cakes for Cause booth last year and it was lots of fun. Besides, Elin let volunteers have one item among the baked goods and a cup of lemonade, free. I wonder if that is why I kept volunteering. In any case Cakes for Cause brings the most delicious croissant, pain au chocolat (chocolate-filled croissant) and scones, all hand-made. Ed's Bakery brings pies, cakes, breads and cookies. Cookies are generously sized, and pies are offered at a small size, which I think is a brilliant idea. BB's Bagels are the pretty much only bagels I buy around here. What do you know about bagels, you might ask. Well, I never had bagels growing up in Korea. However, I was introduced to bagels when I visited and stayed with my best friend in New York city in 1993, and I fell in love with bagels. During the stay, I ate bagels pretty much every day for a month. So you see, my standards for bagels are pretty high. And I am thankful that BB's comes to our market.

How about starting a breakfast club at the farmer's market? Bring your kids, or meet up with your best buddy, buy assortments of baked goods, eat and shop! And, no need to stop by Starbucks beforehand to get your coffee fix. Cakes for Cause has great coffee as well as cool, refreshing lemonade.

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Monday, April 27, 2009

Plants: What I look forward to at the Farmer's Market.

At the annual Master Gardener's plant sale, I bought two tomato plants to take advantage of the hot weather and have a jump start on tomatoes. I also purchased a couple of native columbine plants and a native honey suckle along with a few others. However I was very conservative in my plant purchase because I knew that there will be diverse plants offered at the farmer's market.


Herb, Tomato and Vegetable Plants
Wendy of Persimmon Pond Plants is bringing herb plants (thyme, tarragon, winter savory, lavender and rosemary) and possibly tomatoes, lettuce and arugula plants on May 2. Nancy of Chesapeake's choice will bring potted herbs, and Rick of Summer Creek Farm will offer organically grown plants . I expect Jim of Tomatoes et al. and Erland of New Hope Farm will offer young plants this year again. So Very Special offers a wide array of herb plants and I got a curry plant from them last year. Some of them will offer a pot with pre-selected herb plants so that you can start your window herb garden right away! For those who are just starting a herb garden and wondering what to grow, these are my top five recommendations:
  • Basil (warm weather annual)
  • Parsley (likes cool weather, biennial - will go to seed after the first winter)
  • Rosemary (tender perennial, will over-winter if a protection is given)
  • Thyme (perennial)
  • Sage (perennial)
I would add cilantro (cool weather annual - eventually will bolt when the weather gets hot), lemon verbena (annual, awesome in iced-tea), tarragon (tender perennial, terrific in potato salad), lavender (tender perennial, some cultivars will survive winter better than others), mint (perennial, very invasive - keep it in a pot), chives (perennial) and oregano (perennial) to the mix if there is more room. Even if you have a pretty decent selection of herb plants already, you might still find some others to add to your selection. Look for fennel and savory to make your own Herbes de Provence. Maybe there will be garlic chives, thai basil or lemon grass for those who love asian flavors. Visit every farmer and ask what they have and what they plan to bring. You will be amazed with the varieties that are offered.
On top of many varieties of tomato and pepper plants that most of the mentioned farmers will bring, we will also have eggplant and tomatillo plants if Thistle nursery is back with their usual offerings.

Flowers, Shrubs, and Trees
Thistle nursery also brings overwhelming varieties of annual flowers! The quality and price is unbeatable. If you are looking for plants to decorate your front porch, I highly recommend that you come out to the farmer's market and check out Thistle nursery. M & W nursery brings a beautiful selection of flowers, dwarf and unusual shrubs and trees.
Photo by Dan
You must stop at M & W and take a look at what they've got. Last year they even had blueberry plants. Wendy also brings flower seedlings - I got Lisianthus from her which bloomed beautifully last summer.
I have a pretty good variety of seedlings that I started indoor and outdoor this spring. Even with those seedlings, I am pretty sure my fellow farmers will bring herb, vegetable, flower and shrub/tree plants that will make me so excited that I have to adopt. Don't laugh if you find me carrying a huge basket filled with plants. I can't help it, and it feels good to succumb.

Organic potting soils and Rain Barrels
You've got plants - do you need some good soil and a better strategy to water your plants? Rick will have organic potting soils and rain barrels. Now that's a complete picture for your garden.

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Wednesday, April 22, 2009

Meats: What I look forward to at the Farmer's Market

Photo by Dan
Most of us omnivores enjoy eating meats. Danny, our meat man brings us tasty meats and it is relieving to know he cares about his animals and that his animals had content and healthy lives. I don't feel it necessary to elaborate on how good his meats are. Shannon posted a conversation with her daddy over Danny's delicious sirloin. Dan dedicated a post on Danny's goat meat. You will find that some of the comments left by our visitors expressed how satisfied they were with Danny's meats.
I will leave you with a photo of rib roast that Dan dry-rubbed and smoked. Dan and I picked up this nice piece of meat from Danny just before the Christmas last year and it adorned a table at our friend's party on Christmas day. After tasting the smoked rib roast, our friend Barry wanted to marry Dan.

Photo by Dan

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Tuesday, April 21, 2009

Eggs: What I look forward to at the Farmer's Market

We have eleven days to go for the West Frederick Farmer's Market to open. While patiently waiting and counting down days, I am making a list of what I look forward to at the market. If you have been busy and  haven't had a chance to reflect on what the farmer's market brings to us, this list will hopefully help you remember the joy of going to farmer's market and get excited. If you haven't had a chance to shop at the farmer's market, hopefully this series will entice and encourage you to come out and join the crowd at the market. While making the list, I will focus on the items that will be available on May 2. 

Photo by Nancy and Dave Weiss
The first on my list is eggs. Dan and I are egg lovers. We go through two to three dozens of eggs a month. Dan is a master of breakfast and he cooks wonderful breakfasts every weekend. However he has a weakness - without eggs, his repertoire for breakfast shrinks significantly. It is very important that we are well stocked with fresh yummy eggs all the time, and the farmer's market is the place to get the freshest and most delicious eggs.
Nancy of Chesapeake's choice, Wendy of Persimmon Pond Plants, Rick of Summer Creek Farm, Danny of Rohrer's Meats etc, and Randy of South Mountain Creamery carry beautiful, free-range eggs. Rick's eggs are not only free-range, but also certified organic. Wendy, Danny and Randy all have beautiful brown eggs that are from happy chickens that roam the fields.  Nancy brings rainbow eggs with beautiful tan and robin-blue colored eggs which I absolutely adore.  I have a confirmation from Rick, Nancy, and Wendy that they will have eggs on May 2. Add eggs on your list - you will be glad. 

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