Farmer's market -- 23 Sept 2017 (Saffron Day, 2nd of Grape Harvest, Year 226)

[neotoma]

Sons kimchi, tiny bartlett pears, arlet apples, lamb ragu, spinach & ricoota ravioli, smoked paprika pappardelle, pita, Greek chickpea salad, spanakopita, crabapple verjus (suddenly several Tudor recipes become possible!), shishito peppers, figs, and pawpaws.

Ran into temve and ell finally -- they shop much later than I do usually, but I had an early eye doctor appointment. I need to start planning autumn outings, as the Noir City DC film fest is coming up, as well as VelocityDC Dance, the new Synetic Theater season, the Takoma Park Street Festival and probably a dozen other things...

Comments

[fabrisse]

Crabapple verjus! For what it's worth, we used to use sweet white wine with white wine vinegar for verjus, I can't recall the proportions I want to say 1 part vinegar to 2 parts wine, but that may be waaaaay out.

Almond milk I knew. Bash about a cup of almonds (some people used blanched, some didn't) in a plastic bag with a hammer, very therapeutic on stressful days. Put bashed almonds into a 1 quart container fill with water and leave at least eight hours. Strain it, pressing the mix to express all liquid. You could change the proportions for almond cream, i.e. less water. Generally tasty and unlike commercial brands, unsweetened.

If I'm humanish this weekend, may I accompany you to one or the other of the farmer's markets. I bet there were fresh beans.

[neotoma]

Oh, that sounds like it would be terrible -- wine does not taste like vinegar, and even mixing them half and half would leave a terrible alcohol taste in the food.

The vinegar comes to the SS market on Saturday, but this Sunday's Takoma market is concurrent with the Takoma Park Street Festival?

Also, would you like a squash? I have several!

[fabrisse]

I can squash. What type?

Verjus is available through the Pepperer's Guild, or at least it used to be. That's where I got mine.