Tag Archives: Greensboro Farmers Curb Market

Soup in milk cartons — Spanish; fortune awaits at Greensboro Farmers Market

These Spaniards sell fresh soups, chilled, in the likes of milk cartons in their grocery stores. Sometimes in bottles, like milk bottles. Salmorejo, gazpacho, ajoblanco. Wonderful, highly flavorful, fresh cold soups.

Maybe they do this in grocery stores in the US. I am not a good shopper. Often I don’t see what’s there.

I suppose it’s a close call, but when you can get such soups, so fresh, so easily, and so economically, with little or no chemicals, why would you go to the trouble to make them yourself?

Maybe we could get them at the Farmers Market? They’d need coolers. Like they do for seafood and and chickens.

If not, you’d want to learn to make your own ajoblanco.

Hummus Alert — Time Sensitive — Tomato-hummus perihelion at peak this weekend

This seasonal notice should, ideally, have been posted earlier. Regrettably, it was not.

Of course, the foundational post was here all along as loyal followers know. You might have protected yourself.

There is still time. This weekend marks the peak of the tomato-hummus perihelion. Act now. Here is what you do.

Although a preference for Edgecombe tomatoes has been identified in the past, those sourced at the Greensboro Farmers Market have been determined to be equivalent in quality and most dimensions of flavor. MidLaw acknowledges that vine-ripened tomatoes from other North Carolina sources may also meet immediate needs.

WARNING! This alert is subject to unpredictable forces in the tomato markets, including spikes in demand and supply imbalances.

Caveat emptor.

                                  

Probiotic flake bomb discovered in Greensboro

augA compelling culinary idea.

MidLaw discovered it last week. Turns out to be a centuries-old tradition in eastern Europe.

Phyllo pastry filled with sauerkraut. Genius.

You can get it at the Greensboro Farmers Market, at Augustino Gusto European Bakery. They make it with locally sourced sauerkraut, which they fill into a flaky (phyllo) pastry crust. No doubt there is a name for it, but MidLaw has not yet discovered that. Augustino Gusto is Romanian.

MidLaw foresees a successful chain of phyllo-sauerkraut restaurants in the offing. For now though, you are requested not to tell anyone. Do not disrupt the market for this incomparable probiotic flake bomb.

Now that MidLaw has moved in, supplies may be limited. Please do not buy any without checking first with MidLaw.

Greensboro Farmers Curb Market

Cahiers de Hoummous — notice of temporary supply imbalance affecting hummus & tomatoes markets

NOTICE: Current conditions in marketplace may require prompt action

MidLaw has observed a temporary supply imbalance in the market for fresh, vine-ripened tomatoes in farmers markets across relevant regions. Arbitrage opportunities may obtain.

Accordingly, MidLaw is led to reprise the following item which was originally posted at MidLaw & Divers Items on July 2017, 2013. Readers should gauge their responses based upon their own assessments of market conditions in their particular regions.

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BLTSeasonal recipe — hummus and tomatoes

Prepare hummus.

Then, obtain fresh, local, vine-ripened tomatoes. Tomatoes grown in Edgecombe County, North Carolina tend to be best for this purpose. But Guilford County tomatoes are very good.

Wash tomatoes. Slice them according to your usual practice. This will yield a number of tomato-shaped slices or coins. Further slice them into halves or quarters, depending on size. Salt and pepper to taste. You may wish to anoint the tomatoes lightly with oil, vinegar or both. This is optional. (If you elect this option, you might want to add the oil and vinegar first, then salt and pepper.)

Serve halved or quartered tomato slices either in the dish with your hummus or on a separate plate.               

Take a moment to appreciate natives of the Andes for first cultivating tomatoes; peoples of the eastern and southern Mediterranean for chic peas and sesame paste; and eastern and northern Mediterranean peoples for the olive oil. Good people.

Note: This seasonal suggestion has been found to work well as an accompaniment to eggs, and also with mayonnaise, bread, bacon, and lettuce.

A scape is an internode & can form the whole of a peduncle — right now!

garlic scapes“A scape is a long internode forming the basal part or the whole of a peduncle.”

Garlic scapes are a glory of this time of year.

They are the free spirited younger sisters of garlic. Use them instead of garlic in the great green sauces of the world: pestopistoupersillade and more. Gremolata, chimichurri, salsa verde and salmoriglio.

Scapes just now are leaping from Cornerstone Garlic Farm‘s stand at the Greensboro Farmers Curb Market on Wednesdays and Saturdays.

Leaping.

And, emerging from the food processor with all those herbs and olive oil, they are spectacular.

Right now.

Greensboro Farmers Curb Market

Pounds and Pounds of Kale and Collards

Pete’s Produce at Westtown School .Peteartint

27,000 pounds is a lot, but I’m thinking it cooks down a lot. You don’t know what you’ll have after you cook it.

Pete’s is a great place. And Westtown School is the best.

westtown

Westtown School

For all that, I did pretty well with both kale and collards at the Greensboro Farmers Market  last week.

Greensboro Farmers Curb Market

Into the Southern Highlands in Search of the Ur Dip of the Levant

Floyd-Community-MarketMidLaw was at the Floyd, Virginia Community Market last Saturday morning, the SustainFloyd Farmer’s Market, getting eggplants.

A trio was playing. Mountain music. Everyone was dressed in different styles: tie-dyes, T-shirts. MidLaw was the only one who was not different.

Eggplants mean baba ganoush, hummus-sister. Baba ganoush is identical to the revered bean dip, but made with eggplants instead of chickpeas.

MidLaw believes that hummus and baba ganoush have a common ancestor, the Ur Dip of the Levant.

The MidLaw Test Kitchen has found the “best recipe for baba ganoush in the world.” Says so right on the recipe.

The MidLaw Way is to roll your own. Sometimes, to put a boiled potato in it.

F

fLOY

Virginia is for eggplants. The quest for the Ur Dip continues.

Impulse tomato-buying breaks out at Greensboro Farmers Market

I was at the Greensboro Farmers MarketGreensboro Farmers Curb Market this morning. There was impulse tomato-buying going on. Not pretty. The place is open on Wednesdays for goodness sake.

Then at Nazareth Bread Company. The Turkish flatbread was still warm.

Turkish flatbread and N.C. tomatoes: secret mates. Goat cheese? Basil? Olive oil? Nice. MidLaw Diet.

Eggs are legal again, coffee good for you; breakfast is coming back

Hen-Hotel

“Home on the range chickens” @ Masse Creek Farms

Last week, I read that eggs are OK to eat again, and this morning I heard that up to 5 cups of coffee a day are OK.Greensboro Farmers Curb Market

massey 2Friends, we are on a trajectory here that could result in redeeming grits and recognizing bacon as a health food.

The reports I saw did not mention Massey Creek Farms explicitly, but I’m betting that the key is Massey Creek free range eggs , which you’d have to get Saturday morning at the Greensboro Farmers Market.

 

Greensboro Farmers Market sweet potatoes with Massey Creek Farms chorizo, peppers & a fried egg

A British author’s recipe for a terrific Spanish dish — whose ingredients are best sourced at the Greensboro Farmers Market. The recipe is at the Culinate website. It is from the book Pure Simple Cooking by Diana Henry.massey 2

The ingredients are: sweet potatoes, onions and bell peppers cooked with chorizo and thick bacon or pancetta, and spiced with hot smoked Spanish paprika, cumin, salt and pepper. Garlic is added and all is topped with a fried egg and cilantro or parsley.

The recipe gives exact quantities and measures. Pshaw! And useful cooking directions.

“With sweet potatoes” may be the highest and best use of Massey Creek Farms chorizo. And, if there are hills in Andalucia, then no other dish puts me quite so much in mind of smokey winter nights nights among them.

Sweet potatoes and chorizo! That’s the concept. Turns out there’s no end to chorizo/sweet potato recipes. (Leave out the peppers, add chickpeas, etc.)

Yes, I know that Spanish chorizo is a different thing, but I affirm Massey Creek Farms chorizo nonetheless. For that matter, I find Massey Creek Farms chorizo to be better along multiple dimensions, than the chorizos I commonly encounter in supermarkets. And, you can get smoked Spanish paprika (pimentón) at lots of places anymore. (Also, I do not know whether there are hills in Andalucia.)

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Below is the recipe that appears at Culinate, with emendations to affirm how I changed it rather than go out of a harsh January winter’s day.

 Ingredients

            2          Greensboro Farmers Market sweet potatoes
            1          red (or other) onion, halved and cut into half-moon-shaped slices
            1          green bell pepper, seeded and sliced into wide strips (if you have one)
            1          red bell pepper, seeded and sliced into wide strips (if you have one)
            ~          Olive oil
            1½       tsp. pimentón (smoked Spanish paprika)
            ¼         tsp. ground cumin
            ~          Salt and pepper
            8          oz. Massey Creek Farms chorizo, casings removed, in thick chunks
            4          oz. bacon or pancetta, cut into meaty chunks
            2          cloves garlic, finely chopped
            1          Tbsp. chopped fresh cilantro or flat-leaf parsley leaves (if you have it)
            2          large eggs (mine were from Massey Creek)
Steps
 Preheat the oven to 400 degrees.
 Cut the sweet potatoes into chunks — you don’t have to peel them — and put in a small roasting pan with the onion and bell peppers. Add 2 Tbsp. olive oil and the pimentón, cumin, salt, and pepper. Stir the vegetables until they’re coated in oil and spices. Roast for about 30 minutes, or until all the vegetables are tender and slightly charred.
 Heat 1 Tbsp. olive oil in a frying pan and cook the chorizo and bacon until colored. Turn the heat down, add the garlic, and cook for another minute. Add all this to the cooked vegetables. Stir in the chopped herbs.
 Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet-potato mixture topped with the fried eggs.