Updated 2009-12-19 17:05:34 ID=569:3

© 2009 The Romantic Table
©2009 The Romantic Table, Dragon Springs Farm has beautiful persimmons still available. 2009-12-19 16:49:34:239
©2009 The Romantic Table

Dragon Springs Farm has beautiful persimmons still available.

Farmers Market Report, December 19, 2009


Arriving a little later than usual, we were still able to find most of our menu "needs" for the week --wild mushrooms, wild salmon and Fuyu persimmons.

Arriving a little after ten, we were able to find plenty of good parking spaces. We only had a limited amount of time to shop since we have several of our relatives here in town for Christmas. Lots to do! - And not enough time to do them leisurely!

Heading first to buy some golden beets for a simple pasta tonight Golden Beets with Pappardelle Pasta , we were "foiled" by Chef Greg from the Cliff's Marisol Restaurant, when he bought the last two bunches right in front of us! So we decided on "Plan B" and bought two bunches of mixed colored Swiss Chard for tonight's second choice Swiss Chard with Applewood Smoked Uncured Bacon and Pappardelle Pasta.

Next on our way I noticed some beautiful Brussels Sprouts at the Y Hayashi and Sons Booth. My menu was already made up for the week, but next time while they are in season I have to purchase some.

©2009 The Romantic Table 2009-12-19 17:02:18:241
©2009 The Romantic Table

Oakhill Mushrooms had just the right combination of shittake and oyster mushrooms I needed for my Foresta Sauce.
Our next purchase was at the Dragon Spring Farm booth where owner-operator Mike Broadhurst gave us a little Christmas jar of Tomato Marmalade made with Black Russian tomatoes when we purchased several Fuyu Persimmons for our Winter Spinach Salad with Persimmons and Sesame Seeds. Our guests should like that!

While one of my nieces is staying with us, I plan on having one of our favorite pastas Foresta Sauce with Strozzapreti. In that recipe I use fresh shittake and oyster mushrooms, so I headed to the Oak Hill Mushrooms booth to buy some of each. Co-owner- operator Leah Bailey suggested the brown shittake mushrooms and pearl oyster mushrooms for their more robust flavor. They should go well with the rosemary in the recipe.

©2009 The Romantic Table, at the Kiak Seafood Booth 2009-12-19 16:53:26:240
©2009 The Romantic Table

Talking to John and picking up some wild salmon fillets at the Kiak Seafood Booth.
Another dinner we're planning this week is Salmon with Warm Basil Cream Vinaigrette served with Golden Orzo with Saffron, so we headed next for Kiak Seafoods where co-owner-operator John Pierszalowski sold us three uniform center-cut fillet pieces of wild salmon. These will be perfect for this recipe!

It was such a nice day with temperatures in the low fifties. Everyone seemed so jovial and happy that Christmas was so near. The pressure is on now and I'm starting to feel it! Trying to get everything done that's normally required plus be a good host at the same time is keeping me moving --and a little distraught! I should heed my own advice to take a deep breath and remember what's really important: The sharing- the caring- and the love of each other!

Merry Christmas! Hope to see you next time!





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A tip from Sue!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.