Farmer's Market -- 16 February 2013
Feb. 17th, 2013 02:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratBatard of white bread, cameo, autumn queen, and winesap apples, almond macarons (yum!), carrot cake cupcake, apple-walnut danish, carrots, candy onions, yukon gold potatoes, 16 oz of crab chowder (a new vendor is selling crab at the market!), and 4 lbs of Mulefoot pork feet (trotters and lower shanks).
I also hit the local Whole Foods for parnsips and mushrooms, and found they have tumeric and galangal as whole roots -- I'm going to try some recipes out of my Roots cookbook -- there's a recipe for Tom Kha Gai, which I love and wouldn't mind being able to get without going to a Thai restaurant.
I'm also wondering if it's worth it to learn how to make macarons on my own. The recipes I've found look time consuming (piping skills!) but macarons are so very tasty, it might be worth learning to make them.
I'm not sure what I'm going to do with the pork shanks besides cutting off the trotters and saving those for pork stock. Any recommendations are greatly appreciated -- especially since these are skin-on shanks.
Today, I'm making beef (well, bison) and barley stew. Yum!
I also hit the local Whole Foods for parnsips and mushrooms, and found they have tumeric and galangal as whole roots -- I'm going to try some recipes out of my Roots cookbook -- there's a recipe for Tom Kha Gai, which I love and wouldn't mind being able to get without going to a Thai restaurant.
I'm also wondering if it's worth it to learn how to make macarons on my own. The recipes I've found look time consuming (piping skills!) but macarons are so very tasty, it might be worth learning to make them.
I'm not sure what I'm going to do with the pork shanks besides cutting off the trotters and saving those for pork stock. Any recommendations are greatly appreciated -- especially since these are skin-on shanks.
Today, I'm making beef (well, bison) and barley stew. Yum!
