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September 18, 2010

Waverly Market report

tiny pumpkins

Alan Morstein of Regi's sends this report on a perfect fall morning. Here's Alan. LV

A feeling of fall in the air today at Waverly bought out the fall classics.

On display were lima beans from Tom the "Bean Man," turnips, broccoli, white, creamy sweet potatoes, baby pumpkins, apple cider, butternut squash, plums, kohlrabi (organic, green-looking sphere in the cabbage family and is well worth a dollar to two investment), decorative corn, pumpkins and gourds.
 
Growers advise that local corn is sweetest this time of year. Consider blanching a few dozen ears off, pack in vacuum bags then freeze when cool. Now you are ready to enjoy the taste of Maryland during the winter in such classics as; cream of corn, chowders, pot pies, stuffing, muffins and more.
 
On a final note, I would like to wish our Jewish friends a Happy & Healthy New Year.
 
Enjoy the weekend.

 

Sun file photo

Posted by Laura Vozzella at 11:56 AM | | Comments (2)
        

Comments

What's the difference between cider and apple juice? Thank you.

What's the difference between cider and apple juice?

Filtration. Cider isn't as heavily filtered as juice. But then again sometimes it's just attitude. Commercial hard cider is made from highly filtered apple juice. You can usually tell by the color. Fresh cider has an earthy brownish color.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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