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FINALLY! Your M@D Newsletter is Here Oct. 23, 2021
THE GREAT AMERICAN BISCUIT
If you’re aware that your Market manager played hookey a couple of weeks ago, well yes, I played hookey. Glad to share the blessed occasion info if you wish, but for purposes here I want to dwell on one of our culinary discoveries.
Biscuits.
I’m not talking about buttered biscuits, biscuits and gravy, or even sausage or chicken biscuits. I’m talking about gourmet skyscraper biscuits with the works that could keep you going several days!
The background is that Mr. Horton loves breakfast. And when in a new city prefers unique restaurants to established chains regardless of how good they are. Seriously. Panera in Chattanooga is no different than Panera in Dothan. We got to experience Maple Street Biscuit Company, Bantam and Biddy, and Milk & Honey. Each of these places offered their own unique versions of Chicken and Waffles, but it was the biscuits that really stood out, rather I should say, stood UP.
While I’ll be the first to tell you that a traditional biscuit is not the best bread you can nourish yourself with, I can tell you there’s a LOT of creativity that can go into one of these things. We saw menu items where they were topped with applesauce, pepper jelly, shiitake gravy, honey mustard and hot sauce. Besides standard breakfast fare (meat, eggs & cheese) things like seafood, goat cheese, every relish imaginable, and assorted veggies including slaw, collards and spinach thrown in.
Thankfully those of us who shy away from traditional breads do have options. A REALLY good biscuit, shown in the lower right, can be made with einkorn wheat. The recipe link below tells how and you can put anything you jolly well please in it.
https://everydaydishes.com/simple-food-recipes/einkorn-biscuit-breakfast-sandwich/
Let us know if you take the plunge, with or without gluten, and if you do, share a photo on our Facebook Discussion Page. We’re all about supporting each other’s good eating habits and hey, if a healthy biscuit can make your life better we want to hear about it!
GROWER & MARKET NOTES
Disaster In The Parking Lot: Apologies for the delay sending this newsletter out. In normal conditions it’s easy enough to open Market and send out the newletter remotely from my cell phone. “Normal” is the key word and apparently our church parking lot where we held Trunk or Treat earlier, doesn’t quality as normal as it sits in a low spot. It was a struggle to connect to our website and get to the button that opens the Market. Ordering has been possible since 5 pm earlier today, but who knows if the newsletter gets lost in cyberspace?
Avalon Farms:
The persimmons are in and tasting great. They will be available starting today.
There will be a few radish bunches too.
All 3 types of turnips are taking there sweet time growing, but soon we’ll have purple top turnips, red and white salad turnips.
The squash and cukes are not enjoying the shorter days. They are almost done, but I think I’ll get a few more.
What follows is a repeat from last week in case you missed it:
Our Thanksgiving week order cycle will run from Saturday Nov. 20 to Monday, Nov. 22. Pickup will be Wednesday, Nov 24, the day before Thanksgiving. This schedule was set so that those who have ordered fresh turkeys from Grows in Rows can pick them up, fresh and unfrozen, within 24 hours of butchering. You just can’t get fresher than that!
That being said, if you placed a deposit on one of Kathy’s turkeys, that’s the day to claim it!
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!