Thanks to everyone who donated blood at the Market at our blood drive in August. We have exciting news! The Inova Bloodmobile will be back on Saturday, November 23, from 8am-12pm. As you enter the holiday season, you can start your giving activities by signing up for an appointment to donate blood at http://bit.ly/DRFM1123.
Need an added incentive? Everyone who donates blood at the Market this weekend will be entered to win a pair of tickets to the December 9 Washington Capitals game, courtesy of Mike Dameron and Windmill Hill Design Build.
Why did the vampire visit the Del Ray Farmers’ Market? Not blood oranges or Bloody Mary mix, but a blood drive! The Market is sponsoring an Inova blood drive on August 24 from 8am – 12pm at Pat Miller Square. The need for blood in our community is constant – it’s an easy way for you to save a life! Visit http://bit.ly/DRFM0824 to sign up for an appointment and, after you donate, stroll around the market, support our vendors, and buy some healthy snacks.
We know that Del Ray loves dogs. After all, they’re practically the price of entry to the neighborhood and we have many, many dog-related businesses on the Avenue and surrounding blocks. And the Del Ray Farmers’ Market loves dogs, too. However, we love to have them outside the market footprint.
Our four-legged friends are not allowed inside the market footprint, but many of our visitors tie their friendly, well-behaved furbabies up to the signs and other immobile objects outside the market, while they do some quick shopping. If you do so, please keep an eye on your pet and be cognizant of the crowds and other dogs. And don’t forget to pick up a Fuzzy Paws Bakery cookie from The Pretentious Gourmet booth or a beef treat from Smith Meadows!
And if it isn’t your dog, just remember the golden rule of interacting with a dog you don’t know: always ask the owner first!
Recipe courtesy of Better Homes and Gardens.
2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 15 ounce can pumpkin (or roast and purée your own!)
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil
Sage leaves (optional)
- Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
- For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
- In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
Recipe courtesy of Serious Eats
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart
- 12 thyme sprigs
- 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 1/2 quartslow sodium homemade or storebought chicken or turkey broth
- 2 bay leaves
- 3 tablespoons butter
- 4 tablespoons flour
Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note above). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
Carve turkey and serve with gravy.