Unimpressed at he Kensington ‘Farmers Market’ today. Found one decent purveyor (King Mushroom) with the remaining 15? merchants selling overpriced, inventory. The dude at the Great Harvest table tried to sell me what appeared to be a questionably competent sourdough (mis-shapen, relatively flat, soft-crusted and sweating inside a plastic bag) for $12. I would very much like to find a farmer’s market worth its name.
Re-visited Beef Bolognese last night. 80% lean/20% fat ground beef made it far better than the version attempted with Impossible (Beyond?) a few weeks ago .This dish reveals the current limitations of fake meat. Additions tonight: garlic, bacon grease. Substitutions: whole milk instead of cream. Notes for next time: no matter how perfect the sauce is throughout the process, once you dump in a pound of rigatoni and cup of heavy cream at the very end, you’re back in blandsville. Adjust (the timing of) the tasting, accordingly. Also, take 2 minutes off ‘Al dente’ next time and finish cooking the pasta in the simmering sauce.
“…respond creatively to what is in front of you.”
-James Hitchmough, presumably speaking of garden problems








