26/10/17 11:46 AM

Flour Child Bakery will have their newest seasonal pies again this weekend, including cranberry-walnut pie, bourbon pear oat-crisp pie, chamomile honey pie, & sugar cream pie. Also look for fall favorites like maple bourbon pecan pie and salted caramel apple pies. They will also be bringing pumpkin chocolate chip muffins, almond pound cake, grand marnier spice cake, lots of scones and more.
New organic veggies from Mattawoman Creek Farms this week include black radishes, tatsoi and collards. Plus they will have more organic lettuce, tomatoes, peppers, eggplant, green beans, arugula, kale, potatoes, onions and red radishes.

New Earth Farm will have eggs, arugula, salad mix, breakfast radishes, shishito peppers, sungolds, bok choi, tat soi, juliet tomatoes, cilantro, hot peppers, and mustard greens. 


What do skeletons say before dining? … Bone Appetit!


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 This is a quick, easy and delicious slaw that is also healthy and versatile. Use is as a side dish to grilled burgers or Dagwood sandwiches. Pile it high on hot dogs or top grilled or fried fish with it. Stuff it in an oyster po’ boy. Or spoon it in tacos for a little more ole’ in your day. Here’s how I make it: 

In a large mixing bowl, whisk 1/2 cup apple cider vinegar, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/8 teaspoon dry mustard and 1/8 teaspoon freshly ground black pepper. Add 1/2 small head of green cabbage that’s been shredded, 6-8 kale leaves where the stem is removed and leaf very thinly sliced, 1 medium carrot that’s been peeled and coarsely grated, 1/2 small onion that’s been coarsely grated, and 2 tablespoons fresh Italian parsley that’s been rough chopped. Toss to coat thoroughly, cover, and refrigerate at least one hour. Toss again before serving. 

Recipe from Chef Patrick Evans-Hylton
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