Much of what I have to report today can be said in pictures. So here goes:
I erred in my pricing report Friday on the Fair Food Farmstand cranberries. They are $6 for white and $4.50 for red per quart not, as previously reported, per pint.
Harry Ochs had some exceedingly good looking lean beef in his display case today, simply marked for either cubing or grinding, priced at, iirc, $4.49 (or was it $4.99?) a pound. Nick said it was shin with the bone removed. I picked up a pound and a half, single grind, and made it into a beef base for a cottage pie I'll finish making tomorrow. The braised ground meat (with onions, beef bouillion, thyme, worcestershire sauce, Kitchen Bouquet for color) was nicely beefy with a tender yet toothsome texture, probably because shin has some decent colagen content. I think this meat would be all wrong for hamburger (much too lean), but great for chili and other ground beef dishes that should simmer on a low flame for a while. The ultra lean meat ultra caused me to add a little extra oil to the pan while browning. Although it was more expensive per pound that the ground sirloin, it was nearly as economical because the sirloin is somewhere around 17-20 percent fat; if the shin was 5 percent fat I'd be surprised. The only other time I've used shin was to cook it whole Chinese style (that, too, was delicious).
With a new hire, DiNic's is expanding its hours. They'll start slowly beginning tomorrow, Nov. 4, with Sunday hours. Eventually the goal is to extend weekday hours until the market's 6 p.m. closing.
Don't be surprised if one or two of the vendors from Headhouse Square set up shop at the RTM in the future, either during the winter and/or other days of the week when Headhouse isn't operating. Hendricks Farm and Old Earth Farm are prime candidates, according to market GM Paul Steinke.
Steinke also said he has vendors lined up for the "Christmas Market" which will occupy the space being vacated by Amy's Kitchen in their move to the old Foster's store. If he gets additional interest, he'll expand the seasonal vendors to the old Le Bus space.