Friday, July 27, 2007

It's been awhile, I know.

It is HOT. It is HUMID.
But it is not raining (yet).
The last two Fridays, we got rained on
during the Richmond Market. It is still
really quite fun to be there, though.
Please come by and say hello!

Anyway, It has been super crazy these days. Instead of blogging, we have been:
  • researching an industrial machine to produce larger amounts of patties (we can't keep up with demand, not a bad problem to have.)
  • providing Jars of Master Sauce to the Simpson's Movie premiere (That's right. We know that Homer likes the spice, well, he may be eating some Master Sauce straight out of the jar right now!)
  • working on recipe booklets for our products (coming soon, I hope)
  • improving the signs for our market booth
  • creating brochures and business cards
  • getting excited to try to start wholesaling in the fall (contact us if you have any leads!)
Well, I am supposed to be loading the truck for this evening's market, and I just wanted to send something out, as sort of a preview of what is coming. It may be a slower weekend for us though. We are out of patties! (Go back to the first bullet above.) So, it is a Crumble weekend. We are bringing out a new Crumble wrap: The Saucy! It is kid-friendly (tested and approved) and really comforting. Picture Veggie Crumble cooked in a savory tomato sauce, with tons of mozzarella cheese and then melted together in a 12" tortilla. YUM!

Since it is a Crumble weekend, I am going to leave you with a really fantastic recipe using Crumble. It is a little different, but since fresh local tomatoes will be coming out very soon, it is a perfect time to try it. Give it a try and let us know...

Vietnamese-Styled Tomato Sauce With FolkFoods Veggie Crumble

This recipe freezes really well, so make a lot! It really goes well over rice, or any other type of grain. Enjoy!

1 T vegetable oil

1 package FolkFoods Veggie Crumble

1 ½ T sugar

1 ½ T lime juice

2 Serrano chiles, chopped (or 1 T FolkFoods Master Sauce)

4 ½ T Vietnamese Fish Sauce (optional, kind of. Substitute Braggs Liquid Aminos or a good Soy Sauce, but it won’t be the same.)

¼ - ½ c chopped shallot or onion

4 cloves – 1 whole head of garlic (I like garlic!)

½ t ground black pepper

5 or 6 fresh local tomatoes chopped

¼ c tomato paste

1 ½ vegetable stock or prepared miso

Fresh coriander/cilantro for garnish

  1. Heat over high heat, add sugar, lime juice, chiles, 1 ½ T fish sauce or Braggs. Heat through and add package of FolkFoods Veggie Crumble. Stir and mix flavors, heat through for approximately one minute. Remove from pan and set aside in a bowl.
  2. Heat the sauce pan to medium heat and add garlic, shallots and black pepper. Fry until onions are wilted and garlic is fragrant. Add tomatoes and cook until the tomatoes cook down until the mix is reduced to a lumpy sauce. Approximately 5 minutes.
  3. With heat still at medium, return the Crumble mixture to the pan, add tomato paste, remaining fish sauce or Braggs and vegetable stock. Simmer for at least 10 minutes.

1 comment:

Anonymous said...

So. Um. I drove ALL THE WAY FROM PORTLAND MAINE this past Saturday just for a breakfast burrito, and guess who wasn't at the Farmer's Market? Yeah, that's right, you.

:-( Sadness!

Now I'll have to wait MONTHS AND MONTHS for my next breakfast burrito! How will I ever survive?!?!? And I was all psyched to stock up on Veggie Crumble and Mastah Sauace for the coming months, so that I could make my very own Vietnamese Style Tomato Sauce with veggie crumble... but alas...

No seriously, I hope things are going well. Come visit Portland soon! Can't offer the world's cushiest digs, but there's certainly plenty of space.

Be well,