From CSAs to saketinis

On CSAs:

Glory be–I’ve found one! Bull Run Mountain Vegetable Farm, which adheres to organic growing principles and has a DC pick-up location, still has shares.

I like what I’m reading on the website and the email exchange I’ve had with a rep (the grower?). I’m getting a two-person share because it cost just a tad more than the one-person share and I thought it would be fun to split it with someone. So if you live in DC, you may be getting an email about that.

On another local, farmy topic:

The Anacostia Farmers Market is looking for people to do food demos. If you want to work your stuff and encourage people to eat fruits and veggies, this is a great opportunity. Being a 9-to-5er, I can’t really swing the hours, so I hope one of my readers will do this and I can get the vicarious kick.

The demos will take place Wednesday afternoons from May to October during the farmers market. You have the option of choosing your own recipes and Capitol Area Food Bank supplies the ingredients. Sounds like fun, right? If you want more info, contact me at rhea(at)youaredelicious.net and I’ll pass it along.

On saketinis, second in the You Are Delicious Cocktail Series:

Try one today! Thanks to Mike M. for this idea. See, it’s a martini (normally gin or vodka with a splash of vermouth), but with sake. Sake is rice wine that can be on the dry and salty side like vermouth, so it works well. Mike deems saketinis “a fantastic drink for people who don’t like super-sweet drinks, and can’t handle the liquor+liquor burn of the regular martini.”

Here’s what I tried (with the help of Becca B., shakestress extraordinaire):

In a cocktail shaker or glass, mix ice, 1-2 shots vodka or gin per person, and a bit of sake. One recipe I found called for just 1 1/2 tsp. sake per martini, but you can go with equal parts or even more sake than hard alkie. I say adjust to taste. Now strain into martini glasses and serve with your choice of garnish (Mike suggested cucumber, but since I had used all of mine in the accompanying sushi, I tried it with pickled green mango – yum!). You can make this dirty, as with any martini, by adding olive juice or other brine. I didn’t test that personally. Let me know if you do.

We drank our saketinis with veggie sushi rolls, miso soup, and sesame soba noodles. If you want those recipes, stay tuned.

And if you have been bitten by the recent martini craze, check out Tapatinis (on 8th Street SE) or the H Street Martini Lounge (which is on–amazingly enough–H Street! [NE]) .

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