Tag Archives: tea infuser

Each week at Market

Each week market brings new as well as repeat customers and interaction with market stand owners and market employees. Slowly, one week/one day at a time I follow their lives, their experiences and share in their gained knowledge. I generally wait on 40 to 60 customers a week and have conversation with another 20 or 30. I would think it fair to say I talk to 60 to 80 people in a market day. I met a young man recently that told me he had read that in a trip to the supermarket you have 3 to 5 personal encounters as opposed to a market shop where you can have 25 to 30. I spend very little time in supermarkets but I can attest to the market side of the equation. Each week I see both planned and chance meetings among friends and family. I witness hugs, laughter and even prayer amongst these chance meetings. Please come out and support the market it is a great tradition worth keeping. See you on Friday!

Retrievable Spices & Herbs

Add Ground Pepper toward the end of the cooking time. Ground pepper looses its favor in long cooking times. An alternative is to put peppercorns in a muslin bag or cheese cloth that can be submerged during cooking then removed from the dish.

Bay Leaf is another retrievable spice. Add dried bay leaf to your soups and roasts during cooking then remove before serving because the leaf is bitter and hard to chew. Crush bay leaf for added flavor; again put them in a muslin bag that can be retrieved before serving.

A Tea Infuser works well for adding spices that you want to remove at the end of cooking. This allows you to add the flavor of the spice/herb without actually adding the texture.

Holiday Spice Tips

Replace all or part of the white sugar in your Pumpkin Pie recipe with brown sugar.  The pumpkin flavor is more pronounced, the sweetness more subdued.

Most cinnamon is 2-2.5% oil content, I sell 5% oil content cinnamon. The taste is superb.

General Guidelines for Tea Making

Here are some general guidelines for tea making:

How much loose tea per cup? My recommendation is 1 tsp. per 8-10 ounce cup. For finely cut black, green and oolong teas a light teaspoon. For leafy herbal teas such as dandelion leaf or lemongrass a heavy teaspoon.

How long to steep a cup of tea? The general rule is 3 to 5 minutes. For black, green and oolong teas stay on the 3 minute side. The leafy herbal teas need to steep longer so go for the whole 5 minutes. Roots, seeds and barks need time to soften to release their flavor and health benefits, so again, 5 minutes or more.

Remember everyone likes their tea different. If you like your teas light then try adding less tea and/or steeping for less time. While some people believe steeping to long makes the drink bitter others like a good strong cup of tea, which might mean a little more tea and a little longer steep time.

Wheat Bread Stuffing

Just in time for your Thanksgiving dinner. This stuffing is excellent baked in the bird or in a pan. This is my own receipe; my family loves it. You’ll love the compliments!

Wheat Bread Stuffing

1 loaf of wheat bread

1 stick of butter

3 eggs

1 large onion

3-4 large stalks of celery

1 tsp. poultry seasoning

Salt and pepper to taste

 

Cube bread in small squares (this is easiest done when the bread is frozen). Dice celery and

onions, toss into bread cubes, along with spices. Melt butter, mix into bread mixture. Mix eggs in a separate bowl then mix into bread mixture. Stuff into turkey or bake alone in a covered baking pan at 350º, 40-45 minutes, until golden brown.

 

 

Kramer at Market

I own a spice, herb & tea stand in the New Eastern Market. We are located in York, PA and are open on Fridays from 7am -7pm. If you live locally please stop in; it is a wonderful market. I have over 150 spices, herbs & teas at my stand. This is my first blog! I hope we will learn from each other. Enjoy!

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