Hello Bloomingdale Market Fans,
NEW This WEEK:
Heirloom Tomatoes: Brandywine, Cherokee Purple, Black Prince, Striped CaverN
Cherry Tomatoes: Sung old, Grape, Navidad, Chocolate Cherry
Cantaloups: Athena and Aphrodiete
MAYBE Sugar Baby Watermelon
Sweet Vidalia-style Onions are BACK
NEW VARIETIES OF PEACHES
Raspberry Frangipane Tart
The fireworks are done and the summer heat is here. Gas prices are up. The BFM offers local produce that is worth the walk. Ted says: If you want a real local treat pick up some Trickling Springs Dairy heavy cream from Timor Bodega, whip it up and flavor it with lemon zest and vanilla.
Then pick your choice of fresh berries or peaches from Reid's Orchard. Find a clear pint glass and build a cream and fruit parfait. Garnish with a sprig of mint from the 7th street garden. Ok that's desert now for the rest of a perfect summer meal..........
Start your prefect summer meal by not heating up your home with the stove or oven. Create a cool tasty salad from their great choice of salad greens and fresh herbs: lettuce, arugula, mesclun, purslane, radishes, and mint, oregano, sage, chives, basil. Then try some AppleWurst from Truck Patch Farm cooked on the grill..
Truck Patch: Try some Lemon verbena which makes a great herbal tea. Purslane. A pretty succulent also called Portulaca, it is filled to the tip of every little leaf with omega 3 fatty acids. It has a lemony flavor and a nice crunch which makes it the perfect salad veggie. Baby squash with their blossoms,
Do you want a cool drink to beat the heat?
1/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves)
1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
2 cups of water
Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.
Makes 2 cups.
Ice it down for a great summer refresher!
Reid: There will be buckets of dark sweet and sour cherries and they won't be in season much longer. Lots of berries -- red and black raspberries, blueberries, blackberries, currants, gooseberries. Methley sugar plums (purple and juicy), shiro plums(yellow and sweet) plums, tart Lodi sauce apples, white and yellow peaches. Herbs by popular demand- basil, cilantro, thyme, rosemary, oregano and lavender
Fruit Salad Tip: sprinkle a little sugar at the bottom of a bowl. Grind chopped basil and mint leaves into the sugar to a paste, then add your cut up fruit and sprinkle with lemon juice. The sugar-herb paste is wonderful and the lemon heightens the flavor of the summer berries and fruits. Try it!.
Add to your perfect summer meal with a wide choice of Garner veggies to grill or cut into salads.
Garner: Make a cucumber and yogurt salad with slices of their sweet onions and mint. Crush some garlic and it turns into a great relish for meat or beans. Grate the cucumbers . Add some crushed walnuts and thin it down with more yogurt and it is a cool, pretty cucumber soup. Grill corn on the cob and rub it with lime and cayenne pepper -- or butter. Or all three.
TIP: Slice up tomatoes and sprinkle them with salt, add some shredded basil leaves. Drizzle on the olive oil but hold the vinegar. The tomato juice makes the perfect vinaigrette. After you eat the slices, mop up that basil= infused juice with some Breadline bread. That's heaven.
Grill their peppers(green bell, king arthur, blushing beauty,lilac), sweet peppers(sweet bananas, yummy mix,)jalepeno peppers. Add some cubed cantaloupes and sugar babies watermelon to your fruit salad. Don't forget the okra and the potato salad.
Seventh Street Garden: peaches, hot peppers, cherry tomatoes, basil and herb plants, flower plants, beets
TIP: BEET SALAD Peel raw young beets and grate them Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese or yogurt and chopped parsley and/or chives. (Thanks, Mark Bittman)
Nanbon is back! with two NEW desserts: (local) raspberry frangipane tart, (local) zucchini bread, brownies, bread pudding and a few pecan tarts.
Breadline: Sop up those tomato or sausage juices with their Baguettes! French style croissants,loaves, American muffins, cookies and scones: buy an extra baguette to make panzanella.
TIP: Cut day-old crusty Breadline bread into one-inch cubes. combine it with chopped tomatoes (seeds are O.K.), chopped cucumber, chopped red onion and fresh basil. Dress with olive oil, red wine vinegar,( diced anchovies if you like them), capers, salt and pepper. (from Mark Bittman)
YOUR MARKET TEAM,
Robin, Ted, Ben, Jess
Markets & More
14& U Farmers Market
Bloomingdale Farmers Market
email: firstname.lastname@example.org (sign up for our weekly market email!)
The 14&U Farmers Market:
Day: Every Saturday May 10- November 22nd,
Time: 9am - 1pm
Place: On the sidewalk of the Reeves Plaza, at the NW corner of 14th and U Streets NW.
The Bloomingdale Farmers Market:
Date: Every Sunday May 18th- November 23rd,
Time:10am - 2pm
Place: In front of the Big Bear Cafe on First and R Streets NW.
We Welcome WIC and Senior GET FRESH checks at both markets.