Come to the Bloomingdale Farmers Market Sunday for music and cooking

From: Robin Shuster
Sent: Friday, October 11, 2013 8:42 PM
Subject: Come to BFM Sun for Music and Cooking

Hi BFM Fans,

                      

We are open rain or shine at the corner First and R from 9-1. It is always dry under the tents. We are determined to banish this rainy week with two great events at the market on Sunday. Rain, rain go away (although we definitely needed the moisture for the fields but as my grandmother would say: "Enough already!"

                   

So, what have we got for you? First, the fabulous LeDroit Chamber Players are back for an encore performance. They enchanted everyone the last time they played for us so don't miss this chance to hear some of the best classical musicians in DC. 10-1.

                            

We also have a first class chef demo with Eckingtonian Jonathan Bardzik: cook, storyteller and author. A regular chef at Eastern Market, he was enticed back to his home territory for this Sunday: http://marketsandmore.info/events/oct-13-learn-to-cook-and-entertain-with-ease. He was thrilled with the list of foods we will have on Sunday and he is demonstrating three different Fall dishes:

• *Green Bean Succotash
• *Arugula salad with Asian Pears and a soft cheese, balsamic vinaigrette.
• *Cider glazed Delicata squash

                                 

And our Farmers Market Bike Clinic will be fixing squeaks and flats and wonky brakes from from 11-1, Thanks to our friends at Bike House.

                                     

It is pouring rain as I write to you. I am thinking stews and comfort foods and that is what I am posting on the facebook page. Check the facebook page for great cauliflower and broccoli recipes. Spaghetti with Broccoli Cream Pesto and Oven roasted Cauliflower are two of them. I roasted a chicken last night with collard greens. I am thinking that Shepherd's Pie might be just the thing for tonight. Add lots of chives to the mashed potatoes. Use your favorite sauteed ground meat as the base-- or if you are vegetarian, sauteed, seasoned minced mushroom or eggplant. Curry flavors would be nice...

                                 

Layer the mash over the mince and bake in 375 degree oven for half an hour until the mashed potatoes are golden brown.

                                     

I have a feeling that there will be lots of green tomatoes at market this week: I love them lightly battered and fried so that the citrusy flavor takes over. Here are 25 other ideas: http://tipnut.com/green-tomato-recipes/

                              

*Be sure to sample all the new apples at Reid. The selection changes every week as each tree matures to perfect ripeness.

*Last week for Baby Ginger at Mountain View. I made a thai curry paste for eggplant with it. I am stashing as much as I can.

*Whisked is tempting us with her Pumpkin Chocolate Swirl Pie this week. One word: luscious.

                                                   

Local Foods this week

                          

WHISKED! The Jumbleberry Pie is a Jenna invention. Guess what's in it? Pumpkin Chocolate Swirl is back --it's so luscious. Sweet Potato Pie, Kale and Feta Quiche.

                                  

PANORAMA: Whole wheat, multi grain, rye, pumpernickel raisin (great toasted, my childhood favorite), rustique, sourdough, baguettes, olive oil buns, breakfast pastries, croissants…Have you noticed that Damien and Emmanuel have a lot more whole wheat and multi grain breads? They also have my childhood favorite: pumpernickel raisin. I loved to toast a slice and slather it with cream cheese. I still do, but now I use the best cream cheese: Keswick's Quark.

                                                                      

KESWICK CREAMERY: Make your own beer and cheese pairings but here is a sample to start with from cheesemaker Mark:

• *Stoudt's Oktoberfest - Tommenator
• *Flying Dog Dogtoberfest - Mad Tomme
• *Victory Festbier - Lesher
• *Widmer Brothers Okto Festival Ale - Cheddar
• *Thirsty Dog Barktoberfest - Wallaby

                

Claude's got 15 other cheeses at the stand plus my favorite yogurt. I have a standing order for two quarts a week.

                

NUMBER ONE SONS: Our favorite traditional pickles, kimchis, krauts, brines == all fermented the way they should be, so not only are they dilly-licious, but they are packed with pro biota (like yogurt). The best foods are cured or fermented – wine, beer, yogurt, sourdough breads, salume… yay wild yeast!

                

MOUNTAIN VIEW: First of their broccoli!: Last week of their marvelous baby Ginger. Kale, Chard, Beets, Arugula, Radish Greens. Salad greens. Beautiful easter egg radishes, green beans, sweet potatoes, delicata, acorn and butternut squash. Sweet Hakurei turnips. Do not forget the baby ginger and Thai ginge (Galangal). That baby ginger has no fibers and makes a wonderful gingery tea—just slice up some ginger and pour over the water. You can reuse the slices over and over. Good potatoes too.

                 

GARNER: SWEET CORN. collards, kohlrabi, white salad turnips. Black eyed peas. Heirloom and field tomatoes, beans (wax, green and Roma), eggplants, zucchini, shelled cranberry beans, peppers of all colors spilling out of those bright green bushels plus sweet potatoes (Red Covington and White O'Henry), green acorn, butternut, festival, spaghetti and delicata carnival winter squash. Garlic. Onions. Mustard Greens. Boc Choi, tatsoi, Pickling cukes and Straight Eights. All the summer squash.

              

TRUCK PATCH VEGETABLES: Salad central. Butternut and Acorn squash, colorful heirloom tomatoes, zucchini, green beans, eggplant. Broccoli, Cauliflower, arugula, mesclun, basil, spinach, kale, beets.

                                                        

Truck Patch Meats and Eggs: Stock up for Oktoberfest with a dozen different sausages. And from the pastured pork side of the farm: smoked bacon (slab and sliced), fresh slab bacon, sausages, uncured hotdogs, pork chops, pork steak, spare ribs, country ribs, shoulder butt, boneless shoulder roast, loin roast bone in and boneless,. Only the early bird will get the tenderloin! Amber hams and smoked ham slices. also feet, tails, hocks, leaf lard, salt pork, fresh and smoked jowl, fat back, ). Chicken, Turkey – ground and cut up.

          

PAINTED HAND: Think slow-cooked stews and slow roasts this weekend.. Got your goat ? Eggs for Shashouka (we still have tomatoes and chile peppers and feta)

 

NORTH MOUNTAIN PASTURES IS BACK. Sausages, cured meat, eggs from their beautiful farm. ******************************************************************************************Did you know we DOUBLE EBT, WIC and Senior checks at the market? Spread the word.

 

See you Sunday.

 

Ted, Ted, Charlotte and Robin