From: robin.shuster@verizon.net
Subject: NEW at BFM Sunday
Date: Thu, 15 May 2014 13:50:28 -0400
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Strawberry and Asparagus season continues at BFM -- Broccoli is Back.
COOKING DEMO at 11. Cook and artist Marcella Kriebel will be back with her inspired recipes. This week she is kicking up Garner's wonderful heritage October beans with some Mexican flavorings.
BIKE CLINIC : Our friends at The Bike House will be helping you get your bikes into summer riding shape from 11-1. And not a moment too soon.
GARDENERS: Ivy Brand has tea herbs in planters. Even Camomile, one of my favorite herbal teas. There will be vegetable and herb plants (watermelon plants too) throughout the market. Many of us lost our rosemary, sage and thyme this past winter and the producers have good varieties to replace the ones we lost.
NEW OR NOTABLE:
EGGS: Free range Eggs at both Truck Patch and Garner. Do you know the best way to cook a hard boiled egg so that it peels easily? There are LOTS of opinion about extracting perfect orbs for devilled eggs. Bryan of Truck Patch swears that steaming even newly laid eggs for 20 minutes followed by a plunge in icy cold water will do the trick. Kenji at Serious Eats cooked through hundreds of eggs for his report. Check our FB page to find it (under the comments). https://www.facebook.com/BloomingdaleFarmersMarket
RADISHES: Joe Yonan took radishes to a new dimension --and color--this week and all of our producers have radishes.: It is on our FB page, too.
LETTUCES: Did you know we have head lettuce as well as salad mixes at the market? They both make great salads but in different ways. Head lettuce gives you a large flat leaf to play with -- it absorbs the dressing differently and you can use it to envelope little packets of flavor -- wrap a leaf around a bit of cheese or herbs or nuts or ham-- like a Vietnames roll. Or create composed salads where the leaves act like layers of Napolean pastry. I think of salad mixes as bright and jumpy.
CAPORELLA: Keswick's new mixed milk Mozz doesn't have to wait for the tomato season. You can enjoy it with cucumbers and radishes and scallion and olives salad. Pluck a few of your basil leaves to make the plant grow more vigorously and drizzle on the olive oil. And don't you love those gooey rice balls called Arancini? Check our FB page for 4 great recipes.
EGGS: Free range Eggs at both Truck Patch and Garner. Do you know the best way to cook a hard boiled egg so that it peels easily? There are LOTS of opinion about extracting perfect orbs for devilled eggs. Bryan of Truck Patch swears that steaming even newly laid eggs for 20 minutes followed by a plunge in icy cold water will do the trick. Kenji at Serious Eats cooked through hundreds of eggs for his report. Check our FB page to find it (under the comments). https://www.facebook.com/BloomingdaleFarmersMarket
RADISHES: Joe Yonan took radishes to a new dimension --and color--this week and all of our producers have radishes.: It is on our FB page, too.
LETTUCES: Did you know we have head lettuce as well as salad mixes at the market? They both make great salads but in different ways. Head lettuce gives you a large flat leaf to play with -- it absorbs the dressing differently and you can use it to envelope little packets of flavor -- wrap a leaf around a bit of cheese or herbs or nuts or ham-- like a Vietnames roll. Or create composed salads where the leaves act like layers of Napolean pastry. I think of salad mixes as bright and jumpy.
CAPORELLA: Keswick's new mixed milk Mozz doesn't have to wait for the tomato season. You can enjoy it with cucumbers and radishes and scallion and olives salad. Pluck a few of your basil leaves to make the plant grow more vigorously and drizzle on the olive oil. And don't you love those gooey rice balls called Arancini? Check our FB page for 4 great recipes.
RHUBARB FANS: Whisked has you covered this week -- with her all Rhubarb Pie.
The Producers:
GARNER'S PRODUCE: Broccoli is back-- lots of them. Like all young vegetables, they are delightful raw. or quickly stir fried with garlic and ginger. That goes for asparagus as well -- just peel off curls of asparagus and dress lightly with a vinaigrette. Or stir fry them. Don't miss the vibrant yellow squash, so young and tender that there is no skin. Zucchini. Persian cucumbers, Bok Choi, Swiss Chard, spinach, beets with greens, radishes, kohlrabi, turnips. Lots of vegetable plants for the gardeners. Eggs.
REID'S ORCHARD: continues its annual transformation into Reid's Garden Center for the month of May with a terrific variety of herbs. --and there will be still be some apples and their cider.
KESWICK CREAMERY: Try their brand-new, sweetened, thick Greek-style yogurt called FrischKaise. CAPORELLA is a hand-stretched, mozzarella -style cheese with a creamy center, a bit like a burrata inside. FROSTY MORNING is inspired by French Valancay. Ash covered pyramid. Creamy with a mild goat taste and a lemony finish. SWIRLY GIRL is a camembert. Be sure to sample the Vermeer, the Wallaby, Calgary Special Reserve, Cheddar, Quark and fresh ricotta too. The yogurt is superb and very food friendly.
IVY BRAND: Have you met Nick, Megan and Keith? They worked with Mountain View several years ago and they are our new certified Organic producer (Mt View is on sabbatical this year). Huge collection of vegetables and herb plants for your gardens and porches and kitchen windows. Arugula, Spring Mix,Salad mixes, chard, collards, bok choi, many varieties of radishes, Hakurei salad turnips, scallions, chives, cilantro, dill. Lots of head lettuces too.
TRUCK PATCH FARMS – Every week Stacia creates a beautiful stand of lettuce, spring mix, arugula, kale, swiss chard, spinach, red beets, radishes....and lots of asparagus. Yes, there are eggs.
TRUCK PATCH MEAT – Smoked sausage- Applewurst, Country, Ground, Italian hot and sweet, Maple, Sage. Bacon, smoked maple, garlic and pepper. All cuts of pork. Shoulder roast bone in and boneless, Shoulder chops, Ribs, and Hams steaks. Whole chickens as well as parts. Turkey all parts and ground. Turkey burgers, white and dark meat
WHISKED: Rhubarb Fans -- this week is for you. Pure rhubarb goodness all by itself. Want strawberries? Try the Strawberry Lemon Chess. The Sea Salt Chocolate Chess Pie filling is kinda like a brownie and kinda like a flourless chocolate cake. Lots of cookies and two savory quiches: Spicy Italian Sausage & Caramelized Onion or vegetarian Asparagus Cheese Quiche.
NUMBER ONE SONS: Traditionally fermented pickles, kimchis, different krauts, dilly beans. Time to make Grilled Kimcheese Sandwiches with their kimchi and Keswick cheese. Here's a new idea: tuna salad mashed with kimchi and sauteed spinach. I made that for lunch yesterday.
PANORAMA: Classic and fruit- flavored croissants. Muffins, scones, breakfast pastries, baguettes, whole wheats, sourdoughs, ciabatta rolls, rye, pumpernickel, rustiques, sandwich loaves and boules. They all freeze well so you can have bread all week.
See you Sunday,
Ted, Ted, Stephanie, Robin
The Producers:
GARNER'S PRODUCE: Broccoli is back-- lots of them. Like all young vegetables, they are delightful raw. or quickly stir fried with garlic and ginger. That goes for asparagus as well -- just peel off curls of asparagus and dress lightly with a vinaigrette. Or stir fry them. Don't miss the vibrant yellow squash, so young and tender that there is no skin. Zucchini. Persian cucumbers, Bok Choi, Swiss Chard, spinach, beets with greens, radishes, kohlrabi, turnips. Lots of vegetable plants for the gardeners. Eggs.
REID'S ORCHARD: continues its annual transformation into Reid's Garden Center for the month of May with a terrific variety of herbs. --and there will be still be some apples and their cider.
KESWICK CREAMERY: Try their brand-new, sweetened, thick Greek-style yogurt called FrischKaise. CAPORELLA is a hand-stretched, mozzarella -style cheese with a creamy center, a bit like a burrata inside. FROSTY MORNING is inspired by French Valancay. Ash covered pyramid. Creamy with a mild goat taste and a lemony finish. SWIRLY GIRL is a camembert. Be sure to sample the Vermeer, the Wallaby, Calgary Special Reserve, Cheddar, Quark and fresh ricotta too. The yogurt is superb and very food friendly.
IVY BRAND: Have you met Nick, Megan and Keith? They worked with Mountain View several years ago and they are our new certified Organic producer (Mt View is on sabbatical this year). Huge collection of vegetables and herb plants for your gardens and porches and kitchen windows. Arugula, Spring Mix,Salad mixes, chard, collards, bok choi, many varieties of radishes, Hakurei salad turnips, scallions, chives, cilantro, dill. Lots of head lettuces too.
TRUCK PATCH FARMS – Every week Stacia creates a beautiful stand of lettuce, spring mix, arugula, kale, swiss chard, spinach, red beets, radishes....and lots of asparagus. Yes, there are eggs.
TRUCK PATCH MEAT – Smoked sausage- Applewurst, Country, Ground, Italian hot and sweet, Maple, Sage. Bacon, smoked maple, garlic and pepper. All cuts of pork. Shoulder roast bone in and boneless, Shoulder chops, Ribs, and Hams steaks. Whole chickens as well as parts. Turkey all parts and ground. Turkey burgers, white and dark meat
WHISKED: Rhubarb Fans -- this week is for you. Pure rhubarb goodness all by itself. Want strawberries? Try the Strawberry Lemon Chess. The Sea Salt Chocolate Chess Pie filling is kinda like a brownie and kinda like a flourless chocolate cake. Lots of cookies and two savory quiches: Spicy Italian Sausage & Caramelized Onion or vegetarian Asparagus Cheese Quiche.
NUMBER ONE SONS: Traditionally fermented pickles, kimchis, different krauts, dilly beans. Time to make Grilled Kimcheese Sandwiches with their kimchi and Keswick cheese. Here's a new idea: tuna salad mashed with kimchi and sauteed spinach. I made that for lunch yesterday.
PANORAMA: Classic and fruit- flavored croissants. Muffins, scones, breakfast pastries, baguettes, whole wheats, sourdoughs, ciabatta rolls, rye, pumpernickel, rustiques, sandwich loaves and boules. They all freeze well so you can have bread all week.
See you Sunday,
Ted, Ted, Stephanie, Robin
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