Friday, September 19, 2014

Bloomingdale Farmers Market this Sunday, 09-21-2014

From: robin.shuster@verizon.net
Subject: BFM Sunday
Date: Thu, 18 Sep 2014 23:14:28 -0400


     
Hi BFM fans
                                                         
Fall is arriving on Monday and I am ready for soups and stews and oven-roasted vegetables.  In fact, I am roasting wedges of  a small cheese pumpkin right now.  Supposedly it resembles a wheel of cheese.  I am not sure about that, but the small one I am roasting for the two of us is good.  I finished it in some warm pickle brine.  The spicy brine offset the sweet creaminess of the squash wedges.

I also roasted some green beans with a bit of olive today-- and grape tomatoes.  The high heat roasted beans remind me a bit of the Szechuan beans -- they wrinkle up-- from the heat and the grape tomatoes wrinkle too -- like bright red raisins.  Good combo.  Salt and garlic.  A bit of lemon or lime.  Add sesame oil or olive oil.  Could be interesting with kimchi but I was out.

Last week we celebrated my granddaughter's 13th birthday with lettuce wraps that we stuffed with sliced radishes and grated daikon and slivered carrots and sliced cukes, scallions and chives and mint and cilantro and shrimp and rice noodles and a peanut sauce.  You need nice leaves of head lettuce for it and of course, we have that at market.

CHEF DEMO:  The Top Tomato, herself, WaPo Food Editor Bonnie B, is joining us on Sunday with her favorite recipe from the 2014 Top Tomato Contest.  Since Fall does not start until Monday, Sunday is the perfect day to celebrate the best of the Summer's fruit  (and you thought I was going to call it a vegetable?!)  11-12:30 at the Chef Demo Tent.  Bonnie was one of our most popular chefs at 14&U last year.
If you have ANY cooking questions, Bonnie will have the answer.  She will have LOTS of samples.

MUSIC at Market starts at 10 am.

BFM FREE BIKE CLINIC sets up the tent at 11 and our friends fron The Bike House put 20-30 bikes into great riding shape every Sunday.  300 last year.
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DC found a little more money and PRODUCE PLUS is back for just 2 more weeks until September 30th.  If you have Medicare, SNAP Food stamps, WiC, CVC, TANF, we can give you $10 in checks for fruits and vegetables -- and you can get that at both BFM and 14&U as Dupont for the next 2 weekends. 
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NEW or UNIQUE:
  • Figs at Garner
  •    NEW Southwest Corn Pie at Whisked
  • Asian and Bartlett pears at both orchards
  • Sweet Pickles and fiery hot pepper relish at Number 1 Sons
  • Last Call for Peaches at Reid
                                                             
REID: Last Call for Peaches before the apple season takes over.  If you haven't had enough peaches this summer, be sure to snag a box on Sunday and preserve them -- can, freeze, shrub, macerate, syrupize --ice cream, pies -- keep those memories going for a few more months. Yellow and white peaches,  apples (Honeycrisp, Gala, Macoun, Gold Supreme, Fuji, Yataka, Pinova, Jonathan, Haralson), seedless grapes, Concord grapes, Italian plums, heirloom tomatoes, Cider (Apple, Apple Cherry, Apple Grape)

KESWICK: So many new cheeses – especially the mixed milk mozzarella/burrata called Caporella – very creamy with a bit of a tang.  Aged cheddars (the Lesher), the Wallaby melted so well on Ted’s Kimcheese sandwich, Dragonsbreath, Alpine style Tommes are rindwashed weekly in ‘Troeg beer or a local wine or cider.  Quark married to Garner’s Pepper Jelly is irresistible.  Ricotta loves eggplant towers.  My favorite yogurt for fruit salad or cucumber soup or raita or to make a quick sauce for sautéed greens.  Grilled Tomato Cheese Sandwiches with tomato soup on your menu?  Should be...
                       
IVY BRAND: Certified organic.  Arugula, spicy greens mix, baby head lettuce, radishes, turnips, beets, potatoes, fingerlings, winter squash, summer squash, a few cukes, kale, collards, boc choy and other Asian greens. Garlic, sweet peppers, hot peppers, scallions, parsley, thyme, tomatoes, cherry tomatoes, sweet potatoes, and eggplant.

TRUCK PATCH: Black Krim, Stripped German, Brandywine, Cherokee Purple plus many more. Market red tomatoes are bountiful. Cherry Tomatoes in a rainbow of colors. Purslane, Arugula, Mesclun, Spinach, Kale, Dino Kale, Swiss Chard, Beets, Green Peppers, and Eggplant. Green & Yellow Zucchini, Crookneck Squash, Pattypan Squash. Armenian Cucumbers, Garden Cucumbers, and small pickling cucumbers.  Lots of Fresh Basil. Cantaloupes and Watermelons. Beautiful cilantro. Broccoli.

Truck Patch Meats:  Bacon, Bacon, and more bacon thin and thick cut! Sage sausage, maple sausage, Hot Italian, Sweet Italian, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks , fat back, pork liver, ham steaks, and pig feet. Whole  free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.

GARNER: Figs. Tomatoes: “ordinary reds’, romas, beefsteak, “early girls and heirlooms-- and cherry toms. Baby Limas (American edamame) are great quick boiled and seasoned with olive oil and salt and lemon.  Black eyed peas cook up quickly when they are so freshly dried and make a good salad with grilled anything. Japanese, white, Italian and Thai eggplant; Squash: Patty pan. Yellow. Zucchini, Ishtar, that pale green Lebanese variety, eight ball, golden zucchini. Sweet Corn, okra, potatoes, peppers sweet and hot, green and yellow and Roma beans. Melons: sun, cantaloupes and seedless  watermelons in red and yellow. Swiss chard and arugula.  Mint, dill and parsley.
                       
PANORAMA: They have a great sale every week on a different bread.  Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties. Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads

NUMBER 1 SONS: A huge selection of DC’s best traditional New York pickles, Korean kimchi and a variety of krauts from Central American curtidos to classic German sauerkrauts.  Fermented and fabulous.  Sweet pickles now, too!  But I am addicted to that new hot pepper relish, spicy and many flavored.

WHISKED:  Jenna  says: Fall in DC is one of my favorite times of the year. The weather is perfect, all our customers are back at the market, and we can still get our hands on the tail end of summer produce. With this in mind, we have a new quiche on the menu this week - a Southwestern corn quiche. Loaded with roasted corn, peppers, garlic, onions, and spicy pepper jack cheese, this quiche has just the right amount of bite. We also have our peach raspberry pie on the menu - because we just love it that much. Also: Apple Blackberry, Seasalt Chocolate Chess and a Kale, Basil and Sundried Tomato Quiche.

See you Sunday,

Robin and the Teds...

Don't forget on Saturday, check out the DC State Fair at Old City Farm and Guild which runs 12-5.  Just because we are not a state does not mean we can't hav eour own State Fair!.  Pie contests, biggest home grown veggie, all the classics of State Fairs.
                                     
Robin Shuster
Director
14&U Farmers' Market 
Bloomingdale Farmers' Market
T:202.234.0559
C:703.328.6559

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