Thursday, May 14, 2015

this Sunday's Bloomingdale Farmers Market: S t r a w b e r r i e s !

From: Robin Shuster
Subject: BFM newsletter
Date: Thu, 14 May 2015 17:45:08 -0400

Hey, Strawberry fans,

Garner has flats (8 quarts)  of strawberries on sale  Sunday.  So, think about strawberry jam, strawberry sodas, asparagus and strawberries, strawberry spinach salad, strawberry granita. strawberry shortcake, strawberry pops,   I made a great frozen fruit thing last night.  Froze some strawberries and then spun frozen strawberries to granules in a food processor (or use a blender), and added some Keswick yogurt, and whirled it some more until I had a thick paste.  Served it topped with a bit of maple syrup.  It was like soft frozen yogurt.  Excellent.

Chef Demo by our friends Kid Power at 11.  Great recipes for kids and adults.  The Dirty Destroyers are at 10-12 and the Bike House will be fixing bikes from 11-1.   Langley Elementary is back to sell their fresh herbs.  Wondering what to do with Tarragon -- Ted's got some ideas for you.

*KESWICK will have MORE of that delicious Pub Music cheese they ran out of so early last week.  It is a play on a Cotswald style cheese that Mark discovered last year and realized he could make even better with a mixture of their goat and Jersey cow's milks.  In England, it is served  in pubs with beer instead of chips and peanuts, he tells me. Duck Eggs.

*NUMBER ONE SONS: Half Sours are back.  The kimchis, the krauts, the dilly beans, the HOT pickled cabbage hearts perk up every meal and they are probiotic, too,  Great condiments to add to a cheese plate, a grilled cheese, rice, sandwiches, soups.  Caitlin says: Customers can bring back their containers to No. 1 Sons to refill for them!  Although note they can't take them back for others to reuse.  Customers can also bring their own jars.  Our sizes are 12oz, just shy of a pint, and 32oz, a quart.  Wide-mouth jars are best for packing kimchi + kraut.

MOUNTAIN VIEW: back after a sabbatical year, Shawna and Attila are all organic, all the time. PEAS.  Kale, collard, chard, beets, hakurei turnips, radishes with their very edible greens, spinach, romaine and summer crisp lettuce.  Cilantro, scallions, mustard greens and a crisp, spicy salad mix.  Lots of good quality plant starts: herbs, tomatoes, peppers and some unusual ones like epazote which you really need is you want to make authentic Mexico food.

*TRUCK PATCH: They are famous for their tiny arugula, mesclun, baby greens and bacon.  Kale, broccoli, red beets, radishes and lots of pork cuts.  Chicken.

*GARNER"s PRODUCE: Lots of strawberries and sales on flats of 8 quarts.   Asparagus (which you should sliver and serve with sliced strawberries over arugula.) Radishes, early season zucchini, green kale, white sweet turnips, Swiss chard, golden and red beets, spinach, arugula, Asian green mix, spring onions (stew the green stems separately from the bulbs).  Their dried cranberry beans and black eye peas are very flavorful.  Cut Parsley, cilantro, dill.  Lots of baby plants for your gardens: herbs, tomatoes, hot peppers, sweet peppers, sqush, basil, sage, dill, cilantro, chives, flowers.

  Damien and Loic cases are filled with French style breads and sweets.  Baguettes, sourdoughs, whole wheat, rye, pumpernickel, loaves and sandwich shapes.  Tarts, scones, muffins, breakfast pastries.

* WHISKED: Jenna says it best:  "Strawberry rhubarb pie is one of those pies that people ask about all year. In December we'll get people asking about it - when strawberries are just a gleam in some plant's eye. That's the thing about working with seasonal produce - you can't always offer people's favorite flavors. But when that fruit actually comes in season, and I can actually write this email saying "Yes, we have it - strawberry rhubarb pie is on the menu" it feels like a momentous event. It feels like this thing I've been waiting to say for months and months and months. So here it is guys - strawberry rhubarb pie. At last."

Rhubarb Pie, Strawberry Lemon Pie (Lemon custard swirled with homemade strawberry compote), Apple Rhubarb Pie (tart rhubarb and Granny Smith appels), Seas Salt Chocolate Chess Pie, Salted Caramel Apple Pie.   The savories this week are Southwestern Spinach Quiche  (sauteed spinach, onions, garlic and jack cheese) and Asparagus and Swiss quiche.  I saw Jenna collecting the spinach and asparagus at the end of market last week.

*REID's Orchard transforms itself into a plant nursery in May.  Basils, chives, parsley, cilantro, mints, oregano, rosemary, sage and many other herbs.  Tomato and peppers and other plants.

Coming in JUNE:  New Mushroom and Pasta Producers

Robin, Teds, Stephanie and Erin

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