bloomingdale: Indian chef demo at Sunday's Bloomingdale Farmers Market

Friday, June 12, 2015

Indian chef demo at Sunday's Bloomingdale Farmers Market

From: Robin Shuster
Subject: BFM Sunday
Date: Thu, 11 Jun 2015 16:45:35 -0400

Hi BFM Fans,

Indian Chef Demo At BFM

Rano Singh, owner of the wonderful spice store, market, cafe, and cooking school Pansaari, http://pansaari.com/ on 17th Street is our very special chef at market Sunday. She loves Keswick's yogurt and will be featuring it in a authentic lassi and raita as well as teaching us several vegetable curries and a rice dish. India has many many regions and this is your chance to learn how to cook and spice market vegetables like they do in Jaipur where Rano was born. 11-12:30.

LeDroit Chamber Players join us Sunday

Always a great musical market event. 10 am. http://https://www.facebook.com/LedroitChamberPlayers

Did You Try Matteo's Pasta and his Soup?

CUCINA AL VOLO: Our new pasta chef, Matteo, has been making pasta all day long for us. LOOK. https://www.facebook.com/BloomingdaleFarmersMarket Smoked Paprika spaghetti, Rigatoni, whole wheat Fusili, Bolognese sauce -- Daniele's mother's recipe -- she is from Bologna. The pesto is concentrated and just a tablespoon adds huge flavor.

Plus two cold soups to refresh you when it feels like 100 degrees. One of them will be the exquisite cold asparagus soup -- so simple and light and refreshing, so flavorful without a bit of butter or cream. Take it on a picnic.

Did you know they make their own Burrata? And stuff it into a thin pasta with a tomato zucchini sauce? Try the Ravioli with Swiss Chard and Ricotta, Duck Ravioli, Roasted Pecan Meadow rabbit sauce. I had the burrata ravioli last week -- it was very very light.

New or Special at the stands Sunday

Sweet black Tartarian Cherries at Reid and Tart Pie Cherries at Mountain View
Cherry Pie at Whisked.
Cut Basil bunches at various stands. Goes well with strawberries.
Baby Fennel and Baby carrots play very well together, just saying
Candy Onions
Radish kimchi is back at Number 1 Sons.
Traditionally fermented curtido at Number 1 Sons
Strawberry Season continues at Truckpatch and Reid
Garlic Scapes
Sugar Snap Peas and English peas too
Kouign Amann -- ddictive and its fame inspired Damien to also create a Crois-Nut.
Celtuce at Mountain View-- Chinese Lettuce Celery. A Vegetable you only find at farmers markets: http://www.huffingtonpost.com/2014/12/17/celtuce_n_6330026.html
Summer Squash in all varieties at Truck Patch, Garner and Mt View
Last week for Asparagus at Truck Patch: the cool weather last week gave us another week but the heat brings it to a close for 2015

REID: Finally, we have Cherries in abundance. Strawberries. Sugar Snap Peas. Apples and apple butter. Herbs and vegetable plants too. Robin says: Plant a variety of basil plants. No such thing as too much basil.

TRUCK PATH: People have been raving about Bryan's huge selection of strawberries-- more varieties than any other producer I know. This is the last big picking because of the heat:

*Earliglow -- small but very sweet
*Ovation - larger berry with a bit of a tart taste
*Jewel - Large berry with peachy tate
*plus Cavendish, CAbot, Chandlers and Honeyore

First Summer squash and zucchini in many varieties and Bryan thinks there will be cukes as well. . Arugula, mesclun, spinach, kale, chard, beets, asparagus. Pastured pork cuts and Chicken. First the strawberries:

TRUCK PATCH MEATS: besides the tasty pork and famous bacon, chicken is back this week: whole, boneless breast, drumstick and thighs.

MOUNTAIN VIEW: A big flush of sugar snap peas. Baby fennel and baby carrots are awfully nice sauteed together. Ethiopian kale plus Lacinato and Winterbore. Summer crisp head lettuce. Collards, Swiss Chard. Beets. Spring Onions and summer squash. Garlic Scapes too. Hakurei turnips. A new to us vegetable, Celtuce:

What is Celtuce? Asparagus lettuce. A Chinese vegetable that chefs say has a nutty flavor. You peel the skin off the stems, and chop it or prepare the inner stem into long curls of vegetable pasta with a potato peeler. Sauteed briefly, it will taste like a mixture of bok choy, celery root and water chestnut. Like kohlrabi, the tastes change with different textures. The leaves can be chopped and pureed, the smallest young leaves are good for salad. We will have lots of info at the market table.

GARNER'S PRODUCE: First of the tomatoes. Carrots. Tons of Summer Squash including my favorite: the pale green Kousas that don't get watery when you saute them.. Sugar Snaps. English Peas. Cucumbers. Radishes. Green, red and Toscano Kale (grill it and serve in a coconut sauce). Savoy cabbage --love those crinkles. Broccoli, Hakurei turnips, Swisss Chard, beets, spring onions, arugula, lettuce, Asian green mix and kohlrabi, the alien vegetable that makes the BEST slaw. Lots of plants: tomatoes, peppers, cucumbers, herbs, flowers. Parsley, cilantro and dill.

NUMBER 1 SONS: Caitlin and YiWah ferment everything: kimchis, krauts, Central American style slaws called curtidos (The Acalpulco and the Rosetido) , New York style pickles, hot sauces, salsa verde. And an easy way to add probiotics if people aren't kraut or pickle fans.

Do you love pupusas and curtido? http://www.thekitchn.com/recipe-salvadoran-pupusas-con-curtidorecipes-from-the-kitchn-176284?utm_source=facebook&utm_medium=social&utm_campaign=managed

KESWICK: Rano loves their yogurt and will be giving us lots of ideas for ways to use it. Bavarian style quark is what cream cheese aspires to be (very good slathered on Pano's toasted Pumpernickel Raisin bread, btw). Aged raw milk Jersey cow cheeses like the Dutch style vermeer, the spicy Dragons Breath, aged Cheddar, aged Lester. Mixed milk cheeses include the new Pub Music which sells out every single week. Alpine, rind washed Tommes. Camembert like Frosty Morning. Fetas. Ricotta. Maddy's Chocolate Pudding. There are more than 20 choices.

WHISKED: Yay. Cherry Pie is back in time for Pride picnics and parties.. A classic sour cherry pie, finished with crunchy crumble topping. The tart and sweet strawberry rhubarb is the essence of Spring, a good thing to have on a 90 degree day. Apple rhubarb, strawberry lemon, , sea salt chocolate chess and key lime pie. Savory? Italian Zucchini and Bacon Cheddar and Onion Quiche.

PANORAMA: Two French baker equal lots of baguettes and croissants but also French takes on whole wheat boules with oatmeal, rye, pumpernickel raisin (toast it and smear with quark), sour doughs, whole grains, Michel Richard's rustiques, breakfast pastries, muffins, scones, tarts., madeleines, and cookies. Did you miss out on the Kouign Amann last week? Also try the new Crois Nut. Ben has lots of samples.

Bike House runs from 11-1. The EF language school is back again this week to talk about hosting exchange students for 2-6 weeks this summer.

See you Sunday

Robin Teds and Erin