Friday, July 24, 2015

Bloomingdale Farmers Market this Sunday: The creamiest Mozz, tomatoes

From: "Markets & More" <Markets__More@mail.vresp.com>
Date: July 24, 2015 at 6:26:46 PM GMT+2
Subject: The creamiest Mozz, tomatoes at BFM
 

Sundays 9-1 • 100 Block of R NW
 
 
tomatoes
 
 
Hi BFM fans,
 
Well, it is tomato season at all our vegetable stands and there are dozens of different varieties of heirlooms to choose from. I envy you the choice because I have just arrived in Provence where the tomatoes are mostly not as good as our producers tomatoes from Pennsylvania, Maryland and Virginia.

May I suggest you slice some tomatoes and plate them with Keswick's Carporella which is their astonishingly good mozzarella.  It is a very creamy mixed milk mozzarella that reminds me of the real Italian buffalo mozz.  Salt, pepper, some chives, shredded basil and a good drizzle of olive oil. If they are out of Caporella, try some feta and go Greek with cucumbers and olives instead. Sop up the tomato-oil juices with a baguette when you are done.  (I often feel that is the best part).

 
mrswheelbarrow 3
Win this book. Back in the day, I ran the cookbook division of Time Life books so it is not surprising that I love cookbooks. This one is one of the best and most beautiful I have seen in decades. No wonder it won an IACP award this year. I have given it to many friends.  We are raffling it off Sunday as part of Cathy Barrow's cooking demo.  If you are curious about creating  (or using other's people's) of jams, jellies, preserves, cured meats, cheeses, this book is for you.  Or if you just want to dream about the gorgeous photos...

Ω
COOKING DEMO: Master (or is it Mistress) of Preservation,  Cathy Barrow brings her award winning recipes to BFM Sunday for a demo on really good blackberry preserves.  She knows everything about jams, jellies, cheese, cured meats, preserves -- and what delicious things you can make, once you have them.
BIKE HOUSE 11-1 Bring back those bikes.

 
 
 
 
 
 
New this Week
 
  • Fresh garlic
  • Every kind of tomato at Garner and Truck Patch and Mt View
  • Gluten Free Fusili Pasta at Dairy free Crema of Carrot at Cucina al Vol
  • Zestar Summer Apples --
  • Ginger Galangal beets and Ginger Giardinera at Number 1 Sons
  • Blackberry Nectarine Pie at Whisked
  • Blackberries at Reid and Garner
 
 
 
 
 
At the Stands
 
At the Stands
 
CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Matteo has been working on a gluten free pasta for weeks and he is really happy with the results.  This week it is fusili.  He also created a Carrot Crema that he was not able to cook last week-- a cream of carrot soup without any cream or butter.  He makes the burrata himself before he stuffs it in the ravioli he also made himself.  Burrata ravioli, Rainbow Swiss Chard ravioli, red beet and goat cheese ravioli, Beef brisket ravioli. Spinach Fusili.  Beets rigatoni. Eggplant Norma Sauces, Nonna's Bolognese,

The ravioli are like mini sliders-- they are very satisfying mains.

The pastas are very light and cook up in 3-4  minutes in simmering (not boiling), salted water.

REID ORCHARDS: White and yellow peaches.  The berries: blackberries, blueberries, currants, gooseberries, sour cherries, apricots, plums. Summer apples: Zestar, Pristine, Earligold, Lodi.

MOUNTAIN VIEW ORGANICS: Fresh garlic, Padron and Shishito peppers. Shiny, thin, long Japanese eggplants. New potatoes in various colors, baby leeks. Carrots with greens, Hakurei salad turnips and greens, baby beets, Swiss Chard, baby boy choy, summer squash. Pale green Hungarian and Italian frying tomatoes. Purple onions with their tops. Cherry  and heirloom omatoes.

TRUCK PATCH:  Bryan is really proud of his heirloom tomatoes and he has been specializing in them for years. Watermelons and Cantaloupes! Armenian serpentine cucumbers. Baby Onions. Swiss chard, kale, summer squash, squash flowers, beets, basil, arugula, spinach, mesclun. Pastured Pork, chicken, sausages and their famous bacon.

NUMBER 1 Sons:  Golden Galangal Beets -- yellow beets pickled in a vinegar brine with yellow curry + kaffir lime leaves. Ginger Giardinera -- a medley of vegetables including cauliflower fermented in our barrels with ginger + other spices!  Come early for Super Sours because most of them are still brining.  Kimchi. Rosetido spicy slaw, salsa verde, krauts. New York style Pickles.

KESWICK:  Their Jersey cow/goat milk Mozz is modestly standing there under the Caporella sign. Sample it.  It is so creamy.  Cathy Barrow's marvelous blackberry preserve will be served over a Quark-schmeared baguette.  The Dragons Breath has been nice and hot.  Try their mixed milk chevre sibling.  My friends in Provence eat cheese at every meal -- and you should too! There are at least 20 different cheeses every week plus the superb yogurt.                                                                                                                                   
WHISKED: Summer pies abound: blueberry, blackberry nectarine, peach raspberry, peach pie, salted caramel, sea salt chocolate chess. Quiches: ratatouille and tomato, roasted garlic, goat cheese.

PANORAMA: Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and the new Crois-Nut.French breakfast pastries like palmiers, almond croissants plus the plain and chocolate crosisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques they serve you at Citronelle. Sandwich breads, too. If they are out of a bread you crave, ask them to save one for you for next week. Late risers: they have lots of whole wheat, multigrain and sourdough boules and loaves that sell out early.

GARNER:  Watermelon wonderland: red and yellow, seeded and seedless.  I prefer seeded myself. Fascination green fleshed melon, cantaloupe. Vision Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, squash blossoms, green beans, yellow beans, Romano beans, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Orange, red and Green bell and hot Jalapeno, Anaheim and Poblanos.. Candy onions, tomatillos, cherry tomatoes. Carrots, peas, zucchini and summer squash, cucumbers, kales, savoy cabbage, black eye pes. Swiss chard. Cut herbs.

Please spread the word about the Produce Plus at market. Just show a Medicaid, Wic, SNAP/EBT card, Senior Check, CSFP Card and a DC government ID and we give you $10 in checks for fruits and vegetables at the market PLUS $5 in bonus dollars to buy fruits, vegetables, meat, cheese and eggs. That's $15 a week. Go to 14&U on Saturday as well and you have $30 a week!

Robin from afar, Teds and Stephanie
 
 
 
 
 
 
 
Bloomingdale Farmers' Market
 



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Markets & More
Washington, District of Columbia 20009
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