Thursday, July 30, 2015

Sunday at the Bloomingdale Farmers Market

From: "Markets & More" <>
Subject: Sunday at the Bloomingdale Farmers Market
Date: July 30, 2015 4:49:44 PM EDT

yellow squash
Hi BFM Fans,
I never thought boiling summer squash could lead to a good end.... but I was wrong...

Not soup. I am talking about boiling squash instead of sauteeing it as a cooking technique for a finished dish that makes you sigh, that makes your dinner guests exclaim, that makes everyone at the table fight (politely) for the last spoonful in the bowl -- in other words, a dish as addictive as guacamole. In fact, I call it Provencal Guacamole. It was my discovery of summer 2013 and I have recreated it this summer because it was so good and there is a lot of squash here -- although all of it is green.

So cut up some small, very fresh summer squash into 1/2 inch rounds, throw them into boiling salted water until tender. Drain and mash them roughly with minced garlic and salt, freshly crushed pepper, shredded mint, lemon and olive oil. That's it. Very simple. But the choice of ingredients is crucial - You want very fresh summer squash that are not watery when they are cooked. Ask your producers. We don't get the yellow ones here in Provence, but they may work and that yellow would be pretty. Use a good garlic from the market and a very flavorful mint of your choice and a good olive oil. I have added parmesan and that was fun. Once I successfully substituted basil when I was out of mint. And chile heads can spice it up....but I like the original and Jeff cannot be a chile head this week...

COOKING DEMO:  In the heat of summer there’s nothing better to cool you down at dinner than a fresh chilled soup. Let Heather Johnson of In Good Thyme show you how to make two deliciously different seasonal chilled soups: green gazpacho with cucumbers, and a sweet cold peach soup. These are easy to make with nothing more than a sharp knife and a blender. #NoCook

BIKE CLINIC 11-1 as always with the help of our friends from The Bike House. Are you taking your stead for a ride tomorrow? Make sure your bike is in the best shape.

MUSIC at the Market from 10-12.  Blue Grass is back.                               
New this Week
Croissants on Sale -- every single one of them from plain to chocolate to almond
At the Stands
GARNER: Watermelon Wonderland: Red seedless, yellow seedless, red seeded, cantaloupes, Fascination green fleshed melon too. Vision Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, green beans, yellow beans, Romano besns, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Red, Orange and Green bell and hot peppers (Jalapeño, Anaheim, Poblano). Candy onions, tomatillos, cherry tomatoes. Carrots, zucchini and summer squash, cucumbers, kales, savoy cabbage, black eye pes. Swiss chard. Cut herbs. Red and green okra.

MOUNTAIN VIEW ORGANIC: Fresh garlic, Padron and Shishito peppers. Shiny, thin, long Japanese eggplants. New potatoes, baby leeks. Carrots with greens, hakurei salad turnips and greens, baby beets, Swiss Chard, baby boy choy, summer squash. Lotsa Tomatoes, peppers including pale Hungarians and long frying peppers and hot peppers. Purple onions with their tops

KESWICK  Their grassfed cows are out on pasture all the time and eat no grain and the milk tells the story. Now the home of more than 20 Jersey cow and mixed milk cheeses. There are 6 new mixed milk cheeses this year because they have added goats to the farm. The Caporella is their Mozzarella -- as creamy as buffalo mozarella.. Perfect for the 40+ varieties of tomatoes we have at the market. Pimento is a great addition to any hamburger, the yogurt is yearning to be mixing it up with both fruit salads and savories. Cucumber soup, Indian raita, Greek tsatsiki, or just mixed with sautéed greens where it makes a simple, tangy sauce.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP:  Matteo is very excited about his new whole wheat pasta and his new carrot soup.  Both sold out last week so come early. Matteo makes the burrata himself before he stuff it in the ravioli he also made himself.  Burrata ravioli always sells out too.  Cucumber Soup back this week.He is suprisinng us with his other ravioli and sauces this week.

NUMBER ONE SONS:   Kimchi is great with eggs... 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.  Kimchis. Rosetido spicy slaw, salsa verde, krauts. New York stylle Pickles.
PANORAMA: . Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and the new Crois-Nut. Two tents full of French breads and pastries. Whole Wheat with Oats, Multigrain, Rustique, Sourdough, French Batard, Walnut-Cranberry, Walnut and Raisin, Palmier, Pain au Raisin, Chocolate Croissants.
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 and Cityzen. 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. So reserve what you want! Email if you do not see something you want, please.

REID: Going to market this week: We will have blueberries, blackberries, currants, gooseberries, white and yellow peaches, Summer Lodi, Earligold, Pristine and Zestar apples, apricots, and plums.  It is the last week for currants and gooseberries.

TRUCKPATCH Farms: Bryan prides himseslf on his heirloom tomatoes and they are coming in now!  Swiss chard, kale, summer squash, squash flowers, beets, basil, arugula, spinach, mesclun.  Watermelons, cantaloupe, Armenian serpentine cucumbers, baby onions, green beans.Salad central: baby arugula, mesclun, salad greens, Pork: a dozen different sausages , bacons, pork chops, salt pork, chops, pork sirloins, pork steaks, , country ribs, spare ribs, butt roast, boneless shoulder roast, boneless and bone-in loin roasts, scrapple,

WHISKED: Nectarine rhubarb pie.  Jenna has been saving her last rhubarb for Saturday's Dog Day pie.  blueberry, blackberry, peach raspberry, peach pie, key lime, salted caramel, sea salt chocolate chess. Quiche: Ratatouille and Kale Pesto Parmesan.

Please spread the word about the Produce Plus at market.  The Department of Health just refunded it for another two months. Yay. Just show a Medicaid, Wic, SNAP/EBT card, Senior Check, CSFP Card 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. You can do the same thing at 14&U on Saturday. That's $30 a week!

Teds, Rachel and Robin from afar
Bloomingdale Farmers' Market

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Markets & More
1318 Wallach Place NW
Washington, District of Columbia 20009

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