A friend brought Padron peppers from her vacation in Spain and her boyfriend blistered them for us: just heat olive oil in a pan and sauté the peppers until they look blistered, just a few minutes. Sprinkle with sea salt and a bit of lemon. Eat. Do the same with Shishito peppers. Mountain View has both of them.
Never know what to do with Sage? This cream of sage, garlic and thyme appetizer knocked out all the others the other night at an apero: Simmer 3 ounces of peeled garlic cloves in salted, vinegared water for 7 minutes. Add the leaves from a big bunch of sage and 10 thyme sprigs. Simmer 3 more minutes and drain. Heat 3 tablespoons of olive oil until it shimmers and add it slowly to a blender or mixer where you are pureeing the herb leaves. Once it is creamy, spread it on thin toasted crostini.
Andre riffed on a classicfrom his Egyptian childhood, Muhammara: Puree roasted or grilled and peeled red peppers, walnuts and homemade blackberry jam (instead of pomegranate molasses)with a bit of cayenne or smoked hot pimenton.
CHEF DEMO:Our friends from Boundary Stone will be flexing their farm to table muscles at the market Sunday, starting at 10;30 am.
Robin’s Provencal Cooking Tip: Slice Rosa Bianca or similar eggplant into 1/3 inch slices. Brush with olive oil and bake on a cookie sheet or hotel pan until brown on both sides. (400 degree oven). Sprinkle with cut herbs and serve. ADDICTIVE. Top with yogurt or goat cheese or diced tomatoes or a combo of fresh tomato sauce and cheese. Makes great sandwiches, too
Ω Music at Market: Meet local musician Chris Broderick who will be doing the honors from 10:00-12 BIKE HOUSE 11-1 Bring back those bikes.
New this Week
Brand new Raspberry Orange Loaf at Whisked
Chile Heads: Jalapeno and White Peach Pie packs a whallop at Whisked PLUS 10 different hot peppes at the various stands!
Shishito and Padron fans: Mountain View is Shishito Central. HERE is how to blister
Full Sours are back at Number 1 Sons -- Pickle Heaven full of choice again.
Zesty Zestar and Gala like Sansa apples at Reid
Peaches rule but lots of berries too at Reid and grapes!
Beautiful flowers at Truck Patch
At the Stands
CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Sauces and Soups now in glass jars. Bring your jar back for a dollar off your next purchase. This week: Burrata ravioli, Brisket ravioli, Swiss Chard Ravioli, Rabbit Ragu, Duck Ragu, Sausage and pepper sauce and the incredibly popular Yellow Tomato soup.
REID ORCHARDS:blueberries, blackberries, red raspberries, white and yellow peaches, white and yellow donut peaches, nectarines. Earligold, Pristine, Summer Rambo, Sansa, Mollie's Delicious and Zestar apples; plums and seedless grapes..
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 greens. Gorgeous heirloom and Cherry Tomatoes.
TRUCK PATCH: Brryan loves to grow heirloom tomatoes: Stripped German, Aunt Ruby, Cherokee Purple, Black Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia.Watermelons and Cantaloupes! Armenian serpentine cucumbers. lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Stacia says: Gorgeous flowers.
TRUCK PATCH MEATS: Pastured Pork! - Bacon, Bone in and Boneless Pork butt, tenderloins, bone in and boneless pork chops, spare ribs, breakfast and savory sausages, and whole chicken and chicken parts.
NUMBER 1 Sons: Pickle Palace is complete again. Full sours, half sours, District Dills, Kicky Koshers, Crispy Koshers. Pepperpatch Okra from Garner's okra. Grill a kimcheese sandwich this weekend and don't forget your pickle. Deep fried pickles are good too. I saw "to.die.for" Pimento Kimcheese burgers at vacation pix posted by chef Tiffany McIsaac (Buttercream Bakery). Try your own with Keswick Pimento and Sons kimchi.
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 seedless, yellow seedless, red seeded, cantaloupes, Fascination green fleshed melon too. Bicolor Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, green beans, yellow beans, Romano besns, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Red, Orange and Green bell a Chile heads: look here hot peppers (Jalapeño, Anaheim, Poblano, Serrrano, Cayene, Habañero). 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.
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!