summer recipes at the Bloomingdale Farmers Market

From: "Markets & More" <Markets__More@mail.vresp.com>

Subject: Summer recipes at BFM

Date: August 13, 2015 11:13:01 AM EDT

Sundays 9-1 • 100 Block of R NW

Hi BFM fans,   Isn't that a gorgeous salad?  It is my favorite summer meal: sliced juicy tomatoes, salted so that the juices flow, wedged with Keswick's superb mozzarella (they call it caparella) and torn basil leaves, drizzled with a good olive oil.  The tomatoes have been basking in these 90 degree days -- something good comes out of the heat wave, balancing their tomatoey acidity with peach-like sweetness.  Variations: add a handful of chopped chives or sliced shallots. Change it into a Greek salad with feta, olives and cucumbers. Speaking of peaches, here’s a great white peach salad with scallions, mint, caramelized walnuts and baby arugula. Dressing: lime juice, rice vinegar, walnut and olive oil, salt and pepper. And Joshua Whigham used to make this dish at Bar Pilar: dice ripe peaches and tomatoes with a splash of vinegar and olive oil  and serve with green beans!   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 Sam who will be doing the honors from  10:00-12 BIKE HOUSE 11-1 Bring back those bikes.

New this Week     Nectarine Vanilla Pie at Whisked NEW: Flourless Mexican Chocolate Cookie at Whisked Chile Heads: 10 different  hot peppes at the various stands! Shishito fans: Mountain View is Shishito Central.  HERE is how to blister New type of Pickle at Number 1 Sons: Yellow with horseradish 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: Matteo has been working up new soups and pastas for us. I will post the list on our facebook page. REID ORCHARDS: Blueberries, blackberries, red raspberries, white and yellow peaches, white and yellow donut peaches, nectarines, Earligold, Pristine, Summer Rambo, Sansa (like an early Gala) , Mollie's Delicious and Zestar (yep, they are zesty) summer 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:  Kimchi is great with eggs...  Half Sours and Crispy koshers lead the list this week along with the brand new Yellow Cucumber Pickle with horseradish pickle.  Kkakdugi Radish Kimchi is back but will sell out EARLY. Last of the Sauer-Rabi + El Dorado yellow beans.  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!  Kimchis. Rosetido spicy slaw, salsa verde, krauts. New York stylle Pickles. KESWICK:  I love to rave about their Mozzarella because it is so creamy, so much like the real Italian buffalo Mozzarella.  And if you love yogurt, be sure to check this.  Quark is top of mind today because it is like a very dense Greek yogurt.  Made from milk, not cream, it is fermented like their yogurt but it is creamier than any cream cheese.  Chileheads, alert. I was eating Dragon's Breath yesterday -- that is one hot cheese. What I like about the Keswick stand is that they have such a huge range of cheeses.  Cheddar, Calverley, Wallaby, Vachino Bianca,Bovre, Tomme Sweet Tomme , Carrock.  Some are Jersey cow, some are a mix of Jersey and goat  Sample them all.                                                                                                                                         WHISKED: Summer pies abound: Nectarine Vanilla Pie leads this week. Nectarine Rhubarb Pie, Blueberry Pie, Peach Pie, Key Lime, Salted Caramel Apple, Sea Salt Chcolate Chess.  SAVORY:: Sourthwestern Corn and Ratatouille Quiche. 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! Robin, Teds and Stephanie

Bloomingdale Farmers' Market

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