Hi BFM fans, Rain or Shine, drizzle or clouds or sun, we are open Sunday.
NEW PRODUCER POP UP: Come meet Mary Ackley, Bloomingdalian and urban farmer, owner of Little Wild Things. She grows the best microgreens i have ever tasted. I was NOT a microgreens fan before I tasted hers at the DC State Fair a few weeks ago and now I am hooked, (as are a number of restaurants who buy long trays of microgreens every week.)
She grows a huge variety: Micro Broccoli, Micro Arugula, Micro Rambo Radish, Micro China Rose Radish, Wheatgrass. Sunflower shoots, Spicy Mixed Microgreens (Arugula, Pac Choy, Red Cabbge, Mustard, Mild Mixed Microgreens (Broccoli, Red Cabbage, Kale), Pea Shoots, Giant Garner Mustard are available as live packs in circular take home trays you can keep cutting over the course of a week or two or in clamshells, already harvested for you.
Micro greens are smaller than baby greens and bigger than sprouts: they can be sweet or spicy and they are beautiful, Weird but true: they have 3-4 times more nutrients than bigger leaves of the same plant. They make salads pop, add flavor to tacos, wraps, sandwiches, smoothies, soups.
An update from Caitlin about Number 1 Sons:
"Exciting news! New thing at the pickle stand!
Kraut Rellenos are kraut-stuffed peppers. We got bushels + bushels of Hungarian Hot Wax peppers from Bigg Riggs Farm. We stuffed them with our already fermented Clean Kraut. Then we fermented the stuffed peppers in kraut juice + some chile flakes. Sour, spicy and so delicious! Make a great snack or is the funnest addition to charcuterie, cheese plate. We'll be selling a few in a bag or a tall container.
Other updates, perhaps equally exciting --
We have more varieties of our Chili Bears coming. We're getting a wide variety of peppers from The Farm at Sunnyside and fermenting them with wine or beer. We're doing lots of small batches depending on the peppers we get from Casey + Stacey that week.
If our cucumber delivery comes in this week, we'll have Half Sours + Crispy Koshers. We have all our full sour pickles, including Super Sours! The Cucumber season is starting to wind down so stock up..."
I have a Truck Patch chicken defrosting in the fridge and I am musing about these recipes.
Here is a tip: I always salt chicken a day before using it and I also rub it with lemon in advance as well. Then I decide how I will prepare it. I like this better than wet brining a chicken. After a day, the salt does not make the chicken taste salty, just more flavorful because it has had a chance to move deeply into the flesh (yay, osmosis).
Collard greens and onions make a nice pasta dish here. Green Tomatoes are starting to appear on the stands and did you know that they make a fine frittata? (I will give you a fried green tomato recipe in October.)
Finally, I am always looking for good recipes for those gorgeous deep blue Italian plums that are the last plums in the season. Wonderful baker Dorie Greenspan never fails me and here is her Spiced Plum Cake recipe. It uses ginger and cinnamon and Chinese 5 spice powder and it is very quick to whip up and bake.
Garner has a pop up flower nursery at the stand with huge mums and lots of flowering perennials.
BIKE HOUSE 11-1 Bring back those bikes.
MUSIC AT MARKET: Reed Appleseed -- the right name for the first musician of the Apple centric Fall, isn't it?
New this Week
- Kraut Rellenos at Number 1 Sons.
- Baby Ginger, French Fingerlings at German Butterball spuds at Mountain View
- Broccoli at Truck Patch.
- NEW flavors of Chile Bears at Number 1 Sons
- Cider rules at Reid -- SIX types of cider!
- Butternut Squash Lasagne at Cucina -- Vegetarian.
- Bryan's turkeys are storming the greenhouses to clear out the summer greens.
At the Stands
REID ORCHARDS: Probably the last week for peaches. Asian pears, plums, seedless grapes, Concord grapes. Did you say apples? Honeycrisp, Gala, Ginger Gold, McIntosh, Fuji, Macoun, Roxbury Russet, Cox Orange Pippin, Bramley, Pinova and Cortland apples plus some antique varieties that Conor always puts on the truck. Ciderhouse rules: UV apple, apple, honeycrisp, apple grape, apple cherry and pear cider. A lot of people think Reid makes the best cider in the region.
I think this is the last week of peaches. Ciderhouse rules: UV apple, apple, honeycrisp, apple grape, apple cherry and pear cider.
MOUNTAIN VIEW ORGANICS: Baby Ginger is back. Lotsa Tomatoes. Fresh garlic, Padron and Shishito peppers to blister. 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.
CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Butternut squash lasagne, Puttanesca sauce, roasted pepper sauce, pesto, burrata and swiss chard with parmesan rivoli, brisket ravioli, ribolitta (Tuscan vegetable soup) Bring your jar back for a dollar off your next purchase. Dry Pasta. Have you seen those gorgeous Vermillion Beet and jade Green Spinach freshly dried pastas? If you don't eat them, make necklaces of them.
Remember to keep the Pesto and Panna Cotta cold and in the fridge.
TRUCK PATCH: Broccoli and Green Beans and lots of unusual Fall Squash at the stand. He loves to grow those heirloom tomatoes: Stripped German, Aunt Ruby, Cherokee Purple, Black Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia. Armenian serpentine cucumbers. lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Stacia says: Gorgeous flowers. I saw tomatoes seconds on sale last week -- great for canning and roasting and gazpacho.
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. 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. Yes, you can reserve your Thanksgiving Turkey.
NUMBER 1 Sons: Number 1 Sons will be bringing their brand new Drink Dang kombucha in a few weeks. I have been waiting since Memorial Day when I tasted it.They have a lot of news at the stands this week. The Chile Bear hot sauces have some new siblings: lemon balm pepper, Baltimore fish pepers, Jamaican chocolate peppers. I am just about finished with the original three and am excited to try these new ones. .These new Chile Bear hot sauces are wonderful -- mild, medium or hot, with lots of layers of flavor and spice -- not just spiciness. The flavors are the best I have had.
Full sours, half sours, District Dills, Kicky Koshers, Crispy Koshers. Pepperpatch Okra from Garner's okra. Grill a Pimento kimcheese sandwich this weekend and don't forget your pickle. Try your own with Keswick Pimento and Sons kimchi. Deep fried pickles are good too.
KESWICK: 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 milk, some are a mix of Jersey and goat milk Sample them all. And if you love yogurt, be sure to check this. Mark's Pimento Cheese is top of mind because I saw a fabulous Pimento Kimcheese burger picture in August.. Chileheads, alert. I get your Dragon's Breath. Cream cheese? No, it is quark, what cream cheese aspires to be.
WHISKED: Jenna says: Our special pie this week is Mexican Chocolate Cream. It has a silky smooth chocolate custard, spiced with cinnamon, and a crunchy graham cracker crust. This pie is a big hit at the farmers' market, and we're excited to bring it back.
Apple Blackberry Pie, Classic Apple Pie,Peach Pie, Peach Raspberry Pie, Salted Caramel Apple Pie, Sea Salt Chocolate Chess Pie. Savories: Kale Pesto Parmesan and Corn, Bacon Cheddar Quiches.
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: Black eye Peas take the place of those divine baby limas that are done for the season. Toss them into simmering water until tender and sprinkle with sea salt and olive oil. Addictive. Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, green beans, yellow beans, Romano beans, 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.
Lots of pretty mums and perennials -- it is a garden pop up.
Please spread the word about the Produce Plus checks. We will have more checks on Sunday for Produce Plus! And it is the last week to use your Produce Plus checks at market before they expire.
Robin and the Teds and Stephanie
Bloomingdale Farmers' Market
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Thursday, September 24, 2015
micro greens pop-up at the Bloomingdale Farmers Market Sunday
Subject: Fwd: Micro Greens Pop Up BFM Sunday