Saturday, October 10, 2015

Bloomingdale Farmers Market: Rock that broc !



From: Robin Shuster
Sent: Thursday, October 8, 2015 5:17 AM
Subject: Fwd: Rock that Broc
       


Sundays 9-1 • 100 Block of R NW




Hi BFM fans,


Rain or Shine, drizzle or clouds or sun, we are open Sunday.
 
CHEF AT MARKET:  Local cook, storyteller and author Jonathan Bardzik returns to the Bloomingdale Market with simple recipes for rich-tasting, farm-fresh fall produce. Join Jonathan for free samples and recipe cards, as he shares new ideas and tips for preparing favorites. Copies of his first cookbook, Simple Summer: A Recipe for Cooking and Entertaining with Ease, will be available for purchase, and he’s hinted that he’ll have a few copies of his new cookbook, Seasons to Taste, to peruse. 11 am -12:30 pm.

Broccoli is back at market at most of the stands and you can see what it looks like in the field, nestled in its stems and leaves (all edible!) on our fb page.Truck Patch, Garner, McCleaf, Mountain View all have it.

As I suggested last week, stir fry it with the baby ginger at Mountain View or Keswick and the market garlic and a whole hot chile or slices if you like it hot.  I am also thinking about Broccoli, Lemon and Parmesan soupRoasted Broccoli with Smoked PaprikaBroccoli Cooked Forever into a confit that is so addictive, you may never return to crisp cooked broccoli again. There are hundreds of other choices.  I like broccoli stem slaw too.

Now that pears are in season, try this pear-cheese-arugula salad with a hit of pomegranate.

All our greens -- both cooking and lettuces --love the cool evenings and benefitted from the crazy rain.  I buy both kale and chard as well as bok choy, spinach and lots of head lettuce.  We have lots of baby arugula too. More on salads next week.

We still have tomatoes and corn and the 70 degree weather we have had the last few days keeps the fields producing late summer crops.  I am buying and roasting and freezing tomatoes every week. Or you could can them whole or as sauce.

Caitlin has some news at Number 1 Sons. Their long, awaited, probiotic Drink Dang Kombucha has arrived. Caitlin calls it a home brew style because it is a tangy (not funky) style of kombucha that is not carbonated. Right now they have three flavors:
  • Original: this is plain kombucha after the primary fermentation
  • Spicy Ginger Flower: Packs a punch. Our take on ginger kombucha! Hibiscus flower notes + spicy from chile flakes
  • Lavender Mint: very light, yet flavor. Lots of herbal notes…lavender with spearmint + peppermint. Other herbs in there are lemongrass, orange peel + chamomile

Only 3 kombuchas were left last week!

BIKE HOUSE 11-1 Bring back those bikes.
MUSIC AT MARKET: to be announced.







New this Week



·  Drink Dang Kombucha at Number 1 Sons.
·  Baby Ginger, French Fingerlings at German Butterball spuds at Mountain View
·  Broccoli at Truck Patch and Mountain View and Garner.
·  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.
·  Lettuces, Spinach, Collards, Kales, Swiss Chard, Bok Choy, Arugula
·  Watermelon radishes at Mountain View
·  Pear Cinnamon Pie at Whisked
  •  







At the Stands



REID ORCHARDS:   Asian pears, plums, 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.  If you want to buy a lot of apples to make apple sauce or apple butter or apple pies or to split with several families, ask Conor about bushel prices.

MOUNTAIN VIEW ORGANICS: Fresh baby ginger with no peel and no fiber.  So perfumed and yes, you can freeze it for winter enjoyment.  Purple shiso-- shred it and toss on salads and vegetables. Garlic, Padron and Shishito peppers. Try their unusual selection of spuds: French Fingerling, German Butterball, La Ratte, Canadian red potatoes, Carrots with greens, hakurei salad and  and greens, baby beets, kales, Swiss Chard, baby boy choy, summer squash, eggplants.  Colorful sweet peppers including the pale yellow Hungarians and hot peppers. Watermelon radishes and French radishes. Fall squash. Young spinach. Young Fennel.

TIP: Use their flat wide young collards instead of grape vine leaves to wrap dolmades or other stuffed delights. (Soften them in a big pot of boiling water for a few minutes first).

Did You Know?  Their traditional Japanese Hinona Kabu turnip date back to 1470.

TRUCK PATCH:  Broccoli. Green beans. Fall squash. Bryan loves to grow those heirloom tomatoes and you can see some of them in the photo at the top of the email. : Stripped German, Aunt Ruby, Cherokee Purple, Black Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia. There may be tomato seconds for canning. Lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Lots of Fall squash .  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.  Yes, you can reserve your Thanksgiving Turkey.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Perfect soup weather, isn't it?  Butternut squash lasagne,  Puttanesca sauce, roasted pepper sauce, pesto, Matteo's home made burrata and swiss chard with parmesan rivoli, brisket ravioli, ribolitta (Tuscan vegetable soup)  Bring your jar back for a dollar off your next purchase. Fresh Pasta.

Remember to keep the jars of pesto and panna cotta cold and in the refrigerator

NUMBER 1 Sons:  Get the pickles while cucumbers are still in season. Super Sours are back.  They take almost a month to ferment so they go in and out of  the stands.   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.  Try the new recipes on the Chile Bears based on the most recent harvest peppers.  The medium hot with chocolate peppers is my current fave.

WHISKED:  Jenna says:  Wow, what a chilly weekend. We shivered through the markets on Saturday and Sunday, and were very thankful for those of you who came out through the gloom to get your pies. Pumpkin pies especially were a big hit - we're in the heart of pumpkin season now.

This week we have our pear cinnamon pie on the menu. Sweet pears get spiced up with cinnamon and sugar - an autumnal combination that's perfectly appropriate for this time of year. If you're a fan of pears, this pie is definitely for you.

Classic Apple Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted Caramel Apple Pie, Bourbon Pecan Pie Sea Salt Chocolate Chess . Savories: Caramelized Onon, Olive and Thyme,Bacon, Cheddar, Onion quiches.

GARNER:  Freshly picked black eyed peas replace the baby limas.  They are equally good and because they are fresh, they cook quickly. Yellow Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, green beans, yellow beans, Romano besns, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Red, Orange and Green bell peppers. Chile heads: look here hot peppers (Jalapeño, Anaheim, Poblano, Serrrano, Cayene, Habañero). Candy onions, tomatillos, cherry and field and heirloom tomatoes. Carrots, zucchini and summer squash, cucumbers, kales, savoy cabbage,. Swiss chard. Cut herbs. Red and green okra. Daquiri mixes too. Pepper Jelly. Red and wite sweet potatoes. Red and white potatoes. Acorn, Butternut, green acorn, Kabocha, spaghetti, Delicata winter squash. Pumpkins.
Lots of pretty mums and other perennials in their little pop up nursery.

KESWICK: What I like about the Keswick stand is that they have such a huge range of cheeses that I can always find something new every week.. Last week it was the excellent Blue Suede Moo,Tallegio and the Croton (for those of us who love French Epoisse -a stinky, creamy, runny winner) that caught my eye and found their way to my fridge.   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 a Southern staple and makes a great Kimcheese burger.. Chileheads, alert. I get your Dragon's Breath. Cream cheese? No, it's quark, what cream cheese aspires to be.   We a family of Danish visitors at market last week and they were very excited to see the quark -- and Zac was very amused by their Danish pronunciation of it.


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.

Please spread the word about the new Bonus Program for EBT/SNAP, WIC and Senior FMNP.

Robin and the Teds and Erin










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

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