Friday, October 23, 2015

getting ready for Halloween at the Bloomingdale Farmers Market

From: "Markets & More" <>
Subject: Getting Ready for Halloween at BFM
Date: October 22, 2015 10:17:46 PM EDT

Sundays 9-1 • 100 Block of R NW

Hi BFM fans,

 Halloween is next Saturday and the producers are already preparing for it.  Whisked will have her brand new pumpkin cookies for you to try out this Sunday, Panorama is plotting some French version of Halloween sweets (Halloween has become very popular in France the last few years), Cucina Al Volo is talking about pumpkin ravioli and orange and black fusilli.  And we have great pumpkins in all sizes at Truck Patch, Garner and Mt View.

Pumpkins everywhere means pumpkin recipes.  Of course you should make pumpkin soup, but also pumpkin spiced french toast, pumpkin pancakes, pumpkin fritters, pumpkin thyme dinner rolls, roast pumpkin salad...

I am still buying tomatoes to cook up and freeze.  This week I made tomato puree and froze several bags rather than roasting them.  Even if the tomatoes are less than summer perfect, I put them in the window to ripen some more for a few days and then turn them into puree or sauce or roasted tomatoes that will bring a little summer into a winter meal.

Last week I was I bought a pork butt from Stacia and made a slow cooked, pickle brined stew.  But next time I am making
this pork shoulder braised in milk.
It sounds like a very bizarre idea but it is based on a classic Marcella Hazan recipe I first made about 30 years ago because I could not believe that pork slow cooked in milk would taste like anythng.  But I was very wrong. This recipe is a variation.

               BIKE HOUSE 11-1 Bring back those bikes so that they are ready to roll all Fall
MUSIC AT MARKET: to be announced.

New this Week

·  Reserve your Thanksgiving Turkey from Stacia at Truck Patch.
·  Drink Dang Kombucha Deal at Number 1 Sons.
·  Baby Ginger, French Fingerlings at German Butterball spuds at Mountain View
·  Last week for kiwiberries at Reid -- wait until they are very very soft
·  Cider rules at Reid -- SIX types of cider!
·  The Blue Suede Moo is a very good blue cheese at Keswick.
·  Lettuces, Spinach, Collards, Kales, Swiss Chard, Bok Choy, Arugula
  •     Kkakdugi cubed radish Kimchi -- the stinkiest of all kimchis -- whew!
·  The Chiracha Sauce Big Chili Bear is back
·  Fresh turmeric root and baby ginger at Keswick -- great for cooking, superb herbal tea

At the Stands

WHISKED:  Jenna says:  Someone at the stand recently asked me if we were ever going to do a pumpkin cookie. Which was funny, because I had just finished testing the recipe for our new mini pumpkin chip cookies. These little guys are about half the size of our normal cookies, and they're full of pumpkin, fall spices, and semi sweet chocolate chips. Find them exclusively at all our farmer's markets this weekend.

And for you pecan lovers out there, we have our chocolate pecan pie back on the menu. It's nutty, it's fudgy, it's full of toasted pecans - it's pretty much everyone you want in a pie.

Here are this week's Best of DC pies: Pear Cinnamon Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted Caramel Apple Pie, Classic Apple Pie, Sea Salt Chocolate Chess Pie, the new Cranberry Lemon Pie. Savories are Mushroom, Roasted Garlic and Goat Cheese and Kale Pessto Parmesan Quiches.  And don't forget the new pumpkin cookies.

REID ORCHARDS:   Kiwiberries!  Short season.  Funny, khaki color. Fabulous kiwi taste. No seeds. 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 he will still have some at the stand this week. : 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 .

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 Ribollita soup weather, isn't it?  The delicate handmade raviolis this week are Burrata and Brisket. Sauces are Amatriciana, mushroom, Duck Ragu, Eggplant Norma and Pesto.  Peach Panna Cotta.  Beef lasagne. Freshly dried pastas. Bring your jar back for a dollar off your next purchase.

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

NUMBER 1 Sons: BESIDES the fabulous new kombuchas, pickles! District Dills and Super Sours and Kicky Koshers.  Many krauts, slaws, kimchi, beets, regular beets, dilly beans, chili bear hot sauce, and more.

The popular Chiracha sauce is back! It's now in a big chili bear. We've been getting lots of peppers from The Farm at Sunnyside + a few other farms. Hot Chocolate + Lemon Drop are the current VERY HOT chili bears. We've now done four batches of Local #1 -- the mix of peppers changes each time we make it!

GARNER:  Heirloom tomatoes, Field tomatoes, green beans, yellow beans, Romano beans, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Red, Orange and Green bell peppers. Chile heads: look here hot peppers (Jalapeño, Anaheim, Poblano, Serrrano, Cayene, Habañero). White Turnips. Radishes. Candy onions.  Zucchini and summer squash, 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

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.  That Blue Suede Moo makes a great dip.  I have been using it with string beans too.

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 had a  family of Danish visitors at market 2 weeks ago 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 Leslie

Markets & More
1318 Wallach Place NW
Washington, District of Columbia 20009
Read the VerticalResponse marketing policy.

No comments:

Post a Comment