Saturday, October 31, 2015

Whaddya do with those carved Pumpkins Nov 1-- Bloomingdale Farmers Market

From: "Markets & More" <>
Subject: Whaddya do with those carved Pumpkins Nov 1-- BFM
Date: October 30, 2015 7:11:01 PM EDT

Sundays 9-1 • 100 Block of R NW

Hi BFM fans,

Okay, Sunday is November 1st. Halloween will be over. You will have recovered from your tricks, your treats, your parties because you set the clock back and you got an extra hour of sleep. You will have put away the costume you either cleverly planned months in advance or ran around, pulling together at the last minute. One thing is left, staring, glaring, challenging or illuminatng the world --that carved pumpkin. What are you going to do with it?

Bring it to BFM Sunday for a Morning After Already Carved Halloween Pumpkin Contest.  You did the work, you showed off that pumpkin for Halloween and maybe you can win a $25 prize for him/her/it.  We will judge the pumpkins at 12 NOON and there will be a winner.  And then you take your pumpkin home, ideally with your prize.  And of course we will take its picture and publish it far and wide on fb, instagram, scott's list and the market email.   Give that pumpkin its chance at fame.

CHEF DEMO:  We’re elated to welcome Chef Dean Gold back to the market this season. Stop by the chef’s table this weekend for a taste of Dino’s Grotto — usually the chef sources from our market; today he’ll be cooking at it, too! Don’t miss it….11-12:30

Looking for an unusual pumpkin dessert? Pati Jinich has this Mexican Tacha, commonly served on Day of the Dead. Pati says:
"The contrast between the brown, deep, sweet, meaty, soft pumpkin with the fresh, white, cold, tangy cream is hard to describe." Although creme fraiche is a common accompaniment, Keswick yogurt would work as well.

Reid's ciders would be perfect for Smitten Kitchen's
Caramels, and they are not difficult to make.
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: Here are this week's Best of DC pies: Chocolate Pecan Pie, Pear Cinnamon Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted Caramel Apple Pie, Classic Apple Pie, Bourbon Pecan Pie, Sea Salt Chocolate Chess Pie, the new Cranberry Lemon Pie. Savories are Mushroom, Roasted Garlic and Goat Cheese and Kale Pesto 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. 10-30 pounders.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP:Matteo is working on his Halloween weekend pastas; orange paprika fusilli and black squid ink fusilli too.  And if you want a deliciously scary black ravioli with butternut fillings, check out these.

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.  If you buy 4 Kombuchas,  you get a deal.

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 Erin

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

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