Friday, November 13, 2015

second-to-last Bloomingdale Farmers Market Sunday

From: Robin Shuster
Sent: Friday, November 13, 2015 12:45 PM
Subject: Fwd:
Second to last BFM Sunday

Sundays 9-1 • 100 Block of R NW


Hi BFM fans,

CALL for TOKENS:  Please bring them back to market and use them. They are hiding in your Fall coats and jackets and yearning to be spent at the market. 

Reid's has the best selection I have seen in our region of both famous and heirloom apples. Remember that apples should be kept cool in the fridge, ideally in a perforated plastic bag.  They will last for weeks that way. And apple gas does turn carrots bitter so keep those them apart.

Cabbage town: I love the cabbages; The Napa, Arrow and Savoy varieties always attract me, but I am also a sucker for long cooked red cabbage too even though it always turns purple instead of staying red.  And a simple green orb is the centerpiece of David Tanis' Cabbage with Apples, Onions and Caraway. Stuff and braise the Savoy instead of a grape leaf, stir fry the Napa and Arrow with ginger and garlic and hot peppers. Chop the Arrow into a salad -- it is so crisp and sweet.  Try Creamy cabbage with caraway seeds or, perfect for the cooler weather next week, a hearty French Garbure that uses smoked ham hocks and other bits of pork.

Savoy cabbage is pretty, hearty and flavorful -- and makes a great wrap for stuffing and braising.

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

·  Drink Dang Kombucha Deal at Number 1 Sons.
·  NEW Wildflower Honey from Truck Patch
·  Escarole and puntarelle at Mt View
·  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, Aru

At the Stands

WHISKED: Jenna says:  It's November once again, and you know what that means - time to pre-order your Thanksgiving pies.  You can also pick up at the market the weekend before Thanksgiving. To see our full Thanksgiving menu and to pre-order your pies, fill out our online form. The pre-order deadline for picking up at a market is Wednesday, Nov. 18.

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 Bacon, Cheddar Onion Quiches.

The cookie packs make a great dinner gift: Salty Oat, Chocolate Chip, Nutella, Pretzel Cowboy, Molasses, Snickerdoodle, Mexican Chocolate and mini Pumpkin chocolate chip cookies. The pumpkin cranberry bread is excellent.

REID ORCHARDS:    Asian pears.Did you say apples? Honeycrisp, Gala, McIntosh, Fuji, Cox Orange Pippin, Bramley, Braeburn, 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: Will have some nice puntarelle (Rome's favorite salads) and escarole, winter radishes,Napa cabbage, broccoli, last of the carrots plus some nice mixed bags of red, white and blue potatoes. Garlic, Padron and Shishito peppers.hakurei salad and  and greens, baby beets, kales, Swiss Chard, baby boy choy,. 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).

TRUCK PATCH: Salad Central for mixed greens! Broccoli, Cauliflower, Romanesco, Yukon gold potatoes, Russet potatoes, Sweet potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard, Arugula, Spinach, and Mesclun.

Stacia says: "Local Honey - Wildflower, bees pollinated from our beautiful 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.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Handmade ravioli, vegetable  tinted freshly dried pastas in jewel like colors, lasagnes, pesto, soup and sauces from our 2 local Florentine chefs, Mateo and Daniele.  This is fast food as it should be.  The pastas cook in less than 5 minutes.  The pesto is the concentratred Italian version-- just a teaspoon needed per serving.

NUMBER 1 Sons: Have you tasted the 3 fabulous (not funky) Dang Good Kombuchas?  Spicy Ginger, Lavender Mint, 4 Teas. District Dills and Super Sours 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:  Last of the Field tomatoes, white turnips, radishes, arugula, green beans,yellow was and flat Romas. Red, green, orange bell peppers. Candy onions. Hot peppers: Jalapeño, Anaheim, Poblano, Serrano, Cayenne, Habañero. White and red potatoes and sweet potatoes. Butternut, green acorn, kabocha and spaghetti squash. Pumpkins. Red and green kale. Asian greens. October beans. White, orange and purple cauliflower. Fractal Romanesco.

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. When Dean was thinking about an alternative to parmesan for his bean soup 2 weeks ago, he unexpectedly chose the Vermeer, a Dutch style cheese.  Last week it was the excellent Blue Suede Moo,the brie 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 Bonus Program for EBT/SNAP, WIC and Senior FMNP.

Robin and the Teds and Stephanie

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

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