Saturday, July 02, 2016

Make it a Local 4th at the Bloomingdale Farmers Market Sunday

From: "Markets & More"
Date: July 2, 2016 at 7:03:46 PM EDT
Subject: Make it a Local 4th at BFM Sunday

Hi BFM Fans,

Happy 4th of July weekend and make it really local at BFM.

MUSIC:  Lauren Sinclair and her violin are back.

This Week at the stands:

Bring a seasonal Whisked fruit pie to your celebration.  They ran out at 14&U FM today so come early for yours: Blueberry, Cherry, Peach. Chocolate Almond Raspberry with Undone Chocolate is the uniquely at markets pie. Don't forget the cookies...

NUMBER 1 SONS.   This is July 4th condiment central. No matter what you are making, Stephanie will have the perfect feremented or pickled side dish to go with it.  So many great New York style pickles, kimchi, krauts, curtidos, salsa so verde and a dozen other fermented vegetables. And Garner is growing a lot of those cukes for them.

Certified Organic: Tomatoes.  Shisitos to saute.  Various hot and sweet peppers. Carrots, with their carrot tops  (make carrot pesto from those tops) garlic scapes, sugar snap peas, lots of head lettuce kales, lots of collards, beets and greens,  lavender, mint, oregano, scallions, bok choi, mustards greens, summer squash and nasturtium flowers.

GARNER:  Field tomatoes to slice, salt and drizzle with olive oil and basil.  Eggplants.  Zucchini, yellow squash, Bonita, Golden Zucchini, Patty Pan, Cucumbers. Candy Onion bunches, Swiss Chard, beets and greens, lettuce mix,  Kales, Green beans, White sweet Japanese turnips and greens, Kohlrabi, Cabbages, Carrots.  Green and wax beans.

CUCINA AL VOLO: Matteo, Daniele (and Rolando) create Florence in DC: fresh pastas and fresh filled pastas, authentic sauces and soups.
The pastas cook in less than 4 minutes and they are gorgeous.  Smoked paprika orange fettucine, deep purple beet fusili, ravioli stuffed with homemade burrata.....Pasta and a salad make a light, elegant lunch or dinner.  In about 4 minutes. Perfect for a hot day.

TIP:  Use the green fusili (made with Kale )-- for your pasta salad.  Daniele has a great recipe that he will share at the stand.

PANORAMA: French bakers from Brittany bake us baguettes, croissants, sourdoughs, whole wheat, whole grains, breakfast pastries and a huge tent of baked goodies.  And  Sunday is all about rolls and buns.

TRUCK PATCH: Famous for their pastured pork (get that bacon and those sausages and ribs and shoulders) and greens.  Spinach, chard, mesclun, arugula. Beets.

REID: Maybe a few Strawberries but lots of blueberries, red currants, black currants, gooseberries, red and black raspberries, Summer Lodi apples adn teh first peaches.

KESWICK CREAMERY:  Feta to go with Garner’s first field tomatoes and cucumbers and mint. Yogurt for the berries. Wallaby and Vermeer or spicy Dragons Breath for the grilled foods or kimcheese sandwichesf you have not tried their brand new Cider Hill Cheese, run to the stand.  It is the best new cheese I have tasted in a long time.  Serve it at room temperature.  They crafted it to go with artisanal ciders.  . Quark for spreading on Pano toast — what cream cheese wishes it could be.

See you Sunday
Robin, Ted and Ted and Steve

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