Friday, September 23, 2016

you chose this Favorite Recipe from the Bloomingdale Farmers Market

From: "Markets & More"
Date: September 22, 2016 at 5:45:32 PM EDT
You chose this Favorite Recipe from BFM

candice grapes
Champagne Candice grapes at Reid. It's a Bloomingdale Vendage, right?

Hi Friends,

You are feta and shrimp fiends because I have never seen so many clicks before.  No question that the Baked Greek Shrimp with tomatoes and Feta.  is the ten year favorite BFM recipe WINNER.  So, I am posting it again just in case you missed it last week.  Who says you cannot pair cheese with seafood.  Not the Greeks who do it all the time and you can as well with KESWICK feta.  Now that the temperatures have cooled to something ...ovenable....  this recipe has clearly tempted dozens of you. Me, too.

We will have yellow peaches until the end of September -- summer has not given up on us or the peach trees yet!  Conor is bringing more and more apples every week and the nice thing about Reid is that they grow about 75 different varieties --- some of which are very rare antique apples.   Did you see the Plum Torte recipe that was the New York Times all time favorite?  Use Reid's Italian Plums.

BIKE HOUSE from 11-1.  Every week our friends at The Bike House help 20-30 people a week fix their bikes.
MUSIC: Jason has a surprise for us.
Watch out for our LIVE FB VIDEO VISITS with the farmers at BFM.  I do them Sunday mornings.  Share them, please.

We are open heat, rain or shine at the corner of first and R Streets NW in front of the Big Bear Cafe
  • Let's all bug Mountain View to bring their Paw Paws and their fresh turmeric.  I am sure you saw the good news about turmeric this week?  Shawna still has baby ginger!  No skin, no fiber, floral, the best.  Great for syrups, sodas, stir fries, pickling, freezing. I am using a stalk to flavor some stock and you can use the leaves to wrap fish or chop finely and use as an herb.
  • Pear, both Asian and Bartlett
REID'S ORCHARD:  Be sure to try the champagne Candice grapes! Seedless grapes, peaches, Italian plums, Asian pears, Bartlett pears, apples (they change every week  including Gala, Honeycrisp, Gold Supreme), and 3 kinds of ciders -UV, Honeycrisp and Pear.

KESWICK CREAMERY: Last week there was a surplus of goat milk and Melanie made goat milk chevre which was wonderful.  I hope the goats were equally bountiful this week because I stuffed Garner's figs with the chevre and I want to do it again. Shades of Provence.  Last night I baked the last of the goat cheese and drizzled it with honey.  My guests licked their plates.

MOUNTAIN VIEW ORGANIC:  Nice to see their greens again: swiss chard, bok choy. Check out the Asian varieties of eggplant and bicolor yellow and green squash. Attila, the Hungarian pepper whisperer, loves his hot and sweet peppers.  Blues, Red Gold potatoes. Shallots. Onions in yellow, purple and white. Squash and zucchini. cherry tomatoes and beets. Mountain View loves growing unusual varieties and everything is certified organic.

NUMBER 1 SONS:  Pickled Okra means Fall is here. District Dills pickles . Half Sours, Crispy Koshers, Distict Dills, Kicky Koshers, Horsefire and Red N Butters!Kicky Beans are back. So is Kicky Kimchi! Just in time for a grilled Kimcheese sandwich - don't forget a good slather of great butter.


WHISKED: The cookies are GREAT.

The perfect desserts for your parties and picnics are Whisked pies. Oven-roasted corn, sliced cherry tomatoes, and freshly chopped basil are mixed into their creamy egg filling, tucked into a flaky crust, and baked until golden. We're moving into late summer produce (think tomatoes, sweet corn, and blackberries), and here are their flavors. Blueberry Lemon. Bourban Pecan. Peach. Peach Raspberry. Salted Caramel Apple. Sea Salt Chocolate Chess. Bacon Cheddar Onion. NEW Roasted Corn, Tomato & Basil. Kale and Feta. Tomato, roasted Garlic & Goast Cheese.

CUCINA AL VOLO: I had their eggplant parmesan lasagne last night and it was delicious. Have you been to the new pasta restaurant from our Florentine chefs, Daniele and Mateo, and their longterm sous chef,Rolando? Osteria Al Volo in Adams Morgan in the old Pasta Mia space.   And because they now have their very own kitchen again (no more sharing space at Union Kitchen), they will start to bring more soups and prepared foods (and maybe even ice cream in the future) as well as their superb Florentine pasta. The homemade burrata ravioli always sells out fast. The eggplant norma sauce makes a good veggie sidedish and a number of customers use the mushroom sauce as a mushroom soup...

TIP: No time to cook? their fresh pastas cook in less than 4 minutes. Grab a sauce and you can put together dinner in 10 minutes.  Add a salad or cut up some tomatoes and cucumbers and feta.  Finish with a Whisked Pie or cookies.

TRUCK PATCH FARMS:  Bryan prides himself on his heirloom tomatoes. Many, many varieties of Heirloom tomatoes, okra, green beans, many varieties of summer squash. Arugula, mesclun, spinach, kale, chards, eggplants, bunches of basil, cukes.

Meat Department:  SAY YES to Pork sausages, bacons, pork chops, salt pork, chops, pork sirloins, pork steaks, country ribs, spare ribs, butt roast, boneless shoulder roast, boneless and bone-in loin roasts,


GARNER: If he has figs this week, stuff them with Keswick's goat cheese.  We did that, baked them for a few in a 350 oven and drizzled with  honey.  Heaven. Cantaloupes. Gala Melon. Watermelon in yellow and seedless reds. Corn. Many varieties of eggplants, 7 different summer squash, peppers in green and rred, okra, basil, potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and pickling, beans, chard, garlic, candy onions. green beans. Greens. sweet corn. Red, white and Yukon spuds. Parsley, Basil and Cilantro.  Make Pesto with them. Kales. Swiss Chard.  

PANORAMA: 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.  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.  So reserve what you want!  Email if you do not see something you want, please.

Food Justice News: Our Bonus Matching Program has restarted and we are matching SNAP Food Stamps, WIC, CVC and SENIOR FMNP vouchers up to $10 per week per family with market tokens that people can use to buy fruits, vegetables, meat, cheese and eggs.  We hope this will help fill some of the the gap now that the incredibly successful Produce Plus Program has ended for the year. 

As you probably know, SNAP food stamps are pretty stingy, WIC only gives $25 a YEAR for fruits and vegetables and SENIOR  is similarly paltry.

Robin, Teds and Danielle

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