Sent: Thursday, May 17, 2018 6:52 PM
Subject: Strawberries, asparagus and yu at BFM
Subject: Strawberries, asparagus and yu at BFM
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Hi BFM Fans:
Yes, I am getting tired of the rain too. And our farmers are getting very wet and muddy in the fields but they will have plenty of no longer thirsty vegetables to tempt you with. And the plants certainly do glisten and grow faster after, what ? 5-10 inches of rain water? We hope that if it is STILL raining on Sunday, you unfurl your umbrellas and walk over to the market where the tents will keep you dry.
Yes, I am getting tired of the rain too. And our farmers are getting very wet and muddy in the fields but they will have plenty of no longer thirsty vegetables to tempt you with. And the plants certainly do glisten and grow faster after, what ? 5-10 inches of rain water? We hope that if it is STILL raining on Sunday, you unfurl your umbrellas and walk over to the market where the tents will keep you dry.
ASPARAGUS: I told you
last week that I prefer concentrating the flavor of our local asparagus rather
than dissipating it by boiling. All week long I have been roasting a bunch of
asparagus for lunch and here is why you should as well. Roasted at high
heat (450 degrees), asparagus becomes a new vegetable. The outside layer turns
very thin and crunchy and shrivels up a bit, the inside intense and almost
souffle like. You will taste the sweetness that boiling never brings out.
I just oil the stalks, sprinkle them with
salt and pepper and spread them out in one layer on a parchment paper covered
sheet pan. A cookie pan works fine. It takes about 15 minutes but that
will depend on the thickness of the stalks. Jeff and I have been eating
them just like that but eventually we will sprinkle chopped eggs on them or
make the bernaise sauce or lemon zest or chopped thyme or grated or shaved
parmesan.
Are you Vegan? Whisked is expanding
their list of Vegan Cookies. Sample them.
- CHEF AT MARKET: Mark Haskell is back with an Italian asparagus risotto, an Italian ode to Spring. You will learn all his tricks to the perfect risotto.
- BIKE HOUSE is ready to help you get your bike into shape.
- MUSIC at MARKET: Simone has a surprise for us
What's up this week?
CUCINA
AL VOLO Fast Food the way it should be from
one of DC's best pastamakers, so says the Washingtonian: and they started with
us! Fettucine, Pappardelle with smoked paprika, Linguine with Squid ink,
Fusilli made with green kale. The ravioli: Beef Brisket, Burrata, Spinach
& Ricotta. Sauces: Lamb Ragu, Beef Bolognese, Pesto, Cherry Tomato,
Eggplant Norma and Wild Mushroom.
KESWICK CREAMERY: Have I dragged you over to taste their yogurt yet? We eat 2 quarts every week at our house. What to do with all that yogurt? Well, here are some ideas: a 4 minute yogurt sauce that is a condiment, dipping sauce, marinade, dessert.... Sara has cheeses for everything. Quark to smear, ricotta to melt on pasta, goat cheeses, Alpine style tommoes whose rinds are washed weekly in local beer or wine, Wallabies, Vermeer, Cheddars, Italian style Romano, Cavelry grating cheese....lots more.
REID's ORCHARDS: Gala and Fuji apples, cider, apple sauce and apple butter. But the real draw are the plants! So many varieties of herbs for your containers, gardens, patios and terraces..
KESWICK CREAMERY: Have I dragged you over to taste their yogurt yet? We eat 2 quarts every week at our house. What to do with all that yogurt? Well, here are some ideas: a 4 minute yogurt sauce that is a condiment, dipping sauce, marinade, dessert.... Sara has cheeses for everything. Quark to smear, ricotta to melt on pasta, goat cheeses, Alpine style tommoes whose rinds are washed weekly in local beer or wine, Wallabies, Vermeer, Cheddars, Italian style Romano, Cavelry grating cheese....lots more.
REID's ORCHARDS: Gala and Fuji apples, cider, apple sauce and apple butter. But the real draw are the plants! So many varieties of herbs for your containers, gardens, patios and terraces..
May is for their beautiful herbs: 7 types of
basil, 6 rosemaries, 8 thymes, 4 sages, 5 parsleys, 8 mints, 4 lavenders,
2 tarragons, 2 savories plus lovage, borage, bee balm, catnip, lemon balm,
chamomile, lemon verbena, chervil (hard to find and essential for many French
dishes) , stevia, sweet marjoram, epazote (for the best Mexican dishes),
fennel(anise), celeriac (cutting celery)--and this year, an assortment of berry
bushes and lettuces.
GARNER's Produce: Strawberries, asparagus, spring onions, heaps of greens and
salad mixes. Sweet potatoes. Young beets and Hakurei turnips
Try the broccoli rabe -- throw it in boiling
salted water for a few minutes to soften it, drain, chop and then saute the
chopped pieces in olive oil and garlic. Sprinkle with salt and chopped hot
pepper. Finish with olive oil and lemon juice and serve. Just spoke with
Bernard -- he has had hardly any rain!
MOUNTAIN VIEW: nice salad
greens, arugula, lots of spinach, bok choi, tatsoi, kale, radish, hakurai, flat
Italian parsley, head lettuce and lots of veggie starts. I got 6 bags of
their spinach last week and it is superb. It cooks up quickly and into a silky,
almost creamed spinach mass -- without creaming it. Try making lettuce
wraps from their lettuce heads.
WHISKED: If you missed
that strawberry rhubarb pie last week, grab it Sunday. It is a farmers
market special. And Jeff and I swooned over the asparagus quiche which we ate
for a post market lunch. 6 pies, 3 quiches, 7 or 8 cookie packs. There will be
something to tempt you.
NUMBER 1 SONS: Please do not miss the Spring Ramp Kraut. The ramps are gone
now but thanks to fermentation, ramp kraut will be here for a little longer. I
am very fond of the radish kimchi, the Honey Habenero Daikon pickles, the
curried beets. Cucumber pickles are a month away but the variety of Daikon
pickles, krauts, kimchi keep me happy.
PANORAMA ARTISANAL BAKERY: CHECK OUT THE NEW
BAKER RACKS THAT DISPLAY THE BREADS AND PASTRIES. The breads are bagged now in
handsome paper bags except for the baguettes, of course. Loaves, sandwich
breads, boules, pastries.
TRUCK PATCH FARMS: Did you know they use aquaponics as well as fields? Asparagus! Salad central and porklicious. Sausages, chops, roasts. Chicken starts in June. Eggs. beets. greens.
TRUCK PATCH FARMS: Did you know they use aquaponics as well as fields? Asparagus! Salad central and porklicious. Sausages, chops, roasts. Chicken starts in June. Eggs. beets. greens.
See you Sunday
Robin and the Teds
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