Sent: Thursday, May 10, 2018 5:55 PM
Subject: BFM is back
Subject: BFM is back
Hi
BFM Fans,
We are back, open for the 2018 season and we are excited to welcome you to market this Sunday, May 13th. I am personally very excited about the strawberries and asparagus. I had a sneak taste preview from Garner's Produce last week and Jeff and I had a hard time allowing two pints of strawberries to last for two lunches.
You can steam, braise, stir fry (with ginger and garlic), grill or broil or roast asparagus. I never boil them because I like to concentrate the flavor. One of my favoritesis simple: chopped hard-boiled eggs sprinkled all over the asparagus (Asparagus Mimosa) and then topped with a vinaigrette. I will share more recipes on the fb page and in future emails.
Gardeners: It is THE month for our Pop Up Garden Nursery. Our farmers will have all the culinary herbs and starter plants they grow for themselves. (My thymes and lemon verbena and French tarragon did not survive the winter this year so I will be replenishing).
CHEF at MARKET: We were very excited that Jonathan Bardzik could be our opening day chef at market. It is real Spring menu and would be the Perfect Mother's Day Brunch (or dinner:)
We are back, open for the 2018 season and we are excited to welcome you to market this Sunday, May 13th. I am personally very excited about the strawberries and asparagus. I had a sneak taste preview from Garner's Produce last week and Jeff and I had a hard time allowing two pints of strawberries to last for two lunches.
You can steam, braise, stir fry (with ginger and garlic), grill or broil or roast asparagus. I never boil them because I like to concentrate the flavor. One of my favoritesis simple: chopped hard-boiled eggs sprinkled all over the asparagus (Asparagus Mimosa) and then topped with a vinaigrette. I will share more recipes on the fb page and in future emails.
Gardeners: It is THE month for our Pop Up Garden Nursery. Our farmers will have all the culinary herbs and starter plants they grow for themselves. (My thymes and lemon verbena and French tarragon did not survive the winter this year so I will be replenishing).
CHEF at MARKET: We were very excited that Jonathan Bardzik could be our opening day chef at market. It is real Spring menu and would be the Perfect Mother's Day Brunch (or dinner:)
- Asparagus with béarnaise - made with vinegar from Keepwell
- Greens, pasta and Keswick cheeses -
- Tart strawberry soup with vinegar and yogurt
- Sautéed spring onions
MUSIC:
Simone Baron is starting our weekly music festival with her jazzy, Brazilian
influenced guitar
BIKE HOUSE: We hope they can start this week.
What will we have at the stands?
WHISKED: The strawberry rhubarb pie is the special this week (and would be a great finish to Jonathan"s Mother's Day Brunch menu but check out the 6 other pies and all their cookies and quiches. And their Mother's Day gift boxes.
KEEPWELL: Has joined the market (and will be here once a month). They ferment beautiful vinegars from local fruits and vegetables. What to do with these unusual vinegars? They make the best gifts -- much more original than wine or flowers or chocolate. And once you start using them, you will see why so many restaurants are their customers. This week our chef at market will be using Keepwell vinegars in TWO of his recipes on Sunday. Isaiah on how to use their vinegars:
BIKE HOUSE: We hope they can start this week.
What will we have at the stands?
WHISKED: The strawberry rhubarb pie is the special this week (and would be a great finish to Jonathan"s Mother's Day Brunch menu but check out the 6 other pies and all their cookies and quiches. And their Mother's Day gift boxes.
KEEPWELL: Has joined the market (and will be here once a month). They ferment beautiful vinegars from local fruits and vegetables. What to do with these unusual vinegars? They make the best gifts -- much more original than wine or flowers or chocolate. And once you start using them, you will see why so many restaurants are their customers. This week our chef at market will be using Keepwell vinegars in TWO of his recipes on Sunday. Isaiah on how to use their vinegars:
"We talk, endlessly it seems sometimes, about how to use
vinegar. Sometimes we give out recipes with obscure French names.
One of my favorite ways to use vinegar, however, is so simple that a recipe
will not do.
Sweat a little
onion in butter in a large pot for a few minutes, add a healthy splash of
vinegar and a pinch of salt, turn up the heat to high, and then stuff
fistfuls of greens into the pot before covering. Uncover a few seconds
later and stir it around good. The vinegar has steamed the greens and
given them flavor. Eat immediately, as in the example below with gouda
and hummus on toast."
Or make their Spring Hot and Sour Soup: http://www.keepwellvinegar.com/blog/2017/4/29/7snn7rykrw8rtabvpke7m5onbscibl
Or make their Spring Hot and Sour Soup: http://www.keepwellvinegar.com/blog/2017/4/29/7snn7rykrw8rtabvpke7m5onbscibl
MOUNTAIN VIEW
ORGANIC: Salad greens, head lettuce,
arugula, lots of bok choy, tat-soi, kales, radishes, hakurei salad turnips and
greens, flat Italian parsley to sprinkle on asparagus, for instance. And
lots of vegetable starts.
GARNERS' PRODUCE: Bernard tried a new strawberry this year. You will recognize it by the crease. I normally prefer smaller berries but these are truly excellent. Asparagus. Spring Onions (grill them or roast them with the asparagus or some meat). Newly dug carrots (use those greens for carrot pesto), kales, chards, spinach, bok choy, lettuce mixes, sweet potatoes, young beets and greens, sweet potatoes. Vegetable and herb and flower starts.
CUCINA AL VIOLO: Washingtonian named them among the best pastas in DC and we are proud that Matteo and Daniele created those accolade-winning pastas and sauces when they started at our market a few years ago. Fettucine, Papardelle with smoked Paprika, Linguine with Squid Ink, Green Kale Fusilli. Ravioli this week: Burrata, 24 hours Beef Brisked and Spinach and Ricotta. 6 sauces and ragus for both carnivores and vegetarians. Here is what the Washingtonian said:
Osteria Al Volo
1790 Columbia Road, NW
For 25 years, Pasta Mia was a Washington staple for big, affordable bowls of pasta, drawing long waits in its heyday. But here’s a little secret: the pasta shop that replaced it is actually much better. Osteria Al Volo makes all its rigatoni, gnocchi, and pappardelle—all perfectly cooked and sauced. The owners recently opened a trattoria in Cleveland Park, and if you’re wishing you could make pasta like this at home, Al Volo also has a more casual counter in Union Market where you can pick up packaged pastas and sauces. (or at our farmers market!-- Robin)
NUMBER 1 SONS: If you can cure it or ferment it, they have it. Their Spring Ramp Kraut is addictive and seasonal because ramps are here for just a few weeks. I am a superfan of their cucumber pickles, but the Daikon pickles satisfy this pickle-loving New Yorker. Krauts, kimchi, curried beets. The tangy sour kombucha is very popular as it is getting warmer.
PANORAMA ARTISANAL BREADS: Baguettes, Brioche, Croissants, whole wheat, rye, sourdoughs. Loaves and boules. Breakfast pastires and scones from our French baker, Loic Feillet and his sidekick, Daniel who was a pastry chef in Brittany.
TRUCK PATCH FARMS: Pork cuts, bacon and sausage, eggs, asparagus, salad greens, spinach, kale, baby beets and we hope to see the first radishes grown in their aquaponic system, fueled by striped bass. We will spotlight their cool aquaponics next week.
REID: When I first met the Reid family, they were a 35 year old family farm and now they have expanded to a vineyard and wine cellar, too. We hope Mama Kathy will be at the stand this week to start off the season. (If she comes, she gets to visit with her daughter, Caitlin and Stu and the grandkids). Apples, apple cider, apple sauce and apple butter.
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.
GARNERS' PRODUCE: Bernard tried a new strawberry this year. You will recognize it by the crease. I normally prefer smaller berries but these are truly excellent. Asparagus. Spring Onions (grill them or roast them with the asparagus or some meat). Newly dug carrots (use those greens for carrot pesto), kales, chards, spinach, bok choy, lettuce mixes, sweet potatoes, young beets and greens, sweet potatoes. Vegetable and herb and flower starts.
CUCINA AL VIOLO: Washingtonian named them among the best pastas in DC and we are proud that Matteo and Daniele created those accolade-winning pastas and sauces when they started at our market a few years ago. Fettucine, Papardelle with smoked Paprika, Linguine with Squid Ink, Green Kale Fusilli. Ravioli this week: Burrata, 24 hours Beef Brisked and Spinach and Ricotta. 6 sauces and ragus for both carnivores and vegetarians. Here is what the Washingtonian said:
Osteria Al Volo
1790 Columbia Road, NW
For 25 years, Pasta Mia was a Washington staple for big, affordable bowls of pasta, drawing long waits in its heyday. But here’s a little secret: the pasta shop that replaced it is actually much better. Osteria Al Volo makes all its rigatoni, gnocchi, and pappardelle—all perfectly cooked and sauced. The owners recently opened a trattoria in Cleveland Park, and if you’re wishing you could make pasta like this at home, Al Volo also has a more casual counter in Union Market where you can pick up packaged pastas and sauces. (or at our farmers market!-- Robin)
NUMBER 1 SONS: If you can cure it or ferment it, they have it. Their Spring Ramp Kraut is addictive and seasonal because ramps are here for just a few weeks. I am a superfan of their cucumber pickles, but the Daikon pickles satisfy this pickle-loving New Yorker. Krauts, kimchi, curried beets. The tangy sour kombucha is very popular as it is getting warmer.
PANORAMA ARTISANAL BREADS: Baguettes, Brioche, Croissants, whole wheat, rye, sourdoughs. Loaves and boules. Breakfast pastires and scones from our French baker, Loic Feillet and his sidekick, Daniel who was a pastry chef in Brittany.
TRUCK PATCH FARMS: Pork cuts, bacon and sausage, eggs, asparagus, salad greens, spinach, kale, baby beets and we hope to see the first radishes grown in their aquaponic system, fueled by striped bass. We will spotlight their cool aquaponics next week.
REID: When I first met the Reid family, they were a 35 year old family farm and now they have expanded to a vineyard and wine cellar, too. We hope Mama Kathy will be at the stand this week to start off the season. (If she comes, she gets to visit with her daughter, Caitlin and Stu and the grandkids). Apples, apple cider, apple sauce and apple butter.
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.
See you Sunday and please spread the word.
Robin and the Teds and Cate
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