Bloomingdale Farmers Market: Hey, it will be sunny at the BFM

From: "Markets & More" 
Subject: Hey, it will be sunny at BFM
Date: September 28, 2018 at 1:50:17 PM EDT

Capital Weather Gang is promising us a sunny market at last!  FALL in love with the Fall vegetables while we still have tomatoes and summer vegetables as well.   Apples are coming in strong:  we have new varieties every single week.

PRODUCE PLUS ENDS ON SUNDAY  -- the farmers markets in DC have made it possible for 9000 people be be able to eat -- for free--fruits and vegetables every week from June 1- September 30.  We are one of the larger Produce Plus markets and you have probably seen that more than 225 people come every single Sunday.  But even though Produce Plus ends, our market is open until November 18th and our privately funded Bonus program continues to match up to $10 a market per person for either SNAP, WiC or Senior FMNP (but not for more than $10 per person per market day. ) 

Music, Bike House and DC Diaper Dropoff will all be there.
 

At the stands:

REID's ORCHARD:  LAST call for seedless grapes but the seeded Niagaras and Concords continue. White peaches, Italian blue plums, Apples ( Honeycrisp, Gala, Macoun, Snow Sweet, Pinova, Jonathan,  Jonagold and many many more), UV cider to preserve the flavor: Apple, Apple Grape, Apple Cherry and....Honeycrisp cider. 

NUMBER 1 SONS pickles and various krauts, kimchi, salsas and kombuchas. 9 different pickles including New York Style Half Sours and Sours, two vinegar pickles made with a local apple cider vinegar (think Ginger Bread & Butter pickles). 

Have you tried?

• Their most recent batch of Super Sour pickles fermented for a month in their new wooden barrels.  These sour pickles are deliciously crunchy and refreshingly sour.  (This 3rd generation New Yorker loves loves loves them.)

Three new ferments the last weeks that the rain might have caused you to miss:

• Golden Beets-- a crowd fave, made with a local Virginia apple cider vinegar and south-east Asian flavors. Come get yours early because they sold out quickly last week
• Epic Heat Pickles. Vinegar pickles made with a blend of dark chilies and Szechuan peppercorns. Gives yo heat without compromising flavor.  But still bold and fiery.
• Kimchi Cucumber: Crispy, crunchy, fresh and of  course, delicious. Cukes tossed with their kimchi paste brine. Garlicky with a touch of spice and topped off with sesame oil. When  you want to snack on something both savory and refreshing.

KESWICK CREAMERY: Sara is staying up to 3 am (!) to make cheeses for us.  And there are so many of them-- goat and Jersey cow and mixed milk, aged raw milk, fresh pasturized. European inspired and American inspired. Tommes turned in Penn cider or beer every week -- created to go with all the new ciders and beers we have.  I tell you about the terrific yogurt every week and I will reiterate that this yogurt is the best in DC.  We are into grilled cheese weather at last.  Ask Sara for some recos.

CUCINA AL VOLO PASTAS, SAUCES: Our pasta chefs from Italy on the U Street side of the market.  Matteo and Daniele are from Florence and their pastas are home made with eggs and flour, colored with paprika, spinach, beets. Matteo makes the burrata himself before he stuff it in the ravioli he also made himself.  Burrata ravioli, Rainbow Swiss Chard ravioli, Red beets and goat cheese ravioli, Beef brisket ravioli. Spinach Fusili.  Beets rigatoni. Mushroom ragu, Eggplant Norma Sauces, Nonna's Bolognese, Lasagne.

These are the SAME pastas and sauces they make for the restaurants that get such good reviews. 

The pastas are very light and cook up in 3-4  minutes in simmering (not boiling), salted water.  Fast food of incredible quality that will not heat up your kitchen.

 

MOUNTAIN VIEW ORGANICS: Hope we see Paw Paws this week. Baby ginger is so good and it freezes well (hint). Fresh garlic, Padron and Shishito peppers.  Lots of hot pepper I never see anywhere else. Organic sweet potatoes,. Individual sized Fall squash, German butterball potatoes. Lots of culinary herbs. Tomatoes.  Gem Lettuce.  Carrots with greens,  baby beets, Swiss Chard, baby boy choy, summer squash. Tomatoes, lots of tomatoes.
 

TRUCK PATCH:  Salad Central, Pork Central including DC famous bacon and sausages as well as roasts and chops and ground meat for juicy burgers ands meatballs.  Pretty flower bouquets. greens and beets and cucumbers.  

WHISKED:  Remember they are in their new location facing their old location on U Street. . I have been loving the quiches as a post market lunch.  Did you know they now have 3 people who do nothng but make their crusts for all their pies and quiches.  The cookie packs are the perfect host(ess) gift for your next dinner or to enjoy alone on the porch or terrace or rooftop. Their many fruit pies are available in large and mini sizes--only at farmers markets.  Lots of the fruit comes from local Orchards.

PANORAMA:  Now on their permanent site on the U Street part of the market. Baguettes and croissants, breakfast pastries and lots of breads, classic French sourdough boules, multigrains etc,. Breton specialties like Kouign Amann 

GARNER: Sweet potatoes and butternut squash just in time for a cooler week. Bicolor Corn was sparse last week but they have a field growing, Heirloom tomatoes, cherry tomatoes, seedless and seeded watermelons, green and yellow purple peppers. Cukes. Lots of eggplants in colors and many shapes and sizes. Beans --green and yellow. Red, white and yellow spuds. Squash and zucchini. Green tomatoes. A lot of hot peppers. Sweet candy onion, okra, lime beans ( treat them like American edamame), black eyed peas.  Herbs.  

See you Sunday

Robin and the Teds