Sunday, October 14, 2018

Bloomingdale Farmers Market: Cheesy, creamy weather

From: "Markets & More"
Date: October 14, 2018 at 12:08:55 AM EDT
Subject: BFM:Cheesy, creamy weather


Some of Keswick cheeses and yogurt


We are glad it is finally Fall and that Keswick Creamery is here to fill all our cheese and yogurt yens.  If you like creamy, runny, European style cheeses, Keswick Creamery will have lots of choices. If you like yogurt, ricotta, quark, feta, they have that too. Cheddars? Alpine style tomes? great melting hard cheeses- taste the Wallaby or Vermeer.  I will post descriptions of different cheeses every week.  By the way, if you like camembert, try the Swirly Girl and funky, runny cheeses, the Crottin.  

A dutch style, natural rind cheese that has the creaminess of gouda with the nuttiness of an alpine emmenthaler.  Vermeer melts very well and is a great in soups, fondue, sauces, or sandwiches. It pairs quite nicely with Dream Weaver wheat beer from Troegs or Weyerbacher’s Blithering Idiot barley wine.  Bronze medal winner 2009, 2011 North American Jersey Cheese Awards.  Bronze medal winner 2012 World Jersey Cheese Awards.

A natural rind cheese unique to our creamery that is named after a special cow.  It has a fresh lactic flavor with slight citrus notes and a lovely light mushroomy rind.  Wallaby is great with pears or apples or as a fabulous grilled cheese.  Enjoy it with cider or Victory Brewing Company’s Hop Wallop.

Our Bulgarian style cow's milk feta is rich, creamy, tangy and salty.  A great cheese for cooking or adding to your salad.  We age it a minimum of 60 days in the brine, like a traditional feta.  

I am sure you know that Keswick is a family run dairy (Melanie is the cheesemaker and her mother is the grass guru) in Pennsylvania with a closed herd of pastured Jersey cows that live outside most of the time and eat grass and hay with a handful of grain to tempt them into the milking shed.  They are joined by a troupe of goats owned by cheesemaker Sara and her husband, Mark. Jesse lived at the farm and has worked with Keswick since she was a teenager.  She knows the cheeses very well.

I have been a fan of  Keswick since they first started at the Takoma Park Farmers Market in 2001 and they were the first producers I spoke to when I started 14&U and Bloomingdale Farmers Markets, but it took a few years for them to be able to produce enough cheese to supply BFM.   It was worth the three year wait. 

Think Grilled Cheese with a schmear of kimchi, Broccoli cheddar soup, macaroni (ask Cucina Al Volo) and cheese. fondue, cheese platters with pears and apples.  Next week I will give you the recipe for aligot, the ultimate mashed potatoes and melted cheese, a French specialty. 


We are open heat, cold, rain or shine.

Did you know that many of your favorite apples are....immigrants from Europe, Japan and Canada? (see below). We'll have 25 apple varieties Sunday!  You can sample them all.  
  • We still have Mt View's fresh baby ginger this week.  Turmeric starts in a week.  Did you see the good news about turmeric?
  • Pear, both Asian and Bartlett
  • New Autumn seasonal Pies and Quiches at Whisked
  • Pumpkins and pumpkin filled foods are very popular at 14&U FM -- (but they are the real thing --no artificial pumpkin spice here): pies, pumpkin lasagna, and maybe Lois' famous pumpkin whoopie pies 
  • Reid has Kiwiberries this week.  Wait for them to get wrinkly and squishy and eat them whole.
  • What's the best Pie apple? ask Reid.
  • NEW NEW NEW sour pickle at market this week! - flavored with coriander, fennel, caraway and black pepper. A lighter sour pickle to our garlicky Super Sours!

MOUNTAIN VIEW ORGANIC:  BABY ginger for just a few weeks.  I make a ginger and turmeric tea ever morning from their baby ginger and I bought up a lot last week to freeze for the winter. Nice to see their salad greens again: gem lettuce, radichio plus cooking greens too. swiss chard, bok choy, Tai-tso. Check out the Asian varieties of eggplant and bicolor yellow and green squash. Attila, the Hungarian pepper whisperer, loves his hot and sweet peppers.  German Butterball potatoes. Garlic. 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.

TIP: Cooking for one or maybe two?  Shawna and Attila have individual sized butternut and delicata squash.  Just perfect for you or serve one each at a dinner party.  Chic.

REID's Orchard:  Kiwiberries!, Concord grapes, Asian pears,  Apples (Honeycrisp, Gala, Braeburn, Nittany, Cameo, Mutsu- over 25+ choices this week), UV cider, Apple, Apple Grape, Apple Cherry and Honeycrisp cider.

TRUCK PATCH FARMS loves the cooler weather because it means the salad and cooking greens thrive. Broccoli, potatoes, onions, peppers, kale, beets, spinach, arugula and spring mix.  Pastured pork including chops, sausages, ribs, bacon and roasts.

NUMBER 1 SONS: lots of pickles, krauts and kimchi.  Just a few notables this week!

  • Golden Beets - a delicious crowd favorite is back - made with savory thai curry flavors and apple cider vinegar. Snack straight out of the container or mix in a salad!
  • Epic Heat Pickles - our newest vinegar pickle gives the heat without compromising flavor - made with Szechuan peppercorns and a blend of dark chili peppers. 
  • Cucumber Kimchi - Crunchy, garlicky and refreshing! Made with tons of garlic, crunchy cucumbers and carrots - tossed with fish sauce, chili powder and soy sauce. A classic Korean side.
All of the current full sour pickles have been fermenting in wood barrels for a month. 

WHISKED: Fall fruits and vegetables are the foundation of their wonderful pies and quiches. Try the pumpkin pie this week. Apple and salted Apple caramel, of course. But also Sea Salt Chocolate Chess. Two great quiches every single week. Hazel Nut Swirl, Oatmeal Chocolate Chip, Chocolate Blackout, Snickerdoodle, Molasses Spice.  

CUCINA AL VOLO: Did you see the Butternut squash and mozzarella ravioli or the lasagna? The homemade burrata ravioli always sells out too. The eggplant norma sauce makes a good veggie side dish and a number of customers use the mushroom sauce as a mushroom soup. Carnivores: try the brisket ravioli which is marinated and slow cooked for 24 hour.

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.

GARNER: Michael flooded them with 7 inches of water in 3 hours and the fields still look like rice paddies. So Corn is done for the season. Pepper Heaven, in color, hot and sweet. Many varieties of eggplants, 5 different summer squash: zucchini, yellow squash, bonita, golden zucchini, patty pan. Potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and pickling, candy onions. green beans and flat Italians. Arugula, Greens.  Parsley, Basil and Cilantro.  Make Pesto with them. Kales. Swiss Chard. Delicata, Acorn, Butternut winter squash. Shelled black eyed peas. Fresh Limas Red and white sweet potatoes.  Lots of tomatoes but the corn is done for the season.

PANORAMA : French breakfast pastries like palmiers, almond croissants plus the plain and chocolate croisants, 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 ACCESS News: Our Bonus Matching Program continues and we are matching SNAP Food Stamps or WIC, CVC or 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 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 and the Teds 

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