Friday, August 30, 2019

be a BBQ hero (ine) at the Bloomingdale Farmers Market

From: "Markets & More"
Date: August 29, 2019 at 11:13:57 PM GMT+2
Be a BBQ hero (ine) at BFM

Hello BFM fans,

Happy Labor Day weekend! We have
everything you need for a locally sourced, fabulous Labor Day Barbecue or
picnic. Number 1 Sons our pickler par excellence is brings some interesting new
selections for this week and a special sale: Labor Day Special: BE THE BBQ
HERO! Buy any item ($5 min), add Crispy Koshers as your 2nd item - get $1 off
and we'll donate $1 to Miriam's Kitchen! We are reimaging watermelon
feta salad
.with these recipes


Oooh, Reid has GRAPES!

New and Notable:
  • *New*
         seedless grapes
  • *New* Sicilian Sours 
  • *New* Gin Spears     
  • *New* Salsa So Verde is back.
  • Hot Hearts == cabbage hearts fermented for a month with
         habaneros, carrots and the right spices
  • ​Mustard Kraut for Labor Day hot dogs!
  • Last chance to pick up Golden Beets @ Number 1 Sons
  • Music this week is Haku.
  • Bike House will be here from 11 to 1 to help you fix your bike.

How to make your Whisked cookies last

There’s nothing better than a soft and gooey cookie fresh out of the oven. But keeping cookies fresh is a challenge - and something we spend a lot of time thinking about at Whisked!
To keep dry cookies fresh, follow these steps: 
*Make sure cookies cool completely before storing.
Store them at room temperature in an air-tight container, like Tupperware.
Store different flavors separately. Over time, strongly flavored cookies like molasses or mint will seep into other cookies, so if possible store each flavor in its own container.
If you have limited Tupperware containers, place each flavor in its own freezer bag and then place those bags in the container. That will help keep flavors separate while maximizing your storage space.
If storing cookies in layers, use parchment or wax paper to keep them separate.
Learn more of our best tips on storing cookies.

At Market This Week:

Groff's Content Farm:
Grass fed beef: ground, patties, stew cubes, bottom round, roasts, heart/liver,
and steaks. Free range turkey: breast, legs, and ground. Free range chicken:
whole, breast w/ or w/o bone, leg/thigh quarter, wings, legs, necks/backs, and
liver/heart. Bone broths. Sausages. Pasture raised Berkshire pork: ground,
Canadian bacon, spare rib, shoulder roasts, smoked hams, pork chop, smoked
bacon, and ham hock.

Tip: Did you know they
have dog treats?

Bri's Creamery:
Cold brew coffee, chocolate brownie, strawberry, cookies & cream, mint
chocolate chunk, brown sugar vanilla, and coconut vanilla chocolate chunk(this
is vegan). Did you know she bakes those brownies herself?

Have you tasted all of Bri's small batch ice creams?! Perfect for a Labor Day
dessert with (or without ) the pie...

Reid's Orchard:
Blueberries, blackberries, yellow peaches, white peaches, yellow nectarines,
white nectarine, *New* seedless grapes, heirloom tomatoes and cherry tomatoes.
Apple sauce, apple butter, apple cider. Apples: Earligold, Zestar, Ginger Gold,
Sansa, Paula Red, Molly’s Delicious, Tsugaru, and Honeycrisp.

Variety of mushrooms fresh and dried: oyster,
lion’s mane, portabello, cremini, maitake, chestnut, pioppini, enokitake,
chanterelle, Lion’s Mane double extraction, and Hungarian Mushroom Stew.

Tip: Lion’s Mane mushrooms have a rich (lobster) flavor are
thick, with a meaty texture and can ne cooked thinly sliced saute at a high
tempeture untill lightly browned edges (4-5min). So GRILL YOUR MUSHROOMS.
Mountain View:
*New* mini watermelon, *New* baby ginger, *New* Hosui pears, tomatoes, cherry
tomatoes, heirloom tomatoes, mixed sweet peppers, Poblanos garlic, new gold
potatoes, red gold potatoes, magic molly potatoes, green beans, string
beans,  Italian Romano beans, dragon tongue beans, okra, mixed summer
squash, cucumbers, large squash, beets, eggplants, fairy eggplant, carrots, bok
choi, beets, shallots, fresh herbs, eggs, Superstar onion, red long of Tropea
onions, fennel, mixed hot peppers, NuMex anathem peppers, Shishitos peppers,
kale, Romaine, fresh cut herbs, and salad greens.

Melons: red seedless watermelon, sugar baby red seedless watermelon, red seeded
watermelon, yellow seedless, and sweet canary melons. Tomatoes: cherry
tomatoes, yellow low acid tomatoes, green tomatoes, early girl tomatoes, salad
tomatoes, Romas, speckled Romans, green Zebra, heirloom tomatoes, striped
cavern, and  Cherokee purple. Peppers: hot peppers, bell peppers,
jalapenos, poblanos, and Shishito peppers. Eggplant, garlic, sweet candy
onions, green kale, corn, baby lima beans, eggs, pasta sauce, bloody mary mix,
jam, Purslane, basil bunches, cilantro bunches, and cut flowers.

Cucina Al Volo: Dried pasta, ravioli,
and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato, wild
mushrooms, eggplant norma.

TIP: Did you
know that the spirally kale fusilli makes the best pasta salad? The spirals
capture all the bits and pieces of chopped vegetables, meats, cheeses and herbs.

Keswick:Cow milk and mixed milk cheese. Hard to soft, styles from around
the world, Robin’s favorite yogurt and chocolate pudding.
Alpine-style Tommes, Swirly Girl,
Mesquite smoked Smokey Isabelle, funky Cowttin.  Soft-ripened, ash-covered
Winter Morning has a creamy center, ricotta, quark, and feta. 

Mark told me Sunday that they make 35 different cheeses!  (they bring 25 every

Number 1 Sons:
Everything Fermented! Kimchi: Kicky and Sons.
Pickles (cucumber kind): *New* Sicilian Sours, *New* Gin
Spears, Crispy Koshers, Szechuan Spears, Sunny Dills, Super Sours, Half Sours,
Honey Habs, and Deli Dills. Other pickled Veg: *New* Salsa So Verde, Stinking
Rye Sauerkraut, Clean Kraut, Giardiniera, Masala Beets, Golden beets, Fermented
horseradish and mustard kraut, and Hot Hearts.   Kombuchas flavors are
Turmeric Tang, Lavender Fizz, Original Ginger, and Watermelon Cucumber.
Condiments for every meal. Have you tried a Grilled Kimcheese sandwich yet?

TIP: Have you slathered a hot dog (plant or animal based!)
with kimchi yet? Caitlin also likes the bun smeared with mayo.

Panorama Bakery: French
style bread and breakfast pastries. Demi french baguette, traditional artisanal
baguette, Petit Rustique, challah, sourdough, walnut raisin sourdough,
multigrain loaf, Honey-Wheat w/Oats, Walnut-cherry baguette, walnut-cranberry
baguette, olive baguette, multigrain baguette, and pumpernickel boule.
Croissants: butter, chocolate and raisins.

Cookie 6-Packs: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl,
Pretzel Cowboy, Snickerdoodle, Mexican Chocolate (flourless), Oatmeal Chocolate
Chip (vegan), Simply Sugar (vegan), and Chocolate Blackout (vegan). Pies:
Peach, Salted Caramel Apple, Lemon Coconut, Cherry, Bourbon Pecan, Sea Salt
Chocolate Chess, Key lime, and Strawberry Rhubarb. Quiches: Cheddar Broccoli,
Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.

Produce Plus is on going at Bloomingdale
between Reid’s tent and Number 1 Sons. Please come early.

Date: Sunday 
Time: 9am-1pm
Where: 100 block of R St NW in front of the Big Bear Cafe


Clara, the Teds and Robin overseas

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