Friday, August 23, 2019

Bloomingdale Farmers Market: Corny recipes for the summer

From: "Markets & More"
Date: August 22, 2019 at 11:02:26 PM GMT+2
To: robin@marketsandmore.info
Subject: Corny recipes for the summer

Hello BFM fans,

Pati Jinich, Mark Bittman
and Becky Krystal are all into corn this week. Is it peak corn season? We are
lucky that Garner’s Produce always plants a late field of corn so we (usually) have great corn into October.
As Becky Krystal says: we will give you an earful of
fresh corn recipes this week
:
https://www.washingtonpost.com/news/voraciously/wp/2019/08/18/well-give-you-an-earful-of-summer-corn-recipes/


Peaches, raspberry
and white wine ‘sangria’ a twist on the classic recipe great to make ahead of
summer parties. The recipe can be found here.

corn waterfall

New and Notable:

  • *New* Molly’s Delicious apples
Gin Ginger pickles from One Eight Distilling spent botanicals

Salsa So Verde— great on eggs

Fennel kohlrabi

Sicilian Sours

Hot Hearts


Music this week is Oud musician Ahmet Kilic.

Bike House will be here from 11 to 1 to help you fix your bike.

           

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.
 

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?
 

Reid's Orchard: Blueberries,
Aronia berries, blackberries, yellow peaches, white peaches, donut peaches,
yellow nectarines, white nectarine 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.

King Variety of
mushrooms fresh and dried; oyster,
shiitake, 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).
 

Mountain View: 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.


Garners: 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 girls 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
week).

Number 1 Sons: Big week for new
and returning pickles and other ferments. Everything Fermented! Kimchi: Kicky
and Sons.
Pickles (cucumber kind):
Crispy Koshers, Szechuan Spears, Sunny Dills, Super Sours, Half Sours, Honey
Habs, and Deli Dills. Other pickled Veg: Stinking Rye Sauerkraut, Clean Kraut,
Giardiniera, Masala 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.

Whisked: 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

From

Clara, the Teds and Robin overseas

No comments:

Post a Comment