Thursday, August 02, 2007

Bloomingdale Farmers Market this sunday

The Bloomingdale Farmers Market Is Proud to Welcome
Bread Line Bakery this Sunday August 5th

Voted best baguettes in Dc
Multi-Grain Loaves

Ciabatta loaves

Sunnyside regulars

What will Carlos have for us this week?

Trust Sunnyside to have more great deals on Tomatoes and all thing organic.
If you pick some green tomatoes try this great dish.

Fried Green Tomato Salad with Warm Corn Salsa


12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
4 teaspoons olive oil, divided
Cooking spray

1 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped red bell pepper
1 cup fresh corn kernels
1 garlic clove, minced
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced fresh parsley


To prepare tomatoes, sprinkle the tomato slices evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge tomato slices in cornmeal.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 tomato slices to pan, and cook 2 minutes or until lightly browned. Coat tops of tomato slices with cooking spray; turn slices over. Cook for 2 minutes or until lightly browned. Remove from pan. Repeat procedure with the remaining 2 teaspoons olive oil, remaining 6 tomato slices, and cooking spray.

To prepare salsa, return pan to medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 3 minutes. Add corn and garlic; sauté 1 minute. Stir in vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat; stir in parsley. Serve warm salsa over tomato slices.


4 servings (serving size: 3 tomato slices and about 1/3 cup salsa)

Nutritional Information

CALORIES 161(29% from fat); FAT 5.2g (sat 0.7g,mono 3.5g,poly 0.8g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 311mg; FIBER 2.7g; IRON 1.1mg; CARBOHYDRATE 27g

Krista Ackerbloom Montgomery & Ann Taylor Pittman , Cooking Light, AUGUST 2005

Jazz up your home with flowers from Dragonfly

Dragonfly Flowers and Handcrafted Vinegars

New Asbury Farm Lamb

try grilled lamb kabobs!

If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob.

Serves 8.


2 lbs lamb fillet, cut into 1 inch cubes

2 green peppers

2 pints cherry tomatoes

2 onions


For the marinade:

2 tablespoons lemon juice

1/2 cup olive oil

1 teaspoon garlic, minced

1/2 teaspoon cumin

1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)

pich of ground red pepper or cayenne


Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.

Prepare vegetables. Wash and dry veggies. Cur green peppers and onions into 1 inch chunks. Set aside.

Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

Join the hip arts crowd at the BFM next to the Big Bear Cafe along R st nw between First st and Florida ave. Sunday 10am till 2pm

we take WIC and CSF

Thanks for your support your market manager ted mcginn


Anonymous said...

Did you get to try the bread? How was it? Was it expensive?

Sean Hennessey said...

i didnt make it. my schedules been crazy as hell and i had to work.

Sean Hennessey said...

but i have had breadline's bread before. its expensive, but definitely the best.