farmers market on sunday

message from the market peoples:


Hi BFM fans!:

What do we have this week:

Gorgeous weather! No excuses not to come to market, right?

The Lost River Trio playing Appalachian roots music. They were a big hit a few weeks ago. (And the kids loved them, too)

Cooking Demo at 7th Street Garden.

Heirloom and hybrid red tomatoes, beans, squash, eggplant, peaches, apples, melons and sweet grapes, salad greens, stir- fry greens, pasture-raised pork and lamb , Fall squash.

Apples Apples Apples: That's right, we will have more than 40 varieties of new and antique apples at the market over the next two months. Not all at once, but as they ripen throughout the Fall, Reid's Orchard brings you a wide range of apple varieties every week.

Check out NanBon's NEW stand! It is fabulous. (Really)

Lamb Shank Sale at New Asbury


RECIPE TIPS : Peppers: Roast them on the grill or in the oven, stick them in a bowl, cover with a plate and let the steam loosen the skins. Then peel away the charred papery outer skin and you've got the makings of a fall feast. Whip fresh goat cheese with slivered basil and spoon that into the peeled peppers. Or do as they do in Italy's Piedmont region, and stuff them with a quick mousse made by puréeing good canned tuna and olive oil and stirring in some capers. Or simply toss them with minced garlic, olive oil and sherry vinegar. (thanks, Russ Parsons)

Or just slice peeled peppers into long strips and drizzle olive oil, add some thinly sliced garlic and plate. They make a beautiful appetizer just like that or served on toasted bread rubbed with garlic. Peeled peppers freeze beautifully. I like to puree garlicky pepper strips. They make a great dip by themselves, a pasta sauce or even a pepper soup. Puree peppers and Keswick feta and olive oil and you have a traditional Yemeni dip. (Tip: When I make a sauce or dip, I add a hot pepper to the puree to offset the sweet pepper )

You can make stuffed peppers. Vegetarian-- stuffed with rice and sauteed onions, and soaked raisins and toasted pine nuts if like a mix of sweet and savoury. Meat eaters should stuff them with browned ground sausage from Truckpath or New Asbury and onions and rice. Then braise them for several hours over low heat in a covered casserole in several cups of water mixed with olive oil and lemon juice from several lemons Add several chopped tomatoes. The liquid will cook down eventually to a syrupy sauce and the peppers will become very tender. Or cook them in a 250 degree oven for several hours. Spoon over that lemony syrup before you serve.

NEW at Nanbon: Pear nut bread, apple bread pudding, zucchini bread, and peach cobbler.

REID: lots of eating and cooking apples, Snow Giant white peaches, Encore yellow peaches, a few nectarines, a few raspberries and blackberries, delicious table grapes, Reid's own salsas and preserves, cider, and lots of pesticide-free heirloom tomatoes. Caitlin planted a lot of unusual varieties of heirlooms this year. Try them!

New Asbury: Lamb on Sale! Now that the weather has cooled a bit, it is time to turn on the oven and bake some long cooking lamb shanks. Bill and Joan are offering a 10% off Shanks special, probably with some samples for your to taste as well.

Truck Patch: Jade, purple and yellow green beans, cucumbers, mixed peppers, mesclun, arugula, baby chard, purslane, red and white potatoes, cantaloups, lots of heirloom tomatoes, and from the pastured pork side of the farm: all fresh loins, spare ribs, roasts, bacon, slab bacon, fresh bacon, sausages. applewurst.

Truck Patch' pastured pork shoulders were the star of the Kriston's Texas -style smoked pig roast last week. Now you can cook one yourself. (Ask Kriston about his spice rub and marinade.)

Garner: Bernard's CORN BOIL was terrific last week and there will be corn for another 2-3 weeks to cook up your own!

Also at Garner: tomatoes, cucumbers, green and wax beans, okra, white and purple and lavender eggplants zucchini, melons, peppers of all colors spilling out of those bright green bushels plus a few FALL favorites: sweet potatoes, acorn, butternut, Japanese, spaghetti and carnival winter squash. ...and RECYCLABLE SHOPPING BAGS. Help us get rid of plastic shopping bags at the market.

Large Potted Mums ! There are lots of buds on these beauties and Bernard tells me that they should last for SIX weeks.

7th Street Garden is back! Tomatoes, herbs, eggplant, peppers, and greens. Erin will be there and she is doing a cooking demo at their stand. Be sure to stop by!

Breadline: I have been toasting up the sourdough loaf all week. It makes the best toast. Yum. But there are lots of baguettes and rolls and whole grain and whole wheat and focaccia and....sweets.

See you Sunday,

Robin, Ted, Ben, Jess
--
Robin Shuster
Markets & More
14& U Farmers Market
Bloomingdale Farmers Market

email: marketsandmore@gmail.com (sign up for our weekly market email!)


The 14&U Farmers Market:
Day: Every Saturday May 10- November 22nd,
Time: 9am - 1pm
Place: On the sidewalk of the Reeves Plaza, at the NW corner of 14th and U Streets NW.



The Bloomingdale Farmers Market:
Date: Every Sunday May 18th- November 23rd,
Time:10am - 2pm
Place: In front of the Big Bear Cafe on First and R Streets NW.


We Welcome WIC and Senior GET FRESH checks at both markets.