Sent: Thursday, July 4, 2013 2:16 PM
Subject: Peaches, Tomatoes and Summer
Hi BFM fans:
It really feels like summer once the peaches come in and Reid will have them this week...and our friends the Heirloom tomatoes are here as well.
How about Cucumbers? To paraphrase Russ Parsons, our cucumbers are a bite of something crisp and cool that can seem like heaven when the weather turns so thick that it sticks to your skin. (Wonder if he was thinking about DC when he wrote that...).
Use them instead of slices of lemon to brighten sparkling water or mixed drinks.. Puree with yogurt and fresh herbs for a quick soup or a refreshing drink (yes, like lassi). You can make your own cucumber- ginger granita ....
Start with a thinly sliced salad. Or chunk cukes and tomatoes and feta cheese if you are feeling Greekish. Progress to one of cucumber and yogurt. The simplest version is diced cukes, dressed with yogurt, salted and herbed. I am a great fan of raita. Green gazpacho is nice too; Think about Cucumber, Beet and Feta.
And yes, we have lots of cucumbers throughout the market. And if you worry about cucumbers making you burp, just peel the skins and ends where the cucurbitacins hide. Problem solved.
CHEF DEMO THIS WEEK: The marvelous Marcella Kriebel, she of the hand illuminated cookbook, Cocina Latina, will be at market this week at 11. She was a huge hit at 14&U 3 weeks and I am so glad she could demo for us this week. More details on the fb page Saturday.
The Bike Clinic runs from 11-1 every Sunday.
New or Notable this week:
* White Peaches
*TWO kinds of Cherry Pies from Whisked.
* Candy Onions (like Vidalias)
* Lodi Apples -- the first of the summer apples and the Amish like them for applesauce.
*Black raspberries -- they LOOK like blackberries but they they have that raspberry sweetness.
*Sweet and Tart Cherries
*Heirloom Tomatoes from the fields are arriving
*Kimchi and Pickles Number 1 Sons
*Costata Romanesco zucchini--Roman in Origin, ribbed, scalloped when sliced because of the ridges
*Turkey breast, leg, wing and ground
*CORN
THE STANDS:
MOUNTAIN VIEW: SWISS CHARD: Beets, a heap of those amazingly carroty, sweet carrots, chard, bunching onions, Field tomatoes, Cukes, Fennel that tastes like Pernod.
REID's ORCHARD: Spring Snow Peaches, red and black raspberries, black and red currants, backberries, blue blueberries, red and green gooseberries, Lodi Apples. Sweet and Sour cherries. Make pies.
TRUCK PATCH: Lots of squash this week including my current favorite, the Italian Costata Romano which is deeply ridged and very flavorful. But if you didn't fall for those baby squash and zucchini with their flowers last week, you have no heart. Spring onions Beets in red and gold. Regular basil and smaller- leaved, more powerful. Genovese. Radishes. Chards. Kalesl. Cucumbers: pickling and slicing. Arugula sells out, so don't come too late. Mesclun,
Truck Patch Meats: Whole chickens. Every cut of pastured heritage pork cut and every kind of sausage you can imagine for the holiday weekend. Be sure to pick up Pork chops and spare ribs for the grill. Turkey: Breast. drumsticks, wings, breast and ground. EGGS.
TIP: Marinade the Pork in some of the Number 1 Sons PIckle brine you have leftover after devouring their (New York is for Pickle Lovers) Pickles for a few hours before you grill.
GARNER: Field tomatoes -- heirlooms, romas for sauce and cherry tomatoes. Many varieties of eggplant, squash, peppers, Green, Italian and yellow beans. Cucumbers, chards, kales, Candy onions, green garlic, squash blossoms, potatoes. Raspberries. They have a growing line of pickles and jams and strawberry daiquiri.
DOLCEZZA: Blueberry Lemon Thyme, Lemon Opal Basil, Strawberry Tarragon, Roasted Strawberry, and their irresistible Salted Caramel in both Push Pops to wander around with and half pints to take home.
PANORAMA: Our bread baker. And Central's. And Cityzen. And Fiola. Those olive oil Parm buns go very fast. Central uses them for the 25 dollar burgers -- you can make your own for a lot less...Damien, their new baker, was here last week -- maybe he will be back to you about his new pastries and what he is doing. Baguettes. Croissants, Breton specialties. Start breakfast here and then get some bread for the week. They all freeze well wrapped in tin foil and a freezer bag.
WHISKED! Two cherry pies this July 4th weekend: Classic Cherry and Cherry Almond because our Tart Cherry season is RIGHT NOW. Blink and it will be gone. Garner's corn made its way into the Corn, Tomato and Basil quiche. The perfect brunch starts with her Bacon, Oheddar and onion quiche for those bacontarians. Jenna's pies are famous city- wide for both their buttery crusts and seasonal fillings. The 6 inchers make a great lunch for a hungry guy or for two people with salad. I have been giving packs of her cookies as host guests instead of wine or chocolate. It's more original. You can sample everything at the stand every week.
KESWICK CREAMERY: Fetas to go with all the tomatoes and cucumber salads, yogurt, 15 different cheeses, aged tommes washed in craft beer or wine or cider, Quark --the real cream cheese (without all the emulsifiers and fillers and preservatives), Pimiento Cheese. Try the new Camembert -- it is very good.
PAINTED HAND: pastured rose veal, naturally browsed goat, pastured beef, eggs, dog treats. Ask about Sandy's cured goat belly and the veal burger
NORTH MOUNTAIN PASTURES: Cured meats, sausages, bacons, and eggs.
See you Sunday . Rain or Shine.
Do You know that we have 6 Food Access programs at the market so that everyone can buy local, healthy foods. Our bonus program matches FOOD STAMPS, WIC, WIC CVC, SENIOR, PRODUCE PLUS. Spread the word.
Ted, Stephanie and Robin from afar....
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