Sent: Thursday, August 15, 2013 5:27 PM
Subject: 50 varieties of Tomatoes Sunday at BFM
Hi BFM fans,
Love apples. Pommes d'amour. Pomodoros. Tomaten. We have dozens of different tomatoes at the market, heirlooms from all over the world. Taste them all. Find your favorites. Ever try a yellow orange Jaunes Flamme, a French Heirloom tom? One person wrote that "one bite will burn a torch through your heart after just one bite." They are uniquely fruity.
Cherokee Purple. Virginia Sweets, Cherokee Chocolate, Striped German. Eva Purple Ball, Striped Cavern. Garden Peach. Pineapple. Mortgage Lifter. Black Prince. Indigo Lose. Banana Legs. Green Sausage., Ananas Noires, Big Beef, Black Krim, Valencia, Early Girl, Brandywine, German Stripey, Aunt Ruby, , Green Zebra, German Pink, Great White, Prudence Purple., Red Cherry, Chocolate Cherry, Grape, Pink Grape, Sungold, Red Bounty, Jaune Flamme, Roma….
And to inspire you, here are the 2013 Washington Post award-winning Top Tomato recipes, including an unusual Frozen Fattoush – a play on gazpacho by way of Lebanon.
http://www.washingtonpost.com/lifestyle/food/top-tomato-2013-so-good-we-added-more/2013/08/12/f6f7ebd2-fee2-11e2-9711-3708310f6f4d_story.html
WHISKED: Peach Plum Pie rules, at least this week. Classic Peach (Regular or Vegan crust as you prefer), Corn, Pepper and Feta Quiche. Bacontarians, rejoice: the Cheddar, bacon and onion quiche is back. PLUS the bonus Blueberry Pie because it is still blueberry season. And don’t miss her new creation: the Pretzel Cowboy Cookie.
NUMBER 1 SONS: Dilly beans are back – flavored with fresh dill and a hint of chile pepper. Great snacks, great in cocktails. The secret ingredient to top a nouvelle gazpacho. And the pickles are a New Yorker’s nostalgia. kBut please try the superb kimchi and kraut as well. Did you see Serious Eats Guide to perfectly grilled sausages – they use kraut!
http://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html
A word from Caitlin: " The half sours have been really really good lately because we're getting the cukes a day after they're picked (in PA or WV). We're getting all different sizes of cucumbers and that translates into some whole pickles and some spears. We're figuring things out as we grow! The Amish coop that we use in PA grew different heritage varieties for us and so we've had fun experimenting with them. Our Victory Gherkins are our version of cornichons -- also from the Coop.
My fav pickle at the moment is the Blonde Mary -- yellow cucumbers were getting from Calvin in WV. They're spiced with fresh horseradish and smoked paprika. With a touch of celery seed. Really fresh tasting with a nice spice.
Did You Know? Fun fact: Commercial gherkins in the stores, those tiny pickling cucumbers, are usually shipped from India in vats of acid because the labor is affordable enough there to pick the tiny cucumbers.
REID’S: yellow peaches, white peaches (White Lady), yellow and white donut peaches, plums (satsuma and Shiro), white and yellow nectarines, apples (Zesta, Earligold, Ginger Gold, Pristine, Paula Red, Gravenstein, Rambo, Mollie’s Delicious), and don’t forget those blueberries, blackberries, red raspberries. There were some pretty heirlooms last week as well..
MOUNTAIN VIEW ORGANIC: Tomatoes? Take a look here: https://www.facebook.com/media/set/?set=a.320845274718038.1073741830.289269531208946&type=1 Asian varieties of eggplant, Attila's amazing Hungarian influenced peppers, hot and sweet. French Fingerling, Carola and Red Maria potatoes. Beets, golden or red. Carroty carrots. Garlic, Onions, okra. String beans.
TRUCK PATCH FARMS: Take a look at our fb page for pix of their pretty baby squash -- yellow, striped kousa, zucchini, patty pan, magda. Squash blossoms. Huge selection of toms include Big Beef, Black Krim, Valencia, Early Girl, Brandywine, German Stripey, Aunt Ruby, Cherokee Purple, Green Zebra, German Pink, Great White, Prudence Purple. Armenian cukes, eggplant, rainbow chard, Dino kale, Curly kale, salad greens, arugula, baby spinach, purple and green basil bunches, okra, purple and green and wax beans.
Tim Carman’s article about tomatoes shows a lot of love for Brandywines.,Just saying. Do your own tomato tasting.
http://http://www.washingtonpost.com/lifestyle/food/san-marzanos-the-bible-of-tomatoes/2013/08/12/85485c1a-fa32-11e2-9bde-7ddaa186b751_story.html
In the TP eggs and Meat Department: Eggs. Chicken. Cut up and ground Turkey. Pork: a dozen different sausages , bacons, pork chops, salt pork, chops, pork sirloins, pork steaks, , country ribs, spare ribs, butt roast, boneless shoulder roast, boneless and bone-in loin roasts, scrapple,
GARNER: Cantaloupes. Fascination Melon. Sun Melons. Watermelon in yellow and seedless reds. Sweet Yellow corn. 6 varieties of eggplants, 7 different summer squash, peppers, okra, basil, potatoes, primo red tomatoes, cherry tomatoes, cucumbers, beans, chard, garlic, candy onions. Blackberrries. Lima beans that taste like Edamame!
Keswick: Their grassfed cows are out on pasture all the time and eat no grain and the milk tells the story. Try any of the 15 aged raw milk cheeses or the fresh pasturized ones (quark, fetas celebrating in their glory now with tomatoes and cukes). The mixed milk camembert is the real deal. And as you know, I swear by their yogurt...
Tip: Grill some eggplant slices that have been brushed with olive oil. Grill a lot of them because you will eat them up. You can top them with yogurt enhanced with mashed garlic and salt and mint...Or with feta.
PANORAMA : French breakfast pastries like palmiers, almond croissants plus the plain and chocolate crosisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques they serve you at Citronelle and Cityzen. Sandwich breads, too. If they are out of a bread you crave, ask them to save one for you for next week. Late risers: they have lots of whole wheat, multigrain and sourdough boules and loaves that sell out early. So reserve what you want! Email if you do not see something you want, please.
Painted Hand: Sandy writes: LOTS of goat! Meat for Kebabs from the hind quarters, butterfly loin chops, rib chops, shoulder, shank, curry (bone-in chunks) and FRESH primals (meaning a young goat cut into six parts--leg, rack and front quarter). Sunday you can get her delicious eggs, rose veal and those dog treats.
North Mt Pastures: Cured meats, eggs, sausages, bacon and chicken.
TIP: you have to make David Tanis’ Chilled Pink Beet Gazpacho. http://www.nytimes.com/2010/07/18/magazine/18food-t-001.html?_r=0
Please bring your shopping bags so we can eventually get rid of plastic bags at the market.
Ted, Ted, Kealy and Robin from afar
Love apples. Pommes d'amour. Pomodoros. Tomaten. We have dozens of different tomatoes at the market, heirlooms from all over the world. Taste them all. Find your favorites. Ever try a yellow orange Jaunes Flamme, a French Heirloom tom? One person wrote that "one bite will burn a torch through your heart after just one bite." They are uniquely fruity.
Cherokee Purple. Virginia Sweets, Cherokee Chocolate, Striped German. Eva Purple Ball, Striped Cavern. Garden Peach. Pineapple. Mortgage Lifter. Black Prince. Indigo Lose. Banana Legs. Green Sausage., Ananas Noires, Big Beef, Black Krim, Valencia, Early Girl, Brandywine, German Stripey, Aunt Ruby, , Green Zebra, German Pink, Great White, Prudence Purple., Red Cherry, Chocolate Cherry, Grape, Pink Grape, Sungold, Red Bounty, Jaune Flamme, Roma….
And to inspire you, here are the 2013 Washington Post award-winning Top Tomato recipes, including an unusual Frozen Fattoush – a play on gazpacho by way of Lebanon.
http://www.washingtonpost.com/lifestyle/food/top-tomato-2013-so-good-we-added-more/2013/08/12/f6f7ebd2-fee2-11e2-9711-3708310f6f4d_story.html
WHISKED: Peach Plum Pie rules, at least this week. Classic Peach (Regular or Vegan crust as you prefer), Corn, Pepper and Feta Quiche. Bacontarians, rejoice: the Cheddar, bacon and onion quiche is back. PLUS the bonus Blueberry Pie because it is still blueberry season. And don’t miss her new creation: the Pretzel Cowboy Cookie.
NUMBER 1 SONS: Dilly beans are back – flavored with fresh dill and a hint of chile pepper. Great snacks, great in cocktails. The secret ingredient to top a nouvelle gazpacho. And the pickles are a New Yorker’s nostalgia. kBut please try the superb kimchi and kraut as well. Did you see Serious Eats Guide to perfectly grilled sausages – they use kraut!
http://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html
A word from Caitlin: " The half sours have been really really good lately because we're getting the cukes a day after they're picked (in PA or WV). We're getting all different sizes of cucumbers and that translates into some whole pickles and some spears. We're figuring things out as we grow! The Amish coop that we use in PA grew different heritage varieties for us and so we've had fun experimenting with them. Our Victory Gherkins are our version of cornichons -- also from the Coop.
My fav pickle at the moment is the Blonde Mary -- yellow cucumbers were getting from Calvin in WV. They're spiced with fresh horseradish and smoked paprika. With a touch of celery seed. Really fresh tasting with a nice spice.
Did You Know? Fun fact: Commercial gherkins in the stores, those tiny pickling cucumbers, are usually shipped from India in vats of acid because the labor is affordable enough there to pick the tiny cucumbers.
REID’S: yellow peaches, white peaches (White Lady), yellow and white donut peaches, plums (satsuma and Shiro), white and yellow nectarines, apples (Zesta, Earligold, Ginger Gold, Pristine, Paula Red, Gravenstein, Rambo, Mollie’s Delicious), and don’t forget those blueberries, blackberries, red raspberries. There were some pretty heirlooms last week as well..
MOUNTAIN VIEW ORGANIC: Tomatoes? Take a look here: https://www.facebook.com/media/set/?set=a.320845274718038.1073741830.289269531208946&type=1 Asian varieties of eggplant, Attila's amazing Hungarian influenced peppers, hot and sweet. French Fingerling, Carola and Red Maria potatoes. Beets, golden or red. Carroty carrots. Garlic, Onions, okra. String beans.
TRUCK PATCH FARMS: Take a look at our fb page for pix of their pretty baby squash -- yellow, striped kousa, zucchini, patty pan, magda. Squash blossoms. Huge selection of toms include Big Beef, Black Krim, Valencia, Early Girl, Brandywine, German Stripey, Aunt Ruby, Cherokee Purple, Green Zebra, German Pink, Great White, Prudence Purple. Armenian cukes, eggplant, rainbow chard, Dino kale, Curly kale, salad greens, arugula, baby spinach, purple and green basil bunches, okra, purple and green and wax beans.
Tim Carman’s article about tomatoes shows a lot of love for Brandywines.,Just saying. Do your own tomato tasting.
http://http://www.washingtonpost.com/lifestyle/food/san-marzanos-the-bible-of-tomatoes/2013/08/12/85485c1a-fa32-11e2-9bde-7ddaa186b751_story.html
In the TP eggs and Meat Department: Eggs. Chicken. Cut up and ground Turkey. Pork: a dozen different sausages , bacons, pork chops, salt pork, chops, pork sirloins, pork steaks, , country ribs, spare ribs, butt roast, boneless shoulder roast, boneless and bone-in loin roasts, scrapple,
GARNER: Cantaloupes. Fascination Melon. Sun Melons. Watermelon in yellow and seedless reds. Sweet Yellow corn. 6 varieties of eggplants, 7 different summer squash, peppers, okra, basil, potatoes, primo red tomatoes, cherry tomatoes, cucumbers, beans, chard, garlic, candy onions. Blackberrries. Lima beans that taste like Edamame!
Keswick: Their grassfed cows are out on pasture all the time and eat no grain and the milk tells the story. Try any of the 15 aged raw milk cheeses or the fresh pasturized ones (quark, fetas celebrating in their glory now with tomatoes and cukes). The mixed milk camembert is the real deal. And as you know, I swear by their yogurt...
Tip: Grill some eggplant slices that have been brushed with olive oil. Grill a lot of them because you will eat them up. You can top them with yogurt enhanced with mashed garlic and salt and mint...Or with feta.
PANORAMA : French breakfast pastries like palmiers, almond croissants plus the plain and chocolate crosisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques they serve you at Citronelle and Cityzen. Sandwich breads, too. If they are out of a bread you crave, ask them to save one for you for next week. Late risers: they have lots of whole wheat, multigrain and sourdough boules and loaves that sell out early. So reserve what you want! Email if you do not see something you want, please.
Painted Hand: Sandy writes: LOTS of goat! Meat for Kebabs from the hind quarters, butterfly loin chops, rib chops, shoulder, shank, curry (bone-in chunks) and FRESH primals (meaning a young goat cut into six parts--leg, rack and front quarter). Sunday you can get her delicious eggs, rose veal and those dog treats.
North Mt Pastures: Cured meats, eggs, sausages, bacon and chicken.
TIP: you have to make David Tanis’ Chilled Pink Beet Gazpacho. http://www.nytimes.com/2010/07/18/magazine/18food-t-001.html?_r=0
Please bring your shopping bags so we can eventually get rid of plastic bags at the market.
Ted, Ted, Kealy and Robin from afar
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