Hi Everyone,
Have you tried Jeff's favorite sandwich: Tomato Kimcheese. Pick a beautiful heirloom tomato, slice it, put it on your favorite Pano bread, layer it with your favorite Keswick cheese and add a good dollop of Number 1 Sons Kimchi. Grill. Or broil, or saute in some butter in a cast iron pan. If you do not feel like kimchi, just do grilled tomato and cheese. If you are not eating dairy, then grill a piece of Pano bread, rub it with a clove of garlic and smear/smash it with half a juicy heirloom tomato, drizzle a bit of olive oil -- Pan Tomat, a specialty of Catalunya. Or recreate that incredible Panzanella that Chef Colin did last week -- a lovely bread salad moistened with cut up tomatoes and olive oil, basil, salt.
Speaking of Tomatoes. Our stands are filled with beautiful juicy heirlooms They are what you want for slicing rainbow tomato salad and caprese and tomato, corn and bean salad and Truck Patch's perfect BLT (the bacon, arugula and Heirloom tomato are all there at their stand.) Just add a Panorama roll or baguette, heirloom diced with garlic and basil on a bruschetta, heirloom tomato tart in a Parm cheese crust, Charred Heirloom tomatoes with fresh herbs, Panzanella, heirloom tomato ice cream....There are so many varieties and colors to choose.
The Bike Clinic is always open from 11-1 to help you get your stead in perfect shape for your afternoon rides... thanks to our friends from The Bike House! Free as always.
Here are some more details about what you will find:
*REID: Peaches and Plums and Nectarines and the Saturn and Galaxy donut peaches (well, they DO look like flying saucers so they need a celestial name don't they? ) The first summer eating apples: Zestar. Plus Gravenstein, Aunt Rachel, Pristine and Early Gold. Apricots, blueberries and blackberries too.
*TRUCK PATCH: Tomatoes, tomatoes, tomatoes! Heirloom varieties are what you want this week.: Great White, Brandywine, Black Krim, Cherokee Purple, Striped German, Aunt Ruby Green, Amana Orange and I am missing one or two My personal favorite on this list is Black Krim, by the way. Salad greens include spinach, arugula, meslun, kale and Swiss Chard and collards. Purple and Green bells as well. Green, yellow and purple beans. Eggplant, Basil in purple, Classic italian and Lemon varieties.
TIP: Slice the ribs away from the chard and use them as two separate veggies. I like to parboil the stems (cut into little batons) in a lot of salted water until they are al dente. Then I drain and dress them with olive oil and salt and pepper. From that starting point you can serve them as a cold salad with lemon juice OR bake them in a casserole topped with cheese. Both are delicious.
TP EGGS and MEATS: And lots of pork in all its glory, too- Bryan's pork is famous in DC and Baltimore. Sausages, chops, Bacon (think about the Truck Patch BLT). Turkey and Chickens in various parts and chicken eggs, of course.
*NUMBER 1 SONS: You really need some pickles, kraut and kimchi this weekend to go along with the great sales. And theirs are the best in DC.
*MOUNTAIN VIEW: Tomatoes! So many tomatoes Many heirlooms and beautiful cherries. Plus Attila's Hungarian magic with Peppers, eggplants, hot peppers. All the summer fare. Okra ,summer squash, onions and leeks, Fennel. New Potatoes.
TIP: Buy some of each, slice them and alternate colors for a fabulous tomato platter. Sprinkle with salt, drizzle with olive oil, toss with chives or shallots and shredded basil. Who needs mozzarella cheese. Try some more adventurous Keswick cheeses.
TIP: New Potato Salad. Steam or boil your spuds and while they are still hot, sprinkle with vinegar so that lovely acidity is sucked into the potatoes. Drizzle on olive oil, salt, pepper and chopped herbs. Parsley or mint or tarragon. Plus chives. Or all of them.
*WHISKED: Mixed Berry Pie bursting with blueberries, raspberries and blackberries. Savories include Kale and Feta Quiche. Zucchini Pesto Quiche. Handpies, plenty of cookies to keep you going all day. Vegans: Jenna has your back: Vegan pie crust with peach and raspberry filling
*PANORAMA: Start your day with some French breakfast pastries: Kouign-Amann, butter, Chocolate or Almond Croissant and macaroons, Danish (called Viennese Pastries in French) . Baguettes, Rusiques, Ryes, Pumpernickels, Sour Doughs, French Country...
*GARNER: First of the lima beans, both shelled and unshelled. 10 varieties of eggplants, 7 different summer squash, bicolor sweet corn, ,peppers, okra, beans, potatoes, peppers, chard, kale, candy onions, garlic, potatoes, primo red tomatoes, cherry tomatoes, elons include yellow and red seedless watermelos, Cantaloupes, muskmelons and white fleshed Canary Melons that I always spritz with lime.
*KESWICK: 15 aged raw milk cheeses for every salad, sandwich, grating, nibbling, matching with local beers. Did you know that the tommes are rind washed with local Troeg beer? Multi-flavored fetas for that Greek Salad you must make on Sunday with all the heirloom tomatoes. Pimento cheese for the Southern palate. Quark, the real deal -- what cream cheese aspires to be without the additives. Maddy's Chocolate Pudding, Mark's new mixed milk Camembert.
*PAINTED HAND: Sandy's goats are roaming around the parks of Pennsylvania keeping the hedges in check, her rose veal is humanely raised, her eggs are delicious and her dog treats are the talk of Bloomingdogs.
*NORTH MT PASTURES: Cured meats, bacons, sausages, eggs from an exceptionally beautiful farm in Pennsylvania.
See you Sunday -- Rain or shine!
Ted, Ted and Stephanie
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