Hi BFM Fans
Party TIP: Need a cool swizzle stick? Number 1 Sons Dilly Beans are great for cocktails. Looking to spice up your party? Salsa so Verde and Fermented Garlic create a unique guacamole. Just add the avocado.
And colorful veggies this week! Peas, Squash (Patty Pan, Yellow, Zucchini, squash with their blossoms, Sungold Tomatoes and heirloom tomatoes (from the high tunnels, but still…) Carrots and garlic scapes. Garlic and Onion Tops.
Garlic Scapes make good pesto and are excellent snipped into any sauté or stir fry. They are wonderful pickled.
The strawberry crown has moved from Garner who was wearing it all May to Maryland (Truck Patch) and now the Reid, our Pennsylvania Producer as well. Garner is nearly done but the others are flush with their berries. And you are lucky because you get to sample the wide spectrum of flavors from all the varieties and soils our producers have. The berries change every week – so keep sampling. I personally love those that balance between sweet and tart . “
Keep planting those Tomatoes, peppers and cucumbers, herbs and flowers…there is still time to dig in a great garden.
Ever wonder what it is like to run a small bakery like Whisked? Jenna says: “Literally, in the kitchen seven days a week, making many, many things. We're making thousands (yes, thousands) of cookies each week for our markets and Cava Grill. We're making at least three hundred pies each week for our wholesale partners. And we're making several hundred more pies for all our markets.”
*CHEF DEMO THIS WEEK. Ibti Vincent, our talented food educator, is pulling out the crepe pan to make ricotta crepes or blintzes with homemade strawberry compote and a side of Keswick yogurt..
*ER WATTS is our LIve Music at BFM this week. 10-12
*JOSEPH"S HOUSE WILL be on First Street in front of the Big Bear Cafe
*BIKE CLINIC: 11-1. Free as always. Put your bike into shape so you can cycle away.*
*PRODUCE PLUS AND BONUS PROGRAM: This week we are starting our Produce Plus and Bonus Program for everyone who has WIC, SNAP, SENIOR, MEDICAID, TANF, CSFP. Talk to Ted and Carolyn at the market table and find out how you can get a lot MORE at the market for much much LESS..Spread the word to anyone you know who could benefit.
THIS WEEK
GARNER’ S PRODUCE: Sungold and Heirloom Tomatoes from their high tunnels. Peas. New Potatoes. Patty pan, zucchini and yellow squash. Squash with their blossoms. Asparagus continues from a new field. Swiss Chard, lettuce. white turnips, green and redbore kales, orange and red beets, arugula, spinach, cucumbers, sugar snaps, radishes. October beans also known as Cranberry or Borlotti beans. Cut mint dill and parsley.
TIP: steam new potatoes in their skins and smash them just a bit. Add butter (or olive oil) and flavor with sea salt, lots of freshly chopped herbs. Parsley is classic but dill is Scandinavian. Mint works too. Chives and yogurt are another way to flavor them.
IVY BRAND – certified organic. Those really cute little baby zephyr squash continue to enchant me. Lots of garlic scapes. First of the carrots –orange Mokums. (The purple and yellow ones are on their way so that you will have rainbow bunches in a few weeks). Cucumbers. Sugar Snap Peas in abundance. Salad greens with edible flowers and the most perfect heads of lettuce. (Lettuce wraps, composed salads). Frilly mustards, collards, swiss chard and kales.
TIP: Lettuce, snap peas and mint are a riff on a classic French dish. http://hogsbackfarm.com/recipes/2011/04/lettuce-and-mint-braised-sugar-snap-peas/
TIP: Lettuce wraps can envelope anything from meat to tofu -- flavors from Mexican to Asian. Just pick a beautiful head of lettuce and wrap away. Little cups of pleasure. http://food52.com/recipes/18024-tofu-lettuce-wraps
KESWICK CREAMERY: Match the Caporella (a mixed milk Mozzarella/burrata) with some of Garner's tomatoes. Add cucumbers, olives and spring onions. I posted a great sugar snap recipe with camembert that will be perfect with Swirly Girl. Los of fetas, ricotta, the real cream cheese (Quark). Maddy's chocolate pudding. Ibti will use the yogurt in her cooking demo.
NUMBER ! SONS: Half Sours are back! Lots of New York style brined pickles, krauts and kimchis....
PANORAMA BAKERY: Have you seen Damien’s funny Meringue animals? – great for parties. Lots of croissants, breakfast pastries, scones, Breton specialties, baguettes, sandwich and boule loaves –sourdoughs, country, whole wheat , rye, pumpernickel raisin, rustiques, ciabatta rolls, olive oil buns,…
TRUCK PATCH : Strawberries! So many strawberries. Last week Stacia offered us 8 varieties to sample. Lots of asparagus. Beets, chards, that famous baby arugula. Salad greens.
TRUCK PATCH MEATS: Dino’s LOVES their pastured pork – every cut. Chops, ribs, roasts, loins, ground meats. Sausages. Turkeys breasts and parts and ground. Chickens, whole and part. Eggs.
WHISKED: Rhubarb pie (straight up, unadulterated rhubarb), Strawberry Rhubarb (the perfect Spring Thing), Sttrawberry Lemon Chess (Lemon buttermilk custard swirled with jenna’s strawberry compote. Kale, Basil and Sun Dried Tomato Quiche and Bacon, Cheddar and Onion Quiche. (mmm, bacon).
Enjoy the Weekend!
Ted, Ted, Carolyn and Robin
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