From: robin.shuster@verizon.net
Subject: BFM Sunday the 3rd
Date: Thu, 31 Jul 2014 12:10:20 -0400
Hi BFM Fans:
NUMBER ONE SONS in the NEWS: Very nice article in Northern Virginia Magazine. See photos on our fb page.
MUSIC AT MARKET: our beloved LeDroit Chamber Players are back on Sunday at 10. They are THE BEST!
CHEF DEMO: Latin Flavors with Marcella K.
BIKE CLINIC: 11-1, run by our friends from The Bike House. Free as always. Bring your bike.
(You may want to check out the sales around U Street Saturday for their Dog Day Weekend!-- all the stores and restos have DD sales)
What’s Cooking this week? SOFT SERVE EDITION: What's that about?
My gazpacho topped with very ripe nectarines. For me, the key to a good gazpacho is finding sweet and acidic tomatoes and starting the process by making a paste of bread, garlic and olive oil in your blender or food processor. Then I add a chopped red onion, puree; seeded and chopped red pepper, puree; peeled, chopped cucumber, puree. Finally, add and puree 2 pounds of chopped tomatoes until it is very smooth. Add 1-2 tablespoons of sherry vinegar, a bit more olive oil, salt. Mix and refrigerate for several hours or days. Serve in glasses topped with sliced, ripe nectarines or peaches.
For those who like to crunch: Pan Tomat: a Catalan favorite -- very ripe tomatoes smashed into slices of toasted bread you have smeared with a fresh garlic clove. Drizzle with olive oil. Simple, robust, almost crude and soooo good. Mockingbird Hill serves their version with sherry. You can, too.
AT THE STANDS:
REID: Peachy peach: this is the swing week for the turn from cling to freestones. Ask Connor to tell you about that. Yellow and white nectarines. Formosa plums, blueberries, red and black currants make their last appearance. Summer apples: Zestar, pristine, Earli golds.
Whisked: Two great fruits in one superb pie – Sweet Peach and Tart Rhubarb, Classic Peach is all about thepeaach. with crumble topping on fabulous pie crust. Blueberry crunchy crumble pie. Tomatoe Roasted Garlic and goat cheese sing Provence. Bacon, Cheddar and Onion Quiche .
Jenna says: Summer is the heady days of peach pies, and blueberry pie, strawberries and plums - all those fruits that we look forward to baking with all years. So if you find yourself in town during the summer, be happy. Because the most glorious pie of the year is awaiting you at the market.
Ivy Brand: look out for my favorite spuds: creamy fingerling potatoes. colorful sweet peppers, eggplant, garlic, toms, cherry toms, cukes, squash, carrots, scallions, kale, swiss chard, and hopefully some lettuce. Nick and Elizabeth are expecting their baby this weekend. Ask Keith and Megan whether there is a new baby producer yet at Ivy Brand.
KESWICK: 20 plus artisanal cheeses all made on their Newburg, PA dairy farm from their Jersey cows and goats. The quality of the milk makes their cheeses and yogurts so good. I am always singing the praises of their yogurt. The classics are their Vermeer and cheddars and Tommes, but I also love the new camembert style mixed milkers, the creamy caporella (is it a mozz, is it a burrata, a bit of both), fetas, the real cream cheese, Mark's pimento Maddy's Chocolate Pudding.
Number 1 Sons: My friend, Caroline, gave me some of her first batch of kimchi, reminding me that I need to do some here as well. In DC we are spoiled because Yi Wah and Caitlin offer so many wonderful traditional fermented foods—they always have several kimchis, a variety of krauts both Eujro and Central American in style, and this New Yorker’s dream of heaven – real, brined pickles. Sandwiches should be exciting and their fermented foods help make them so.
TRUCKPATCH: A huge selection of heirloom tomatoes that have been babied by Bryan. Salad central: baby arugula, mesclun, salad greens, chards, kales, summer squash, peppers, beets, cabbage, cauliflower and melons. Eggs.
Truck Patch Meat Department: Andouille sausage this week! Plus, smoked sausage- Applewurst, Country, Ground, Italian hot and sweet, Maple, Sage. Bacon, smoked maple, garlic, and pepper. All cuts of pork. Shoulder roast bone inand boneless, Shoulder chops, Ribs, and Hams steaks. Whole chickens as well as parts. Turkey all parts and ground. Turkey burgers, white and dark meat. Eggs.
GARNER: Cantaloupes. Fascination Melon. Sun Melons. Watermelon in yellow and seedless reds.Corn, yellow and red and hot peppers, blackberries, 20 varieties of field tomatoes,, purslane, Okra, chard, arugula, beets, sungold tomatoes, 8 diferent summer squashes, Thai, Italian and Japanese eggplant. Mint, dill and parsley.
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.
PRODUCE PLUS: Please spread the word about the Produce Plus at market. Just show a Medicaid, Wic, SNAP/EBT card, Senior Check, CSFP Card and we give you $10 in checks for fruits and vegetables at the market PLUS $10 in bonus dollars to buy fruits, vegetables, meat, cheese and eggs. That's $20 a week!
Teds, Stephanie, Robin
Robin Shuster
Director
14&U Farmers' Market
Bloomingdale Farmers' Market
T:202.234.0559
C:703.328.6559
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