From: Robin Shuster
Date: Fri, 31 Oct 2014 11:33:54 -0400
BFM Fans,
Yes, you want to make soup with Garner’s great, freshly-dried cranberry beans or black eyed peas or perhaps make this creamy broccoli soup that gets its flavor from roasting the broc rather than adding cream: http://www.seriouseats.com/2014/10/how-to-make-creamy-roasted-broccoli-soup.html or a pan roasted chicken over oven roasted vegetables (I made it tonight and it was a great hit): http://www.seriouseats.com/recipes/2014/10/pan-roasted-chicken-vegetables-dijon-jus-recipe.html.
Are you celebrating Day of the Dead this weekend? I always thought it was a shame to stop with just one day of Halloweenish celebration and always loved the Mexican tradition. Why stop Friday just because that’s Halloween? The Days of the Dead continue until November 2nd. How about this unusual taco potluck party: http://www.seriouseats.com/2014/10/how-to-make-tacos-de-canasta-potluck-party-food.html or Chicken Pozole http://www.finecooking.com/recipes/red-pozole-chicken.aspx or spicy Mexican chocolate? http://www.finecooking.com/drink-recipes/mexican-hot-chocolate.aspx Zarela Martinez has an interesting menu: http://www.epicurious.com/recipes/menu/views/day-of-the-dead
Please don't be a market weather wimp -- we will all be there! KID POWER will be doing their cooking demo, Bike House will be helping us fix our bikes...
LAST DAY for Baby Ginger and Fresh young Turmeric. Keswick is getting a freeze this weekend and has to dig up all the tender tropicals that have been growing in the high tunnel. You can preserve them in a wonderful ginger syrup or pickle them and they will last all winter.
Yes, you want to make soup with Garner’s great, freshly-dried cranberry beans or black eyed peas or perhaps make this creamy broccoli soup that gets its flavor from roasting the broc rather than adding cream: http://www.seriouseats.com/2014/10/how-to-make-creamy-roasted-broccoli-soup.html or a pan roasted chicken over oven roasted vegetables (I made it tonight and it was a great hit): http://www.seriouseats.com/recipes/2014/10/pan-roasted-chicken-vegetables-dijon-jus-recipe.html.
Are you celebrating Day of the Dead this weekend? I always thought it was a shame to stop with just one day of Halloweenish celebration and always loved the Mexican tradition. Why stop Friday just because that’s Halloween? The Days of the Dead continue until November 2nd. How about this unusual taco potluck party: http://www.seriouseats.com/2014/10/how-to-make-tacos-de-canasta-potluck-party-food.html or Chicken Pozole http://www.finecooking.com/recipes/red-pozole-chicken.aspx or spicy Mexican chocolate? http://www.finecooking.com/drink-recipes/mexican-hot-chocolate.aspx Zarela Martinez has an interesting menu: http://www.epicurious.com/recipes/menu/views/day-of-the-dead
Please don't be a market weather wimp -- we will all be there! KID POWER will be doing their cooking demo, Bike House will be helping us fix our bikes...
LAST DAY for Baby Ginger and Fresh young Turmeric. Keswick is getting a freeze this weekend and has to dig up all the tender tropicals that have been growing in the high tunnel. You can preserve them in a wonderful ginger syrup or pickle them and they will last all winter.
- Day of the Dead Treat: Mexican Chocolate Cream Pie at Whisked!
- Regular and Honey Crisp Cider freshly pressed at REID
- Red Cabbage and Kale kraut with a touch of bay -- spooky good at Number 1 Sons.
- Kohlrabi -- the alien vegetable is so good!
- Freshly dried Cranberry Beans and Black eyed Peas at Garner
- Pumpkin Chocolate Pie to keep you into the Halloween mood at Whisked
- ALL CROISSANTS on Sale at Panorama -- this week's weekly sale.
- 22 different apple varieties this week. You can sample them all.
- Kohlrabi at many stands
KESWICK: What a terrific selection of both Jersey cow and mixed milk (Jersey and goat) cheeses Melanie and Mark have created. I remember trying their cheeses when they first started at Takoma Park FM around 2002 with the simplest of cheddars and now they are making Morbiers, Camemberts, Valancays, Tallegios, rind washed Tommes (where the cheeses are bathed weekly in a local cider or wine or Troeg beer). Their yogurt loves all foods -- fruits, veg and meat. (You can drain it for a few minutes if you prefer a Greek style)
TIP: Perfect weather for a Grilled Kimcheese sandwich to go with some soup. Ted demo'd them for us a few weeks ago: he sliced a ciabatta loaf (but you can slice any sandwich loaf) and GRATED keswick vermeer and a good slather of kimchi inbetween. The secret was slow cooking it on a cast iron pan. You could use Dragonsbreath if you want a double kick.
REID: I don't think any other orchard in the region cultivates as many different apples as Reid does --I have always felt very lucky that we have them at BFM. Even apples like Red Delicious which are tasteless when you buy them at a store remind you why they were called Delicious! Apples this week both popular and heirloom include: Honeycrisp, Gala, Macoun, Gold Delicious, Fuji, Yataka, Pinova, Jonathan, Haralson, Jonagold, Empire, Smokehouse, Red Delicious, Snow Sweet, Ambrosia, Orleans, Stayman, Nittany, Pink Lady, Arkansas Black, Black Twig, Granny Smith), Ciders are Apple, Apple Cherry, Apple Grape, Honeycrisp, and Pear.
TIP: make an apple and cheese plate and ask Connor to choose the apples for you. He is great at tasting a bit of cheese and telling you which of his apples will go well with it. (I have asked him to do that several times).
IVY BRAND: Nick says: don’t panic, all organic. Carrots, beets, radishes, turnips, spinach, arugula, baby lettuce, spicy spring mix, head lettuce, bokSunc choy, cabbage, broccoli, swiss chard, kale, collards, mustard greens, parsley, cilantro, dill, scallions, onions, garlic, potatoes, sweet potatoes, winter squash, sweet peppers, hot peppers, eggplant, and cauliflower.
TRUCK PATCH: Gorgeous fronds of Dino(Tuscan) Kale. Broccoli, Cauliflowers and Fractal Romanesco. Arugula, Mesclun, Spinach, Swiss Chard, Beets, Green Peppers, and Eggplant. Green . Acorn, Buttercup, Butternut and Red Kabocha Squash, Herbs.
TRUCK PATCH MEATS: Bacon, Bacon, and more bacon thin and thick cut! New customers always ask me if this is the LEGENDARY BACON and it is. Sage sausage, maple sausage, Hot Italian, Sweet Italian, smoked country, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks, fat back, pork liver, ham steaks, and pig feet. Whole free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.
TIP: Reserve your Thanksgiving Turkey Sunday.
GARNER: Broccoli for that soup I wrote about above. Tomatoes: “ordinary reds’. Newly dried Cranberry beans or Black eyed peas cook up quickly and make a good salad with roasted anything. Good soup too. Japanese, white, Italian and Thai eggplant; Squash: Yellow. Zucchini, Ishtar, that pale green Lebanese variety, , golden zucchini.Last Okra, potatoes, rainbow of peppers sweet and hot, green and yellow and skinny, gorgeous green beans like French filet beans.. Swiss chard and arugula. Mint, dill and parsley. Red, White Yellow Yukon Potatoes. Lots of Greens. Sweet Potatoes.
PANORAMA: They have a great sale every week This week it will be their Croissants. And have you tried the Parisian Macarons? Gorgeous jewel colors -- box them and bring them to a dinner. Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties. The Kouign Amann wowed people 3 weeks ago. (Ask for a sample from Loic). Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads too.
TIP: Challah makes the best French toast.
KESWICK: What a terrific selection of both Jersey cow and mixed milk (Jersey and goat) cheeses Melanie and Mark have created. I remember trying their cheeses when they first started at Takoma Park FM with the simplest of cheddars and now they are making Morbiers, Camemberts, Valancays, Tallegios, rind washed Tommes (where the cheeses are bathed weekly in a local cider or wine or Troeg beer)
NUMBER 1 SONS: Such a great collection of New York style brined pickles, krauts from all over the world and great kimchi. Get your probiota with their delicious ferments, both spicy and just savory.
WHISKED: Jenna says: Our featured pie this week is a Mexican chocolate cream pie. (Perfect for a Day of the Dead party) Several customers have been requesting this pie - a chocolate cream pie spiced with cinnamon - and I decided it was time to put it back on the menu. We also have both of our pumpkin pies -pumpkin and pumpkin chocolate – since you can never have too many pumpkin pies for Halloween. Salted Caramel Apple too.Kale , Pesto Parmesan and Bacon, Cheddar, Onion Quiches.
Please spread the word that we double food benefit programs you spend up to $10 per household per market. ( yes, that does mean that you can get up to $20 in bonus tokens if you use SNAP, WIC or SENIOR Coupons at both BFM and 14&U in the same weekend )
Robin and the Teds and Stephanie
Robin Shuster
Director
14&U Farmers' Market
Bloomingdale Farmers Market
T:202.234.0559
C:703.328.6559
