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| At the Stands |
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CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Matteo has been working on a gluten free pasta for weeks and he is really happy with the results. This week it is fusili. He also created a Carrot Crema -- a cream of carrot soup without any cream or butter. He makes the burrata himself before he stuffs it in the ravioli he also made himself. Burrata ravioli, Rainbow Swiss Chard ravioli, red beet and goat cheese ravioli, Beef brisket ravioli. Spinach Fusili. Beets rigatoni. Mushroom ragu, Eggplant Norma Sauces, Nonna's Bolognese, Cucumber Soup.
The ravioli are like mini sliders-- they are very satisfying mains.
The pastas are very light and cook up in 3-4 minutes in simmering (not boiling), salted water.
REID ORCHARDS: Berry berry good: blueberries, currants, gooseberries, sour cherries, peaches, apricots, plums and Lodi summer apples for applesauce.
MOUNTAIN VIEW ORGANICS: Fresh garlic, Padron and Shishito peppers. Shiny, thin, long Japanese eggplants. New potatoes in various colors, baby leeks. Carrots with greens, Hakurei salad turnips and greens, baby beets, Swiss Chard, baby boy choy, summer squash. Pale green Hungarian and Italian frying tomatoes. Purple onions with their greens. Cherry Tomatoes.
TRUCK PATCH: Watermelons and Cantaloupes! Armenian serpentine cucumbers. Baby Onions. Swiss chard, kale, summer squash, squash flowers, beets, basil, arugula, spinach, mesclun. Pastured Pork, chicken, sausages and their famous bacon.
NUMBER 1 Sons: Golden Galangal Beets -- yellow beets pickled in a vinegar brine with yellow curry + kaffir lime leaves. Ginger Giardinera -- a medley of vegetables including cauliflower fermented in our barrels with ginger + other spices! Come early for Super Sours because most of them are still brining. Kimchi. Rosetido spicy slaw, salsa verde, krauts. New York style Pickles.
KESWICK: Jess and Zach are back from their wedding with lots of Keswick cheeses. Cheese at their wedding, cheese at the stand. And if you love yogurt, be sure to check this. Quark is top of mind today because it is like a very dense Greek yogurt. Made from milk, not cream, it is fermented like their yogurt but it is creamier than any cream cheese. Chileheads, alert. I was eating Dragon's Breath yesterday -- that is one hot cheese. What I like about the Keswick stand is that they have such a huge range of cheeses. Cheddar, Calverley, Wallaby, Vachino Bianca,Bovre, Tomme Sweet Tomme , Carrock. Some are Jersey cow, some are a mix of Jersey and goat Sample them all.
WHISKED: Summer pies abound: blueberry, blackberry nectarine, peach raspberry, peach pie, salted caramel, sea salt chocolate chess. Quiches: ratatouille and tomato, roasted garlic, goat cheese.
PANORAMA: Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and the new Crois-Nut.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. 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.
GARNER: Watermelon wonderland: red and yellow, seeded and seedless. I prefer seeded myself. Fascination green fleshed melon, cantaloupe. Vision Sweet Corn, Heirloom tomatoes, Early Girl tomatoes, squash blossoms, green beans, yellow beans, Romano beans, Eggplants, Japanese, Italian, Ghostbusters, Sicilian. Orange, red and Green bell and hot Jalapeno, Anaheim and Poblanos.. Candy onions, tomatillos, cherry tomatoes. Carrots, peas, zucchini and summer squash, cucumbers, kales, savoy cabbage, black eye pes. Swiss chard. Cut herbs.
Please spread the word about the Produce Plus at market. Just show a Medicaid, Wic, SNAP/EBT card, Senior Check, CSFP Card and a DC government ID and we give you $10 in checks for fruits and vegetables at the market PLUS $5 in bonus dollars to buy fruits, vegetables, meat, cheese and eggs. That's $15 a week. Go to 14&U on Saturday as well and you have $30 a week!
Robin, Teds and Erin |
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