Saturday, June 25, 2016

Bike House, Mushrooms and Glen's Garden at the Bloomingdale Famers Market

From: Robin Shuster
Sent: Saturday, June 25, 2016 8:03 PM
Subject: Bike House, Mushrooms and Glen's Garden at BFM


We have an exciting Sunday planned for you!

Bike House is back to make sure your steads are in

Perfect shape for this lovely weather.

Will Teague, chef of the super popular Glen's Garden on 8th Street, is our chef at market and he spent an hour at 14 & U FM today visiting Garner, Mt View, Truck Patch, Cucina Al Volo and Number 1 Sons for inspiration for his demo Sunday at BFM.  He loves summer  seasonal, full-flavored fare that won't heat up your house.

Mycolumbia Mushroom is back ( we share them with 14&U FM) and they have particularly beautiful

Varieties of mushrooms this week.

Common Good City Farm is visiting us this week!

Try the Celtuce (Chinese stem lettuce at Mt View-- it looks like bamboo but it is nutty.  Raw or Stir fried.

Eggplant and Green peppers at Garner makes their  first appearance.  

This Week at the stands:

WHISKED: Strawberry Lemon and Strawberry Rhubarb, Simply Rhubarb, Apple, Salted Caramel Apple, Sea Salt Chocolate Chess. Quiches for brunch: Asparagus and Goat Cheese, Bacon, Cheddar and Onion, Spinach, Basil and Sundried Tomatoes. Spring Greens and Feta.  Lots of cookies which also make lovely dinner gifts.

NUMBER 1 SONS.  Pickle brine to add to your gin and tonic? The bartender at Left Door told us about that last night.  Pickle brine to marinade some pork?  New York style pickles, kimchi, krauts, curtidos, salsa so verde and a dozen other fermented vegetables.  Great on rice, great with grilled meats or vegetables. And Garner is growing a lot of those cukes for them.

MOUNTAIN VIEW: Certified Organic Carrots, garlic scapes, sugar snap peas, sweet Charlie strawberries, lots of head lettuce ( butterhead romaine and summer crisp) kales, lots of collards, beets and greens,  lavender, mint, oregano, scallions, bok choi, mustards greens, summer squash and nasturtium flowers.

GARNER:  Field tomatoes have just started. Zucchini, yellow squash, Bonita, Golden Zucchini, Patty Pan, Cucumbers. Candy Onion bunches, Swiss Chard, beets and greens, lettuce mix, Sugar Snap Peas, Sweet peas, Kales, Green beans, White sweet Japanese turnips and greens, Kohlrabi, Cabbages, Carrots.  And I saw skinny little yellow wax beans at their stand at 14&U last week.  Just like French haricots verts -- except they are yellow.

CUCINA AL VOLO: Matteo, Daniele (and Rolando) create Florence in DC: fresh pastas and fresh filled pastas, authentic sauces and soups.
The pastas cook in less than 4 minutes and they are gorgeous.  Smoked paprika orange fettucine, deep purple beet fusili, ravioli stuffed with homemade burrata.....Pasta and a salad make a light, elegant lunch or dinner.  In about 4 minutes. Perfect for a hot day.

PANORAMA: French bakers from Brittany bake us baguettes, croissants, sourdoughs, whole wheat, whole grains, breakfast pastries and a huge tent of baked goodies.

Famous for their pastured pork (get that bacon) and earliglow strawberries and greens.  Spinach, chard, mesclun, arugula. Beets. Asparagus.

REID: Strawberries — they were wonderful last week.  Sugar Snap Peas.

KESWICK CREAMERY:  If you have not tried their brand new Cider Hill Cheese, run to the stand.  It is the best new cheese I have tasted in a long time.  Serve it at room temperature.  They crafted it to go with artisanal ciders.  Yogurt for the strawberries, Wallaby and Vermeer or spicy Dragons Breath for the grilled foods or kimcheese sandwiches. Feta to go with Garner’s first field tomatoes and cucumbers and mint. Quark for spreading on Pano toast — what cream cheese wishes it could be.

See you Sunday

Robin, Teds and Danielle

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