at the Bloomingdale Farmers Market: Yes, we have CORN! and the Bike House, too

Sent: Saturday, July 9, 2016 7:34 PM
Subject: Yes, we have CORN! and Bike House too

Hi BFM Friends:

Yes, we have corn, yellow corn, this week.  Boil it and spread it with butter for that nostalgic taste of July.  I like it charred after an initial dunk in boiling water and then spread with mayo, sprinkled with chile pepper or smoked paprika and cotija or parmesan cheese and a squeeze of lime... here is a salad version of that. Charred and raw corn with Chile and Cheese.

We will have the other summer crops: tomatoes, peaches, blueberries,  raspberries, blackberries, currants, eggplants, summer squash, green peppers, spring onions, sausages, ribs, chops, bacon, breads.
Look for :

• Market special: Whisked's new Chocolate Almond Raspberry Pie with local chocolatier Undone's chocolate
• Lots of different berries for jammers including the sought after black raspberries
• The gooseberries are tart raw but throw them into a pan and cook them down and they make an incredible sauce for pork or fowl.
• Gazpacho, anyone?  We have the tomatoes, cukes, green peppers, onions and garlic.  Pano has the bread and you supply the olive oil and sherry vinegar.
• Fresh shallots at Mt View for all those Thai recipes or even a little French Vinaigrette.  Or just slice them thinly over freshly sliced salted tomatoes.
• Sliced Tomato salad, salted, drizzled with olive oil, topped with basil takes 3 minutes and looks beautiful.  Let it sit a few minutes so that the tomato juices bleed out and mix with the oil.  We can never not dunk bread in the tomato olive oil that is left.  Don't add vinegar or lemon juice. The tomato juices are acidic enough.
• Don't feel like cooking?  Place Pasta into boiling water.  It takes just 2-4 minutes after the water boils.  Cucina has the sauces too. Whisked quiches rewarm in just a few minutes in the oven. Eat fresh fruit salad -- just how many different peaches and berries can you get into one salad?  Slice tomatoes and cukes and sprinkle with olive oil, toss chopped herbs over them. 

Meet the Producer Videos: Check the Facebook page for videos with MyColumbia Mushrooms, Little Wild Things, Truck Patch, Cucina Al Volo and Mountain View.   Please share what you like.

Bike House is back this week, that goodness for our bike needs.  11-1

And Jason has arranged for our weekly musician.

At the stands:

MYCOLUMBIA MUSHROOMS is at Bloomingdale this week.  They come every other week. If you have not oiled a few of those large Pearl Oyster Mushrooms and thrown them on the grill, you are missing one of the region’s best dishes.  And they are grown a mile away in the Union Arts Building on New York Avenue by two Eckingtonians and a Bloomingdalian.  That’s hyperlocal.  Also, saute the golden and Italian oyster mushrooms and scatter some mint on them.

LITTLE WILD THINGS: Mary’s dozens of micro greens grow in the basement of the Pub and People, so they are the most local of our local products.  Here salads come with their own dressing for a quick meal.  Last week I tasted her radish pods — they look like a dollhouse version of sugar snap peas but they are light and crunchy and yes they are the seed pods of radishes left to flower.  Who woulda thunk?  No one else is growing them in the region.  

REID: Peaches this week  BERRY SEASON is here: Blueberries, blackberries, red and black raspberries, currants (they add a great, tart pop to green salads.  First of the season’s apples; Light green Lodi for applesauce

WHISKED; Peach, Blueberry, Apple, Peach-Rasberry. Quiches for brunch: Kale and Feta Cheese, Bacon, Cheddar and Onion, Ratatouille Quiche.   Lots of cookies which also make lovely dinner gifts.

NUMBER 1 SONS.  Time to restock after you ate them all for July 4. Todd has about 20 different pickles, krauts, curtidos, kimchis. salsas, pickled beets and pickled Garner beans and lots of other creatively cured vegetables.  Kombucha too.

MOUNTAIN VIEW: Certified Organic. Tomatoes!  Cherry tomatoes, baby leeks to grill, garlic, new potatoes to steam and butter and parsley,  lavender, basil, Italian flat leaf parsley, mixed hot pepper pints. Summer squash. Shishito peppers to saute. Shallots, Onions, Carrots (make carrot pesto from the greens),lots of head lettuce ( butterhead romaine and summer crisp) kales, lots of collards, beets and greens,  lavender, mint, oregano, scallions, bok choi, mustards greens.

GARNER:  Corn, corn, corn! More red tomatoes from the fields.  Eggplant. Green peppers!Zucchini, yellow squash, Bonita, Golden Zucchini, Patty Pan, Cucumbers. Candy Onion bunches, Swiss Chard, beets and greens, lettuce mix, Sugar Snap Peas,Kales, Green beans, White sweet Japanese turnips and greens, Cabbages, Carrots.  Potatoes: red, white, yukons. First okra.

CUCINA AL VOLO:   Matteo, Daniele (and Rolando) create Florence in DC: fresh pastas and fresh filled pastas, authentic sauces and soups.  Of course you want a pasta salad and Daniele can tell you the best way to create one.  Pasta is the best fast food.  Some prepared dishes like Pork shank Ossobucco and Chicken Marsala that will be at their new restaurant and their stand.

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. On the 14th street Side of the market.

PANORAMA: We told Loic to bring lots more bread this week. Especially rolls and buns. French bakers from Brittany bake us baguettes, croissants, sourdoughs, whole wheat, whole grains, breakfast pastries and a huge tent of baked goodies.

TRUCK PATCH: Famous for their pastured pork (get that bacon) and and greens.  Summer squash, cakes, basil, Spinach, chard, mesclun, arugula. Beets. Check our facebook page for a video with Stacia.

KESWICK CREAMERY:  The Spring Pastures milk has created very very creamy cheeses this year.  I have been oohing and aaahing over them.  Lesher, Vermeer, the new Cider Hill, you cannot go wrong.  The yogurt is required eating with every bowl of berries.  Now that we have tons of cucumbers, you have to make cucumber yogurt soup because it is so elegant, so cool, so refreshing and so so so easy.

Robin , Teds,  Danielle