bloomingdale: Oooh, second to last week of the Bloomingdale Farmers Market

Friday, November 11, 2016

Oooh, second to last week of the Bloomingdale Farmers Market

From: "Markets & More"
Date: November 11, 2016 at 12:53:51 PM EST
Subject: Oooh, second to last week of BFM

Sundays 9-1 • 100 Block of R NW

Hi BFM fans,

Hi BFM fans,

CALL for TOKENS: Please bring them back to market and use them. They are hiding in your Fall coats and jackets and yearning to be spent at the market.

Reid's has the best selection I have seen in our region of both famous and heirloom apples. Remember that apples should be kept cool in the fridge, ideally in a perforated plastic bag. They will last for weeks that way. And apple gas does turn carrots bitter so keep those them apart.

Cabbage town: I love the cabbages; The Napa, Arrow and Savoy varieties always attract me, but I am also a sucker for long-cooked red cabbage too even though it always turns purple instead of staying red. And a simple green orb is the centerpiece of David Tanis' Cabbage with Apples, Onions and Caraway. Stuff and braise the Savoy instead of a grape leaf, stir fry the Napa and Arrow with ginger and garlic and hot peppers. Chop the Arrow into a salad -- it is so crisp and sweet. Try Creamy cabbage with caraway seeds or, perfect for the cooler weather next week, a hearty French Garbure that uses smoked ham hocks and other bits of pork.

Savoy cabbage is pretty, hearty and flavorful -- and makes a great wrap for stuffing and braising.

BIKE HOUSE 11-1 Bring back those bikes so that they are ready to roll all Fall
MUSIC AT MARKET: starting at 10 am

New this Week

· Turmeric Sunrise and Beet Chocolate Mint Kombucha and Garlic Dill Kraut at Number 1 Sons.

· Cider rules at Reid -- UV cider can be the first step to homemade hard cider!

· The Blue Suede Moo is a very good blue cheese at Keswick.

· Lettuces, Spinach, Collards, Kales, Swiss Chard, Bok Choy, Arugula

Baby Ginger and Turmeric at Keswick

At the Stands

WHISKED: It's November once again, and you know what that means - time to pre-order your Thanksgiving pies. You can also pick up at the market the weekend before Thanksgiving. New flavors for your Thanksgiving table. Show-stoppers like Cranberry Apple and Chocolate Pecan pie, and crowd-pleasing classics like Pumpkin pie, are all available at their retail locations and farmers markets. Market-exclusive Pumpkin Cheesecake pie!

Here are this week's Best of DC pies: Chocolate Pecan Pie, Pumpkin Pie, Pumpkin Cheesecake Pie, Salted Caramel Apple Pie, Classic Apple Pie, Bourbon Pecan Pie, Sea Salt Chocolate Chess Pie, Savories are Mushroom, Roasted Garlic and Goat Cheese and Bacon, Cheddar Onion Quiches.

The cookie packs make a great dinner gift: be sure to try the new and Vegan Autumn Spice. Salty Oat, Chocolate Chip, Nutella, Pretzel Cowboy, Molasses, Snickerdoodle, Mexican Chocolate and mini Pumpkin chocolate chip cookies.

REID ORCHARDS: Asian pears.Did you say apples? Honeycrisp, Gala, McIntosh, Fuji, Cox Orange Pippin, Bramley, Braeburn, Pinova and Cortland apples plus some antique varieties that Conor always puts on the truck. Ciderhouse rules: UV apple, apple, honeycrisp, apple grape, apple cherry and pear cider. A lot of people think Reid makes the best cider in the region. If you want to buy a lot of apples to make apple sauce or apple butter or apple pies or to split with several families, ask Conor about bushel prices.

LITTLE WILD THINGS FARM: Mary is back with her marvelous microgreens. And if you have not tried her microgreen pesto, you are missing out. But it sells out early.
Mary grows so many varieties: tiny red chard, hair-thin scallions, infant arugula are just a tiny part of the tiny greens you will find on the stand.

MOUNTAIN VIEW ORGANICS: Watermelon radishes and French radishes, Napa cabbage, broccoli, hakurei salad and greens, baby beets, kales, Swiss Chard, baby boy choy, Colorful sweet peppers including the pale yellow Hungarians and hot peppers. Many unusual Fall squash that you won't find in a supermarket: some of them look like elegant ceramics. They are all delicious sliced and oiled and roasted..and more flavorful than the standards.

TIP: Use their flat wide young collards instead of grape vine leaves to wrap dolmades or other stuffed delights. (Soften them in a big pot of boiling water for a few minutes first).

TRUCK PATCH: Salad Central for mixed greens! Broccoli, Cauliflower, , Yukon gold potatoes, Russet potatoes, Sweet potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard, Arugula, Spinach, and Mesclun.

TRUCK PATCH MEATS: TURKEY TURKEY-- order yours for Thanksgiving. Pastured Pork! - Bacon, Bone in and Boneless Pork butt, tenderloins, bone in and boneless pork chops, spare ribs, breakfast and savory sausages, and whole chicken and chicken parts.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Handmade ravioli, vegetable tinted, freshly-dried pastas in jewel -ike colors, lasagnes, pesto, soup and sauces from our 2 local Florentine chefs, Mateo and Daniele. This is fast food as it should be. The pastas cook in less than 5 minutes. The pesto is the concentratred Italian version-- just a teaspoon needed per serving.

NUMBER 1 Sons: Have you tasted the fabulous (not funky) Dang Good Kombuchas? Many krauts, slaws, kimchi, beets, regular beets, dilly beans, chili bear hot sauce, and more.

Kimchi UPDATE FROM CAITLIN:
"Our cubed radish kimchi (kkakdugi) is getting a healthy mix-in of local apples, too. You get lovely bites of appe sweetnes along side crunchy, spicy radish."

GARNER: Green tomatoes, white and purple turnips, radishes, arugula, green beans,yellow was and flat Romas. Red, green, orange bell peppers. Candy onions. Hot peppers: Jalapeño, Anaheim, Poblano, Serrano, Cayenne, Habañero. White and red potatoes and sweet potatoes. Butternut, green acorn, kabocha and spaghetti squash. Pumpkins. Red and green kale. Asian greens. October beans. White, orange and purple cauliflower. Fractal Romanesco. Tomatillos, eggplants.

KESWICK: Did you know that Keswick grows baby ginger and fresh turmeric? Make teas, make curries, freeze them for the winter!

What I like about the Keswick stand is that they have such a huge range of cheeses that I can always find something new every week. When Dean Gold was thinking about parmesan for his bean soup last year, he unexpectedly chose the Vermeer, a Dutch style cheese. Last week it was the excellent Blue Suede Moo, the brie and the Croton (for those of us who love French Epoisse -a stinky, creamy, runny winner) that caught my eye and found their way to my fridge. Cheddar, Calverley, Wallaby, Vachino Bianca, Chevre, Tomme Sweet Tomme , Carrock. Some are Jersey cow milk, some are a mix of Jersey and goat milk Sample them all. That Blue Suede Moo makes a great dip. I have been using it with string beans too.

And if you love yogurt, be sure to check this. Mark's Pimento Cheese is a Southern staple and makes a great Kimcheese burger.. Chileheads, alert. I get your Dragon's Breath. Cream cheese? No, it's quark, what cream cheese aspires to be.

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.

Please spread the word about the Bonus Program for EBT/SNAP, WIC and Senior FMNP.

Robin and the Teds and Danielle