From: Robin Shuster
Sent: Friday, September 29, 2017 1:19 PM
Subject: Pizza beans and Collection
Truck for Puerto Rico
Biggest
news: Puerto Rico Donation Drive, Produce Plus ends SATURDAY — it will be
completely over Sunday but our Bonus Matching Program restarts Sunday to fill
the gap.
Hi Friends,
It
really will be Fall for a few days before Summer fights back next week.
Bye bye Peaches --Reid's tables are full of pears, grapes and lots of
interesting apples. I am glad DC has such a long transitional season, so
I do not have to say goodbye to the tomatoes and eggplant and corn and squash,
peppers and okra, while I am thinking about recipes with apples and Fall
Squash and beets and turnips and all of our beautiful potatoes. And I am always
excited to have more greens because they prefer the cooler weather.
Carrots also prefer warm days and cool nights which sweeten them up.
Try
this cheesy, creamy baked Ziti move on Smitten Kitchen's Pizza beans with Garner's October/Cranberry beans and Keswick Mozzarella.
Puerto
Rico Donation Drive Truck will be parked on Sunday 9am-1 pm on the north side
of Florida Ave between First and R NW. See the details about what is most needed here for
the Sunday collection and thanks to organizers Marta and Jean Christophe.
Interested
in getting diesel fuel to Puerto Rico? I
donated to this vetted GlobalGiving
Fuel Relief Project.
We are
open heat, rain or shine.
- Great Broccoli at Truck Patch
- Fresh cider at Reid
- Mozzarella at Keswick is not just for the new flush of
tomatoes-- melts on a zucchini or the Pizza bean casserole.
- Mountain View has baby ginger this week and it may be
the last week.! No skin, no fiber, floral, the best. Great for
syrups, sodas, stir fries, pickling, freezing. Use a stalk to flavor
some stock or stir a cocktail and you can use the leaves to wrap
fish or chop finely and use as an herb.
- Reserve your Thanksgiving Turkey at Truck Patch with
Stacia. Nope, it is not too early.
- Pear, both Asian and Bartlett
- September Fruit Salad Season: melons, berries, peaches,
pears, grapes and apples. Add mint. You might even like
to add some fresh baby ginger....just saying...
- Fry up some Peppers aand onions as a base for sausages
or rice or pasta:we have an amazing selection of peppers among the stands:
the flavors are not your boring old bell peppers.
- We have lots of corn for boiling, grilling American or
slathered with mayo, hot pepper, grated cotija or parmesan in a version of
Mexico City Style (or off the cob as smoky, creamy, limey Esquites). Corn
salad is really good. Corn Soup is amazing and remember to save your corn
cobs because corn cob stock is one of those secret ingredients that
heightens the flavor or everything. Like Turkey stock after Thanksgiving.
MOUNTAIN VIEW ORGANIC: May be the last week for Baby
Ginger. Nice to see their greens again: swiss chard, bok choy. Check out the
Asian varieties of eggplant and squash. Attila, the Hungarian pepper whisperer, loves his
hot and sweet peppers. Shishitos. Sweet Potato Greens. Potatoes.
Shallots. Onions in yellow, purple and white. Squash and zucchini. cherry
tomatoes and beets. Radishes (eat the greens too). Salad Greens. Mountain
View loves growing unusual varieties and everything is certified organic.
REID: Concord grapes, pears, UV cider (Honeycrisp, Apple Grape and
Apple Cherry ): Apples: Conor has samples of all the apples soTaste taste
taste. He brings lots of unusual heirloom apples as well as favorites like
Fuji, Gala, Honeycrisp, Mutsu.
NUMBER
1 SONS. Stock up on
cucumber pickles while they last. Super Sours. Half Sours, Crispy Koshers,
Distict Dills, Kicky or Krispy Koshers, Honey Habaneros ! Snow
Kimchi,Clean Kraut, Stinking Kraut, Ripping Rosetido, Hot hearts, Kale Chi,
Kicky Kimchi.
KESWICK
CREAMERY: Check
out those Keswick cows parading around their pasture at their Facebook page. They are featuring some interesting cheeses this week: The
Cocoa & Coffee which is rubbed with cocoa and Zeke's coffee and aged 3
months. Creamy and yes, it has a coffee finish. Or try their excellent mixed
milk Morbier which was featured at a wine/cheese pairing this week.
Mozzarella for the new flush of tomatoes and for creamy, cheesy Fall
dishes as well. Yogurt, ricotta, quark, and 15 other cheeses.
Ask Sarah to suggest new cheeses for your cheese plate
with the local apples, pears and grapes.
WHISKED!: The
perfect desserts for your parties and picnics are Whisked award winning pies.
The Fall Apple pies lead the September parade, followed by irresistible Lemon
Blackberry, Cookies and Cream, Bourbon pecan, Sea Salt Chocolate Chess,
Cranberry Walnut.
TIP: The New Fall Quiches are perfect lunch or
brunch dishes: Three Cheese with Caramelized Onions, Kale and
Feta. Butternut Squash Onion and Thyme. And don't forget the dozen
different cookies.
CUCINA AL VOLO. Try
the new Butternut Squash Ravioli with a simple butter and quickly sauteed fresh
sage sauce. The
homemade burrata ravioli always sells out fast. The eggplant norma sauce makes
a good veggie sidedish and a number of customers use the mushroom sauce as a
mushroom soup...
TIP: No time
to cook? their fresh pastas cook in less than 4 minutes. Grab a sauce and you
can put together dinner in 10 minutes. Add a salad or cut up some
tomatoes and cucumbers and Mozz. Finish with a Whisked Pie or cookies.
TRUCK PATCH FARMS:
Not to early to talk Turkey with Stacia. Bryan prides himself on his turkeys.
Heirloom tomatoes, okra, green beans, many varieties of summer squash. Arugula,
mesclun, spinach, kale, chards, eggplants, onions, chives, butternut, acorn and
other Fall squash.
Meat
Department: SAY YES
to Pork sausages, bacons, pork chops, salt pork, chops, pork sirloins, pork
steaks, country ribs, spare ribs, butt roast, boneless shoulder roast, boneless
and bone-in loin roasts.
TIP: Brine pork in Number 1 Sons pickle brines.
GARNER: Gala Melon. Corn. Sweet Potatoes. Many
varieties of eggplants, Summer squash, peppers in green and red, okra, basil,
potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and
pickling, beans, chard, garlic, candy onions. green beans. Greens. Red,
white and Yukon spuds. Parsley, Mint, Cilantro. Make Pesto with them.
Kales. Swiss Chard. Limas. October beans. Black eyed Peas all love to be
dressed in a lemon vinaigrette with chopped herbs. Cranberry beans. Black
Eyed Peas.
TIP: Suffering Succotash. NOT. I call the Lima beans American edamames. Toss
them into simmering, salted water, drain, dress with salt and olive oil.
I HATED succotash as a child but now I love a simple saute of parboiled limas
with diced zucchini and corn kernels, red peppers and tomatoes. Dressed
with olive oil and lemon, basil or mint, and I usually add some hot peppers of
some kind.
PANORAMA : 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. 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. So
reserve what you want! Email if you do not see something you want,
please.
Robin, Teds, Danielle
The Produce Plus Program ends Saturday, September 30. The checks
are completely worthless after Saturday, alas. But you can go to our
14&U FM at the Reeves Center tomorrow Saturday September 30 for your last
checks and to spend your remaining checks. Please use all of them.
We
have distributed Produce Plus checks to about 200 customers every week at BFM,
double 2016. so that more of our neighbors can eat fresh fruits and vegetables
from June-September. The
Produce Plus Program has been a great success, connecting low-income
District residents to fresh produce at farmers’ markets in all 8 Wards of the
city. Perhaps the program’s biggest accomplishment was demonstrating the demand
for fruits and vegetables. (Hard to believe that anyone doubted that, isn't it?)
Our privately funded Bonus matching program restarts this Sunday so that we can
help fill the gap now that Produce Plus has stopped. Ask us about it at the
market table. We will match up SNAP, WIC and Senior FMNP checks up
to $10 per market week. Our Bonus tokens are good for meat, cheese, eggs,
fruits and vegetables.
