great market Sunday Bloomingdale Farmers Market

From: "Markets & More"

Date: September 16, 2017 at 10:37:08 PM EDT
To: robin@marketsandmore.info
Subject: Great market Sunday BFM
Reply-To: "Markets & More" <reply-4608515791-58948a9505-66b3@u.cts.vresp.com>

Hi Friends,

We will have peaches for another week or two; summer has not given up on us or the peach trees yet!  Try the peach-tomato salsa: Cube peaches, tomatoes, shallots, slivers of jalapeno, shredded cilantro or basil,  minced chives, lime, olive il and maybe a touch of balsamic or sherry vinegar.

Get some leeks or substitute onions ....and some boneless pork chops at Truck Patch and make Nigel Slater's sauteed boneless pork cutlets  with leeks in cream.  You can sub boneless chicken breasts if you like. Yes, it is an English recipe but he is a great cookbook writer and this is one of his quick and easy midweek recipes.  I have even converted the English measurements for you: 30 grams of butter is 2 tablespoons, 75 grams of boneless pork chop is about 3 ounces, 100 ml cream is 3.5 ounces. Use a pickle from Number 1 Sons instead of gherkins. Or pickled Okra.

I am cooking this dish tonight for dinner.

• Garner has promised to send figs this week!  Stuff them with Keswick chevre.
• Mountain View has baby ginger!  No skin, no fiber, floral, the best.  Great for syrups, sodas, stir fries, pickling, freezing. I am using a stalk to flavor some stock and you can use the leaves to wrap fish or chop finely and use as an herb.
• LAST WEEK FOR THE SNOW KIMCHI.  Just fermented Napa cabbage, daikon, carrots, onion, garlic, ginger, apple sauce, honey and brewers yeast.
• Attila is keeping a paw paw watch -- fingers crossed for next week.
• Fry Grapes: they are delicious.  Seeded and seedless grapes in various colors.grapes are great for eating or for Poulet au Verjus sauteed chicken in crushed green grape juice. or if you want the Renaissance version here.
• Pear, both Asian and Bartlett
• September Fruit Salad Season: melons,  peaches, pears, grapes and apples.  Add mint or basil.  You might even like to add some fresh baby ginger....just saying...
• Make Grilled Kimcheese sandwiches on the grill -- ask Ted for his secrets.
• Peppers for the grill or frying up or stuffing: 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.
• don't forget to grill your peaches and nectarines too. 

MUSIC: Olive Mancini is back for her monthly gig with us.  Yay.
BIKE HOUSE: 11-1, our friends will help you fine tune your bike so that you can really enjoy these gorgeous September days.
                 
MOUNTAIN VIEW ORGANIC:  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.  Potatoes. Shallots. Onions in yellow, purple and white. Squash and zucchini. cherry tomatoes and beets. Mountain View loves growing unusual varieties and everything is certified organic.

NUMBER 1 SONS:  District Dills pickles. Half Sours, Crispy Koshers, Distict Dills, Kicky Koshers, Red N Butters! So is Kicky Kimchi! Just in time for a grilled Kimcheese sandwich - don't forget a good slather of great butter.
                     
KESWICK CREAMERY: Don't forget Sara's Mozzarella. And the feta and the wallaby and the cheddar and the Vermeer and the ricotta and the quark and the Dragonsbreath and the Morbier and the chevre....there are about 15 more choices plus the chocolate pudding and the yogurt.  
                   

WHISKED!: The perfect desserts for your parties and picnics are Whisked award winning pies. The Fall Apple pies lead followed by irresistible Lemon Blackberry, Cookies and Cream, Bourbon pecan, Sea Salt Chocolate Chess, Cranberry Walnut. New Fall Quiche: Three Cheese with Caramelized Onions. Bacon, Cheddar & Onion, Butternut Squash Onion and Thyme. And don't forget the dozen different cookies.

CUCINA AL VOLO. DYK that our Florentine chefs, Daniele and Mateo, and their longterm sous chef,Rolando, have opened Osteria Al Volo in Adams Morgan in the old Pasta Mia space and are working on TWO more places?    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... New this week: Butternut Squash ravioli,

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.

TIP: The lamb ragu is great on grilled or roasted slices of eggplant.  I slice the eggplant and oil the slices, roast in oven on a cookie sheet, finish with a lot of parmesan (Keswick Mozz would be very good here too) and top with hot lamb ragu.  Vegetarian version: use the mushroom sauce.

TRUCK PATCH FARMS:  Bryan prides himself on his heirloom tomatoes. Many, many varieties of Heirloom tomatoes, okra, green beans, many varieties of summer squash. Arugula, mesclun, spinach, kale, chards, eggplants, bunches of basil, cukes.

               

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,

A Tip worth repeating: I salt all meats 24 hours in advance, an easy dry brine.  It does not make the meat salty just deeply flavorful.  Add other herbs or a dry rub of spices as well.  Grill. 

           

REID: Yellow and white peaches, nectarines. Seedless and Concord Grapes. Bartlett pears. UV cider that perserves the taste so well.  Honeycrisp apples. Fuji, Gala (and more!)
  

GARNER: .  Corn. Many varieties of eggplants, Summer squash, peppers in green and rred, okra, basil, potatoes, primo red tomatoes, cherry tomatoes, cucumbers for slicing and pickling, October beans, chard, garlic, candy onions. green beans. Greens. . Red, white and Yukon spuds. Parsley, Mint and maybe Cilantro.  Make Pesto with them. Kales. Swiss Chard.

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,  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.

TWO MORE WEEKS OF PRODUCE PLUS.  The checks all have to be used by September 30th.

       

Robin, Teds and our wonderful Produce Plus volunteer team