chef Mark Haskell will be at this Sunday's Bloomingdale Farmers Market

From: Robin Shuster

Sent: Friday, November 3, 2017 6:50 PM
Subject: Fwd: Uh-Oh!

BFM Sundays 9-1 • 1st  & R NW

Pl

Watermelon radishes have deep red interiors and a great bite.  Slice thinly or confetti them with carrots and cabbages for a colorful slaw.

Plan

Mark Haskell was SUCH a popular  chef demo at 14&U FM last month that we asked him to come to BFM Sunday.  Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. From South Carolina Lowcountry, he loves Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France. He also lovesTuscany so he may be cooking up something with Cucina Al Volo's pastas... BIKE HOUSE is back and will be doing their final volunteer orientation and training for the season as well as helping us all get our bikes in shape the last markets of 2017. If you are interested in volunteering at Bike House, stop by. MUSIC: Yep. Simone herself, back from Toronto. LANGLEY STEM will have a table at the market Sunday.  Stop by! ________________________________________________________________________ : We have about 20 different varieties of apples every week.

NEW or Notable Did you know we have fresh turmeric, fresh galangal and fresh baby ginger at Mt View and sometimes, Keswick.  Garlic and Greek Oregano.chives and lots of other aromatics as well. LITTLE WILD THINGS IS BACK this week with their microgreens!!

At the Stands WHISKED loves Thanksgiving You can pre order Thanksgiving Pies (and find them at the stands this week):  New Bourbon Apple Pie made in partnership with One Eight Distillery whose bourbon is the first distilled in the District since prohibition. Pumpkin Cheesecake with Graham Cracker Crust. Chocolate Pecan Pie, Apple Crumble. Bourban Pecan. Pumpkin. Pumpkin Chocolate Chip Cheesecake. Salted Caramel Apple. Sea Salt Chocolate Chess. There are 4 excellent quiches (we eat a different one for a post market lunch every Saturday). and seasonal pies and many cookies to sample. REID: Bosc pears, Ciders: UV cider, Honeycrisp, Apple Grape, Pear and Apple Cherry. Apples: Fuji, Gala, Honeycrisp, Nittany, Granny Smith, Pippin (and many more!) apples. PANORAMA: Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and Crois-Nut. Two tents full of French breads and pastries. Whole Wheat with Oats, Multigrain, Rustique, Sourdough, French Batard, Walnut-Cranberry, Walnut and Raisin, Palmier, Pain au Raisin, Chocolate Croissants. CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Matteo is working on his pastas for the new restaurant in Cleveland Park and we should benefit from that.  Meanwhile do not miss the smoked paprika papardelle and black squid ink fusilli too. Just add shrimp.  And if you want a deliciously ravioli with butternut fillings, serve these. The sauces are great bases for other dishes too. Soups and stews as well as pasta. Pasta Hack 8: if you don't have lasagne, hack your own with their ravioli. First cook them in simmering water, drain, arrange in a casserole, sauce, add cheese, sauce and bake at 350.  You can make individual lasagnes or layer them for larger groups. Same pasta dough, great sauces. Try it!  I like to top with bread crumbs and parmesan. I like the Bolognese or Lamb Ragu sauces or you can go Vegetarian with the mushroom sauce or the cherry tomato sauce. NUMBER 1 SONS: BESIDES the fabulous new kombuchas, pickles! District Dills and Super Sours and Kicky Koshers.  Many krauts, slaws, kimchi, beets, regular beets, dilly beans, chili bear hot sauce, and more. MOUNTAIN VIEW ORGANICS: Fresh turmeric and fresh baby ginger  and galangal with no peel and no fiber.  So perfumed and yes, you can freeze it for winter enjoyment.  (I have already frozen about a dozen of them so far).  Try their unusual selection of spuds:  German Butterball, La Ratte, Canadian red potatoes, Carrots with greens, hakurei salad and  and greens, baby beets, kales, Swiss Chard, baby boy choy, summer squash, eggplants.  Colorful sweet peppers including the pale yellow Hungarians and hot peppers. Watermelon radishes and French radishes are a treat raw and spread with butter as the French do. Fall squash. Young spinach.  FARMER TIP: Attila says: "I think we've grown ten or so different sweet potatoes varieties over the years. Lately, we've settled in with these 4 as our mix: Covington North Carolina variety, All Purpose (one of the most widely grown commercial varieties which is uniform and all around good,) all purple Japanese (our personal favorite) and white Hamon, aka Hayman (slightly finicky but super tasty heirloom from Eastern Shore, Md." 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 as always. Broccoli. Cauliflower. Green beans. Fall squash. Lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Lots of spectacular Fall squash . TRUCK PATCH MEATS:  Pastured Pork! - Bacon, Bone in and Boneless Pork butt, tenderloins, bone in and boneless pork chops, spare ribs, breakfast and savory sausages.  Yes, you should reserve your pastured, free ranging Thanksgiving Turkey.  Stacie will tell you how. KESWICK CHEESE:   Award winner Vermeer has the nuttiness of an Emmenthaler with the creaminess of Gouda and would be delightul on onion soup or fondue or cheese sauce: Creamy Wallaby for the grilled cheese win; Cheese Curds for snacking, Indian Palak Paneer, Montreal Poutine or French Aligot - the best cheesy mashed potatoes ever created; and don't forget Dragon's Breath for chileheads. The yogurt is superb, the quark and chevre and ricotta are great. GARNER:  Sweet Potatoes, red and white. Beefsteak, cherry, Early Girls, Romas and heirloom tomatoes. Canning tomatoes. Green, yellow and flat italian beans. New potatoes. Peppers in rainbow colors. Hot peppers: Jalapenos, Anaheim, Serrano, Cheyenne.Okra. Summer squash - zucchini and yellow. Tomatillos. Black eyed peas and October beans (Borlotti beans). Brussels sprouts. Fall squash: Acorn, spaghetti, butternut, kabocha, delicata. Lettuces, heads and loose leaf. Arugula, kales, collards. Cucumbers. Japanese white salad turnips, radishes, broccoli and cauliflower. Kohlrabi, Napa cabbage.  Sweet candy onions.  Chestnuts. Strawberry preserves, Bloody Mary Mix, Hot Sauce. Stuffed Peppers are so good and you could make them carnivorous, vegetarian or vegan. Whatever the filling, I like braising them, covered, in a mixture of lemon juice with olive oil and a cup of water. Robin, Teds, Cate Please spread the word: time to use your WiC and Senior FMNP checks at market before they expire.  We match WIC, Senior and SNAP up to $10/per person per market.