Subject: Hey, it will be sunny at BFM
September 28, 2018 at 1:50:17 PM EDT
Weather Gang is promising us a sunny market at last! FALL in love with
the Fall vegetables while we still have tomatoes and summer vegetables as well.
Apples are coming in strong: we have new varieties every single
PRODUCE PLUS ENDS ON SUNDAY -- the farmers markets in DC have made
it possible for 9000 people be be able to eat -- for free--fruits and
vegetables every week from June 1- September 30. We are one of the
larger Produce Plus markets and you have probably seen that more than 225
people come every single Sunday. But even though Produce Plus ends, our
market is open until November 18th and our privately funded Bonus program
continues to match up to $10 a market per person for either SNAP, WiC or
Senior FMNP (but not for more than $10 per person per market day. )
House and DC Diaper Dropoff will all be there.
REID's ORCHARD: LAST call for seedless
grapes but the seeded Niagaras and Concords continue. White peaches, Italian
blue plums, Apples ( Honeycrisp, Gala, Macoun, Snow Sweet, Pinova, Jonathan,
Jonagold and many many more), UV cider to preserve the flavor: Apple,
Apple Grape, Apple Cherry and....Honeycrisp cider.
NUMBER 1 SONS pickles and various
kimchi, salsas and kombuchas. 9 different pickles including New York Style
Half Sours and Sours, two vinegar pickles made with a local apple cider vinegar
(think Ginger Bread & Butter pickles).
Have you tried?
Three new ferments
the last weeks that the rain might have caused you to miss:
most recent batch of Super Sour pickles fermented for a month in their new
wooden barrels. These sour pickles are deliciously crunchy and
refreshingly sour. (This 3rd generation New Yorker loves loves
CREAMERY: Sara is staying up to 3 am (!) to make cheeses for us. And
there are so many of them-- goat and Jersey cow and mixed milk, aged raw milk,
fresh pasturized. European inspired and American inspired. Tommes turned in
Penn cider or beer every week -- created to go with all the new ciders and
beers we have. I tell you about the terrific yogurt every week and I will
reiterate that this yogurt is the best in DC. We are into grilled
cheese weather at last. Ask Sara for some recos.
Beets-- a crowd fave, made with a local Virginia apple cider vinegar and
south-east Asian flavors. Come get yours early because they sold out
quickly last week
- Epic Heat
Pickles. Vinegar pickles made with a blend of dark chilies and Szechuan
peppercorns. Gives yo heat without compromising flavor. But still
bold and fiery.
- Kimchi Cucumber:
Crispy, crunchy, fresh and of course, delicious. Cukes tossed with
their kimchi paste brine. Garlicky with a touch of spice and topped off
with sesame oil. When you want to snack on something both savory and
CUCINA AL VOLO PASTAS, SAUCES: Our pasta chefs from Italy on the U Street
side of the market. Matteo and Daniele are from Florence and their pastas
are home made with eggs and flour, colored with paprika, spinach, beets. Matteo
makes the burrata himself before he stuff it in the ravioli he also made
himself. Burrata ravioli, Rainbow Swiss Chard ravioli, Red beets and goat
cheese ravioli, Beef brisket ravioli. Spinach Fusili. Beets rigatoni.
Mushroom ragu, Eggplant Norma Sauces, Nonna's Bolognese, Lasagne.
are the SAME pastas and sauces they make for the restaurants that get such good
The pastas are very
light and cook up in 3-4 minutes in simmering (not boiling), salted
water. Fast food of incredible quality that will not heat up your kitchen.
VIEW ORGANICS: Hope we see Paw Paws this week. Baby ginger is so good and it
freezes well (hint). Fresh garlic, Padron and Shishito
peppers. Lots of hot pepper I never see anywhere else. Organic sweet
potatoes,. Individual sized Fall squash, German butterball potatoes. Lots
of culinary herbs. Tomatoes. Gem Lettuce. Carrots with
greens, baby beets, Swiss Chard, baby boy choy, summer squash.
Tomatoes, lots of tomatoes.
PATCH: Salad Central, Pork Central including DC famous bacon and sausages
as well as roasts and chops and ground meat for juicy burgers ands meatballs.
Pretty flower bouquets. greens and beets and cucumbers.
WHISKED: Remember they are in their new
location facing their old location on U Street. . I have been loving the
quiches as a post market lunch. Did you know they now have 3 people
who do nothng but make their crusts for all their pies and quiches. The
cookie packs are the perfect host(ess) gift for your next dinner or to
enjoy alone on the porch or terrace or rooftop. Their many fruit pies are
available in large and mini sizes--only at farmers markets. Lots of the
fruit comes from local Orchards.
Now on their permanent site on the U Street part of the market. Baguettes and croissants, breakfast pastries
and lots of breads, classic French sourdough boules, multigrains etc,. Breton
specialties like Kouign Amann
GARNER: Sweet potatoes and butternut squash
just in time for a cooler week. Bicolor Corn was sparse last week but they
have a field growing, Heirloom tomatoes, cherry tomatoes, seedless and seeded
watermelons, green and yellow purple peppers. Cukes. Lots of eggplants in colors
and many shapes and sizes. Beans --green and yellow. Red, white and yellow
spuds. Squash and zucchini. Green tomatoes. A lot of hot peppers. Sweet candy
onion, okra, lime beans ( treat them like American edamame), black eyed
See you Sunday
Robin and the Teds