Chef Jonathan and Keepwell at the Bloomingdale Farmers Market

From: "Markets & More"
Subject: Chef Jonathan and Keepwell at BFM
Date: July 11, 2019 at 7:01:12 AM EDT
To: robin@marketsandmore.info

Hello BFM fans, 

Keepwell Vinegar is back!  Welcome Isaiah and Sara back to market. Stock up on their 14
wonderful vinegars and try the new Black Walnut Bay Sauce:

"Black Walnut Bay Sauce begins life as our very own apple cider vinegar. We age it for a year with ginger, garlic, and horseradish for a round and deep savory flavor, but the most important element is a hefty amount of black walnut leaves. The leaves give it a mild bitter and herbal flavor, which has a unique history of use in American south cooking traditions - an early worcestershire-like seasoning.

Bay Sauce makes a wonderful mignonette right out of the bottle, is the perfect secret ingredient to your caesar or blue cheese dressing, and is a killer marinade on a quick-cooking cut like flank steak."

Our favorite Chef at market, Jonathan Bardzik, will have 4 brand new recipes developed from our producer’s produce, cheese and meat and pasta, some surprising techniques and great stories. Jonathan and his team tested the recipes last night and Robin was there.  Join him from 10-12 Sunday.  Wait til you taste the eggplant chips with chopped white tomatoes topped with stovetop cheese and breadcrumb stuffing. Recipes and samples included. 

We have watermelon at the market (Yay) so to celebrate, here are some recipes for
a watermelon salad and a mexican style twist.

New and Notable:

• Watermelon 

• Cooking demo from our fave: Chef  Storyteller Jonathan Bardzik 

• Pop-up Keepwell with their amazing vinegars 

• Music this week is Market Band. 

• Bike House will be here from 11 to 1 to help you fix your bikes. Flat tires, bring them
       on. Brake repairs, to the rescue. Trueing a wheel is no big deal.

           

At Market This Week:
 

Pearl Fine Tea:

Iced tea of the day, Her own blends of herbal teas: Rest + Relaxation, African Ginger Black, French Lavender Earl Grey, Healing Heat and Moroccan Mint.

Groff's Content Farm: Grass fed beef: ground, stew cubes, roasts and steaks. Grass-fed Lamb: shank, shoulder, and leg bone-in. Free range turkey: breast, thighs, legs, and ground. Free range chicken: whole, breast with or without bone, leg/thigh quarter, wings, legs, necks/backs, and liver/heart. Bone broths. Sausages. Pasture-raised Berkshire pork: ground, Canadian bacon, spare rib, shoulder roasts, smoked hams, pork chop, smoked bacon, and ham hock.

Bri's Creamery:

Cold Brew Coffee, Chocolate Brownie, Strawberry, Cookies & Cream, Mint Chocolate Chunk, Brown Sugar Vanilla, and the Vegan Coconut Vanilla Chocolate Chunk.

Did you know she bakes those brownies herself?

Reid's Orchard:

Sugar Snap Peas, *New* Spring Snow white peaches, gooseberries, sour cherries, beets, green & yellow pole beans, blueberries, currants, sweet cherries.  Herbs. Mosquito plant. Cat Grass. Apples, apple sauce, apple butter, apple cider, and Strawberries.

So you don't have gooseberry or currant genes? Not to worry, Jonathan created some wonderful recipes with them anyway.

King Mushrooms: Mushrooms fresh and dried; oyster, shitake, lion’s mane, portabello, cremini, maitake, chestnut, pioppini, enokitake, and chantelle. The Hungarian Mushroom soup is so loaded with mushrooms that I puree some of it to make a thicker soup. It is perfect for pasta sauce too. And makes a great base for vegetable for chicken stew.

The cooking demo uses mushrooms this week with an unusual black currant sauce!

Mountain View:

Tomatoes, young garlic, young shallots, summer squash, cukes,  sour cherries, carrots, bok choy,
radishes, peas, strawberries, fresh lavender, eggs, white onion, fennel, herbs, kale, collard greens, salad greens, heads of lettuce, and cilantro

Try the ridged Costata Romanesco heirloom zucchini. The cooking demo uses their Chinese celery too in a beef and celery and corn saute with star anise and Szechuan pepercorns. You can serve it over Cucina Al Volo pasta.

Garners:

*New* Watermelon, corn, green beans, yellow beans, blueberries, blackberries, melon,  beets, red sweet potatoes, tomatoes, cherry tomatoes, pole beans, eggplant, peppers, kale pesto, green kale, Toscano kale, red kale, collards, Swiss chard, slicing cucumbers, Kirby cucumber, pickling cucumber, squash blossoms, zucchini, golden zucchini, yellow squash, patty pan squash, mediterranean squash, sunflowers, basil bunches, cilantro bunches, dill bunches, and potted plants.

Be sure to try the sample their large white tomatoes and their wax beans in the cooking demo.

Cucina Al Volo:

Dried pasta, ravioli, and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato, wild
mushrooms, eggplant norma.

TIP: Did you know that the spirally kale fusilli makes the best pasta salad? The spirals capture all the bits and pieces of chopped vegetables, meats, cheeses and herbs.

Keswick: Cow milk and mixed milk cheese. Hard to soft, styles from around the world, Robin’s favorite yogurt and chocolate pudding. Gouda inspired Vermeer,  Alpine-style Tommes, Swirly Girl, Mesquite smoked Smokey Isabelle, funky Cowttin.  Soft-ripened, ash-covered Winter Morning has a creamy center, ricotta, quark, and feta. 

Mark told me Sunday that they make 35 different cheeses!  (they bring 25 every week). The Farmstead cheese is part of the amazing and crispy stovetop stuffing recipe.

Number 1 Sons:

Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind):
Crispy Koshers, Szechuan Spears, Sunny Dills, Super Sours, Half Sours, Honey
Habs, and Deli Dills. Other pickled Veg: Clean Kraut, Giardiniera, Masala
Beets, Fermented horseradish and mustard kraut, and Hot Hearts.
Kombuchas flavors are Turmeric Tang, Lavender Fizz, Original Ginger, and Strawberry. Condiments for every meal.

TIP: Have you slathered a hot dog (plant or animal based!) with kimchi yet? Caitlin also likes the bun smeared with mayo.

Panorama Bakery:

French style bread and breakfast pastries. Demi french baguette, traditional artisanal baguette, Petit Rustique, challah, sourdough, walnut raisin sourdough, multigrain loaf, Honey-Wheat w/Oats, Walnut-cherry baguette, walnut-cranberry baguette, olive baguette, multigrain baguette, and pumpernickel boule. Croissants: butter, chocolate and raisins.

Whisked:

Cookie 6-Packs: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl, Pretzel Cowboy, Snickerdoodle, Mexican Chocolate (flourless), Oatmeal Chocolate Chip (vegan), Simply Sugar (vegan), and Chocolate Blackout (vegan). Pies: Salted Caramel Apple, Lemon Coconut, Cherry, Bourbon Pecan, Sea Salt Chocolate Chess, Key lime, and Strawberry Rhubarb. Quiches: Cheddar Broccoli, Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.

Produce Plus is on going at Bloomingdale between Reid’s tent and Number 1 Sons. Please come early if enrolled.

From

Clara, the Teds and
Robin