Saturday, September 21, 2019

Chef Christina at the Bloomingdale Farmers Market

From: "Markets & More"
Date: September 19, 2019 at 5:01:13 PM EDT
To: robin@marketsandmore.info
Subject:
Chef Christina at Market


Hello BFM fans,

Chef Christina Crosdale embraces the
Jamaican side of her German-Jamaican heritage in the kitchen. She learned to
cook from her late great grandmother, beginning when she was five years old.
For more than a decade she worked for the US Postal Service while perfecting
her craft of cooking on the side. After obtaining her culinary arts degree from
the Art Institute of Washington, she went on to build her own catering company
The Exotic Chef — in 2012. Stop by the market table this weekend to sample her
freshly made Jamaican curry chicken.

 colorful goards
                         

Despite the heat, it is Fall and we have gorgeous gourds and winter squash.


New and Notable:
  •  Cooking Demo from Christina Crosdale            
*New* Limited this week Gin Ginger pickles and their Clean Kraut.

  • Music this week is Chao. 
  • Bike House will be here from 11 to 1 to help you fix your bike.           

At Market This Week:

Groff's Content Farm:
Grass fed beef: ground, patties, stew cubes, bottom round, roasts, heart/liver,
and steaks. Free range turkey: breast, legs, and ground. Free range chicken:
whole, breast w/ or w/o 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.
 

Tip: Did you know they have dog treats?  

Bri's Creamery:
Cold brew coffee, chocolate brownie, strawberry, cookies & cream, mint
chocolate chunk, brown sugar vanilla, and coconut vanilla chocolate chunk(this
is vegan). Did you know she bakes those brownies herself?

Reid's Orchard:
Yellow peaches, white peaches, yellow nectarines, concords grapes, seedless
grapes, Bartlett pears, heirloom tomatoes, apple cider, and green or yellow
beans. Apples going to market : Tsugaru, Honeycrisp, Crimson Crisp, Swiss
Gourmet, Gala, Macoun, Macintosh, Snow Sweet, Fuji, and Jonathan.

King
Variety of mushrooms fresh and dried; oyster, shiitake,
lion’s mane, portabello, cremini, maitake, chestnut, pioppini, enokitake,
chanterelle, Lion’s Mane double extraction, and Hungarian Mushroom Stew.
 

Mountain View: Mini watermelons, baby ginger, Hosui pears, tomatoes, cherry tomatoes, heirloom
tomatoes, mixed sweet peppers, Poblanos, garlic, new gold potatoes, red gold
potatoes, magic molly potatoes, green beans, string beans,  Italian Romano
beans, dragon tongue beans, beets, eggplants, fairy eggplant, carrots, bok
choi, beets, shallots, fresh herbs, eggs, Superstar onion, red long of Tropea
onions, fennel, mixed hot peppers, NuMex anathem peppers, Shishitos peppers,
kale, Romaine, fresh cut herbs, and salad greens.
 

Garners:
Acorn squash, kabocha squash, spaghetti squash and pumpkins. Melons: red
seedless watermelon, sugar baby red seedless watermelon, red seeded watermelon,
yellow seedless, and sweet canary melons. Tomatoes: cherry tomatoes, yellow low
acid tomatoes, green tomatoes, early girls tomatoes, salad tomatoes, Romas,
speckled Romans, green Zebra, heirloom tomatoes, striped cavern, and
Cherokee purple. Peppers: hot peppers, bell peppers, jalapenos, poblanos, and
Shishito peppers Eggplant, garlic, sweet candy onions, green kale, corn, baby
lima beans, pasta sauce, bloody mary mix, jam, Purslane, basil bunches,
cilantro bunches, and cut flowers.
 

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.
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.  Several new
cheeses this week !

Number 1 Sons:
Limited this week Gin Ginger pickles and their Clean Kraut. Everything
Fermented! Kimchi: Kicky and Sons.
Pickles (cucumber
kind): Sicilian Sours, Gin Spears, Crispy Koshers, Szechuan Spears, Sunny
Dills, Super Sours, Half Sours, Honey Habs, and Deli Dills. Other pickled Veg:
Salsa So Verde, Stinking Rye Sauerkraut, Clean Kraut, Giardiniera, Masala
Beets, Golden beets, Fermented horseradish and mustard kraut, and Hot Hearts.
  Kombuchas flavors are Turmeric Tang, Lavender Fizz, Original Ginger, and
Watermelon Cucumber. Condiments for every meal. Have you tried a Grilled
Kimcheese sandwich yet?
 

TIP: Have you slathered an avocado with their salsa so verde?!  

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:
Peach, 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.
 

Date: Sunday 
Time: 9am-1pm
Where: 100 block of R St NW in front of the Big Bear Cafe

From
Clara, the Teds and Robin overseas

No comments:

Post a Comment