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Saturday, July 23, 2022

Bloomingdale Farmers Market: Don't cook recipes and tomato sale at Garner's Produce -- Sunday, 07-24-2022

From: Markets & More
Sent: Saturday, July 23, 2022 4:58 PM
Subject: Don't Cook Recipes and Tomato Sale BFM                                                          

Hi BFM Fans!
 

Come early - beat the heat- it is nice at 9 and 10 and 11.
 

Tomatoes. Sale. Garner's running their box sale early this year. 25 pounds/$20.  That is an incredible price for good seconds that are perfect for canning, saucing, gazpachoing, slow roasting and then freezing for the winter.  I do several boxes of slow roasted tomatoes every year and they take up remarkably little room in my freezer. Make tomato pies, tomato granita, dehydrate tomatoes, make sun dried tomatoes.

Call: include your name and market pickup

Dana Garner Boyle

Garner's Produce, LLC

www.garnersproduce.com

804.761.2412



What to eat with the temp gets to 98? Pretend you are in Provence:

  • Melon. Nice chilled melons: canary, honeydew, cantaloupe, sugar cubes and watermelons of all shapes, sizs and colors.  I can make a meal of half a melon that I have chilled for an hour in the fridge. I can also go Italian and wrap slices in Prosciutto.   
  • Robin's Gazpacho: Start with a thick, stale slice of good bread. (Or toast a fresh slice) Shred it and soak it in water until soft. Throw it in the blender or food processor with two cloves of garlic, a glug of olive oil and a dash of Sherry vinegar.  Blend until it looks like brown mayonnaise. Add a small red onion or large shallot, peeled and chopped and blend. Add a seeded cucumber, chopped and blend. Add a red pepper, seeded and chopped and blend.  Now for the tomatoes. Chop and salt them, let them sit in a bowl for 5 minutes until the juices start to run and then add them to the blender or processor and processor until very very smooth.  Taste. Adjust the seasoning. It may need additional salt, a teaspoon of sherry vinegar and even another glug of olive oil.  Then pour into a pitcher or container and cool in the fridge for several hour or overnight.  Retaste before serving; it may need a dash more vinegar. You want sweet tomato flavor to be balanced by acidity of the sherry vinegar and a bit of salt.  It should not taste acidic.  I love to serve gazpacho in interesting glasses topped with cubed melon. 
  • Salads: Tomatoes and cucumbers and feta cheese with or without olives are very satisfying with a good olive oil and vinegar/lemon. 
  • Boil up a couple of pounds of green beans to keep in the fridge as a salad base. Great with small steamed potatoes, tuna, capers, olives. Or Green Bean and Tofu Salad with Peanut dressing.
  •  
  • Stone Fruit Caprese since it is also stone fruit season.
  • and 5 salads for hot  hot days: Corn Salad with Tomatoes, Basil and Cilantro, Tuna Salad with Hot and Sweet Peppers, Pasta Salad with Cherry Tomatoes, salami and mozz, Chicken and Herb Salad with Nuoc Cham
  • Kohlrabi Slaw: 2 bulbs kohlrabi grated, 4 carrots grated, 3 tablespoons olive oil, 2 tablespoons Cider vinegar, 1 tablespoon mustard, 1/2 tablespoon kosher salt. Freshly ground pepper.  Mix well.  Thanks, Shenandoah for this excellent recipe.

 

SHENANDOAH SEASONAL: Tomatoes!  Including Big Dena, Black Cherry and Sunpeach Cherry, Pink Berkely Tie Dye, Striped German, Juliet Roma, Cherokee Purple, Red Brandywine, German Johnson. 6 different eggplants: Traviata, Dancer, Beatrice, Fairytale, Annina and Patio Baby. Beans, Cabbages, green 7 purple, Beets: red and golden, Carrots, Squash, Rainbow chard, Kale, Curly & Dino, Peas Shoots, Cukes, Baby Gens, Dandelion greens, Kohlrabi: green & purple, onions, scallions,, squash and zucchini, cucumber, cherry tomatoes, shishito peppers, basil, parsley. New: Dragon Tongue Beans, Shishito Pepper and Radicchio.

REID: Peaches and nectarines, yellow and white. Donut peaches. Apricots, apples, blueberries, black currants, tomatoes, zukes, cukes, red raspberries, wax beans.


GARNER's PRODUCE: Melons. Melons. Melons. Bicolor Sweet Corn! Blueberries! blackberries, sugar snap peas, shelled peas, high tunnel tomatoes: heirloom, cherry, early girl, green beans, kales bunches - red, green, Tuscano,  sorrel. red, white and  yellow new potatoes, yellow, golden and green squash, pale green Ishtar, eggplant (black, striped, barbarella, white, Large Italian, long Japanese neon. beets, fennel, round, Savoy, Napa cabbage, green and purple and sweet banana peppers.  Fresno, poblanos, jalapenos. sweet candy onion, radishes, Swiss chard, collard greens, cukes, lettuces - romaine and salonova heads.  Elephant Garlic, Parsley. Rosemary. Chives. Lavender. Mint. Basil, Cilantro. Dill. Stoneground Grits and Stoneground Cornmeal. Squash  blossoms. Basil.
 

WHISKED:   Jenna says: You're the zest! Speaking of reminders, here is your official reminder that our Lemon Poppyseed Cookies are delightful. They're bursting with sweet lemon flavor and flaked with poppyseeds. Oh and they're vegan. These cookies are sunshine in cookie form, guaranteed to brighten your day. And our Orange White Chocolate Cookies are reminiscent of the orange creamsicle we all know and love. Don't miss out on this drool-worthy summer must.  

  • This limited-edition cookie is our version of your favorite summer frozen treat - an orange popsicle with a creamy vanilla center. We a make a custom cookie dough with organic cane sugar, orange zest, and filled with decadent white chocolate chips. Then we bake this cookie to perfection until it's soft and chewy in the middle and crisp on the edges. 

 Pies: Apple Crumble, Bourbon Pecan, Sea Salt Chocolate Chess, Salted Caramel Apple, Cherry. Cookies (Chocolate Chip, Salty Oatmeal, Molasses Spice, Pretzel Cowboy, Snickerdoodle,  Vegan: Oatmeal Chocolate Chip, Lemon Poppy Seed, Chocolate Blackout, Peppermint Chocolate. 

CUCINA AL VOLO: Homemade Fettucine, Bucatini, Strozzapretti, Cavatelli,  Mushroom Pappardelle, Smoked Pepper, Pappardelle, Handmade Gnocchi, Stuffed Squash: Butternut Squash, Burrata, Spinach and Cheese, Beef Brisket,  Buy them frozen and keep them in your freezer.  Toss them into simmering, salted water and they are done in less than 5 minutes. Perfect fast food as it should be.

TIP: The green fusilli makes the best pasta salad, says Robin. 

CHINESE STREET MARKET;  wonderful Sichuan dumplings for omnivores and vegetarians, noodles, noodle soup kits, three kinds of chili condiments.  A really local success story.  Keep them in your freezer and you can serve a very special meal in just a few minutes. Use the chili oil and mala dry chili seasoning to spice up your barbecues and stir fries.

SWIRLY GIRL CREAMERY.  So many cheeses: Smokey Gouda, Farmhouse, Spring Tulip, Smokey Isabelle, Tommy Goat, Peach Butlah, Winter Morning, Morbier, Goat Manchego, Firetruck, Onamor, Brie, Blue Moon, Spring Picnic, Gouda, Flower Power, Cranberry Honey, Curds.

Tell Mark or Sara what you are having for your cookout and they will recommend the right cheeses

                        

KING MUSHROOMS: 8 kinds of 'shrooms including various colors and size of oyster mushrooms, shiitakes, hen of the woods, lions mane.

NUMBER 1 SONS: My beloved Salsa Verde is back says Robin. Buy it up and use it on everything. It LASTS in the fridge. Cider Masala Beets is the rotating product this week. Cucumber Pickles: Half Sours, Crispy Koshers, Super Sours, Horseradish Pickles and Honey Habaneros. Salsa Verde, Giardiniera. 2 kinds of Kimchi: Sons and Kicky. Cider Masala  Beets. Kombucha: Watermelon, Lavender Mint, Juicy Turmeric, Original Ginger. 

GROFF'S CONTENT: Grass Fed Meats: Beef (steaks, roasts, ground,  sausages, patties, short ribs, chuck roast, ossobuco, cubed chuck, London broil, eye roast, rump and round roast, brisket, sandwhich steak, boneless sirloin, t-bone steak, porterouse, rib steak, soup bones, 100 % beef hot dog.  etc). Pork (chops, bacon, roasts, ribs, ham, hocks,  sausages, eaf lard, Canadian bacon etc). Whole Chickens, breast bone/boneless, wings, liver/heart, soup bones, neck/feet.  some Turkey parts. Half Smokes.  Lamb in ground, leg, leg steak, rib and lin chops, neck roast, Merguez sausage. Tallow soap. Pork liver Pâté. Thai green curry, Bolognese sauce, Spatzle, , Chicken Soup, , Beef and Chicken Enchiladas, Chicken Tortilla Soup,  Chicken Pot Pie, Beef Shepherd's Pie. 

Ask Groff about their new Bulk Beef buying program. 

PANORAMA:  Croissants, Breakfast Pastries, Muffins, Bear Claws. Danish, Baguettes, Multigrain, French Boule, Whole Wheat, Rustiques, Petit Pains, Olive, Sourdough, Focaccia, Challah, Ciabatta.  Loaves and Sandwich breads. Look out for Damien's weekly specials too.


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Please spread the word and pass this email to a friend:

What: BFM
Date: Sundays 9-1
Where: 100 block of R NW
(next to the BBC)

See you Sunday
Robin and Ted



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