From: robin.shuster@verizon.net
Subject: BFM Sunday: Special Grilled KimCheese edition
Date: Fri, 5 Sep 2014 11:46:32 -0400
REID: Yellow and white peaches, yellow nectarines, blueberries, blackberries, apples (Honeycrisp! Gala, Tsugaru, Ginger Gold, and more ), seedless grapes, Italian plums…... and a few raspberries. (Ask Connor about half box prices). Reid grows a very interesting group of heirloom tomatoes -- some of them you will not find elsewhere. And yes, you can sample everything.
Truck Patch Meats: Bacon, Bacon, and more bacon thin and thick cut! Sage sausage, maple sausage, Hot Italian, Sweet Italian, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks , fat back, pork liver, ham steaks, and pig feet. Whole free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.
GARNER: Bernard tomato fields are thriving, “ordinary reds’, romas, beefsteak, “early girls and heirlooms-- and cherry toms. Baby Limas (American edamame) are great quick boiled and seasoned with olive oil and salt and lemon. Black eyed peas cook up quickly when they are so fresh and make a good salad with grilled anything. Japanese, white, Italian and Thai eggplant; Squash: Patty pan. Yellow. Zucchini, Ishtar, that pale green Lebanese variety,eight ball, golden zucchini. Sweet Corn, okra, potatoes, peppers sweet and hot, green and yellow and Roma beans. Melons: sun, cantaloupes and seedless watermelons in red and yellow. Swiss chard and arugula. Mint, dill and parsley.
PANORAMA: Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties. Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads too. You will want some ciabatta to make a grilled KimCheese after Ted's demo.
NUMBER 1 SONS: A huge selection of DC’s best traditional New York pickles, Korean kimchi and a variety of krauts from Central American curtidos to classic German sauerkrauts. Fermented and fabulous. But this week they have lots of NEW: I LOVED the new spicy pepper relish-- it is for Chileheads (i.e., HOT), and the flavor is complex (i.e., not JUST hot, but lots of nuance). Get some kimchi to make your own Grilled KimCheese.
*New: Potomac Reds. sweet pickles! We're trying out a new recipe. We have chunks of red bell peppers mixed in with our apple cider vinegar brine. Pickles, onions and peppers can all go on a sandwich. Or simply eat over the sink, straight outta the jar!
*New: We will have a spicy pepper medley. Name TBD. We got a great variety of peppers from Potomac Vegetable Farms and chopped them up. This is great for eating with fried chicken or putting on a hot dog. I've attached some of the pepper signs with all the cool varieties.
*Reign of the yellow cucumbers (from Bigg Riggs) continue. Blonde Mary pickles will be at market this weekend. We've added even more fresh horseradish. These are still a very balanced pickle, a bit spicy. Hints of Old Bay flavors and Bloody Mary :)
*We will have very fresh Half Sours -- not all of our Sunday markets got them last week because our cucumber/pickle supply hasn't kept up with summer demand.
WHISKED: Jenna says that September is a great time for pie. Barbecues, picnics, parties, even happy hours - Pie is the perfect way to celebrate the end of summer. Peach rhubarb, Mixed Berry, Bacon Cheese and Onion Quiche. Ratatouille Quiche.
Subject: BFM Sunday: Special Grilled KimCheese edition
Date: Fri, 5 Sep 2014 11:46:32 -0400
Hi BFM Fans,
Welcome back from Labor Day and welcome to the Ted McGinn Special Grilled KimCheese edition of BFM. This week we have a very exciting Cooking Demo: our senior market manager will demonstrate the ultimate grilled cheese sandwich -- The Grilled KimCheese . This was inspired by YiWah Roberts, co-owner of Number 1 Sons.
Ted's version is a stunner built on Panorama ciabatta bread, Keswick cheese and Number 1 Sons kimchi. Once you taste it, you will never make a grilled cheese sandwich without kimchi again. (I add tomatoes when I cook it for my husband because he is of the English Tomato and Cheese Sandwich tradition but he has converted to the kimchi addition -- as long as the tomatoes are there).
- Music at Market is the Delafield String Band from 10-12.
- If you have not brought in your bike to our BFM Bike Clinic, do it now. Our friends from The Bike House run our free clinic. More than 300 bikes were put in tip top shape last year -- bring yours! 1-1
KESWICK CREAMERY: Jersey cow and goat--both are closed herds. Aged raw milk and pasteurized fresh cheese. New this year: lots of mixed milk cheeses: a camembert style, valancay style, morbier style, burratta/mozz style that is both creamy and bright. Very good ricotta, fetas, Austrian style quark (what cream cheese aspires to be), Vermeer, Dragonsbreath, 3 aged alpine style Tommes that are rind washed weekly in either Troeg beer, local wines or ciders. As you all know, my favorite yogurt. Pimento fans: Mark is a Southern guy and he makes the Pimento cheese.
IVY BRAND: Certified organic. Sweet head lettudce, salad mix, tomatoes, cherry tomatoes, summer squash, winter sqush, sweet peppers, not peppers, scallions, garlic and potatoes (there is a potato salad right there). Kales, collards, chard, radishes, eggplant and beets. Maybe some melons too.
TRUCK PATCH: Black Krim, Stripped German, Brandywine, Cherokee Purple plus many more. Market red tomatoes are bountiful. Cherry Tomatoes in a rainbow of colors. Purslane, Arugula, Mesclun, Spinach, Kale, Dino Kale, Swiss Chard, Beets, Green Peppers, and Eggplant. Green & Yellow Zucchini, Crookneck Squash, Pattypan Squash. Armenian Cucumbers, Garden Cucumbers, and small pickling cucumbers. Lots of Fresh Basil. Cantaloupes and Watermelons. Beautiful cilantro. Broccoli.
TRUCK PATCH: Black Krim, Stripped German, Brandywine, Cherokee Purple plus many more. Market red tomatoes are bountiful. Cherry Tomatoes in a rainbow of colors. Purslane, Arugula, Mesclun, Spinach, Kale, Dino Kale, Swiss Chard, Beets, Green Peppers, and Eggplant. Green & Yellow Zucchini, Crookneck Squash, Pattypan Squash. Armenian Cucumbers, Garden Cucumbers, and small pickling cucumbers. Lots of Fresh Basil. Cantaloupes and Watermelons. Beautiful cilantro. Broccoli.
Truck Patch Meats: Bacon, Bacon, and more bacon thin and thick cut! Sage sausage, maple sausage, Hot Italian, Sweet Italian, kielbasa , bratwurst, ground pork, bone in pork chops, boneless and bone in butt. Hammocks , fat back, pork liver, ham steaks, and pig feet. Whole free range chickens, boneless chicken breast, chicken thighs, chicken drumsticks, and chicken wings.
GARNER: Bernard tomato fields are thriving, “ordinary reds’, romas, beefsteak, “early girls and heirlooms-- and cherry toms. Baby Limas (American edamame) are great quick boiled and seasoned with olive oil and salt and lemon. Black eyed peas cook up quickly when they are so fresh and make a good salad with grilled anything. Japanese, white, Italian and Thai eggplant; Squash: Patty pan. Yellow. Zucchini, Ishtar, that pale green Lebanese variety,eight ball, golden zucchini. Sweet Corn, okra, potatoes, peppers sweet and hot, green and yellow and Roma beans. Melons: sun, cantaloupes and seedless watermelons in red and yellow. Swiss chard and arugula. Mint, dill and parsley.
PANORAMA: Lots of rolls and buns. French bread baked by French bakers – baguettes, croissants, palmiers, Danish, scones, Breton specialties. Whole wheat, rye, pumpernickel, rustiques, country, sour dough – boules and sandwich breads too. You will want some ciabatta to make a grilled KimCheese after Ted's demo.
NUMBER 1 SONS: A huge selection of DC’s best traditional New York pickles, Korean kimchi and a variety of krauts from Central American curtidos to classic German sauerkrauts. Fermented and fabulous. But this week they have lots of NEW: I LOVED the new spicy pepper relish-- it is for Chileheads (i.e., HOT), and the flavor is complex (i.e., not JUST hot, but lots of nuance). Get some kimchi to make your own Grilled KimCheese.
*New: Potomac Reds. sweet pickles! We're trying out a new recipe. We have chunks of red bell peppers mixed in with our apple cider vinegar brine. Pickles, onions and peppers can all go on a sandwich. Or simply eat over the sink, straight outta the jar!
*New: We will have a spicy pepper medley. Name TBD. We got a great variety of peppers from Potomac Vegetable Farms and chopped them up. This is great for eating with fried chicken or putting on a hot dog. I've attached some of the pepper signs with all the cool varieties.
*Reign of the yellow cucumbers (from Bigg Riggs) continue. Blonde Mary pickles will be at market this weekend. We've added even more fresh horseradish. These are still a very balanced pickle, a bit spicy. Hints of Old Bay flavors and Bloody Mary :)
*We will have very fresh Half Sours -- not all of our Sunday markets got them last week because our cucumber/pickle supply hasn't kept up with summer demand.
WHISKED: Jenna says that September is a great time for pie. Barbecues, picnics, parties, even happy hours - Pie is the perfect way to celebrate the end of summer. Peach rhubarb, Mixed Berry, Bacon Cheese and Onion Quiche. Ratatouille Quiche.
Robin, Teds
Director
14&U Farmers' Market
Bloomingdale Farmers' Market
T:202.234.0559
C:703.328.6559
