Sent: Friday, July 5, 2019 4:51 PM
Subject: BFM: Quick Cold Soups Good on a Hot Day
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Hello BFM fans,
Welcome back from the fourth of July to the market this Sunday. Sun loving PEACHES are
here, juicy fresh but did you know that they are are great grilled. The heat caramelizes those juices. A grilled peach loves to be topped with a dollop of Keswick yogurt or a scoop of Bri’s ice cream. This week we have recipes to beat the heat with 3 cool summer soups and a frozen fruit dessert.
Try the Chilled zucchini soup with avocado ( the avocado makes it super creamy), blueberry-blackberry frozen trifles, tarragon lemon summer squash soup, and Jose Andres’ Gazpacho from Vegetables Unleashed:
here, juicy fresh but did you know that they are are great grilled. The heat caramelizes those juices. A grilled peach loves to be topped with a dollop of Keswick yogurt or a scoop of Bri’s ice cream. This week we have recipes to beat the heat with 3 cool summer soups and a frozen fruit dessert.
Try the Chilled zucchini soup with avocado ( the avocado makes it super creamy), blueberry-blackberry frozen trifles, tarragon lemon summer squash soup, and Jose Andres’ Gazpacho from Vegetables Unleashed:
Ingredients:
2 cups crustless
bread, torn into pieces
bread, torn into pieces
1/4 cup sherry
vinegar
vinegar
1 cucumber, peeled,
seeded, and roughly chopped
seeded, and roughly chopped
1 green bell pepper,
cored, seeded, and diced
cored, seeded, and diced
3 pounds fresh
tomatoes, cut into large chunks
tomatoes, cut into large chunks
2 large garlic cloves
1/2 cup oloroso
sherry
sherry
3/4 cup olive oil
Salt & pepper,
to taste
to taste
Instructions:
Put all ingredients
except olive oil into a blender or food processor. With the motor running,
slowly add the olive oil, blending until emulsified. Pour the gazpacho into a
bowl and refrigerate until well chilled Taste, add salt and pepper as needed,
pour into bowls or cups, garnish as you like, and serve.
except olive oil into a blender or food processor. With the motor running,
slowly add the olive oil, blending until emulsified. Pour the gazpacho into a
bowl and refrigerate until well chilled Taste, add salt and pepper as needed,
pour into bowls or cups, garnish as you like, and serve.
(Robin says: Garnish with slices of Reid's juicy
peaches.)
peaches.)
New and Notable:
- Peaches are back!
- *New* Peach Kombucha- steeped over local PA peaches that were picked last week. This makes a great summer cocktail with a squeeze of lemon or lime
- Mustard Kraut is here for one more weekend. Caitlin loves it on hot dogs.
- Last week for Szechuan Spears because the China tariffs have made the cost of Szechuan peppercorns astronomical
- Tariff safe pickles: NEW Horseradish made with freshly ground horseradish. Strong pickles. Ask for samples.( Tears are free.)
- Music this week is Lawrence.
- Bike House will be here from 11 to 1 to help you fix your bikes. Every week they help
15-25 customers repair their steads. And you learn so much.
At Market This Week:
Pearl Fine Tea: Iced tea of the day, local herbal teas include: Rest + Relaxation (chamomile, lemongrass, lavender), Ginger Lemon (ginger and lemongrass) Lavender Earl Grey (lavender) Healing Heart (rose, lemongrass and ginger) Green Tea with local mint, Moroccan Mint. Happy Belly Blend (mint, lemon balm, fennel)
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 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. Bri's Creamery: The seasonal ice cream is Strawberry this month. Cold Brew Coffee, Chocolate Brownie, Cookies & Cream, Mint Chocolate Chunk, Brown Sugar Vanilla. Vegan Coconut Vanilla chocolate Chunk.
Free range turkey: breast, thighs, 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. Bri's Creamery: The seasonal ice cream is Strawberry this month. Cold Brew Coffee, Chocolate Brownie, Cookies & Cream, Mint Chocolate Chunk, Brown Sugar Vanilla. Vegan Coconut Vanilla chocolate Chunk.
Did you know Bri bakes those brownies herself and that the coffee comes from Petworth roaster, Lost Socks?
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.
TIP: Pretend you are English and make gooseberry fool, gooseberry and elderberry ice cream, gooseberry pie, gooseberry crumble cake….
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, goat 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 last Sunday that they make 35 different cheeses! (they bring 25 every week).
Number 1 Sons: All the condiments you want for summer meals and picnics. Kimchi:
Kicky and Sons. Pickles (cucumber kind):
*New* Horseradish Pickles, 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, *New* Peach and Strawberry.
Kicky and Sons. Pickles (cucumber kind):
*New* Horseradish Pickles, 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, *New* Peach and Strawberry.
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 with \oats, walnut-cherry baguette, walnut-cranberry baguette, olive baguette, multigrain baguette, and pumpernickel boule. Croissants: butter, chocolate and raisins.
Question: Is there any kind of bread you would like Rod to bring from Pano? Tell him.
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.
Date: Sundays
Time: 9-1Were:First and R NW just in front of the Big Bear Cafe
From
Clara, the Teds and Robin
