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This week at BFM on Sundays from 9-1 at First and R NW

The cool weather combined with last week's rains have given us gorgeous greens of every kind.  And the Fall greens love to sweeten up after a frost.  There are still eggplants and summer squash and some red tomatoes, but not for long.  Next week carrots and leeks are back.  Lots of interesting winter squash including the golden Thelma Sanders Sweet Potato Squash -- yes, they do taste like a mash up of both.

  • Painted Hand will have lots of humanely raised veal and veal bones at BFM, goat and lamb and eggs as well as sunchokes
  • Garner harvested a huge field of corn to beat the frost so this is the weekend to freeze corn and make corn soup, arepas, corn and crab cakes, etc.  he has white Maryland Heirloom Hayman sweet potatoes as well -- bake them, less sweet than the usual sweet potatoes.
  • Mountain View has sales on peppers, small pumpkins (not just a pretty face, Attila and Shawna prefer them for baking and eating),and their  very good looking green tomatoes
  • Reid has an admirable selection of heirloom as well as popular apples
  • Panorama is now baking French Macarons as well as Madeleines for those of us who want tea infused crumbs of nostalgia
  • Truck Patch is taking reservations for their Turkeys--ask Dean G about them.
  • Truck Patch also has gorgeous lime green fractal Romanesco Broccoli also known as Romanesque Cauliflower.  My very favorite of that confused family.
  • Pumpkin Pies at Whisked for Halloween..
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Strawberries on Sale at BFM  (think jam, jelly, shrub, syrup, ice cream, granita, tincture of, daiquiri

Truck Patch has 8 different varieties -- the chandlers etc are a flat of 8 quarts for 32 dollars, the delicate earliglows that Bryan adores are $40.

  • Super Strawberry Sale at Truck Patch Saturday.   Truck Patch has a flat of 8 quarts of chandlers for $32 -- and the delicate Earliglows for $40. 
  • Keswick has new mixed milk cheeses -- their version of pyramidal, ash- covered Valancay, a camembert style and their own caporella which falls between a mozz and a burrata.
  • Number 1 Sons has their fermented garlic and Salsa so Verde this week along with the pickles, kimchis and krauts
  • Chicken Eggs at Truck patch and Garner
  • Truck Patch Pastured Pork -- all over the  menu at Dino's, in case you want to know.
  • First Tomatoes at Garner from the high tunnels
  • Spinach, kales, frilly mustards, swiss chards, collards, bok choi
  • really gorgeous heads of lettuce at Ivy Brand -- Salad greens are great but heads of lettuce are wonderful for lettuce wraps  (envelope grilled everything) . composed salads, and it will be too hot for them soon so please try them.
  • Zucchini, baby squash, radishes, persian cucumbers,
  • Of course Whisked's strawberry rhubarb pie is pretty good, too.
  • Panorama's breads, breakfast pastries

Free Bike Clinic from 11-1 and Music from 10-12.   Chris and Mia this week.

Sundays First and R NW in front of the Big Bear Cafe

Robin

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Garner's Glut Tomato Sale: $15/25 pound box of field reds -- not heirlooms. wbboylejr@gmail.com by 5 pm Saturday for pick up Sunday at Bloomingdale.

I just oven roasted 25 pounds overnight at 200 with lots of basil, olive oil, garlic and zipped them into quart bags.  My winter secret.  And they take up so little room in the freezer that I will do another 25 pounds this week.  Maybe 50.

REID: peaches, nectarines, donut peaches, grapes, heirloom toms

KESWICK:  If you have not been to the stand recently, you will be amazed at how many new cheeses they are making.  They brought in a herd of goats and now they make a number of fine mixed milk melanges in the style of: Morbier, Valancay, Camembert, Burrata/Mozz, chevre,  I still love their yogurt above all others  (2 quarts a week).  And lots of aged raw milk and fresh pasturized Jersey cow cheese as well.  Austrian style quark, excellent ricotta, Alpine style tommes...and a nother dozen.

IVY BRAND: is taking advantage of the cooler weather we have had with salad mix and head lettuce. The Fall squash have started as well: acorn, delicata and spaghetti. Kale, tomatoes, cherry tomatoes, cucumbers, summer squash, sweet peppers, hot peppers, potatoes, fingerling potatoes, carrots, and beets.
 
TRUCK PATCH has a lovely mix of summer squash, lovingly selected heirloom tomatoes, arugula, salad mix, chard, kale, spinach. Incredibly long Armenian cukes, squash blossoms, pesto ready basil, beets, and all the pastured pork (in chops, steaks, roasts, sausages,) you can imagine plus free range chicken.
 
GARNER: Bernard's 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 is that pale green Lebanese variety. Kousa is another middle eastern varietal.  I find them buttery and not watery. 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: 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. Rolls and buns

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. My fridge is always full of their flavors.  This week I have both half sours and kicky kosher picklels, rosetido kraut and classic kimchi.  If you have not made Grilled Kimcheese with their kimchi, you are missing one of the world's best sandwiches.  I like adding tomatoes to it as well because the kimchi adds an umami flavor to a classic grilled tomato and cheese.
 
WHISKED: Who can resist Jenna's pies? Sweet or savory. Jenna says: We're bringing back another great summer pie this week - our blackberry nectarine pie (yes, we love combining berries and stone fruit). This was a favorite at the stand last summer and we're happy to bring it back at the height of the stone fruit season. Also Classic Peach with Crumble Topping, Sea Salt Chocolate Chess (a cult favorite) is a cross between a brownie and a flourless chocolate cake. Corn, Tomato Basil Savory Quiche and Bacon, Cheddar and Onion. And all those cookies!

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Heather Johnson is our chef demo this week-- looking forward to her cold cucumber gazpacho and peach soup.  10:30-12.  Come by and see her.

The market is brimming with all the summer fruits and vegetables as well as superb pasta, Whisked pies and cookies, Number 1 Sons ferments and Pano breads and pastries.

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GARNER'S PRODUCE always takes a chance on a late field of summer and it paid off this year as it often does: they just started picking that last planting of fabulous summer crops. Summer squash, green beans, sweet bell peppers, tomatoes, sweet corn and even watermelons.  (I think the late season corn is the best).
 

Reid's Orchard has quince, kiwi berries, grapes, UV cider and  have 20 different apples for eating, baking and sauce, Asian and Bartlett style Pears.

Mountain View organic, Garner and Truck Patch: We still have corn, tomatoes and watermelon. Onions in various colors and heat/sweetness, sweet and hot peppers, cherry, heirloom, hybrid tomatoes,  canning tomatoes, applesauce and apple butter, jams, dried apples.  kiwiberries. kales, collards, swiss chard, bok choy, tai-tso, other asian grreens, mesclun, arugula, baby spinach, mixed greens, salad greens, lettuces.  Sweet potatoes in various colors for baking and mashing and even Japanese Tempura.  Broccoli, Brussel sprouts, cabbages, carrots, cucumbers, eggplants including those miniature fairy ones. Okra, shelled beans, summer squash (zucchini, yellow, Lebanese), beets. fresh turmeric  Hot sauces.  Grass fed beef, lamb, pastured pork, free range chicken, guinea hen, duck.  Duck, chicken and goose eggs. Oyster mushrooms in psychedelic colors and a tight selection of Keswick cheeses.

KESWICK CREAMERY: aged, raw milk cheeses include: Sara's Mozzarella, Mixed Milk Morbid, Austrian style Quark, whole milk yogurt with no stabilizers and many other cheeses inspired by Alpine, Camembert, Brie, Italian, Dutch, English varietals.

PANORAMA's baguettes, croissants, French breads and breakfast pastries

The Fall Squashes are here at all the produce stands.: Look around for all the new as well as the classic squash and edible pumpkins. Ciders.

  • *Ferment everything -- Number 1 Sons has the New York style cucumber pickles of my childhood, kimchi, krauts -- and they also create  vinegar pickles like Masala Curried Beets and Red and Butter pickles. 
  • *WHISKED dozen quiches and pies include New Bourbon Apple made with One Eight Distilling's delicious bourbon, butternut squash Quiches,  New Pumpkin and New Pear Pies and her  cookies are so tempting.  Free samples.
  • Ask about boxes of canning tomatoes -- good seconds for sauces, oven roasted tomatoes, juice, bloody mary parties, etc. 
WHISKED's Jenna says this about their Farmers Market Only Special Bourbon Apple Pie:
 
Jenna says this about the new WHISKED BOURBON APPLE PIE:

"One Eight recently released their new Rock Creek Bourbon, the first grain to glass bourbon distilled in D.C. since pre-Prohibition. It is distilled in small batches in a copper pot still and matured in the highest quality new American oak barrels.
 This is GOOD bourbon, evoking a warmth of rye spice, cloves, and a touch of ancho chile with notes of creme brulee and fig. Although we wouldn't recommend the home baker pour it into a pie filling (you should really be enjoying it neat or in your favorite cocktail), that's exactly what we did.

When you think of fall, what flavors and aromas come to mind? Bourbon is definitely one (so many fall cocktails depend on it), as well as crisp apples, oatmeal drizzled in maple syrup, warming spices, and all things that keep you cozy on a brisk fall day.
 From these ideas, we created our Bourbon Apple flavor: a boozy, spiced apple pie with an oat crumble. The pie is made with soft, oven-roasted apples from Kuhn Orchards  mixed with cinnamon, nutmeg, allspice, and healthy pour of bourbon. The bourbon adds wonderful maple notes and a little bit of bite from the alcohol. Warm this pie in the oven, add a scoop of melty vanilla ice cream, and cozy up."
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