marketfan

Glad you found parking and glad you liked it!

In the morning there is lots of parking on U Street OPPOSITE the market in front of Coppis, for instance. The parking meters around the Reeves Center are reserved for the producers but I think you will find plenty of parking on U street between 14th and 16th and up and down 14th streets.

New Producer: Cherry Glen Goat Cheese comes to 14&U starting tomorrow May 9. Cherry Glen has both fresh and aged goat cheeses: chevre, ricotta are the fresh. Monocacy Silver, ASh and Chipotle are the aged they will have tomorrow at their stand. Stefano Frigerio will be back at The Copper Pot: Stefano promised to bring MORE this Saturday because he ran out of everything last week. His home made pastas this week: Whole wheat spaghetti, cavatelli, linguine, pappardelle, tortellini, spinach and ricoota ravioli, sausage ravioli, rabbit ravioli. Ask him which sauce complements each pasta: blended late harvest tomato sauce, smoky bacon and parmesan, shallots and barolo, sweet basil pesto. Stefano also recommends that you pair some of his jams with our local cheeses. For instance, his jams are delicious with Keswick ricotta and cheddars. Panorama: Loic keeps coming up with new breads just for us. This week he added 3 new breads: pumpernickel raisin with a touch of molasses, 9 Grain Boule and a new style of baguette. Come early if you want those multigrain rolls with toasted sunflower seeds. I waited too long last week and they sold out. Lots of other breads as well: plain pumpernickel boule, Rustique, French Country, Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Large olive oil rolls. His breakfast challah..... His breads FREEZE very well for later in the week. He is working on new recipes for baguettes. Keswick: NEW: Keswick has been tinkering with their Blue Suede Moo -- it is really silky! I was really pleased when Stefano told me that their Ricotta is the real Italian kind. Excellent yogurt. Cheddar, Wallaby, Lesher, Vermeer, Fetas. I had the Special Reserve Vermeer- aged at least 7 months, it has a nuttier flavor than the younger Vermeer. Bovre, German style Quark and..... pudding. Pastured Meats: Truck Patch has every cut of fresh pastured pork and Black Angus pastured beef. New this week: lots of sausages: maple, bratwurst, apple, Kielbasa. I love their chives and garlic chives slivered over asparagus soup. Bryan reminds me that he has asparagus seconds that are perfect for soup. (I use the bottoms of all asparagus I buy for soup every week) Pecan Meadow : Italian quality, half Piedmontese, 100% grass- fed AND grass -finished beef: lots of different steaks, roasts and stew meats. Talk to Daniel or Lois about ordering Chicken or Duck. LOTS of chicken eggs, duck eggs, goose eggs. Home Baking at Pecan Meadow: Lois Shirk keeps baking her traditional Pennsylvania baked goods: pumpkin whoopie pies, pumpkin bread, pecan pie, whole wheat molasses bread, swedish rye bread, shoefly pie, oatmeal pie. New this week: rhubarb pie Mountain View: Organic (but not certified). Hakurei turnips are FINALLY ready. And come early for the baby beets. Kale, mustard bunches, spicy salad greens, arugula, watercress, collard greens, spinach, radishes, nettles for nettle soup (or ask Stefano about Nettle gnocchi), thyme, sage, oregano, chives. And lots of plants for your own garden: tomatoes, peppers, herbs, lettuces, chards, mustards. Faucher Meadows : Dutch Iris, Scilla, Hesperis, Hellaborus, Viburium AND pink lilies. Elaine grows all her flowers on 2 acres of flower meadows in Great Falls. They last a LONG time

Heather, I am sure that Stefano or Dusty would be glad to tell you all about it.

That was not MY account: as you can see in the first para of my post, I quoted and sourced the Washington Post. It was in the new food blog on Friday. (For some reason the url did not make it to the post.) Stefano's kitchen and products are duly inspected by Virginia Dept of Health He will be happy to give you all the details of that inspection regime.

14&U Farmers Market Reopens Saturday May 2 from 9-1 Not only is Stefano Frigero bringing.... Maestro quality pastas at farmers' market prices: artisanal gnocchi, linguine, spaghetti, cavatelli, sausage ravioli, rabbit ravioli, mushroom ravioli, ricotta-spinach ravioli. And his famous sauces: last year he canned 800 jars of late- harvest local tomato sauce. He has added roasted shallots and Barolo sauce and smoky farmer bacon and parmesan sauces for his pastas. Stefano loves to make locally sourced jams with attitude. Concord grape with a little grappa, peach and prosecco, vanilla and strawberry, white figs and balsamic, fresh apple jam. Next week: Homemade soups to take home. From whatever is best at the market NEW BREAD BAKER: Breadline stopped doing farmers' markets and Panorama has taken their place. Loic Feillet bakes his RUSTIQUE bread for Citronelle, Cityzen......and us. Try his pumpernickel boule with salmon or his mini multigrain breadlets with a slice of cheese. Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Make sure you taste his large olive oil rolls. They make exceptional sandwich breads but are essential for Pan Bagnat, which is a classy, addictive Provencal tuna salad sandwich. Asparagus is in prime season and you will find it all over the market. Other spring veggies at Mountain View, Garner, Truck Patch, Kuhn: arugula, spicy mustard greens, kale, salad greens, lettuces, radishes, green garlic (for green garlic pesto), spring onions, Swiss Chard, thyme, sage, chives. Looking for something unusual? Mountain View has St inging Nettles. French Nettle Soup is great (wear your rubber gloves to pluck the leaves!), rhubarb, watercress and honey. Dolcezza Gelato and Sorbetto: From local milk and cream! Lemon Ricotta Cardamom, Tahitian Vanilla bean, Bananas Foster, Cappuccino, Pistachicchio di Bronte, Valrhona Chocolate Amargo, Lime Cilantro, Champagne Mango, Sicilian Blood Orange, Meyer Lemon Vodka, Raw Honey, Orange Honey Cardamom. Aged raw milk cheeses: Keswick's Cheddar, Wallaby, Lesher, Vermeer, Feta, Tomato and Basil Feta, Italian Herb feta and Feta de provence. Special Reserve aged Vermeer- aged at least 7 months, it has a nuttier flavor than the younger Vermeer. Yogurt, Bovre, Ricotta, Quark and pudding. Maybe cheesecakes and Blue Suede Moo. Fruit: Cider, Goldrush, Fuji, Granny Smith, Pink Lady apples and half a bushel of Honey Crisp, apple butter and canned ripe peaches at Kuhn and McCleaf. Flowers and Plants: Faucher's beautiful flowers from her fields this week: Sweet William, Hellaborus, Viburium, Allium, Dames Rocket, Dutch Iris. Beautiful Hanging Plants at Garner. Want to grow your own veggies and herbs? Garner and Mountain View have a fine selection of bedding plants for our little city gardens: heirloom tomatoes, eggplants, watermelons, peppers, cukes, summer squash, lettuces, chard, mustards.... and okra. I grew 3 large okra plants last year for the first time and I was AMAZED when they grew into stately 6 feet tall pillars with magnificent, HUGE leaves. - Oh, yes, the okra was good, too. MORE EGGS this year: This week Pecan Meadow will have Chicken and Duck and Goose Eggs. (Truck Patch and Mountain View will also have lots of eggs in a few weeks....) Home Baking: Lois Shirk has expanded her offerings of traditional baked goods: pumpkin whoopie pies, pumpkin bread, pecan pie, whole wheat molasses bread, swedish rye bread, shoefly pie, oatmeal pie. Pastured Meats: Truck Patch has every cut of fresh pastured pork and beef. Pecan Meadow has their half Piedmontese, 100% grass- fed beef: lots of different steaks, roasts and stew meats. Saturdays 9-1 14th and U Streets NW in front of the Reeves Center

Stefano Frigero, former Maestro Chef, joins 14&U Farmers Market which reopens Saturday May 2 (tomorrow). If you have been interested in where Stefano has been the last year after he left Mio, here is a quick update: from the Post. To Market, To Market: Jamming With Stefano Stefano Frigerio is still cooking. (The Copper Pot Food Company) Whatever happened to Stefano Frigerio? Well, the former right-hand toque to Fabio Trabocchi at Maestro may have been absent from Washington-area restaurants since his departure from Mio nine months ago, but that doesn't mean he's stopped cooking. When he left behind those 16-hour days to spend more time with his young children, Frigerio, 36, kept patronizing the farms that had supplied his restaurants. He bought up their surplus produce and started turning it into jams, tomato sauces and vinegars. (To Frigerio, in-home preserving is the most natural thing in the world; it was a must in his family when he was growing up in northern Italy.) He kept buying, and he kept canning. When the stockpile reached 500 jars and threatened to take over the children's playroom, his wife, PR maven Dusty Lockhart, suggested that he start selling them. Actually, "suggested" is too mild. "I demanded," she said. The Copper Pot Food Co. was born. Appropriately enough, Frigerio will sell his products at six area farmers markets, starting with my favorite, the fabulous 14th and U Market, which opens for the season tomorrow. On the product list: four savory sauces, five jams, a dipping oil, two vinegars, eight fresh pastas and three dried pastas, all of them handcrafted. I haven't had the chance to taste any of these yet, but given Frigerio's great work at Mio and Maestro, I'll go out on a limb here and predict greatness. Besides, the names alone make me envision the dinner party possibilities: Roasted shallot and Barolo sauce over braised rabbit ravioli, anyone? Peach and prosecco, strawberry and vanilla bean, and white fig and balsamic jams. (The Copper Pot Food Company) As a committed jam maker myself, though, it's those that have me most excited. Concord grape and grappa? Bring it on. I'm always looking for interesting combinations that don't suffer from what, in my book, has to be the most common jam problem there is: cloying sweetness. (I'm talking about you, Stonewall Kitchen.) I promise that once I taste Stefano's jams, if I love them, I'll do my best to rope the chef into joining me for a jam session, the results of which I'll put here or in the print section. Recipes included, natural.

My South African husband grew up on it and it is his favorite fish. It was certainly the best fish n chips I had ever tasted --in Capetown.

The food is very very simple but tasty and during May-November they buy a lot from the Bloomingdale Farmers Market. The coffee is superb.

We were there at 2:30 and brought home terrific collards, great fried chicken, macaroni and cheese, fish tacos and lentil soup. All excellent. (There was an apple crumb pie as well as the sweet potato.) When we left at 3 pm, the line was getting longish. It looks like there is room for two outdoor seating areas!

Sunday is our last day in 2008 10-2 First and R Streets NW next to the Big Bear Cafe Chef Susan Watterson, co owner of CulinAerie, will be at market with samples of her two new butternut squash soups. They will also be for sale in 1 quart containers for take home. NanBon will be back after a long absence with Aisha's sweet potato pie, bread pudding and other pies. Capons at Truck Patch (he prefers them to Turkeys) Dear Friends of BFM Sunday is the LAST MARKET of 2008 and we will be chock full of great foods for your Thanksgiving tables--and to stock up your freezers and larders. Bundle Up. Put on your woolly hats and scarves and warm coats. It will be sunny but cold. So, come say goodbye to your favorite farmers (who get up at 5 am when it is REALLY cold), and come buy your Thanksgiving goodies. We will have some FREE HOT CIDER at the market table to warm you up And FREE SAMPLES OF SUSAN WATTERSON'S BUTTERNUT SQUASH SOUPS! NEWSFLASH: NanBon is back. Bloomingdale's own baker, Aisha Wilson Bond, is back for our last market with her wonderful: sweet potato pie pecan pie bread pudding NEW NEW NEW Producer: Susan was a HUGE hit a few weeks ago with her 2 Butternut Squash soups, but this time you can buy them and take them home as well! You loved her soups so much that I asked her to think about joining the market and selling us her soups. And she decided to do it! Take home the soup for lunch or freeze it for Thanksgiving. Curried Butternut Squash (vegetarian) Butternut Squash with Bacon and Sage (pure carnivore). Just in time for your Thanksgiving dinners. Just pop them in the freezer and defrost them for the big feast. Here is a SAMPLE of some of the foods you will find at market to make your Thanksgiving the tastiest-- and most local-- ever: French butter cookies to nibble after the big meal plus Vegan Cookies, Sugar Free cookies from Chez Hareg. Breads from Artisanal Bread line-- including their Pumpernickel which is very good with cheese and smoked ham and turkey and salmon Keswick Yogurt to drizzle on your squash soup. Keswick Cheeses to serve with apples and pears Greens to braise and saute and stir fry: collards, kales, spinach, chard, mustards, turnips Salads, lettuce mixes, arugula, mesclun Brussels sprouts to bake and saute Green and fractal Romanesco Broccoli Green, Red and Cheddar Cheese Orange Cauliflower Red, white, Savoy Cabbage SALES on Old Fashioned Sweet Potatoes -- red and white --Slice, roast and sprinkle with salt, cumin and lime... or mash them with butter and a drop of soy sauce. Red and White Potatoes to bake, boil or mash Beets and baby beets with their greens Winter Squash: Butternut, Acorn, Carnival, Spaghetti, kabocha, kuri.--varieties to mash, puree, roast or make into soup Pork and beef and veal sausages to season your stuffing. Bacon, too. 15-20 varieties of apples to eat, bake or make into apple sauce Fresh herbs for every dish. Turnips to braise in butter or roast or mash. Eggs Onions and scallions Ciders to mull with spices or use it to brine your turkey. Grass-range Capons Thanksgiving or Christmas Reid's own Apple butter -- great with the turkey and stuffing and biscuits. (And pancakes, too!) Stock up on Painted Hand's grass fed beef, goat and pastured veal, Truck Patch's Pastured Beef and Pork (Fresh sausage, loin roasts, shoulders, bone in and boneless chops) for Christmas and for your freezer at both markets. Robin

Incredibly tender lamb --Bloomingdale Farmers Market Sunday Sunday is the last day in 2008 for New Asbury's tender, mild but very flavorful young Loudoun County Meadow- raised Lamb. It cooks quickly, even shoulder and shanks. 10-2 First and R Streets NW next to the Big Bear Cafe Reid's large selection of sweet and tart, baking and eating apples and ciders and apple butters, honey, apple sauce. Keswick Cheeses and yogurt (and sale on Chocolate Pudding)-- all the hard aged raw milk cheeses are back. Plus quark, ricotta, fetas... All of Garner's great veggies with sales on boxes of green peppers and boxes of red sweet potatoes Truck Patch's greens, salads, brussels sprouts, green and white cauliflowers, Romanesco fractal broccoflower, potatoes, turnips and broccoli Truck Patch's pastured Pork and Grass Fed Beef Painted Hand's pastured and humanely raised (Never Caged, free on pasture) veal, beef and goat. Veal bones, veal shanks, Bratwurst Chez Hareg's cookies, cakes, brioche and pannetone....... and dog biscuits Panorama's artisanal breads-- pumpernickel, walnut wheat, multigrain, sourdough, rustiques that were just written about in Tim Carman's City Paper column on Thursday Sunday should be sunny and cool at BFM. And you can warm up with a wonderful coffee at the Big Bear Cafe.

New: Goose Eggs at Pecan Meadow 100% Grass fed and finished, Piedmontese-American Beef at Pecan Meadow-- the steaks are VERY good Pastured Meadow Lamb at Pecan Meadow Pumpkin Whoopie Pies and Pumpkin Bread at Pecan Meadow Apple Pies at Pecan Meadow Brussels Sprouts and Romanesco cauiliflower-broccoli at Truck Patch Collards and LOTS of Peppers at Garner Fall flavors at Dolcezza Classic French butter cookies, Italian biscotti, mini pannetoni and pound cake at Chez Hareg. Vegan cookies at Chez Hareg plus everything we have in the adjacent post. robin 14&U Farmers Market Saturday 9-1 14th and U Streets NW

This Sunday at BFM: Sundays 10-2 First and R NW next to the Big Bear Cafe Note the meadow raised lamb, VEAL BONES and the Mushrooms. And the white sweet potatoes for baking that many people in the South prefer to the red. Painted Hand Farm humanely raised veal (including pasture) scallopini, chops, ground and stew veal, bones for making veal stock, marrow bones, Bratwurst, tongue, organ meats), maybe some shanks for osso buco!) , kid goat (leg, chops, and ground) Grass- fed Jersey beef steaks. Keswick Creamery: aged raw milk cheeses, fresh cheeses like Quark and Ricotta, yogurt, chocolate pudding Greenstone Fields Farm with shitake mushrooms and flowers New Asbury Farm: meadow raised lamb -- all cuts. Chez Hareg: Classic French butter cookies (sables etc) , vegan cookies, sugar free cookies, mini pannetoni Truck Patch now has grass fed beef finished with a choice of grass or grain as well as pastured pork, broccoli, romanesco broccol-cauliflower, greens, Brussels sprouts, rarugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, savoy and green cabbage (yes, you can buy just a half!) Garner: Collards. And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins .summer squash, green and yellow beans, potatoes, eggplant, white and red sweet potatoes.... Reid: many varieties of eating and cooking apples, apple, apple-grape and apple- cherry ciders, honey apple, apple and pumpkin butters Panorama Bakery -- baguettes, pain rustiques, multi grain, pumpernickel, whole wheat, brioche, Danish, muffins, croissants.

The Bloomingdale Farmers Market is expanding this week and celebrating with a free raffle for all shoppers at the market. The winner will get a free cooking class for two at the new CulinAerie cooking school. Any class, good for a year. Co owner Susan Watterson will be doing a cooking demo at 11 am. Keswick Creamery-- aged raw milk cheese, soft pasteurized cheese, yogurt and choc pudding Painted Hand Farm humanely raised veal and eggs Greenstone Fields Farm with shitake mushrooms and flowers Chez Hareg French cookies, vegan cookies, cakes, pies Truck Patch now has grass fed beef finished with a choice of grass or grain as well as pastured pork, broccoli, romanesco broccol-cauliflower, greens, Brussels sprouts, rarugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, savoy and green cabbage (yes, you can buy just a half!) Garner: COLLARDS/ And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins look like an elongated butternut squash but they sure taste like pumpkins and make great pies. Eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes.... Reid: many varieties of eating and cooking apples, 4 kinds of ciders, fruit sauces, preserves Panorama Bakery -- baguettes, pain rustiques, multi grain, pumpernickel, whole wheat, brioche, Danish, muffins, croissants.

October 25 Saturday Market 9-1 at 14&U News: Beef at Truck Patch Brussels Sprouts and Romanesco cauiliflower-broccoli at Truck Patch Collards and LOTS of Peppers at Garner Scallions at Mountain View Fall flavors at Dolcezza Classic French cookies, Italian biscotti, pannetoni and pound cake at Chez Hareg. Vegan cookies at Chez Hareg PLUS ALL THOSE HALLOWEEN PUMPKINS..... Faucher Flower's last week for the season. Mountain View: Always Pesticide -free Salad greens, bok choi, Chinese Cabbage, Red and Green tomatoes (think fried green tomatoes!), kale, Swiss Chard, Turnips, Beets, arugula, sweet potatoes, potatoes, scallions, mustard greens and eggs! Truck Patch now has BEEF: steaks, ground, roasts, chuck, brisket, hamburger patties, flank, Grass -fed and finished on their own choice of grass or grain Brussels sprouts, romanesco cauliflower, cabbage, arugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, broccoli, savoy and green cabbage (yes, you can buy just a half!) and that weird cone-shaped Romaneco cauliflower-broccoli. Looks like an Arcimboldo painting of people made of vegetable faces. Very flavorful. (Scientist have been fighting over whether it is a broccoli or a cauliflower.) Plus their pastured pork of all cuts and sausages and bacon. . Dolcezza: More than just a summer dessert. Some of their sorbets are savory....and many people use them as appetizers or serve them between courses. The Lemon Opal Basil is a perfect palate cleanse. Last week I fell in love with both the Pear and the Pumpkin Cinnamon flavors. The first is just like biting into a perfectly ripe bartlett and the second was a slice of a rich pumpkin pie. ( Keswick: Their 100% Jersey cow milk makes delicious yogurt, chocolate pudding and both aged raw milk and fresh pasteurized cheeses. Cheddars, vermeers and other aged raw milk cheeses. Lots of feta, quark, ricotta, too. Try some of Keswick blue cheese with a hamburger or steak! My favorite yogurt. Blue cheese and pear, apples and cheddar are cheese and fruit marriages! Kuhn: Honeycrisp, mutsu, gala, empire, jonathan, elstar, cortland, jonagold, northern spy, and other apples along with tomatoes, lots of winter squash (Please please please try the Italian butternut!) , pumpkins of all sizes, shapes and colors, honey, chestnuts, onions, sweet peppers ,a few red raspberries, asian pears and bartletts. Cider made from elstar, jonamac, honeycrisp, gala. McCleaf: Their cider is excellent for drinking cold or hot with mulling spices for our ( cooler evenings or cooking. Apples, UV filtered and Pasteurized cider, kale, squash Garner: COLLARDS! And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins. Eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes.. Faucher Flowers: Elaine's last week with us this season because all her flowers are field grown. Look for those spectacular Dahlias, Mexican Sage, Eucalyptus. Breadline: Baguettes, cookies, croissants, multi grain and whole grain breads, muffins, scones, sour doughs,fig bars. See you Saturday --RAIN OR SHINE. Robin and Luke

Here is what we will have at 14&U Saturday 9-1. Goose Eggs . At Pecan Meadow Farm. Come Early. Grass Range eggs at Mountain View Pastured Pork at Truck Patch Chestnuts at Kuhn. Kiwi berries at McLeaf 100 % grass fed beef (half Piedmontese) at Pecan Meadow Mountain View: Heirloom Tomatoes and multi- colored peppers, eggplant are still growing in the fields, thanks to all that summer heat we had until today. But the greens are happier to have cool weather: kale, head lettuce, chard, kale, mustards, bok choy, chinese cabbage. Purple- top turnips, arugula, sweet potatoes, hot peppers,eggplant, beets and radishes-- and come early for their grass range eggs! Dolcezza: MORE THAN JUST A DESSERT Some of their sorbets are savoury....and many people use them as appetizers or serve them between courses. The Lemon Opal Basil is a perfect palate cleanser! And the sweet gelatos are great -- I love the pistachio but many people are swooning over the cinnamon. Keswick: Their 100% Jersey cow milk makes delicious yogurt, chocolate pudding and both aged raw milk and fresh pasteurized cheeses. The cheddars all sold out before the end of the market last week but Melanie should be sending more this week. Lots of feta, quark, ricotta, too. Try some of Keswick cheddar or blue cheese with a Pecan Meadow hamburger or steak! Kuhn: Honeycrisp, mutsu, gala, empire, jonathan, elstar, cortland, jonagold, northern spy, and other apples along with tomatoes, lots of winter squash (Please please please try the Italian butternut!) , pumpkins of all sizes, shapes and colors, their own excellent canned peaches (fresh are over!), honey, chestnuts, onions, sweet peppers ,a few red raspberries, asian pears and bartletts. Cider made from elstar, jonamac, honeycrisp, gala, and maybe some tomatillos. McCleaf: Kiwi berries? . . Apples, UV filtered and Pasteurized cider, kale, squash, okra, tomatoes, peppers. They won the pear contest last week -- fabulous small green pears -- ask ROY! they look like tiny bartletts. Truck Patch: Emerald Green Broccoli, , Red Radishes. Brian's tables are full of tomatoes, arugula, salads, stir fry and braising greens. string beans, Basil,, chives, cilantro and lots of fresh pastured pork chops, ribs, roasts, shoulders and stews. New this week: ( The Savoy and red cabbage go very well with his pork) Pecan Meadow Farm: 100 % grass fed beef. ( Dino, they are Half Piedmontese!). Tender and delicious. Steaks - Porterhouse, T-Bone, Delmonico, Sandwich Steak, Eye Round, Chuck and Arm make easy to cook slow roasts for these cooler nights. Ground Beef, Hamburger Patties, Bones, Liver, Heart, Tongue and Tail for humans and dog! Plus their meadow lamb Lois' pumpkin Whoopie pies and pumpkin bread from their own pumpkins.... and Cornmeal rolls from corn they grew and ground themselves. You can pre order Goose or Mallard or Muscovy ducks for delivery on Saturday. Email: bluemeadowbeef AT juno DOT com Garner: Summer and Fall crops. A new crop of heirloom and cherries tomatoes from Garner's Northern Neck, Virginia fields. And purple and yellow peppers as well. They are lucky to have that warmer micro climate. Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, kabocha, neck pumpkins), eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes.... Breadline has their classic French classic baguettes, whole wheat baguettes, sun dried tomato breads, croissants, muffins, fig bars, ciabatta, focaccia, whole grain, multi grain and sour dough boules and loaves. Faucher Meadows: Elaine uses lots of her Great Falls meadow- grown dahlias, glads, snapdragons, Mexican Sage and other Fall flowers in her beautiful bouquets. Robin

Free Cooking Class for two at the new CulinAerie Cooking School. All 14&U Farmers Market shoppers: Get a free raffle ticket to win a free Cooking Class at Susan Holt's and Susan Watterson's new CulinAerie Cooking School. Two Cooking Demos this week at 14&U Farmers Market 10: AM -- Juiliette Tahar of Healthy Living, Inc will fry up a mess of fresh market greens. 11:30--Susan Holt, co-owner of CulinAerie, will demonstrate a Swiss Chard and Bacon tart. 12:30: We will pick the winner of the raffle. Win a free cooking Class for two at CulinAerie, the new cooking school on 14th Street. What is at market this week? Kiwi berries, Bitter melon (bitter gourd), YOUNG pastured lamb, 100 % grass fed, half Piedmontese beef that is both delicious AND tender. Apples, pears, pastured pork, tomatoes, corn, peppers, okra, beans, cucumbers, potatoes, lettuces, salad mixes, Swiss Chard, Turnip Greens, Mustard Greens, Mizuna, Spinach, Zucchini, Winter Squash, Broccoli, black eyed peas, tomatoes, ciders, chestnuts, free range eggs, kales, sweet potatoes, pumpkin whoopie pies, eggplant, butternut, ,spaghetti, carnival, kubochi, winter squash,pumpkins, dahlias, cut Sheffield mums, Blue Salvia,Mexican Sage, Bread line cookies, scones,croissants, baguettes, breads, Keswick yogurt and cheeses plus.... Dolcezza Gelato and Sorbet! Saturday October 10 9-1 14&U Streets NW in front of the Reeves Center.

We Farmers market are always looking for good bakers! And a new baker does not need a retail location to sell lots of bread in farmers markets.

NEW: TENDER grass fed and finished beef. We have a new producer with the best grass fed and finished beef I have tasted in the area. TENDER and very flavorful. They have a Piemontese bull and the beef fattens up nicely on grass and is tender without being fed grain. I keep repeating that because grass fed beef often is not tender. He also raises geese and ducks (Mallards and Moscovy). The Mallard is also a revelation. Saturday 9-1 14&U Streets NW (And all of our other great producers, of course!)

Dolcezza Artisanal Gelato and Sorbet has joined the market. Mountain View (uses organic methods for all their vegetables. No Pesticides, ever. Organic in all but certification.) Be sure to come earlyish for their excellent Grass Range Eggs. EGGPLANT, Swiss Chard, beautiful heirloom tomatoes and Cherry Toms. Peppers: Hot Peppers, of course, Hungarian yellow wax, Bulgarian carrot, Super Chilio, Thai and mushroom are Eggplant, Okra, Cucumbers, Squash, Leeks, Storage and Bunching Onions. Basil. Potatoes: Which one will Atilla decide to harvest this week?! And if you are making tomato sauce or lots of roasted tomatoes for the freezer or gazpacho, ask about their seconds. A good deal for good tomatoes. plus lots of peaches & nectarines, white & yellow,plums,maybe apricots,rambo,summer macs,blackberries,,red rasp, cider, honey tomatillos,onions,shallots,basil, fennel, leeks, cherry tomatoes, heirloom tomatoes,fennel from Kuhn, McCleaf and Truck Patch. and Truck Patch pastured pork... and NanBon desserts and Bread line Breads and muffins.

That sounded exactly like our dinner Friday night there. And we snagged a table outside at 7:30 pm.

The BFM (Bloomingdale Farmers Market) is a small, community, producer only farmers market every Sunday from 10-2 right next to the Big Bear Cafe on First and R Streets NW. For all you squash blossom fans, we have squash blossoms just about every week. We have a very large selection of heirloom tomatoes from Reid, Truck Patch and Garner. Salad and cooking Greens and Fresh Pastured Pork from Truck Patch every week, Pastured Lamb every other week from New Asbury, and the usual cornucopia of summer fruits and veg. Shelled lima beans and black eyed peas this week at Garner. Purple and yellow beans at Truck Patch. And the best coffee in DC right next to the market. Reid Orchards Truck Patch Garner Produce Bread Line Nan Bon Desserts 7th Street Garden New Asbury

Glad you enjoy it! This week Garner is running a BIG sale on boxes of tomatoes. So, if you want to can, freeze, dry or otherwise preserve tomatoes, this will be a good week for it. And we will have more okra (yes, it is very hard to pick. I am growing some myself this yea for the first time and I picked some this morning. It really resists being cut off the plant. Some other things to tempt you.... at Mountain View, for instance: Potatoes: lots...red, yellow, purple. Tomatoes: Tons of heirlooms as they finally start to come in. About 20 different varieties Cherry tomatoes: Sungold, Juliet, Black cherry Peppers: Lots of green and some red and hot (hungarian hot wax, thai hot) Eggplant: Orient Charm, Orient Express, Rosa Bianca, Nadia... and a special guest producer on Saturday, Dolcezza Gelato, for the Dog Day Saturday Market with the following flavors created with local produce/cheese. GELATO: Keswick Creamery LEMON RICOTTA CARDAMOM, Blue Ridge Dairy MASCARPONE, Valrhona Chocolate Amargo (dark chocolate gelato), Pistacchio di Bronte (sicilian pistacchio), Dulce de Leche. SORBETTO: Lime Cilantro (cilantro from Gardeners Gourmet), Lemon Opal Basil (Opal Basil from Gardeners Gourmet), Toigo Orchards YELLOW PEACH BOURBON, Toigo Orchards PLUM (whatever plum is available), Westmoreland Berry Farm RASPBERRY, Westmoreland Berry Farm BLACKBERRY, Toigo Orchards SOUR CHERRY plus lots of peaches & nectarines, white & yellow,plums,maybe apricots,rambo,summer macs,blackberries,blueberries,red rasp, cider, honey tomatillos,onions,shallots,basil,cherry tomatoes, heirloom tomatoes,fennel from Kuhn, McCleaf and Truck Patch. and Truck Patch pastured pork... and NanBon desserts and Bread line Breads and muffins.