marketfan

Anna makes a good point. Many producers will offer discounts for large quantities for canning sauces and jams. Just ask your favorite.

Sorry I missed your question! If you need more of their toms for future canning, email Bernard at wboylejr AT gmail DOT com. Truck Patch has also run sales on canning toms this summer.

Hi Tomato sauce fans, (or tomato marmelade or oven roasted tomato or dried tomato fans) Garner's Produce is starting their annual BIG sale on 25 pound boxes of field tomatoes. The perfect Primo Reds are 20 dollars a box and the seconds are 15 dollars a box. Email to reserve your box(es) and mention which market will be your pickup. email: WBBOYLEJR@ GMAIL.COM PICK UP CHOICES: 14&U Saturday 9-1 corner of 14th and U NW Bloomingdale FM 10-2 First and R NW best, robin

Some off the producers are also at Palisades on Sunday

Sunday at BFM First and R NW 10-2 The biggest news is that Garner will have bicolor Corn!. And my favorite eggplant (they look like buttocks), very creamy and delicious sliced and baked or grilled. And that Truck Patch's aged beef is back, maybe for this week only. He does not have much but if you want TP steaks or brisket for July 4, come Sunday. REID ORCHARD: Berry Bonanzas at Reid. Blueberries, raspberries, gooseberries, the first apricots, and last of the strawberries. In Provence for a few weeks in early June, we eat cherries with every single meal. We pick dark sweet cherries from our neighbors' trees and heap them in huge bowls in the kitchen or dining room. Cherry Clafouti appears at every dinner party. EVERY dinner party. Frankly, by the end of June, we are tired of it, but not the first 10 or 15 clafoutis... and it is easy, just a thick batter or custard cake studded with cherries, baked in a large gratin dish. My village categorically believes that you must leave the pits IN, some villages pit the cherries but we consider them heretics. The Clafouti recipe is at the market table and Reid will have lots of sweet and pie cherries.Patricia Wells has a version that dispenses with the pits but includes berries because the season overlap. DOLCEZZA: : Blueberry & Cream Gelato is the newest. I am still in love with Cappuccino, what an iced coffee aspires to be and never achieves. NORTH MT PASTURES: Pink Kraut and Kimchi to go with those TruckPatch hotdogs, Ginger Carrots, Dixie Boudin, Hot and Italian Sausages. Guanciale, Tesa and Breakfast Bacon. Eggs. Chicken. GARNER: The summer vegetables are here. Corn if you come early, Tomatoes from the fields, eggplants, candy onions (and Bernard writes: they are SWEET and perfect for salads and burgers) Flat Italian beans, wax beans, green beans, arugula, beets (yellow touch -tone and red solos), kohlrabi, blackberries, sweet cherry tomatoes, peppers, raspberries, cucumbers, new potatoes, celery, squash blossoms, summer squash in all shapes and colors and nationalities. Cabbages, chard, red, russian and green kales, cauliflower and romanesco . Spring onions. TIP: I bought Garner's Italian flat beans on Sunday. They are small, sweet and meaty. I parboiled them, tossed them into a skillet in olive oil with sauteed onion and garlic and some cherry tomatoes and let the veggies saute until the beans crisped and the tomatoes squished. Finished with chopped mint and chives. Simple and so good. KESWICK: This week their Spring Cheese is back! Spring Cheese is made when the cows first start spring grazing and then aged. They love to eat the spring garlic hidden among the young green grasses and it flavors their milk. Spring Cheese is a beautiful yellow color, creamy with a fresh lactic tang and a hint of spring garlic. It melts well and is great for snacking! Stefano and I fell for their Aged Reserve Tome last week. I had not tasted it for a long time and it is has developed into a very European style cheese -- like a true aged Gruyere or a French Comte. Stefano used it in his cooking demo.....Also this week, Bovre is on sale, $3.00 each. Perfect for stuffing squash blossoms Feta cheese is my choice for summer tomato- cucumber salads. And they have several of them. But melted cheese is what you want for burgers or grilled vegetables. I like their spicy Dragon's Breath or the smooth Vermeer, but there are lots of others. Their beer/cider/wine washed tommes are made in a Provencal Alpine style and are perfect with a cold beer or chilled rose on a hot day. And don't forget the yogurt for those berries. For me that is a marriage made in heaven. I confess to a real Keswick yogurt addiction. COPPER POT Yes, Pasta makes a great summer meal. Stefano showed us how to make light cold summer pasta dishes last week. The key is using lots of slivered vegetable with the ravioli and tortellini. Lots of ravioli and tortellini, soups and jams. SNOWBEAR: Leeks, peppers for early risers. Lots of cucumbers, leeks, summer squash, fennel, all kinds of beets, cabbages, carrots, scallions, mustards; Arrow, green Savoy, red cabbages Kales, chards, Nancy's homemade farm-style breads. You can saute any of these greens with garlic and ginger. Just roll them into a cylinder, slice them thinly, and saute them up fast. Come early for the carrots. TIP: I LOVE mixing up grated beets, fennel, turnips, cabbages and carrots into a colorful confetti of a slaw. You can mix and match. Just remember the rule: salt the slaw, let the juices collect, THEN dress with oil and vinegar or mayo. Add sliced scallions or onions and lots of herbs. PAINTED HAND: LOTS OF goat and sausages made without pork casings. Bratwurst. Caprachetta (cured goat bacon) Humanely raised Rose Veal. Dog treats. TRUCK PATCH: BEEF is back! And those pastured pork hot dogs, too. And lots of chickens. Eggs. Summer squash. Lots of Greens: lettuce, salad mix, stir fry mix, arugula, Swiss chard, curly kale,herbs. Radishes. Pastured Pork. Grass fed beef. . Ground meat: beef, hamburger patties, ground pork, loose sausage, and ground ham. Sausages: Kielbasa, Andouille. sage, celery, applewurst, country hot, mild and hot Italian, sweet Italian with fennel, kielbasa, bratwurst. Steaks, chops and tenderloins, spare ribs, baby back ribs, pork shoulder. Their much admired bacon. Salad greens: spinach, arugula and mesclun. Kale, swiss chard, baby Swiss chard and maybe Red Lollorossa. Spring onions, red, yellow and white. Beets, red, golden and striped. Squash with and without the blossoms, maybe a few cucumbers. Herbs, chives, garlic chives, mint and chocolate mint. PANORAMA: Breakfast breads, croissants, sliced and loaves. French style breads, baguettes, pumpernickels, rye, whole wheat, sour dough. See you Sunday. Robin, Beth, and Carrie

Market Update for Saturday June 24: The biggest news is that we will have both corn and peaches. Bernard (Garner) was carefully picking the best of his bicolor Friday afternoon. He said it will be sweeter and very abundant next week, but this week there will be corn if you come early. ( I actually like it slightly less sweet for Mexican recipes,) And Eggplants and blackberries that he waited three days to pick so that they would sweeten up. Kuhn posted to facebook that they would have the first peaches for early birds as well. And "We will also have a mix and match special on Blueberries and Red Raspberries - any 2 for just $9.00!!! Also Sweet Cherries are on special - 2 pints for $8.00 or 2 quarts for $13.00. Looking to make jam, bake a lot of pies or freeze some fruit for winter? Ask about our flat prices on Blueberries and Sour Cherries for even bigger discounts!" Lots of cherries, sweet and pie at Kuhn and McCleaf. I tasted Kuhn's on Wednesday at Donne' Malloy's new NoMa market and they were sweet and juicy and tart, all at once. Very good. Raspberries, too. All these cherries remind me of Provence in early June. Les Temps des Cerises -- and for a few weeks in early June, we eat cherries with every meal. We pick dark sweet cherries from our neighbors' trees and heap them in huge bowls in the kitchen or dining room. My friend, Lory, has a HUGE tree that covers half her large yard and supplies most of the village of 350 people. Cherry Clafouti appears at every dinner party. EVERY dinner party. Frankly, by the end of June, we are tired of it, but not the first 10 or 15 clafoutis... and it is easy, just a thick batter or custard studded with cherries, baked in a large gratin dish. My village categorically believes that you must leave the pits IN, some villages pit the cherries but we consider them heretics. The Clafouti recipe is at the market table and the orchards will have lots of sweet and pie cherries. (Patricia Wells leaves OUT the pits and adds raspberries and other berries to her version.) MOUNTAIN VIEW: Taste the new Garlic Scape Sauerkraut, 4 kinds of Kimchi, Kales, Swiss Chard, Carrots, Braising greens, Beets, shallots, Fresh Garlic, Tomatoes. Spanish Onions, Head lettuce, Squashes, Cucumbers. NORTH MT PASTURES: Pink Kraut and Kimchi to go with those TP hot dogs, Ginger Carrots, Dixie Boudin, Hot and Italian Sausages. Guanciale, Tesa and Breakfast Bacon. Eggs. Chicken. GARNER: The summer vegetables are here. Tomatoes from the fields, eggplants, candy onions (and Bernard writes: they are SWEET and perfect for salads and burgers) Flat Italian beans, wax beans, green beans, arugula, beets (yellow touchtone and red solos) , kohlrabi, blackberries, sweet cherry tomatoes, peppers, raspberries, cucumbers, new potatoes, celery, squash blossoms, summer squash in all shapes and colors and nationalities. Cabbages, chard, red, russian and green kales, cauliflower and romanesco . Spring onions. TIP: I bought Garner's Italian flat beans on Sunday. They are so sweet and meaty. I parboiled them, tossed them into a skillet in olive oil with sauteed onion and garlic and some cherry tomatoes and let the veggies saute until the beans crisped and the tomatoes squished. Finished with chopped mint and chives. Simple and so good. PLANTMASTERS: Our own Pop- Up Garden center every Saturday. Flowers, vegetables and herbs to plant. Lots of succulents for home or garden. Unusual cut flowers. Monster Lilies this week, with 10-14 flowers per stem. KUHN: Berry Central: excellent blueberries that are juicy and sweet and tart at the same time. Especially the big ones. Red Raspberries, sweet Cherries, pie cherries. Garlic Scapes. French breakfast radishes, leeks to grill or marinade, butter head and green leaf lettuce. Cider. Jellies and Jams. Dried Fuji apples. Oregano, Tarragon, Mint, Thyme, Sage, Lavender, Catnip. Basil and Thai Basil. Bouquets. MCCLEAF: Emperor Francis WHITE cherries, Valera and Ulster red cherries. Red, green and dinosaur gray--green (Lacinato, Tuscan) kale, first of their blueberries. Mild spring onions with tops. Fresh garlic, Garlic scapes.. Red and Romaine lettuce. Swiss chard, broccoli, cameo and Fuji apples. Honey Crisp Apple sauce, cauliflower and squash. TRUCK PATCH: BEEF is back! And those pastured pork hot dogs, too. Eggs. Summer squash Lots of Greens: lettuce, salad mix, stir fry mix, arugula, Swiss chard, curly kale,herbs. Radishes. Pastured Pork. Grass fed beef. . Ground meat: beef, hamburger patties, ground pork, loose sausage, and ground ham. Sausages: Kielbasa, Andouille. sage, celery, applewurst, country hot, mild and hot Italian, sweet Italian with fennel, kielbasa, bratwurst. Steaks, chops and tenderloins, spare ribs, baby back ribs, pork shoulder. Their much admired bacon. Salad greens: spinach, arugula and mesclun. Kale, swiss chard, baby Swiss chard and maybe Red Lollorossa. Spring onions, red, yellow and white. Beets, red, golden and striped. Squash with and without the blossoms, maybe a few cucumbers. Herbs, chives, garlic chives, mint and chocolate mint. PECAN MEADOW: All grass- feed -and -finished beef Bratwurst and Chorizo for those who do not like pork. Pastured Lamb. Pastured Goat. Very tender rabbit. Eggs. COPPER POT Yes, Pasta makes a great summer meal. Stefano showed us last week at Bloomingdale how to make light cold summer pasta dishes last week. The key is using lots of vegetable with the pastas. Lots of ravioli and tortellini, chilled summer soups and jams. CHERRY GLEN GOAT CHEESE: French- style Chevre, ricotta, crottins to grate, soft- rinded, brie- like cheeses that are creamy in the middle and firm white on the edges. Silver. Ash. Chipotle. Classic. Every summer salad goes well with goat cheese. Please try a free taste Saturday if you have never had it . In France, Christophe, the goat cheesemaker and jaz fan, asks: bien affine? And I would say that these are demi affine. Creamy AND crumbly, both. He always have 4 or 5 versions, totally fresh, a few days old, starting to age, half aged and very well aged. Cherry Glen has fresh chevre and the semi aged Silver, Ash, Chipotle, Classic and the very very well aged Crottins. Very French! PANORAMA ARTISANAL BREADS: French style breads, baguettes, loaves, boules, sliced and not.

Just a few highlights from tomorrow's market: Stefano Frigerio, excellent Italian chef and owner of Copper Pot, is doing one of his very rare cooking demos Sunday at BFM at 11. Lots of Cherries and some apricots, raspberries, strawberries at Reid, Blackberries, eggplant, tomatoes, squash blossoms, peppers at Garner. Including my new favorite Butta squash. It is pale yellow, its skin scratches so you won't find it in stores after this year, the flavor is concentrated and buttery. My second favorite is the pale green squat/oval Lebanese Kousa. Both will be on sale tomorrow. Truck Patch has hot dogs now from their pastured pork. And since we have kimchi at North Mt Pastures, I see a kimchi hot dog in my immediate future dining plans. And franks and sauerkraut. Speaking of North Mt Pastures, the current batch of prosciutto is extremely good. Keswick is working on their own Talegio. They call it Scratch cheese right now because it is a draft version. Painted Hand has a new Bratwurst and Caprachetta, two versions of cured goat belly. SNOWBEAR: Nancy's Squash and Vegan carrot breads are back. Zucchini, yellow squash, cucumbers, Bolero carrots. Garlic scapes. Last snowpeas of the season. beets, turnips, Arrow, green, savoy, red cabbages, bok choy cauliflower, spring onions, scallions, radishes, snowpeas, Rainbow chard, mustard greens. Russian, Dinosaur, Curly Kales. DOLCEZZA: Blueberry Lemon Thyme, Lime Cilantro, Lemon Opal Basil, Blood Orange, Cappuccino, Cucumber Taragon Gin, Orange Honey Cardamom, Lemon Ricotta, tahitian Vanilla Bean, Mexican Coffee, Valrhone Chocolate Amargo. I tasted the Cappuccino today for the first time this year. As it melted in my mouth, I thought: "this is what iced coffee aspires to and never becomes." A customer next to me bought Lemon Opal Basil to top a fruit salad she was creating with berries and cherries. Since I always dress mine French style with lemon and mint or basil, I know it will be a very successful combo. TRUCK PATCH FARMS: Asparagus, Arugula, Spinach, squash, squash blossoms, mesclun, Swiss chard, kale, red beets, golden beets and chioggia beets, spring onions, chives, garlic mint. Chickens, eggs, and lots of pastured pork. I am about to start making David Tanis' Chilled Pink Borscht every week. The beets I get in France are never as good as the ones we find here. And they take HOURS to soften. We are open rain or shine Robin

My husband is a prof at UMD and he will be thrilled. As you know there is a dearth of good food there. You will do well. I remember how quickly Mandalay became successful once the faculty discovered it.

Quick Update on BFM Memorial Sunday Garner's strawberries have said goodbye for the year but early birds (10 am) will find raspberries and bright yellow squash blossoms standing up in their boxes, ready for stuffing instead. And new potatoes and zucchini, pale green kousa, golden and patty pan squash. This may be the first and only week for the shelled English peas, depending on the heat next week. Lots of lettuces this week, beets,chard, kales, spring onions, sugar snap peas. Plants and herbs too. Last week of Asparagus. Reid is replacing Garner as strawberry central as their PA berries come in this market. Truck Patch finished picking their strawberry fields today and will bring them Sunday. Janice has a great sale on slightly squished but very sweet seconds for jams and muddllng and home made sodas. North Mt Pastures upped the heat a bit on their kimchi batch this week. They have Guanciale, Tesa and Breakfast bacon, lonzino and prosciutto and 4 good sausages including their personal favorite special -- Lincolnshire. Brats at Painted Hand and Truck Patch. Goat, rose veal and smoked trout at Painted Hand. 10 different sausages at TP, ribs, pork steak, chops, roasts for pulled pork, hamburgers. Dolcezza has a very refreshing cucumber mint to try and lots of strawberry gelati. SnowBear's greens are exceptional. (Ask Nancy for the mustards Robin loved.) Just a few highllghts..

Quick Update for Memorial Day: We have some surprises at the market today: raspberries, squash blossoms, the baby squash grew up into adolescent zucchini, kousa, golden, pattypan after two days of 90 degree weather in the Northern Neck. New potatoes, Spring Onions. Garlic Scapes. The English peas may not be there next week if the heat continues. Mountain View brought the first of Shawna's gingery Kimchi and lively Sauerkraut. Both are excellent . Fermented food fans now have TWO places for their tradtional picklels: Mountain View and North Mt Pastures and they are creating very different kinds of traditonally fermented pickles. NMP has gingery carrots and Sauer Turnip I have never seen so many lettuces. McCleaf has a 6 foot long table of lettuces alone and finally came with .3 huge bags of their sweet kale. First time this week. They added Lacinato this week, too.

True of my block here when I moved in. I have been living in the neighborhood since 1988 and we call the area U Street or 14th and U. Standard and Cork Market are in our ANC 1B, Cork Restaurant and Estadio are in the Logan ANC if you want official designations. But I think of all four as in my quartier. And ,frankly, we all tend to include anything from 9th to 16th along U and down 14th from W to P Street, even though the Logan Circle residents would object! But visitors arriving by the U Street Metro would find all of that within walking distance. Here are the boundaries of the U Street Neighborhood Assn: 16th Street to the West 8th Street to the East "S" Street to the South and Barry Place to Florida Avenue to W Street to the North There was the Mid City Business Association which included restaurants on and off U and 14th Street corridors but I don't think the name has taken off in public's mind so not so useful for people browsing. When someone asks me where i live I always say either U Street or 14th and U..

Yes, we do and we will be open Rain or clouds or shine. First and R NW next tot he Big Bear Cafe at 10 am A quick overview but NOTt a complete list because I lost the text while I was typing this GRRR and don't have time to recreate it. For the early birds, free samples of Whisked!'s excellent bar cookies and brownies at the market table Sandy has a new product -- she is smokiing PA fam raised Rainbow Trout with hickory and apple North Mt Pasture has 16 month old Prosciutto -- I sampled it yesterday -- very buttery plus GUANCIALE, Lonzino, 3 kinds of Bacon including Italian style Tesa North Mt also has 4 or 5 different trad fermented pickles -- a Japanese form of Kimchi, Gingered Carrots, Sauer Turnips, etc EGGS at both north Mt and Truck Patch 3 varieties of Strawberries Purple and Green Asparagus Sugar Snap Peas Broccoli and Broccoli Raab and Collars at Snow Bear Beets in many colors, turnips, radishes Lots of greens - including 4 kinds of kale Keswick has a new Tome - 1.5 years aged and creamy and good for grating Dolcezza is making the most of the local strawberries in their gelati And for LAMB LOVERS, sad news, New Asbury will only be at market TODAY and then not again for several months unti the Spring born Lamb are ready. Tender, flavorful Loudoun County Lamb. Robin And lamb lovers: this is the only Spring visit of New Asbury with their excellent young, tender Loudoun County lamb. They will not be back until Fall, probably when the Spring born lambs are ready. Gardeners: a nursery's worth of starter herbs and vegetable plants at Reid and good ones at Snow Bear and Garner.

I had the tongue tacos Saturday night. They were very good. The beans and the rice were bland

Yes, we reopen today! 9-1 at 14th and U Streets NW. I am very excited about our new bakers, Stephanie Willis and Jenna H of Adventures in Shaw and Modern Domestic blogger fame. Their new venture is called Whisked! Modern interpretations of American Classic Desserts. I tasted a lot of their sweets a few months ago and I was impressed. And they are not too sweet. Hand Pies. Seasonal Fruit Pies. A very addictive Molasses Spice Cookie. Bar Cookies (Lemon, Turtle, Grasshopper). Cupcakes., Quickbreads. And savory tarts that will change each week with the season. This week: Asparagus and Goat Cheese, fx. Seasonal specials today: well, the wet weather has certainly helped the asparagus and all our veggie producers are touting theirs as the best. I am always impressed by Kuhn's tiny spears with CLOSED tips. So hard to find. Stefano has asparagus soup at Copper Pot. And I mentioned the Asparagus Tart at Whisked! STRAWBERRIES at Garner for the early risers. Sorrel at Truck Patch Another hard to find herb. I love it in omelets and in spinach sorrel soup...but of course it is the classic fish sauce. Nettles at Mountain View Again, a great French soup ingredient and yes, you must wear gloves while washing and chopping the stems. Stefano has nettle gnocchi this week. Freshly pressed apple cider at Kuhn. That's rare this time of year.. Sunchokes, 5 different kales, several different chards. spinach. mustards. lots of lettuces and arugula. Baby beets with their greens. Granola from their own oats at Pecan Meadow Dolcezza. gelato. Copper Pot.Pastas, sauces, jams. Cherry Glen Goat Cheese. McCleaf. Pecan Meadow's g rass fed Piedmontese beef and Lois' PA Tradition baking. Panorama has new breads. Stop bv and say hello.

The owner has a lot of experience working on a farm in Austen, Texas. They have a stand at the Riverdale FM. They had a 90 member CSA last year and they are doubling it for this year. They will do drop offs in any neighborhood with at least five subscribers. The DC drop offs will be on Thursdays, PA on Wednesday.

Brisket with sliced onions and carrots, roasted tomatoes from the freezer and chopped tomatillos--- seasoned with chiles, garlic, Mexican oregano and fennel seed.

Coincidence. we were there as well, arrived just before 2 pm.

Just went through this with my husband after his gum surgery. After a day or two, a variety of purees and soups really paled and he wanted something that approximated texture -- so I started making crustless quiches and similar egg- enriched baked purees/souffles. Risottos worked well.

Is anyone else looking?

add my please to that!

Of course it HAS to be Chinese and a movie on the 25th. The New York tradition. (The 24th I am celebrating Christmas Eve with friends who do) Suggestions, anyone?

I am sorry about that. When I lived around the corner from them for a year, I went there often. They are friends of the owners of a great Algerian/ Parisian bakery and lunch place I love.

Hi everyone, 14&U will be full of fall root vegetables and greens and salads and radishes and brassicas of every variety, a huge selection of apples and unusual winter squashes, many potatoes and sweet potatoes, plus the summer vegetables that the freeze has so far spared Garner. A full market. And please visit our guest flower grower, Plantmaster. They have startlingly beautiful branches of saturated Fall colors: reds Ilex and purple beautyberries and orange bittersweets. Just want you want for your Thanksgiving tables. *NEW Spiced cake Pumpkin rolls with Keswick Quark Icing at Pecan.... *October (fresh shelled) beans and Vitamin Greens at Garner *Every color of Cauliflower throughout the market: white, yellow, lime green spiral Romanesco broccoli cauliflower *Cabbages in every color, size and shape: green, red, Arrow, Napa, Savoy *Kales - Dinosaur, Red Bore, Green, Russian, *Looking for QUINCE? Quince jam at Copper Pot: Quince sorbetto at Dolcezza. *Pheasant and venison pastas.... and hay smoke gnocchi at Copper Poto *THREE kinds of beans: yellow, green and Roma at Garner-- *Sunchokes at Mountain View and Kuhn (good pureed with rabbit ravioli) *green tomatoes to fry up or make into chutney or pickles for T-day. *Lots of tender greens, sweetened by the frosts.... *Sale on Chicken Wings: Buy one pack, get one free at Pecan Meadow *Fresh Moscovy whole ducks and duck breasts at Pecan Meadow Yes, there are still grass strolling, grub eating turkey at Truck Patch. Want to special order some Holiday Baking from Lois? Stop at the Pecan Meadow Tent. Heads up. Next week we will be holding a fundraising bake sale for the DC State Fair (which started this year.) Thrifty DCCook and local food bloggers will be contributing the baked goods and running the stand. More on that later. Here is the link: if you want to join. My link Truck Patch has a new butcher for their famous pork, and is bringing some new things to market this week: pulled pork, smoked kielbasa, smoked pork chops, Roll (a PA version of Canadian Bacon ). They should also have Brussels sprouts for about 15 minutes at 9 am before they sell out... Don't throw out your beet stalks. This week I was about to throw away the stalks from some beautiful beets I had just bought and was roasting in the oven. The leaves were already cut into strips for sauteeing when I wondered for the first time: Are these stalks edible and tasty. I looked around my cookbooks and discovered that they are often treated like chards stalks in France -- bake them into a gratin. But I made soup of them. And they were delicious. I have thrown away thousands of beet stalks in my life, but no more!

Yep. It is true. I bought a rib eye from Sandy and it had the weirdest yellow fat and was the most tender beef I have every tasted. (Full disclosure: I run the market but it it is still true). Finished on alfalfa -- not grain. Sandy is kown for her pastured rose veal and naturally browsed goat but she has been wanting to raise a couple of Jersey bull calves to full maturity only on grass for some time now and I can say that this experiment was a success. She will have this beef for a few more weeks. Robin

This week at 14&U FM: It is last and first week for a number of things. (And the market has five more weeks to go.) Our wonderful flower farmer, Elaine Faucher, retired and folded her tents for the last time. She grew spectacular flowers on her 2 acres of flower meadows in Great Falls MD and we will miss her. But we are trying out some successors. Leon Carrier of Plantmasters will be a guest flower farmer this week. He has been growing flowers wth his wife Carol for 30 years, also on 2 acres of flower meadows and in the borrowed backyards of seven of their neighbors in Laytonsville (near Olney). They pick Friday for their Saturday markets and this week will have Mexican Sage, Butterfly Weed, Ilex, Sunflower, Limelight Hydrangea, Zinnias, Dahlias and many other flowers. Chestnut lovers: last call at Kuhn and McCleaf. Corn lovers: last week at Garner. I bought 6 ears last week and they were tasty so I will probably be making my last Mexican corn soup and succotash this weekend. Quince and Goldrush apples and SUNCHOKES this week. Kuhn grows excellent sunchokes and I am looking forward to simmering and then sauteeing them with garlic, cardamom and chives or sauteed with shallots and lots of mint. Broccoli and Cauliflower have arrived. Brussels sprouts are still a week or two away but Truck Patch told me that he is expecting a freeze in New Windsor, Maryland Saturday night that will terminate his summer crops (kra, field tomatoes, eggplants, peppers) but sweeten his Fall greens and brassicas. SALES: Speaking of eggplant, Garner continues to have a crazy cheap sale for eggplant at their stand. You can stuff a plastic bag full of any eggplant for just ten dollars. One person managed to get 15 pounds into the bag. Sweet potatoes last months in a cool, dry place and Garner is selling 25 pound boxes for just 20 dollars. ( And he may still have boxes of tomato seconds for 12 dollars.) If you are looking for a Free range (pastured) Broad Breasted White Turkey, reserve one at Truck Patch. COPPER POT: NEW FALL FLAVORS. The cooler weather has inspired Stefano to stuff Autumn into all his pastas. So, Pasta Time is back now that we are all willing to heat up our kitchens again. For me, his stuffed pastas are the epitome of Fast Food the way it should be. And I love that he gets all of his major ingredients from the the local farmers. Confit duck ravioli, maple- roasted pumpkin tortellini, braised rabbit ravioli, grass- fed beef tortellini, coq au vin tortellini, red beet and goat cheese ravioli, sweet and regular potato gnocchi, cavatelli, grilled pumpkin pappardelle and a unique sauce: Mallard Civet (braised duck in red wine, very good with gnocchi and pappardelle). KUHN: Last week for Chestnuts, First week for Sunchokes and GoldRush apples, Bosc Pears, QUINCE. Other apples include: Honeycrisp, ambrosia, gala,shizuka, fuji, nittany, stayman, braeburn, jonathan, jonagold, Northern Spy,York, Granny Smith. Raspberries, strawberries. Heirloom omatoes, shallots,red onions, cherry tomatoes, cheese and Italian frying peppers. A huge variety of European, American and Asian squash My link Apple cider, canned peaches, jams. Basil, dill, Italian flat leaf parsley, thyme, oregano, Sage,Marjoram, Tarragon, Rosemary, Lavender, catnip and Chives. I am determined to persuade people to preserve herbs for winter. Dry thyme, oregano, marjoram, tarragon, lavender, sage by hanging bouquets upside down out of direct sunlight.(I don't care for dried rosemary or parsley very much) Puree basil or cilantro with oil and freeze into ice cubes for the winter. I think the pureed basil with olive oil cubes makes for the best winter pesto because you add all the other ingredients only afer you defrost the cubes. String hot peppers and dry in an airy sunny place. MOUNTAIN VIEW: CERTIFIED NATURALLY GROWN. No pesticides ever on their salad greens, kale, swiss chard, mustards, bok choy, collards, beets, sweet potatoes, potatoes, winter squash, braising greens, Arrowhead cabbage, arugula. And their EGGS come from chickens that run free on grass. GARNER: Pumpkins. Red and yellow peppers as well. Plus Collards. beets, spinach, arugula, red bore kale, leaf lettuce, Swiss Chard, baby white and spicy red turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkin, limas and he has been promising me October beans for this weekend. PECAN MEADOW FARM: EGGS. Lois has mini carrot cupcakes, pumpkin whoopie pie, pecan pies, apple pies, pumpkin pie, and sweet breads (carrot, zucchini, pumpkin). All from local produce. Cornmeal from their own indian corn that Ryan grows and that they grind themselves. Indian Corn Popcorn. Yes, their beef is great. All grass- fed and all grass- finished beef from half Piedmontese cows. Steaks - Porterhouse, T-Bone, Delmonico, Sandwich Steak, Sirloin. Eye Round, Chuck and Arm make easy- to- cook slow roasts and stews for rainy days and cooler nights. Ground Beef is ground for them by a small local family farm butcher who works with one or two cows at a time! Ground to Daniel's specs. Hamburger Patties, Bones, Liver, Heart, Tongue and Tail for humans and dogs! Plus their pastured lamb and goat! Email: bluemeadowbeef@juno.com or call: 717 423 5365 to pre-order chickens or ducks or special cuts. TRUCK PATCH: TP is very close to getting their Organic Certification. I don't know why they don't have a sign at the stand telling customers about the process. They have been in transition for the last three years and will have it soon. EGGS. Bryan is expecting a freeze Saturday night in Maryland and that will be the end of his summer crops: tomatoes, eggplants, peppers, okra at his stand. But the chill will sweeten all his Fall greens for the rest of the season. Spinach, chard, curly kale, arugula, salad mix, and mesclun. Mint, chives, garlic chives, and dill. Hot peppers, field tomatoes, summer and zucchini squash. Green beans and broccoli and cauliflower. . Black Angus grass fed beef, pastured pork products . Lots of sausages, bacon. ham. Acorn, neck pumpkins, turbands, peanut pumpkins. pre- order their chickens (or their Turkeys) at order@truckpatchfarms.com Roasted Kale. How do the rest of you make it? I rip it from the stems in pieces , spin it dry, toss in olive oil and spread out on a sheet pan and roast in a 450 degree oven until much of it is toasted. I don't get Kale Chips from it (I think you need to dehydrate them to get actual chips) but they are crispy and toasty and were very popular at dinner Saturday night....