marketfan

Another farm to check with at 14&U Saturday and Sunday at Bloomingdale iis Garner Produce. Bernard has been selling big boxes of seconds for 12 dollars. He used to sell to Carol Greenwood. Or Truck Patch at both markets.

Hi Everyone, Tomorrow is turning into a Baby Artichoke Festival. Snow Bear is bringing a huge quantity of baby chokes (chokeless, of course so you can eat them raw). And Stefano is demoing them raw and cooked. We will also have a mountain of heirloom tomatoes and they happen to go very well with artichokes. The cooking demo is at 10:30 if you ever wanted to learn how the Italians trim their artichokes. (They do it really fast). Robin PS All of Stefano's Copper Pot new barbecue -inspired pastas are in stock at BFM and 14&U including Beer- Can Chicken ravioli and Fire Griled Creamed Corn Tortellni and Papardelle with lemon and rosemary.

Hi 14&U FM Fan: You may want to stop by Kuhn for a sample of their Saturn/Donut/Flying Saucer peaches. The small flattish ones with the indentation in the middle (yes, an innie). Yellow-reddish skin, yellow flesh, thin, almost fuzzless skin, they are sweet and fragrant with a hint of almond. Originally imported from China in the 1860s. Lois Shirk just emailed me that this Saturday will be the LAST weekend she will bake her famous Pumpkin Whoopie Pies until her son Ryan's new crop is ready for harvest. Many months away. So, if you are addicted to them, stock up. They freeze very well. These are the Whoopie Pies that started the DC Craze for them. NEW or Notable for people who just want to skim quickly: Last of Lois's Pumpkin Whoopie Pie First of of Kuhn's Saturn or Donut peaches Lots of Lamb Return of the Blueberry pies from Chez Hareg Tiny Black Eyed peas so fresh that they cook up in NO time (I just served them as a salad with chopped tomatoes, cukes and red onions, olive oil and sherry vinegar.) 'Course you could add bacon.... Baby delicate bok choy and baby artichokes Lots of corn, tomatoes, peaches, berries Peppers, eggplant, summer squash Cherry Glen's BRONZE MEDAL Monocracy Ash (2009 US Champion Cheese Awards)-- Free samples at their stand. Very corny yellow corn New Dolcezza flavors Beer Can Chicken Ravioli at Copper Pot [*]Check out our new recipe binders at the market table Mountain View: Farming on an environmental preserve and educational center. Swiss Chard, tiny delicate baby bok choy that you barely saute with freshly cured garlic. Very yum. Purplette mini onions.. Beets, Green Beans, Cucumbers (more varieties than you have ever seen including Armenian Yard Long and Lemon), leeks, Heirloom Mangel Beets. Super Star Onions, Summer Squash, heirloom tomatoes, cherry tomatoes, mini Romas called Juliets, green and hot wax Hungarian peppers. Basil for Pesto -- Genovese and Dark Opal. Eggplant. Purple and Red new potatoes. TIP: Just steam or boil them and then toss with some olive oil and fresh herbs. I am partial to tarragon, but parsley and chives or rosemary is nice as well. Basil works. Cherry Glen Goat Cheese: Did you know that Cherry Glen won the Bronze Medal for best American cheese for their Monocracy Ash? (No, that is NOT mold you see, it is not a blue cheese, it is a layer of edible ash. ) Chevre, Ricotta, and other soft mold brie like cheeses as well. Good with watermelon, delicious with Stefano's jams, just what you want for a tomato cucumber salad. Truck Patch: Mesclun, arugula, chard, curly kale, cucumbers, green beans, red and white spring onions, squash, Athena cantaloupe (Brian plants them only 18 inches apart so that they stay small and concentrated), herbs. Lots of his pastured pork. Basil, lots of summer squash, sausages. Tip: Make your own pork burgers from ground pork. it is a nice change from beef burgers. But if you have a taste for grass -fed beef....Truck Patch raises Black Angus. Of course everyone grows basil in their windows and gardens but you need large bunches to make pesto, you will need lots for sliced tomato salads --get the bunches you need at the market. Pecan Meadow: The flat iron steaks are really beefy. There will be lots of lamb and goat, beef and eggs. Pre -order your chicken and duck. McCleaf: Very corny yellow corn!. Corey will have blueberries, black raspberries, blackberries, Perfumed white sugar May peaches, yellow Desiree peaches, Tomatoes from the 'patch', kale, beets, fresh onions, green and purple beans, apricots, cabbage, kale, swiss chard, new red and white potatoes, squash. as for the peaches, we had Desiree last week. Yes, some of them will be Desiree this week, but not all. Which white peach? We are picking from a row with no tag Kuhn: white and yellow peaches and nectarines, REALLY sweet apricots, Purple Methley and chartreuse Shiro plums, raspberries., blueberries and blackberries, Okra, French haricots verts, shallots, freshly cured garlic, tomatillos, carrots, leeks, baby artichokes..onions, leeks, shallots, beans, fennel, Mars and Candy onions, honey, gooseberries, basil and flowers, cider and Thai Basil, Dill and cilantro to chop with those tomatillos for salsa verde. Peaches pair together beautifully with blackberries in yogurt, in cobblers and in pies. Faucher Meadows: Elaine is bringing her elegant lisianthus, sunflowers and zinnias among others this week. Copper Pot: Too hot to boil water? Try Stefano's cold soups for lunch or dinner. Lots of stuffed pastas and savory jam condiments that really bring out the flavor of cheeses or grilled meats. Stefano will give you ice to keep your pastas cold on their way home. Garner: Yellow corn, red and white potatoes, 7 kinds of summer squash, beans (green, yellow and wax), okra, tomatoes (early girls, sunchief, roma, cherry), peppers (hot, purple, green, King Arthur and yellow, eggplants (finger, ghostbuster, big purple, japanese). Cucumbers, Artichokes. Watermelon (try it in a salad.with a salty cheese like feta or Cherry Glen Crottin). Cantaloup and yellow French melons. Tiny, fresh Black Eyes Peas. DOLCEZZA: Summertime and the gelato is just what you want for a LIGHT BUT DEEPLY FLAVORED dessert. Did you know that gelato is naturally only half the fat and calories of regular ice cream--and twice the flavor. And Sorbeto has no fat at all. This week's gelati: include the Washingtonian PICK, Valrhona Chocolate Amargo, Thai Coffee Lemon Ricotta Cardamom made with Keswick Ricotta, Pistacchio di Bronte, Blackberries and Cream... SORBETTI include the various peach treats,,Black Raspberry,Lemon Opal Basil,Yellow Peach Southern Comfort, Cucumber Tarragon Gin. Dolcezza's fruits and milk and cream all come from local producers -- often from the 14&U Farmers' Market! Chez Hareg: berry pies. Lemon bars. cupcakes, french style cookies. brownies. Alll sorts of treats, both VEGAN and classic French. Very good croissants. Panorama Artisanal Bakery: 20 varieties of breads from traditional baguettes to pumpernickel, breakfast pastries and croissants.

Hi Everyone, Chef Stefano Frigerio of Copper Pot will demo both prep and cooking of Snow Bear's and GArner's baby artichokes at 10:30 am. NEW or Notable for the quick read: Sugar Baby Watermelons at Truck Patch-- great with Keswick Feta. Organic peaches from Snow Bear's very small peach grove Plums are the story at Reid this week-- FIVE different kinds! in rainbow colors. Pristine summer apples -- the first sweet eating apples of the season New Dark red Norland Potatoes-- steam them. toss with parsley and chives. Olive oil or butter. Heirloom tomatoes at Truck Patch, Snow Bear and Garner Sweet Yellow Alicia Craig onions cured Return of the Blueberry pies from Chez Hareg Nancy's home -made chocolate zucchini bread Tiny Black Eyed peas so fresh that they cook up in NO time (I just served them as a salad with chopped tomatoes, cukes and red onions, olive oil and sherry vinegar.) 'Course you could add bacon.... Sunflowers, gladioli, cut flowers Lots of corn, tomatoes, peaches, berries Peppers, eggplant, summer squash Very corny yellow corn All the details: Snow Bear: Those baby artichokes! Let's see what Stefano does with them. Mountains of heirloom tomatoes, Swiss Chard, cured garlic, red sweet onions, blackberries. peppers, green, purple and yellow beans, okra. Beets, Cucumbers (more varieties than you have ever seen including Armenian Yard Long and Lemon), leeks, . Summer Squash, heirloom tomatoes, cherry tomatoes, Eggplant. Fennel, carrots, scallions Reid: Caitlin's hot new item this week are her plums -- all five kinds. Deep purple Formosas, AU Ambers and Methley are very juicy, the chartreuse Shiro from Japan are sweet, Sugar Plums are great for poaching in ] Glenglo yellow peaches, Spring Snow white peaches, nectarines, blackberries, raspberries and....Pristine Apples, the first sweet eating apple of the summer! Peaches pair together beautifully with blackberries in yogurt, in cobblers and in pies. Keswick Feta. Good with tomato cucumber salad amd watermelon, too.! the play of sweet and salty is very satisfying. The quark is delicious with Stefano's jams, Just one of 15 great cheeses. Come early to try the beer washed tommes. They sell out fast. The blue suede moo is a classic. Truck Patch: Heirloom tomatoes. spring mix, small field spinach for salads, arugula, chard, curly kale, cucumbers, green beans, red and white spring onions, squash, Athena cantaloupe (Brian plants them only 18 inches apart so that they stay small and concentrated), herbs. Lots of his pastured pork. Basil, lots of summer squash, every flavor of sausages. Lots of Black Angus beef. The eggs sell out early....the chickens don't like the heat any more than you do so they lay fewer eggs. Tip: Make your own pork burgers from ground pork. it is a nice change from beef burgers. But if you have a taste for grass -fed beef....Truck Patch raises Black Angus. Of course everyone grows basil in their windows and gardens but you need large bunches to make pesto, you will need lots for sliced tomato salads --get the bunches you need at the market. Copper Pot: Too hot to boil water? Try Stefano's cold soups for lunch or dinner. Lots of stuffed pastas and savory jam condiments that really bring out the flavor of cheeses or grilled meats. Stefano will give you ice to keep your pastas cold on their way home. Garner: Yellow corn, red and white potatoes, 7 kinds of summer squash, beans (green, yellow and wax), okra, tomatoes (early girls, sunchief, roma, cherry), peppers (hot, purple, green, King Arthur and yellow, eggplants (finger, ghostbuster, big purple, japanese). Cucumbers, Artichokes. Watermelon (try it in a salad.with a salty cheese like feta or Cherry Glen Crottin). Cantaloup and yellow French melons. Tiny, fresh Black Eyes Peas. DOLCEZZA: Summertime and the gelato is just what you want for a LIGHT BUT DEEPLY FLAVORED dessert. D This week's gelati: include t Valrhona Chocolate Amargo, Thai Coffee Lemon Ricotta Cardamom made with Keswick Ricotta, Pistacchio di Bronte, Blackberries and Cream... SORBETTI include the various peach treats,,Black Raspberry,Lemon Opal Basil,Yellow Peach Southern Comfort, Cucumber Tarragon Gin. Dolcezza's fruits and milk and cream all come from local producers -- often from the BFM. Chez Hareg: berry pies. Lemon bars. cupcakes, french style cookies. brownies. All sorts of treats, both VEGAN and classic French. Very good croissants. Panorama Artisanal Bakery: 20 varieties of breads from traditional baguettes to pumpernickel, breakfast pastries and croissants.

I cannot abide calves liver. And yes, it is a childhood phobia. My mother used to pretend it was steak and I loved steak so I would eat a bite and find she had lied to me and that I absolutely could not swallow it. It was dry and sticky at the same time. She would insist and I would leave the table and spit it out. To this day I cannot eat it. I only liked chicken livers chopped with lots of onions and eggs and schmalz until fairly recently. But I found that I like very fresh chicken (and especially) rabbit liver if they are cooked very rare and finished with a hot sherry vinaigrette. I hated fish as a child because we we only had frozen fish sticks (yick) and scrambled eggs/ omelets as well until a chef I was working with made me eat one. So, I was in my early 20s before I ate fish or omelets. And I could not stand canned tunafish until I discovered tuna packed in good olive oil. Again, a dislike formed in childhood. On the other hand, I overcame a morbid dislike of tomatoes by age 6 or 7 and I am a tomato -obsessed person now.

Hi everyone, New Asbury Lamb is back for its biweekly visit with every cut of lamb and lots of organ meats. Good for humans, good for dogs. Ever try grilled kidneys with Argentine chimichurri sauce? This week the killer heat wave is responsible for: juicy peaches in white and yellow varieties juicy nectarines VERY good melons -- cantaloupes, French and watermelon tropical tasting gooseberries excellent raspberries and blueberries tomatoes that taste like tomatoes and three weeks earlier than usuall lots of corn, summer squash in its infinite varieties apricots that actually taste like apricots plums that are better than I recall in years We may have problems in the Fall, but right now the market is overflowing with very flavorful summer produce particularly the stuff that likes it hot hot hot. So take advantage. (yes, eggplant, potatoes, beans, artichokes, cukes, leeks, fennel, chard, arugula, peppers, herbs and everything else you can think of.) Plus some new Dolcezza flavors and new Copper Pot soups (cold red beet), jams (cantaloup and ginger), pastas (Beer Can Chicken Pasta and Eggplant Ricotta Ravioli). And a return of Chez Hareg's berry pies that were so popular last week.

Hi Everyone, BFM IS open Sunday July 4th, 10-2. This week we have all the summer produce: lots of corn, tomatoes, peaches, berries, eggplants, summer squash, potatoes,fennel, leeks, plus some more unusual things like artichokes. Two kinds of melons: canary and cantaloup. Last of the pie cherries. Gooseberries. Currants. Lots of sausages, burgers, steaks, goat, veal. Chez Hareg baked blueberry pies from Reid blueberries. Stefano had bruschetta of tomato at U Street today so I expect to see that as well as his pastas, jams and sauces. Dolcezza has some new flavors including an excellent cucumber tarragon sorbet and a delicious Lemon Opal Basil which takes me right back to eating Italian Ice at Coney Island when I was a kid. Robin

that's great! They need all of us to support them with a subscription. If you buy from them even occasionally, their subscription vouchers are a real deal for excellent cheese.

no, not yet. They are still not doing Saturday markets but they are at Bloomingdale on Sunday at First and R NW.

KESWICK NEWS: Keswick cheese lovers, Keswick needs your help. It is a sad story. <http://keswickcreamery.com/Save%20Our%20Family%20Farm.html>Keswick'>http://keswickcreamery.com/Save%20Our%20Family%20Farm.html>Keswick Creamery is on the verge of losing their farm. Not because business is slow– they’re actually growing and getting lots of awards and great publicity but Mel’s parents are divorcing, and her father is looking to quickly cash out his half of the farm. If Mel and Mark don’t raise $300,000 by September 1st to buy out his share, the cows, machinery, and land will be put up for auction! To raise money they are offering a great deal on a cheese CSA with farmers’ market vouchers you can use weekly or subscribe to home delivery several times a year! And you get a great discount by subscribing, up to fifty percent , depending on the subscription plan you choose. This could be a great (wedding, new baby, foodie birthday) gift for cheese lovers, even for people who live in other cities. because one of their options is a cheese box shipped several times a year. Here is where to find out the details: http://keswickcreamery.com/Save%20Our%20Family%20Farm.html (If the link does not work, go to Keswickcreamery.com) Come to market despite the heat! BABY ARTICHOKES! So young and tender they barely have those fuzzy chokes. First of the season SWEET YELLOW CORN and Heirloom TOMATOES for the early birds! They will go quickly at Garner Heirloom tomatoes, Romas, sweet cherry toms PEACHES PEACHES PEACHES -- hot weather makes sweet peaches. French shallots and skinny French string beans (haricots verts) Purple and yellow Sweet Peppers lots of berries --blueberries and raspberries of many colors- blackberries Spectacular Organically grown Flowers at Faucher Meadows More Cherries Eggplant Gooseberries MOUNTAIN VIEW Mountain View: Swiss Chard, summer squash, cucumbers, kale, leeks, fennel, carrots, Red Ace,Golden and Chioggia striped beets, spring onions, storage onions, salad greens, head lettuce, herbs. Incredible cold beet gazpacho: The complete David Tanis' recipe will be on the Market Table. The best I have tasted. It is easy and unusual. Sliced beets simmered in 4 cups of seasoned water and then pureed, cooled and just before serving, mixed with yogurt and served in glasses. Very elegant and a gorgeous color. Fennel and Leek soup: Chop up the green part of the Leeks from Kuhn and saute it with chopped green stalk of some fennel in olive oil until soft. Salt. Add water to cover. Cover until very soft and then puree until very smooth. Serve topped with a drizzle of olive oil and a choice of: yogurt or parmesan or Cherry Glen cheese. Save the white leeks and the fennel bulb for another recipe GARNER: Yellow corn, Heirloom tomatoes, Romas, sweet cherry tomatoes, blackberries, raspberries, peppers, onions, eggplants, cucumbers, new potatoes, celery, squash blossoms, summer squash in all shapes and colors and nationalities. DOLCEZZA: BEAT THE HEAT with their sorbets: Cucumber mint vodka, Purple or Red Raspberry, Lemon Opal Basil and try the Blackberries and Cream gelato among their other flavors. Half the fat and half the calories of American gelato and the sorbet is fat free. A sinless indulgence on a hot day. FAUCHER MEADOWS: Zinnias, dahlias, Delphiniums, Bells of Ireland, Lilies, Gladioli grace Elaine's stand this week and she will create bouquets for you. Long life flowers from her two acres of meadows. KUHN: peaches, apricots, garlic and blueberries. Along with red and black raspberries, sweet cherries, pie cherries, baby artichokes, carrots, radishes, beets, French filet benas, leeks, cider, dill, cilanro, French shallots, Thai Basil, Black and Red currants, Gooseberries.. MCCLEAF: Spring snow peaches, apricots, blueberries, cameo apples, lettuce - two varieties, kale - red and green, onions w/tops, swiss chard, cabbage, tomatoes, canned peaches, three kinds of apple butter, okra, summer squash. TRUCK PATCH: Eggs. Summer squash and hothouse tomatoes. 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. And Bryan has stared to raise goats. Want Chickens? pre-order at <mailto:orders@truckpatchfarms.com>order@truckpatchfarms.com PECAN MEADOWS: Eggs. Eggs. Eggs. Italian chickens. Grass-fed -and-finished half Piedmontese beef. in all cuts. Pastured lamb and goat. Lots of meat for the grill. Lois' traditional Pennsylvania baking. Want an Italian chicken or whole muscovy duck? Email Daniel or Lois at bluemountainbeef@juno.com. CHERRY GLEN GOAT CHEESE: Hot weather? Think Provence. Add goat cheese to your hot weather salads and vegetable. Handmade, artisanal Ricotta, fresh Chevre. French-style crottins and Brie-like wedges of creamy, soft-ripened cheese. Our award winning local dairy. Create your own chevre and beet salad! (You can top the David Tanis pink beet gazpacho with chevre as well!) Breads and pastries ( huge variety of breads and both Vegan and Classic French pastries) from Panorama and Chez Hareg. See you Saturday Robin, Carrie and Kristen --

But if you want to help them raise the 300,000 dollars they need to buy out Mel's father, then subscribe to their cheese CSA. You get highly discounted vouchers to use at the markets or you can have a box delivered to your home several times a year. A great deal. This would make a wonderful gift for out of towners as well. Here is the link Here is where to find out the details: http://keswickcreamery.com/Save%20Our%20Family%20Farm.html (If the link does not work, go to Keswickcreamery.com):

New: CHERRIES Sweet and Tart First eggplant at Garner More sungold cherry tomatoes and PRIDE SALES on squash: 15 dollars a HALF bushel Great Price on Potatoes by the peck for only 5 bucks. Think Potato Salads for parties. Leafy celery heads for your Bloody Marys! Raspberries all over Beef Kebabs and more Flat Iron Steaks at Pecan Meadow Italian Sweet Sausage in beef collagen casings (no more pork casings) -- links and loose at PM Gooseberries at Kuhn Leeks at Kuhn Garlic Scapes MOUNTAIN VIEW: Dinosaur (Lacinato) and Red Russian Kale, young tender collards, lettuces. Grate those Chioggia, Red Ace and Yellow Cylindrical beets raw into a salad with carrots and Hakurei turnips. Chop up some spring onions over them. Sugar Snap peas. Sugar Snap peas. Sugar Snap Peas. It is Garlic Scape season and you can chop them and add them to a quick saute of.....Sugar Snap Peas.... Swiss Chard is so easy to cook -- just roll the leaves into a cigar shape and chop through them into shreds. Saute quickly with garlic OR you can use raisins.... Basil, thyme, sage, chives, too. DOLCEZZA: Of course you want Rob's wonderful rainbow- colored sorbets and gelato for your weekend guests! Not just the amazing Cucmber Mint Vodka, but also local Blueberry Lemon Thyme, Strawberry Tequila, Red Raspberry, Mojita. Gelato from local milk and cream: Honey Lavender. Virginia Peanut Butter. Mexican Coffee. Lemon Ricotta Cardamom. Valrhone Chocolate Amargo.. GARNER Raspberries. First eggplant of the season plus Sungold Cherry Tomatoes and regular red tomatoes. Peas will be limited due to the heat last week. but beans are looking great. Think Summer Squash: a half bushel for only 15 dollars. Crazy cheap. Will be selling potatoes by the peck for $5. all varieties red yellow white. romaine and green leaf lettuce, red and white spring onions, bright lights swiss chard, red pontiac and superior white new spuds that are delicious either steamed or roasted. Summer Squash ( 8-bal, one all, his all time fave- gold bar, yellow, zucchini, patty pan, sunburst, cukes, turnips, shelled peas, spinach and sugar snap peas. Leafy Celery heads for juicing or salads. Vidalia style onions. Caulifloer. broccoli, FAUCHER MEADOWS: Gorgeous bouquets for your table: Snapdragons, Delphinium, Rudbekia, Hydrangeas, Butterfly Weed, Campanula. TRUCK PATCH: Raspberies. Last of the strawberries and asparagus. lots of salad greens including their young mustard and mizuna mix, arugula, mesclun, asparagus, curly kale, every cut of pastured pork you can imagine and lots of Angus Beef steaks and roasts! Have you tried the Andouille and Smoked Kielbasa sausages yet? KUHN: CHERRIES, both sweet and tart. A few more strawberries, LOTS of RASPBERRIES, gooseberries, leeks, scallions, beets, radishes, dill, cilantro, Garlic Scapes, Apples-- Fuji, Goldrush, Pink Lady, Cider McCLEAF sweet and tart cherries, cameo apples, 4 kinds of lettuce, red and green kale, swiss chard, broccoli, cabbage, spring onions with tops, our first tomatoes,apple butter and canned peaches PECAN MEADOW: Treat your guests to Lois' famous pumpkin whoopie pies, rhubarb pies, pecan pies and strawberry breads. Grass fed and finished steaks, roasts, sausages, patties, ground beef, sandwich steaks. Shin bones. And those luscious chicken, duck and goose eggs. Lamb and goat, too. Want a Chicken that tastes like Chicken? Order it for delivery at the market by emailing Daniel at bluemountainbeef@juno.com Cherry Glen Goat Cheeses: 7 local goat cheeses from Boyds MD. Chevre, Ricotta and 5 soft ripened ones -- much like an interesting brie. COPPER POT: Stefano makes more pasta every week -- braised rabbit, spinach and ricotta, beets and ricotta, cavatelli, those gnocchi that made Maestro famous, sauces. Jams WITH ATTITUDE jams that go so well with Cherry Glen cheeses....strawberry with vanilla, white fig and balsamic and apricot=rosemary were crafted to go with our loca, pastured meats, by the way. Great dinner gifts CHEZ HAREG: Vegan and classic French sweets. Too many to name but all of them are excellent. Cookies, bars, napoleans are just a few. PANORAMA: Yes, you can get the exact same olive oil buns that Loic bakes for Central's hamburgers (and us!) the parmesan hamburger rolls, the sliced multi grain and rye breads, the pumpernickels, sourdough boules, whole wheats, baguettes, croissants, sticky buns, muffins, etc. I had some of his Rustique at the Bar at Cityzen last week! ENJOY PRIDE. Robin, Carrie and Kristen

What a great market we have for you on Sunday! Cherries and raspberries, some strawberries, NEW ASBURY LAMB! and a brand new product: Luke's incredible Kimchee. Luke went off to become a farmer with Northern Pastures in Central PA, but besides raising chickens and eggs and building fences, he learned how to make sauerkraut and old fashioned pickled vegetables...and kimchee! He brought me a jar last week to taste and Jeff and I have been eating it at every lunch and dinner. It is wonderful -- made the old fashioned way but with local Pennsylvania bok choy, turnips, kale. The folks at the Takoma Park Farmers Market has been swooping down and buying all of it, but since Luke will be taking Sandy's place at Painted Hand this week, he brought some for you! I can't wait to hear how you like it. L NEW: Luke's fabulous Kimchee at Painted Hand Keswick Spring Cheese -- only available a few weeks a year and it will sell out fast. Cherries (sweet and tart) at Reid Raspberries Garlic Scapes First of the season eggplant at Garner More sungold cherry tomatoes and Crazy Cheap SALES on summer quash: just 15 dollars a HALF bushel Great Price on Potatoes by the peck for only 5 bucks. Think Potato Salads for parties. Leafy celery heads for your Bloody Marys! Fennel and Italian radicchio at SnowBear New Asbury Lamb -- every single cut and lots of superb sausages NEW ASBURY LAMB: is only with us on the second and fourth Sundays of the month so stock up this week for Father's Day barbecues. Sweet, tender, young Loudoun County Meadow Lamb. Stefano's favorite for stuffing his pastas. DOLCEZZA: Of course you want Rob's wonderful rainbow- colored sorbets and gelato for your weekend guests! Not just the amazing Cucmber Mint Vodka, but also local Blueberry Lemon Thyme, Strawberry Tequila, Red Raspberry, Mojita. Gelato from local milk and cream: Honey Lavender. Virginia Peanut Butter. Mexican Coffee. Lemon Ricotta Cardamom. Valrhone Chocolate Amargo.. KESWICK: Spring Cheese- made in the spring when the cows first go out to pasture. It's flavor has a hint of spring garlic and fast-growing spring grasses. Limited time only! Cheeses like these are why you shop in farmers markets. To get products that never show up in the grocery stores. Craft Beer and Craft cider and red wine washed cheeses go so well with the craft beers you may be exploring. Don't forget their classic Vermeer and Cheddar and Lester and soft, curdy quark. I am addicted to their yogurt. I had it on a black bean soup tonight. Heaven. Reason alone to come to BFM! SNOW BEAR: Fennel, Hakurei sweet salad turnips, Radicchio, Summer Squash. Peas, beets, Asian cabbage, baby carrots (red, yellow and orange), lettuce, arugula, tat-soi, scallions, radishes, mustards, kales, chards collards, farm style wheat bread and squash bread, bedding plants. All certified naturally grown, an organic certification for small farmers. GARNER Raspberries. First eggplant of the season plus Sungold Cherry Tomatoes and regular red tomatoes. Peas will be limited due to the heat last week. but beans are looking great. Think Summer Squash: a half bushel for only 15 dollars. Crazy cheap. Will be selling potatoes by the peck for $5. all varieties red yellow white. romaine and green leaf lettuce, red and white spring onions, bright lights swiss chard, red pontiac and superior white new spuds that are delicious either steamed or roasted. Summer Squash ( 8-bal, one all, his all time fave- gold bar, yellow, zucchini, patty pan, sunburst, cukes, turnips, shelled peas, spinach and sugar snap peas. Leafy Celery heads for juicing or salads. Vidalia style onions. Cauliflower. broccoli. PAINTED HAND: Sandy is cooking up a birthday party barbecue for a friend, so our old friend Luke was lured back to stand in for her. And he decided to introduce you to his kimchee. Lots of EGGS (but come early), naturally browsed goat, her famous rose veal, sausages. Dog treats! Very good pastured chickens. TRUCK PATCH: Very close to getting their organic certification! EGGS (but come early because they do sell out). Raspberies. Last of the strawberries and asparagus. lots of salad greens including their young mustard and mizuna mix, arugula, mesclun, curly kale, every cut of pastured pork you can imagine and lots of Angus Beef steaks and roasts! Excellent grass fed beef. Have you tried the Andouille and Smoked Kielbasa sausages yet? COPPER POT: Stefano makes more pasta every week -- braised rabbit, spinach and ricotta, beets and ricotta, cavatelli, those gnocchi that made Maestro famous, sauces. Jams WITH ATTITUDE jams that go so well with Keswick cheeses....strawberry with vanilla, white fig and balsamic and apricot=rosemary were crafted to go with our loca, pastured meats, by the way. Great dinner gifts CHEZ HAREG: Vegan and classic French sweets. Too many to name but all of them are excellent. Cookies, bars, napoleans are just a few. Our most local producer at 4th Street NE. PANORAMA: Yes, you can get the exact same olive oil buns that Loic bakes for Central's hamburgers (and us!) the parmesan hamburger rolls, the sliced multi grain and rye breads, the pumpernickels, sourdough boules, whole wheats, baguettes, croissants, sticky buns, muffins, etc. I had some of his Rustique at the Bar at Cityzen last week! Meet our new managers Anna and Ellen.

Her asparagus fatigue is coming at the right moment. I think we are out of asparagus.

yes, Reid had raspberries on Sunday. And there are rumors of blueberries for this Sunday along with the cherries and raspberries.

BFM Sunday June 6th First and R Streets NW 10-2 Garlic Scapes at SnowBear Raspberries and Vidalia style onions at Garner Pale Green Lebanese Summer Squash (Kousa) at Garner -- my personal favorites because they are not at all watery -- and 7 other squashes Romano Flat Italian beans at Garner to braise forever in olive oil and lemon juice until they are gloriously mushy. So good. Squash blossoms picked at 5 am (at least Garner has done that for the last three weeks) Green tomoates for fried green tomato and Truck Patch bacon sandwiches -- English peas (last week0, snow peas, sugar snaps Spring onions -- great on the grill and then served with romanesco sauce New Potatoes LOTS of broccoli Celery leaves with short stalks -- perfect for blood marys or celery salad or for juicing YOUR chance to NAME Keswick's NEW wine washed Tomme -- it is unnamed right now Red and yellow beets with beautiful greens -- make beet and greens risotto? Copper Pot's Englis pea soup or pasta salad -- to eat at room temperature on these dog days of JUNE. NEW sausages from TruckPatch -- andouile and smoked Kielbasa Strawberry SECONDS for JAM MAKERS SnowBear: our certified naturally grown (an organic classification) farmers from Loudoun County whose mission is to take back the suburbs from the McMansions for the farms They have a HUGE variety of veggies now. Their Simpson and Jerrico lettuce is very flavorful. Lots of other mixed greens. Green, red, Arrow Cabbage for cole slaw, broccoli to stir fry quickly with their spring onions, scallions, chives, White Russian and Dinosaur Kale. Peas and baby carrots, arugula, mizuna, Tat-soi, radishes (3 varieties), collards, Broccoli Raab ( way their Italian customers demand it with the roots and flowers!) cabbage and baby bok choy. Farm style Whole Wheat Bread made with real maple syrup. Squash bread. Lots of herbs: basil, cilantro, parsley, oregano, thyme and rosemary. Tomato plants and flowering bedding plants. Their Romaine is really good . I buy it every week. KESWICK CREAMERY: Did you read the article about Keswick in the Washington Post Food Blog. All WE CAN EAT? http://voices.washingtonpost.com/all-we-can-eat/say-cheese/say-cheese-the-keswick-manner.html#more. We have all these cheese at BFM. Also, choc pudding, ricotta cookies and their excellent yougurt. I am addicted to their yougurt. I find its acidity is a perfect match for all kinds of food from the strawberries I ate for lunch after the market today to sauteed greens or rice or grilled meats. They sample everything at the stand. PAINTED HAND: Plenty of goodies for summer grilling-- all-natural Bratwursts made from humanely-raised veal, pastured pork and organic herbs & spices (no nitrates/nitrites or fillers). veal & goat chops, goat leg steaks, veal or beef burgers and traditional German-style bratwursts. 100% goat meat breakfast links--30% less fat than pork, but just as tasty. They are made with kosher collagen casing so if you don't eat pork, you can still enjoy these links. For epicureans who want the BEST stock or demi-glace, ask for her meaty veal bones. Reid: Caitlin's got STRAWBERRIES, Sugar Snaps and Snow Peas. This may be the last week for their superb pots of kitchen herbs and bedding veggies-- it is not too late to plant... I always need more basil, parsley and cilantro. . GARNER: CHERRY TOMATOES. Raspberries. Squash blossoms picked at 5 am before they leave for market. Shelled peas. Bernard's Northern Neck fields started producing the summer crops a few weeks ago.. A few greenhouse t omatoes. Summer squash including 8 ball, gold bar, yellow zucchini,. patty pan, sunburst and my favorite Lebanese variety.. Red Pontiac and White Superior NEW potatoes that steam in a few minutes and make great potato salads, Solo beets, lettuces, red and white spring onions, radishes of several colors, Swiss Chard, arugula, purple top turnips, greens, spinach, squash flowers, shelled peas, Blue Toscano and Red Kale, broccoli, cauliflower (white and cheddar), Savoy cabbage, celery, Toscano Kale... TRUCK PATCH FARMS: Last call for his Asparagus and last two weeks for his Strawberries - both Chandlers and my personal faves -- the deep red, sweet Earliglows. Many seed catalogues call it the best-flavored of all the strawbs for eating out of hand and preserving. Decide for yourself. Arugula, Spring Mix, Lettuces, Red Chard, curly kale,, chives, garlic chives, tarragon, mint. Black Angus grass -fed beef, pastured pork of all cuts and sizes and a lot of sausages. Make a very juicy burger with ground pork and beef! Or follow our friend and MTP Market Director Rebbie HIggins: : by the way, the (NEW) ground ham mixed with the ground beef made delicious hamburgers. Next time I’m going to go 1/3 ground pork too, to make it moister, and serve with cilantro mayo and lettuce COPPER POT: t Stefano created savory jams especially to eat with or marinate/season (grilled) meats like the White Fig and Balsamic or the Apricot and Rosemary? And jams for Keswick cheeses. You may not immediately think PASTA for hot days, but the Italians certainly do. Italy is HOT all summer long but they have been eating a little pasta with every meal for at least a thousand year. Ask Stefano for his summer pasta suggestions. And try his weekly soups and pasta salads from local vegetables. DOLCEZZA: Last week I swooned over the savory Cucumber Mint Vodka sorbet --so refreshing in the heat. CHEZ HAREG: From real butter croissants to Vegan cookies that taste just like their classic French petits fours, Hareg is creating a huge range of sweets at her very local 4th Street NE bakery. And you can order Vegan or Classic Cakes and pick them up at the market! This week: Vegan Mini-Napoleon Cakes and Vegan Muesli Bars (made with Cracked oats, nuts, seeds and dried fruits and Agave Nectar) On the Traditional side, Mini Eclair Trios. *(Pre-order available 24hrs in advance for family sizes such as quarter or half sheet and/or by dozens for Brownies, Lemon bars, Muesli bars, Napoleon Cake, Pound Cakes,etc...(202)832-2253 ask for Mel

Hi everyone, Welcome back to the market after the Memorial Day Weekend! I hope you had great parties and picnics and beach walks. We will be there rain or shine, heat or cool, humidity or not. ;-) So, what are we cooking this week? August heat and humidity ALREADY? I am grilling and eating salads and lots of vegetables, This past weekend Jeff and I grilled a spatchcocked (butterflied) Italian chicken from Pecan Meadow (Just salt it a day in advance, remove the backbone with poultry sheers and flatten it. It grills very quickly) and some good steaks from Truck Patch. Took advantage of the embers for some slices of summer squash and spring onions. I served them both with a cilantro vinaigrette. We will eat the chicken and steak on market salad greens for lunch all week My husband has been a ravenous strawberry eater this year and we have been devouring them for breakfast and dessert. ( But we won't have strawberries too much longer so stock up, jam makers.) Kuhn has asparagus with beautiful furled heads : they are picture perfect, just the way I was taught asparagus should look. I keep roasting or grilling them and serving them with Cherry Glen ricotta and capers. One forgets how SWEET fresh asparagus are. Like tomatoes, out -of- season asparagus do not tempt me because they lose all that fresh flavor when they have travelled for days to the supermarket. No need for a heavy hollandaise with fresh ones. Here is the chicken recipe: http://www.nytimes.com/2010/05/30/magazine/30food-t-001.html?ref=dining NEW or Notable this week: CHERRY TOMATOES and Vidalia Style Onionsat GARNER *RED RASPBERRIES at Kuhn and Garner *PIE CHERRIES at Kuhn -- t *English Peas, some shelled, Snow Peas, Sugar Snaps •Garlic Scapes throughout the market *Summer Squash at Mt View and continuing at Garner *Carrots at Mountain View *Flat Iron Steaks at Pecan Meadow--very tender and very flavorful. *White Fig/Balsamic or Apricot/ Rosemary Copper Pot jams created to flavor Grilled Meats. *Goldrush, Pink Lady, Cameo Apples at the Orchards *Spring Onions -- great on the grill *Beets and their delicious greens *New Potatoes *Squash Blossoms: Nature's way of giving you ultra thin ravioli without having to roll out the dough. * NEW Andouille and Smoked Kielbasa at Truck Patch MOUNTAIN VIEW FARM: Never any pesticides on this farm. Salad greens, head lettuce. Summer Squash, beets, carrots, kale, collards, arugula, bunching onions, garlic scapes. Sugar Snap peas. KUHN'S ORCHARDS. Red raspberries, Pie Cherries, strawberries, Cider, Apples- Fuji, Goldrush, Pink Lady. Garlic scapes, snow peas, English peas, Scallions, Canned Peaches. MCCLEAF ORCHARDS: Lettuce (5 varieties), red and green kale, swiss chard, apple butter, spring onions, Cameo apples and possibly the last of their strawberries. Garner: Bernard's Northern Neck fields are already starting to produce Cherry Tomatoes. Summer squash including 8 ball, gold bar, yellow zucchini,. patty pan, sunburst. Red Pontiac and White Superior NEW potatoes that steam in a few minutes and make great potato salads, Solo beets, lettuces, red and white spring onions, radishes of several colors, Swiss Chard, arugula, turnips white and red, greens, spinach, squash flowers, shelled peas, Kale, broccoli, cauliflower (white and cheddar), cabbages, Toscano Kale... CHERRY GLEN GOAT CHEESE: Just 28 miles away in Boyds, MD. Ricotta, chevre and their award- winning soft ripened cheeses that are similar to Brie. You can sample ALL seven of their cheeses including Sweet Ricotta made daily and tangy chevre, a goat cream cheese. PECAN MEADOWS: Grass ranging poultry provides duck, chicken and those huge Goose eggs. Grass -lfed half PIedmontese beef, goat, lamb. TIP: try their new Flat Iron Steak: One famous butcher blogs this about it: The Flat Iron is, in this butcher's mind, one of the most versatile pieces of beef. It takes to a marinade like no other, it's tender beyond belief, and you can cook it with much success in many methods. You can grill it, use if for stirfry meat, use it for fajitas, braise it, fanfry it. Really, it is a great little cut that hopefully you will want to go out and try One of the most surprising things... that the Flat Iron is in fact, the second most tender cut of meat from the steer, after the tenderloin." TRUCK PATCH: Close to getting their organic certification. For carnivores: every cut of pastured pork and sausages including their new GROUND HAM for salads and sausages. smoked Kielbasa. Andouille. Lots of grass- fed beef burgers, steak Always salad central: arugula, Last of the excellent strawberries. There will be strawberry specials. Red, White and Yellow Spring onions. Last call for asparagus. Arugula. Lots of greens. Field spinach --that's true spinach with crinkly leaves, high in iron ( not the baby spinach stuff.) Radishes. Broccoli maybe. Chicken lovers: You can order chickens and ducks from Daniel at bluemountainbeef@juno.com or order chickens for next week from Truck Patch at market@truckpatchfarms.com FAUCHER MEADOWS: The hot summer sun certainly has not hurt Elaine's flower fields. Snapdragons. Fox-tail lilies. Asiatic Lilies. Larkspur. Hydrangeas. Peonies. Long lived and beautiful bouquets you can create yourself or ask Elaine to create for you. DOLCEZZA: Summer heat = frozen treats to cool off. Last week I was swooning over the Cucumber Mint Vodka sorbet . It is such a savory, refreshing flavor. You can sample every single flavor at the stand without any commitment. Pick your own favorite this week. All the milk and cream comes from a local Maryland family dairy. As the fruits ripen at the orchards, Rob will spin them into his creative concoctions. COPPER POT: Did you know that Stefano created savory jams especially to eat with or marinate/season (grilled) meats like the White Fig and Balsamic or the Apricot and Rosemary? And jams for Cherry Glen's cheeses? You may not immediately think PASTA for hot days, but the Italians certainly do. It Ask Stefano for his summer pasta suggestions. And try his weekly soups from local vegetables. PANORAMA: Yes, they will have LOTS more bread and pastries this week. They promise. Croissants, rolls, buns, baguettes, rustiques, pumpernickels, whole wheat, sourdoughs. Loaves and boules, they all freeze well for later in the week so that you always have Loic's bread when you want it. Chez Hareg: What doesn't Hareg bake? From pure French all butter croissants to Vegan cookies that taste an awful lot like her classic petits fours, her stand is full of great sweets baked at her 4th Street NE bakery. See you Saturday.

And rightly because a lot of farmers had a freeze when the blossoms came out. So, we may be short of cherries at many stands.

It takes time to establish markets. Penn Quarter and Silver Spring did not take off until Year 3 or 4. Mt Pleasant lost HALF its original 17 producers in Season 1. Lauren had an unusually good first season but she did not start until June. May is hard. It is all about greens. There are no tomatoes. Lots of people go away to graduations and weddings. I suspect her customer numbers will increase as the summer produce comes in....Give her time, but go to the market. She really does have excellent producers there.

it is a very good community market with excellent producers and Lauren does a terrific job running it. (I have no affiliation with it either except that we attend meetings at the same farmers market collaborative group.)

Glad your are enjoying BFM! We DO have good producers and a nice complete range, even thought the market is relatively small. And we are in the street below the Big Bear Cafe so good coffee is right there. We have a farmers' market atm/ebt machine. Here is how it works. You swipe your debit card (or ebt food stamp card) and receive wooden tokens that are accepted by all the producers as cash. The debit card gets you five dollar tokens, the ebt (food stamps) 1 dollar tokens. There is a 2 dollar transaction charge for debit card purchases that is used to partially offset the costs of our food stamp program. The producers give you regular change for the 5 dollar tokens, the government does not permit change given for the ebt tokens. There is no transaction cost to the ebt food stamp card user. The tokens are good for the whole season.

Keswick in introducing another NEW cheese this weekend at BFM. NEW: Happy Jack Tomme (washed with hard cider from Hauser Estate Winery plus the beer washed Mad Tommes and Tommenator made with Troeg Brewery beers. If you still have not tried the beer washed (Troeg Brrewery) Tommerator and Mad Tomme, come on out. Chef Stefano Frigerio (ex of Maestro and owner of Copper Pot) is doing a cooking demo around 11 am. Snow Bear: . PEAS! BAby beets, Asian, Arrow, Red and Savoy Cabbage. Baby Carrots in rainbow colors. Broccoli, Salad greens, lettuces, kale, collards, Tatsoi, Mizuna, , arugula, spinach, beets, carrots, c , chard, bok choy, herbs herb herbs. Broccoli Raab brought to market the way Jim's Italian customers insist.... with the roots and flowers. Basil. cilantro. Parsley. Dill. Chives. Oregano. Thyme. Rosemary. Tomato and Pepper plants. Flowers. NO FEAR No- Ecoli Romaine. Farm Style wheat bread and squash bread. GARNER: SHELLED peas this week, Summer squashes, sugar snap peas, new potatoes, spring onions, beets, asparagus, cauliflower, kalel, white and red turnips, kohlrabi, broccoli, radishes, lettuces, spring onions, savoy cabbage. LOTS OF Herbs and bedding plants. Maybe some raspberries as well. They had some at U Street today. Reid: Her First Sugar Snap Peas. Pennsylvania Strawberries including Earliglow and Honeyoe. last of the Fuji Apples. Apple and pear butters and sauces. The Reid GARDEN CENTER of culinary herbs, plants, flowers. DOLCEZZA: Cucumber Mint Vodka Sorbet sounds like the picnic choice to me! Strawberry Tarragon. Strawberries and Cream. Thai Coconut Milk. Lemon Ricotta Cardamom. Honey Pineapple Lime. Half the fat and twice the taste of American ice creams. Truck Patch will have every cut of pork you could want for your barbecue. Fresh pork chops you can grill Saturday night, spare ribs, loin roast, shoulder roasts, baby back ribs, bratwurst, sage, celery, applewurst, country, hot and sweet Italian and kielbasa sausages are just a few of Truck Patch's choices. But he often makes St Louis ribs for his own family. 30 minutes on a hot grill, 60 minutes on a medium grill, 2 hours smoked. Bigger than a baby rack NEW: GROUND HAM FOR Salads, Burgers and Stuffings.. Brian is serious about grilling his pork and he loves to share his tips. Brian says that the bone- in cuts are always a little more flavorful, but take longer to grill; the boneless are for the impatient. He salts his meat an hour or two before grilling and rubs them with olive oil or butter flavored with chopped fresh herbs: chives and mint right now. Sage and Rosemary and Thyme, when his plants are ready. Spare Ribs: Grill slowly over indirect heat Loin Roast: Start over high heat and then finish slowly over low. Shoulder Roast: often used for barbecue, this cut should be cooked for a long time over low heat. He has good pastured beef, too! Vegetables and Fruits at Truck Patch: Strawberries (several varieties), asparagus for grilling, Spring Onions, lettuces, salads, arugula, chards, kale, herbs. Painted Hand: Grass-fed beef burgers and all-natural Bratwursts made from humanely-raised veal, pastured pork and organic herbs & spices (no nitrates/nitrites or fillers). Perfect for kicking off the summer grilling season on Memorial Day. Naturally browsed (look at the pix at her stand!) goat loin and rib chops for cookouts. Bloomingdale dog lovers: Liver Bits dog treats made from 100% organically raised, grass-fed goat and beef. Chez Hareg is baking up a huge table of Vegan and Classic treats. The strawberries on those pretty strawberry tarts last week with Vegan custard came from Reid. And of course, Panorama bread for those picnics: They sold out of their bread and especially the rolls very early today at U Street and will have much more Sunday at BFM. baguettes go well with sausages, ciabatta rolls make a great pork sandwich with greens, the famous Olive Oils rolls can grace your burgers rather than Central's. The Rustique is lovely heaped with sauteed swiss chard or mustards, Pumpernickel is perfect with cheese or smoked salmon, turkey or ham... Some ideas for your feasts: ome Ideas for your feasts: *Steamed baby new potatoes salad seasoned while hot with champagne vinegar, olive oil and your choice of herbs. Tarragon, parsley, mint, garlic chives, cilantro all work. (Add steamed peas.) *Grilled Asparagus mixed with ricotta and capers. This is seriously delicious. *Spring greens torte -- a frittata you serve at room temperature -- great for picnics * Robin's Slaw without Mayo -- Thin sliced cabbage or Kohlrabi, grated raw radishes, turnips, and carrots sprinkled with salt, rested until the juices flow and then seasoned with olive oil and vinegar. Add lots of thinly sliced chives. Chive flowers, too. Or season with rice wine and sesame oil and crushed hot pepper. Carpaccio of *Super fresh Summer Squash sliced very very very thin with a potato peeler and served topped with olive oil, parma cheese, crushed black pepper and a drizzle of lemon. *Red and White Spring Onions, grilled and served with romanesco sauce (Thank you, Two Amy's) *Deviled Eggs - Truck Patch and Painted Hand have pastured, free range eggs.. *Arugula and Goat cheese salad *Burgers: Beef, pork, lambburgers or even better, really savory combinations of all three.. Recipes at the table. Pork burgers seasoned with fennel seeds, anyone? *Brats and every other sausage for the grill *Carnivores: Grill Beef, Pork Lamb, Goat-- all Pastured, of course. *Dolcezza's Gelatos-- cucumber mint vodka is my choice this week. Very savory. Could be an appetizer. * Reid's PA. Strawberries make a wonderful dessert. Sprinkle them with Balsamic Vinegar and pretend you are in Rome. (Or Asparagus Strawberry Salad with strawberry vinaigrette) Sunday 10-2 First and R Street NW

I agree. I was just there for a late lunch. Excellent crust! And I was fascinated by the stretching technique. They put the topping on a small disk of dough and stretch it to get it on the peel and then stretch it to about twice the size rather than seasoning the completed disk. So it is a two step process: shape to a small disk, season with toppings, move to peel, stretch to twice the size, load into oven.

NEW or Notable THIS WEEK: *Baby new potatoes at Garner *Shelled English Peas *Squash flowers-- stuff them with ricotta and fry them or bake them and drizzle a lot of Stefano's sauce over *Red and White grilling onions at Truck Patch *Flowering Bok Choy at Mountain View *Green Garlic at Mountain View *Strawberry bread and chocolate whoopies with peanut butter icing *Local Strawberry tart with Vegan custard, Vegan cupcakes *LAMB and Goat back at Pecan Meadow *Duck and GOOSE eggs at Pecan Meadow, Chicken eggs at PM and Truck Patch. *Cherry Glen Goat Cheeses *Strawberry Tarts with Vegan custard and Market strawberries at Chez Hareg *Strawberry Pernod sorbet and Strawberries and cream gelato Scrapple made from Truck Patch Prime Pork, not scraps STRAWBERRIES at Truck Patch, Kuhn and Garner. 7 varieties of strawberries including Chandlers, Sweet Charley and Earliglow. Try some from Garner and some from Truck Patch and Kuhn and McCleaf -- see whether you prefer Maryland or Virginia or Pennsylvania strawbs... ASPARAGUS (from Pennsylvania, Maryland and Virginia) are still abundant and you should get them grilled this weekend. Try the recipe for Asparagus Strawberry Salad with Strawberry vinaigrette -- it is on our market table CHERRY GLEN . Award winning goat cheese, fresh and aged. Great with Stefano's jams and strawberries....and Panorama's breads. Stuff the ricotta into squash flowers, or drizzle it with honey and serve it with strawberries. Their soft ripened cheeses are like wedges of good Brie. You can taste them all at their stand. CHEZ HAREG: Both Vegan and Classic. Vegan: cupcakes , Napoleon Cakes, Cookies, Sugar-free loaves, fruit tarts. Traditional Butter: Croissants, Cookies, Brownies, pound cake, Macaroons TRUCK PATCH will have every cut of pork you could want Fresh pork chops you can grill Saturday night, spare ribs, loin roast, shoulder roasts, baby back ribs, bratwurst and kielbasa sausages are just a few of Truck Patch's choices. He likes St Louis ribs for his own family. 30 minutes on a hot grill, 60 minutes on a medium grill, 2 hours smoked. Bigger than a baby rack He has good grass-fed Black Angus beef, too! And lots of chicken eggs for deviled eggs! PECAN MEADOW grass fed and finished steaks are superb. Half Italian Piedmontese, they just need some salt and a drizzle of olive oil after you grill them. T bones- porterhousoe, sirloin, New York Strip, fillet, flank. Lamb this week, too! Lois is making strawberry bread, chocolate whoopies withpeanut butter frosting, lots of pies including rhubarb. Stefano Frigiero's Copper Pot fabulous Pastas this week: Handmade pastas. of course. Rabbit ravioli, prosciutto tortellini, beets and goat cheese ravioli, sausage and sage ravioli, gluten free tagliolini, spelt tagliolini, cavatelli, gnocchi, spaghetti. Jams with attitude that go so well with Cherry Glen cheeses.: strawberries and vanilla, figs and balsamic, blackberries and ginger, peach and prosecco, and apple jam. Sauces: smokey bacon and parmesan sauce, tomato, and shallots and barolo. GREAT GREENS at Mountain View, Garner, McCleaf and Truck Patch Salad Greens, Romaine, Purple Head Lettuce, Mustard bunches, Swiss Chard, Bok Choi, Flowering Bok Choy, Kale, Turnip Greens, Collards, Hakurei turnips (so sweet you can just cut them into a salad. However, I also like to slice them and stew them briefly in a bit of butter, covered...), Radishes, Mesclun, Baby Spinach, Stir-fry greens. Red and White Spring Onions that are great on the grill. Herbs :Mint, Chives, Garlic Chives. Parsley, Chocolate Mint, Sage, Thyme. Look for tiny summer squash, sugar snap peas, young broccoli heads, bees and their delicious greens kohlrabi, rutabaga, maybe some more early green beans... KUHN AND MCCLEAF ORCHARDS Lots of juicy apples and apple butters. Honey, apples, cider, rhubarb ( cook it up with spring onions and green garlic for a great compote with pork or fish) Make green garlic pesto. This is a variation of that robust summery basil and garlic pesto. Plant Your Gardens and Patios: Lots of plant starts for your gardens or containers: tomatoes, peppers, hot peppers, herbs, flowers, lettuce, cucumbers, squash, and eggplant Bouquets: Elaine's long lived flowers will include Sweet William, loads of pink peonies, Dutch Iris. Foxtail lilies. DOLCEZZA GELATO AND SORBET- It is hard to choose a fave. Maybe the Mojito? The Strawberry Pernod? Thai Coconut Milk? On the other hand, Espresso Black Cat gelato could be a nice way to prolong a brunch. Lemon Ricotta Cardamom from Keswick ricotta? Honey Tangerine? Go taste and decide for yourself. And of course, PANORAMA BREAD: baguettes go well with sausages, ciabatta rolls make a great pork sandwich with greens, The Rustique is lovely heaped with sauteed swiss chard or mustards, Pumpernickel is perfect with cheese or smoked salmon, turkey or ham... See you Saturday, rain or shine. Robin, Carrie, Kristen We Welcome WIC, Senior Get Fresh Checks and EBT Food Stamps. Martha's Table is our gleaning partner.

If you did not get a chance to sample Keswick's new beer washed cheeses, RUN to BFM on Sunday before they run out again. These are unique cheeses. They start out as a peasant style Alpine tomme, but after their rinds have been washed weekly in local PA craft beers or ciders, they ripen into something very special. No one else I know is making cheese like this. Not only crafted to go with beer, but made with beer. Finally, Chez Hareg is bringing her whole line of Vegan as well as her Classic butter goodies. This week look for the local Strawberry tart with Vegan Custard, the amazingly buttery croissants, cookies, cupcake, muffins. Summer produce is already starting at BFM this Sunday! Rain or Shine or Even Thunderstorms we will be open..... and it is dry under the tents. New This Week: Shelled English Peas and New Potatoes-- come early! Squash Blossoms Baby Summer squash Baby Beets and their delicious greens Carrots Arrow Cabbage Multi-colored young turnips Red and White Spring Onions-- make pesto from the greens Sample New Asbury Lamb sausages at their stand Keswick's beer washed cheeses -- more varieties and more quantities. Dolcezza Strawberry Pernod Sorbet Chez Hareg's Vegan and Traditional local Strawberry Tarts with Vegan Custard, cupcakes, cookies Squash Bread and Nancy's Farm Style Wheat Bread at Snow Bear Lots of pork, beef, veal, lamb, goat New Asbury : cooking up samples of their excellent lamb sausage for you to try this weekend . Get your very tender and flavorful Memorial Day lamb. They will NOT be with us next Sunday. Truck Patch Farms: Asparagus, of course. Strawberries - both Chandlers and my personal faves -- Early Glows. Arugula, Spring Mix, Lettuces, Red Chard, curly kale,, chives, garlic chives, tarragon, mint. EGGS EGGS EGGS. SCRAPPLE made by Bryan from prime pork, not scraps despite the name. For the carnivores: grass-fed Black Angus beef, pastured pork of all cuts and sizes and sausages. Keswick: Did you taste their new Tommerator last week? Mark is bringing more of these beer-washed cheeses..... j. More types, more quantity. People went wild for them last week and they ran out. Plus their old favorites: Yogurt with herbs (or chopped spring onions) makes a great sauce for grilled foods and Keswick's is my all time favorite. -- Stefano says their Ricotta is the real Italian kind --he loves it and uses it in his stuffed ravioli and Dolcezza in their Lemon Cardamom Ricotta Gelato. Cheddar, Wallaby, Lesher, Vermeer, Fetas. Bovre, German style Quark and.....chocolate pudding. Dolcezza's Strawberry Pernod Sorbet, Strawberry and Cream Gelato, Valrhona Chocolate Amargo, Thai Coconut Milk. Espresso Black Cat. Lemon Ricotta Cardamom. Honey Tangerine sorbet. Mojito. Just a few of their flavors. Chez Hareg's new Vegan and Classic sweets: Local Strawberry tart with Vegan Custard, Cupcakes, Cookies, Buttery Croissants Snow Bear: Certified Naturally grown, an organic certification for small farmers. baby carrots and beets (grate them together and toss with mint and chives), my favorite cabbage. ROMAINE lettuce you don't have to fear eating. Don't give up Romaine, just buy it from the farmers . Mixed greens, spicy and not. Arugula, Mizuna. Tat soi. Scallons, Purple Osaka, Yukina Savoy Mustards. Red Russiand and Dinosaur kale. Red, yellow white Chards. Broccoli Rabe. Lots of herbs and plants for your garden. Try Nancy's new farm style Whole Wheat bread. It flew off their table last week. Squash bread, too Stefano Frigiero's Copper Pot fabulous Pastas this week: Handmade pastas of course. Rabbit ravioli, prosciutto tortellini, beets and goat cheese ravioli, sausage and sage ravioli, gluten free tagliolini, spelt tagliolini, cavatelli, gnocchi, spaghett. Jams with attitude: strawberries and vanilla, figs and balsamic, blackberries and ginger, peach and prosecco, and apple jam. Sauces: smokey bacon and parmesan sauce, tomato, and shallots and barolo. Painted Hand Farm from Pennsylvania will have lots of pastured eggs, for egg salads. Looking for burgers: beef, goat or veal here. Very humanely raised, grass-fed ROSE veal and goat meat. All cuts: shanks, chops, ground, veal scaloppini (a thin cutlet), breakfast link goat sausage. Garner: Shelled English Peas, Sugar Snap Peas, New Potatoes. Baby Summer Squash. Asparagus and strawberries. Beets, lettuces, romaine, red and white spring onions, radishes, Bright Lights multi colored Chards, Lacinato Kale, White and red turnips. arugula, turnip greens. Kohlrabi. Plants for your garden, flowers, herbs. Tip: The baby new potatoes are so young and tender that you can steam them in just three minutes for your picnics. Toss with steamed shelled peas, olive oil and fresh herbs. Or with Keswick Yogurt and herbs. Perfect. Reid: Strawberries including the sweet Earliglows. Apples. apple sauce, apple butter. Herb gardens you can put on your deck or patio and clip as you need them, lettuce gardens that will last for weeks, heirloom tomatoes, red & green sweet pepper plants, red & yellow sweet Italian heirloom stuffing peppers, some hot peppers, "Titan" sunflowers with edible heads, heirloom crookneck squash plants, heirloom zucchini plants (white and green), pattypan plants, broccoli plants, and arugula plants. Pesticide-free herbs: basil, catnip, chives, cilantro, dill, 9 kinds of lavender, lemon balm, lemon verbena, mint, oregano, parsley and chervil (including Gig, 8 kinds of rosemary, green & purple sage, summer&winter savory, french tarragon, 10 different thymes for culinary or landscaping uses. The parsley is the "Gigante" variety straight from Italy, a vigorous flat-leaf people have been clamoring for . Panorama: croissants, muffins, baguettes, rolls, whole wheat, rye, pumpernickel...sandwich breads and boules. More than 20 varieties.