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Bloomingdale Farmers Market

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The BFM (Bloomingdale Farmers Market) is a small, community, producer only farmers market every Sunday from 10-2 right next to the Big Bear Cafe on First and R Streets NW.

For all you squash blossom fans, we have squash blossoms just about every week. We have a very large selection of heirloom tomatoes from Reid, Truck Patch and Garner. Salad and cooking Greens and Fresh Pastured Pork from Truck Patch every week, Pastured Lamb every other week from New Asbury, and the usual cornucopia of summer fruits and veg. Shelled lima beans and black eyed peas this week at Garner. Purple and yellow beans at Truck Patch.

And the best coffee in DC right next to the market.

Reid Orchards

Truck Patch

Garner Produce

Bread Line

Nan Bon Desserts

7th Street Garden

New Asbury

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The Bloomingdale Farmers Market is expanding this week and celebrating with a free raffle for all shoppers at the market. The winner will get a free cooking class for two at the new CulinAerie cooking school. Any class, good for a year.

Co owner Susan Watterson will be doing a cooking demo at 11 am.

Keswick Creamery-- aged raw milk cheese, soft pasteurized cheese, yogurt and choc pudding

Painted Hand Farm humanely raised veal and eggs

Greenstone Fields Farm with shitake mushrooms and flowers

Chez Hareg French cookies, vegan cookies, cakes, pies

Truck Patch now has grass fed beef finished with a choice of grass or grain as well as pastured pork, broccoli, romanesco broccol-cauliflower, greens, Brussels sprouts, rarugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, savoy and green cabbage (yes, you can buy just a half!)

Garner: COLLARDS/ And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins look like an elongated butternut squash but they sure taste like pumpkins and make great pies. Eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes....

Reid: many varieties of eating and cooking apples, 4 kinds of ciders, fruit sauces, preserves

Panorama Bakery -- baguettes, pain rustiques, multi grain, pumpernickel, whole wheat, brioche,

Danish, muffins, croissants.

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This Sunday at BFM:

Sundays 10-2

First and R NW next to the Big Bear Cafe

Note the meadow raised lamb, VEAL BONES and the Mushrooms. And the white sweet potatoes for baking that many people in the South prefer to the red.

Painted Hand Farm humanely raised veal (including pasture) scallopini, chops, ground and stew veal, bones for making veal stock, marrow bones, Bratwurst, tongue, organ meats), maybe some shanks for osso buco!) , kid goat (leg, chops, and ground) Grass- fed Jersey beef steaks.

Keswick Creamery: aged raw milk cheeses, fresh cheeses like Quark and Ricotta, yogurt, chocolate pudding

Greenstone Fields Farm with shitake mushrooms and flowers

New Asbury Farm: meadow raised lamb -- all cuts.

Chez Hareg: Classic French butter cookies (sables etc) , vegan cookies, sugar free cookies, mini pannetoni

Truck Patch now has grass fed beef finished with a choice of grass or grain as well as pastured pork, broccoli, romanesco broccol-cauliflower, greens, Brussels sprouts, rarugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, savoy and green cabbage (yes, you can buy just a half!)

Garner: Collards. And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins .summer squash, green and yellow beans, potatoes, eggplant, white and red sweet potatoes....

Reid: many varieties of eating and cooking apples, apple, apple-grape and apple- cherry ciders, honey apple, apple and pumpkin butters

Panorama Bakery -- baguettes, pain rustiques, multi grain, pumpernickel, whole wheat, brioche,

Danish, muffins, croissants.

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This Sunday at BFM:

Sundays 10-2

First and R NW next to the Big Bear Cafe

Note the meadow raised lamb, VEAL BONES and the Mushrooms. And the white sweet potatoes for baking that many people in the South prefer to the red.

Painted Hand Farm humanely raised veal (including pasture) scallopini, chops, ground and stew veal, bones for making veal stock, marrow bones, Bratwurst, tongue, organ meats), maybe some shanks for osso buco!) , kid goat (leg, chops, and ground) Grass- fed Jersey beef steaks.

Keswick Creamery: aged raw milk cheeses, fresh cheeses like Quark and Ricotta, yogurt, chocolate pudding

Greenstone Fields Farm with shitake mushrooms and flowers

New Asbury Farm: meadow raised lamb -- all cuts.

Chez Hareg: Classic French butter cookies (sables etc) , vegan cookies, sugar free cookies, mini pannetoni

Truck Patch now has grass fed beef finished with a choice of grass or grain as well as pastured pork, broccoli, romanesco broccol-cauliflower, greens, Brussels sprouts, rarugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, savoy and green cabbage (yes, you can buy just a half!)

Garner: Collards. And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins .summer squash, green and yellow beans, potatoes, eggplant, white and red sweet potatoes....

Reid: many varieties of eating and cooking apples, apple, apple-grape and apple- cherry ciders, honey apple, apple and pumpkin butters

Panorama Bakery -- baguettes, pain rustiques, multi grain, pumpernickel, whole wheat, brioche,

Danish, muffins, croissants.

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Incredibly tender lamb --Bloomingdale Farmers Market Sunday

Sunday is the last day in 2008 for New Asbury's tender, mild but very flavorful young Loudoun County Meadow- raised Lamb. It cooks quickly, even shoulder and shanks.

10-2

First and R Streets NW next to the Big Bear Cafe

Reid's large selection of sweet and tart, baking and eating apples and ciders and apple butters, honey, apple sauce.

Keswick Cheeses and yogurt (and sale on Chocolate Pudding)-- all the hard aged raw milk cheeses are back. Plus quark, ricotta, fetas...

All of Garner's great veggies with sales on boxes of green peppers and boxes of red sweet potatoes

Truck Patch's greens, salads, brussels sprouts, green and white cauliflowers, Romanesco fractal broccoflower, potatoes, turnips and broccoli

Truck Patch's pastured Pork and Grass Fed Beef

Painted Hand's pastured and humanely raised (Never Caged, free on pasture) veal, beef and goat. Veal bones, veal shanks, Bratwurst

Chez Hareg's cookies, cakes, brioche and pannetone....... and dog biscuits

Panorama's artisanal breads-- pumpernickel, walnut wheat, multigrain, sourdough, rustiques that were just written about in Tim Carman's City Paper column on Thursday

Sunday should be sunny and cool at BFM. And you can warm up with a wonderful coffee at the Big Bear Cafe.

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Sunday is our last day in 2008

10-2

First and R Streets NW next to the Big Bear Cafe

Chef Susan Watterson, co owner of CulinAerie, will be at market with samples of her two new butternut squash soups. They will also be for sale in 1 quart containers for take home.

NanBon will be back after a long absence with Aisha's sweet potato pie, bread pudding and other pies.

Capons at Truck Patch (he prefers them to Turkeys)

Dear Friends of BFM

Sunday is the LAST MARKET of 2008 and we will be chock full of great foods for your Thanksgiving tables--and to stock up your freezers and larders.

Bundle Up. Put on your woolly hats and scarves and warm coats. It will be sunny but cold. So, come say goodbye to your favorite farmers (who get up at 5 am when it is REALLY cold), and come buy your Thanksgiving goodies.

We will have some FREE HOT CIDER at the market table to warm you up And FREE SAMPLES OF SUSAN WATTERSON'S BUTTERNUT SQUASH SOUPS!

NEWSFLASH: NanBon is back. Bloomingdale's own baker, Aisha Wilson Bond, is back for our last market with her wonderful:

sweet potato pie

pecan pie

bread pudding

NEW NEW NEW Producer:   Susan was a HUGE hit a few weeks ago with her 2 Butternut Squash soups, but this time you can buy them and take them home as well! You loved her soups so much that I asked her to think about joining the market and selling us her soups. And she decided to do it! Take home the soup for lunch or freeze it for Thanksgiving.

Curried Butternut Squash (vegetarian)

Butternut Squash with Bacon and Sage (pure carnivore).

Just in time for your Thanksgiving dinners. Just pop them in the freezer and defrost them for the big feast.

Here is a SAMPLE of some of the foods you will find at market to make your Thanksgiving the tastiest-- and most local-- ever:

French butter cookies to nibble after the big meal plus Vegan Cookies, Sugar Free cookies from Chez Hareg.

Breads from Artisanal Bread line-- including their Pumpernickel which is very good with cheese and smoked ham and turkey and salmon

Keswick Yogurt to drizzle on your squash soup.

Keswick Cheeses to serve with apples and pears

Greens to braise and saute and stir fry: collards, kales, spinach, chard, mustards, turnips

Salads, lettuce mixes, arugula, mesclun

Brussels sprouts to bake and saute

Green and fractal Romanesco Broccoli

Green, Red and Cheddar Cheese Orange Cauliflower

Red, white, Savoy Cabbage

SALES on Old Fashioned Sweet Potatoes -- red and white --Slice, roast and sprinkle with salt, cumin and lime... or mash them with butter and a drop of soy sauce.

Red and White Potatoes to bake, boil or mash

Beets and baby beets with their greens

Winter Squash: Butternut, Acorn, Carnival, Spaghetti, kabocha, kuri.--varieties to mash, puree, roast or make into soup

Pork and beef and veal sausages to season your stuffing. Bacon, too.

15-20 varieties of apples to eat, bake or make into apple sauce

Fresh herbs for every dish.

Turnips to braise in butter or roast or mash.

Eggs

Onions and scallions

Ciders to mull with spices or use it to brine your turkey.

Grass-range Capons Thanksgiving or Christmas

Reid's own Apple butter -- great with the turkey and stuffing and biscuits. (And pancakes, too!)

Stock up on Painted Hand's grass fed beef, goat and pastured veal, Truck Patch's Pastured Beef and Pork (Fresh sausage, loin roasts, shoulders, bone in and boneless chops) for Christmas and for your freezer at both markets.

Robin

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Bloomingdale Farmers Market REOPENS THIS Sunday May 17th with lots of new producers:

Sundays 10-2 First and R Streets NW next to the Big Bear Cafe: Rain or Shine or Thunderstorms.

The SHORT story is that we have more producers than last year. We have pasta and sauces and jams, we have mushrooms and flowers, we have an organic Loudoun County Vegetable grower plus cheese and yogurt and new breads. We will have a few EGGS this week at Painted Hand/Keswick but LOTS more at Truck Patch in a few weeks. Pastured Lamb and beef and goat and pork and humanely raised VEAL. Lots of new breads from Panorama, too. THREE VEGGIE Stands. Tons of Asparagus. Lots of salads and greens. Chard. Spring Onions. Plus Lots of plants for you to grow your own herbs and veggies and flowers.  First of the STRAWBERRIES and BEETS.

Details:

NEW PRODUCER:  Stefano Frigerio of Copper Pot

This week: a NEW red beets and goat cheese ravioli,

rabbit ravioli, prosciutto tortellini, spinach and ricotta ravioli, sausage and sage ravioli, pappardelle, linguini, spaghetti, cavatelli, gnocchi, tomato sauce, bacon and parmesan sauce, roasted shallots and barolo sauce plus strawberry and vanilla jam, apple, blackberry and ginger, peach and prosecco, figs and balsamic.

I really loved the rabbit ravioli last week.

New Asbury Lamb:

This is my favorite lamb in DC -- young, tender and very flavorful but never gamy.

Bill and Joan will have every cut of Spring lamb and will have some Sales Stock up for your Memorial Day barbecues because they can only come to market every other week. Special taste treat at their stand: Sample their sausage.

Spring Lamb: whole bone legs, whole boneless legs, half butterfly boneless, kebab cubes, shanks,boneless loin roast, loin chops, racks, rib chops, half boneless shoulder roast, stew cubes, sage and Italian sausage,ground lamb and organ meats

NB: Loic's NEW BAGUETTE is still being perfected and will be launched NEXT WEEKEND for Memorial DAY.:

Panorama Bakery has joined us permanently: Loic keeps coming up with new breads just for us. This week he added 4 new breads: pumpernickel raisin with a touch of molasses, 9 Grain Boule, 9 Grain mini rolls with TOASTED sunflower seeds but his NEW style of baguette that he is very excited about --- sold starting Memorial Day Weekend.

"This time is the real Outstanding TRADITION PARISIAN BAGUETTE"

"It is made with the dough of the Rustique with a very long time of proofing (12 hours). The bread is absolutely marvelous"

I have not tasted it yet. But I am excited by his enthusiasm.

Come early if you want fabulous multigrain rolls with Toasted Sunflower Seeds. I waited too long last week at U Street and they sold out. Lots of other breads as well: plain pumpernickel boule, Rustique, French Country, Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Large olive oil rolls. His breakfast challah..... His breads FREEZE very well for later in the week.

Lots of free samples....

NEW PRODUCER: Jim Dunlap of SnowBear Farm, a Certified Naturally Grown Vegetable Farm. I think he is doing something great by farming in the suburbs.....

"SnowBear Farm was started in 2007. I retired from working for the USG in 2005, and following a trek of the Appalachian Trail from Georgia to Maine in 2006, I decided to fulfill a dream of having my own farm. Both Nancy and I grew up in ranching country in Wyoming. We looked at large farms of up to 540 acres in rural locations around the USD, but ended up deciding to see if our small place here in Virginia could make a go of it.

Our farming interests are oriented towards Organic methods, but we settled on a private farming organization -- the National Organic Program due to the high costs of being in the NOP. The organization we joined, and are certified by, is called the Certified Naturally Grown organization. It is easy to find on the web http://www.naturallygrown.org/ and we are listed under the Virginia farms. The CNG program follows all the same rules as the NOP in terms of no pesticides, herbicides, fungicides or use of synthetic fertilizers. CNG also emphasizes sustainable agriculture practices.

We hope to provide something of a model to show other landowners in the far suburbs that it is possible to use their large plots of land productively, rather than just let it sit there as giant lawns or as pet horse facilities. Virginia should be the breadbasket for the Metro area during growing season. "

SnowBear Farm: This week Snowbear will have Simpson's Black Seeded Lettuce (a mild, green leaf lettuce with crinkly edges and a small sweet Romaine called Jericho. Two kinds of spring Onions, arugula, spinach, chives, scallions, baby chard, mizuna, kale, radishes, mustards. The groundhogs breakfasted on the turnips and beets so they will be a little later in the month. Plus lots of plant starts: herbs, vegetables and flowers.

New Producer: Barbara and Dennis of Greenstone Fields who visited us briefly last Fall have joined us with their delicious mushrooms and lovely flowers.

Reid: This weekend Caitlan is bringing Fuji and Pink Lady apples -- very crunchy and flavorful, she wrote. Apple cider, apple sauce, apple butter, pumpkin butter and lots of PLANTS for

gardens and containers. In fact, she is bringing a whole little garden nursery of bedding herbs and vegetable/flower plants. Reid has an astonishing variety of herbs..... basil, chives, cilantro, dill, french tarragon, lavender, lemon balm, lemon verbena, mint, oregano, rosemary, sage, thyme, winter savory

Garner: Come early to snag the first of his Strawberries. Asparagus galore! The first of the beets with their greens. Salads: green and red and romaines, spring onions, chard. And a huge variety of herbs, veggie and flowers you can plant yourself in your garden or containers for your deck or kitchen windows. Plus beautiful hanging flowering baskets, planters and containers.

Keswick: NEW: Keswick has been tinkering with their Blue Suede Moo -- it is really silky! By the way, our new pasta chef Stefano says their Ricotta is the real Italian kind --he loves it and uses it in his stuffed ravioli. My favorite yogurt in the world. Cheddar, Wallaby, Lesher, Vermeer, Fetas. I had the Special Reserve Vermeer- aged at least 7 months, it has a nuttier flavor than the younger Vermeer. Bovre, German style Quark and..... pudding.

Painted Hand Farm from Pennsylvania will have VERY humanely raised, grass-fed ROSE veal and goat meat. All cuts: shanks, chops, ground, veal scaloppini (a thin cutlet), breakfast link goat sausage , hot and sweet Italian veal sausage, traditional German-style Bratwurst (veal and pork)

.

Truck Patch: ASPARAGUS- mesclun, lettuce mix, arugula, spinach, radishes, brassica mix, stir fry and braising greens., mint, cilantro, chives, garlic chives, spring onions. I love their chives and garlic chives slivered over asparagus soup. Bryan reminds me that he has asparagus seconds that are perfect for soup.

Brian's pastured pigs root around in shady Maryland groves. Try his thick fresh pork chops for dinner , bone-in and boneless pork loin roast, pork shoulder roast, Boston butt roast, baby back ribs, spare ribs, sausage, hams, bacon. Try their hams if you want to remember what Ham should taste like.

Pastured Beef: Truck Patch has every cut of Black Angus pastured beef.

Common Good City Farm (Formerly 7th Street Garden)

They visited us frequently last year -- and they will be joining us permanently this year. You may see them wheeling their produce over to market from their new home at the Gage-Eckington Schoolyard! They will have lots of fresh herbs and plants for your gardens and containers.

The Garden Centers at BFM:

Whatever you want for your urban garden, all at Reid, Garner, SnowBear and Common Good City Farm

Just a few of the selections: Lettuce gardens, herb gardens, heirloom tomatoes of every shape and kind, red & green sweet pepper plants, red & yellow sweet italian heirloom stuffing peppers, eggplants, cucumbers, watermelons some hot peppers, "Titan" sunflowers with edible heads, marigolds, phlox, lobelia, shasta Daisy, Dahlia, Petunia, Columbines. crookneck squash plants, heirloom zucchini plants, pattypan plants, broccoli plants, and some arugula plants. Herbs this week: 5 kinds of basil, catnip, chives, cilantro, dill, 9 kinds of lavender, lemon balm, lemon verbena, 6 kinds of mint oregano, parsley, 8 kinds of rosemary, green & purple sage, summer&winter savory, french tarragon, 10 different thymes for culinary landscaping uses, chocolate mint

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Highlights of this week's market:

We will have Loic Feillet's Olive Oil Buns and the Parmesan hamburger Buns and the 9 Grain multi rolls with Toasted Sunflower Seeds and the Foccaccia sub rolls -- all for grilling.

Painted Hand: has tender, young goat, (I roasted goat shanks earlier in the week with lots of chopped onion, carrots, and much fresh oregano... and they were superb), truly humanely raised ROSE veal, beef, pork, Duck and chicken eggs and lots of sausages and burgers.

Stefano Frigiero's Copper Pot this week includes: 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.

More Strawberries and Asparagus and lots of greens!

SnowBear Farm: LOTS of arugula .Simpson's Black Seeded Lettuce (a mild, green leaf lettuce with crinkly edges and a small sweet Romaine called Jericho. Two kinds of spring Onions, spinach, chives, scallions, baby chard, mizuna, kale, radishes, mustards. Plus lots of plant starts: herbs, vegetables and flowers.

Reid has an unusually good selection of herbs --although I may never forgive her for not growing Chervil this year as she has in past years, she has many unusual kinds of thymes, oreganos, basils,etc.

Garner: Asparagus and strawberries. Beets, lettuces, romaine, red and white spring onions, radishes, Bright Lights multi colored Chards, arugula, turnip greens. And he will have baby new potatoes so young and tender that you can steam them in just three minutes for your picnics. Baby squash as well. I braise them in olive oil and lemon juice with cumin....

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Bloomingdale Farmers' Market Sunday June 28,

First and R Streets NW next to the Big Bear Cafe

10-2

NEW THIS WEEK:

ARTICHOKES at SnowBear -- first time we have ever had them at BFM Very rare in DC.

First of the season CORN and TOMATOES for the early birds! They will go quickly at Garner

Hot Peppers

Purple and yellow Sweet Peppers

Maybe the first Blackberries at SnowBear

Last Call for CAULIFLOWER at SnowıBear (

BERRIES AND CHERRIES AT REID

Organic, free range EGGS at Greenstone Fields

Spectacular Organically grown Flowers at Greenstone Fields with 10 day Vase life!

FREE Doggie TREATS-- New Asbury's Lamb, Liver, Heart and Kidneys

New Asbury:  Stock up this week for July 4th on their delicious, tender, mild but flavorful meadow raised lamb. They will not be here next week....lots of chops, steaks, butterflied lamb for the grill, sausages....

Special: Ground Lamb on sale for $9 per lb.

Also have Mutton--same mild flavor as their lamb, but $2 less per lb.

Greenstone Fields: shitake mushrooms, organic, free-range eggs,

Garner: Summer produce is really here at Garner! Corn (bicolor) and Tomatoes will be there for the early birds...Hot peppers, radishes, green, yellow wax and flat Romano beans ,Swiss Chard, potatoes (red pontiac, superior white), cukes, summer squash and zucchini, eggplants, green tomatoes, squash flowers, okra, radishes, sugar snaps.

Reid: strawberries, cherries, blueberries, raspberries, sugar peas, and gooseberries this weekend. B

SnowBear: Certified Naturally Grown, an organic certification. Jim and Nancy are taking back the suburban land for the farms  ARTICHOKES!  Last call for Cauliflower. Simpson's Lettuce, mustard greens, leeks, spring onions, scallions, cabbages (Green, miniature and Chinese), Russian and Dinosaur (Lacinato Kale), peas, squash, chard, beets, turnips, bok choy.

Keswick: Fresh and aged Jersey cow cheeses (famous for their rich milk and deep flavor). Raised on grass and outside all year long. the now famous DRAGON'S BREATH, Wallaby, Cheddars, Creamy blue cheese, Four kinds of feta, real Italian Ricotta, real German style Quark (a kind of cream cheese).

Painted Hand: Want a 13-15 pound goat for your July 4th barbecu?. Call Sandy. Order in advance at sandra@paintedhandfarm.com or (414) 423-5663 by Friday afternoons. Sandy also has terrific eggs, some beef, and her humanely raised rose veal (ask her why you should never buy industrially raised veal). Sausages, too.

Stefano's Copper Pot: ms. If you have not yet tasted Chef Stefano Frigerio's home-made pastas and jams, you are missing a Washington DC treasure.... The white fig and balsamic jam is delicious on Keswick's quark and some of the others would make a grilled lamb chop into a masterpiece. Ask him about savory uses for his jams. The pastas should be cooked in simmering... not boiling water....They freeze very well.

Panorama: croissants, sticky buns, muffins, olive oil buns, hamburger buns, Rustique (only place you can find it outside of Citronelle, Central and Cityzen!), sliced and whole rye, pumpernickel, whole wheat, sourdough, French country, baguettes... Lots of breads for your July 4th burgers and sausages. ( The rolls and baguettes will freeze very well. To recrisp them, preheat the oven to 400, then toss them in for 2 minutes so they are crisp outside and soft inside.)

Common Good City Farm: herbs, plants to sell, lettuces, summer squash...maybe even the first peaches... Harvested just 2 hours before the market opens at their Gage-Eckington City Farm What could be more local or more fresh?! Sales support the growth of the non profit and their educational programs.

Truck Patch BEEF! Bryan raises pastured pigs and grass-fed Black Angus cows. The pork is a staple of the Baltimore Woodberry restaurant and the steaks are terrific. I grilled strip steaks for those friends last week and they said: THERE IS NOTHING LIKE AMERICAN BEEF!

I salted the meat 8 hours before I grilled it (overnight is even better), took out the steaks for 90 minutes to let them get to room temperature, grilled them over very hot coals for 3 minutes per side, then moved them to a cooler place on the Weber for another 3 minutes per side. Rested them for 5 minutes and served. Perfectly medium rare. You want sausages, he's got sausages, you want steaks, he's got every kind of steak you want. This is July 4th Central for beef and pork.

Lots of Pork for your picnics and barbecues: shoulder roasts, tenderloin, baby- back ribs, 1- inch thick bone in and boneless chops, loin roast - bone in and boneless, pork steaks..... plus all of his Italian, Sage, Country, celery, maple and apple sausages.

Veggies at Truck Patch: lots of salads and greens, curly Kale, arugula, mesclun, chard, , young collards, radishes, baby turnips and greens, white and red onions...

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We will have a lot of summer at BFM on Sunday july 5

PLUS ARTICHOKES and FRESH GARLIC at SnowBear

Lots of corn, variety of tomatoes, 8 kinds of summer squash, chard, mustards, cabbages, potatoes, green,yellow and italian flat beans, spring onions, cauliflower, cherries and berries, keswick's chocolate pudding,cheese and yogurt, Stefano's pastas and jam, Panorama's famous olive oil buns and parmesan hamburger buns, every cut of pork, grass fed beef, whole goat for BARBECUES -- just 13 pounds, quartered.Eggs. Rose Veal.

and everything we had last week in the previous email....

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We will have a lot of summer at BFM on Sunday july 5

PLUS ARTICHOKES....at SnowBear

I cooked with the artichokes for the first time tonight. They are a high maintenance crop which explains the $1.50 per piece for the baby artichokes. That being said they were worth every penny. They were tender and full of flavor. I don't think I've ever seen artichokes grown around here and these are well worth the hard labor that went into their growth.

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I cooked with the artichokes for the first time tonight. They are a high maintenance crop which explains the $1.50 per piece for the baby artichokes. That being said they were worth every penny. They were tender and full of flavor. I don't think I've ever seen artichokes grown around here and these are well worth the hard labor that went into their growth.

Talk to Jim about how he "tricked" them into growing. I trimmed them, quartered them and and braised them in olive oil, lemon, white wine and his fresh garlic. No inedible choke in the center. REally delicious.

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This Sunday at Bloomingdale FM:

our producers have really been getting great press the last few days....

KESWICK WINS TWO BRONZE MEDALS AT NORTH AMERICAN JERSEY CHEESE AWARDS!

We are thrilled that Melanie's Vermeer and her Quark won in a field of 77 participants from 15 states and Quebec. She has been asked to enter the 2010 WORLD Jersey Cheese Awards... If you have not tried her cheese, there are free samples at her stand.

Washingtonian Raves about Keswick's Chocolate Pudding and Copper Pots Jams and Pastas in Best of Washington July issue

http://www.washingtonian.com/blogarticles/restaurants/bestbites/12942.html

Washington Post Stefano's 's Joe Yonan writes about canning with Stefano

]http://www.washingtonpost.com/wp-dyn/content/article/2009/07/06/AR2009070603910.html[/url]

And some Jamming afterwards inspired by his session with Stefano:

My link

Read about our SnowBear's Jim Dunlap and how he is trying to turn suburban lawns back into farms for young farmers

My link

LAMB SALE at NEW ASBURY THIS WEEK: Shanks on Sale, Loins and Ribs slashed to 2007 prices, Lamb Coupon

NEW this week:

blackberries

German Butterball potatoes

Cantalopes -- Athenas-- planted close together to keep the small and sweet at Truck Patch

Yellow corn

NEW ravioli at Copper Pot--rabbit ravioli

NEW COOKED AND READY TO EAT PASTA SALADS:

Trofie Pasta With TOMATOES AND CHEESE

Pasta, Lettuce, Bacon and Corn.

Greenstone Fields will have gorgeous garlic and beautiful BASIL, perfect for Barbara's special pesto recipe. Shitake mushrooms, grass range eggs, and a few tomatoes! Plus their fabulous flowers. I bought some sunflowers last week and they look like they will go on forever.

Truck Patch at Woodberry Kitchen

Truck Patch: Did you know that the Woodberry Kitchen in Baltimore sources their pork from our TP, including their suckling pigs? That Policy Restaurant on 14th and T serves TP sausage or that Big Bear serves their arugula and spring mix with all their sandwiches? Lots of pastured pork. All cuts and sausages.

TIP: Grilling TP's Pork Chops. Bryan says: Salt them the day before if you can, add garlic and pepper just before you cook them and then throw them on the grill. Sear both sides on direct heat for 2 minutes sper side, then indirect heat on the the grill for 3 minutes each side. Remove at no more than medium and let rest for 5 minutes. Lots of beef steaks as well. Delmonico, Strip steak, filet mignon.

SALAD CENTRAL at Truck Patch: pesticide- free Mesclun and arugula all summer long. Also chard. cantalopes -- Athenas planted close so that they stay sweet and intense flavor. The dry weather the last week makes them even sweeter. First of his beefsteaks tomatoes Green beans -- Blue Lake Pole beans.

Want a chicken? Pre- order your chickens at market@truckpatchfarms.com and pick them up at market.

SNOWBEAR:    ARTICHOKES (ask Jim how he tricks them into growing in our climate!) , dark red Norland, Mustard Greens, Leeks, Scallions, Kale(Russian, Dino), summer squash, chard, beets, turnips, peppers, garlic, beans (green and yellow wax), cucumbers to make cucumber-yogurt dip or soup.

New Asbury: Superb lamb. I have been grilling their Mutton shoulder chops which are a bit older than their regular lamb, a bit cheaper and very tasty. They are offering a $5 Coupon towards a future purchase with every Whole Bone-in Loin Roast and Whole Trimmed-Bone Rib Roast. And Joan and Bill are continuing their 2007 Price Rollback on Loins and Ribs

Sale on Shanks a Lots of chops for the grill and ground lambmeat, too. Butterflied boned leg of lambs for the grill as well...

Painted Hand:  Sandy has her superb goat, rose veal ( humanely raised with milk and on grass as they should be), free- range eggs and some grass fed beef for you this week.

Reid Orchards: Caitlin is bringing Gooseberries, sweet cherries (Schmidt black cherry), Pie Cherries, black and red raspberries, red currants, white and yellow peaches. Spring Snow, a sub acid peach, Yellow are PF1 (Paul Friday, named for a peach breeder), semi-freestone, good flavor, Lodi (Caitlin gave me some Lodi applesauce she cooked with a bit of honey-- wonderful.) Plums and apricots. Sugar Snaps..

Common Good City Farm is back and will have the freshest and most local of our local producers because they harvest everything two hours before market at their urban farm at Gage- Eckington!

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).

Panorama Artisanal Bakery: Lots of olive oil rolls, parmesan hamburger buns, ciabatta rolls for grilled sausages, pumpernickel bread (great with toasted tomato and cheese sandwiches), rye breads, whole wheat, sour dough, country French, baguettes, croissants and muffins, sticky buns...

Copper Pot: New this week: rabbit ravioli. Cooked pasta salads: Trofie withi tomatoes and cheese. Pasta with lettuce, bacon and corn. He bought several cases of apricots from Reid last week so I think that apricot jam may be on the table this week.....

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Just a reminder, we will have on Sunday 10-2

  • Terrific baby Virginia grown ARTICHoKES
  • Fresh Squash Blossoms-- excellent stuffed with Keswick ricotta or feta or shredded raw on a thinly sliced zucchini salad dressed with olive oil and sherry vinegar
  • Stefano's Copper Pot Beet and Rhubarb jam he made with Joe Yonan and that ran out at U Street very early today
    Keswick's Bronze medal Vermeer and Quark -- the Vermeer ran out very early at U Street today as well

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[Artichoke preparation demo Sunday 11 am

Stefano Frigerio will take a few minutes out from his Copper Pot stand and demo how to prepare artichokes for more than just steaming and dipping them in butter.

SnowBear Farm has a LOT Of Virginia baby artichokes.

Hill Valley was going to post her artichoke recipe???

robin

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Sunday Aug 2 at BFM

Panorama is introducing their new Mark Furstenberg created MUFFINS and SCONES. (Mark is a consultant to Panorama inbetween preparing to open his new Cafe next month.)

Introducing Panorama's NEW MUFFINS AND SCONES. More will be introduced next week.

Blueberry

Whole grain

Corn

Classic Scones

Raisin Scones

Mark Furstenberg wrote:

"Loic will be offering a new seasonal muffin, blueberry right now, made with whole blueberries in a faintly sweetened buttermilk batter. Panorama will be selling as well a crunchy corn muffin with whole corn kernels, a whole grain muffin, coarse and sweetened with dried fruits and crunch with nuts. All of them are made with White Lily flour, some contain whole wheat flour as well and all of them are deliberately low in sugar but full of taste.

We are trying to make pastries whose flavors are not overpowered by sugar. We are using whole grains where they make sense. That is not to say, however, that they are being offered as health food. They are being made simply to taste good.

Customers will find as well a new scone. And what a scone! Butter, buttermilk, White Lily flour. And from time to time we'll slip in a little surprise -- perhaps some dried fruits, perhaps a little candied ginger -- we'll see."

Keswick: Grill or bake some eggplant slices and top them with Keswick yogurt seasoned with garlic and herbs. Grill or toast a Panorama baguette lightly, rub it with a garlic clove, smash a half tomato on it until the bread is SATURATED and top with Keswick Cheddar. The BEST Tomato Cheese Sandwich, according to my oh-so-British husband. (Well, he is really South African but they have all those British tastes!) Chocolate Pudding, ricotta, quark, feta and 12 aged raw milk cheeses. Blue cheese goes very well on fennel salads.

Painted Hand: ((Watch out for the August Washingtonian. I think Sandy will be written about....)) Sandy has wonderful, young and tender goat for barbecues, humanely raised ROSE veal, eggs.Veal scallopini, rib and loin veal chops, veal cubes for stews or shish kebabs, veal burgers, osso bucco and Italian sausages (sweet & spicy). Goat shoulder roasts (great for curry), goat shanks -- roasting and breakfast links cased in collagen, NOT pork casings).

Garner: Ask Bernard! If you're not sure how to pick the best melon or a great ear of corn he will be happy to help. Bernard is proud of what he grows and wants you to have the best every visit. Crenshaw melons, striped German Tomatoes, WATERMELON, sweet corn, tomatoes, cantaloups, peppers of many colors, cherry tomatoes, new potatoes, sweet onions, back berries, five kinds of eggplant, Anne Oakley okra, cabbages. yellow and green squash and zucchini .

Truck Patch: Like last week but with many more heirloom tomatoes. Mesclun, chard, spring mix, curly kale, cucumbers, green beans, red and white spring onions squash, Athena cantaloupe Basil, lots of summer squash, , sausages. 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.. Lots of great pork- boneless chops are great and he will have lots this week. Ask for his eggs, too. Chives. Basil and other herbs. Heirloom, cherry, and beefsteak tomatoes, peppers (sweet and hot) . Pre-order a chicken at <mailto:order@truckpatchfarms.com>order@truckpatchfarms.com

TIP: Canteloup Slaw: Grate a just slightly under ripe peeled melon or push it through the julienne disk of a food processor), add 1/2 tsp of finely chopped, then salted and mashed- with -a -fork- ginger and 1/2 cup of yogurt. I don't have Keswick yogurt here so I used a local sheep milk yogurt. ( It's excellent) Mix. Serve in a shallow bowl topped with a small leaf basil leaf or mint. This was great. We have the recipe that inspired me from the LA Times on the market table. Their version is curried and sprinkled with lime.

Copper Pot: NEW Veal osso bucco. Plus all his regular filled fresh and dried pastas. Jams with attitude.... and the sauces! I stashed some in the freezer so that I will have something wonderful to look forward to the day I get back from vacation....

If you want to try your hand at Osso Bucco we have Veal at the Painted Hand tent

Ingredients

SNOW BEAR: Of course Jim and Nancy have lots of Tomatoes - all kinds. Green, yellow and purple beans to make 3 bean salad. Fresh onions. Eggplant. Squash. Fresh garlic. Chard. Leeks. Peppers. Potatoes and their blackberries.

Greenstone Fields: Their Shitakes love this humidity! Sweetest possible Triple blackberries (boy I wish they were so sweet here in Provence where they are never so sweet because it is too dry!) lots of even longer-lasting lisianthus, new lily varieties, delicious heirloom tomatoes, garlic, basil-- flower bouquets. Basil makes a delicious salad all by itself. Great with sliced tomatoes. And now is the time to make a batch of pesto every single week and freeze it in ice cube trays for the winter.

TIP: Don't add the pine nuts or the cheese until you defrost it.

Reid Orchards: Caitlin is bringing Gooseberries, black and red raspberries, the best red currants I have tasted in DC or France this year, LOTS of peaches, white and yellow,nectarines, early season apples, Plums and apricots. Sugar Snaps.. Blueberries....

Common Good City Farm will have the freshest and most local of our local produce because they harvest 2 hours before the market at their farm at Gage-Ekington School at 3rd and V.

Bicyclette Bicycle Bicicleta

Air, Oil, Advice - get consultation on simple to advanced repairs. Come by, show off your bike, chat with other bike lovers, watch the work on other bikes and ask questions, entertain the grommets underfoot, see if there's anything you can pitch in to do while waiting!

Dan White and other volunteers (YOU?) will be bringing their tools and leading the Bloomingdale Bike clinic:

from 11 am- 1 pm.

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Labor Day Sunday at BFM:

  • Reid's 2009 Cider makes its first appearance.
  • Lots of Sales on Tomatoes -- Firsts, Seconds, Heirlooms for sauce, canning, roasting, freezing....
  • Sales on Filet Mignon Steaks at Truck Patch -- grass Fed Black Angus
    • Many new Apples including Honeycrisp and Gala
    • New varieties of seedless grapes
    • Real Celery with lots of flavor at SnowBear
    • Sweet Potatoes
    • Acorn, Butternut, Kabocha, Carneval Squash

    And a curiosity: Garner grew LOUFFA/ LUFFA sponges this year. It is NOT a seaplant as I always thought but a seed pod of a cucurbit (gourds, pumpkins, cucumbers) family. He is bringing them for the first time this Sunday. They are supposed to be particularly good sponges. I am definitely going to buy one and try it out.

    Plus Keswick's raw milk cheeses, Painted Hand's GOAT and VEAL, Copper Pots pastas and jams and sauces, Panorama's Olive Oil buns (the same ones they bake for Central's hamburger), Greenstone's superb shitake mushrooms, and all the summer bounty of eggplant, tomatoes, cukes, squash, greens,salads, peppers, okra, potatoes..., Truck Patch's pork -- spare ribs, sausages, bacon...

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HUGE Sale on Eggplant today Sunday

Garner picked a huge quantity of eggplant last night and is selling them for less than a dollar a pound for people who buy in quantity. Ratatouille time, caponata, pickled eggplant, baba ganoush....etc

Stefano is sampling his new tortellini today

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New or Noteworthy

HUGE Sale at Garner: 1/2 BUSHEL of green beans or sweet potatoes for just $12. A crazy low price. Sweet potatoes last months in a cool spot in your home. Blanch and freeze the green beans. Or pickle and can them.

LAST WEEK for GREENSTONE. TONS of log grown local shitakes, eggs, Long lived flowers and maybe some greens.

SALE at New Asbury's Loudoun County meadow lamb..20% off on ALL cuts except roasts and ground lamb. Very tender, very flavorful.

NEW APPLES added to the 2 dozen varieties at Reid: deep dark red Black Limbertwigs (spicy and aromatic), Pink lady and Golden Delicios

Sandy Miller is back at Painted Hand. Try her sunchokes.

.

DC Food For All http://www.DCFoodForAll.org is throwing a fundraising party Saturday night, Oct 25th, from 5p-9p at the Big Bear Cafe. Proceeds will go to support the DC Food Finder (www.dcfoodfinder.org), an interactive map of food resources in DC. RSVP at dcfoodforall@gmail.com.

Meat fans:

Did you know that you can you can email Joan and Bill and pre order your lamb -  info@newasburyfarm. com

You can also pre order chicken, special cuts of their pastured pork or Angus beef from Truck Patch:   order @Truckpatchfarms.com.

And if you want a whole goat or a special cut of veal,  email Sandra@ pa.net

Greenstone Fields Farm: The cold weather has slowed down their flower fields so this will be their LAST WEEK THIS SEASON. MUSHROOMS, MUSHROOMS, MUSHROOMS. Beautiful lilies and FALL FLOWERS grown on pesticide- free land. Bouquets and Stems. Dried flowers Very long vase life and vibrant colors. Barbara and Dennis are bringing a LOT Of their wonderful log- grown shitakes. Not available at any other market in DC. Come early for their eggs from chickens that run free on grass. Be sure to stop by and tell them to come back next year.

Keswick Creamery: Free samples of ALL the cheeses Sandy has at the stand-- the cheddars, the aged Carrock, British style Lesher, Wallaby (for people who like a good, creamy Monterey Jack), Dragon's Breath (for hot pepper lovers!), and Dutch style Vermeer, 4 kinds of Fetas, and Blue Suede Moo (one of the few true blues made in the US), Soft cheeses include German style Quark cream cheese, a whole milk ricotta fresh soft Bovre and Maddy's chocolate pudding. Melanie created it for her little girl, Maddy.

s.

Painted Hand:  Eggs if you come early, humanely- raised veal (scallopini, chops, ground and stew veal, bones for making veal stock, marrow bones, Bratwurst, tongue, organ meats), maybe some osso buco shanks!), young goat (leg, chops, and ground) Grass- fed Jersey beef steaks.

SnowBear: tomatoes, peppers and eggplants are still growing but slowly in the fields, the last of summer. Onions. Carrots. The BEST PARSNIPS in DC (no, I am NOT exaggerating), wonderful celery, bok choy, spinach, mizuna, chard, ustard, kale, beets, lettuce, Asian cabage, daikon (

Reid has a huge selection cooking and eating apples. Haralson, Stayman, Ida Red, Nittany, Macoun, Cortland, Fameuse Snow Apple, Honeycrisp, Gala, Golden Supreme, Jonagold, Pinova, Yataka, Northern Spy, Cox Orange Pippin. Cider: apple, apple-grape, and apple-cherry. Apple butters. Apple butter and quark are delicious together on toast....we like it better than peanut butter and jelly at our house. They also make great hostess gifts if you want to bring something other than wine to dinner...

Garner: Pumpkins. Red and yellow peppers as well. Plus Collards. beets, spinach, arugula, mustard greens, turnip greens, red bore kale, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins look like an elongated butternut squash but they sure taste like pumpkins and make great pies, summer squash, green and yellow beans, potatoes, , sweet potatoes.... cherry tomatoes. SALE on green beans and sweet potatoes. Lima beans, black eyed peas.

Copper Pot: More Fall flavors of pastas, sauces and jams from our favorite Italian chef. I had the goose confit ravioli late last night when we came home from Santa Cruz. (Two VERY delayed planes).

Truck Patch Farms: Truck Patch Farms*: Hot peppers, stir fry mix, chard, curly kale, arugula, salad mix, and lettuce. Mint, chives, garlic chives, and dill. A very few tomatoes, summer and zucchini squash. Cucumbers and yellow, purple, and green beans. Broccoli. Black Angus grass fed beef, pastured pork products and eggs.

Panorama Artisanal Bakery will have MORE bread than last week. More deep brown Pumpernickel, more whole wheat, more baguettes (French, Whole Wheat, Sun dried Tomatoes and Walnut Raisin), more Danish, more muffins, more croissants, more sliced multi grains, more orange brioches, more poppy seed and sesame seed boule.....mounds of breads.

Bicycle Clinic: Air. oil. repairs. Dan White is our"head wrench" but we need more volunteers to help him. He can teach you everything you want to know about fixing your bike and helping other people, too.

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LAST MARKET OF 2009; Free hot cider to our customers.

Just a partial list, a sample, of what we will have at market on Sunday, First and R Streets, 10-2. Rain or Shine.

* SALE on pastured Rose Veal and pastured Goat bones at Painted hand -- $2/pound

*Bags of bread cubes for stuffing at Panorama

*Sales on Panorama breads

*Unannounced sales on Greens -- check with Garner. Bernard was going to discount half bushels of greens

*NEW: Chez Hareg is back in the market with sweet potato pie, apple pie, French butter cookies, Vegan cookies and desserts, Sugar Free Cookie

NEW: Peanut Butter at Copper Pot made by Stefano Frigerio and approved by his three kids!

*

  • Keswick Yogurt to drizzle on your squash soup.
  • Keswick quark and ricotta for your pumpkin cheesecake...
  • Keswick Cheeses to serve with apples and pears ---or to make into Cheese Wafers !
  • Greens to braise and saute and stir fry: collards, kales, spinach, chard, mustards, turnip, mizuna.
  • Celery, carrots (roast them in olive oil and rosemary), baby fennel, kohlrabi.
  • Salads, lettuce mixes, arugula, mesclun
  • Brussels sprouts to bake and saute
  • Green and fractal Romanesco Broccoli
  • Green, Red, Purple and Cheddar Cheese Orange Cauliflower
  • Red, white, Napa and Savoy Cabbages-- sweet, baby bok choy to stir fry with garlic.
  • Old Fashioned Sweet Potatoes -- red and white --Slice, roast and sprinkle with salt, cumin and lime... or mash them with butter and a drop of soy sauce.
  • Potatoes to bake, boil or mash--
  • Beets and baby beets with their greens
  • Winter Squash: Butternut, Acorn, Carnival, Spaghetti, kabocha, kuri.--varieties to mash, puree, roast or make into soup
  • Loose Pork (maple, sage, ground country) sausages to season your stuffing. Bacon, too.
  • 15-20 varieties of apples to eat, saute, bake or make into apple sauce
  • Fresh herbs for every dish.
  • Turnips to braise in butter or roast or mash.
  • Free range Eggs
  • Reid's Ciders to mull with spices or use it to brine your turkey.
  • Grass-range Turkeys
  • Reid's own Apple and pumpkin butters -- great with the turkey and stuffing and biscuits. (And pancakes, too!)
  • Stefano's jams make great dinner party gifts....

Pheasant Tortellini with butternut squash puree if you are looking for an unusual Thanksgiving appetizer.

Pick up your Reserved Turkeys from Truck Patch and your Lamb from New Asbury.

Stock up on Painted Hand's grass fed goat and pastured veal, Truck Patch's Pastured Beef and Pork, New Asbury's Lamb (Fresh sausage, loin roasts, shoulders, bone in and boneless chops, steaks) for Christmas and for your freezer.

Copper Pot: Peanut Butter at Copper Pot made from Virginia peanuts. Stefano will have a huge assortment of pastas, jams, sauces and other treats at Copper Pot: a pork pate ( cooked in a jar), Jams: Strawberries and vanilla, blackberries and ginger, quince and cinnamon, peach and prosecco, nectarine and bourbon, apricot and rosemary, figs and balsamic, red beets and rhubarb, Concorde grapes and grappa, and the new pear and ginger . All his classic sauces. Pastas: beef tortellini, rabbit ravioli, duck ravioli, ham tortellini, pheasant, sausage and sage, spinach and ricotta, maple roasted butternut squash, pumpkin pappardelle, the new Italian- style maccheroni and cheese, rigatoni, spelt cavatelli.

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BFM reopens Sunday May 16t, 10 am at First and R Streets NW next to the Big Bear Cafe.

I am very excited about our opening. Dolcezza has joined the market. Made from local MD milk and cream, lots of local fruits and herbs. Try the STrawberry Tequila Sorbet this week.

Chez Hareg has returned after a year off to move her bakery from 9th to Edgewood (4th ST NE) and to become the Vegan baker for Whole Foods. But the good news is that she she has not forgotten her roots in Classic French butter baking, either. So, good stuff for your Vegan friends and good stuff for you. Cookies, cakes and now, cupcakes, too.

Truck Patch is making its own scrapple and Baltimore has been going crazy about it. Woodberry Kitchen serves it at their Sunday Brunch. The Baltimore Sun raved about it. Squash blossoms at Garner already.

Keswick is very exciting at BFM. Mark has created a new line of Tomme cheeses to pair with beer! Not only do they go with beer, they are rind washed in local PA microbeers and ciders. DC has become so appreciative of artisanal beers and Mark has the first cheese intended to go with those beers. H he will be at BFM on Sunday to tell you all about them. They start as a peasant style Alpine tomes, but all the beer washing transforms them into something special.

What else? Stefano is making soups as well as some unusual pastas, his sauces and jams to go with Keswick's cheeses.

Snow Bear is back. Nancy quit her day job and is working on the farm full time so they doubled the size of their Loudoun Country farm to four acres and planted a LOT More certified Naturally Grown plants and flowers for us. And Nancy is baking her own farm- style bread. Try it. Lettuces: mild, crinkly green leaf Simson, bright red Antaago, loose leaf Outredgeous and sweet, smallJerico romaine. Pure Oasaka Mustard and hot Yukina Savoy. Russian and Dinosaur Kale. Red, Yellow, White Chards. Spinach, arugula, Tatsoi, scallions, radishes, collards and my favorite: Broccoli Raab.

Reid: This weekend Caitlan is bringing Pink Lady apples -- crunchy and flavorful, Apple cider, apple sauce, apple butter, pumpkin butter and lots of PLANTS for your gardens and containers. In fact, she is bringing a whole little garden nursery of bedding herbs and vegetable/flower plants. Reid has an astonishing variety of herbs....

This week's tomato plants include: Beefsteak, Box Car Willie, Brandywine, Cherokee Purple, Green Zebra, Juliet Grape, Pantano Romanesco, and Super Sweet 100.

*new things this year: stevia, vietnamese coriander, sweet woodruff, santonlina, fragrant ornamental curry, bronze fennel

basil (African Blue, Genovese, Sweet); chives and garlic chives; cilantro; lavender (Fern Leaf, Goodwin Creek, Hidcote, Munstead, Provence, Sweet); lemon balm; lemon verbena; oregano (Greek, Hot & Spicy, Italian); curly and italian parsley; rosemary (Arp, Creeping, Gorizia, Mrs. Howard's Creeping, Tuscan Blue); sage (Berggarten, Grower's Friend, Pineapple, Purple, Tricolor); Sweet marjoram, french tarragon, thyme (Coconut, English, Golden, Lemon, Lime, Silver Edged, White Flowering); winter savory, mint (choose from Julep, Kentucky Colonel, Chocolate, Peppermint, Pineapple, Spearmint)

Garner: Strawberries. Asparagus galore! The FIRST of the summer squash. Sugar Snap Peas! Squash blossoms. Beets with their greens. Kohlrabi, the "alien vegetable" Salads: green and red and romaines, spring onions, chard. Broccoli, squash blossoms. Red and White Turnips. Blue Kale. And a huge variety of herbs, veggie and flowers you can plant yourself in your garden or containers for your deck or kitchen windows. Plus beautiful hanging flowering baskets, planters and containers.

Truck Patch: EGGS, mesclun, lettuce mix, arugula, spinach, radishes, brassica mix, stir fry and braising greens., mint, cilantro, chives, garlic chives, spring onions. I love their chives and garlic chives slivered over asparagus soup. Bryan reminds me that he has asparagus seconds that are perfect for soup.

Brian's pastured pigs root around in shady Maryland groves. Try his thick fresh pork chops for dinner , bone-in and boneless pork loin roast, pork shoulder roast, Boston butt roast, baby back ribs, spare ribs, sausage, hams, bacon. Try their hams if you want to remember what Ham should taste like.

Pastured Beef: Truck Patch has every cut of Black Angus pastured beef.

New Asbury Lamb: Young, tender, pastured Loudoun County Lamb.

Bill and Joan will have every cut of Spring lamb and will have sales on Sage and Italian sausage and Whole lamb roasts. Start stocking up for your Memorial Day barbecues.

Spring Lamb: whole bone legs, whole boneless legs, half butterfly boneless, kebab cubes, shanks,boneless loin roast, loin chops, racks, rib chops, half boneless shoulder roast, stew cubes, sage and Italian sausage,ground lamb and organ meats.

Painted Hand Farm from Pennsylvania will have humanely raised, grass-fed ROSE veal and goat meat. All cuts: shanks, chops, ground, veal scaloppini (a thin cutlet), breakfast link goat sausage , hot and sweet Italian veal sausage, traditional German-style Bratwurst (veal and pork). This is Sandy's only DC market.

Panorama: Loic is still changing his Breton Baguette and he has 20 other breads as well as muffins, croissants, etc.

See you Sunday,

Robin, Ted, Kate and Kate

.

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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.

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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

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Market was amazing this morning. About 10:30 a section of Rolling Thunder drove by and for at least 5 minutes there were non stop motorcycles making their way down U street. It was a great way to be a part of the action without having to go downtown.

And then there was the produce. From Gardner, the first raspberries of the season!!! Beautiful and delicious. He also had beautiful, huge squash blossoms which I will stuff with ramp quark from Keswick. There were peas and green and asparagus all over. Truck Patch had strawberries that were $5 for 3 pints. Yes, I said three pints. I plan on turning into a strawberry this weekend.

If you consider yourself a beer geek and haven't tried Keswick's beer cheese, shame on you. I'm not a beer geek and know how good they are.

Bloomingdale is quickly becoming my favorite market. It doesn't start until 10 so I can sleep in a little and still be there at the opening. It isn't as crowded as Dupont but has many of the vendors I would hunt down. They also have a way to pay with credit cards but I haven't looked into it. Robyn, can you explain how that works?

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Market was amazing this morning. About 10:30 a section of Rolling Thunder drove by and for at least 5 minutes there were non stop motorcycles making their way down U street. It was a great way to be a part of the action without having to go downtown.

And then there was the produce. From Gardner, the first raspberries of the season!!! Beautiful and delicious. He also had beautiful, huge squash blossoms which I will stuff with ramp quark from Keswick. There were peas and green and asparagus all over. Truck Patch had strawberries that were $5 for 3 pints. Yes, I said three pints. I plan on turning into a strawberry this weekend.

If you consider yourself a beer geek and haven't tried Keswick's beer cheese, shame on you. I'm not a beer geek and know how good they are.

Bloomingdale is quickly becoming my favorite market. It doesn't start until 10 so I can sleep in a little and still be there at the opening. It isn't as crowded as Dupont but has many of the vendors I would hunt down. They also have a way to pay with credit cards but I haven't looked into it. Robyn, can you explain how that works?

Bought the squash blossoms myself. First time I've ever seen flowers that big outside of Provence.

Got stuck in an intersection while a hundred Buffalo Soldier rolled through on their Harleys. Doesn't seem like Memorial Day without the bikers.

I don't actually believe that there's any such thing as "ramp quark."

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