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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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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?

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.

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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

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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.

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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

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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.

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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.

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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.

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The big story at BFM, as at 14&U, is Garner's crazy cheap sale on sauce tomatoes, ie good quality seconds. 12 bucks for a 25 pound box so that you can gazpacho, slow roast, can, freeze, jam, chutney to your hearts content for pennies.Just promise me you will not put them in the fridge before you cook them. Why Gazpacho tastes better cold even though tomatoes should never be cold is a mystery to me. Maybe we will have to ask Harold McGee or Herve This or Shirley Corriher to figure it out for us.

Also, New Asbury Lamb is back this week with their coolers full of every cut of lamb because they somehow got their butcher to agree to process 7 lambs weeks before he said he would. So, now is the time to stock up. I am very partial to their shoulder chops and their butterflied leg of lamb for the grill. As you all have read too many times, they are a very tiny farm and they can only come twice a month, but they raise the best lamb I know. (Ask Stefano, he uses their lamb all the time in his pastas.)

And special treat for Heather and other fans of pickled foods. We are adding an new producer next week but he will have some previews jars of his superb kimchee and fermented traditonal "pickled" vegetables. He will be at Painted Hand's stand. The kimchee is wonderful, fx. So, come try. I am sure that I am not the only Donrockwellian who would sneak her finger repeatedly into the pickle barrel to suck up that juice while she waited for mother to buy white fish and bagels on the Upper West Side. This is the same kind of pleasure.

In the Apple world, Reid will have the first of the Early Gold eating apples and I fell for the Ginger Gold like Pristines last week. Don't miss them. On the other hand, her yellow peaches were, indeed, fantastic. This insane heat and drought does alchemical magic with our stone fruit. Apricots have been very good and they can be pretty boring in a normal year.

Otherwise, the market will be brimming with all the summer fruits and melons and vegetables. And lots of pork, beef, goat and lamb. Eggs if you come early because no matter how many we have, they always sell out. Keswic's yogurt has become a summertime necessity. I used to buy one quart a week but I need at least two now for all the fruit salads and soups and just because yogurt makes the base or addition to some many summer meals.

Chez Hareg has local blueberry pies and peach cobblers and her very good lemon squares (see the link to a rave review from an Eckinigton customer over at this week's 14&U post.)

And I end with a mountain of colorful heirloom tomatoes at Truck Patch, Reid, Sun Bear and Garner. I will miss them in Provence where I am heading next week. The tomatoes are not as good and not as colorful. So, slice some tomatoes, toss with minced shallots, salt, drizzle with olive oil, scatter on the basil. I will be doing that in Provence, but you will have the better salad platter if you buy them here.

(yes, I will continue to post weekly from Provence. Still working on the markets, just in a different house far away).

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The Crazy Tomato Sale continues at Garner (see details in last week's post) but the big story THIS week is our new producer,

North Mountain Pastures. Luke will be bringing an excellent Kimchi, pickled turnips, pickled beets, spicy cucumbers, plus two kinds of cured meat. Braseola and a Italian style bacon cured with rosemary and red wine. The pickles are fermented the old fashioned way -- no vinegar.

ALSO NEW:

Dolcezza will be scooping two flavors/two scoops "for here at the market" for $4.00 Pints "to go" for $11 packed in recycled styrofoam containers so they last 2 hours featuring Lemon Opal Basil sorbetto, Santa Rosa Plum sorbetto, White Peach Prosecco sorbetto, Blackberries and Cream gelato, Lemon Ricotta Cardamom gelato and Valrhona Chocolate Amargo gelato.

New Asbury is running 10 pound lamb shoulder on sale (think pulled, smoked lamb)for 9.50 a pound. They will NOT have this size ever again. And several 7.5 pound legs for $10 per pound. Reserve one by email to

info@newasburyfarm.com

Reid: yellow and white peaches, nectarines, a variety of plums (santa rosa, shiro, methley, duarte) blackberries, a handful of blueberries, raspberries, apples (summer treat, ginger gold, paula red, zesta, and rambo), andlots of heirloom tomatoes.

SnowBear (same as last week)

Copper Pot: Duck, rabbit, Barbecued Beer Can chicken, corn, eggplant and ricotta ravioli plus fondue and truffle beef tortellini gnocchi

Jam and sauces, Caponata, tomato bruschetta, marinated red peppers and basil pesto ,Cold creamy corn soup with spicy oil.

Plus Chez Hareg and Panorama's baked goods

Truck Patch: LOTS of hybrid tomatoes that have never seen as spray. Black Krim, Cherokee Purple, Pruden’s Purple, Amana Orange, German Striped, Aunt Ruby Green, Wapsinki Peach, Great White, and more. Chocolate Cherry, Sungold, and Sweet Millionaire cherry tomatoes . Bryan keeps the tomato plants dry for the most intense flavor. . Regular slicing and pickling cucumbers, long skinny Asian cucumbers. Black, purple and white eggplants, both Italian and Asian. Hot peppers and bell peppers. Summer squash and green and yellow beans. Greens: salad mix, arugula, spinach, kale, Swiss chard. Radishes and beets with their greens. Cut herbs – lemon basil, purple basil and more intense Genovese and big leaf Italian, and mint, chives, garlic chives, oregano, sage, thyme. Sunflowers. Truck Patch expects to be certified organic this year. Also, lots of pastured pork and grass fed Angus beef.

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If you missed the introduction of our new producer last week, do stop by on Sunday to try their traditionally fermented pickles, kimchee and cured meats!

  • Garlicky Dill pickles, Lardo, Salo, Italian cured Beef or Pork Tesa at North Mt Pastures.

  • Create an interesting Cheese & Charcuterie Platter for lunch or pre dinner or a picnic with a selection of Keswick hard cheeses, NMP’s pickles and Copper Pots Savory Jams (Apricot and Rosemary, fx) and some cured meats, too. Don’t forget to add some Reid Grapes to it.

  • Purple Lovers: Color-coordinate a meal with purple potatoes, purple peppers, eggplant, Prudence Purple tomatoes with purple basil and blueberries.

  • Snow Bear’s German Butterball Potatoes might make you forsake Yukon Gold.

  • Dolcezza is scooping gelato at market as well as sending it home in a heat proof recyclable styrafoam package.

  • 100 ways to use Tomatoes at http://www.endlesssimmer.com/2010/08/09/100-ways-to-use-a-tomato/

LUKE, THE PICKLE MAN, is at the new North Mountain Pastures stand with Garlicky Dill pickles and A Kick in the Pickle cukes (spicy!), Kimchi, and more pickled beets. In their cured meat department (pastured beef and pork) are lots of new choices: lardo, salo (a ukrainian cured fatback). In Italy they smear the lardo on bread like butter. Use the salo as you would a ham hock. Excellent with beans. Luke sautes salo with eggplant. chicken, and other leftovers for a real tasty summer stir fry. The cured dry beef Bresaola is back (remember to serve it spread out on a platter and drizzled with olive oil, lemon and crushed black pepper. Add a few curls of parmesan as well. And now there are two kinds of rosemary and red wine- flavored Italian Tesa – beef or pork.

Tip: The pickled beets will be perfect for making that Polish beet gazpacho, Chlodnik -- and you should use Keswick yogurt (recipe on our facebook page) Other ideas for the pickles: Cheese and pickles sandwiches, perhaps.

KESWICK: feta to go with all the tomatoes, beer washed artisanal tommes, cheddars, vermeers, dragonsbreath, my very favorite yogurt, Austrian style quark (what cream cheese should be). 15 or 20 different cheeses every single week, all from the Jersey cows that Melanie and her family have been raising for 30 years.

Painted Hand: Sandy has the goat, the rose veal, eggs -- all pastured or browsed in the case of her exceptional goat.

DOLCEZZA: Did you know that Dolcezza is now scooping at market for your pleasure? No more worries about melting the Lemon Opal Basil Sorbet before you get it home! They come in a recyclable styrofoam package now that keeps it frozen for two hours. Take that, Dog Days of August!

REID: This week's harvest of peaches: yellow peaches "John Boy" and white peaches "White Lady." A variety of European and Asian rootstock plums; yellow nectarines; yellow donut peaches; blackberries; seedless grapes; "Aurora" blueberries; a wide variety of heirloom tomatoes. The onslaught of apples has begun : Reid has both heirloom and modern varieties -- a huge selection throughout the season starting now. Apples: Paula Red, Ginger Gold, Zesta, Summer Rambo, Summer Treat, Gravenstein, Sansa, Tsugaru.

SnowBear -- Organic (certified naturally grown). New this week: Arugula. German Butterball Potatoes might make you forsake Yukon Golds. Dark Red Norlands. Did you know that the Purple Potatoes may have the same protective phytochemicals as blueberries? Sweet yellow and red sweet onions. Spicy Chesnok Red garlic and German Porcelain, fresh green, purple and yellow eans okra, Mountains of tomatoes, tomatillos, cukes, fennel, beets, orange carrots, big white scaliions, red, yellow and white chard.

GARNER's PRODUCE: Corn, tomatoes both heirloom and field, cherry and not, red, orange, yellow, purple peppers, sweet and hot green as well. Eggplants: Asian, Italian, Japanese, White. Cukes. Red and White New Potatoes. 6 varieties of summer squash in shades of yellow and greens,okra and LOTS of tomatoes.

Truck Patch Farms: They should be certified Organic later this year. A rainbow of heirloom toms: Cherokee Purple, Amana Orange, German Stripey, Black Krim, Pruden’s Purple, Aunt Ruby Green, Wapsinki Peach, Great White. Chocolate Cherry, Sungold, and Sweet Millionaire cherry tomatoes. Bryan farms the tomato plants dry for a intense flavor. (This will be the closest we get to the California dry -farmed tomatoes I raved about last October from Santa Cruz. ) Sugar Baby watermelons, red seedless watermelons, and cantaloupes. Regular slicing and pickling cucumbers, long skinny Asian cucumbers. Black, purple and white eggplants, both Italian and Asian. Hot peppers and bell peppers. Summer squash and green and yellow beans. Greens: salad mix, arugula, spinach, kale, Swiss chard. Radishes and beets with their greens. Cut herbs –lemon basil (which I dry quickly upside down in a closet and use within a few weeks), purple basil and te traditional Pesto basil, Genovese and mint, chives, garlic chives, oregano, sage, thyme. Sunflowers.

Truck Patch Farms Meats: Eggs, pastured Pork and grass fed Angus beef. Chickens if you pre-order at order@truckpatchfarms.com. Ground beef and patties, ground pork, loose sausage, and ground ham. Sausages: Polish sausage, 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. Breakfast sausage and bacon.

PANORAMA: baguettes, breakfast breads, pumpernickel, whole wheat, rye, rolls, brioche, muffins.

CHEZ HAREG: Not just a French baker, but also a French VEGAN baker. Try the new Vegan version of her cult classic, Lemon Bar.

COPPER POT:Stefano has a cucumber soup with a spicy oil to give it a kick. Bruscetta. Salsa. Caponata Eggplant Salad. Barbecued Ber Can Chicken. Corn, Duck, RAbbit pastas. Jams with that Italian attitude that he crafted to pair with Keswick Cheese and our local meats. . Sauces from Garner tomatoes.

FREE FM BIKE CLINIC WITH DAN FOR KIDS AND ADULTS– Sunday will be a good day to tune up your bike and ride in the temperate weather

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"Cured meats are like aged cheeses. They have distinctive flavors based on

their curing environment. Our bresaola today had a deep nutty flavor

similar to a great aged cheddar. Our dry cured beef pairs well with

Keswick's carrock and a great red wine!" From North Mountain Pastures FB page -- by Luke Hall who is working on the farm and making the pickles and cured meats. He will be the sales staff at the stand on Sunday and can tell you everything about the pickles and charcuterie.

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If you missed the introduction of our new producer last week, do stop by on Sunday to try their traditionally fermented pickles, kimchee and cured meats!

[*]Garlicky Dill pickles, Lardo, Salo, Italian cured Beef or Pork Tesa at North Mt Pastures.

By the time I got to Bloomingdale North Mt Pastures only had the ends of beef Tesa. I bought a pack, diced it up and cooked it as I would bacon to render the fat for some tomato sauce I am making. The tesa is soooooo good. Less salty and more complex than regular bacon.

Bonus find was cilantro, which was no where to be found at Dupont :( I'm whipping up a batch of tomatillo salsa with the cilantro and a pepper from Truck Patch and tomatillos from Garners.

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By the time I got to Bloomingdale North Mt Pastures only had the ends of beef Tesa. I bought a pack, diced it up and cooked it as I would bacon to render the fat for some tomato sauce I am making. The tesa is soooooo good. Less salty and more complex than regular bacon.

Bonus find was cilantro, which was no where to be found at Dupont :( I'm whipping up a batch of tomatillo salsa with the cilantro and a pepper from Truck Patch and tomatillos from Garners.

so glad to hear you liked the beef tesa. And with all the rain my market managers emailed me about today, I thought that there would be tons leftover, so I am glad that people braved the rain to try Luke's fabulous new products. And I am REALLY glad you found cilantro because it is not always available as you found at Dupont. It is hard to grow, for some reason.

Robin

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BFM Sunday the 22nd...

I could not say this better so let the blog about preserves, Saving the Season, say it for me....

"August is the season of goodness, of pause and of wonder. Its table is abundant and its vibrant flavors seasoned by the poignant knowledge that September will soon bring apples, grapes, and cool nights—autumn.

What's best is that there's nothing easier than eating out of the August garden. I like to say that summer food is less about cooking than it is about cutting up. Recipes take less than a full breath to explain. Corn? Cut it off the cob and warm in butter. Zucchini? Boil little ones whole, cut into rounds and toss with lemon juice. Peppers? Char over a hot wood fire, peel and slice into strips. Tomatoes and melons don’t even need heat, just carve into chunks and serve.

The best of August canning is almost as simple. I’ve been talking all summer about white peaches in lavender syrup. Here, at long last, is the recipe.

If you do no other canning this summer, will you promise me that you’ll put up a few peaches?"

WHITE PEACHES IN LAVENDER SYRUP--

8 pounds white peaches

8 cups water

4 cups sugar (this is to make a light syrup—something about the weight of raw apple cider. You can add as much sugar as you want, up to 8 cups, for a thicker syrup reminiscent of the heavy sauce in those cans of cling peach halves your mother served you with a scoop of cottage cheese when you stayed home sick from school.)

2 stems of dried lavender flowers (probably about 1 teaspoon of flowerets off the stem. Careful not to overdo it: lavender is potent and all you want in the syrup is a passing thought of the aroma.) (Note from Robin:

1 combine sugar, water and lavender in a heavy pot and bring to a boil. Reduce heat and hold at a bare simmer.

2 peel the peaches: working in small batches, blanch the peaches in a large pot of boiling water for 1 minute. Remove and set aside. (Some people plunge peaches in cold water to arrest the cooking and cause the skins to blister, but I don’t find it makes much difference whether you do or not.) When cool enough to handle, gently slip the peaches out of their skins. Half each one, using the edge of your knife to carefully pry it apart at the cut. Remove pits.

3 pack peaches into quart jars: lay in two or three peach halves, seed side down, then ladle in syrup almost to cover. Gently shake jar to settle the peaches into the syrups, then add another layer or two of peaches and ladle in more syrup. Repeat until full. Leave a generous ?” head space. Seal the jars and process in a boiling-water bath for 30 minutes.

YIELD

8 pounds of peaches yielded 6 quarts

NOTES

This are so tasty you can hardly believe it. Next time, though, I’d like to try making better use of shelf space so I think I’ll slice the peaches and pack them in pint jars to see if I can’t get more in. I also want to experiment with cooking the peaches first to make them shed some liquid before packing, thus reducing shrinkage. The incomparable Edna Lewis suggests fully cooking the peaches first, then packing them in carefully sterilized jars so as to avoid subjecting them to further heat in a hot-water bath.

My link

I can't help thinking about LAMB while I I am here in Provence because lamb is the preferred meat of Provence (along with pork, of course and pork fat! The Med diet has always relied very heavily on pork fat, a point that many of the folks who fear pork and praise olive oil conveniently ignore. Every family had a pig or two they slaughtered in the winter and they eat every bit of it) But lamb is the meat of choice around here in 2010 and it is everywhere. More varieties of lamb cutlets and chops than we generally see in the US, slices of lamb gigot to grill, slices of lamb poitrine (breast) to barbecue (it looks like thick slabs of bacon), lamb sausages (yea, merguez!),, Boned lamb shoulder to stuff and braise.. Kebabs, of course. So, I am very glad that we have New Asbury Lamb every other week at BFM. And they are here this week with coolers fllled with all the cuts from two lambs. (They are also looking into making merguez)

MORE new fermented pickles and charcuterie with LUKE at North Mountain Pastures including pink beet kimchi.

Reid has Cresthaven peaches, table grapes, blackberries and many varieties of apples.

Reid Orchard: This week's new peach this week is Cresthaven , an older variety with good flavor. White Lady peaches, plums, nectarines, blackberries, Aurora blueberries, seedless table grapes, and Concord type Buffalo grapes – with seeds, wonderful flavor, first picking.The dry hot weather makes flavorful heirloom tomatoes. Apples this week: Paula Red, Ginger Gold, Zesta, Summer Rambo, Summer Treat, Gravenstein, Tsugaru.

And Garner and TRuck Patch and Snow Bear and Panorama and Chez Hareg and Dolcezza and Keswick!

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Trust Luke to come up with delicious ideas at North Mountain Pastures. This week their traditionally fermented tomato salsa is ready for market. Luke tells me it has a spicy, deep tomato flavor. He loved the salsa juice and click! realized it would make a great Blood Mary Mix. So, try it out. Great for Virgin Mary's, great for Bloody Marys he says. Garnish it with spicy Kick in the Bean green beans. I use those pickled beans instead of olives for recipes that call for spicy rather than oil- cured olives.

Truck Patch has fresh, fat, juicy CAPONS (and fresh chickens) if you pre order. order@truckpatchfarms.com. 8 pounds. I used them instead of turkeys a few Thanksgivings ago. They are delicious and make a great dinner centerpiece. And check the sale on his regular frozen chickens-- $3.25 a pound.

NEW AND NOTABLE for the quick scan

  • *Celebrate Octoberfest with Painted Hand's German style BRATWURST made with pastured pork and humanely raised rose veal, organic herbs and fair-trade spices. Serve it with North Mt Pasture's Applekraut.
  • *Freshly Dried Cranberry Beans, Rose Finn Apple (Fingerling) Potatoes, red lettuce and Napa Cabbage at SNOW BEAR
  • *Butternut Squash Soup and MAPLE roasted Pumpkin Tortellini at Copper Pot-- and LAST week for their barbecued Beer Can Chicken Ravioli
  • *NEW JAMS at Reid: Spicy Plum, Blackberry, Blackberry-Peach, Blueberry, Peach plus Apple Butter, Ciders

*TRUCK PATCH Heirloom tomatoes, yes. But heavy rains split ripe tomatoes on the vine, and the cold that's coming will probably end the long tomato season we have had.. Japanese and Italian eggplants, okra, a few cucumbers, hot peppers, sweet peppers. Summer squash and winter squash: beautiful- ugly peanut pumpkin, turbans, butternut, neck and acorn squash. Jade green beans, radishes, beets, baby carrots. Salad mix, arugula, spinach, kale and Swiss chard. Cilantro and lots of basil, mint, chives, rosemary. Jack-o-Lantern pumpkins for your porch decor!

TRUCK PATCH MEATS: Eggs, pork, beef and poultry. Bryan has fresh capons to first 20 lucky pre-orders - fat, juicy males about 8 lbs each...might be better than Thanksgiving turkey! Fresh cut up chicken. Frozen whole chickens at the sale price of 3.25/lb. Ground beef and patties, ground pork, loose sausage. Sausages: Polish sausage, 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. Breakfast sausage and bacon. Pre-order all poultry at order@truckpatchfarms.com.

*DOLCEZZA: Scoops to eat at market, half pints and pints to take home in cold preserving containers. Besides this week’s crookneck pumpkin, Rob will have an assortment of other flavors from local milk and market fruits and veg. Rob is such an imaginative gelato creator. I love his combinations.

*GARNER: black eyed peas, lima beans (cook them like edamame), corn, red and white turnips, radishes, green tomatoes for frying up, arugula, lettuce mixes, eggplant, spaghetti, acorn, butternut and carnival squash, summer squashes, red and white potatoes....and MUMS for the Fall garden.

*COPPER POT: The weather is cooling down and it is pasta time again if you are looking for a satisfying but quick dish. Duck or rabbit ravioli, grass-fed beef tortellini, black truffle and cheese fondue, Virginia ham and Parmesan ravioli, spinach and ricotta ravioli, sweet potato or regular gnocchi. Sauces: Smoky bacon and parmesan, late harvest tomato, shallot and barolo, arugula pesto. Savory Preserves with attitude: Balsamic Fig, strawberry vanilla sweetened with agave nectar), nectarine and bourbon, cantaloupe and ginger, blackberry and ginger, apple and cardamom, grape and grappa. Think about matching them with roast lamb and roast pork and roast beef...

*REID ORCHARD: Apples: Empire, Pinova, Jonagold, McIntosh, Macoun, Cortland, Haralson, Northern Soy, Golden Supreme, Honeycrisp, Ruby Jon, Gala, plus several unusual and antique varieties to consider - Caitlin will help you pick out your favorite. Concord grapes and seedless grapes. A new line of jams include Blackberry Peach, Blackberry, Spiced Plum, Blueberry and Peach. Apple Butter and Apple Sauce. UV treated Apple, Apple Grape, and Apple Cherry Ciders, regular heat pasteurized Apple Cider.

*KESWICK: Craft Beer washed Tommes, fetas, 15 varieties of aged raw milk cheeses, quark, great yogurt. We have graduated to two quarts a week and I suspect I will close in on three soon. We have it every morning for breakfast with local fruit and walnuts. Jeff adds it to his oatmeal. And I cook with it constantly because it makes a great simple sauce with vegetables, a good marinade for meats, and I love chopped cucumbers in yogurt seasoned with garlic and mint. I served it sauteed beet greens recently.

*SNOWBEAR just emailed me that they had 7 inches of rain over two days. That will be good for their greens and it will make it muddy to dig up all their 7 varieties of potatoes/ The newly dried Black, Cranberry, Tiger Eye and Jacob's Cattle Beans are so much more flavorful than their distant supermarket cousins. They do not need to be presoaked before you simmer them. Flavor them with SB celery or fennel, onions, garlic, tomatoes. Serve them with their Russian Kale, beet greens. Season them with the chopped parsley or basil. You can put together the whole meal right at the stand..

*PAINTED HAND: Besides that Octoberfest Bratwurst, lots of humanely raised pastured rose veal in all their cuts. Eggs.

*NORTH MOUNTAIN PASTURES: The new fermented tomato salsa, the Salsa Juice for Bloody Marys, Applekraut, Summer Kimchi, Kick in the Beans spicy beans, cured meats and always some surprises.

PANORAMA breads, croissants, sticky buns...

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I have to confess that the yellow ring of fat from Sandy's steaks at Painted Hand is dramatically unappetizing. It just looks wrong.

But...

Bit it's an amazing steak, tender beyond words and rich with grass-fed flavor. Maybe the best steak I've had all years.

Get yourselves some.

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BFM starts up again for the summer this Sunday, 5/15

Yes, we do and we will be open Rain or clouds or shine. First and R NW next tot he Big Bear Cafe at 10 am A quick overview but NOTt a complete list because I lost the text while I was typing this GRRR and don't have time to recreate it.

For the early birds, free samples of Whisked!'s excellent bar cookies and brownies at the market table

Sandy has a new product -- she is smokiing PA fam raised Rainbow Trout with hickory and apple

North Mt Pasture has 16 month old Prosciutto -- I sampled it yesterday -- very buttery plus GUANCIALE, Lonzino, 3 kinds of Bacon including Italian style Tesa

North Mt also has 4 or 5 different trad fermented pickles -- a Japanese form of Kimchi, Gingered Carrots, Sauer Turnips, etc

EGGS at both north Mt and Truck Patch

3 varieties of Strawberries

Purple and Green Asparagus

Sugar Snap Peas

Broccoli and Broccoli Raab and Collars at Snow Bear

Beets in many colors, turnips, radishes

Lots of greens - including 4 kinds of kale

Keswick has a new Tome - 1.5 years aged and creamy and good for grating

Dolcezza is making the most of the local strawberries in their gelati

And for LAMB LOVERS, sad news, New Asbury will only be at market TODAY and then not again for several months unti the Spring born Lamb are ready. Tender, flavorful Loudoun County Lamb.

Robin

And lamb lovers: this is the only Spring visit of New Asbury with their excellent young, tender Loudoun County lamb. They will not be back until Fall, probably when the Spring born lambs are ready.

Gardeners: a nursery's worth of starter herbs and vegetable plants at Reid and good ones at Snow Bear and Garner.

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Quick Update on BFM Memorial Sunday

Garner's strawberries have said goodbye for the year but early birds (10 am) will find raspberries and bright yellow squash blossoms standing up in their boxes, ready for stuffing instead. And new potatoes and zucchini, pale green kousa, golden and patty pan squash. This may be the first and only week for the shelled English peas, depending on the heat next week. Lots of lettuces this week, beets,chard, kales, spring onions, sugar snap peas. Plants and herbs too. Last week of Asparagus.

Reid is replacing Garner as strawberry central as their PA berries come in this market. Truck Patch finished picking their strawberry fields today and will bring them Sunday. Janice has a great sale on slightly squished but very sweet seconds for jams and muddllng and home made sodas.

North Mt Pastures upped the heat a bit on their kimchi batch this week. They have Guanciale, Tesa and Breakfast bacon, lonzino and prosciutto and 4 good sausages including their personal favorite special -- Lincolnshire.

Brats at Painted Hand and Truck Patch. Goat, rose veal and smoked trout at Painted Hand. 10 different sausages at TP, ribs, pork steak, chops, roasts for pulled pork, hamburgers.

Dolcezza has a very refreshing cucumber mint to try and lots of strawberry gelati.

SnowBear's greens are exceptional. (Ask Nancy for the mustards Robin loved.)

Just a few highllghts..

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Just a few highlights from tomorrow's market:

Stefano Frigerio, excellent Italian chef and owner of Copper Pot, is doing one of his very rare cooking demos Sunday at BFM at 11.

  • Lots of Cherries and some apricots, raspberries, strawberries at Reid,
  • Blackberries, eggplant, tomatoes, squash blossoms, peppers at Garner. Including my new favorite Butta squash. It is pale yellow, its skin scratches so you won't find it in stores after this year, the flavor is concentrated and buttery. My second favorite is the pale green squat/oval Lebanese Kousa. Both will be on sale tomorrow.
  • Truck Patch has hot dogs now from their pastured pork. And since we have kimchi at North Mt Pastures, I see a kimchi hot dog in my immediate future dining plans. And franks and sauerkraut.
  • Speaking of North Mt Pastures, the current batch of prosciutto is extremely good.
  • Keswick is working on their own Talegio. They call it Scratch cheese right now because it is a draft version.
  • Painted Hand has a new Bratwurst and Caprachetta, two versions of cured goat belly.

SNOWBEAR: Nancy's Squash and Vegan carrot breads are back. Zucchini, yellow squash, cucumbers, Bolero carrots. Garlic scapes. Last snowpeas of the season. beets, turnips, Arrow, green, savoy, red cabbages, bok choy cauliflower, spring onions, scallions, radishes, snowpeas, Rainbow chard, mustard greens. Russian, Dinosaur, Curly Kales.

DOLCEZZA: Blueberry Lemon Thyme, Lime Cilantro, Lemon Opal Basil, Blood Orange, Cappuccino, Cucumber Taragon Gin, Orange Honey Cardamom, Lemon Ricotta, tahitian Vanilla Bean, Mexican Coffee, Valrhone Chocolate Amargo. I tasted the Cappuccino today for the first time this year. As it melted in my mouth, I thought: "this is what iced coffee aspires to and never becomes." A customer next to me bought Lemon Opal Basil to top a fruit salad she was creating with berries and cherries. Since I always dress mine French style with lemon and mint or basil, I know it will be a very successful combo.

TRUCK PATCH FARMS: Asparagus, Arugula, Spinach, squash, squash blossoms, mesclun, Swiss chard, kale, red beets, golden beets and chioggia beets, spring onions, chives, garlic mint. Chickens, eggs, and lots of pastured pork. I am about to start making David Tanis' Chilled Pink Borscht every week. The beets I get in France are never as good as the ones we find here. And they take HOURS to soften.

We are open rain or shine

Robin

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Sunday at BFM

First and R NW

10-2

The biggest news is that Garner will have bicolor Corn!. And my favorite eggplant (they look like buttocks), very creamy and delicious sliced and baked or grilled. And that Truck Patch's aged beef is back, maybe for this week only. He does not have much but if you want TP steaks or brisket for July 4, come Sunday.

REID ORCHARD: Berry Bonanzas at Reid. Blueberries, raspberries, gooseberries, the first apricots, and last of the strawberries.

In Provence for a few weeks in early June, we eat cherries with every single meal. We pick dark sweet cherries from our neighbors' trees and heap them in huge bowls in the kitchen or dining room. Cherry Clafouti appears at every dinner party. EVERY dinner party. Frankly, by the end of June, we are tired of it, but not the first 10 or 15 clafoutis... and it is easy, just a thick batter or custard cake studded with cherries, baked in a large gratin dish. My village categorically believes that you must leave the pits IN, some villages pit the cherries but we consider them heretics. The Clafouti recipe is at the market table and Reid will have lots of sweet and pie cherries.Patricia Wells has a version that dispenses with the pits but includes berries because the season overlap.

DOLCEZZA: : Blueberry & Cream Gelato is the newest. I am still in love with Cappuccino, what an iced coffee aspires to be and never achieves.

NORTH MT PASTURES: Pink Kraut and Kimchi to go with those TruckPatch hotdogs, Ginger Carrots, Dixie Boudin, Hot and Italian Sausages. Guanciale, Tesa and Breakfast Bacon. Eggs. Chicken.

GARNER: The summer vegetables are here. Corn if you come early, Tomatoes from the fields, eggplants, candy onions (and Bernard writes: they are SWEET and perfect for salads and burgers) Flat Italian beans, wax beans, green beans, arugula, beets (yellow touch -tone and red solos), kohlrabi, blackberries, sweet cherry tomatoes, peppers, raspberries, cucumbers, new potatoes, celery, squash blossoms, summer squash in all shapes and colors and nationalities. Cabbages, chard, red, russian and green kales, cauliflower and romanesco . Spring onions.

TIP: I bought Garner's Italian flat beans on Sunday. They are small, sweet and meaty. I parboiled them, tossed them into a skillet in olive oil with sauteed onion and garlic and some cherry tomatoes and let the veggies saute until the beans crisped and the tomatoes squished. Finished with chopped mint and chives. Simple and so good.

KESWICK: This week their Spring Cheese is back! Spring Cheese is made when the cows first start spring grazing and then aged. They love to eat the spring garlic hidden among the young green grasses and it flavors their milk. Spring Cheese is a beautiful yellow color, creamy with a fresh lactic tang and a hint of spring garlic. It melts well and is great for snacking! Stefano and I fell for their Aged Reserve Tome last week. I had not tasted it for a long time and it is has developed into a very European style cheese -- like a true aged Gruyere or a French Comte. Stefano used it in his cooking demo.....Also this week, Bovre is on sale, $3.00 each. Perfect for stuffing squash blossoms

Feta cheese is my choice for summer tomato- cucumber salads. And they have several of them. But melted cheese is what you want for burgers or grilled vegetables. I like their spicy Dragon's Breath or the smooth Vermeer, but there are lots of others. Their beer/cider/wine washed tommes are made in a Provencal Alpine style and are perfect with a cold beer or chilled rose on a hot day. And don't forget the yogurt for those berries. For me that is a marriage made in heaven. I confess to a real Keswick yogurt addiction.

COPPER POT Yes, Pasta makes a great summer meal. Stefano showed us how to make light cold summer pasta dishes last week. The key is using lots of slivered vegetable with the ravioli and tortellini. Lots of ravioli and tortellini, soups and jams.

SNOWBEAR: Leeks, peppers for early risers. Lots of cucumbers, leeks, summer squash, fennel, all kinds of beets, cabbages, carrots, scallions, mustards; Arrow, green Savoy, red cabbages Kales, chards, Nancy's homemade farm-style breads. You can saute any of these greens with garlic and ginger. Just roll them into a cylinder, slice them thinly, and saute them up fast. Come early for the carrots.

TIP: I LOVE mixing up grated beets, fennel, turnips, cabbages and carrots into a colorful confetti of a slaw. You can mix and match. Just remember the rule: salt the slaw, let the juices collect, THEN dress with oil and vinegar or mayo. Add sliced scallions or onions and lots of herbs.

PAINTED HAND: LOTS OF goat and sausages made without pork casings. Bratwurst. Caprachetta (cured goat bacon) Humanely raised Rose Veal. Dog treats.

TRUCK PATCH: BEEF is back! And those pastured pork hot dogs, too. And lots of chickens. Eggs. Summer squash. Lots of Greens: lettuce, salad mix, stir fry mix, arugula, Swiss chard, curly kale,herbs. Radishes. Pastured Pork. Grass fed beef. . Ground meat: beef, hamburger patties, ground pork, loose sausage, and ground ham. Sausages: Kielbasa, Andouille. sage, celery, applewurst, country hot, mild and hot Italian, sweet Italian with fennel, kielbasa, bratwurst. Steaks, chops and tenderloins, spare ribs, baby back ribs, pork shoulder. Their much admired bacon. Salad greens: spinach, arugula and mesclun. Kale, swiss chard, baby Swiss chard and maybe Red Lollorossa. Spring onions, red, yellow and white. Beets, red, golden and striped. Squash with and without the blossoms, maybe a few cucumbers. Herbs, chives, garlic chives, mint and chocolate mint.

PANORAMA: Breakfast breads, croissants, sliced and loaves. French style breads, baguettes, pumpernickels, rye, whole wheat, sour dough.

See you Sunday.

Robin, Beth, and Carrie

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Dear lovers of good meats:

If you miss New Asbury's tender, young Loudoun County Meadow Lamb, they will be at BFM Sunday from 10-2. This will be your only chance to stock up until November 20 because their herd is VERY small this year.

Sandy's humanely raised rose veal and goat is back this Sunday as well at Painted Hand-- scallopine, osso bucco, loin chops.

Truck Patch has Eggs. Pork: tenderloins, pork chops, pork steak, shoulder butt, boneless shoulder roast, bone-in and boneless loin roasts, smoked bacon, sliced and slab, fresh slab bacon, uncured hotdogs, amber hams, smoked ham slices, and a variety of sausages – Sage in ropes, loose and little links, Hot Italian ropes, Maple little links, Sweet Italian, Bratwurst and Applewurst. Pig feet, tails and hocks, fat back, lard, salt pork, fresh and smoked jowl. Spare ribs and country ribs. Beef: a little liver, soup and dog bones, sweet bologna.

Reid's Cider is back ! Regular and UV-treated apple cider, Apple/Grape and Pure Pear cider. Red Bartletts and Asian Pears. and New apples: Jonathan, Fuji, and Elstar; Honeycrisp, Gala, Gold Supreme, Ginger Gold, Smokehouse, McIntosh, Jonamac, and Cox Orange Pippin. Seedless and Concord grapes, yellow and white peaches, yellow nectarines, blue Italian plums, pluots. Apple butter, pumpkin butter and jams.

Lots of great Fall and Late Summer vegetables, Keswick Cheeses, Dolcezza, North Mt Pastures fermented pickles and cured meats and Copper Pot Pastas, too

Sunday

Bloomingdale FM

10-2

First and R NW

Robin

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Potato Sale :

-- Snow Bear's field were crushed by the storm last week and this is their last week this season so they are bringing ALL their beautiful organic spuds and putting them on sale.

Romanz, Banana, Fingerlings, Norlands, Rose Finn

What else is new at market?

What's new at the market ( just 3 more weeks left!):

*Firewood (dry and seasoned), field cress and white hayman sweet potatoes at Garner

* Brussels Sprouts at Garner, Snow Bear and Truck Patch.(roast, don't boil them, please please please)

*Green Tomatoes for fried green tomatoes and chutneys.

* Real Italian Meatballs, Braised Beef Cheeks, Cauliflower-truffle soup, Ham & Parm Tortellini, Fall Ratatouille at Copper Pot

* Sunchokes, freshly harvested, at Painted Hand.

*REID back after the snowstorm buried their trucks

Time to Order your Turkeys from Truck Patch or North Mt Pastures.

Sign up at their stands.

REID's ORCHARD: 20 different varieties of Heirloom and popular apples, wonderful ciders, unusual fruit butters and jams. And a great sale on half bushel boxes of apples-- email in advance to reserve one. ( I gave out a half bushel of small galas to the trick or treaters and everyone loved them.)

SNOW BEAR: Cabbages, garlic, brussels sprouts, carrots, parsley root, broccoli, broccoli leaves, celeriac (celery root), beets (without leaves), kohlrabi, spinach, kale. LOTS of potatoes and carrots! Huge sale on spuds-- 1.50/pound

TRUCK PATCH: Bryan had a fair amount of snow Sunday and that has affected the quantity of harvest so come early for those terrific arugula greens. The cauliflowers are thriving: white and cheddar, broccoli, romanesco. Arugula, mesclun, spinach, salad greens, chard, kales, acorn and butternut squash. Cilantro, Italian Parsley and green tomatoes. Reserve your turkeys!

Thanksgiving is coming. Reserve one of their pastured, white, broad- breasted Turkeys that have been roaming their fields, eating grubs for the last few months. Besides their famous- and -much- appreciated- by -local -restaurants- pork, ie the tenderloins and shoulder roasts and chops and steaks and bacons and sausages of all kinds, TP has all the tasty variety meats (tender, rich jowls, feet, neck, lard, fatback, etc). EGGS from pastured chickens.

Reserve your Thanksgiving Turkeys at order@truckpatchfarms.com

COPPER POT: maple roasted butternut squash tortellini, sweet potato gnocchi, oxtail tortellini, ravioli (duck, rabbit). spinach and ricotta ravioli, red beets and ricotta ravioli. Jam: apricot and rosemary, peach and prosecco, strawberry-vanilla, wonderful sauces and the changing soups of the week. Meatballs( real Italian), Cauliflower and truffle soup, Braised Beef cheeks (oh, yum. yum)

GARNER: COLLARDS. Broccoli. Fry up some of his green tomatoes. Cook up his vitamin greens. Plus beets, spinach, arugula, mustard greens, turnip greens, Japanese mustard/vitamin greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, festival), Gold potatoes, sweet potatoes. green tomatoes for frying and pickling. Lima beans October beans, white beans, black beans. No freeze yet so there will still be red field tomatoes, peppers. Sweet Potato Butter, pumpkin butter, red pepper jelly.

PAINTED HAND: All cuts of rose veal and goat. Sunchokes freshly harvested Saturday afternoon before Sandy packs the truck for market. Eggs.

KESWICK CREAMERY: Cheddar and Leshers go VERY well with Reid's apples. 15 cheeses. All handmade from their closed herd of Jersey cows.

PANORAMA ARTISANAL BAKERY: French Baguette. Pumpernickel, more whole wheat, regular baguettes croissants, more sliced multi grains, more brioches, more poppy seed and sesame seed boule....

NORTH MOUNTAIN PASTURES: Reserve your Thanksgiving Turkey. Come early for Eggs. Cured meats. Sauerkraut and other fermented pickles.

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This week at BFM (Sunday, 9-1, First and R NW):

  • Oktoberfest sausages at Painted Hand, North Mt Pasture and Truck Patch
  • Very fresh young GINGER at Mountain View--
  • Collards at Garner
  • Troeg beer washed Tomme, Austrian style Quark Camembert and Tallegio style Keswick Cheeses
  • Antique and modern apples at Reid: including Jefferson's favorite, spicy Esopus Spitzenburg
  • Silly Kids Creamery (at Keswick: unusual goat cheeses including GACHIS, a great grating cheese that I now prefer to Parm)
  • Shawna's ferments: Hot Sauce, Fermented Salsa and the new Kale Kimchi at Mt View
  • Black- eyed peas, limas, corn at Garner
  • Caramelized onion and goat cheese tar, chocolate cream pie, key lime pie at Whisked

And lots of peppers, eggplants, greens, potatoes, sweet potatoes, 15 different kinds of winter squash, tomatoes, onions, green beans, garlic, summer squash, potatoes, carrots, fennel, salad greens, radishes, apple and apple grape cider, melons, grapes etc.

Chef: Demo this week: Ibti Vincent: pasta and greens. 10:30-12

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