Good morning BFM fans,
Ted says: Another great weekend is coming up and you will find new items and great deals at the BFM......Reid will have the first grapes of the season together with fresh pressed apple cider and heirloom tomato juice. Stop by early, grab a melon, some croissants and free- range breakfast sausage,plus a bottle of heirloom Tomato juice then head home to make a great brunch featuring heirloom bloody mary's.
Reid: Grapes! Grapes. Grapes. Caitlin is growing wine and eating grapes. Plus Satsuma and Duarte sweet plums, raspberries, blackberries, pesticide-free heirloom tomatoes, white and yellow peaches, yellow nectarines, and great eating and cooking apples. NEW NEW NEW: Heirloom Tomato Bruschetta Spreads: 1) Marsala Wine/ Sweet Onion, 2) Spicy 3) Basic House. More of their seriously peachy Peach Juice, some Heirloom Tomato Juice, and the first Apple Cider of the season. Many people say it is the best cider in the region. Try it yourself and decide.
Truck Patch Farms: Tomato Sale: Quarts of sauce, canning, gazpacho, cooking tomatoes: $3.50 a quart (about 2 pounds in a quart so about 1.75 a pound.). Use them for sauce, canning, gazpacho, cooking. I bake a bunch of them regularly on a hotel or cookie with olive oil, garlic, thyme and salt, and roast them for 5 or 6 hours at 250 degrees. Then I used half as a sauce and throw half in a freezer bag for a gray winter day.. Green beans, peppers, cucumbers, squash and squash blossoms, Sugar Baby and Crimson Treats watermelons. herbs.
I grilled some of their pork chops (rubbed with Indian spices and salt for dinner Wednesday night.) Just let them sit with the spices for at least hour before you cook them. Raves at the table. And if you pre-salt them and let them sit overnight, they cook up even juicier! (The salt acts like a brine and makes the chops really juicy).
Hungry for salads? Brian is growing tiny heads of romaine and other lettuces. Great with their arugula.
And pork, pork, pork, of course.
Did you see the WP article on baby squash/ flower fritters for breakfast: here is how to do it.
Garner: Bernard asked us to tell you that he picks his cantaloups RIPE so they should be eaten on Sunday or Monday. Don't wait three or four days or they will be overripe.
Tomatoes, White sweet corn,cherry tomatoes, green beans, white superior potatoes,s eggplants, peppers, okra, squash, baby lima beans (boil and eat like edamame) , RIPE cantaloup for Eating NOW, watermelons, cukes.
Those mild-flavored, yellow pattypan squashes look funny but they are made for stuffing (or you can slice them for the grill). Just slice off the top for a lid, hollow them out and stuff them with ssauteed chopped veggies or cheese or a mix of sauteed meat and rice and veg...
* To know if the squash is cooked, poke it with a knife as you would do with a potato. Its tender flesh can be scooped out with a spoon.
* It appears in numerous dishes in the islands.
* Prepare pattypans like stuffed peppers. Bake for 20 minutes covered with aluminum foil.
* Sauté thinly sliced pattypans, seasoned as you would a sauté of chanterelle mushrooms.
* They go well with highly-flavored accompaniments: stuffings with ginger, vinegar, sweet and sour soups.
Prepare like stuffed peppers.
If you decide to stuff the pattypans, cut off the lids; hollow out the inside with a spoon; heat some butter and oil in a skillet until foamy, add onion and cook gently until translucent; add meat and spices; cook for 3 minutes longer; blend in some bread crumbs; stuff the pattypans and place them in a baking dish into which you've poured 1/2" of water.
Bake for 20 minutes at 350° F, covered with aluminum foil. They can be served on their own, or with a tomato or white sauce, depending on the ingredients of the stuffing.
At the end of the cooking time, you can remove the lids and gratiné the pattypans by laying a piece of brie cheese over the stuffing.
Stuffing for a one-dish meal
Squash flesh, mushrooms, chicken breast and shallots, diced and sautéed; add cream, mint, parsley, salt and pepper and bake for at least 30 minutes in a 350° F oven.
Stuff with a knob of butter or a mixture of ground meat( beef, pork or lamb), tomatoes, sautéed onions, garlic and ginger.
NanBon: lots more peach and berry cobblers.
7th Street Garden is back with eggplants, herbs, plants, greens and some surprises.
Breadline continues to have those great squares of onion focaccia, baguettes, muffins, cookies and loaves of multi-grain, whole wheat and French Country breads. (Let them know if they are running out of your favorite breads before you can buy them.)
See you Sunday
Robin, Ted, Ben, Jess
Markets & More
14& U Farmers Market
Bloomingdale Farmers Market
email: firstname.lastname@example.org (sign up for our weekly market email!)
The 14&U Farmers Market:
Day: Every Saturday May 10- November 22nd,
Time: 9am - 1pm
Place: On the sidewalk of the Reeves Plaza, at the NW corner of 14th and U Streets NW.
The Bloomingdale Farmers Market:
Date: Every Sunday May 18th- November 23rd,
Time:10am - 2pm
Place: In front of the Big Bear Cafe on First and R Streets NW.
We Welcome WIC and Senior GET FRESH checks at both markets.