Weekend Farmer’s Market Update: U St., Mt. Pleasant, Bloomingdale

Not as much to report for the U St. Mt. Pleasant and Bloomingdale markets. Dolcezza Gelato will be joining the U St. market permanently, if you can’t wait to get your artisanal (and expensive!) gelato/sorbet fix until Sundays.

At the Mt. Pleasant market, Reid Orchard will be selling a limited quantity of unsweetend peach nectar – if you’re sick of paying $6 at brunch, make your own Bellinis. Also, WIC and the Senior Farmers’ Market Nutrition Program will be hosting a Family Fun Day event. “Banjerdan” – I believe that he plays the banjo – will perform and there will be other activities.

Market Locations:

  • U St.: On the sidewalk of the Reeves Plaza, at the NW corner of 14th and U Streets NW. 9am-1pm Saturdays
  • Bloomingdale: In front of the Big Bear Cafe on First and R Streets NW. 10am-2pm Sundays.
  • Mt. Pleasant Farmer’s Market: In the park between 17th & Mount Pleasant and Park & Lamont Streets. Saturdays, 9am – 1pm.

After the jump, the full emails from the markets, with recipe tips and more fun. Sign up for the U St./Bloomingdale market email by contacting Robin Shuster at marketsandmore@gmail.com, and the Mt. Pleasant market email by going here.

U St./Bloomingdale:

Dear Gelato and Sorbet  and Farmers’ Market Fans:

Thank you!

You wowed Dolcezza two weeks ago and they asked to join the market.   So, come on back out and try some more of their wonderful gelato and sorbet on Saturday.
Lots of free samples.
I visited them on Tuesday and saw how they create their superb confections.    It is a small team of 5 people in their small, clean basement “factory”, surrounded by fresh fruit.  While I was there, they were cutting up bushels of white nectarines. It was quietly impressive to see how those hundreds of pounds of fruit were “spun”  into their profoundly flavorful gelato and sorbet. Last year they created 375 different seasonal gelatos and sorbets, inspired by the best  fruits and cheeses and even some veggies of our region week by week.

And did you know that gelato has HALF the fat and HALF the calories of regular ice cream?    (I didn’t) What a deal: fabulous flavor that won’t kill the bathing suit line.

So, of course, I brought a pint of their mascarpone with blackberries gelato to a dinner Tuesday night!

Speaking of fresh fruit:

Recipe Tips for Peaches:
l.      Here’s a great white peach salad with scallions, mint, caramelized walnuts and baby arugula. Dressing: lime juice, rice vinegar, walnut and olive oil, salt and pepper..
2.      Joshua Whigham used to make this dish at Bar Pilar:  dice some peaches and tomatoes with a splash of vinegar and olive oil  and serve with green beans!
  • Mountain View (uses organic methods for all their vegetables.  No Pesticides, ever.  Organic in all but certification.) Be sure to come earlyish for  their Grass Range Eggs.   EGGPLANT,  Swiss Chard,  beautiful heirloom tomatoes and Cherry Toms. Peppers: Hot Peppers, of course, Hungarian yellow wax, Bulgarian carrot, Super Chilio, Thai and mushroom are  Eggplant, Okra, Cucumbers, Squash,  Leeks, Storage and Bunching Onions.  Basil.  Potatoes:  Which one will Atilla decide to harvest this week?! And if you are making tomato sauce or lots of roasted tomatoes for the freezer or gazpacho, ask about their seconds.  A good deal for good tomatoes.
  • Keswick:  As I wrote last week, their Jersey cows certainly make good yogurt!  This week both an Indian and a Lebanese friend told me that the Keswick yogurt I served them tasted JUST LIKE THE YOGURT MY MOTHER USED TO MAKE.    We are making pancakes with it this weekend.  But I live on it.    That and oven fried eggplant slices.  I am also addicted to the Vachino Bianco, a simple  pressed ricotta, but it is heavenly infused with the juices from a sliced tomato salad.
  • Kuhn: peaches & nectarines, yellow and white, flat peaches, three plum varieties, blackberries,  raspberries tomatoes, cherry tomatoes. tomatillos to make your favorite Mexican Salsa Verde, onions, shallots, fennel,edamame, honey ,cider, basil, Ginger Gold apples,cucumbers and some mixed flower bouquets. Tip: Roughly chop and saute the green tops of leeks and the stalks of fennel in some olive oil with garlic until soft.   Add enough water to cover.  Simmer until soft.  Puree until very smooth.  Top with olive oil and parmesan.
  • MCCLEAF:  Silver Queen CORN. Arctic sweet, white peaches.   Try your own taste test among McCleaf and Kuhn peaches.  Sentry peaches, white snow king peaches, kale, Swiss chard, cantaloupes, heirloom tomatoes, okra, eggplant plant, cucumbers, onions – yellow and red, white corn, beets, squash – yellow and green, green peppers, new red potatoes, and white, and a few yellow plums.
  • Truck Patch: will be full of veggies and pork on Sunday.   For the carnivorous among us,  they will have fresh 3 pound bone- in and boneless loin roasts and one- inch chops,  spare ribs, shoulder roasts and every single one of their many sausages:  sage, country, bratwurst, kielbasa, etc. Brian uses a dry spice rub on the ribs and cooks them over indirect heat for an hour in the barbecue.  He recommends  you slow cook the shoulder roasts to make pulled pork   (ask Ted about his marinade recipe), and  I have served both the loin roast and the spare ribs to raves from our visiting children and grandchildren this week. And on the veggie front at Truck Patch, tons of cherry tomatoes and  LOTS of heirloom tomatoes of every color: Amana Orange, Cherokee Purple, Prudence, Red Zebra, Black Krim, Black Prince, Aunt Ruby Green (his current favorite).   The salad bowls will be particularly interesting this week with arugula, tiny heads of red romaine and red lollorossa lettuce, purslane, green bore kale and mesclun.   Add some baby squash, cucumbers, okra,  and a variety of skinny japanese eggplant to your market basket.      I always add a few hot peppers, too.
  • NanBon has promised us MORE peach cobbler this week.
  • Garner is  supposed to be picking fresh, BABY lima beans this week. TIP:  They are a bit like baby fava beans and you should try them the way the Italians do — boiled until  tender which won’t take long.  Drained and seasoned with olive oil, salt, pepper and shavings of pecorino cheese.
  • Garner: Tomatoes: phoenix, early girl, green and heirloom; sweet corn, cherry tomatoes: minicharm, chocolate cherry, grape, sun gold, green beans, yellow wax, roma; white superior potatoes, eggplant: big purple, ghost buster, neon, bega;  peppers and squash of the rainbow hues, okra, squash okra, cantaloupes, watermelons, cukes
  • Bread line:   Debbie will have lots more bread this week!
  • Faucher Meadow:  Elaine’s flowers will be particularly lovely this week after the cooler days….My flowers from last week are still blooming  and look very fresh.  Her flowers have amazing vase life.
See  you Saturday,
Robin and Luke
Robin Shuster

Markets & More
14& U Farmers Market
Bloomingdale Farmers Market

email: marketsandmore@gmail.com (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.

Mt. Pleasant

Dear Market Friends,

What I cooked this week:
1. Beef and Italian Sausage Stuffed Sweet Peppers – meat from Truck Patch Farms, Carmen Sweet Peppers from Tree and Leaf Farm.
2. Keswick Creamery Cheese Stuffed Mini Bell Peppers ala Richfield Farm (ask Jaci for her recipe – mine wasn’t that great and I think I missed a key ingredient. But the peppers themselves were sweet, tender, juicy, and delicious grilled).
3. Indian Style Grilled Potatoes and Eggplant: Inspired by Lina Parikh’s cooking demo last week, I threw some olive oiled and salted Audia Farms Carola potatoes in one of those slope-sided vegetable basket grill accessories and put it on the grill on medium. After 10 minutes, I added some Tree and Leaf Farm Asian eggplants sliced on the crosswise into cylinders, also tossed in olive oil and salt. When done in about 30 minutes, I then tossed it all in a salad bowl with some commercial jarred Indian tikka masala sauce. Next time, I’ll just use my own roasted Truck Patch Farms heirloom tomatoes and throw in some garam masala type spices, and I’ll remember to buy some fresh cilantro.
4. Robin Shuster’s outstandingly simple, impressive, and delicious Zuchinni Carpaccio. You’d never guess you were eating raw squash. I tossed the paper thin ribbons of three colors of Tree and Leaf Farm summer squashes in olive oil, salt, and thinly sliced Audia Farms garlic, then piled a heap of it in the middle of small pita pizzas. Follow the link to this recipe and also get sucked into the fascinating world of Real Food as told by our market’s founder, Nina Planck. I love anyone who says butter, salt, and fat are good for you – and if you eat enough veggies, it’s true!

Correction to last week’s produce storage tips thanks to neighbor Bob McD – DO refrigerate your corn. Ideally, you eat it within hours of picking. Next best is to refrigerate it and eat it within 3 days.

  • Quaker Valley Farm: Red and yellow seedless watermelons. French melons, canataloupes, honeydews. Yellow and white peaches and nectarines, donut peaches, plums, and maybe some red raspberries and blackberries. Ginger Gold apples, red and white sweet onions, every color of potatoes, tomatoes, sweet white corn. Jams, apple butter, fresh honey, tomato sauce and eggs.
  • Reid Orchard: NEW! Peach Nectar – a very limited supply of glass quarts of sugarless peach nectar. Sounds like a Bellini to me! Also new: Satsuma and Elephant Heart plums, Gingergold apples. Other eating apples, tart Rambo apples, white and yellow peaches, white and yellow nectarines, possibly some blackberries, and our pesticide-free heirloom tomatoes.
  • Tree and Leaf Farm: Heirloom tomatoes. Cucumbers, sweet and spicy peppers, heirloom eggplants, swiss chard, beets, potatoes, garlic, scallions, red onions, squash. Fresh herbs and cut flowers.
  • Truck Patch Farms: Heirloom tomatoes, cantaloupes, green beans, peppers, cucumbers, squash and squash blossoms, greens. Cut herbs. Grass-fed ground beef and steaks at great prices, pork, pre-ordered chickens, and eggs.
  • Audia Farms: French shallots, several kinds of hard garlic, and dozens of different potatoes. Hopefully more of those gorgeous carrots – they grilled up nicely, tossed with olive oil and salt (I’m sorry, I’m repetitive. One time I tossed some veggies in melted butter and that worked too).
  • Richfield Farm: Watermelon and cantaloupe. Green and yellow beans, flat roma beans, and lima beans. Okra, heirloom tomatoes, cherry tomatoes, white corn, onions, cucumbers, squash, tomatillos, peppers including the adorable and tremendously sweet Orange and Red Yummy peppers, eggplants, sunflowers and mixed flowers.
  • Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.
  • Keswick Creamery: raw milk cheeses, feta, ricotta, quark, yogurt, and chocolate pudding.

The WIC and Senior Farmers’ Market Nutrition Program will be hosting a Family Fun Day event at the market this Saturday. Banjerdan will be entertaining the kids and there’ll be some kids’ activities.

See you Saturday!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine


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