Last night we had Truck Patch Farm Bottom Round Roast Beef with smashed instead of mashed Yukon Gold potatoes – boiled and lightly broken up with butter and salt – didn’t want to lose those tender and pretty skins. The Roast Beef was easy: rubbed with salt and herbs, cooked at 170 for 2 or 3 hours, sliced very thin. I swear I’m going to try the recipe from Todd Gray of Equinox that was in this month’s Flavor (pick up a brand new free copy at the manager’s table): Roasted Squash and Potato ravioli with ricotta from Keswick Creamery. The kids specifically requested heart shaped ravioli.
I have never seen my son eat so much as he did last night of roasted Quaker Valley Orchard white sweet potatoes. They discolor quickly upon peeling – next time I’ll try them unpeeled, but you can also toss them in olive oil right away. It doesn’t matter anyway once you roast them and they turn a brown caramel sweeter than sugar. Serve with roasted fingerlings to keep it from tasting too much like dessert!
I’m also crazy for risotto this time of year, and it’s the best use for roasted squash after you get sick of the soups! Please let me know your favorite use, because I have a LOT of it in my fridge, and I’m not as savvy about the muffin, bread, pie, and custard options.
Happenings at market:
This weekend only, the Renaissance Youth Bike Shop will be holding their Bike Adoption Gala Fundraiser at our market! Dozens of quality refurbished bikes will be available for you to adopt for very reasonable suggested donations. They’ll have a wide range of mountain bikes, cruisers, ten speeds and more at this fundraiser for an amazing local youth program. Take a sneak peak at their inventory by visiting “older entries” at www.renaissancebikes.org. Plus, check out their mobile bike shop with fresh mural artwork!
At 9am Banjer Dan is back with his entertaining set – be sure to ask him for his creepy Halloween songs!
Then at 11am, Dan Schramm and Friends will ply us with more market tunes.
Farmers’ Market Bike Clinic: Air, Oil, Advice, and More. Even in the rain, there’ll at least be air and oil!
Noteworthy Events:
DC Food For All is throwing a fundraising party Saturday night, Oct 24th, from 5p-9p at the super awesome Big Bear Cafe in Bloomingdale at 1st and R Sts NW. Plentiful food and drink (the very best coffee in town), music, speakers, networking with other food access geeks! 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.
On to the seasonal foods:
Tree and Leaf Farm: Last week for those lovely Italian turnips – tender and mild in an easy Italian Turnip and Rice Soup. Brussels sprout tops are a fun green to cook with this week. Winter squash, fingerling potatoes, salad mix, arugula, collard greens, chard, kale, and Mei Qing bok choi. Broccoli and cabbage. “Watermelon”, daikon and black radishes. Sweet peppers, hot peppers, eggplants, and green tomatoes. Italian parsley, rosemary plants, dahlias and broom corn.
Quaker Valley Farm: New this week: Bosc pears. Winter squash and gorgeous, flavorful pumpkins. Sweet potatoes. Apple cider. Red and yellow Bartlett pears. New apples are Fuji and York Imperial. Jonagold, Mutsu, Rome Beauty, Honeycrisp, Gala, Gold, and Ida Red apples. Sweet onions and red potatoes. Tomato sauce, apple sauce, jam, honey, apple butter, eggs, and popping corn.
Groff’s Content Farm: Family farm raises 100% grass-fed and -finished lamb and beef, pastured Berkshire pork, beautiful pastured eggs and chickens. Plus tasty pet treats.
Painted Hand Farm: Full line of all naturally-browsed goat meat cuts: whole legs, leg steaks, shoulders, burgers, chops. Sandy’s goat meat is never gamy because they feed on field forbes and not grain. Similar to venison: lean and flavorful. Perfect for slow Fall braises: think crockpot with dried apples or pears, onions, potatoes and turnips. Also, humanely-raised veal, German-Style Bratwurst links and pork-free sausages. Watch the WaPo for an article on Sandy next Wednesday.
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. Order in advance at order@truckpatchfarms.com for chickens.
Reid Orchard: Concord and indigenous North American Catawba grapes. Wonderful ciders in many flavors! New varieties of apples: deep dark red Black Limbertwigs are described as spicy and aromatic, crisp Pink Lady, and Golden Delicious.
Richfield Farm: Kohlrabi, radishes, red beets and turnips. Potatoes. Broccoli, green, orange, purple and white cauliflower, and Romesco. Savoy, green, and red cabbage. Swiss chard, collards, kale, toscano kale, dandelions and tat-soi. Tomatoes, green and red peppers, eggplants, zucchini and summer squash. Green beans. Flower bouquets. Gourds, little pumpkins, and Jack o’ Lantern pumpkins.
Keswick Creamery: Raw milk cheeses, blue cheese, feta, ricotta, quark and yogurt, and chocolate pudding.
Panorama Bakery: Baguettes, croissants, pain au chocolat, sliced loaves, danishes, sticky buns, apple turnovers. The mini ciabattas were perfect for breakfasts this week with egg salad and bacon and a bit of lettuce.
Atwater Bread: Organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, French Baguette, Spelt, Sunflower Flax, and more. Brownies, cookies, scones, muffins, and granola.
Cherry Glen Goat Cheese Company: Beautiful goat cheeses at 14th&U Farmers’ Market this weekend.
See you in the morning! Please bring your own bags for shopping.
October 24 – Potatoes
Last night we had Truck Patch Farm Bottom Round Roast Beef with smashed instead of mashed Yukon Gold potatoes – boiled and lightly broken up with butter and salt – didn’t want to lose those tender and pretty skins. The Roast Beef was easy: rubbed with salt and herbs, cooked at 170 for 2 or 3 hours, sliced very thin. I swear I’m going to try the recipe from Todd Gray of Equinox that was in this month’s Flavor (pick up a brand new free copy at the manager’s table): Roasted Squash and Potato ravioli with ricotta from Keswick Creamery. The kids specifically requested heart shaped ravioli.
I have never seen my son eat so much as he did last night of roasted Quaker Valley Orchard white sweet potatoes. They discolor quickly upon peeling – next time I’ll try them unpeeled, but you can also toss them in olive oil right away. It doesn’t matter anyway once you roast them and they turn a brown caramel sweeter than sugar. Serve with roasted fingerlings to keep it from tasting too much like dessert!
I’m also crazy for risotto this time of year, and it’s the best use for roasted squash after you get sick of the soups! Please let me know your favorite use, because I have a LOT of it in my fridge, and I’m not as savvy about the muffin, bread, pie, and custard options.
Happenings at market:
Noteworthy Events:
DC Food For All is throwing a fundraising party Saturday night, Oct 24th, from 5p-9p at the super awesome Big Bear Cafe in Bloomingdale at 1st and R Sts NW. Plentiful food and drink (the very best coffee in town), music, speakers, networking with other food access geeks! 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.
On to the seasonal foods:
Tree and Leaf Farm: Last week for those lovely Italian turnips – tender and mild in an easy Italian Turnip and Rice Soup. Brussels sprout tops are a fun green to cook with this week. Winter squash, fingerling potatoes, salad mix, arugula, collard greens, chard, kale, and Mei Qing bok choi. Broccoli and cabbage. “Watermelon”, daikon and black radishes. Sweet peppers, hot peppers, eggplants, and green tomatoes. Italian parsley, rosemary plants, dahlias and broom corn.
Quaker Valley Farm: New this week: Bosc pears. Winter squash and gorgeous, flavorful pumpkins. Sweet potatoes. Apple cider. Red and yellow Bartlett pears. New apples are Fuji and York Imperial. Jonagold, Mutsu, Rome Beauty, Honeycrisp, Gala, Gold, and Ida Red apples. Sweet onions and red potatoes. Tomato sauce, apple sauce, jam, honey, apple butter, eggs, and popping corn.
Groff’s Content Farm: Family farm raises 100% grass-fed and -finished lamb and beef, pastured Berkshire pork, beautiful pastured eggs and chickens. Plus tasty pet treats.
Painted Hand Farm: Full line of all naturally-browsed goat meat cuts: whole legs, leg steaks, shoulders, burgers, chops. Sandy’s goat meat is never gamy because they feed on field forbes and not grain. Similar to venison: lean and flavorful. Perfect for slow Fall braises: think crockpot with dried apples or pears, onions, potatoes and turnips. Also, humanely-raised veal, German-Style Bratwurst links and pork-free sausages. Watch the WaPo for an article on Sandy next Wednesday.
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. Order in advance at order@truckpatchfarms.com for chickens.
Reid Orchard: Concord and indigenous North American Catawba grapes. Wonderful ciders in many flavors! New varieties of apples: deep dark red Black Limbertwigs are described as spicy and aromatic, crisp Pink Lady, and Golden Delicious.
Richfield Farm: Kohlrabi, radishes, red beets and turnips. Potatoes. Broccoli, green, orange, purple and white cauliflower, and Romesco. Savoy, green, and red cabbage. Swiss chard, collards, kale, toscano kale, dandelions and tat-soi. Tomatoes, green and red peppers, eggplants, zucchini and summer squash. Green beans. Flower bouquets. Gourds, little pumpkins, and Jack o’ Lantern pumpkins.
Keswick Creamery: Raw milk cheeses, blue cheese, feta, ricotta, quark and yogurt, and chocolate pudding.
Panorama Bakery: Baguettes, croissants, pain au chocolat, sliced loaves, danishes, sticky buns, apple turnovers. The mini ciabattas were perfect for breakfasts this week with egg salad and bacon and a bit of lettuce.
Atwater Bread: Organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, French Baguette, Spelt, Sunflower Flax, and more. Brownies, cookies, scones, muffins, and granola.
Cherry Glen Goat Cheese Company: Beautiful goat cheeses at 14th&U Farmers’ Market this weekend.
See you in the morning! Please bring your own bags for shopping.