There’s nothing I can say that even a 5 year old doesn’t know about the start of raspberry and cherry season: stuff your mouth, spit the seeds, get out the Oxy Clean. Breakfast this week has been raspberries (I have a patch in my backyard so I got a head start), Atwater’s granola, and Keswick yogurt from the Bloomingdale Farmers’ Market on Sundays, but this week I’m going to try it as a mash up with Cherry Glen Goat Cheese naturally sweet ricotta.
Between the fresh fruits and the sugar snap peas, I’m all set for super duper nutritious snacks! Dinner: roast a chicken with some of the lovely new potatoes at Quaker Valley Orchard, parse it out into several dinners throughout the week, like stir fry and pasta salad. Make a big salad every night with peas, mild Japanese salad turnips, radishes, kohlrabi and raspberries, plus cheese, bacon, and nuts. An Asian slaw with the Napa cabbage will keep a couple nights in a row, and make a great topping for ground pork burgers on Panorama’s mini-ciabattas. Get cilantro while it lasts, it really doesn’t like our climate and will be bolting soon.
My husband processed 5 flats of strawberries after market last week into compost, whole, hulled berries for freezing, and daiquiri quality berries. I know, I know, he did all that, AND he’ll tune your bike at market, he IS the best husband ever. Anyway, this is the time of year to get a bargain on slightly tired berries at the very end of market. Buy them early if you want them perfect, fresh and perky, but if you’re willing to sit and hull and separate, seconds are great for smoothies.
I think Bryan might have said he has some yellow green beans this week! Grilled: yum! Blanched: pasta salad, green salad, bean salad!
Events at market:
- Latino Family Day – During market, Alex Hiraeta will perform with friends on Andean flutes and we’ll have the Latino foods on the grill. In the afternoon, Lamont Park will be the site of a big picnic and live music with salsa and merengue dancing at 4p. Outdoor movie if the rain holds off!
- The Farmers’ Market Bike Clinic is always set up and rarin’ to go. If none of your neighbors turns out to volunteer, feel free to use the pump, try out the stand, and see how far you can get on your own!
Local Foods:
The Adelante Co-op – Platos with grilled chicken and beef, market vegetables and salad, El Salvadoran arroz casamiento (rice with black beans) or Puerto Rican arroz con gandules (rice with pigeon peas) and thick, homemade El Salvadoran style tortillas. Horchata.
Quaker Valley Orchards: Sweet cherries and red raspberries! Yukon Gold, Red Norland, and maybe some blue potatoes – quick cooking on the grill. Last week for winter apples: Fuji and Golden Delicious. Applesauce, honey, jam, tomato sauce, novelty popping corn-on-the-cob, canned peaches. Pie fillings: cherry, blackberry, blueberry and apple.
Richfield Farm: Meet the farmer! You’ve seen the handsome young farm hands, but this week after market, you can meet Ian Seletsky himself. Quiz him about his farming practices, tell him what you’re looking for, ask him about his bees. Red, gold, yellow, and chiogga beets, lots of pretty summer squash, sugar snap peas and snow peas, hopefully some shelling peas. Kohlrabi, broccoli, cauliflower, spring onions, rhubarb. Kale, Tuscan kale, collards, chard. Head lettuce. Maybe a few strawberries. If there’s room on the truck after cutting all the broccoli, Ian will bring the last of the herb starts for a fire sale. Probably a few blueberries. Cut flowers: cosmos, bachelor’s buttons, and calendula – keep a bouquet on the table, and sprinkle a few petals in your salad.
Smallwood’s Veggieporium: Napa cabbage and bok choy. Purple and yellow spring onions, broccoli, baby and big Detroit Red beets with greens, shelling peas and snow peas. Garlic scapes, hakurei turnips with greens, extra spinach, salad mix, loose leaf lettuce, and head lettuces, radishes, collards, kale, Swiss chard, cut herbs: chives, parsley, sage, cilantro, dill, mint, purple and green basil, catnip and oregano. A few more bedding plants to fill out your vegetable garden.
Truck Patch Farms: Last week for strawberries! A few of the very last asparagus. Some of Bryan’s first raspberries ever! Red, white and yellow spring onions, spinach, lettuce, salad mix, stir fry mix, arugula, Swiss chard, curly kale, radishes, cut herbs. Eggs. Pork and beef. Chickens, if you pre-order at order@truckpatchfarms.com. Ground beef and patties, ground pork, loose sausage, and ground ham. Sausages: sage, celery, applewurst, country hot, mild and hot Italian, sweet Italian with fennel, kielbasa, bratwurst. Try the new smoked kielbasa and andouille sausages. Beef steaks, pork chops and tenderloins, spare ribs, baby back ribs, pork shoulder. Breakfast sausage and bacon.
Groff’s Content Farm: Family farm raises 100% grass-fed and -finished lamb and beef on organic fields, pastured Berkshire pork, beautiful pastured eggs and chickens, both whole and cut up. Dog treats and nice big beef bones. Ground beef, nice big sausages, including spicy lamb merguez. Soap made from their own beef tallow, including the Gardener’s Delight with scrubby bits in it.
Reid Orchard: Mainly deep, dark, red Jewel strawberries mixed with a few other varieties, a few of the first red raspberries, pink Royal Anne and Schmidt (bing type) cherries. Five Dollar a Bucket winter Fuji apples. Sugar snap peas. Probably the last week of bedding starts for your garden: hot Fish and Jalapeno peppers, bell peppers, heirloom tomatoes, and a few culinary and ornamental herbs.
Cherry Glen Goat Cheese Company: Handmade, artisanal goat cheese. Fresh chevre and ricotta cheese and delicious crottins and brie-like wedges of creamy, soft-ripened cheese. The ricotta is wonderfully naturally sweet and not at all goat-y.
Atwater Bread: My favorite breakfast cereal: Chocolate Cherry Granola! Organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, and more. Brownies, cookies, scones, muffins, and several other flavors of granola.
Panorama Bakery: Baguettes, croissants, pain au chocolat, mini ciabattas are great for sandwiches, sliced loaves, danishes, sticky buns, apple turnovers.
June 12 – Raspberries and Cherries
There’s nothing I can say that even a 5 year old doesn’t know about the start of raspberry and cherry season: stuff your mouth, spit the seeds, get out the Oxy Clean. Breakfast this week has been raspberries (I have a patch in my backyard so I got a head start), Atwater’s granola, and Keswick yogurt from the Bloomingdale Farmers’ Market on Sundays, but this week I’m going to try it as a mash up with Cherry Glen Goat Cheese naturally sweet ricotta.
Between the fresh fruits and the sugar snap peas, I’m all set for super duper nutritious snacks! Dinner: roast a chicken with some of the lovely new potatoes at Quaker Valley Orchard, parse it out into several dinners throughout the week, like stir fry and pasta salad. Make a big salad every night with peas, mild Japanese salad turnips, radishes, kohlrabi and raspberries, plus cheese, bacon, and nuts. An Asian slaw with the Napa cabbage will keep a couple nights in a row, and make a great topping for ground pork burgers on Panorama’s mini-ciabattas. Get cilantro while it lasts, it really doesn’t like our climate and will be bolting soon.
My husband processed 5 flats of strawberries after market last week into compost, whole, hulled berries for freezing, and daiquiri quality berries. I know, I know, he did all that, AND he’ll tune your bike at market, he IS the best husband ever. Anyway, this is the time of year to get a bargain on slightly tired berries at the very end of market. Buy them early if you want them perfect, fresh and perky, but if you’re willing to sit and hull and separate, seconds are great for smoothies.
I think Bryan might have said he has some yellow green beans this week! Grilled: yum! Blanched: pasta salad, green salad, bean salad!
Events at market:
Local Foods:
The Adelante Co-op – Platos with grilled chicken and beef, market vegetables and salad, El Salvadoran arroz casamiento (rice with black beans) or Puerto Rican arroz con gandules (rice with pigeon peas) and thick, homemade El Salvadoran style tortillas. Horchata.
Quaker Valley Orchards: Sweet cherries and red raspberries! Yukon Gold, Red Norland, and maybe some blue potatoes – quick cooking on the grill. Last week for winter apples: Fuji and Golden Delicious. Applesauce, honey, jam, tomato sauce, novelty popping corn-on-the-cob, canned peaches. Pie fillings: cherry, blackberry, blueberry and apple.
Richfield Farm: Meet the farmer! You’ve seen the handsome young farm hands, but this week after market, you can meet Ian Seletsky himself. Quiz him about his farming practices, tell him what you’re looking for, ask him about his bees. Red, gold, yellow, and chiogga beets, lots of pretty summer squash, sugar snap peas and snow peas, hopefully some shelling peas. Kohlrabi, broccoli, cauliflower, spring onions, rhubarb. Kale, Tuscan kale, collards, chard. Head lettuce. Maybe a few strawberries. If there’s room on the truck after cutting all the broccoli, Ian will bring the last of the herb starts for a fire sale. Probably a few blueberries. Cut flowers: cosmos, bachelor’s buttons, and calendula – keep a bouquet on the table, and sprinkle a few petals in your salad.
Smallwood’s Veggieporium: Napa cabbage and bok choy. Purple and yellow spring onions, broccoli, baby and big Detroit Red beets with greens, shelling peas and snow peas. Garlic scapes, hakurei turnips with greens, extra spinach, salad mix, loose leaf lettuce, and head lettuces, radishes, collards, kale, Swiss chard, cut herbs: chives, parsley, sage, cilantro, dill, mint, purple and green basil, catnip and oregano. A few more bedding plants to fill out your vegetable garden.
Truck Patch Farms: Last week for strawberries! A few of the very last asparagus. Some of Bryan’s first raspberries ever! Red, white and yellow spring onions, spinach, lettuce, salad mix, stir fry mix, arugula, Swiss chard, curly kale, radishes, cut herbs. Eggs. Pork and beef. Chickens, if you pre-order at order@truckpatchfarms.com. Ground beef and patties, ground pork, loose sausage, and ground ham. Sausages: sage, celery, applewurst, country hot, mild and hot Italian, sweet Italian with fennel, kielbasa, bratwurst. Try the new smoked kielbasa and andouille sausages. Beef steaks, pork chops and tenderloins, spare ribs, baby back ribs, pork shoulder. Breakfast sausage and bacon.
Groff’s Content Farm: Family farm raises 100% grass-fed and -finished lamb and beef on organic fields, pastured Berkshire pork, beautiful pastured eggs and chickens, both whole and cut up. Dog treats and nice big beef bones. Ground beef, nice big sausages, including spicy lamb merguez. Soap made from their own beef tallow, including the Gardener’s Delight with scrubby bits in it.
Reid Orchard: Mainly deep, dark, red Jewel strawberries mixed with a few other varieties, a few of the first red raspberries, pink Royal Anne and Schmidt (bing type) cherries. Five Dollar a Bucket winter Fuji apples. Sugar snap peas. Probably the last week of bedding starts for your garden: hot Fish and Jalapeno peppers, bell peppers, heirloom tomatoes, and a few culinary and ornamental herbs.
Cherry Glen Goat Cheese Company: Handmade, artisanal goat cheese. Fresh chevre and ricotta cheese and delicious crottins and brie-like wedges of creamy, soft-ripened cheese. The ricotta is wonderfully naturally sweet and not at all goat-y.
Atwater Bread: My favorite breakfast cereal: Chocolate Cherry Granola! Organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, and more. Brownies, cookies, scones, muffins, and several other flavors of granola.
Panorama Bakery: Baguettes, croissants, pain au chocolat, mini ciabattas are great for sandwiches, sliced loaves, danishes, sticky buns, apple turnovers.