Newsletters – 2008

Mount Pleasant Farmers’ Market Newsletter Archive 2008

Week of November 22

Last market of 2009! We’ll celebrate tomorrow with playful antics by the Jazzy Juggler, a Winterizing Your Home workshop (see end of newsletter), plentiful Thanksgiving produce and your pre-ordered capons, a fabulous yard sale on Lamont, and market vendors stomping their feet and nursing their thermoses. Bring your thermos or mug too and I will fill it up with FREE HOT CIDER from my campstove, so you can say cheers to your farmers for a great season!

So either you’re shopping for the Thanksgiving dinner next Thursday or you’re shopping to tide you over ’til you split town on Thursday. Either way, here’s a plan for your last Mount Pleasant Farmers’ Market inspired meals.

  • Saturday: Endive salad with bacon, eggs, carrots, Blue Moo cheese and toasted nuts. Roasted fingerling potatoes and sauteed rutabaga greens.
  • Sunday: a small Broiled T-bone steak shared and savored, salad, Mashed Rutabaga (I do them with butter and cream and salt, but an honest to gawd Southerner at market this week told me she does them with vinegar and hot sauce. She also told me they are called “navet jaune” in France where they put them diced in Moroccan style cous cous).
  • Monday: Roasted Cauliflower, Broiled polenta with Wallaby cheese mixed in first, Sauteed Escarole with Pine Nuts.
  • Tuesday: Roasted and smashed sweet potatoes, roasted brussels sprouts, and this easy Bourbon Mustard grilled pork chops.
  • Eat out for gosh sakes! My family will go for Ethiopian food in the U-Shaw or we’ll head out to the Langley Park Crossroads for South Indian vegetarian.

So I tried making mashed potatoes out of fingerling potatoes, since that’s all we’ve got left at our market and I’m afraid to say it does NOT work. Roasted fingerlings are outstanding. If you are like me and consider the rest of the Thanksgiving dishes mere accompaniments to the mashed potatoes, you will need to hit one of the other markets this week for low starch Yukon Golds, or russets, Caribes or purple potatoes too. Try Bloomingdale on Sunday (1st and R St NW), Dupont Circle, or Takoma Park.

Tree and Leaf Farm: Beyond organic. Neck, Buttercup, Sunshine (kabocha) and Butternut winter squash. Endive, escarole, and lettuce heads. Arugula and salad mix. Swiss chard, collards, kale, tatsoi, mustards and mizuna. Fingerling potatoes, garlic, parsley.

Truck Patch Farms: Brussels sprouts, turnips, broccoli, white and green cauliflower, romanesco, red cabbage. Heirloom tomatoes, greenhouse tomatoes, curly kale. Arugula, mesclun, lettuce mix, parsley. Stock up on the best prices in town for grassfed beef, pastured pork and eggs, and pick up your Thanksgiving capon.

Quaker Valley Farm: Apples, popcorn, and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Eating apples: Honeycrisp, Gala, Fuji, Cameo, Red Delicious, Golden Delicious, Braeburn, Nittany, Pink Lady. Baking apples: Granny Smith, Stayman, Winesap, and York. Plus apple sauce, apple butter, and delicious ciders: Apple, Apple Cherry, and Apple Grape. Freeze the cider and stock up on canned goods!

Audia Farms: Jams, herbs, spices, catnip, perennials. Blackberry syrup for your pancakes and herb seasoned vinegars.

Richfield Farm: Kohlrabi, rutabaga, broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe, brussels sprouts. Beets, turnips, and radishes. Tatsoi, collards, lacinato and curly kale, swiss chard, tender greens. Cut and dried flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

This week at market we are very excited about a special event on the bandstand: from 9am – 12pm, the Department of Consumer and Regulatory Affairs and Gayland French, Construction and Development, Inc. will be hosting a FREE “Winterizing Your Home” how-to workshop. Learn how to add caulking to your windows, improve insulation, correctly install draft guards, obtain small project permits, and more, all with help and supplies from your neighborhood hardware store, Pfeiffers. Plus a raffle to win neat household items from Best Buy!

Thanks for such a great season and please stay in touch with me over the winter with your ideas and requests. See you in the morning!

Week of November 15

Dear Local Food Fans,

The weather report is practically guaranteeing some rain tomorrow morning, but it’s going to be warm too, so put on your galoshes and come out for some puddle stomping and freshly rain-washed produce! Your support is greatly appreciated.

This is our second to last market: very last market is always the Saturday before Thanksgiving (this year, Saturday, November 22). You can still place an order for a capon from Truck Patch Farm if you’re going to try an alternative to turkey – I’m actually going to do both a capon and a turkey so all 17 dinner guests can do a taste test for me. All the good fall produce is in, cole crops, tons of greens, plenty of potatoes, apples and apple cider. Try Apple and Sausage Risotto with Truck Patch Farms sausage and apples and cider from Reid or Quaker Valley.

Tree and Leaf Farm: Beyond organic. Neck, Buttercup, Sunshine (kabocha) and Butternut winter squash. Endive, escarole, and lettuce heads. Arugula and salad mix. Swiss chard, collards, kale, tatsoi, mustards and mizuna. Potatoes, garlic, parsley.

Truck Patch Farms: Spinach this week! Brussels sprouts, turnips, broccoli, white and green cauliflower, romanesco, red cabbage. Heirloom tomatoes, greenhouse tomatoes, curly kale. Arugula, mesclun, lettuce mix, parsley. New beef, pork, eggs and time to place your order for a Thanksgiving capon.

Quaker Valley Farm: Apples, popcorn, and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Baking and eating apples – ask Caitlin which apples will store best and you can stock up for a month or two. There’ll be Honeycrisp, Gala, Fuji, Cameo (like Red Delicious), Red Delicious (but much better than the mealy old supermarket version), Golden Delicious, Braeburn, Nittany, and new this week, my favorite: Pink Lady. They’ll also have an entire table for tart eating and baking apples like Granny Smith, Stayman, Winesap, and York. Plus apple sauce, apple butter, and delicious ciders: Apple, Apple Cherry, and Apple Grape. Try the apple butter on toast or pancakes – or make it part of a lovely Regional Foods gift basket for the holidays!

Audia Farms: Absent this week – the rain is just disastrous for their product.

Richfield Farm: Kohlrabi, rutabaga, broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe, brussels sprouts. Beets, turnips, and radishes. Tatsoi, collards, lacinato and curly kale, swiss chard, tender greens (also called “couve” in Brazil, a customer informed me last week – cut like chiffonade and sauteed in this traditional dish). Cut and dried flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

Though I can get all my shopping for the week done at the Mount Pleasant Farmers’ Market, I finally went down to visit Robin Shuster’s Bloomingdale Farmers’ Market (1st and R St NW) on Sundays from 10am – 2pm. What a great market! We met all kinds of fun folks, cute dogs, a Bearded Dragon lizard, and had the best coffee in town at The Big Bear Cafe next door. Many of the same vendors from our market are there, plus some lamb and goat and veal. Anyway, it’s a good alternative if you find yourself out of town on Saturday but still want to hit a small, leisurely, kid-friendly farmers’ market. Or if you’re a market geek like me and just want to go to a different market every day of the week!

Week of November 8

Dear Salad Lovers,

It’s our season! Though I love the summer crops, I have sorely missed the huge nightly salads of fabulous cool weather lettuces and greens. I finally tried rutabagas this week from Richfield Farm – peeled, boiled, mashed like potatoes with butter, salt and cream, with Keswick Creamery Blue Moo cheese sprinkled on top. Delicious – kind of like brussels sprout flavored mashed potatoes.

Tree and Leaf Farm: Beyond organic. Neck, Buttercup, Sunshine (kabocha) and Butternut winter squash. Endive, escarole, and lettuce heads. Arugula and salad mix. Swiss chard, collards, kale, tatsoi, mustards and mizuna. Heirloom green tomatoes, sweet, spicy, and green bell peppers, potatoes, garlic. Parsley.

Truck Patch Farms: Brussels sprouts, turnips, broccoli, green cauliflower, romanesco, red and savoy cabbage. Heirloom tomatoes, curly kale, French Breakfast radishes. Arugula, mesclun, lettuce mix. Beef, pork, eggs and time to place your order for a Thanksgiving capon.

Quaker Valley Farm: Apples, popcorn, and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Baking and eating apples. Apple sauce, apple butter. Ciders: Apple, Apple Cherry, Apple Grape, and Pure Pear.

Audia Farms: Jams, herbs, spices, teas, and peppers.

Richfield Farm: Kohlrabi, broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe, brussels sprouts. Tomatoes and green bell peppers. Beets, turnips, and radishes. Tatsoi, collards, lacinato and curly kale, swiss chard, tender greens, cut flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

If the rain stays insignificant, the warm weather will lure out our delightful accordionists. And if we get really lucky, Nathan the Jazzy Juggler will come by and awe and amuse you with his hijinx.

And hey, did you see we got a write up from local Onion author Stefanie? For saucy coverage of your neighborhood farmers’ market, see her article on the Endless Simmer blog.

Please be sure to stop me at market and tell me what you might like for next year. Different or more obscure vegetables? More meat? Other farm products? I can work on it over the winter.

And finally, I think I have a great idea for a non-profit to set up a regular Market Bag Corral service. Come brainstorm with me about how your organization could get some great visibility, make a little money in service fees, and help eliminate plastic bags in Mt Pleasant.

Week of November 1

Dear Autumn Market Fans,

My two favorite meals this week take advantage of the Fall seasonal produce:

From Prune restaurant in NYC’s Lower East Side: Brussels Sprouts, Cauliflower, and Turnips boiled in milk. Well, maybe don’t let it boil – just simmer, for 20 minutes or until tender yet firm. The secret is to add a glob of anchovy paste. Salt and butter too. I pace the stands hungrily every Fall, waiting for the first signs of brussels sprouts AND turnips. The turnip greens are like a freebie – cook them up like collards.

Get extra brussels sprouts and roast them – tossed in olive oil, salt, pepper, some balsamic vinegar in a 400 degree oven for 20 minutes.

This week I riffed on a dish from Public in NYC: Arugula, Black Lentils (boil for 40′, drain), Toasted Pine Nuts, Dried Cranberries and hot tube Pasta tossed in a vinaigrette of Balsamic, Olive Oil, Salt, Pepper, and a splash of Agave Nectar. I would have used Pomegranate Molasses if I’d had some.

Get an escarole head from Tree and Leaf for my favorite soup with White Beans and Italian Sausage. Buy endive for lovely lacy salads with orchard apples, fresh cracked walnuts, lardons (slab bacon cut into thick cubes), and soft boiled eggs.

Tree and Leaf Farm: Beyond organic. Neck, Buttercup, Sunshine (kabocha) and Butternut winter squash. New greens this week! Endive, escarole, and lettuce heads. Arugula and salad mix. Swiss chard, collards, kale, tatsoi, mustards and mizuna. Heirloom green tomatoes, sweet, spicy, and green bell peppers, potatoes, garlic. Parsley. More radishes than you ever knew existed: Daikon, Chinese, Red Meat, Black.

Truck Patch Farms: Brussels sprouts, turnips, broccoli, romanesco, red and green cabbage. Winter squash: spaghetti, acorn, buttercup and butternut. Heirloom tomatoes, hot peppers, curly and lacinato kale, radishes. Arugula, mesclun, lettuce mix, stir fry mix, swiss chard. Beef, pork, eggs and time to place your order for a Thanksgiving capon.

Quaker Valley Farm: Apples, popcorn, and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Baking and eating apples. Apple sauce, apple butter. Ciders: Apple, Apple Cherry, Apple Grape, and Pure Pear.

Audia Farms: Garlic, winter squash, perennials. Jams, herbs, spices, teas.

Richfield Farm: Kohlrabi, broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe. Corn, heirloom tomatoes, cherry tomatoes and green bell peppers. Beets, turnips, brussels sprouts and radishes. Tatsoi, collards, lacinato and curly kale, swiss chard, tender greens.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

Put your hands together for Banjer Dan tomorrow! I’ve special requested some creepy and/or gross Halloween songs.

Yours, Rebbie

Week of October 25

Dear Intrepid, Chilly, Wet Market Aficianados,

You’ll have to get kind of fancy pants for Jack O’Lanterns this season with one of the outstandingly beautiful pumpkins from Quaker Valley Orchard, or the particularly delicious winter squashes from Tree and Leaf Farm, or very creative with one of the teensy tiny decorative pumpkins from Richfield Farm.

Bryan from Truck Patch Farm will have coolers stuffed with new beef cuts fresh from the butcher! Ground beef and patties, steaks, roasts, cube and chip steak. He’s also taking orders for Thanksgiving capons – fat, tender roosters without ‘nads that have been allowed to live longer and get bigger.

Here’s a week of (mostly) market meals
Saturday: Great big T&LF salad with toasted hazelnuts, RF kohlrabi, Reid Orchard York apples, Keswick Creamery cheddar, Truck Patch Farm bacon, and a carrot from the Tuesday Brookland Farmers’ Market (Mike Tabor of Licking Bend Creek Farm). Individual “pizzas” made with Breadline mulitgrain bread slices, mozzarella cheese from an Amish farm in PA, roasted T&LF romanesco zucchini, topped with thick slices of fresh T&LF Purple Cherokee heirloom tomatoes.
Sunday: for lunch we had QVO Jarrahdale Pumpkin soup with RF corn, cooked in duck stock from a Groff’s Content Farm duck (at Riverdale Park Farmers’ Market), and flavored with toasted Indian spices: cumin, coriander, black pepper, turmeric, and fennel – many of which you can get from Audia Farms. For dinner we had another big T&LF salad and pasta with TPF bacon, wilted T&LF arugula, RF lima beans.
Monday: Ask Jaci about the RF “Savannah Tender Greens” – they look like a giant flat mustard, and they are somewhere between a collard and spinach. Boiled they become as tender and soft as spinach, tasting pretty much the same. Sauteed with TPF ham, they’re like collards but cook up much faster. I served them like southern greens with sliced QVO sweet potatoes tossed with coconut oil and salt and baked at 425 for 15 minutes, ’til soft and slightly browned.
Tuesday: Flambeau Roast – a pot roast from the cheapest cut of beef I could buy (chuck roast), seared in a Dutch Oven, sauteed with some QVO onion and AF garlic, and then flamed with a half cup of bourbon before putting the lid on and sticking it in the oven at 225 for 6 hours. Falling apart tender. Crispy kale from Truck Patch Farm. Another T&LF salad. Roasted AF Swedish Peanut Fingerling potatoes. Roasted turnips from Riverdale Park Farmers’ Market.
Wednesday: a beer and some oreo cookies and french fries at Wonderland Ballroom (11th and Kenyon in Columbia Heights).
Thursday: breakfast quesadillas with boiled RF “tender greens” and KC cheddar cheese. Dinner of candy and snacks at Boo at the Zoo.
Friday: we’ll finish off the T&LF salad greens and do something with the remaining bunch of T&LF arugula.

Tree and Leaf Farm: Always pesticide free! Neck, Kabocha, Sunshine and Butternut winter squash. Arugula and salad mix. Swiss chard, collards, kale, mustards and mizuna. Heirloom tomatoes, sweet, spicy, green bell peppers, Romano beans, eggplants, brightly colored radishes, potatoes, garlic. Parsley and cut flowers.

Truck Patch Farms: Hooray for frost! Bryan has brussels sprouts. Broccoli, red and savoy cabbage. Winter squash: spaghetti, acorn and butternut. Heirloom tomatoes, hot peppers, curly and lacinato kale, radishes, the last of the purple beans. Arugula, mesclun, lettuce mix, stir fry mix, swiss chard. Pork and eggs.

Quaker Valley Farm: New apples are Stayman, Granny Smith, Candy Crisp and Fuji. Popcorn and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Baking and eating apples. Apple sauce, apple butter. Ciders: Apple, Apple Cherry, Apple Grape, and Pure Pear.

Audia Farms: Potatoes and garlic, onions, winter squash, cut flowers, perennials. Cherry tomatoes, habaneros, and jalapenos.

Richfield Farm: Decorative gourds and mini pumpkins, and if it’s not raining too hard, ornamental Indian corn. Kohlrabi, broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe. Corn, heirloom tomatoes, cherry tomatoes and green bell peppers. Tatsoi, collards, lacinato and curly kale, swiss chard, tender greens. Lots of cut flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

I haven’t booked any music because of the heavily guaranteed chance of rain for tomorrow, but if there’s a window of clear weather, and you want to come down with your congos or guitar, please do!

Yours, Rebbie

Week of October 18

With frost threatening, our farmers are working extra mad to get the frost-tender crops harvested or covered. Look for a super abundance of food you won’t see again until next year, especially tomatoes and flowers. Tree and Leaf Farm will have lots and lots of greens. Richfield Farm will have a fire sale on cherry tomatoes.

Tree and Leaf Farm: Always pesticide free! Kabocha, Sunshine and Butternut winter squash and Neck squash – a giant, almost entirely fleshy squash that looks like an oversized Butternut but tastes exactly like pumpkin. SO much like pumpkin that actually, most canned “pumpkin” is neck squash. Arugula and salad mix. Swiss chard, collards, kale, mustards and mizuna. Heirloom tomatoes, sweet, spicy, green bell peppers, Romano beans, eggplants, brightly colored radishes, potatoes, garlic. Last week on the basil. Parsley and cut flowers.

Truck Patch Farms: Broccoli, red and savoy cabbage. Winter squash: spaghetti, acorn and butternut. Heirloom tomatoes, eggplants, hot peppers, curly and lacinato kale, radishes, the last of the purple beans. Arugula, mesclun, lettuce mix, stir fry mix, swiss chard. Pork and eggs.

Quaker Valley Farm: Apples, apples, apples! Popcorn and English walnuts. Bosc and Bartlett pears. Sweet potatoes, pumpkins, winter squash, onions. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey. Apple wood bundles for your fireplace.

Reid Orchard: Baking and eating apples. Concord grapes. Apple sauce, apple butter. Ciders: Apple, Apple Cherry, Apple Grape, and Pure Pear.

Audia Farms: Potatoes and garlic, onions, winter squash, cut flowers, perennials. Cherry tomatoes, habaneros, and jalapenos.

Richfield Farm: Decorative gourds and mini pumpkins. Purple and green broccoli and cauliflower, Romanesco, red and green cabbage, broccoli rabe. Zucchini and yellow crookneck squash, corn, eggplants, heirloom tomatoes, cherry tomatoes and green bell peppers. Yellow wax and green beans, lima beans. tatsoi, collards, lacinato and curly kale, swiss chard, tender greens. Lots of cut flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

Gabe and Julia will be playing at market, come hear some excellent banjo and fiddle music!

Week of October 11

Dear Market Friends,

When I was a toddler in Los Angeles, my mother (she helped with market earlier this summer, you might have met her) called me her Little Nasturtium Eater because I would forage freely on the bright orange, peppery flowers when we walked about the neighborhood. Now the flowers, and the flat, round leaves are showing up in Tree and Leaf Farm salad mix. What was your first experience with nature’s bounty? I made off with a huge bag of their outstanding arugula too last week – tender, not too peppery. It makes an elegant small salad with some toasted Quaker Valley Orchard walnuts (new this week!) and Keswick Creamery bleu cheese, or wilted briefly in hot olive oil with toasted pine nuts and Keswick feta, mounded on a grilled Truck Patch Farm grilled pork chop (or T-bone when the steaks come back in a couple weeks).

Best snack food ever: thinly sliced raw kohlrabi from Richfield Farm.

I’m dying to try this Rosemary Pear Bramble cocktail: muddle 2 sprigs of rosemary leaves, 3/4 ounce simple syrup, 2 lemon wedges, and 1/4 of a pear until everything is totally smashed up, then add ice and 3 ounces of gin, shake and strain into a martini glass, garnish with a pear slice.

Tree and Leaf Farm: Always pesticide free! Broccoli, romano beans, Red Noodle Yard Long beans and haricot verts. Kabocha, Buttercup, Sunshine and Butternut winter squash. Summer squash and eggplants. Arugula, salad and braising green mixes. Heirloom tomatoes, sweet or spicy peppers, swiss chard, collards, kale, brightly colored radishes, beets, potatoes, garlic, onions. Basil, chives, parsley, and cut flowers.

Truck Patch Farms: Broccoli. Winter squash: acorn and butternut. Heirloom tomatoes, eggplants, hot peppers, curly kale, radishes, yellow wax beans. Arugula, mesclun, plain old lettuce, stir fry mix. Fresh pork this week, including ground pork! Grass-fed ground beef, pre-ordered chickens, and eggs.

Quaker Valley Farm: Apples, apples, apples! NEW this week is the Red Delicious, nothing like those mealy ones from the industrial orchards. Also, popcorn and English walnuts. Bosc pears. Sweet potatoes, pumpkins, winter squash, onions. Apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey, and eggs for those that come early. Fredi will throw on a few bundles of apple wood on the truck too, for your fireplace.

Reid Orchard: New apples: Suncrisp, Fuji, York, Braeburn, and Yataka. Concord grapes. Apple sauce, apple butter. Ciders: Apple, Apple Cherry, Apple Grape, and Pure Pear.

Audia Farms: Potatoes and garlic, onions, winter squash, cut flowers, perennials. Cherry tomatoes, habaneros, and jalapenos.

Richfield Farm: Broccoli, cauliflower, Romanesco, cabbage. Summer squash, winter squash, cucumbers, corn, eggplants, tomatoes, green beans, peppers, collards, kale, kohlrabi, cut flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

Come listen to the striking voice and lovely strumming of Katie Sachs. And enjoy the now finished brick work of Lamont Plaza! Thank you DPR!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of October 4

Dear Market Friends,

The winter squash Standards are solidly in: Butternut (sweet and creamy), Acorn (actually related to zucchini), Spaghetti (bake at 375 for one hour, fork out the strands of squash and serve with tomato sauce), and Pumpkin (a myriad uses). But each farmer has a couple of less common varieties for you to check out.  I ate so much Tree and Leaf Farm kabocha squash last winter that this summer I had volunteer squash seedlings taking over my compost and popping up all over my yard. The Quaker Valley Farm Jarrahdale Squash is almost too beautiful to cut, but don’t hold off on making a Pumpkin Bread Pudding from it. Toast any winter squash seeds in the oven with salt and use for garnish on everything.

Tree and Leaf Farm: Always pesticide free – which is especially important with broccoli – theirs is gorgeous. Romano beans, Red Noodle Yard Long beans and haricot verts. Kabocha, Buttercup, Sunshine and Butternut winter squash. Summer squash like the ribbed Romanesco zucchini, Magda and Eight Ball. Eggplants. Salad and braising green mixes. Heirloom tomatoes, including some green tomatoes! Sweet or spicy peppers, swiss chard, brightly colored radishes, beets, potatoes, garlic, onions. Basil, chives, parsley, and cut flowers.

Truck Patch Farms: Broccoli, maybe some cauliflower, maybe brussels sprouts. Winter squash. Heirloom tomatoes, eggplants, hot peppers, okra (maybe), curly kale, radishes, yellow, purple and green beans. Arugula, mesclun, lettuce mix, and basil. Tasty pork. Grass-fed ground beef, pre-ordered chickens, and eggs.

Quaker Valley Farm: Apples, pears, Asian pears. Concord seeded grapes. Sweet potatoes. Winter squash including interesting Jarrahdale and Long Island Cheese  pumpkins. Peppers, tomatoes, potatoes, red and white onions. Apple cider, apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey, and eggs for those that come early.

Reid Orchard: Apples, Concord grapes. Apple sauce, apple butter, pumpkin butter, and peach butter. Peach Nectar and Ciders: Apple (heat pastuerized and UV pastuerized), Apple Cherry, Apple Grape, and Pure Pear Cider.

Audia Farms: Potatoes and garlic, onions, winter squash, cut flowers, perennials.

Richfield Farm: Broccoli, cauliflower, Romanesco, cabbage. Summer squash, winter squash, cucumbers, corn, eggplants, tomatoes, green beans, peppers, collards, kale, flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

This weekend is going to be gorgeous and we get to enjoy a rare live performance by ok|ok from NYC, featuring ukulele, around 10 AM. Rick and Mara will open the day at 9 AM with accordion music amongst the brick stacks and sand.

Don’t forget to head over to the Columbia Heights Day festival after your shopping!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of September 27

Dear Market Friends,

The cole crops are starting to come in! Last Saturday, Richfield Farm had the first of the broccoli, some cheddar cauliflower (a lovely orange color), and the exquisitely beautiful, fractal Romanesco broccoli, really a kind of cauliflower, but more tender. You know they’re all the same species anyway, right, the multitude of Brassica oleracea cultivars are just variations in form. That includes Ian’s enormous heads of red, green and savoy cabbages, kale, collards, and kohlrabi. I went to visit his farm again this week, and saw the shiny, perfectly smooth eggplants that he saves for market, more peppers and tomatoes than he’ll ever have time to harvest, fields stripped of their winter squash, colorful acres devoted to flowers, and an old lady sitting out front stripping Cranberry beans and dispensing advice about “doing whatever it is you want to do in this life NOW while you’re thinking about it”.

Tree and Leaf Farm: Everything always pesticide free. Tasty and tender yellow Romano beans, Red Noodle Yard Long beans and haricot verts. Kabocha, Buttercup, Sunshine and Butternut winter squash. Summer squash like the ribbed Romanesco zucchini, Magda and Eight Ball. Eggplants in black, purple and white, Asian style and Italian. Heirloom tomatoes, sweet and spicy peppers, including poblanos for your Chile Rellenos, swiss chard, French Fingerling and Russian Banana potatoes, garlic, small storage onions. Basil, parsley, and cut flowers.

Truck Patch Farms: Broccoli, orange, white and purple cauliflower, and if we get a frost, brussels sprouts. All the winter squashes including multicolored Carnival squash. Heirloom tomatoes, eggplants, hot peppers, okra, curly kale, radishes, cantaloupe, yellow, purple and green beans. Arugula, mesclun, lettuce mix, and basil. Tasty pork. Grass-fed ground beef, pre-ordered chickens, and eggs.

Quaker Valley Farm: NEW this week is sweet potatoes! Apples – Smokehouse, Ida Red, Gala, Gingergold, Jonagold, Honeycrisp, and Golden Deliciuos. Bartlett pears in red and green, Asian pears. Concord seeded grapes taste like wine and are a great excuse to spit. Winter squash including the decorative Turk’s Turban, written up by the blogging couple at A Maryland Locavore, who are eating only foods from within 100 miles for a year. Peppers, tomatoes, potatoes, red and white onions. Apple cider, apple sauce, apple butter, canned Madison peaches, jams, tomato sauce, honey.

Reid Orchard: Lots of eating and cooking apples: Mutsu, Jonagold, Empire, Red Delicious, Nittany, Honeycrisp. Snow Giant white peaches, Laurol yellow peaches, a few nectarines. The rain has squashed my hopes for the last raspberries and blackberries, but maybe. Concord grapes. Probably the last of those delicious Italian plums. So many varieties of pesticide-free heirloom tomatoes that my hand cramped trying to write them all down last week. Ask Caitlin to play matchmaker with you to find your perfect tomato. Apple sauce, apple butter, pumpkin butter, and peach butter (school lunch with some peanut butter or sunflower seed butter?). Peach Nectar and Ciders gone wild! Apple cider including some that has been patuerized only with UV, not heat, Apple Cherry, Apple Grape, and Pure Pear Cider too.

Audia Farms: Potatoes and garlic, onions, winter squash, daikon radish, cherry and full size tomatoes, peppers, eggplants, cut flowers, perennials.

Richfield Farm: see above. Plus summer squash, cucumbers, the last of the cantaloupe and watermelon, and some late crops of corn – just don’t cook them in their husks – you want remove any critters you don’t want to share the plate with.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

If the rain holds off for just a little, Gabe and Julia will treat us to some banjo and fiddling music!

Speaking of rain, the wet weather has been great for crops, but not so good for brick work on Mt P’s Lamont Plaza where we have market. The stage will be cordoned off and the stage steps will have a tarp over them to protect the mortar. There will still be open areas throughout the plaza that our farmers will have to work around, so everyone please be alert to tripping hazards.  But it should be totally done by next week, so we can enjoy a spiffed up park on October 4.

Speaking of October 4th, here’s an early reminder for the Columbia Heights Day festival! They have very cool t-shirts, spotted one on a hip looking feller at The Wonderland Ballroom this week.

Yours, Rebbie

Week of September 20

Dear Market Friends,

I hate when I miss a market, I end up eating hardly any vegetables that week! I’m intrigued by this Vegetable Challenge, to track if I’m plying my family with as much veggies as I think I am. I get the veggies into breakfast with a big handful of sauteed zucchini and peppers in our omelets. And I will serve a huge salad for dinner, dressed up with Keswick Creamery cheeses, toasted nuts, Reid Orchard apples, Quaker Valley pears, and Truck Patch bacon. It helps to focus on several vegetable sides with meat merely a small side too. Steamed green beans with lots of butter, roasted corn is stupid easy, and nobody doesn’t love Crispy Kale – it’s so yummy, I’m not actually sure if it’s healthy still. I’m running out of ideas for tomatoes, so I welcome your recipes and suggestions!

Tree and Leaf Farm: One last week of the edamame, plus Romano green beans, Red Noodle Yard Long beans and haricot verts green beans. Kabocha and Buttercup winter squash. Summer squash, heirloom tomatoes, sweet and spicy peppers, swiss chard, potatoes, garlic, small storage onions. Basil, parsley, and cut flowers.

Truck Patch Farms: Heirloom tomatoes, 3 kinds of eggplants, hot peppers, okra, curly kale, radishes, cantaloupe, yellow, purple and green beans. Arugula, mesclun, lettuce mix, and basil. Pork – bratwurst and kielbasa are fresh. Grass-fed ground beef, pre-ordered chickens, and eggs.

Quaker Valley Farm: Apples, cider, Bartlett pears in red and green, fresh batch of canned Madison peaches.

Reid Orchard: Lots of eating and cooking apples, Snow Giant white peaches, Encore yellow peaches, a few nectarines, a few raspberries and blackberries, delicious table grapes, canned goods, cider, and lots of pesticide-free heirloom tomatoes.

Audia Farms: Potatoes and garlic, cut flowers, perennials.

Richfield Farm: Melons, green beans, heirloom tomatoes, cherry tomatoes, white corn, onions, squash, peppers, eggplants maybe. Mixed flowers.

Breadline: baguettes, multigrain and sourdough loaves, scones, muffins, bagels.

Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding.

I don’t seem to have any music lined up, so please feel free to drop in with a guitar or congas to entertain your neighbors.

Week of September 13

Dear Market Friends,

Thanks to everyone who came out in the rain last week! The storm proved to be a bust: warm, no wind, just lots of water, and market traffic was surprisingly brisk.

This week and next, Tree and Leaf Farm will have edamame! They sell the Japanese soybean by the branchful – fun to pick, easy to cook, delicious and nutritious. Boil them in salted water for 4 minutes and pop them out of the pod right into your mouth. Or steam them, pop them and mash them with Audia Farms garlic, olive oil and salt and use as a tasty spread. Or go succatosh-style on ’em and toss with corn. And I like the look of this Mt P market special: Haricot Vert, Edamame, and Purple Potatoes.

Tree and Leaf Farm: In addition to the edamame, they also have Red Noodle Yard Long beans and haricot verts green beans. Summer squash, heirloom tomatoes, sweet and spicy peppers, swiss chard, potatoes, garlic, small storage onions. Salad mix and lettuce heads. Basil, parsley, and cut flowers.

Truck Patch Farms: Heirloom tomatoes, peppers, okra, cucumbers, radishes, cantaloupe, yellow, purple and green beans. Arugula, mesclun and basil. Pork, including the new applewurst sausage. Grass-fed ground beef, pre-ordered chickens, and eggs.

Quaker Valley Farm: Bicolor corn, melons, peaches, nectarines, plums, grapes, raspberries, blackberries, apples. Red onions, potatoes, tomatoes. Jams, apple butter, fresh honey, tomato sauce and eggs.

Reid Orchard: Apples, peaches, nectarines, heirloom tomatoes, seedless table grapes, raspberries, blackberries, plums, peach juice, apple cider, and heirloom tomato bruschetta topping.

Audia Farms: Potatoes and garlic, cut flowers, perennials.

Richfield Farm: Melons, green beans, okra maybe, heirloom tomatoes, cherry tomatoes, white corn, onions, cucumbers, squash, tomatillos, peppers, eggplants maybe, 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.

Come early to hear Rick and Mara playing accordion music in the first half of the morning, then BanjerDan will entertain with his banjo pickin’ in the second half.

I’ll be off on a farm visit tomorrow, but your trusty Market Manager Assistant Jessica Hanff will be holding the fort down!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of September 6

Dear Market Friends,

Our current plan regarding the Tropical Storm Hanna is to OPEN MARKET AS USUAL. Our farmers will bring extra weights and sides for their tents and will be happy to serve anyone who manages to brave the rain and slosh over to Lamont Park. Anything can happen in the next 19 hours – the storm could veer off and we’ll have a mildly wet day, or it could be upgraded to a Hurricane and decide to hit DC square-on. In the latter case, I will hit your email inbox again at 4am Saturday morning, warning you that market is off.

Most everything should be available the same as the last couple weeks. Everyone’s going to be very busy in the fields, battening down the hatches, as it were.

Truck Patch Farms: Heirloom tomatoes, peppers, okra, cucumbers, radishes, cantaloupe, yellow, purple and green beans. Arugula, mesclun and basil. All pork is fresh this week, there’ll be applewurst sausage. Lots of grass-fed ground beef and some chickens, and eggs.

Quaker Valley Farm: Bicolor corn, melons, peaches, nectarines, plums, grapes, raspberries and blackberries. Apples, including Honeycrisp, yum! Red onions, potatoes, tomatoes. Jams, apple butter, fresh honey, tomato sauce and eggs.

Reid Orchard: Gala, Honeycrisp, and Golden Supreme apples in addition to our peaches, nectarines, heirloom tomatoes, seedless table grapes, raspberries, blackberries, plums, peach juice, apple cider, and heirloom tomato bruschetta topping.

Tree and Leaf Farm: Green beans, cucumbers, heirloom tomatoes, sweet and spicy peppers, swiss chard, potatoes, garlic, small onions. Salad mix and lettuce heads. Basil and cut flowers.

Audia Farms: Audia would like to excuse themselves this week – they’ve lost too many canopies this year already and would like to sit this one out! I understand, I’m tempted myself!

Richfield Farm: Melons, green beans, okra maybe, heirloom tomatoes, cherry tomatoes, white corn, onions, cucumbers, squash, tomatillos, peppers, eggplants maybe, 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.

We had the accordions lined up again, but I think I will excuse them too, and the Jazzy Juggler was going to entertain us with tricks and jokes, but we’ll see what Hanna makes of him.

See you Saturday!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of August 30

Dear Market Friends,

This weekend I can hardly wait to try Grilled Pork, Honeydew, and Figs. Truck Patch Farm will set you up with the highly indulgent and super tasty pork tenderloin, several vendors have muskmelons, and the figs…well, look around Mount Pleasant, you’ll find someone with an overladen tree.

Our Market Manager assistant Jessica Hanff suggests this seasonally appropriate tasty and simple recipe from Laurel’s Kitchen: Tomato and Corn Soup. I lightly sauteed some Quaker Valley Farm onions and Audia Farm garlic in olive oil, then threw in Tree and Leaf Farm Rose heirloom tomatoes and Quaker Valley Farm bicolor corn (raw kernels stripped from the cob) and cooked it for about an hour, then pureed and salted it. It’s delicious straight or with cream or with a splash of lemon juice, and it can take either parsley or cilantro with grace. I am planning on making this soup again next week when the sun returns – because I’ll be cooking in the Solar Hot Pot I bought from Pfeiffer’s Hardware. Man, that thing is cool! It just sits there in the sun and does all the work for you!

Truck Patch Farms: Heirloom tomatoes coming out their ears – buy several pounds and get a discount. Peppers, cucumbers, radishes, squash and squash blossoms, greens. Watermelons and cantaloupes. Cut herbs. Grass-fed ground beef and steaks at great prices, pork steaks, chops, loins, sausages, and bacon, and eggs. A marauding gang of rats got in to the baby chick coop so they’ll be short on chickens for a couple weeks.

Quaker Valley Farm: More of that fun bicolor corn and plenty of melons. Peaches and nectarines, plums, grapes and blackberries. Apples, red and white sweet onions, potatoes, tomatoes. Jams, apple butter, fresh honey, tomato sauce and eggs.

Reid Orchard: Grapes, plums, blackberries, pesticide-free heirloom tomatoes, white and yellow peaches, yellow nectarines. Gala, Honeycrisp, and Golden Supreme apples. Heirloom Tomato Bruschetta Spreads: 1) Marsala Wine/ Sweet Onion, 2) Spicy 3) Basic House. Peach Juice and Apple Cider.

Tree and Leaf Farm: Green beans, cucumbers, heirloom tomatoes, sweet and spicy peppers, swiss chard, Russian Banana fingerling, potatoes, garlic, small onions. Salad mix and lettuce heads. Basil and cut flowers.

Audia Farms: French shallots, several kinds of hard garlic, and dozens of different potatoes. Perennials of course, and new this week, Asters and Mums.

Richfield Farm: Melons, green beans, okra maybe, heirloom tomatoes, cherry tomatoes, white corn, onions, cucumbers, squash, tomatillos, peppers, eggplants maybe, 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.

Welcome AC Valdez singing and strumming guitar!

See you Saturday!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of August 23

Dear Market Friends,

The salad greens were scarce for a while there, so I started getting creative with salads. Made this Melon Feta Tomato Cucumber Salad with a Richfield Farm honeyloupe, Tree and Leaf Farm cherry tomatoes, a cuke from a friend’s garden (I’m STILL waiting for mine to ripen!), Keswick Creamery feta, Quaker Valley Farm red onion, mint from my yard, and though I forgot to put the olive oil in, it was bright, refreshing, and complex.

Truck Patch Farms: Heirloom tomatoes, plus a sale on tomato seconds $3.50 a quart (about 2 pounds). I threw a bunch of seconds on a cookie sheet with olive oil and salt, and roasted them overnight at 250 degrees to make a rich, sweet roasted tomato sauce. Green beans, peppers, cucumbers, squash and squash blossoms, greens. Watermelon and Sugar Baby and Crimson Treats melons. Cut herbs. Grass-fed ground beef and steaks at great prices, pork, pre-ordered chickens, and eggs.

Quaker Valley Farm: Huge crop of corn and watermelons this week! Red and yellow seedless watermelons. French melons, cantaloupes, honeydews. Yellow and white peaches and nectarines, donut peaches, plums, raspberries and blackberries. Apples, red and white sweet onions, potatoes, tomatoes. Jams, apple butter, fresh honey, tomato sauce and eggs.

Reid Orchard: Grapes! They are sweet and wine-like. Satsuma and Duarte sweet plums, raspberries, blackberries, pesticide-free heirloom tomatoes, white and yellow peaches, yellow nectarines, and great eating and cooking apples. Heirloom Tomato Bruschetta Spreads: 1) Marsala Wine/ Sweet Onion, 2) Spicy 3) Basic House. More of the Peach Juice, some Heirloom Tomato Juice, and the first Apple Cider of the season.

Tree and Leaf Farm: My favorite beans are French filet green beans, more beautiful yellow cucumbers. Heirloom tomatoes, sweet and spicy peppers, swiss chard, Russian Banana fingerling, potatoes, garlic, small onions. Salad mix! Fresh red and green basil and cut flowers.

Audia Farms: French shallots, several kinds of hard garlic, and dozens of different potatoes. Hopefully more carrots .

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, 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.

Welcome Katie singing and strumming guitar!

See you Saturday!

Yours, Rebbie

Rebbie Higgins
Market Director
Mount Pleasant Farmers’ Market
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of August 16

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
www.MtPFM.org
between 17th & Mount Pleasant and Park & Lamont Streets
Saturdays May 3 – Nov 22, 9 am – 1 pm, rain or shine
click here to unsubscribe

Week of August 9

Dear Fans of Local Food,

Come around 11 am this Saturday for a North Indian Cooking Demo by our friend and Mt P neighbor, Lina Parikh. Using fresh, local ingredients, Lina will cook up a tasty vegetarian dish to try! Also, Think Local First would like DC residents to fill out this survey about spending habits food choices so they can better educate folks about the importance of buying locally.

I’m pretty vegetable-savvy, but I only just learned that you shouldn’t refrigerate eggplants (according to The Produce Bible, by Leanne Kitchen and Deborah Madison). But in our heat, you might not be able to leave them out either – I think the first solution is to eat them within a few days, then buy more at the Rose Park Farmers’ Market on Wednesday, or the Riverdale Farmers’ Market on Thursday. It made me realize there are lots of rules for produce that perhaps not everyone knows. Like, don’t refrigerate your tomatoes or corn – the cold makes the yummy sugars convert to starch. If in doubt, ask your farmer for tips.

A fun new site I’ve been playing around with for food ideas is CookThink. It’s like a central warehouse for recipes and food talk from blogs. This week’s “root source” newsletter is on plums – subscribe and see if you enjoy it. They seem to always report on what’s in season.

Quaker Valley Farm: Red and yellow seedless watermelons: I got the vendor to pick out his idea of a perfectly ripe, small red watermelon for me – a wonderfully portable picnic size. It had outstanding flavor and was sweet but not sticky sweet. This week I will try a yellow one for novelty, and get more – my one small one was devoured by a small hoard of toddlers before I got a chance to savor more than a couple slices. They also have French Savor, Passport (green flesh) and Gourmet (white flesh) melons, that are heady and winey. More yellow and white peaches and nectarines, and donut peaches, plums, red raspberries and blackberries. Ginger Gold apples, red and white sweet onions, every color of potatoes, cabbage, tomatoes, very sweet white corn. Jams, apple butter, fresh honey, tomato sauce and eggs.

Reid Orchard: Apples, apples, apples! Pristine (sweet eating apple), Paula Red (great sweet-tart eating apple), Rambo (one of the best for good flavored/textured pies and cakes), and EarliGolds. Delicious Santa Rosa and Shiro plums – Santa Rosa Plums is a favorite back home in California – deep red-purple skin, yellow flesh, tangy and juicy. A few apricots, raspberries, blackberries, and donut peaches. White and yellow nectarines, and loads and loads of White Lady peaches and free-stone yellow peaches.

Tree and Leaf Farm: More heirloom tomatoes than you can shake a stick at. Cucumbers, peppers, heirloom eggplants, swiss chard, beets, carrots, potatoes, garlic, scallions, red onions, squash, salad mix . Fresh herbs and cut flowers.

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