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  • mcginnfamily@aol.com
    GOODMORNING BLOOMINGDALE....... Eckington, Bates, Hanover, Edgewood, Shaw and wherever you live too!!!!!! EXTRA! EXTRA! Read all about it. The Bloomingdale
    Message 1 of 1 , Jun 10, 2009
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      Eckington, Bates, Hanover, Edgewood, Shaw and wherever you live too!!!!!!
      EXTRA! EXTRA! Read all about it.
      The Bloomingdale Farmers market and our great producers are in the news......
      By Domenica Marchetti
      Special to the Washington Post
      Wednesday, June 10, 2009
      For lots of cooks, warm-weather months are all about the glories of the grill. For others, summer broadens the kaleidoscope of vegetables and fruits. For me, this time of year means all of that -- with cheese.
      For Melting
      Different cheeses melt in different ways. Pulled-curd cheeses, such as mozzarella or Armenian string cheese, stretch to form long strings when melted. Semi-aged cheeses, such as cheddar, Gouda and Swiss, melt smoothly and thus ar e best suited to top a burger.
      Dragon's Breath From Keswick Creamery in Pennsylvania comes this extra-spicy pepper jack-style cheese studded with jalapeno, habanero and Thai (bird) chili peppers. Dragon's Breath melts beautifully and is right at home atop a grilled beef burger. It is also the perfect fix for a bland turkey burger. Try shredding it onto a vegetarian pizza topped with roasted red peppers, sun-dried tomatoes and artichokes.
      Available in the Washington area at Cheesetique. And the Bloomingdale Farmers Market every Sunday, 10am till 2pm
      Common Good City Farm was featured on NBC Nightly News Monday, June 8th.  Brian Williams called Common Good "a true example of what works".  The clip can be seen onine here: http://www.msnbc.msn.com/id/3032619/#31176065
      The short clip is a glimpse into the important work we do at the farm and shows neighbors, volunteers, and staff on the farm, in workshops and at the farmers marketInterviewer Contessa Brewer said she might be back at harvest time!
      Enjoy the clip and we hope to see you in person at the farm soon!
      Liz, Susan and Common Good staff
      Stay tuned to NPR’s morning edition for a report on the market and an up close profile of cooking squash blossoms.
      Bulls Blood beets and their very tasty greens at SnowBear
      Organically raised EGGS at Greenstone
      Sugar snap peas at Garner
      Sugar Snap peas at Reid
      Keswick Ricotta Cheesecake
      LAMB is back this week.
      cucumbers at Garner
      Strawberries at Reid and Truck Patch
      This weeks hot recipe........
      Spiced Lamb Burgers With Melted Goat Gouda
      The Washington Post, June 9, 2009
      ·         Course: Main Course
      ·         Features: Grilling
      Talk about a match made in heaven: The mellow, slightly sweet and nutty flavor of goat gouda is a perfect partner for the spiced-up lamb in these burgers. Handle the pita bread carefully when filling, as it has a tendency to tear. Or use your favorite hamburger buns instead.
      The burgers also can be cooked in a grill pan on the stove top for 5 to 6 minutes per side, until no trace of pink remains inside.
      Goat gouda is sold at Cheesetique in Alexandria and some Whole Foods Markets and Trader Joe's stores. It's best to call ahead to determine availability.
      4 servings
      ·         1 1/2 pounds ground lamb (shoulder meat)
      ·         1 large shallot, minced (1/4 cup)
      ·         Leaves from 2 small stems oregano, minced (2 teaspoons)
      ·         1/4 teaspoon dried mint
      ·         1 1/2 teaspoons ground cumin
      ·         1 teaspoon kosher or sea salt
      ·         1/2 teaspoon sweet Hungarian paprika
      ·         Freshly ground black pepper
      ·         Juice from 1/3 lemon (2 teaspoons)
      ·         4 to 6 ounces Cypress Grove Midnight Moon or Dutch goat gouda, cut into thin slices
      ·         2 large leaves romaine lettuce, torn in half
      · & nbsp;       1 small tomato, cut into 4 slices
      ·         2 oblong or round pita breads, cut in half (to form a total of 4 pita pockets), for serving
      Prepare the grill for direct heat. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, l ight the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.
      Combine the ground lamb, shallot, herbs, spices and lemon juice in a mixing bowl. Use your hands or a sturdy wooden spoon to mix thoroughly. Divide the mixture into four equal portions and form each one into a patty about 1 inch thick. If the grill is not ready yet, lay the uncooked burgers on a plate, cover with plastic wrap and refrigerate until ready to grill.
      When the grill is ready, place the burgers on the grate. Grill for 5 to 6 minutes, until nicely seared on the bottom. Turn and grill the second sides for 5 minutes or until the burgers are almost cooked through. Lay some slices of the goat gouda on top of each burger and cover the grill. Cook just until the cheese has melted.
      Tuck lettuce and a tomato slice in each of the pita halves, then add a burger with the melted cheese to each one. Serve immediately.
      Recipe Source:
      From Alexandria cookbook author Domenica Marchetti.
      New Asbury is back this week:  Bill and Joan are only with us every other week so you have to stock up for two weeks each time they come with their tender, young meadow lamb.  Great chops and butterflied leg  of lamb for the grill, shoulders for roasting, ground meat for burgers and meatballs, kebabs,
      SnowBear:  our certified naturally grown (an organic classification) farmers from Loudoun County! Their Simpson and Jerrico lettuce is very flavorful.  Lots of other mixed greens.   Cabbage for cole slaw, broccoli to stir fry quickly with their spring onions, scallions, chives, White Russian and Dinosaur Kale.   Peas and Miniature cabbage and  bok choy.
      Greenstone Fields:  Mushrooms, mushrooms, mushrooms.  Come early for the shittakes.=2 0They will also have their organically raised grass-range chicken eggs this week ( certified organic feed),  and many new flowers....Larkspur, Zinnias, Lilies, and Veronica make an explosion of color and texture!  Greenstone flowers have  last AT LEAST TEN DAYS. 
      Garner:  racing out this morning to save his next planting of tomatoes and squash and cukes from the storms, Bernard scribbled a quick email about what he expects to have this weekend: romaine and green leaf lettuce, red and white spring onions, bright lights swiss chard, red pontiac and superior white new spuds that are delicious either steamed or roasted.  Summer Squush ( 8-bal, one all, his all time fave- gold bar, yellow, zucchini, patty pan, sunburst, cukes, turnips, shelled peas, okra, spinach and sugar snap peas.
      Keswick:  Italian style Ricotta cheesecake this week from their own ricotta!  Did you know that Keswick has had a closed herd of Jersey cows for decades!  and that  all of them  graze outside on pasture all year.   They have a shelter, but they prefer to mosey out on the grass all year round.  That explains why Keswick farmstead cheeses have so much depth to them.  Lots of fetas this week for your cucumber salads, lots of aged raw milk cheddars, spicy Dragon's Breath makes an awesome Mac n Cheese if you like jalapeno peppers  ( and don't most of us?).  They have a Dutch quality Vermeer, too.  Now the young cheeses are pasteurized -- the German cheese cheese called Quark which is wonderful with toasted rye or Pumpernickel, the Italian to the T  ricotta....ask Stefano Fregerio at Copper Pot about how much he likes it since it goes into his spinach and ricotta and beet and ricotta ravioli.
      Painted Hand:  If  you have never ordered one of Sandy's goat shanks, you are missing a terrific meal.  I roasted two of them earlier this week with a mess of SnowBear's greens and the last of the slow-roasted tomatoe I froze  last year.  It was tender and mild and really flavorful.  Plenty of goodies for summer grilling--veal & goat chops, goat leg steaks, veal or beef burgers and traditional German-style bratwursts. 100% goat meat breakfast links--30% less fat than pork, but just as tasty. They are made with kosher collagen casing so if you don't eat pork, you can still enjoy these links. For epicureans who want the BEST stock or demi-glace, there will be plenty of meaty veal bones.
      Truck Patch:  IF the weather cooperates, there  may be string beans this week.... lots of salad greens including their young mustard and mizuna mix, arugula,  mesclun, asparagus, curly kale, every cut of pastured pork you can imagine and lots of grass- fed and well -priced Angus Beef steaks and roasts!
      Copper Pot Pastas, Sauces and Jams:  Stefano is going to bring MORE of his gnocchi and MORE of his spinach ricotta and beet-goat cheese ravioli this week.    The beets are from Garner, the ricotta is from Keswick -- what could be more local?   Plus all the other pastas, ravioli, sauces and jams that go so well with Keswick cheeses.
      Common  Good:  our most local producer at the Gage-Eckington school, has lots of herbs and plants. 
      Want a Chicken that tastes like Chicken?  Ask Sandy at Painted Hand or Truck Patch.
      Panorama:  Yes, you can  get the exact same olive oil buns that Loic bakes for Centra's hamburgers (and us!) the parmesan hamburger rolls, the sliced multi grain and rye breads, the pumpernickels, sourdough boules, whole wheats, baguettes, croissants, sticky buns, muffins, etc.
      Reid:  Caitlin's got Sugar Snap Peas and  STRAWBERRIES and lots of great kitchen herbs that are not too late to plant....apple butter, salsas, fuji and pink lady apples.  I think I need more basil.  Never  have enough basil. Salsas, apple butters and preserves.
      Robin, Ted, Ben, Holly and Jess
      Your market team
      Markets & More
      14& U Farmers Market
      Bloomingdale Farmers Market
      202 234 0559
      202 536 5571
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