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MtP Farmers' Market: Oct 8 - Potato and Leek Soup

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  • Rebbie Higgins - Mt Pleasant Farmers' Mar
    Dear Mt Pleasant Far Mar Friends, New this week: Jack o’ Lantern pumpkins! Thanks to market managerette Jody Melto (wait, you mean unassuming,
    Message 1 of 1 , Oct 5, 2011
      Dear Mt Pleasant Far Mar Friends,

      New this week: Jack o’ Lantern pumpkins!

      Thanks to market managerette Jody Melto (wait, you mean unassuming, funky, local mom Melto, or make me laugh out loud funny Melto? same woman!) for waiting at a bus stop with me after the morning school drop off and dishing her Potato and Leek Soup recipe. I tried making potato and leek soup once years and years ago before I knew there were different kinds of potatoes and it was kinda gluey and I never it tried again. Now I think I probably used a low starch, waxy boiling potato which are great for chunked potato soups where you want them to hold their shape, or potato salad. But for a pureed soup, you actually want a high starch baking variety like Russets, or one of the all purpose potatoes like the Yukon Gold at the Truck Patch Farms stand or the Kennebec at Earth Spring Farm, and you probably want to be careful not to overwork it. Jody uses most of the leek (available at Earth Spring), way up the stem into the green area, pretty much just stopping when it gets too woody – be sure to clean it thoroughly between the leaves, sand and mud can get trapped in there during growing. Throw the unusable portions of the leek in that plastic bag in the freezer that you keep filling with odd carrot stubs and chicken bones until you’re ready to make stock. Saute leeks in olive oil ’til soft, add salt, cut up potatoes (some might peel, I wouldn’t dream of it) and water or stock to cover, simmer ’til soft, 15 minutes or so, and puree with an immersion blender, either ’til smooth like a vichyssoise or leave chunks for something more rustic. This is your base, and from here you can make it vegan or creamy, hot or cold: add whatever fresh herbs you can scrounge up, butter and/or cream, crumbled bacon, or nothing, it’s already great!

      Did you get some the adorable little Seckel pears at Reid Orchard last week? They have them again this week, thank goodness, cuz I just tried one and it’s heady with pearness. Market regular, Mrs. Sweeney is putting up these pickled pears this week, in both a sour, pickley kinda way, and in a sweet syrup. Plus, the size is great for sharing with a couple dozen children.


      • Scott Prouty plays from 9-11. Then from 11-1 Stephen Fishman will play.
      • Farmers’ Market Bike Clinic: Tent, tools, pump, stand, and helpful neighbors get together every Saturday to check out your bike and help you tune it up. Get an Rx for 10% off all your bike needs at Old School Hardware across the street – inner tubes, pumps, tools, lights, and more!
      • Warm n’ Fuzzies is on this Saturday! Back from an epic tour of Europe and ready to throw down on the battle between English and Continental style knitting.
      • WeatherizeDC wants to Weatherize Mount Pleasant! WeatherizeDC volunteers are organizing a Mt P neighborhood weatherization project. By coming together and weatherizing as a group, homeowners can use their bulk purchasing power to bring down the cost of weatherization services, making it more affordable to reduce your carbon footprint, save money on your energy bills, build community and create green jobs. Find one of their volunteers in the bright blue shirts at market and ask them about the project!

      Local Foods:
      V Picnic Club: Tofu Scramble Burritos grilled and made to order, perfect for that savory brunchy breakfasty snack you were craving! Kale-Pear Fall Immunity Juice – fend off the onslaught of preschool induced colds with yummy juice! Plus, baked treats (perhaps a vegan doughnut? sign me up, vegans have dessert nailed!).

      DC’s Field To Fork Network: Very local City Blossoms will be at market this week to show off the bounty of herbs and veggies from the garden, offer local urban gardening tips, talk about working with kids in the garden, and share great recipe ideas!

      Pleasant Pops: New flavor! Honey crisp apple – better than ever! Plus, Peaches n’ cream and the Mexican sweet cream and cinnamon Chongos.

      People’s Bao: Chinese steamed buns with tender, slow roasted pork shoulder or duck confit or delicious savory Pennsylvania shiitake mushrooms, with a dose of Truck Patch Farms’ delicious and tender arugula.

      Earth Spring Farm: Maaaaybe carrots! Nice n’ spicy arugula, baby mustard greens, red butterhead lettuce, endive. Carnival, acorn and kabocha squash and sweet potatoes. Cherry tomatoes. Kale and bok choy. Onions: leeks, Red Candy, Walla walla onions, Red Tropea, and skinny Ciopollini. Kennebec potatoes. Beautiful multicolored Easter Egg radishes and Shungiku, the long, hot, sweet, red radish for the brave. Sweet and hot peppers and eggplant. Chives, Orange, Chocolate and Pepper mint, oregano, pineapple and sage basil and stevia.

      Reid Orchard: Regular and UV-treated Apple cider, Cherry-Apple, Grape-Apple and Pure Pear cider. Red and Yellow Bartletts pears, Seckel pears, and Husui and Shinseiki Asian pears. Russet, Northern Spy, Nova-spy, Ida Red, Cortland, Empire, Ruby Jon, Jonathan, Fuji, Honeycrisp, Gala, Gold Supreme, Ginger Gold, Smokehouse, McIntosh and Pinova. Grapes. Apple butter, pumpkin butter and some neat flavored jams.

      Truck Patch Farms: Peppers still running strong: Jalapeños, Habaneros, Chesapeake Fish, Serranos, Cherry Bombs, Pimientos, Anchos, Green Bell peppers, Purple Beauty, Golden Cal, Big Red and Queen Bell Peppers. Spinach, mesclun, arugula, kale, Swiss chard, eggplants, beets, green beans, okra, onions, carrots, potatoes, butternut squash, broccoli, basil, parsley.

      Truck Patch Farms Meat Department: Pork: pork steak, shoulder butt, boneless shoulder roast, bone-in and boneless loin roasts, smoked bacon, sliced and slab, fresh slab bacon, uncured hotdogs, amber hams, smoked ham slices, and a variety of sausages – Sage in ropes, loose and little links, Hot Italian ropes, Maple little links, Sweet Italian, Bratwurst and Applewurst. Pig feet, tails and hocks, fat back, lard, salt pork, fresh and smoked jowl. Spare ribs and country ribs. Beef: a little liver, soup and dog bones, and sweet bologna. Pre-order at order@... for chickens. Eggs.

      Groff’s Content Farm: Pork cuts and pork sausages. Beef, beef sausage, eggs, pork, ham, chicken parts, and whole chickens. Complete raw meat dog food. Tallow soaps.

      Quaker Valley Orchards: Jack o’ Lantern pumpkins are in! Acorn, Ambercup, Butternut, Spaghetti, and Kabocha squash. Jarrahdale and Cinderella and Jack B Little pumpkins. Decorative gourds. Red and green Bartlett pears, Bosc pears. New apples are Mutsu and Northern Spy, plus the Jonagold, Golden Delicious, Cortland, Gala and Honeycrisp apples. Red and white sweet onions. Tomato sauce, applesauce, apple chips, jam, canned peaches, honey, and popping corn on the cob.

      Richfield Farm: Broccoli, cauliflower, pumpkins, butternut squash, acorn squash, peppers, zucchini, summer squash, greens, flowers.

      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.

      Atwater’s Bread: Naturally leavened, hand shaped loaves like Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, Spelt, Sunflower Flax, more. Ned Atwater does slow fermentation with carefully tended starters and wild yeast, organic stone ground flour from a family mill in North Carolina. Also yeasted breads like the slightly sweet, traditional Irish Struan bread. Great scones, muffins, cookies, brownies, granola and bagels. New this year are delicious soups to take home!

      Please bring your own bags for shopping.

      Yours Truly, Mrs. Higgins
      Market Director
      Mount Pleasant Farmers' Market
      between 17th & Mount Pleasant and Park & Lamont Streets
      Saturdays May 7 - Nov 19, 9 am - 1 pm, rain or shine
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