The CHFestivus: Fresh, local food and fun for ALL of us!

Columbia Heights Community Marketplace

Tomorrow, May 28th, and every Saturday, rain or shine, from 9 a.m. to 2 p.m. Location is the plaza at 14th Street and Park Road, NW

In addition to strawberries, asparagus, greenhouse tomatoes, and all kinds of great meats (plus free bison bones for the doggies), cheese, the Universal Capoeira Angola Center (universalcapoeira.org) will perform capoeira from 11:30 to 12:30 tomorrow (Saturday, May 28th) at the Community Marketplace.

I. Festibucks:

We accept SNAP (Food Stamps), but we go even better by giving away, free, Festibucks to double the value of SNAP purchases. This helps recipients purchase more great fresh and local food at the Marketplace. Please go to the information table under the small orange

canopy to process Food Stamp purchases and then get free Festibucks to buy more food from our 14 fantastic food producers. We also offer free Festibucks to Marketplace patrons who have WIC, Senior FMNP  “Get Fresh Checks” and Cash Value Checks. In this case, first purchase fruits and vegetables from our five (5) produce growers, all of whom are authorized to accept WIC, and then take receipt from the purchase to the Marketplace’s orange canopy to get Festibucks.

II. Entertainment: Members of Universal Capoeira Angola Center (universalcapoeira.org) will be playing capoeira instruments  from 11:30 to 12:30.

III. Non-profit at the Marketplace: 826DC (http://826dc.org) will be at the Marketplace on Saturday to talk about its educational offerings.

IV. Six local artists, including painters and jewelry makers, will be at the Marketplace.

V. All of our 14 FOOD vendors grow or produce their food within 150 miles of Washington, D.C.

1. Bella Terra Family Farm: Spring greens, spring onions, radishes, pasture-raised pork (various cuts), rabbit, wool and hand cream. Note: Pork is featured in one of today’s recipes (see last entry)

2. Bonaparte Breads: Fine French pastries and breads

3. Briars Farmstead: Asparagus, spinach, loose leaf lettuce mixes, fresh herbs, pastured pork (various cuts), boneless, skinless chicken breast, whole, half and quarter chickens. Ground beef from pastured raised cows…Note: Pork is featured in one of today’s recipes (see last entry)

4. Chapel’s Country Creamery offerings:

- Talbot Reserve, a one year cheddar that is cave aged.

- Chapelle is a French style bloomy rind Tomme style cheese that is great with drizzled honey on it.

- Chapel Cheddar is great in your favorite mac and cheese recipe.

- Garlic and Chive cheddar is great with crusty bread for an appetizer.

- Bay Bleu debuts!

- Feta is but weeks away!

- Chapel’s is trying recipes for fresh mozzarella so we may have that when the tomatoes come in season.

- All-natural yogurts are, local honey, vanilla bean and Maryland Maple. These are great in smoothies!

5. Chesley Farms: Strawberries, asparagus, herb plants, veggie plants, planters, rhubarb, apples, apple cider. Note: Strawberries and rhubarb are featured in our recipes today (see last entry)

6. Dragonfly Farms: Boston lettuce, spinach, asparagus, onions, radishes, greenhouse tomatoes, flowers (including peony boquets), rhubarb, artisan wine vinegar. Note: Rhubarb is featured in our recipes today (see last entry)

7. Gunpowder Bison: Various cuts of bison meat (including ground bison). Buy $10 worth of bison meat and get a FREE bison bone for your pooch.

8. Licking Creek Bend Farm will begin bringing its fruit and vegetables to market on Saturday, June 4th.

9. Pleasant Pops: Various varieties of awesome popsicles made with local fruit and dairy

10. Springfield Lamb of Kent County, MD: Assortment of delicious assortment of lamb from sustainably raised sheep.

11. Spriggs Delight Goat Cheese:

- Hill Side Feta

- Feta Salad Mix

- Tow Path Camembert

- Stone Barn Valencay

- Tomme

- The chevres are: Fresh chevre, garlic and herb, jalapeno and chive, pineapple and jalapeno, cran-nut & fruit and nut

- whole goat milk ricotta

- plain whole goat milk yogurt

- pure whole goat milk fudge, – peanut butter, chocolate, chocolate&peanut butter & chocolate walnut

- goat milk soap

12. Stachowski Brand Charcuterie: Wonderful assortment of chicken, duck, lamb and pork sausages

13. Twin Post Farms: Chicken and duck eggs from free-ranging birds

14. Upper Crust Artisan Bread: Delicious breads

VI. Recipes

1. Glazed Strawberry-Rhubarb Pie

Ingredients:

1 1/4 c Sugar

1/8 ts Salt

1/3 c Flour

2 c Fresh strawberries

2 c Fresh rhubarb, cut in 1″ pieces

2 T Butter or margarine

1 T Sugar

1 Pastry for 2-crust pie

Procedure: Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

2. Pork With Rhubarb Sauce

Ingredients:

3 lb Pork loin center rib roast (8 ribs)

1/4 ts Salt

1/4 ts Pepper; coarsely ground

1/2 lb Rhubarb, fresh; chopped (2 cups)

1/4 c  Apple juice concentrate; thawed

2 T  Honey

Nutmeg, ground

2 T  Water

1 ts Cornstarch

Procedure: Have the butcher loosen the pork roast backbone, if possible, for easier carving. Rub the roast with salt and pepper. Place bone side down in a small, shallow roasting pan. Insert a meat thermometer into the thickest portion of the roast; make sure bulb doesn’t touch bone, fat, or the pan. Roast, uncovered, at 325 F. until the thermometer reads 150 F., about 75 to 90 minutes.

For the sauce, in a medium saucepan stir together the rhubarb, apple juice concentrate, honey, and nutmeg. Bring to a boil; reduce the heat, cover, and simmer ten minutes or until the rhubarb is very tender. Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more.

When the meat thermometer registers 150 F., spoon some of the sauce over the roast. Continue roasting until the thermometer reads 170 F., about 30 to 45 minutes more. Spoon on additional sauce occasionally. Let the roast stand 15 minutes before carving. Heat any remaining sauce and pass with the roast.

MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple juice concentrate, honey and nutmeg, covered, on HIGH until the rhubarb is very tender, about five to seven minutes. Mix the water and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until the sauce is thickened and bubbly, about one to two minutes, stirring every 30 seconds. Continue cooking for one minute more. Spoon over the roast as directed and pass the remainder with the roast.

Source for recipes: The Rhubarb Compendium…www.rhubarbinfo.com

The CHFestivus: Fresh, local food and fun for ALL of us!