Market Roundup: Feb. 19-23
A taste of what will be at area farmers markets this weekend:
THIS JUST IN/LAST CALL
At Saturday’s FreshFarm Market in Silver Spring, Down to Earth will have home-style preserves, including pickled peppers and green beans and dried herbs, including catnip, sun-dried tomatoes and chili peppers.
At Sunday’s Takoma Park Farmers Market , Smith Meadows will have chicken noodle soup ($16, 16 ounces); Atwater's Bakery will have sourdough and yeasted breads and pastries, including muffins, scones, cookies, granola and teacakes.
At Sunday’s FreshFarm Market in Dupont Circle, Farmhouse Flowers and Plants will have tulips; Eco-Friendly Foods will have rose veal; the Copper Pot Food Co. will have pheasant tortellini. Market master Rebecca Perring will demonstrate how to cook a spicy winter squash and lentil salad.
At Wednesday's USDA Winter Farmers Market in the USDA South Building Cafeteria, C&T Produce will have eggs ($3.50 per dozen), apples ($1.75 per pound) green onions ($2 per bunch), white potatoes (99 cents per pound) turnips (99 cents per pound), curly kale ($1.25 per pound), cabbage (75 cents per pound), collards ($1.25 per pound) and homemade jellies ($6 per jar); Terrapin Station Herb Farm will have dried herbs and spice mixes ($5 to $13) and breads ($3.50 each); So Very Special will have handmade soaps ($5 each) and hand creams ($3.75 each).
See our listing of local farmers markets.
Search for seasonal recipes in our Recipe Finder.
Timothy R. Smith
| February 16, 2011; 11:59 PM ET
Tags: Markets This Week, Timothy R. Smith
Save & Share: Previous: Lunch Room Chatter: Milk Chocolate City?
Next: Brick by Brick: Mike Isabella on Graffiato's menu
Posted by: fran12567 | February 17, 2011 11:17 AM | Report abuse