Market Roundup: Nov. 4-Nov.10
A taste of what will be at area farmers markets this week:
THIS JUST IN/LAST CALL
At today’s FreshFarm Market near the White House, Sunnyside will have Brussels sprouts; Dolcezza will have quince gelato; Spring Valley will have pink lady apples; Garden Path will have pasture-raised duck; Potomac Valley Farm will have choy sum; Solitude will have alpaca/merino lace-weight yarn and knit-to-felt buck bag (yarns and patterns).
At today’s Penn Quarter FreshFarm Market, Quail Creek will have ciders in cranberry, pomegranate and sour cherry, plus Dijon mustard bread ($8); Anchor Nursery will have cheddar cauliflower and Romanesque broccoli ($3 per head); Red Apron will have prosciutto del Marva ($8 per 1-ounce package).
At Saturday’s 14th and U Street Farmers Market, Lois Shirk turns some of her pumpkin whoopie pies into pumpkin rolls: pumpkin spice cake filled with icing made with Keswick's Quark cheese ($3 per slice). Her pumpkin whoopie pies, mini carrot cupcakes, bags of dried honeycrisp apples and popcorn treats will continue; Dolcezza’s seasonal flavors will include quince, lemon opal basil, Gold Rush apple, crookneck pumpkin, honey tangerine, espresso, Valrhona chocolate and espresso; green tomatoes everywhere for frying and chutneys. Truck Patch will take Thanksgiving turkey orders (pastured broad-breasted whites; $3.90 per pound). No deposit. Pick up Nov. 20.
Garner will have a few more tomatoes, zucchini, eggplant and peppers, along with lots of winter squashes, broccoli, cauliflower, cabbage, arugula, lettuce mixes, radishes, pie pumpkins, red and white sweet and regular potatoes, turnips, radishes, red and savoy cabbages, kales, white and pink turnips, collards. The market continues until Nov. 20.
Despite the freeze at many farms, we will have lots of vegetables and apples and ciders. The market continues through Nov. 21.
At Saturday’s Silver Spring FreshFarm Market, Praline Bakery will have pumpkin muffins with cranberries ($2.75).
At Saturday’s Del Ray Farmers Market, Tom's Amish Cheese will have samples of and take orders for three flavors of cheesecakes that will be ready for pickup Saturday Nov. 20: pumpkin, vanilla goat cheese and chocolate goat cheese.
At Saturday’s H Street FreshFarm Market, Richfield will have all kinds of dark leafy greens ($3 per bunch); Blueberry Hill will have purple and green broccoli ($5 per head), cheddar cauliflower, salad greens and sweet salad turnips, fresh cayenne peppers, shallots ($4.50 per box) and beyond; Red Apron, Dolcezza and Copper Pot will be on hand.
At Sunday’s Bloomingdale Farmers Market, North Mountain Pastures will have fermented hot sauce, red cabbage kraut, hot italian sausage, beet kvass, plus bacon, tesa, lonzino, lomo, basterma, chicken and eggs; New Asbury Farm will have lamb -- three whole and half legs (10 bone-in, 10 boneless), eight half-shoulders (4 bone-in, 4 boneless), 17 stew cubes, 54 loin chops, 56 rib chops, 22 shanks, 31 ground lamb, 28 sage sausage, and more; Painted Hand will have sunchokes; Sandy will have veal, goat and beef bones good for making stock and demiglace; Truck Patch ($3.90 per pound, no deposit) and North Mountain Pastures ($3.90 per pound, $40 deposit) will take Thanksgiving turkey orders, with pickup on Nov. 21.
At Sunday’s Dupont Circle FreshFarm Market, Twin Springs Fruit Farm will have celery ($3 per bunch).
At Sunday’s Takoma Park Farmers Market, Waterpenny Farm will have squash in several varieties, including delicata, with sweet yellow flesh that cooks the quickest; Sunshine, which is a smooth-fleshed Japanese kabocha type; Blue Ballet, a smaller Hubbard type, with golden flesh and a sweet flavor; and the classic butternuts and acorns as well. The farm also will offer a great deal on winter squash in bulk starting this week through Thanksgiving week: butternut and/or acorn (25 pound for $35, mixed 25 pounds for $40). Customers may e-mail their orders, specifying what type they want, and the orders will be packed and ready at the Sunday market.
Waterpenny also will have a lettuce, mizuna and argula salad cooking greens, as well as Swiss chard turnips, and four kinds of kale. It will have some of the last delicious tomatoes of the season, which were picked ahead of the frost and have been slowly ripening.
Winter squash gets its name because of the fact that it is meant to be stored. The squash is at its sweetest in the winter months, because the starches in the squash turn gradually into sugars. Butternut is the longest-storing, and will last through February. Acorn and others will last through December. Squash just needs a dry, room temperature or cooler place to be stored.
Glenville Hollow Farms will have turnips, cabbage, potatoes, sweet potatoes, winter squash, Brussels sprouts, kale, collards, popcorn and sunflower seeds into the winter. Until the first hard freeze they will have broccoli, cauliflower and all the other greens and lettuce.
Blue Ridge Botanicals will have Callicarpa Issai (a k a Beauty Berry), an excellent winter interest shrub with beautiful bright, purple berries on arching three to four stems. The tough, drought-tolerant shrub becomes deciduous and the berries are a show-stopper in the dead of winter (2-year-old shrubs in 2-gallon containers, $25), and Cornus Cardinal (a k a Red-Twig Dogwood). Its stems change from a deep coral in the fall to a bright cherry red in the winter (1-year-old shrubs in 1-gallon containers, $15).
Black Rock Orchard will have three types of tender pole beans: slender French, yellow and green mixed Italian and purple string beans, plus Seckel and Bartlett pears for two more weeks. Twelve varieties of apples, Bosc pears, Asian pears and apple cider will continue throughout the winter.
At Sunday’s Smart Market in Gainesville, Tommy V's freshly made salsas and Chris Carey's Harvest MarketDC join the lineup of vendors. Tommy Venable brings salsas in a range of heats, with a seasonal selection. Chris was a well-known and respected chef in Loudoun County before he launched his own business. He brings a broad and ever-changing menu of gourmet take-home items each week, such as roasted acorn squash soup with ginger and garlic; beef and mushroom shepherd’s pie; chickpea cranberry red onion and celery salad with pumpkin oil-raspberry vinaigrette; red wine veal sauce, and parsley pesto.
At Wednesday’s Foggy Bottom FreshFarm Market, Blueberry Hill will have mustard mix ($3.50 per quarter-pound); it’s last call for fall raspberries at Quaker Valley Orchard and Blueberry Hill.
At Saturday’s H Street FreshFarm Market, patrons will be thanked with free scones from Atwater’s and hot apple cider.
Don't forget to search for seasonal recipes in our Recipe Finder.
Bonnie S. Benwick
| November 4, 2010; 1:28 AM ET
Categories: Markets This Week | Tags: Markets This Week
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