Network News

X My Profile
View More Activity

Market Roundup: Oct. 21-Oct. 27

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, find shiitake mushrooms ($6) at Blueberry Hill Farm; colored calla lilies from Lynn Vale Studios; Cinderella pumpkins ($2 per pound, with a $7 cap) at Spring Valley Farm and Orchard; heirloom apple cider gelato at Dolcezza.

At Friday’s Smart Market at Centreville, find West Virginia tomatoes and a recipe for winter tomato sauce at the Smart Market tent. Only two more markets are left at Centreville; order a family pack of meat from Angelic Beef, stock up on Trickling Springs’ ice cream or load up with Cavanna Pasta.

At Saturday's 14th and U Street Farmers Market, it’s the last week for sweet corn at Garner (come early); the last week for chestnuts, the first week for sunchokes and Gold rush apples at Kuhn along with quince, bosc pears, 15 other varieties of apples, raspberries, strawberries,
shallots, unusual European, American and Asian winter squash, lots of fresh herbs (basil, dill, Italian flat leaf parsley, thyme, oregano, sage, marjoram, tarragon, rosemary, lavender, catnip and chives. Fill a bag with eggplants of all varieties of shapes, colors and sizes ($10); Kuhn Orchard will have quince and Asian pears, Granny Smith apples join the long list of varieties this week (Honeycrisp, Ambrosia, Gala, Shizuka, Fuji, Nittany, Stayman, Braeburn, Jonathan, Jonagold, Northern Spy, Cortland and Liberty); Copper Pot will have pumpkin and truffle soup, confit duck ravioli, red beet and goat
cheese ravioli, grilled pumpkin pappardelle, Mallard Civet Sauce (braised duck in red wine to sauce gnocchi and pappardelle plus cavatelli, coq au vin tortelini, maple roasted pumpkin tortellini. Lois' home made carrot pecan, zucchini, pumpkin sweet bread along
with the pumpkin whoopie pies, Ryan's dried Honeycrisp apples.

At Saturday’s FreshFarm Market at Silver Spring, find broccoli and cauliflower at Spring Valley ($3.20 per pound).

At Saturday’s Smart Market in Oakton, find day-sensitive strawberries from Nevin Hostetter; shelled lima beans, Great Northern beans, black beans and red kidney beans ($6 per pint) from Heritage Farm and Kitchen; and lots of greens, including Swiss chard, fall spinach, mustard and turnip greens, kale and collards very soon; and wheat berries from Moutoux’s. Check out the Guide to Greens at the Smart Market table, and look for some great beef, lamb and pork recipes that incorporate market meats and vegetables. Nevin also will bring a new mini cider press to the market, to demonstrate how it works and hand out cider samples.

At Sunday's Takoma Park Farmers Market, Black Rock Orchard will have apple cider, apple cinnamon cider, apple cherry cider and pear cider; Blue Ridge Botanicals will have perennial herbs and a selection of the top culinary and hard-to-find herb plants, including sage, assorted mints, oregano, chives, garlic chives, hardy rosemary and lavender, winter savory and French sorrel.

At Sunday's Bloomingdale Farmers Market, find pints of mild beet kimchi, pear chutney, pastured chicken stock, natural sun-dried tomatoes from certified organic tomatoes plus pickled hot peppers in half-pint jars, fermented tomato salsa and pickled beans. Bacon,
guanciale, lonzino and salt pork. Painted Handwill have goat; it’s the last week for sweet corn at Garner; Snow Bear will have pointed green caraflex, savoy and red cabbages and mustard greens; Copper Pot will have pumpkin and truffle soup, confit duck ravioli, red beet and goat cheese ravioli, grilled pumpkin pappardelle, Mallard Civet Sauce (braised duck in red wine to sauce gnocchi and pappardelle plus cavatelli, coq au vin tortelini, maple roasted pumpkin tortellini; Reid will have new antique apple varieties (for a total of 20).

At Sunday’s Smart Market in Gainesville, find mesclun mix, wild watercress, kale and mustard greens at Smallwood’s Veggieporium as well as hot peppers and fresh edamame on the vine; pumpkin and apple spice cookies from the market’s favorite cookie lady. Tysons Farms is operating a Halloween market selling plain and fancy pumpkins, gourds, straw bales, corn stalks and mums.

It’s the last day of the season at Tuesday’s Crystal City FreshFarm Market, find plenty of fresh meats, cheeses and produce.

At Tuesday’s Smart Market at Fairfax Corner, find day-sensitive strawberries from Nevin; shelled lima beans, Great Northern beans, black beans and red kidney beans ($6 per pint) from Heritage Farm and Kitchen; and lots of greens, including Swiss chard, fall spinach, mustard and turnip greens, kale and collards very soon.

Wednesday’s Smart Market in Reston is the last of the season. Find the same new items listed in for Fairfax Corner Smart Market (above), plus fresh, handmade raviolis from Cavanna Pasta ($10 per package) and cut pastas ($6 per package). Check out the Market Manager’s recipe for a warm salad of pumpkin ravioli, apple, fennel and cranberries with an apple cider-maple dressing at the Smart Market tent.

CHECK IT OUT

At Tuesday’s Smart Market at Fairfax Corner, find recipes for Red Beans and Rice, Wheat Berry Chili With Black Beans, Winter Succotash With Hominy and Jamie Oliver’s Home-Cooked Beans are available at the Smart Markets tent.

At Sunday's Takoma Park Farmers Market, Smith Meadows Grill will offer egg croissants, half smokes, burgers and empanadas. Find updated menus each week here.

In October, Smith Meadows is offering more cuts for roasting and stewing. They will continue to have a great selection of beef, pork and chicken with some veal and lamb.

SPECIAL EVENTS

At today’s FreshFarm Market near the White House, chef Joe Raffa of Oyamel will prepare taco de acelgas (4:30 p.m.).

At Saturday’s FreshFarm Market at Silver Spring, bring gently used clothing for dropoff as part of Montgomery County’s 24th annual Community Service Day. Montgomery County Master Gardeners will be at the market all morning to answer gardening questions.

See our listing of local farmers markets and our list of where to order local turkeys for the holidays.

Don't forget to search for seasonal recipes in our Recipe Finder.

By Bonnie S. Benwick  | October 21, 2010; 1:30 AM ET
Categories:  Markets This Week  | Tags:  Markets This Week  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Chat Leftovers: Crystals in her cheddar
Next: Wine: What Virginia and Maryland are up against

No comments have been posted to this entry.

Post a Comment

We encourage users to analyze, comment on and even challenge washingtonpost.com's articles, blogs, reviews and multimedia features.

User reviews and comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions.




characters remaining

 
 
RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company