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Market Roundup: Oct. 7-Oct. 13

A taste of what will be at area farmers markets this week:

THIS JUST IN

At today’s Penn Quarter FreshFarm Market, Toigo has Comice pears ($2.49 per pound) and chestnuts ($4 per box); Mountain View has beets ($3.50 per bunch), turnip greens and mustard greens (both $3 per bunch) and German butterball potatoes ($2.25 per pound); Cibola Farm has buffalo flank steak ($16 per pound); Endless Summer has sorrel ($5 per four-ounce package).

At Saturday’s at 14&U Farmers Market at 14th and U Streets NW, Pecan Meadow will have tiny carrot cupcakes made from its own carrots, coq au vin tortellini ($9), chestnut and sausage soup ($6 for 16 ounces) and the butternut squash soup ($6 for 16 ounces) that did not arrive last week; Kuhn will have heirloom squash such as pink banana, Marina de Chioggia and Galeux d’Eysines; McCleaf will have seckel pears and chestnuts; Truck Patch will have watercress; Garner will have broccoli and cauliflower.

At Saturday’s Silver Spring FreshFarm Market, Spring Valley Farm will have bird’s egg (fresh shelling) beans.

At Saturday’s Smart Market in Oakton, Tyson Farms will have Stayman-Winesap apples ($1.99 per pound). This variety, along with the wine red Winesaps coming soon, are essentials for the Healthy Homemade Applesauce recipe that you can find at the Smart Markets tent. Staymans add just the right amount of tartness and the Winesaps add the sweetness and a deep, rosy hue. It’s almost last call for heirloom tomatoes.

At Saturday’s H Street NE FreshFarm Market, Quaker Valley Farm adds Jonagold and Northern Spy to its expanding apple repertoire, along with its Turk’s Turban squash and extra-sweet “old-fashioned” white-fleshed sweet potatoes ($2 per pound); Garden Path has hickory-smoked turkey drumsticks ($5 per pound) and fresh rabbit ($8.50 per pound); Blueberry Hill has mild salad turnips ($3.50 per bunch), French breakfast radishes ($3 per bunch), fresh cayenne peppers ($3 per bunch); Richfield Farms has heads of broccoli and cauliflower ($3 each), kale and chard ($3 each, two for $5) and “tender greens,” a happy, accidental cross breeding of chard and spinach.

On Sunday, Calvert’s Gift Farm will have parsnips ($3 per bunch) and Napa cabbage ($3 per head) at the Takoma Park Farmers Market, along with fresh ginger, arugula, frisee, radicchio, escarole and other fall organic vegetables.

At Sunday’s Bloomingdale Farmers Market at First and R streets NW, the Tommes return to Keswick: wine-washed (with pressing from Adams Co. Winery's Cabernet), and Happy Jack (washed with cider from Hauser Estate Winery). Both make a great cheese plate with Reid apples and pears; Copper Pot jams; North Mountain Pastures cured meats. Also new at Snow Bear: green cabbage, dino kale, spinach, kohlrabi and daikon radishes; Garner will have broccoli and cauliflower.

At Sunday’s Dupont Circle FreshFarm Market, it’s last call for Buster’s Seafood (but he may have oysters, depending on the weather); Eco-Friendly Foods has wild boar; New Morning Farm has kohlrabi and spinach.

At Wednesday’s Smart Market in Reston, greens continue to arrive as they reach maturity. Watch for kale, collards, mustard greens and beets with greens attached (all in the $2 per pound range), from the Heritage Farm Co-op, Tyson Farms, Santa Cruz Produce and Moutoux Orchard.

At Wednesday’s Foggy Bottom FreshFarm Market, Blueberry Hill Vegetables will have mizuna ($3.50 per quarter-pound); Quaker Valley Orchards will have Turk's Turban squash and Bosc pears ($2.75 per pound). Head lettuce and broccoli are back at Sunnyside Farm and Orchard; Haskins Family Farm is taking orders for Thanksgiving turkeys.

CHECK IT OUT

At today’s FreshFarm Market near the White House, Copper Pot will have sweet potato gnocchi; Toigo Orchards will have chestnuts ($4 per pint); Spring Valley Farm will have golden beets ($3 per bunch).

At Saturday’s at 14&U Farmers Market at 14th and U Streets NW, Kuhn will have seascape ever-bearing (day-neutral) strawberries plus red and yellow raspberries; McCleaf will have chestnuts and superb kale (come early, it sells out fast). Between Kuhn and McCleaf, 20 varieties of apples are available.

At Saturday’s Silver Spring FreshFarm Market, Evensong will have escarole ($3 per head), bok choy ($2 per bunch) and tatsoi ($3 per bunch); Down to Earth Farm will have lots of peppers and large pumpkins; Copper Pot will have pappardelle; Atwater’s will have pumpkin-pear muffins.

At Sunday’s Bloomingdale Farmers Market at First and R streets NW, Copper Pot will have cantaloupe-ginger and nectarine-bourbon jams; Reid will have unusual grape and apple varieties; Painted Hand will have humanely raised rose veal (from pastured calves); Snow Bear will have French Charantais carrots, fennel, four kinds of freshly dried beans, celery and celeriac; Truck Patch will have watercress and baby arugula.

At Tuesday’s Crystal City FreshFarm Market, Richfield Farm will have lots of cabbage, multicolored beets and purple broccoli.

At Wednesday’s Smart Market in Reston, look for whole-wheat flour and wheat berries at Moutoux Orchard;

SPECIAL EVENTS

At today’s FreshFarm Market near the White House, chef Marissa Stubbs will demo a dish (4:30 p.m.).

At today’s Penn Quarter FreshFarm Market, chef Rob Weland from Post Brasserie will demo and offer samples of heirloom squash soup (3:15-4:15 p.m.).

At Saturday’s Ward 8 Farmers Market, the Center for Nutrition, Diet and Health from University of District of Columbia will offer a presentation on healthful eating (10:30 a.m.).

At Saturday’s Bethesda FreshFarm Market, chef Danny Bortnick of Firefly will demo at 10:30 a.m.

At Saturday’s Smart Market in Oakton, the smoke from Uncle Fred's BBQ shack is pulling them in off Hunter Mill. If you need some ribs or chicken or pulled pork or brisket, get there early. Order ahead for a big weekend of football watching, check our Web site at SmartMarkets.org for his menu and contact information.

At Sunday’s Dupont Circle FreshFarm Market, Todd Miller of Hello Cupcakes will demo at 11 a.m.

At Wednesday’s Smart Market in Reston, enjoy free samples of market recipes (such as a wheat berry chili), $1 hors d’oeuvres, Virginia wines by the glass and live music at Happy Hour (4:30-6:30 p.m.)

See our listing of local farmers markets.

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

-- Bonnie S. Benwick

By Bonnie S. Benwick  | October 6, 2010; 11:59 PM ET
Categories:  Markets This Week  | Tags:  Markets This Week  
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Comments

Why can't I find the "Spinach and Pasta Soup" recipe that appeared in the 10/12 food section on WashingtonPost.com?

Posted by: johndonald | October 13, 2010 9:16 AM | Report abuse

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