Market Roundup: Sept. 16-23
A taste of what will be at area farmers markets this week:
THIS JUST IN
Lois’s Pumpkin Whoopie Pies return to Saturday’s 14th and U Street Farmers Market. They are made from her son’s pumpkins, filled with either cream cheese ($2.50 each) or Keswick quark icing ($3).
On Saturday, Sweet Bite Creamery will make their D.C. debut at the Glover Park-Burleith Farmers Market, selling s’mores, fluffy marshmallow ice cream dipped in milk chocolate, apple snickerdoodle ice cream sandwiches (in full and mini sizes) and more. Union Street Soapworks and Interlakan Soak Co. will sell cleansers and relaxers. Toigo Orchards will have pears, honeycrisp apples, heirloom tomatoes, canning plums, cider and more. Spriggs’ Delight Farm will sell yogurt, goat’s-milk fudge and cheeses including chevre, feta, ricotta and valencay. Whitmore Farm will have eggs, ham steaks, pork and lamb sausages and lamb bacon. Karen Kay’s Cakes will have peach pies.
On Saturday at the Del Ray Farmers Market in Alexandria, Smith Meadows Meats will offer minestrone soup made with vegetables from fellow vendor 3 Way Farm. The Dressed Up Nut will sell pumpkin-spiced pecans. (Note the market’s new Facebook and Twitter profiles: search on Del Ray Farmers Market and @DelRayFarmMkt.)
Pleasant Pops joins the FreshFarm Market at Heath and Human Services on Wednesday; starting this weekend, the Copper Pot joins the FreshFarm Market at H Street NE on alternate Saturdays.
CHECK THESE OUT
At this afternoon’s Bethesda Central Farm Market, find challahs from Upper Crust Bakery; peaches, apples, basil and tomatoes from Northern Neck Produce; organic produce and baked goods from Cat’s Paw Farm.
At this afternoon’s Penn Quarter FreshFarm Market, look for fresh porcini mushrooms and Mississippi cowpeas (prices vary for both).
At Wednesday’s FreshFarm Market at Heath and Human Services, find shelled lima beans ($5 per pint); last of the summer peaches ($5 per quart); raspberries and sweet potatoes (prices vary on both).
At the H Street NE FreshFarm Market on Saturday, look for celery root ($4), unshelled lima beans ($5 per pint) and grapes ($7 per pint). (Note that the market has been extended till Nov. 20.)
At Saturday’s FreshFarm Market in Bethesda, look for ginger relish from Zahradka Farm and early butternut and acorn squash. It’s last call for sweet corn.
At Sunday’s Bloomingdale Farmers Market, Snow Bear will sell freshly dried Jacob’s Cattle Beans ($5 per pound). They are a nutty-tasting, mahogany red/speckled heirloom bean that cooks quickly.
At Wednesday’s FreshFarm Market in Foggy Bottom, it’s last call for peaches and in with fall leeks, from Sunnyside Farm and Orchard.
At Saturday’s FreshFarm Market in Silver Spring, chef Pedro Matamoros of 8407 Kitchen + Bar will demo grilled goat skewers with vegetables and lemon-yogurt dressing.
At Sunday’s FreshFarm Market at Dupont Circle, author and Say Cheese blogger Domenica Marchetti will sign her cookbooks (11 a.m. to noon).
At Saturday’s Glover Park-Burleith Farmers Market, Juliette Tahar of Healthy Living Inc., will demo a stew of okra, tomato and black-eyed peas (10 a.m. to noon). BabyLove will collect gently used baby items from 9 a.m. to 1 p.m.
At Saturday’s FreshFarm Market in Bethesda, chef John Paul Damato of Jaleo will demo and offer samples of a cold tomato bread soup called conjondongo from 10 to 11:30 a.m.
On Tuesday’s FreshFarm Market in Crystal City, food educator Melissa Jones will demo plum sauce (4:30 p.m.)
At Thursday's FreshFarm Market near the White House, chef-food writer Kim O’Donnel will demo and sign her new “Meat Lover’s Meatless Cookbook” (3:15 p.m.).
See a listing of local farmers markets here.
Don't forget to search for seasonal recipes in our Recipe Finder.
-- Bonnie S. Benwick