Edible DC’s 2015 Guide to Winter Farm Markets

 

carrotOur winter farm markets are flourishing! Support your farmers and food artisans year round, grab your coat and your market bag and go visit one of these winter markets. This guide is in our new Winter issue, with a wonderful article from Deb Moser at Central Farm Markets on the growth of winter markets. The full listing is below.

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DC
Chevy Chase/Broad Branch Farmers Market
5701 Broad Branch Rd. (Lafayette
Elementary School parking lot)
Saturdays, 9am–1pm

DC Open Air Farmers Market at RFK Stadium
Benning Road and Oklahoma Avenue NE, Parking Lot #6
Thursdays and Saturdays, 7am–4pm

Dupont Circle FreshFarm Market
20th Street NW between Massachusetts and Connecticut Avenues
Sundays, January–March, 10am–1pm;
April–December, 9am–2pm

Eastern Market Outdoors Farmers Market
225 Seventh St. SE
Saturdays and Sundays, 8am–5pm
Tuesdays, 3–7pm

New Morning Farmers Markets
13th and E Streets SE
Wednesdays, June–October, 4–8pm
Saturdays, November–March,
9am–1pm

Palisades Farmers Market
48th Place … Read More

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Farmers and Foodies Unite–A Popcorn Lesson– Future Harvest CASA Conference Recap

By Hannah York, special to Edible DC

 

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FHCASA Staff, Dena Leibman, Sarah Sohn, Liana Przygocki and Michelle Scholtes with FHCASA President, Drew Norman, Will Morrow and keynote speakers Chef Spike Gjerde and Chef RJ Cooper

Popcorn

Chef Spike Gjerde explained the back story behind his seemingly simple bar snack. The popcorn was sourced from a local MD grower. He uses butter from local dairy, Trickling Springs, with a drizzle of local fish pepper sauce with historic roots in the Baltimore area. It is finished off with salt made in West Virginia from a family of seventh-generation salt makers sourcing from a deep mountain lake. After Spike told the story of his “simple” bar snack, it wasn’t so simple after all–and represented deep commitment to local sourcing and local food roots.

When I think of life on a small farm, I have this image of a solitary farmer with his ox … Read More

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DC to Host Top Thinkers on Food System at Food Tank Conference

Live Streaming Option—Mark Your Calendar

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On January 21st and 22nd, D.C. will host a stellar group of luminaries from the world of food and agriculture at the 1st Annual Food Tank Summit. Food Tank is a non-profit organization focused on finding sustainable solutions for our broken food system. The Summit, which is being held in partnership with The George Washington University, will bring together some of the best thinkers and innovators to discuss the current state of our food system and how it can be improved.

Researchers, farmers, chefs, policy makers, government officials, and students from around the world will be in town to participate. The Summit will include panels on food waste, urban agriculture, family farmers, workers in the food system, true cost accounting, democratizing innovation, and much more.

Brian Halweil, the editor in chief of Edible Brooklyn, Edible East End, Edible Long Read More

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The Buzz on Local Food Artisans: Union Kitchen Vendor Showcase Connects Stories, Products, and Markets

By Rhea Yablon Kennedy, special to Edible DC

UKBrick

On January 9, Union Kitchen opened its doors for its first showcase of the year. More than 100 guests nibbled, sipped, and whiffed samples from 37 businesses that rent production space in the Northeast DC facility.

Among the industrial stainless steel counters and vault-like refrigerator doors, the business owners shared personal stories and original flavors.

UKPop

Bonnie and April Wardlaw of Popcorn Queens represent one of the startups that the shared space has nurtured. For years, Bonnie (the mom of this mother-daughter team) made caramel popcorn at home to give as gifts, brushing off April’s encouragement to sell it. Then April added the popcorn to a catering menu she cooked up, and received a request for more of the confection.

“When I got the order, I felt like I had the evidence that we should go into business,” says April. So Popcorn Queens … Read More

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Bourbon Trail

by Susan Able, EdibleDC Publisher

BourbonTrailBarrels

A highlight of a holiday trip home to southern Indiana was a daytrip down to Kentucky to hop on the Bourbon Trail.

Over 95% of all bourbon is produced in Kentucky, where the geology creates water sources that are filtered through limestone, which is uniquely suited to bourbon making. And while all bourbon is whiskey, not all whiskey is bourbon. Bourbon is defined as being produced in the U.S. and made from corn, well at least 51%. Most of the distilleries use local corn, often from only a few sources. Woodford Reserve proudly told us that all their corn came from one farmer in Shelby County, KY and that it was “non-GMO.” Good for them, Woodford is owned by Brown Forman, a corporation that has made its fortune in tobacco, so apparently non-GMO corn for their bourbon is a step in the right direction.

BourbonTrailCaskEndWoodford

Bourbon … Read More

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Warm Gin Sling

Warm cocktail

by Brenden Mulder-Rosi, Beverage Director, Boundary Road

At their most essential, slings are nothing more than hot water and a base liquor. Although we’ve spiced this one up a little, simplicity is still the watchword. In this case, we’re using two local products near and dear to our hearts. Perfect for larger gatherings, this can be kept warm in a crockpot or assembled individually. This recipe serves 1.

1 ounce Green Hat Gin

1/2 ounce Charm City Mead

1/2 ounce Clove Simple Syrup

4 ounces hot water

Mix all ingredients together in a heat-safe glass or mug. Garnish with freshly ground nutmeg.

To make the Clove Simple Syrup: Dissolve one cup dark brown sugar in one cup hot water. Simmer five to six cloves for every half cup of water for fifteen minutes or so.… Read More

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Foie La La – Boundary Road on Foie Gras

By Susan Able, EdibleDC Publisher

Foie Gras

We caught up with Chef Brad Walker from Boundary Road, last Friday on H Street, DC’s booming restaurant corridor. Walker worked with the Edible DC team as a collaborator for our Early Winter/Holiday issue and he prepared a festive dinner for friends. As a follow-up to that article, we wanted more information on what some would think was the most delicious dish from that meal and most would call the most controversial—the foie gras.

The recipe that Walker prepared was for the whole foie gras with sautéed apples, and he says, it’s the kind of dish that defines the celebratory richness of holiday entertaining and fits right in with the other icons of the holidays: caviar, truffles, champagne, and other rich, expensive cuts of meats and game. The problem is, (and there is always a problem, yes?), that foie gras has, as NY Chef Dan … Read More

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Chef Yo Inspired Izakaya Cuisine at Zentan

by AJ Dronkers, Digital Editor EdibleDC

I had a chance to check out Zentan last night, where they are reimagining “izikaya” – a Japanese term meaning a casual drinking establishment where friends gather – under chef Yo Matsuzaki. Community tables, shared dishes, sake, and Asian-influenced cocktails create a cozy hang-out; I particularly enjoyed the Japanese “comfort foods” like Kaisen Dumplings and Nikomi Braised Short Rib Stew – very warming on a cold winter night!

Has a strong kick and a kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

Has a strong kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

 

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

 

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

 

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

 

Makers mark, fuji apple jam, lemon, apple sake, old fashioned bitters, apple cider foam.

Makers mark, fuji apple jam, lemon, apple

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12th Annual Farmland Feast Yields Generous Donors

by Susan Able, EdibleDC Publisher
photos by Tony Brown & imijination photography

Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea; Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

Cocktail party chefs, mixologists & their teams. Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea;
Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company
Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

D.C.’s largest farm-to-table event, FRESHFARM’s Farmland Feast held on November 10 at the downtown Ritz Carlton was a smash hit—the biggest and best gala ever, raising over $350,000 for the nonprofit.The funds raised will support FRESHFARM Market’s food security and outreach programs during the year. A silent auction was the highlight of this year’s cocktail hour, “First at the Feast”, and the

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