Author Archive | Edible DC

Lattes on Draft — LaColombe Raises the Bar on Ice Coffee in Shaw

by Andrew Marder, Special to EdibleDC

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I’m not hip. Teenagers walk past my house coming or going from middle school, and at no point do they think, “There’s the guy I want to be like.” I’m the dude wearing the relaxed fit clothes that takes the ball that lands in his yard.

So the other night, those teenagers would have been surprised to see me swimming neck deep in a crowd of hip young things at La Colombe — I was surprised myself.

The Shaw outpost of this Philly-based coffee roaster was hosting DC’s social media elite to introduce its new draft latte and coffee-tinged rum. I did my best to fit in.

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“What’s your handle,” a gentleman with a beautiful Leica draped over his shoulder asked.

“I don’t use Instagram.”

“Oh.”

So while I didn’t fit in very well in terms of being an on trend kind of guy, … Read More

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Tomatoes x 2 – Great Things We Made and Ate This Week

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by Susan Able, Edible DC

This time of year I realize that I’m in the middle of a “tomato progression” with various stages of emotion and culinary expression as the season ticks along. When the first ripe local tomatoes appear, I eat them joyously-just as they are. Cherry tomatoes by the pint, heirlooms sliced up with a bit of salt, and of course, the great simple tomato sandwich. That salty sweet acid flavor is just so missed over the winter (And yes, I’m one of those people who just has to eat local farm tomatoes. I know, but I just can’t eat the ones in the grocery in the winter.) So simplicity rules for June. Then as the summer goes on, other salads and variations appear and there is still no satiation. I just dread the tomato dessert of the winter and have to stock up on tomato eating experiences … Read More

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PEPE Food Truck by Jose Andres @ Nationals’ Ballpark

by AJ Dronkers, Associate Publisher & Digital Editor EdibleDC

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PEPE Food Truck serves Flautas.

The Nationals Ballpark food scene gets even better with the addition of PEPE Food Truck by José Andrés featuring  Spanish-inspired flauta sandwiches. Flauta sandwiches are made with fresh long and thin bread and served up in a variety of fillings such as butifarra (pork burger), pollo frito (fried chicken), escalivada (roasted vegetables), and jamon serrano y queso manchego (ham and cheese).

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The flautas, freshly prepared, come in these PEPE wraps.

We recently taste tested their Elena (made with portabellas) and Fútbol Club Barcelona (a.k.a. a chicken breast blt) flautas. They were both off the charts when it comes to food truck fare, but the entire team really fell for the Elena. Their next visit will be on Tuesday, 8/25 and you can follow @pepefoodtruck for updates on their daily location.

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Futbol Club Barcelona comes with sliced

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Food and Dirt: A Day of Learning at the Rodale Institute

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Rodale Institute farm tour attendees at the Good Soil Farm Tour Event on August 1, 2015.

By Melissa Jones, special to Edible DC

A group of eleven gardeners, farmers, foodies, and environmental advocates from the DMV took an August road trip to Pennsylvania to visit a one-of-a-kind research institute that has been on the forefront of organic farming since 1947. “Healthy Soil = Healthy Food = Healthy People” has been the Rodale Institute’s motto since 1947. I’m the founder of Good Soil Events, a developing social enterprise that celebrates sustainable agriculture, advocates healthy soil and raises awareness through food-focused experiences. Considering that the United Nations Food & Agriculture Organization declared 2015 the International Year of the Soils, this was an important trip for me to host and make available to others.

We kicked off our journey with a farm-fresh meal prepared by The Market Café at the Rodale Farm with … Read More

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A Summer Supper in the Garden, Inspired by Willowsford Farm

Words by Bonnie Moore
Photographs by Molly M. Peterson
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At Willowsford Kitchen, our menus are seasonal and driven by the harvest at Willowsford Farm, the 300-acre sustainable farm at the heart of Willowsford, an award-winning “agrihood” in Loudoun County, Virginia.

Cooking seasonally requires flexibility and a sense of adventure. I can’t say that I’ve ever enjoyed myself more as a chef.

Chef Bonnie Moore

Chef Bonnie Moore

“Necessity is the mother of invention” often best describes our approach. Over the winter, we kept getting emails from our farm about a surplus of orange squash. We prepared risotto, soup and other classic dishes, but barely made a dent. It was time to get creative: Who knew butternut squash pickles tasted so good?

Our farm produces vegetables, some fruit, herbs, eggs and chicken. We source the rest of our ingredients from a wonderful network of partner purveyors who share our food values. These artisanal small-batch … Read More

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Savvy Shoppers Support National Farmers Market Week in the DC Region!

by AJ Dronkers, EdibleDC Associate Publisher & Digital Editor

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Did you know that August 2-8 is National Farmers Market Week? We are half way through it and in case you haven’t visited one yet, we wanted to give you some quick tips to support your local farmers market!

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There are over 200+ farmers markets across our region. Find one near you easily with this handy tool from The Washington Post. Just enter your preferred day and region and the they will quickly filter the results. I entered Wednesday & DC and the map displayed the below graphic and list:

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Example using the Washington Post tool to find farmers markets.

Okay, great now I know where my closest farmer market is but aren’t they more expensive? First, if you haven’t been in a while you should check out the prices – they are probably better than you expect. Second, you … Read More

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Try the Dirty South Deli / Edible DC Collab’wich

Food truck lovers will want to keep an eye out for The Dirty South Deli truck starting this week. For a limited time, the truck will be serving a special collaboration sandwich, “The Godson” sandwich from Edible DC contributor, Tim Ebner.

Godson_sandwichThe sandwich is inspired by one of Ebner’s favorite sandwiches — an Italian cold cut served at Tino’s Delicatessen in the Bronx called “The Godfather”. The Dirty South Deli version is stuffed into a hoagie roll and features spicy capicola, soppressata, sweet provolone, griddled eggplant, arugula, roasted red pepper relish and oil and vinegar and called “The Godson” in honor of Ebner’s godson.

Be sure to track down the Dirty South Deli food truck using Twitter, visit them for lunch on weekdays at the National Museum of Women in the Arts, or stop by the USDA Farmers Market on Fridays.… Read More

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Exploring the Revitalized Food Scene of Maryland’s State Capital

Words and photographs by Christina Ricchiuti. Originally published in our Summer 2015 issue.

Take a day trip this summer from one capital city to another to explore the burgeoning food scene in Annapolis, Maryland. Annapolis has long attracted visitors with its charming colonial buildings, history-laden downtown and laid-back maritime vibe. Over the past few years, a number of new restaurants have sailed into town, reinvigorating the city and garnering attention from some of D.C.’s most esteemed food critics. So put on your preppiest warm-weathered attire, slather on some sunscreen and get ready for a seriously edible eight hours in Annapolis, which locals jokingly refer to as “a drinking town with a sailing problem.”

9am—BREAKFAST

Rise and shine! The Iron Rooster’s here to help you kick off your day. After opening last fall, this Southern restaurant in the heart of waterfront City Dock has quickly made its mark on Annapolis, dishing

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Goat Cheese and Blackberries, A Summer Love Affair

Words and photos by Sara Axelrod, special to Edible DC

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French chef Jacques Pepin once said, “If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.” That’s how I feel about blackberries this summer. They have reached the peak of their growing season right now and have been exceptional, standing up to the heat, plump and sweet. The epitome of the perfect summer berry, blackberries are the perfect accompaniment to both sweet and savory dishes.

The recipes here really showcase blackberries at their peak. Simple ingredients, unassumingly prepared, coming together to create a delicious dish that tastes the way summer should.

Warm Goat Cheese and Blackberry Salad with Honey Thyme Vinaigrette

This salad pairs the sweet and complex berry with creamy warm goat cheese medallions perfectly accentuating the summer’s best ingredients. (Serves 2.)

Ingredients

Goat Cheese Medallions

– 1 large egg white

– 1 … Read More

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Soil Therapy: Red Wiggler Farm Nurtures People with Disabilities

By Whitney Pipkin, special to Edible DC

Tyler Cunningham has been running the mower at Red Wiggler Farm for 15 years, and he’s good at it.

He can mow back overgrown edges and carve narrow strips into fields of hairy vetch and rye, defining rows for spring plantings, with ease. He can even fix the mower when it breaks, no small feat for a 56-year-old with developmental disabilities, one who’s found a career and identity as a farmer.

Cunningham is one of 17 such growers at the Clarksburg, MD, farm that’s been growing both organic produce and skillful people just north of the Beltway for nearly 20 years.

“The idea is that everybody’s got something to offer, no matter what your label is, so let’s focus on people’s abilities,” says Woody Woodroof, founder and executive director of the nonprofit farm.

Practically predicting the locavore movement that would make its community-supported 

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