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Cool as a Cucumber – Nine Easy Ways to Use One of Summer’s Best Veggies

Words and photos by Rachael Bender, special to EdibleDC

CucumbersIt’s cucumber season! Cukes have had a strong season and are plentiful in the farm markets, and maybe from your home garden. Growing cucumbers is easy and rewarding. Using a trellis to help the vines grow as tall as they grow wide, it’s an adventure to sift through the big leaves and pretty yellow flowers each day to find ready-to-pick cucumbers hidden inside. But when you have an abundance of anything perishable, the question is always: what should I do with it all? Here are ideas for using this superfood daily.

Make pickles. Let’s get the obvious one out of the way first. Find your favorite mason jars and make a brining liquid for turning your cucumbers into sweet or sour pickles. Check out recipes here and here.

Freshen up your H2O. We all need to stay hydrated in the … Read More

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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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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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Mr. Edward Lee Goes to Washington, with Succotash

Inside the mind of Chef Edward Lee before his new restaurant opens at National Harbor

By Tim Ebner

Photo courtesy Hannah Hudson Photography.

Photo courtesy Hannah Hudson Photography.

By all accounts Chef Edward Lee is a Washington outsider, and he kind of likes it that way.

It’s not to say that Lee doesn’t have a dedicated following. He’s a James Beard nominated chef from Louisville and most recently starred in the hit PBS Food series, The Mind of a Chef.

But by D.C. standards, he’s pretty low on the totem pole. He landed here on Wednesday, and he doesn’t really get noticed on the street. To Lee, this outsider perspective has given him a new way to look at the region’s food.

Soon he will open Succotash at National Harbor, a dining and retail area known more for chains, like McCormick & Schmick’s, Nando’s Peri Peri, and Potbelly. That doesn’t really seem to bother … Read More

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A Night at Silver Spring’s Sligo Cafe

by Rachael Bender, special to EdibleDC

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Sligo Cafe features rotating artwork from the Zenith Gallery.

When you don’t like your lunch options, what do you do? Open a restaurant, of course. “We’re a neighborhood business,” said owner and former music exec David Galinsky, who discussed how he built out the space for the recently opened Sligo Cafe in Silver Spring. While not in the most picturesque part of town, the eatery is walking distance from metro and the interior design makes you forget about what’s going on across the street. The industrial office space is transformed with purple and silver decor and rotating artwork from Margery Goldberg’s Zenith Gallery. And the big windows open up to the sidewalk patio so everyone can enjoy the weekly live music featuring local artists.

But patrons really come for the food from head chef Corey Locker. One of the creative dishes on the … Read More

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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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