Archive | Recipes

Chef Tarver King Recipe Preview from The Farmland Feast

Top Chefs and Farmers Headline FRESHFARM Markets Farmland Feast

Tickets Available Now for Cocktail Opener!

The “First At The Feast” cocktail party on November 2 kicks off FRESHFARM Markets Farmland Feast evening in high style. Farmland Feast is one of DC’s most noted events celebrating local farmers and local food and serves as FRESHFARM Markets largest fundraiser. This year’s line up of food and drink is outstanding. Attendees can get fresh, local oysters, belly up to the beer bar, both curated by Rappahannock Oyster Company. And then the highlight of evening: Delicious small bites from eight of the city’s most talented and committed locavore chefs, regional wines and seasonal cocktails crafted by six of the best bartenders in DC. This event will sell out – so make sure and get your ticket asap here:  tickets

2015 Farmland Feast Chefs

Cathal Armstrong, Restaurant Eve ⋅ Amy Brandwein, Centrolina ⋅ Tony Brown, … Read More

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Make a Spicy Kale Pie for National Kale Day

Kale PieRecipe by Chef Brad Walker, Boundary Road and photography by Kate Headley. From our Winter/Holiday Issue 2014.

Spicy Kale Pie

Serves 8

5 pounds uncooked kale, remove the leaves from tough stems

12 dried chile peppers

4–5 cloves garlic, shaved

Salt and pepper to taste

1 tablespoon lemon juice

3 Tablespoons olive oil

1 cup, shredded Parmesan cheese

Sauté chile peppers and garlic until aromatic in 3 tablespoons olive oil, then add kale and season with salt and pepper. Allow kale to cook down to desired tenderness, then turn off the heat and add lemon juice. Squeeze excess liquid from kale until it is quite dry. (Pro tips for this: Many people use a clean old dish towel that they’ve dedicated to squeezing greens like kale, spinach or collards–because, well, it will be green. Others use lots of paper towels to wring it dry. You can also use a potato … Read More

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A One Pot Curry to Love

SeasonalBowlResized-1Words and Photo by Alexandra Dawson

Thai Squash Curry

From our Fall 2015 Issue. This recipe as prepared is vegan.

Serves 5

This is what I fondly refer to as weeknight curry—that kind of cozy and seasonally inspired one-pot wonder you can throw together on a Sunday evening and defrost when the going gets busy. Comforting without the comfort-food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while still leaving you light and bright in the midst of the lingering warmer weather. I happened to use zucchini and summer squash, but this is an unbelievably flexible recipe, lending itself well to sweet potato or butternut squash as the seasons change.

2 tablespoons red Thai curry paste
2 cups low-sodium vegetable stock, divided
1 yellow onion, diced
1¾ pounds summer squash, diced (I used zucchini and pattypan squash)
½ pound … Read More

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Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC


It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.


Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey … Read More

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Kiwi Berries Grace the Fall Harvest

From China to New Zealand on 80 acres

Raphaellewithripekiwi From Edible DC Fall 2014. Words and photographs by Shulie Madnick, special to Edible DC.

Growing native crops may be all the rage these days, but organic farmer Heinz Thomet likes to push those boundaries. On a visit to his farm, Next Step Produce in Newburg, Maryland, you’ll find crops that are indigenous and naturally thrive in the region—greens, carrots, onions, eggplant and tomatoes—alongside exotic crops including figs, Chinese mulberries, persimmons and kiwi berries. Thomet’s philosophy is that crop diversity sustains a year-round working farm, providing full employment to his workers rather than focusing solely on cultivating a handful of seasonal crops that supports a system of migrant workers forced to hop from farm to farm in search of work. More importantly, however, he sees it as a way to create harmony with the land and nature.

Planted 12 years ago at … Read More

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Pavlova crop

by Meredith Tomason of RareSweets

Meringue base:

6 egg whites

¼ teaspoon salt

1⅔ cups sugar

½ teaspoon vanilla extract

1½ teaspoon cornstarch

Whipped cream:

3 cups heavy cream

1½ tablespoons confectioner’s sugar

1 vanilla bean pod

2 teaspoons bourbon (optional)

Fruit and nut topping:

Assorted fresh seasonal fruits (approximately 10 ounces of fruit)

½ cup local wildflower honey

¼ teaspoon salt

½ cup toasted and chopped pistachios, hazelnuts, or almonds

Preheat oven to 200°. Using a 9-inch cake pan, trace a circle onto a piece of parchment paper (reverse the paper for baking so that the ink does not touch food). Using a whisk or stand mixer, whip egg whites until frothy, then slowly pour in the sugar while still whipping at medium speed. Once white in color, add the vanilla extract and salt. Whip whites until glossy with very stiff peaks. Sift cornstarch over whites and fold into … Read More

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Goat Cheese and Blackberries, A Summer Love Affair

Words and photos by Sara Axelrod, special to Edible DC


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.)


Goat Cheese Medallions

– 1 large egg white

– 1 … Read More

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Brunching with Bagels

Words and photographs by Joy Jaynes – Recipe development and styling by Rebecca Gallop
This story appeared in our Summer 2015 Issue.
 header image bagel

We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.

The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.


So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.

Here are a few tips and tricks to help your brunch go off without a hitch:
• Prep the dough the day
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Blackberry Cobbler with Lavender Ice Cream

Willowsford_Blackberry_LowResBy Bonnie Moore, special to Edible DC

This dessert is remarkably easy to put together and the rewards are delicious. Sweet summer fruit with a buttery biscuit topping—what’s not to love? Blackberries are at the peak of their flavor; try this now or freeze some blackberries to make a cobbler later.

Blackberry Cobbler

¾ cup sugar

2 tablespoons cornstarch

5 cups blackberries

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons cold unsalted butter, cut into cubes

⅓ cup buttermilk

Preheat oven to 375° F.

Combine the sugar and cornstarch in a small bowl. Place the berries in a saucepan, stir in the sugar mixture and bring to a simmer over medium heat. Simmer for 2 minutes. Pour the fruit mixture into a 2-quart baking dish and set aside.

In a small bowl, combine the flour, sugar, salt and baking soda. Add the … Read More

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Raise a Glass to Rickey Month

RickeyNewFrom the Summer 2015 Issue

Words by Tim Ebner and Photographs by Hannah Hudson

Washington, D.C., can be a complicated city. Between the partisan gridlock on Capitol Hill and the literal gridlock of a city designed by a 19th-century French-American (thanks, Pierre L’Enfant) the District can sometimes be a difficult place to navigate.

Thankfully, D.C. has a drink that’s decidedly uncomplicated, and you’ve probably met this drink before: the Rickey, a refreshingly cool cocktail tailor-made for the heat and humidity of a mid-Atlantic summer. It’s a homegrown drink that’s so good, the D.C. City Council even proclaimed July as Rickey month.

This drink is said to have been originally conceived in 1883 at Shoomaker’s, a bar that stood at the current site of the JW Marriott on Pennsylvania Avenue, NW. Stop by the hotel bar, and you will find a plaque commemorating the spot where the drink was first fixed … Read More

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