Recipes

Spring Tacos? It’s a Thing! Chaia Shares Farm-to-Taco Recipes

tacos with ringWords by Susan Able with photographs by Hannah Hudson and styling by Raisa Aziz.

If you’ve been smitten by the flavorful vegetarian tacos served up by Chaia at FRESHFARM’s Dupont Circle market, then you’ve joined the throngs who waited patiently in line and then plopped down on the nearest curb or bench to devour them. Chaia’s first retail space will be opening later this spring in Georgetown. Here, Chaia founders Bettina Stern and Suzanne Simon share some of their early spring recipes with Edible DC, highlighting the season’s freshest vegetables loaded in their handmade corn tortillas. Try the taco mavens’ spring salsa and roasted carrot tacos, recipes below.

Suzanne and Bettina

Suzanne Simon and Bettina Stern, the founders of Chaia DC.

 

Sorrel and Jalapeño Salsa

Sour and lemony, this bright green sauce really stands out when paired with our potato and kale taco, or the sweet roasted carrots below. This seasonal … Read More

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The Buzz: A Cool-as-a-Cucumber Twist on a Cinco de Mayo Classic

Cucumber margarita alone

The Cucumber Margarita

Words by Tim Ebner, Photographs by Space Division Photography
- from the Spring 2015 Issue of Edible DC

If you’re drinking margaritas by the pitcher or from a frozen slushy machine, you’re probably doing it wrong. Or, at least that’s what El Camino bartender Mick Perrigo says. “We don’t use mixes. It’s gross. It has to be freshly juiced,” he says. Stop by his bar in D.C.’s Bloomingdale neighborhood before the happy hour rush and chances are Perrigo is juicing. It’s the daily regimen he undertakes for margaritas that come with a refreshing twist: cucumber juice.

He turns this juice into simple syrup and serves it in drinks that he makes nightly. Tomorrow he’ll do it all again because he’s fresh obsessed. It has to be squeezed juice; no bottles of Margaritaville mix here.

El Camino making juice

El Camino’s Mick Perrigo mixes up a batch of cucumber margaritas.

“I like … Read More

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The Skinny on Asparagus

By Eugenia Bone, author of The Kitchen Ecosystem, special to Edible Communities

SAMSUNG CAMERA PICTURES

When my son was very young he was a binge eater. One fall he ate tomatoes and apples. Just tomatoes and apples. The following winter it was ground beef. But after a full Spring of his eating pretty much nothing but baked asparagus, which he nibbled from top to bottom, I became exasperated and asked his doctor if these eating habits were going to cause malnutrition or…or what? But Dr. Heiss put my worries aside. He said the whole idea of a daily food requirement was bogus (and some say a government-supported fiction perpetrated by the food industry lobby), and that a good diet only makes sense from an annual perspective. Over the course of a year, at the rate my son was going, his diet was perfectly fine. I started to think about this, and how … Read More

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Roasted Mushroom Salad–A Winner Salad from Early Spring Farmers Markets

by Susan Able, EDC Publisher and Editor in Chief RoastedMushroomsVeryFinal

 

Wheee! The farm market this past weekend was a blustery affair, and we huddled around the coffee guy probably more than he wanted to see us. But we did get our hands on some delicate and wonderful spring greens, tatsoi and mizuna, the last of the first watermelon radishes (or maybe that is the other way around?) and some amazing mixed mushrooms from a farm in southern PA.

All I could think of was the flavor and smell of roasting mushrooms, tossed while still a little warm with the greens, and maybe some radish for crunch. I’d seen a recipe like this a few years ago, and sure enough, with a little internet research magic I found one via Bon Appetit, but top by a poached egg. We skipped the egg altogether, adapted it a bit and then just sat … Read More

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Snow Day Recipe Winners Share Their Winning Recipes! Shop Tonight, Cook Tomorrow

snow day lamb

Lamb and Barley Stew with Rutabaga & Kale

Makes 6 servings – Freezes well!
Special to Edible DC by Kathryn Warnes

¼ cup of olive oil
1 ½ lbs lamb shoulder chops
1 medium onion, peeled and diced
1 leek, trimmed, washed and thinly sliced up to the light green part (save the dark green part to make stock)
3-4 carrots, peeled and diced
3 celery ribs, diced
4 garlic cloves, peeled and minced
1 medium rutabaga or 2 small turnips, peeled and diced
1/3 cup white wine
1 (14.5-15 oz) can of diced tomatoes
5 cups of broth (homemade or store bought chicken or beef)
2 bay leaves
2 tsps of fresh thyme
1 small bunch of kale (about 2 cups, torn up into pieces)
Salt & pepper to taste

1. Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper, brown both sides, … Read More

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Oyamel Pork with Red Chile Sauce

by AJ Dronkers, EdibleDC Digital Editor 

"Media Naranja" with Fedencio Clasico, sour orange, habanero, egg white and bitters + "Puerco en adobada" local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

“Media Naranja” with Fedencio Clasico, sour orange, habanero, egg white and bitters + “Puerco en adobada” local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

Last week, Edible DC previewed the Oyamel Tequila & Mezcal Festival, which officially launches tonight, March 2nd, and goes until March 15th. For $60, you can drink a variety of mezcal cocktails and feast on specialty dishes inspired by culinary team trips to Mexico. In particular, I loved the Media Naranja cocktail, a play on a traditional Pisco Sour where the egg white really balanced out the smokiness of the mezcal. We also got a chance to chat with Executive Chef Colin King about how he merges his internationally inspired cuisine with local producers.

“One of the many aspects of the menu that excites us at Oyamel is that we represent so … 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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Farro Risotto with Roasted Pumpkin and Pepitas

Chef de cuisine Harper McClure’s day job is managing the seasonally changing menus and culinary team at BRABO and BRABO Tasting Room, but he was happy to provide a specially designed appetizer for FRESHFARM Market’s annual fundraiser. The “First at the Feast” cocktail party precedes the Farmland Feast dinner, and cocktail party attendees will have small bites designed by eight of DC’s top chefs along with seasonal cocktails concocted by three of DC’s best bartenders. Attendees can also taste local wines with listening to Bluegrass Hall of Fame inductee Tom Gray and his band, the Appalachian Flyer.

harperChef Harper McClure

This event is near and dear to Robert Wiedmaier’s heart and his team, and Chef Harper was happy to participate as one of the featured chefs at the event. A big supporter of farm markets, Chef Harper grew up outside Syracuse, and has had experience working on a strawberry field … Read More

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Baked apples for the soul

by Kristen Hartke, managing editor of Edible DC

HomesteadPickingApple Picking Locally at the Homestead Farm in Poolesville, MD (Photo by Raisa Aziz)

I really love to go apple picking in the fall. It may be a throwback to my childhood in New England, but there is something about going out to the orchard on a crisp autumn afternoon, with fat bumblebees buzzing around the fallen apples on the ground and filling a bushel basket so full of Staymans, Honeycrisps, and Macintosh that it takes at least two people to carry it. For my family, it was Bishop’s Orchard in Guilford, Connecticut, where my dad and I would pick so many apples that we’d feast on them for weeks after, my mom making everything from dumplings to pie to chutney. But the treat that we loved best was baked apples, oozing and caramelized from the oven and then topped with … Read More

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A Focus on Fresh and Rustic in the Tuscan Countryside

by Wille Harner writing from Tuscany, special to EdibleDC

I’m studying Italian cuisine for several months this fall, in Italy, where the slow food movement was born. My experience is focused at the Villa Borgo Pignano, located in the foothills of Tuscany outside of the town Volterra, where it seems that both cuisine and culture thrive from the gardens. The 750-acre property sources its food from its own fields and its biodynamic garden. Here ancient wheat is ground into flour, farro is grown and harvested on site, and honey is produced from the property’s swarming hives. From the gardens, tomatoes have been in full swing for the summer weeks and have finally started dwindling, as well as copious amounts of salad greens, green beans, potatoes, squash, cucumber, and recently a fresh crop of just-dug Jerusalem artichokes.

Farmer Davide, the head farmer in one of the properties greenhouses giving things a good Read More

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