Roasted Brussels Sprouts and Kale Caesar Salad

by Alexandra Dawson

Overwhelmingly vibrant, understatedly grand, and impressive enough to warrant “main course” status, this seasonally inspired salad is not to be missed. Made with crispy baguette croutons, creamy tahini and Dijon mustard–based Caesar dressing, sweet Bartlett pears and nourishing Brussels sprouts roasted to near perfection, this vegan salad can also be topped with thick slices of avocado and extra croutons. Brussels sprouts not only pack a huge (and, for some, an acquired) flavor punch, but also contain sulforaphane, a chemical believed to contain anti-cancer properties, and are also a great source of belly-filling plant-based protein and fiber and immune-boosting vitamin C.

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Serves 8, generously

Roasted Brussels Sprouts & Baguette Croutons

1½ pounds Brussels sprouts, tough stems removed, shredded

2 tablespoons olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

1 mini day-old baguette (about ½ pound), cut into bite-sized cubes… Read More

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Would you drink a beer that’s 200 years-old? Bluejacket’s Greg Engert and Beer Historian Michael Stein set out to make some of D.C.’s first beers

By Tim Ebner, special to Edible DC

Okay, so it turns out that a 200 year-old beer doesn’t taste so skunk after all. Not that you should ever try a beer that’s been aged for two centuries. But if we’re talking historic beers — replica ales brewed in a similar fashion as they first were made centuries ago — then turn to Greg Engert and Michael Stein for a sip.


(Photo credit: Smithsonian’s National Museum of American History)

Engert is the beer director for the Neighborhood Restaurant Group (which runs Bluejacket brewery and other beer bars like Churchkey) and Stein is a local beer historian and homebrewer.

The duo share a passion for both history and brewing, and recently collaborated on a few beers made at Washington, D.C.’s first brewery.

Maybe you were one of the lucky few to taste these historic beers at a special tasting held at … Read More

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Gluten Free Super Bowl? Yes! Recipes from the Virginia Gold Cup Tailgating Competition Winner

Gluten Free and “Gettin’ Nauti” at the Virginia Gold Cup Tailgating Competition

by Alexandra Mannino, special to Edible DC

Editor’s note: Alexandra Mannino was the winner of this fall’s Virginia Gold Cup Tailgating Competition. Edible DC served as one of the judges for that event, and fell in love with her winning recipes. We asked if she would share them and a recap of her adventure. We were so happy she agreed and said, “Many of your #superbowl party favorites are naturally gluten-free! Try a crowd pleasing chili, a mile-high stack of nachos with corn chips, or pair a beautiful cheese and charcuterie plate with some fruit.” Her recipes are at the end of this article. Did we mention the candied bacon?

I was blessed to spend the summers of my youth in the waters of Virginia. My family’s long history of boating has evolved since my sister and I … Read More

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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.

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,

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



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


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


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


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.


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


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.


Bourbon … Read More

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