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Thank you both! I love all the organic/biodynamic winemakers out there. Will be sure to report back after our trip.

I love zucchini brushed with olive oil, seasoned with sea salt & oregano and grilled. Or in a skillet "hash" with sausage & peppers, or with yellow squash, milk & cheese in squash gratin. And one of my recent favorites (but least healthy!), shredded in pasta alfredo. The gratin and pasta recipes have also proven very kid-friendly.

Thanks for this! I grew up just up the road from Dundee, but sadly moved away before turning 21. Our annual Oregon trip is coming up next month, and I'm always torn trying to choose which wineries to visit.

Does anyone know if the powers that be have ever considered opening Dupont for a second day? The Union Square Greenmarket in NY is open four days a week. I know DC doesn't have NY's population density, but it seems many of the the DC markets have really exploded in popularity in the last couple years. Surely Dupont could sustain a second day each week, at least during the summer months. I'd love to see it open on a weekday, but that's purely selfish as my office is just a few blocks away. For now, I'll just make sure my toddler wears his Man U jersey when we go to Dupont.

Steve has had both lamb and pork ribs recently, but was sold out of both by the time we got there last Saturday (mid-day). Definitely get there as close to opening as you can - or call ahead.

I love basil and strawberries, also will add balsamic and black pepper sometimes. I recall once having blackberries and sage together, haven't tried pineapple sage though so I don't know how different it would be. Please post what you come up with!

Had a rushed visit to the Del Ray market Saturday as we were on our way to the music festival, but it looks like summer produce is arriving in full force. D&S had peaches that were selling out quickly, tomatoes, squash and white corn were available from all the usual suspects. (LOVE that golden zucchini from Three Way Farm monavano mentioned - my toddler has been known to bite into it before we even get out of the market.) The mushroom lady will be on vacation next weekend (the 5th), just fyi.

The On the Gourmet truck is too cute. I was at West End again yesterday but forgot to ask if they had Keswick's ricotta, which is my favorite and no longer carried at Cheesetique. Also at West End this weekend, Bigg Riggs of WV with sour cherries and "patriotic potatoes" (red, white & blue) for the 4th. I made a rookie market mistake and bought 4 baskets of Rainier cherries at Westmoreland before making my opening lap -- of course they were $2 cheaper at a different stand. Oh well.

Not listed above, but my blog, FoodieTots, focuses on farm fresh foods from local markets and our CSA. I also read two other blogs focusing on local foods, The Garden Apartment and The Food Scribe.

The husband and I had the new patatas last night and were very disappointed. The spicier tomato sauce is nice, but the chips just don't soak up the sauces the same way a good potato chunk does. And because we were dining at the Crystal City location, where the kitchen sends out dishes in bizarre order (cold soup appetizers brought out last?) and too quickly, the chips had gotten soggy by the time we got to finish them.

FireFlies' whole wheat pizza crust is surprisingly tasty. Were there Wednesday and they were celebrating the bar renovation with discounted new cocktails. Had a tasty gin & ginger concoction. A good place to stop if you're in the neighborhood. They're also great for kids, with complimentary popcorn and a ball of pizza dough to play with while you wait.

Made my first trip of the year to the West End market this past weekend, and was pleased to see it's grown quite a bit since it's first go last year. Got organic brown eggs from Hilldale Farms - not sure if organic tastes any better than their regular ones, but I like to support farmers who go through the hassle of getting certified. And for folks looking for berries, Westmoreland Berry Farms was there with a full table -- blue, black, red & black raspberries, sweet cherries and strawberries: Smith Family Farm meat was new to me (not to be confused with Smith Meadows meats at Del Ray and many other markets), and offering tasty sausage samples. It was nice to see an actual market manager and some recipe suggestions at the booths -- something I wish we could have at my usual Del Ray market.

This was my first Slow Food event, and first time at Mio, and it was fantastic. The menu: Reception - Chef Stefano Frigerio, Mio Beef carpaccio with quail egg Rabbit pastilla Ballontine of foie gras with rhubarb compote Crispy cone with burratta and olive tapenade A fun cocktail of Citron, passion fruit, jalapeno and ginger was served, but unfortunately does not seem to be on their regular menu. (At least it's not on the website.) First Course - Chef Todd Gray, Equinox Weezie's sauteed soft shell crab with Rappahannock kale, pickled red onions and toasted pecan butter Second Course - Chef Anthony Chittum, Vermilion Pan roasted sablefish, whipped baccala, crispy Davon crest blossom and saffron froth Third Course - Chef Frigerio, Mio Braised beef cheeks with soft polenta and fennel salad Dessert Course - Chef Josh Short, Buzz Bakery Toasted angel food cake, strawberries and Virginia honey ice cream The wine pairings were all from Bonterra Vineyard, Mendocino (biodynamic). The foie gras with rhubarb and soft shell were probably my favorites, but it was all excellent. The beef cheeks (from Virginia's Eco-Friendly) won raves from the diners at my table. Great food and a great time.

From the last newsletter, the cheese bar is now open till 10 on Friday and Saturday nights - and now serving wine flights. They have a great menu of tasty sounding paninis, soups and salads, but I've only focused on the cheese and charcuterie thus far. Some recent favorites: Nevat, a slightly sweet, delicate and creamy Spanish goat cheese, and the stinky and luscious Grayson (Virginia washed-rind, cow's milk). The spicy citrus olives, one of the optional accompaniments, are divine.

That's interesting to hear. I've sampled Mom Made's products at the market and when she started selling at Whole Foods, but never bought them because I made my own baby food. I think the people who are willing/committed to pay more for organic foods are probably doing the same and making it themselves. Too bad, it seemed like a great idea. I have friends in CA who used a frozen baby food delivery service - with much more variety in flavors and I presume a little more cost effective since you buy in bulk.

Not cheap, about $15/lb. for the leg. I'm afraid I didn't pay attention to the other cuts since I was just looking for the leg for Easter dinner. After I posted it occurred to me that when the new Del Ray butcher shop opens, MOM's vegetarian slant won't be such a problem since the two can easily be combined in one shopping trip!

I was thrilled to see MOM in Alexandria is now carrying local, all-natural lamb. It's from Fields of Athenry in Purcellville, Va., and was by far the freshest and most tender leg of lamb I've ever tasted. Had the pleasure of meeting the owner at the store last week as she was sampling their lamb sausage in a cheesy egg casserole. I much prefer shopping at MOM's over Whole Foods (cheaper, fresher, and more actual organic produce), but they just haven't had the meat and fish selection that we need. Hope this is a sign of things to come on that front!

If anyone else is as eager as I am to check out the wine & cheese bar, an employee this weekend said the target date to open is the 25th. Caught a peek behind the curtain while passing by one evening - the space looks great with a long, inviting bar. Oh, and rumor is the store part will be open late on bar nights, so you'll be able to pick up cheeses "after hours" even if you don't stay for drinks. - a Cheesetique groupie

It is a small but interesting selection. The owner did offer to try to track down a specific wine someone was looking for when I was last in the shop. And I believe they're only doing tastings on the weekends, for now.

I joined a CSA (Potomac Vegetable Farms) for the first time last year and really loved it - can't wait for the season to start this year! We did get a lot of Swiss chard and other greens which I'd never cooked with much before. I bought Jack Bishop's "Vegetables Every Day" cookbook and it was a great resource for ideas each week. Also, Clagett Farm in Maryland has a great blog where they post a lot of recipes during the season.