Jump to content

14th & U Market, 14th & U Streets NW


TedE
 Share

Recommended Posts

Late last week as I was jogging by Bar Pilar I noticed a sign up announcing a new Saturday farmers market at 14th and U which was supposed to start up this past week on 6/2. I would have wandered by to check it out but was out of town all weekend. Did anybody happen to see it in operation? I'd love to have another option in the neighborhood in the likely event that I miss Dupont on Sundays.

Link to comment
Share on other sites

The 14&U Farmers Market reopened today for the season--for your SATURDAY night dinners.

None of the farmers are at Dupont and there are several who do not come to any other DC markets at all. Today we had Strawberries, asparagus, many kinds of greens and salads, walnuts, pastured pork, green garlic, Breadline bread, apples, honey, canned peaches, lots of herbs and vegetable plants, container gardens of lettuces and herbs and tomatoes.

Link to comment
Share on other sites

Is there a web site for this market?

Any reliable place to find out more about the farms, producers, folk who run it...?

Thanks!

Anna,

I am not aware of a website, but Robin Shuster (the market organizer, I believe) sends a weekly email about the market, the producers, and the produce. To join the U Street list and/or the Bloomingdale list, email Robin at robin.shuster@verizon.net.

I went to the U Street Market today and purchased asparagus, strawberries, green garlic, a tomato plant, and a scone. I'm sure you'll see me at Dupont tomorrow since I'm out of yogurt!

Link to comment
Share on other sites

Anna,

I am not aware of a website, but Robin Shuster (the market organizer, I believe) sends a weekly email about the market, the producers, and the produce. To join the U Street list and/or the Bloomingdale list, email Robin at robin.shuster@verizon.net.

I went to the U Street Market today and purchased asparagus, strawberries, green garlic, a tomato plant, and a scone. I'm sure you'll see me at Dupont tomorrow since I'm out of yogurt!

Link to comment
Share on other sites

This week at 14&U:

Come meet our NEW BAKER: AISHA Wilson Bond lives in Bloomingdale and wins the

award as our most local of local producers. She makes pies and bread puddings from her

Great Grandmother and Great Aunt's recipes.... this week she is bringing her strawberry bread made from local

strawberries. Hers are the best bread puddings I have tasted: custardy, light, almost like a

souffle-- and seasoned with freshly ground spices.

Lots more STRAWBERRIES. . And ASPARAGUS purple and green at Kuhn, McCleaf, Truck Patch, Garner.

Also lots of plants for your gardens and container: of herbs, vegetables, flowers.

Our Orchards, Kuhn and McCleaf will have rhubarb to cook with those strawberries and

lots of good recipes. Apples include Fuji, Goldrush, Pink Lady, Red and Golden Delicious

and maybe Braeburn apples, asparagus, cider , mint and chocolate mint, honey.

Also, asparagus, aloe plants, and some lettuces: Romaine, Prize head, and Butter Crunch.

Garner: strawberries, asparagus, lettuce, radishes, spring onions, arugula, turnip

greens, swiss chard, possibly beets .Also, herbs, veggie plants, very pretty hanging.

baskets and bedding plants.

Mountain View : Try their spicy spring salad greens, Mizuna, bunches of Mustard Greens

(Osaka Purple, Green Wave, Ho MI Z, Swiss Chard, Kales, Collards, Baby white Haukrei

turnips withi their greens, green garlic, radishes, thyme, parsley, sage.

Plant starts: Tomatoes, Peppers, hot peppers, flowers,lettuce, chard, and herbs

Truck Patch has a variety of salad: mesclun, arugular, lettuce mix, baby spinach brassica mix, stir fry mix and braising greens and pastured pork:

thick chops bone in and bone out, loin and shoulder roasts, Boston but, spare ribs, baby backs, hams, scrapple and bacon. LOTS of Asparagus.

Brian's pigs root around in shady groves. Very pampered. I visited several times.

Breadline's stand is between Truck Patch and McCleaf now. They will

have lots of croissants, baguettes, muffins, and breads.

See you Saturday, rain or shine!

DAte: Saturday May 17th

Time: 9 am - 1 pm

Where: 14th and U Streets NW (sidewalk of the Reeves Center)

Anne, Our web site will be up in less than two weeks

Link to comment
Share on other sites

If you are interested in joining the email list for the 14th & U Market or the Bloomingdale Market, please email Robin at this address and in this format so that she does not get spam. Thanks!

robin.shusterATverizonDOTnet

actually, please convert the AT and the DOT to the @ and . when you email me. Writing out the AT and DOT in words in public prevents sweeperbots from grabbing the address and using it for spam. But anyone writing to me should convert it to the usual @ and . or it won't get to me.

Many thanks.

robin

Link to comment
Share on other sites

This week at 14&U:

Come meet our NEW BAKER: AISHA Wilson Bond lives in Bloomingdale and wins the

award as our most local of local producers. She makes pies and bread puddings from her

Great Grandmother and Great Aunt's recipes.... this week she is bringing her strawberry bread made from local

strawberries. Hers are the best bread puddings I have tasted: custardy, light, almost like a

souffle-- and seasoned with freshly ground spices.

See you Saturday, rain or shine!

DAte: Saturday May 17th

Time: 9 am - 1 pm

Where: 14th and U Streets NW (sidewalk of the Reeves Center)

Full Disclosure: I watched George Michael video's with Aisha in the 80's. We had lost touch but I stopped by the market last Saturday to check out her stand. The bread pudding, which she had out for sampling, is truly amazing. I purchased a strawberry bread that makes banana bread taste like a wanna be. This is seriously good stuff.

I haven't had her pecan pies yet but metrocurean thinks it's good enough to write about. Aisha's baked goods are also available at Sunday's Bloomingdale market.

Link to comment
Share on other sites

Full Disclosure: I watched George Michael video's with Aisha in the 80's. We had lost touch but I stopped by the market last Saturday to check out her stand. The bread pudding, which she had out for sampling, is truly amazing. I purchased a strawberry bread that makes banana bread taste like a wanna be. This is seriously good stuff.

I haven't had her pecan pies yet but metrocurean thinks it's good enough to write about. Aisha's baked goods are also available at Sunday's Bloomingdale market.

Aisha will have MORE strawberry bread, pecan pies and bread pudding this weekend.

We will also have tiny Yukon gold and Pontiac Red new potatoes, LOTS of strawberries, LOTS of asparagus, the first of the Sugar Snap Peas (and they will go fast), MAYBE the first of the zucchini but no promises about that one. Truck Patch will have every cut of pork you could want for your barbecue.

GREAT GREENS... and the first of the SUGAR SNAP PEAS (come early for the peas):Salad Greens, Romaine, Purple Head Lettuce, Mustard bunches, Swiss Chard (Green, RubyRed and Silverado Yellow) , Bok Choi, Kale, Hakurei turnips (so sweet you can just

cut them into a salad. , Radishes, Green Garlic. The first of the Sugar Snap Peas. Mizunabunches, Mesclun, Baby Spinach, Stir-fry greens. Spring Onions and oversized spring onions with the big bulb are great on the grill. Mint, Chives, Garlic Chives. Parsley,

Chocolate Mint,honey, apples, cider, rhubarb, honey.

Truck Patch Pastured pork chops you can grill Saturday night, spare ribs, loin roast, shoulder roasts,

baby back ribs, bratwurst and kielbasa sausages, scrapple, ham, bacon.

Lots of bedding herbs and veggies and flowers.

Breadline baguettes, breads, croissants.

Link to comment
Share on other sites

Brian over at Truckpatch is a pretty smart guy but I had to remind him that in order to get peas you have to let the vines stay tendrilled around their support system, not hack them off and sell them to yuppies looking for a new supply of natural dental floss now that fashions have changed and the original variety is in short supply. He laughed and told me that the evil farmer's cabal -- which has already tricked us into paying exhorbitant prices for the the kind of weed that grows through the cracks in your driveway (purslane) West Virginia hollows (ramps) and the field you were cutting through and unfortunately wearing shorts (nettles) -- has identified the next invasive plant to be sold for $6 a bunch: velvetleaf. "Velvetleaf is now widely distributed and considered a major weed of croplands in the U.S., particularly the Midwestern states, and in eastern Canada (as cited in Warwick and Black 1988)... a Class A noxious weed in WA. It is a noxious weed in British Columbia, where it was discovered in 1990 in corn and raspberry plantings. Velvetleaf is also a noxious weed in Colorado, Iowa, Michigan, Minnesota, Oregon, Quebec, and Vermont...." and new side dish in a swank restaurant outside Baltimore.

You heard it here first....

Link to comment
Share on other sites

Sugar snap peas were gone by 10:30. As was the scrapple. And, the loaf of strawberry bread will probably be gone by noon tomorrow.

There will be lots more sugar snaps AND English peas next week. We did have baby summer squash and zucchini attached to their flowers and they will probably have grown into adolescent squash by next week.

Link to comment
Share on other sites

There will be lots more sugar snaps AND English peas next week. We did have baby summer squash and zucchini attached to their flowers and they will probably have grown into adolescent squash by next week.

They said they's have blossoms next week.

Link to comment
Share on other sites

They said they's have blossoms next week.

New At 14&U Saturday May 31st.

Small Vidalia style onions

Squash Blossoms, mixed baby summer squashes, teenage summer squashes (zucchini, sunburst, 8-ball, yellow)

English Peas, shelled and unshelled

Sugar Snap Peas

Chioggio Beets

Broccoli

Lots of New Potatoes (Pontiac Red, Yukon Gold, Superior White)

Truck Patch salt brined, long smoked, hams

Plus:

Walnuts in Shells

lots of asparagus

rhubarb

salad greens and lettuces

bunches of salad greens, chards, kales, mustards

baby collards,

Stir fry greens

ASian Stir Fry greens

Bok Choy

Sweet hakurei Turnips

Purple Top Turnips

radishes

Pastured Pork -- chops, ribs, roasts, sausages

Breadline Bread

Kuhn's canned peaches

Lots of unusual herbs and veggies starts including both 24 inch and 8 foot okras.

NanBon's Strawberry bread, bread pudding and pie

Link to comment
Share on other sites

By the time I made it to market at about 10 there were only a couple of containers of zuccini with tiny blossoms attached so I didn't go for the bait. Hopefully next week.

The small handful of shelled English peas I grabbed were great and will be perfect for lunch this week. I also got sweet, plump strawberries and a pound of asparagus for $5 each. And of course another container of Nonbon's strawberry bread :lol: Her tiny buttermilk pecan pies make a perfect midmorning snack.

Link to comment
Share on other sites

New this Saturday at 14&U Farmers Market

9-1

Corner of 14th and U outside the Reeves Center:

garlic scapes at Mountain View -- makes great pesto and wonderful sliced into sautes

raspberries at Garner (at the start of the market )

cauliflower at McCleaf

broccoli at McCleaf and Garner

leeks at Kuhn

zephyr summer squash at Mountain View

LOTS OF STRAWBERRIES

English peas (shelled and unshelled) (Garner)

sugar snap peas (Mountain View and Garner)

baby new potatoes -- Pontiac Red and Yukon Gold (Garner)

asparagus

baby mixed squash (zucchini, one ball, 8 ball, sunburst, pattypan, Lebanese_)

6 inch summer squash (zucchini, one ball, 8 ball, sunburst, pattypan, Lebanese)

Vidalia-style sweet onions (Garner)

spring onions

chioggio beets

red beets

broccoli

cauliflower

rhubarb

leeks

Salad green:

Braising greens:

Kale:

Collards:

Chard:

Beets:

Hakurei turnips:

Purple-top/white-globe turnips:

Spring onions:

Sugar snap peas:

Small amount of summer squash: Zephyr mostly

Garlic scapes: LOTS

Pastured Pork from Truck Patch.

Breadline Bread

Aisha's strawberry bread!!!

Stop by and say hello

Robin

Link to comment
Share on other sites

H i everyone,

Here is your list of what the farmers expect to bring to 14&U Farmers market on Saturday, June 14th 9-1 in front of the Reeves Center. Hope to see you at market.

NOTE: If you miss Saturday, many of these producers are at Bloomingdale on Sunday, First and R, next to the Big Bear Cafe, 10-2.

Robin

NEW this WEEK:

green beans, pretty and small at Garner

carrots at Mountain View

leeks at Kuhn

gold and white and Italian cylindrical beets at Kuhn

snow peas at Truck Patch

baby arugula at Truck Patch

fresh green cabbage at McCleaf, Mountain View and Garner

Italian red and white and cylindrical beets at Kuhn and Mountain View

baby arugula back this week at Truck Patch

NEW Pound cake at Nanbon

Large Squash blossoms for stuffing at Garner

last week for Garlic Scapes at Mountain View

Also note: Shelled Peas at Garner

Mountain View

Sugar snap peas:

Garlic scapes: LOTS.

Mustard Greens:

Hakurei turnips:

Purple top/white globe turnips:

Squash:

Collard Greens:

Kale:

Swiss Chard:

Spring onions:

Salad Greens:

Braising mixed greens:

Beets:

Carrots:

Garner:

reg cukes

pickled cukes

cabbage

broccoli

Vidalia onions

beets-- choggia and red

turnips -- purple tops

summer squash-- mixed baby and adult

new potatoes red and yellow

squash flowers

swiss chard red and green

spring onions: red and white

shelled peas, unshelled peas and sugar snaps

romaine, green leaf and red leaf lettuces

sunflowers,

lilies at sunday market

turnips

some raspberries

Kuhn:

strawberries

asparagus

gold beets

blanca white beets

Italian cylindrical beets

Chioggia beets

McCleaf

kale-- extremely tender and sweet

spring onions

broccoli -- very good raw

cauliflower

cabbage -- green

tomatoes from greenhouse

apples

Truck Patch

Salad Greens

Mesclun

Pastured Pork

baby arugula

Snow Peas,

last week of strawberries,

braising greens (their mix includes baby spinach, mustards, ruby-streaked mustard, tatsoi, baby kale and chard.

And for you pastured pork fans, lots of fresh loin chops, boneless chops, and many kinds of sausages, great for the grill including bratwurst, kielbasa, Italian, Maple, sage, country.

Flowers at Faucher Meadows:

Lilies, delphinia, larkspur, peonies, campanula's,

yarrow.

Breadline breads

Nanbon's pies and bread puddings and fruit breads and for the first time, her pound cake. She is very excited about this new pound cake and I bet it will be even better with sliced strawberries.

Robin

Link to comment
Share on other sites

Hello,

Here is what we will have a 14&U on Saturday and Bloomingdale on Sunday

CHEESE and YOGURT: Keswick Creamery is joining 14 & U on Saturdays!

*My favorite yogurt--

*11 different aged raw milk cheeses-- cheddars and Fetas and Wallabies and Vermeer

*Fresh German style or Central European soft curd cheese (Quark)

*Fresh Ricotta and Italian Style Pressed Ricotta

*Fresh Cream Cheese with herbs

I am addicted to her Quark and I shamelessly adore Melanie's yogurt It is great with fruit, wonderful with cereal. I use a dollop of it on my zucchini soup and mix it with new potatoes or sliced roasted beets and mint. I used it all last summer on slices of roasted or fried eggplant.

Lots of samples for you to try!

What else is NEW this WEEK at 14&U Farmers Market. Saturday June 21st?

Tomatoes at Mountain View

cherries at Kuhn and McCleaf

Carrots at Mountain View

Raspberries at Kuhn

Purple peppers at Garner

hot peppers at Garner and Mountain View

green beans at Garner

yellow wax beans at Garner

roma beans at Garner

eggs at Mountain View and Truck Patch

leeks

heirloom gold beets at McCleaf and Mountain View

garlic at McCleaf

NanBon's new Pound Cake

Snow peas

Basil

Sage

Rosemary

LAST of the Strawberries. Last of the rhubarb

Mountain View: Come early for their eggs and the first of their Tomatoes I have been eating their sugar snap peas all week. Normally, I eat them like edamame, but someone made me a raw sugar snap pea salad last week (slice them finely and diagonally across the pod and dress with a vinaigrette with lettuce and spring onions. The contrast of the onions and the sweet, fresh pods was unexpected! Also look for their Swiss Chard, Kale, Collards, salad greens, carrots, beets, cabbage and turnips. Basil, Sage, Rosemary. LOTS OF squash. They are "organic" but not certified.

McCleaf's: kale is becoming known as a U Street Treasure. It is very tender and sweet. And so are their sweet cherries. More Sugar Snap peas, Snow Peas, red and heirloom golden beets, cauliflower, cabbage, zucchini

Truck Patch: Brian just came back from the butcher with lots of pastured pork of all cuts (chops of all size, bone in and out, roasts, steaks, ribs, baby backs, sausages: (Italian, Sage, Country, celery, maple, apple), ground and pork steaks). Grill. Grill. Grill. Although it HAS been cool enough for me to roast a shoulder as well. I do it with a spice rub in a slow oven (250 degrees) for hours until the pork reaches at least 140 degrees. Or use indirect heat in the Weber. Great picnic food, wonderful cubed and stir fried with snow peas or served over sauteed greens. Brian is a mint man, too: 3 different varieties for Mojitos. I like to dry mint for a few days and crush it over cucumbers and yogurt. Home-dried mint is so much more flavorful than anything you can buy commercially. Ask Paul B. for recipes tips when you buy.... He always has great ideas.

Garner: Purple peppers, hot peppers .skinny French- style green beans wax beans, Roma beans ( THREE BEAN SALAD this week). Summer Squash of all kinds, shapes and colors, chard, romaine lettuce, spring onions, cucumbers, turnips, new potatoes (Yukon Gold, Red Pontiac and white. Sunflowers, bouquets ....and our market favorite----Squash blossoms.

For me, Squash blossoms are Nature's way of providing me with superthin ravioli skins without having to roll out the pasta. Stuff them with some of Keswick's ricotta mixed with chopped fresh herbs, then saute them or fry them or roast them.

NanBon: Aisha has a brand new pound cake. Just in time to serve under those strawberries and raspberries (and Blueberries on Sunday in Bloomingdale) Cut up the berries and let the juices mingle with the pound cake. ( Try a little yogurt on it) And of course, she will have her famous bread pudding and pecan pie as well....

And Breadline has the bread you want to go with all of Keswick's cheeses.

Don't forget to stop by Faucher Meadows for a bouquet that will last you at least a week. Mine is still blooming happily.

See you Saturday.

Robin

Link to comment
Share on other sites

Hi Everyone:

This Saturday at 14&U on Saturday 9-1 and Bloomingdale (sunday 10-2)Farmers' Markets

Well, the big story is CORN this week at Garner. lots of Corn.

New:

Sweet Corn!!!

Tomatoes -- Tomatoes -- New Girls, Nyagous and Sungolds at Mountain View

Basil

Chocolate pudding for the kids at Keswick

Carrots

Eggplant at Mountain View

Black and Red Raspberries at Kuhn and McCleaf

Boothby Blond cucumbers at Mountain View

More varieties of Sweet Cherries at Kuhn

Green, Yellow, Purple bell peppers

Green Italian Frying Peppers

Cherry tomatoes

Baby summer squash at Truck Patch

bunches of collards and chard at Truck Patch

Eggs at Truck Patch

Just Dug Up New Potatoes-- Yukon, Pontiac Red.

Hot Peppers

Raspberry Frangipane at NanBon

Zucchini Bread

And just a reminder that we have Keswick Cheese in the Market now

Marinated Feta Cheese in olive oil

11 different hard cheese-- cheddars and Fetas and Wallabies and Vermeer

Fresh German style or Central European soft curd cheese (Quark) and Bovre

Fresh Ricotta and Italian Style Pressed Ricotta

Fresh Cream Cheese with herbs

and lots of Truck Patch's pastured pork, of course.

I have been using Keswick's yogurt in my cooking all week. I sauteed some Mountain View chard with spring onions in olive oil and garlic, mounded the chard on a plate and sauced it with yogurt. I let it stand for a few minutes while the yogurt mixed with the juices from the chard. What a great mixture.

I also made braised stuffed savoy cabbage with Truck Patch's ground pork and served that with the yogurt seasoned with mint and garlic. Another keeper.

It was delish on roasted beets, too, by the way....

Truck Patch: Lots of Pastured Pork for your July 4th picnics and barbecues: shoulder roasts, tenderloin, baby- back ribs, 1- inch thick bone in and boneless chops, loin roast - bone in and boneless, pork steaks..... plus all of his Italian, Sage, Country, celery, maple and apple sausages. Vegetables include baby and regular summer squash: yellow, zucchini, pattypan, arugula, bunches of swiss chard and collards, salad mix,

Mountain View: Tomatoes (New Girls, Nyagous and Sungold)--come early, they will go fast. As will the eggplants - first of the season. (Grill them and serve them with Keswick Yogurt seasoned with chopped chives and parsley) Heaps of squash-- zephyr, Geode, Seneca, Yellow Crookneck. If you love collards, this is the last week until the fall. Lovely salad mix. Green cabbage for cole slaw. Red Ace,Golden and Chioggia striped beets. Bunching onions. Hakurei Turnips, picking and Boothby's Blond Cukes...and the Basil. In fact, chop up the basil over that eggplant and yogurt.

Kuhn : lots of red raspberries this week and five or six varieties of sweet cherries. Blueberries, gooseberries, beets, leeks, cider, honey and a buy one-get one free sale on their canned peaches.

McCleaf's tender, sweet kale. Sweet cherries. Black and Red raspberries. Sugar Snap peas, Snow Peas, red and heirloom golden beets, cauliflower, cabbage, zucchini.

Garner: SWEET CORN! tomatoes, cukes and squashes, sweet and hot peppers, cherry tomatoes, cabbages (red , savoy, green ) colorful bell peppers ( purple, green, yellow) , green beans, green frying, field tomatoes, carrots, new Yukon, Red Pontiac and white potatoes, baby beets, arugula and radishes.

NanBon: lots of Aisha's homemade sweet things. New this week: Raspberry Frangipane and Zucchini bread as well...Pound cake, brownies, bread pudding...

Breadline: Lots of breads for your July 4th burgers and sausages. ( The rolls and baguettes will freeze very well. To recrisp them, preheat the oven to 400, then toss them in for 3 minutes so they are crisp outside and soft inside.) Plus your usual favorites: scones, muffins, croissants, breads.

BLOOMINGDALE ON SUNDAY:

REID has apricots, yellow nectarines, those fabulous cherries, blueberries, some strawberries, and herbs.

New Asbury has lots of lamb and shoulder chops --new cut for them.

Plus Garner, Truck Patch, NanBon, Breadline and 7th Street Garden.

Enjoy the Fireworks on Friday.

Robin

Link to comment
Share on other sites

So, every time I go to the market at 14th & U I am happily satisfied. Tonight I prepared my first okra of the season that I picked up last weekend. It was fantabulous. As I prepared them I thought about what the farmer told me. He said that okra was the most difficult veggie to pick. I said a little thank you as I stir fried them.

Also wonderful are the roma tomatoes and armenian cucumber I picked up... oh and the hydrangea are still beautiful too.

All and all a good haul from the market...

Link to comment
Share on other sites

So, every time I go to the market at 14th & U I am happily satisfied. Tonight I prepared my first okra of the season that I picked up last weekend. It was fantabulous. As I prepared them I thought about what the farmer told me. He said that okra was the most difficult veggie to pick. I said a little thank you as I stir fried them.

Also wonderful are the roma tomatoes and armenian cucumber I picked up... oh and the hydrangea are still beautiful too.

All and all a good haul from the market...

Glad you enjoy it! This week Garner is running a BIG sale on boxes of tomatoes. So, if you want to can, freeze, dry or otherwise preserve tomatoes, this will be a good week for it.

And we will have more okra (yes, it is very hard to pick. I am growing some myself this yea for the first time and I picked some this morning. It really resists being cut off the plant.

Some other things to tempt you.... at Mountain View, for instance:

Potatoes: lots...red, yellow, purple.

Tomatoes: Tons of heirlooms as they finally start to come in. About 20 different varieties

Cherry tomatoes: Sungold, Juliet, Black cherry

Peppers: Lots of green and some red and hot (hungarian hot wax, thai hot)

Eggplant: Orient Charm, Orient Express, Rosa Bianca, Nadia...

and a special guest producer on Saturday, Dolcezza Gelato, for the Dog Day Saturday Market with the following flavors created with local produce/cheese.

GELATO: Keswick Creamery LEMON RICOTTA CARDAMOM, Blue Ridge Dairy MASCARPONE, Valrhona Chocolate Amargo (dark chocolate gelato), Pistacchio di Bronte (sicilian pistacchio), Dulce de Leche. SORBETTO: Lime Cilantro (cilantro from Gardeners Gourmet), Lemon Opal Basil (Opal Basil from Gardeners Gourmet), Toigo Orchards YELLOW PEACH BOURBON, Toigo Orchards PLUM (whatever plum is available), Westmoreland Berry Farm RASPBERRY, Westmoreland Berry Farm BLACKBERRY, Toigo Orchards SOUR CHERRY

plus lots of peaches & nectarines, white & yellow,plums,maybe apricots,rambo,summer macs,blackberries,blueberries,red rasp, cider, honey tomatillos,onions,shallots,basil,cherry tomatoes, heirloom tomatoes,fennel from Kuhn, McCleaf and Truck Patch.

and Truck Patch pastured pork... and NanBon desserts and Bread line Breads and muffins.

Link to comment
Share on other sites

Dolcezza Artisanal Gelato and Sorbet has joined the market.

Mountain View (uses organic methods for all their vegetables. No Pesticides, ever. Organic in all but certification.)

Be sure to come earlyish for their excellent Grass Range Eggs. EGGPLANT, Swiss Chard, beautiful heirloom tomatoes and Cherry Toms. Peppers: Hot Peppers, of course, Hungarian yellow wax, Bulgarian carrot, Super Chilio, Thai and mushroom are Eggplant, Okra, Cucumbers, Squash, Leeks, Storage and Bunching Onions. Basil. Potatoes: Which one will Atilla decide to harvest this week?!

And if you are making tomato sauce or lots of roasted tomatoes for the freezer or gazpacho, ask about their seconds. A good deal for good tomatoes.

plus lots of peaches & nectarines, white & yellow,plums,maybe apricots,rambo,summer macs,blackberries,,red rasp, cider, honey tomatillos,onions,shallots,basil, fennel, leeks, cherry tomatoes, heirloom tomatoes,fennel from Kuhn, McCleaf and Truck Patch.

and Truck Patch pastured pork... and NanBon desserts and Bread line Breads and muffins.

Link to comment
Share on other sites

NEW: TENDER grass fed and finished beef.

We have a new producer with the best grass fed and finished beef I have tasted in the area. TENDER and very flavorful. They have a Piemontese bull and the beef fattens up nicely on grass and is tender without being fed grain. I keep repeating that because grass fed beef often is not tender.

He also raises geese and ducks (Mallards and Moscovy). The Mallard is also a revelation.

Saturday 9-1

14&U Streets NW

(And all of our other great producers, of course!)

Link to comment
Share on other sites

Free Cooking Class for two at the new CulinAerie Cooking School.

All 14&U Farmers Market shoppers: Get a free raffle ticket to win a free Cooking Class

at Susan Holt's and Susan Watterson's new CulinAerie Cooking School.

Two Cooking Demos this week at 14&U Farmers Market

10: AM -- Juiliette Tahar of Healthy Living, Inc will fry up a mess of fresh market greens.

11:30--Susan Holt, co-owner of CulinAerie, will demonstrate a Swiss Chard and Bacon tart.

12:30: We will pick the winner of the raffle. Win a free cooking Class for two at

CulinAerie, the new cooking school on 14th Street.

What is at market this week?

Kiwi berries, Bitter melon (bitter gourd), YOUNG pastured lamb, 100 % grass fed, half Piedmontese beef that is both delicious AND tender. Apples, pears, pastured pork, tomatoes, corn, peppers, okra, beans, cucumbers, potatoes, lettuces, salad mixes, Swiss Chard, Turnip Greens, Mustard Greens, Mizuna, Spinach, Zucchini, Winter Squash, Broccoli, black eyed peas, tomatoes, ciders, chestnuts, free range eggs, kales, sweet potatoes, pumpkin whoopie pies, eggplant, butternut, ,spaghetti, carnival, kubochi, winter squash,pumpkins, dahlias, cut Sheffield mums, Blue Salvia,Mexican Sage, Bread line cookies, scones,croissants, baguettes, breads, Keswick yogurt and cheeses plus....

Dolcezza Gelato and Sorbet!

Saturday October 10

9-1

14&U Streets NW in front of the Reeves Center.

Link to comment
Share on other sites

Here is what we will have at 14&U Saturday 9-1.

Goose Eggs . At Pecan Meadow Farm. Come Early.

Grass Range eggs at Mountain View

Pastured Pork at Truck Patch

Chestnuts at Kuhn.

Kiwi berries at McLeaf

100 % grass fed beef (half Piedmontese) at Pecan Meadow

Mountain View: Heirloom Tomatoes and multi- colored peppers, eggplant are still growing in the fields, thanks to all that summer heat we had until today. But the greens are happier to have cool weather: kale, head lettuce, chard, kale, mustards, bok choy, chinese cabbage. Purple- top turnips, arugula, sweet potatoes, hot peppers,eggplant, beets and radishes-- and come early for their grass range eggs!

Dolcezza: MORE THAN JUST A DESSERT Some of their sorbets are savoury....and many people use them as appetizers or serve them between courses. The Lemon Opal Basil is a perfect palate cleanser! And the sweet gelatos are great -- I love the pistachio but many people are swooning over the cinnamon.

Keswick: Their 100% Jersey cow milk makes delicious yogurt, chocolate pudding and both aged raw milk and fresh pasteurized cheeses. The cheddars all sold out before the end of the market last week but Melanie should be sending more this week. Lots of feta, quark, ricotta, too. Try some of Keswick cheddar or blue cheese with a Pecan Meadow hamburger or steak!

Kuhn: Honeycrisp, mutsu, gala, empire, jonathan, elstar, cortland, jonagold, northern spy, and other apples along with tomatoes, lots of winter squash (Please please please try the Italian butternut!) , pumpkins of all sizes, shapes and colors, their own excellent canned peaches (fresh are over!), honey, chestnuts, onions, sweet peppers ,a few red raspberries, asian pears and bartletts. Cider made from elstar, jonamac, honeycrisp, gala, and maybe some  tomatillos.

McCleaf: Kiwi berries? . . Apples, UV filtered and Pasteurized cider, kale, squash, okra, tomatoes, peppers. They won the pear contest last week -- fabulous small green pears -- ask ROY! they look like tiny bartletts.

Truck Patch: Emerald Green Broccoli, , Red Radishes. Brian's tables are full of tomatoes, arugula, salads, stir fry and braising greens. string beans, Basil,, chives, cilantro and lots of fresh pastured pork chops, ribs, roasts, shoulders and stews. New this week: ( The Savoy and red cabbage go very well with his pork)

Pecan Meadow Farm: 100 % grass fed beef. ( Dino, they are Half Piedmontese!). Tender and delicious. Steaks - Porterhouse, T-Bone, Delmonico, Sandwich Steak, Eye Round, Chuck and Arm make easy to cook slow roasts for these cooler nights. Ground Beef, Hamburger Patties, Bones, Liver, Heart, Tongue and Tail for humans and dog! Plus their meadow lamb Lois' pumpkin Whoopie pies and pumpkin bread from their own pumpkins.... and Cornmeal rolls from corn they grew and ground themselves.   You can pre order Goose or Mallard or Muscovy ducks for delivery on Saturday.

Email: bluemeadowbeef AT juno DOT com

Garner: Summer and Fall crops. A new crop of heirloom and cherries tomatoes from Garner's Northern Neck, Virginia fields. And purple and yellow peppers as well. They are lucky to have that warmer micro climate. Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, kabocha, neck pumpkins), eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes....

Breadline has their classic French classic baguettes, whole wheat baguettes, sun dried tomato breads, croissants, muffins, fig bars, ciabatta, focaccia, whole grain, multi grain and sour dough boules and loaves.

Faucher Meadows: Elaine uses lots of her Great Falls meadow- grown dahlias, glads, snapdragons, Mexican Sage and other Fall flowers in her beautiful bouquets.

Robin

Link to comment
Share on other sites

October 25 Saturday Market 9-1 at 14&U

News:

Beef at Truck Patch

Brussels Sprouts and Romanesco cauiliflower-broccoli at Truck Patch

Collards and LOTS of Peppers at Garner

Scallions at Mountain View

Fall flavors at Dolcezza

Classic French cookies, Italian biscotti, pannetoni and pound cake at Chez Hareg.

Vegan cookies at Chez Hareg

PLUS ALL THOSE HALLOWEEN PUMPKINS.....

Faucher Flower's last week for the season.

Mountain View: Always Pesticide -free Salad greens, bok choi, Chinese Cabbage, Red and Green tomatoes (think fried green tomatoes!), kale, Swiss Chard, Turnips, Beets, arugula, sweet potatoes, potatoes, scallions, mustard greens and eggs!

Truck Patch now has BEEF: steaks, ground, roasts, chuck, brisket, hamburger patties, flank, Grass -fed and finished on their own choice of grass or grain Brussels sprouts, romanesco cauliflower, cabbage, arugula, kale, spinach, mesclun, radishes, tomatoes, last of the vine picked heirlooms, a few peppers, red and white potatoes, broccoli, savoy and green cabbage (yes, you can buy just a half!) and that weird cone-shaped Romaneco cauliflower-broccoli. Looks like an Arcimboldo painting of people made of vegetable faces. Very flavorful. (Scientist have been fighting over whether it is a broccoli or a cauliflower.) Plus their pastured pork of all cuts and sausages and bacon. .

Dolcezza:   More than just a summer dessert. Some of their sorbets are savory....and many people use them as appetizers or serve them between courses. The Lemon Opal Basil is a perfect palate cleanse. Last week I fell in love with both the Pear and the Pumpkin Cinnamon flavors. The first is just like biting into a perfectly ripe bartlett and the second was a slice of a rich pumpkin pie. (

Keswick: Their 100% Jersey cow milk makes delicious yogurt, chocolate pudding and both aged raw milk and fresh pasteurized cheeses. Cheddars, vermeers and other aged raw milk cheeses. Lots of feta, quark, ricotta, too. Try some of Keswick blue cheese with a hamburger or steak! My favorite yogurt. Blue cheese and pear, apples and cheddar are cheese and fruit marriages!

Kuhn: Honeycrisp, mutsu, gala, empire, jonathan, elstar, cortland, jonagold, northern spy, and other apples along with tomatoes, lots of winter squash (Please please please try the Italian butternut!) , pumpkins of all sizes, shapes and colors, honey, chestnuts, onions, sweet peppers ,a few red raspberries, asian pears and bartletts. Cider made from elstar, jonamac, honeycrisp, gala.

McCleaf: Their cider is excellent for drinking cold or hot with mulling spices for our ( cooler evenings or cooking. Apples, UV filtered and Pasteurized cider, kale, squash

Garner: COLLARDS! And purple and yellow peppers as well. . Plus beets, spinach, arugula, mustard greens, turnip greens, leaf lettuce, Swiss Chard, baby turnips, lots of winter squash ( acorn, butternut, spaghetti, carnival, pretty green kabocha, red kuri. Neck pumpkins. Eggplants, summer squash, green and yellow beans, potatoes, eggplant, sweet potatoes..

Faucher Flowers: Elaine's last week with us this season because all her flowers are field grown. Look for those spectacular Dahlias, Mexican Sage, Eucalyptus.

Breadline: Baguettes, cookies, croissants, multi grain and whole grain breads, muffins, scones, sour doughs,fig bars.

See you Saturday --RAIN OR SHINE.

Robin and Luke

Link to comment
Share on other sites

New:

Goose Eggs at Pecan Meadow

100% Grass fed and finished, Piedmontese-American Beef at Pecan Meadow-- the steaks are VERY good

Pastured Meadow Lamb at Pecan Meadow

Pumpkin Whoopie Pies and Pumpkin Bread at Pecan Meadow

Apple Pies at Pecan Meadow

Brussels Sprouts and Romanesco cauiliflower-broccoli at Truck Patch

Collards and LOTS of Peppers at Garner

Fall flavors at Dolcezza

Classic French butter cookies, Italian biscotti, mini pannetoni and pound cake at Chez Hareg.

Vegan cookies at Chez Hareg

plus everything we have in the adjacent post.

robin

14&U Farmers Market

Saturday

9-1

14th and U Streets NW

Link to comment
Share on other sites

Stefano Frigero, former Maestro Chef, joins 14&U Farmers Market which reopens Saturday May 2 (tomorrow).

If you have been interested in where Stefano has been the last year after he left Mio, here is a quick update: from the Post.

To Market, To Market: Jamming With Stefano

Stefano Frigerio is still cooking. (The Copper Pot Food Company)

Whatever happened to Stefano Frigerio? Well, the former right-hand toque to Fabio Trabocchi at Maestro may have been absent from Washington-area restaurants since his departure from Mio nine months ago, but that doesn't mean he's stopped cooking. When he left behind those 16-hour days to spend more time with his young children, Frigerio, 36, kept patronizing the farms that had supplied his restaurants. He bought up their surplus produce and started turning it into jams, tomato sauces and vinegars. (To Frigerio, in-home preserving is the most natural thing in the world; it was a must in his family when he was growing up in northern Italy.)

He kept buying, and he kept canning. When the stockpile reached 500 jars and threatened to take over the children's playroom, his wife, PR maven Dusty Lockhart, suggested that he start selling them. Actually, "suggested" is too mild. "I demanded," she said. The Copper Pot Food Co. was born.

Appropriately enough, Frigerio will sell his products at six area farmers markets, starting with my favorite, the fabulous 14th and U Market, which opens for the season tomorrow. On the product list: four savory sauces, five jams, a dipping oil, two vinegars, eight fresh pastas and three dried pastas, all of them handcrafted. I haven't had the chance to taste any of these yet, but given Frigerio's great work at Mio and Maestro, I'll go out on a limb here and predict greatness. Besides, the names alone make me envision the dinner party possibilities: Roasted shallot and Barolo sauce over braised rabbit ravioli, anyone?

Peach and prosecco, strawberry and vanilla bean, and white fig and balsamic jams. (The Copper Pot Food Company)

As a committed jam maker myself, though, it's those that have me most excited. Concord grape and grappa? Bring it on. I'm always looking for interesting combinations that don't suffer from what, in my book, has to be the most common jam problem there is: cloying sweetness. (I'm talking about you, Stonewall Kitchen.) I promise that once I taste Stefano's jams, if I love them, I'll do my best to rope the chef into joining me for a jam session, the results of which I'll put here or in the print section. Recipes included, natural.

Link to comment
Share on other sites

14&U Farmers Market Reopens Saturday May 2 from 9-1

Not only is Stefano Frigero bringing....

Maestro quality pastas at farmers' market prices: artisanal gnocchi, linguine, spaghetti, cavatelli, sausage ravioli, rabbit ravioli, mushroom ravioli, ricotta-spinach ravioli. And his famous sauces: last year he canned 800 jars of late- harvest local tomato sauce. He has added roasted shallots and Barolo sauce and smoky farmer bacon and parmesan sauces for his pastas.

Stefano loves to make locally sourced jams with attitude. Concord grape with a little grappa, peach and prosecco, vanilla and strawberry, white figs and balsamic, fresh apple jam. Next week: Homemade soups to take home. From whatever is best at the market

NEW BREAD BAKER: Breadline stopped doing farmers' markets and Panorama has taken their place. Loic Feillet bakes his RUSTIQUE bread for Citronelle, Cityzen......and us. Try his pumpernickel boule with salmon or his mini multigrain breadlets with a slice of cheese. Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Make sure you taste his large olive oil rolls. They make exceptional sandwich breads but are essential for Pan Bagnat, which is a classy, addictive Provencal tuna salad sandwich.

Asparagus is in prime season and you will find it all over the market.

Other spring veggies at Mountain View, Garner, Truck Patch, Kuhn: arugula, spicy mustard greens, kale, salad greens, lettuces, radishes, green garlic (for green garlic pesto), spring onions, Swiss Chard, thyme, sage, chives. Looking for something unusual? Mountain View has St inging Nettles. French Nettle Soup is great (wear your rubber gloves to pluck the leaves!), rhubarb, watercress and honey.

Dolcezza Gelato and Sorbetto: From local milk and cream! Lemon Ricotta Cardamom, Tahitian Vanilla bean, Bananas Foster, Cappuccino, Pistachicchio di Bronte, Valrhona Chocolate Amargo, Lime Cilantro, Champagne Mango, Sicilian Blood Orange, Meyer Lemon Vodka, Raw Honey, Orange Honey Cardamom.

Aged raw milk cheeses: Keswick's Cheddar, Wallaby, Lesher, Vermeer, Feta, Tomato and Basil Feta, Italian Herb feta and Feta de provence. Special Reserve aged Vermeer- aged at least 7 months, it has a nuttier flavor than the younger Vermeer. Yogurt, Bovre, Ricotta, Quark and pudding. Maybe cheesecakes and Blue Suede Moo.

Fruit: Cider, Goldrush, Fuji, Granny Smith, Pink Lady apples and half a bushel of Honey Crisp, apple butter and canned ripe peaches at Kuhn and McCleaf.

Flowers and Plants: Faucher's beautiful flowers from her fields this week: Sweet William, Hellaborus, Viburium, Allium, Dames Rocket, Dutch Iris. Beautiful Hanging Plants at Garner.

Want to grow your own veggies and herbs? Garner and Mountain View have a fine selection of bedding plants for our little city gardens: heirloom tomatoes, eggplants, watermelons, peppers, cukes, summer squash, lettuces, chard, mustards.... and okra. I grew 3 large okra plants last year for the first time and I was AMAZED when they grew into stately 6 feet tall pillars with magnificent, HUGE leaves. - Oh, yes, the okra was good, too.

MORE EGGS this year: This week Pecan Meadow will have Chicken and Duck and Goose Eggs. (Truck Patch and Mountain View will also have lots of eggs in a few weeks....)

Home Baking: Lois Shirk has expanded her offerings of traditional baked goods: pumpkin whoopie pies, pumpkin bread, pecan pie, whole wheat molasses bread, swedish rye bread, shoefly pie, oatmeal pie.

Pastured Meats: Truck Patch has every cut of fresh pastured pork and beef. Pecan Meadow has their half Piedmontese, 100% grass- fed beef: lots of different steaks, roasts and stew meats.

Saturdays

9-1

14th and U Streets NW in front of the Reeves Center

Link to comment
Share on other sites

14&U Farmers Market Reopens Saturday May 2 from 9-1

Not only is Stefano Frigero bringing....

Maestro quality pastas at farmers' market prices: artisanal gnocchi, linguine, spaghetti, cavatelli, sausage ravioli, rabbit ravioli, mushroom ravioli, ricotta-spinach ravioli. And his famous sauces: last year he canned 800 jars of late- harvest local tomato sauce. He has added roasted shallots and Barolo sauce and smoky farmer bacon and parmesan sauces for his pastas.

Stefano loves to make locally sourced jams with attitude. Concord grape with a little grappa, peach and prosecco, vanilla and strawberry, white figs and balsamic, fresh apple jam. Next week: Homemade soups to take home. From whatever is best at the market.

I only experienced Maestro once. It was a blow out meal, special evening, done the right way. And while it was an experience I will not soon forget, even my dining companion who had experienced Maestro at its best admitted they weren't having their best night. We still had a great meal but I never experienced Maestro at the level others raved about. Until today.

Get thee to 14th and U for affordable home made pasta and sauces at a whole new level. I have eaten 1/4 of the jar of smoky bacon and parmesaen tomato sauce and it is taking all of my restraint to save the rest for the cavatelli that awaits me for dinner Monday night. This is tomato sauce at it's ubelievable best. Especially considering we are just beginning May, when tomato season it close enough to dream of but far enough away that one has trouble remembering a real tomato.

*Dried pastas about $3.50, Pastas in the $6-12ish range, Sauces for $6.00. Six Dollars for Maestro quality tomato sauce.

Jams for $6.00.

*I could be off by 50 cents or a dollar here or there.

NEW BREAD BAKER: Breadline stopped doing farmers' markets and Panorama has taken their place. Loic Feillet bakes his RUSTIQUE bread for Citronelle, Cityzen......and us. Try his pumpernickel boule with salmon or his mini multigrain breadlets with a slice of cheese. Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Make sure you taste his large olive oil rolls. They make exceptional sandwich breads but are essential for Pan Bagnat, which is a classy, addictive Provencal tuna salad sandwich.
I don't miss Breadline and won't be standing in Atwater's lines this summer. The multigrain breads would make Rocks smile. There were a variety of sweet and savory individual breads as well as challah. This is bread.

So with one trip to 14th and I, for about $15 you can have yourself a rustic, four star quality meal with out putting on heels or wearing a tie.

Pictures to come, once I figure out how to shrink them.

Link to comment
Share on other sites

Get thee to 14th and U for affordable home made pasta and sauces at a whole new level. I have eaten 1/4 of the jar of smoky bacon and parmesaen tomato sauce and it is taking all of my restraint to save the rest for the cavatelli that awaits me for dinner Monday night. This is tomato sauce at it's ubelievable best. Especially considering we are just beginning May, when tomato season it close enough to dream of but far enough away that one has trouble remembering a real tomato.

The roasted shallot and Barolo sauce is fantastic as well. It's going on gnocchi tonight, but I couldn't help trying a few delicious spoonfuls yesterday.

Link to comment
Share on other sites

Are the jams and sauces made by Stefano Frigero produced in a commercial kitchen?
I suspect there's something apocryphal in marketfan's account of The Copper Pot Food Company and its origins. Consummate professional married to a great PR rep who knows how to spin, health code regulations, highly regarded producer-only market, etc.

And as wonderful as the Trabocchi-Frigero team at Maestro was, let's give the chef turned culinary conservationist props for the acclaim he won in charge of his own kitchen at Mio. I look forward to trying some of his new line.

Link to comment
Share on other sites

I suspect there's something apocryphal in marketfan's account of The Copper Pot Food Company and its origins. Consummate professional married to a great PR rep who knows how to spin, health code regulations, highly regarded producer-only market, etc.

And as wonderful as the Trabocchi-Frigero team at Maestro was, let's give the chef turned culinary conservationist props for the acclaim he won in charge of his own kitchen at Mio. I look forward to trying some of his new line.

That was not MY account: as you can see in the first para of my post, I quoted and sourced the Washington Post. It was in the new food blog on Friday. (For some reason the url did not make it to the post.) Stefano's kitchen and products are duly inspected by Virginia Dept of Health He will be happy to give you all the details of that inspection regime.

Link to comment
Share on other sites

That was not MY account: as you can see in the first para of my post, I quoted and sourced the Washington Post. It was in the new food blog on Friday. (For some reason the url did not make it to the post.) Stefano's kitchen and products are duly inspected by Virginia Dept of Health He will be happy to give you all the details of that inspection regime.
Thanks for the info. I wasn't implying anything otherwise, just curious what process he took.
Link to comment
Share on other sites

New Producer: Cherry Glen Goat Cheese comes to 14&U starting tomorrow May 9. Cherry Glen has both fresh and aged goat cheeses: chevre, ricotta are the fresh. Monocacy Silver, ASh and Chipotle are the aged they will have tomorrow at their stand.

Stefano Frigerio will be back at The Copper Pot: Stefano promised to bring MORE this Saturday because he ran out of everything last week. His home made pastas this week: Whole wheat spaghetti, cavatelli, linguine, pappardelle, tortellini, spinach and ricoota ravioli, sausage ravioli, rabbit ravioli. Ask him which sauce complements each pasta: blended late harvest tomato sauce, smoky bacon and parmesan, shallots and barolo, sweet basil pesto.

Stefano also recommends that you pair some of his jams with our local cheeses. For instance, his jams are delicious with Keswick ricotta and cheddars.

Panorama: Loic keeps coming up with new breads just for us. This week he added 3 new breads: pumpernickel raisin with a touch of molasses, 9 Grain Boule and a new style of baguette. Come early if you want those multigrain rolls with toasted sunflower seeds. I waited too long last week and they sold out. Lots of other breads as well: plain pumpernickel boule, Rustique, French Country, Croissants, Danish, whole wheat, rye, sourdough breads sliced loaves, baguettes (including French, sun- dried tomato, walnut- raisin) Large olive oil rolls. His breakfast challah..... His breads FREEZE very well for later in the week. He is working on new recipes for baguettes.

Keswick:    NEW: Keswick has been tinkering with their Blue Suede Moo -- it is really silky! I was really pleased when Stefano told me that their Ricotta is the real Italian kind. Excellent yogurt. Cheddar, Wallaby, Lesher, Vermeer, Fetas. I had the Special Reserve Vermeer- aged at least 7 months, it has a nuttier flavor than the younger Vermeer. Bovre, German style Quark and..... pudding.

Pastured Meats: Truck Patch has every cut of fresh pastured pork and Black Angus pastured beef. New this week: lots of sausages: maple, bratwurst, apple, Kielbasa. I love their chives and garlic chives slivered over asparagus soup. Bryan reminds me that he has asparagus seconds that are perfect for soup. (I use the bottoms of all asparagus I buy for soup every week)

Pecan Meadow : Italian quality, half Piedmontese, 100% grass- fed AND grass -finished beef: lots of different steaks, roasts and stew meats. Talk to Daniel or Lois about ordering Chicken or Duck. LOTS of chicken eggs, duck eggs, goose eggs.

Home Baking at Pecan Meadow: Lois Shirk keeps baking her traditional Pennsylvania baked goods: pumpkin whoopie pies, pumpkin bread, pecan pie, whole wheat molasses bread, swedish rye bread, shoefly pie, oatmeal pie. New this week: rhubarb pie

Mountain View: Organic (but not certified). Hakurei turnips are FINALLY ready. And come early for the baby beets. Kale, mustard bunches, spicy salad greens, arugula, watercress, collard greens, spinach, radishes, nettles for nettle soup (or ask Stefano about Nettle gnocchi), thyme, sage, oregano, chives. And lots of plants for your own garden: tomatoes, peppers, herbs, lettuces, chards, mustards.

Faucher Meadows : Dutch Iris, Scilla, Hesperis, Hellaborus, Viburium AND pink lilies. Elaine grows all her flowers on 2 acres of flower meadows in Great Falls. They last a LONG time

Link to comment
Share on other sites

This market keeps sounding better and better! How's parking?

In the morning there is lots of parking on U Street OPPOSITE the market in front of Coppis, for instance. The parking meters around the Reeves Center are reserved for the producers but I think you will find plenty of parking on U street between 14th and 16th and up and down 14th streets.

Link to comment
Share on other sites

In the morning there is lots of parking on U Street OPPOSITE the market in front of Coppis, for instance. The parking meters around the Reeves Center are reserved for the producers but I think you will find plenty of parking on U street between 14th and 16th and up and down 14th streets.

3515506955_f705b37392_m.jpg

Thanks for the parking advice-I found parking right in front of Coppi's. I arrived last Sat. just before the opening bell, and found a lovely, lively and (dog) friendly market which introduced me to more farmers and bakers etc. Among them, I bought from Panorama Bread Co. which makes one hell of a sticky bun; huge, delicate yet a bit chewy, and of course, gooey on top with lots of nuts and raisins. They have a wide selection breads and other pastries, too.

3515505503_6a8a5c03f6_m.jpg

The Copper Pot with Stefano Frigerio is proving to be an early favorite with his new venture. I picked up pastas (rabbit ravioli and Parma and Parmesan tortellini), along with 2 of his red sauces. The jam looked intriguing and imaginative.

3515500175_fc3cb7582f_m.jpg

Garner's Produce from Warsaw, VA had their first strawberries at market.

Kuhn's had rhubarb, and many vendors had asparagus.

Overall, I was really happy with this market, and will be back for more.

Link to comment
Share on other sites

3515506955_f705b37392_m.jpg

Thanks for the parking advice-I found parking right in front of Coppi's. I arrived last Sat. just before the opening bell, and found a lovely, lively and (dog) friendly market which introduced me to more farmers and bakers etc. Among them, I bought from Panorama Bread Co. which makes one hell of a sticky bun; huge, delicate yet a bit chewy, and of course, gooey on top with lots of nuts and raisins. They have a wide selection breads and other pastries, too.

3515505503_6a8a5c03f6_m.jpg

The Copper Pot with Stefano Frigerio is proving to be an early favorite with his new venture. I picked up pastas (rabbit ravioli and Parma and Parmesan tortellini), along with 2 of his red sauces. The jam looked intriguing and imaginative.

3515500175_fc3cb7582f_m.jpg

Garner's Produce from Warsaw, VA had their first strawberries at market.

Kuhn's had rhubarb, and many vendors had asparagus.

Overall, I was really happy with this market, and will be back for more.

Glad you found parking and glad you liked it!

Link to comment
Share on other sites

Finally made it to this market for the first time, myself. Violeta looked like Flora (Botticelli's Primavera) herself and it was great to talk to the duck guy and check out the highly-touted bacon of Truck Patch.

While it is my goal to visit as many unfamiliar markets as I can, I went primarily to see The Copper Pot's founding president. Planned on leaving only with a jar of tomato sauce, but after one taste of the blackberry-ginger preserves, I now have new plans for breakfast tomorrow.

Ran into an Italian who shops at just about every single farmers market in town who politely listened as I touted SF's wares. "But I make my own sauce..."

I do, too. But it's just not the same with metal-canned tomatoes. The bacon one is excellent straight out of the jar on a spoon, and just fine even when you toss in a sausage that had to be cooked, a couple of mushrooms and a handful of sliced turnip greens that had been added to the pot of penne during their last minute. Finished the pasta in the sauce w an additional T of pasta water. So good!

Link to comment
Share on other sites

Finally made it to this market for the first time, myself. Violeta looked like Flora (Botticelli's Primavera) herself and it was great to talk to the duck guy and check out the highly-touted bacon of Truck Patch.

While it is my goal to visit as many unfamiliar markets as I can, I went primarily to see The Copper Pot's founding president. Planned on leaving only with a jar of tomato sauce, but after one taste of the blackberry-ginger preserves, I now have new plans for breakfast tomorrow.

Ran into an Italian who shops at just about every single farmers market in town who politely listened as I touted SF's wares. "But I make my own sauce..."

I do, too. But it's just not the same with metal-canned tomatoes. The bacon one is excellent straight out of the jar on a spoon, and just fine even when you toss in a sausage that had to be cooked, a couple of mushrooms and a handful of sliced turnip greens that had been added to the pot of penne during their last minute. Finished the pasta in the sauce w an additional T of pasta water. So good!

I am very glad that we have Stefano at market.

Link to comment
Share on other sites

 Share

×
×
  • Create New...