The Garden Apartment

Spring Farmer's Market Openings {Washington, DC}

Take a deep sigh.

Evidence is popping up everywhere that spring is really, truly, finally here.

And just when winter produce has begun to feel a bit tired, a signal that edible things are growing has arrived. This week, two fantastic weekday farmer's markets are reopening for the season.

Wednesday, April 1st, 2009: Foggy Bottom Fresh Farm Market

2:30-7 PM; 24th and I Streets NW

Conveniently located adjacent to the Foggy Bottom Metro Station in Washington, DC, this is the perfect market to stop at on your commute home. In addition to the many farmers selling fresh produce, and two great bakeries, there will be three new vendors joining the market this season: Chris' Marketplace (crabcakes and empanadas), Haskins Family Farm (pasture-raised meats and fresh eggs), and Gunpowder Bison. In short, this variety of vendors will make the locavore mid-week stop and shop nearly effortless.

Thursday, April 2nd, 2009: Penn Quarter Fresh Farm Market 

3:00-7PM; 8th St NW, near E St NW

Penn Quarter's location is also metro-convenient (Archives/ Navy Memorial) and in the perfect neighborhood to pair with a museum visit or a post-farmer's marketing happy hour (remember to put ice packs in your market bag). The variety of vendors at Penn Quarter is always impressive, and the bustling downtown atmosphere is an additional benefit. This season two new producers are joining the market lineup: Springfield Farms of Kent County (lamb) and the Red Apron Butchery (charcuterie). In addition, this week's chef demonstration will be from Chef Rob Weland of Poste, beginning at 4 PM. 

Happy Spring farmers-marketing! {Hope to see you there.}

Buffalo Wings with Blue Cheese Sauce {deep fried deliciousness}

Call me a snob if you like, but it's quite possible that I have stronger opinions regarding the preparation of buffalo wings than most other foods.

It all began when John's friend Matt started the tradition of making buffalo wings every time we came over to watch Virginia Tech football. Certainly, I had tried wings prior to eating Matt's. In my college days I'd enjoyed eating at wings' joints that served up excessive flavors. But, being uninitiated to the true buffalo wing, I had always opted for flavors like teriyaki or ginger lime {what a sissy I was!}.

But Matt's wings were different.

You see, these were the real deal and the best I had ever tasted. From the crunchy texture of the deep fried skin, the tender juiciness of the chicken, to the spicy sauce which was the perfect thick consistency.

A trip to Buffalo's self-proclaimed creator of the buffalo wing, The Anchor Bar, confirmed that Matt's wings were indeed on a level which would make Buffalo natives proud.

I was determined to learn his technique. As it turns out, he has two. Sometimes, he deep fries the wings. Sometimes, in an effort at healthiness, he grills them. Both are delicious, but I opted for the less healthy deep fried option {this decision prompted my husband to suggest that I am on a never-ending quest to clog his arteries}.

Here are my basic rules of buffalo wings. 

1. They should be deep fried or grilled until the skin is browned and crispy. The objective is a crispy outside.

2. Breading buffalo wings is a mortal sin as far {as I'm concerned, though you can consult your own dogma}. The breading adopts an undesirable sogginess once the sauce is added, taking away from the crispy skin.

3. The wings should be tossed in hot sauce. Some stop here, which is fine. I've found that if they are then quickly baked at a high heat, it thickens the consistency of the sauce a bit and helps it adhere to the wing.

4. (optional, but strongly recommended) Serve with blue cheese dipping sauce.

Of course, this just wouldn't be The Garden Apartment if these wings weren't from a local farmer's market. I purchased these organic, naturally raised chicken wings from EcoFriendly Foods at the DuPont Circle Fresh Farm Market.

Buffalo Wings with Blue Cheese Sauce

One dozen wings serves 3-4 people as an appetizer or snack

• 1 dozen chicken wings
• 3 TB hot sauce of your choice (I recommend Franks Hot Sauce) 
• 3 TB butter  
• canola oil, for deep frying 

Blue Cheese Sauce 

• 1/4 Cup Sour Cream
• 2 TB Mayonnaise 
• 2 TB buttermilk 
• 1/4 Cup crumbled blue cheese 
• 1 tsp white wine vinegar 
• 1/2 clove garlic, finely minced 
• dash of Worcestershire sauce 
• salt and pepper, to taste 

Make the Blue Cheese Sauce

Combine all of the ingredients. Cover and refrigerate until ready to use (can be made up to two days in advance).

Make the Wings

Heat the oven to 400 F. Line a large baking sheet with parchment or aluminum foil and spray lightly with canola oil. Set aside.

Fill a large heavy bottomed pot halfway with canola oil. Heat to a temperature of 400F. Deep fry the chicken wings until the skin is crispy and golden brown. Remove from the oil and drain on paper towels.

Mix the hot sauce and butter in a large bowl. Toss the wings in the mixture, then place on the lined baking sheet. Bake in the oven for about 5 minutes until the sauce's consistency thickens.

Serve with blue cheese sauce, carrot sticks, and celery sticks.

A Bipolar Month {and sauteed Asian greens}

March is a rather bi-polar month, don't you think? One day it's sunshiny wonderful and the next it's in the deepest depths of despair without any warning. 

Take for example the day it snowed so heavily that I couldn't leave the Garden Apartment to drive to work. A mere three days later the snow was a melted seventy degree memory.

Despite the joys of the warm "ups" of March, I'm over it. Bring on April! Better yet, bring on May or June. 

All weather-related complaints aside, I have one additional gripe. You see, I've lost all enthusiasm for my winter diet. As much as I tout seasonal eating, I can't seem to muster up an appetite for any more root vegetables.  I'm craving green things, crunchy things, and fresh-out-of-the-ground things.

And in the spirit of Lenten self betterment (and the Catholic guilt which never leaves me), I must confess to you- my readers- some very non-local vices as of late. Mango. Avocado. Pineapple. . .and a few more I can't recall. 

Clearly, I haven't been completely bad, or I wouldn't be writing to you about this delicious dish. At a recent trip to the DuPont Circle Farmer's Market, I trekked off to the Spring Valley Farm stand for some of their delicious greenhouse-grown greens. Spring Valley consistently has the most fresh and satisfying mixes of greens including basic salad mixes and Asian stir-fry blends. 

A closer inspection of the greens revealed some of these players: Swiss chard, curly kale, and mustard greens.

In addition to my Asian stir fry mix, I also found a bunch of India mustard greens from the Sunnyside Farm stand.

Farmer Jim Huyett cheerfully warned me that they would be a bit spicy. 

Perfect.

I headed home, excited to put together a simple and extremely healthy stir-fry. 

This dish has very few ingredients and is easy to throw together in under ten minutes. Six cups of mixed greens may sound like a lot, but they cook down impressively. Always have more than you think you need. If necessary, you can always adjust the amount of seasoning to compensate for extra greens.

Sauteed Asian Greens

Serves 2 as a main course; 4 as a side

• 1 large bunch of assorted greens, washed; about 6-8 Cups (Asian mix, if available-- otherwise a mixture of mustard greens, kale, Swiss chard, and spinach would work)
• 2 TB canola oil 
• 1/2 medium onion, sliced  
• 1 large garlic clove, finely minced 
• 1 TB freshly grated ginger
• 2-3 TB dry white wine 
• 2-3 TB soy or Tamari sauce (+ more to taste) 
• a drizzle of sesame oil 
• toasted sesame seeds (optional)
• white rice, for serving 

If you are using mature greens, be sure to trim the ribs from the Swiss chard and kale. A baby greens mix will be fine as is.

Heat the canola oil in a large wok over medium heat. Add the onions and saute until softened. Add the garlic and ginger. Stir to combine. 

Add the greens, white wine, and Tamari sauce. Stir to combine, and cover. Stir occasionally until the greens have softened and cooked down, about 5-7 minutes.

Serve over white rice. Drizzle with toasted sesame oil and cover with toasted sesame seeds (optional).

* * * * * * * * * * * 

In the end, a bowl full of this has enough nutrition and flavor to beat a case of the March's any day.

Local food at your doorstep {from On the Gourmet}

Goodies from the On the Gourmet van

During the summertime, one of my favorite vendors to visit at the Alexandria West End farmers market was the On the Gourmet van.

On the Gourmet is a mobile food van offering quality products from local purveyors- like eggs, butter, and ice cream from Trickling Springs Creamery- and gourmet imports like Iberico Jamon and Hawaiian red salt.

Now that many farmers markets are closed for the winter, the On the Gourmet van is offering home delivery for folks in the northern Virginia and DC area.

This week’s specialties include a local meat sampler of all-natural and locally raised meat products (1 lb ground beef, lamb blade chops, 1 London broil, and 1 lb pork sausage), and new flavors of hand-packed ice cream.

They are also offering many local goat cheeses, and gourmet imports. For a list of this week’s offerings visit On the Gourmet online.

If you live within five miles of Vienna, Virginia, delivery is free. Otherwise, the delivery fee is $10. Minimum order is $35.

If you want an order for this weekend (March 7^th), act quickly and send an email with your order, contact info, and home address to [email protected] with “order OTG” in the subject line by 8 PM tonight (Monday, March 2^nd).

Deliveries occur every two weeks throughout the winter, so if you miss this one you can always try for later in March. And of course, don't forget to visit them when farmers markets open back up again this spring and summer.