The Garden Apartment

A feast for your eyes {July farmers market photos}

Since I won't be cooking up anything for a few more days-- and certainly won't be visiting any farmers markets this weekend amidst moving across town-- I thought I would share some photos I took earlier this week at the Tuesday morning Mount Vernon Farmers Market in Alexandria.

Here are some things for you to feast your eyes on:

Peaches are everywhere- these peaches from Twin Springs Farm were especially sweet.

Simply adorable: starship squash

Barrels and barrels of produce: tomatoes of all shapes, colors, and varieties are popping up

See what I mean?

And last of all, my favorite: this festive rainbow chard

Have a great weekend everyone! I'll be back soon and ready to give the summer season a full-bellied culinary embrace.

Colorful options {at market now!}

It seems as if it's all suddenly arrived. From the depths of winter to the first signs of spring, the season is now here-- surprising me with its sudden variety and colorful options. 

The farmers markets are bursting with new options every week. 

Rows of vegetables at the Spring Valley stand, Old Town Alexandria Farmers Market

Amazingly, over the past week I have managed to shop at four (!) farmers markets-- and have many more on the agenda for the upcoming week. Here is my evidence of June bounty to share with you.

Take a look: 

Spicy and perfectly crisp Asian lettuce mix from Bigg Riggs Farm (Old Town Alexandria, Saturday)

Deliciously sweet sugar snap peas, Oakton Farmers Market

Turnips, Oakton Farmers Market

Rhubarb, Oakton Farmers Market (the Pennsylvania farmer informed me that there should be a week or two more of rhubarb)

Sour Cherries, King Street Garden Farmers Market 

I asked the vendor at King Street Garden Farmers Market when the rest of the cherries would be arriving. Her response was one of the saddest pieces of news for me this week. I was informed that there will be little to no cherry season in the DC area as a result of too much rain. I suppose I will have to continue perfecting cherry clafoutis next year.

Of course, I don't want to end on a sad note.

Amidst impending thunder storms, I found these beautiful flowers from Lynn Vale Studios at the Crystal City Farmers Market. As I bought my flowers, market vendors were rushing to pull down their tents and pack up their goods. The skies darkened, and I jumped into my car and drove away just in time. 

These flowers make me smile {I hope they make you smile too}.

Stay tuned. . . I have a stack of recipes piling up to share with you. 

Things to enjoy now {and a recipe for roasted asparagus with red pepper puree and microgreens}

Sigh.  

 

Spring is really truly here. 

Juicy and sweet strawberries. . . 

 

. . . tender sprigs of fresh asparagus

   

All are popping up at many DC area farmers markets. 

It's enough to make me a very satisfied woman.

But as a special icing on the cake (or rather, greens on the top), you will also be able to find micro greens at the Old Town Alexandria Farmers Market this weekend. 

Micro greens are tiny and intensely flavorful greens: the smallest sprouts of a variety of salad greens, herbs, and vegetables. The beautiful leaves are typically found in high end restaurants, and can be difficult for home cooks to obtain.

Bigg Riggs Farm is selling a variety of gorgeous and tasty micro greens, including arugula, fennel, beet, and radish. The greens arrive at market alive. They burst out of their trays in colors of green, purple, and red. When purchasing them, you simply pick which one (or ones) you'd like. Your choice is clipped freshly for you and put into a small container. 

It doesn't get any fresher than that.

They sell for $4 an ounce, which is a bit pricey, but a full container doesn't weigh very much, and a small amount of microgreens packs a big punch.

After a weekend shopping at the Old Town Alexandria Farmers Market and the West End Alexandria Farmers market, I had all the ingredients for a tasty treat: a lovely dish made from a simple preparation of roasted asparagus and a roasted red pepper puree-- all topped off with a microgreen salad.  

For the record, this method of preparing asparagus is stand-alone. Roasting the asparagus draws out a certain level of sweetness. Furthermore, actually roasting it with the lemon wedges imparts the perfect amount of lemon flavor to the tender sprigs. If you just want a simple side, you can follow the roasting instructions here. Or, really make your asparagus dish extra special with the pepper puree and microgreen salad. 

Roasted Asparagus with Red Pepper Puree and Microgreen Salad

Serves 2 as a first course, 4 as a side

Prep time: 15 minutes

Ingredients:

For the roasted asparagus

1 large bunch of asparagus, ends trimmed

1 lemon, cut into wedges

Extra Virgin Olive Oil (about 2-3 TB)

salt and pepper, to taste

For the red pepper puree

1/2 Cup Roasted Red Peppers (freshly roasted or jarred will both work well)

1 small clove of garlic, minced

1 teaspoon of fresh thyme leaves

1/2 tsp lemon juice

salt and pepper, to taste

For the micro green salad

1/2 Cup of assorted micro greens

Extra Virgin Olive Oil 

Fresh lemon juice

salt and pepper

Preparation:

Roasting the asparagus

Preheat the oven to 400F. 

In the meantime, trim the asparagus spears and place them on a parchment lined baking sheet. Drizzle the asparagus with olive oil, a little bit of fresh lemon juice (from the lemon wedges) and sprinkle with salt and pepper. Toss to coat. Place the lemon wedges on the baking sheet with the asparagus spears. 

Roast the asparagus for 8-10 minutes, until it is bright green and beginning to brown just a little bit. Toss the asparagus 1-2 times during roasting.

Making the red pepper puree

While the asparagus is roasting, combine the red peppers, garlic, thyme leaves, lemon juice, salt and pepper in the bowl of a food processor fitted with the metal blade (I used a mini prep). Puree until smooth. Taste for seasoning, and adjust if necessary.

Putting it all together

Spoon 2-3 TB red pepper puree in the center of each plate. Divide the asparagus evenly on each plate, placing it on top of the pepper puree. Place a small amount of the microgreens on the top of the asparagus, then drizzle with a touch of olive oil, a small amount of lemon juice, and a sprinkle of salt and pepper.

Enjoy immediately.  

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *

One year ago at The Garden Apartment:

Old Town Di(sh)patch: Grilled Steak with Arugula Pesto and Roasted Potatoes with Ramp Mustard and Spring Onions

Alexandria West End Farmers Market Opens Sunday, May 3rd

Susan Birchler and Julie Bryant, founders of the Alexandria West End Farmer's Market

In 2006, Julie Bryant decided that that the West End neighborhood of Alexandria, Virginia needed a farmers market. At the time, Julie owned and operated a small coffee shop adjacent to the Cameron Station neighborhood (in the West End, of course). She began talking to her customers about the idea, and one of them- Susan Birchler- volunteered to help out. 

Three years later, the idea has grown from a small farmers market in the Ben Brenman Park to a robust marketplace and community meeting place. Together Julie and Susan act as the market managers, contacting farmers and vendors, publicizing the market, and working tirelessly for the continued success of the West End Alexandria market. 

An impressive array of twenty-five food vendors are participating this summer. The list includes many returning from past summers: Papa's Orchard, On the Gourmet, J&W Farm, chicken and eggs from Hilldale Farms, home baked dog treats from Lisa, and Tom's Dairy (known to fans as "Tom The Cheese Guy").  To name a few more, West End will also have local honey, flowers, bread and baked goods from Bonaparte Breads, Virginia wine from North Gate Vineyard, and fresh roasted fair-trade coffee from Beanetics Coffee Roasters. 

Photos from the West End Market, summer of 2008 

The West End Market opening hopes to bring the community together through more than great food, however. Several local artists and craftspeople will be at market exhibiting and selling their goods. The artists will return for the second week of the market, and will continue to sell their goods on the first Sunday of every month throughout the market season. 

There will also be an acoustic musician, and a storyteller from the Alexandria Library.

Bring the entire family and support our local farmers and the grand opening of the third season of the Alexandria West End Farmer's Market.

And if my words haven't convinced you yet, maybe my sidewalk artworks will:

I may not be much of an artist, but hopefully the message is perfectly clear:

The Alexandria West End Farmers Market opens this Sunday, May 3rd!

Alexandria West End Farmers Market

Sundays: May 3rd- November, 2009

9 AM- 1 PM

Ben Brenman Park; 4800 Brenman Park Drive 

* located off of Duke Street Across from the Beatley Library; South parking lot

* Bike parking available with the market manager

For more information from Susan Birchler herself, check out the West End Farmer's Market Blog here. 

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. 

Grand Opening of the King Street Farmer's Market

Wednesday, August 13th marked the first day of a new farmers market in Old Town Alexandria. Set in the King Street Gardens Park, this market will operate every Wednesday from 3-7 PM through the end of October.

Gotta love those white tents, the identifying flags of all farmers markets. I arrived at the King Street Metro station, not really sure where I would find this new Alexandria farmers market. As I wandered towards Diagonal Road, I looked to my left I saw the outline of a white tent. Ah-Ha! I immediately knew that I had located the farmers market.

The first booth visible from my approach was Bigg Riggs Farm, who pulled out all the stops for the opening of the new market. Their stand proudly boasted "Picked and Grown by Us," a mantra that makes me feel good about buying my produce from Bigg Riggs. 

They had amazing multi-colored peppers, all of which have a different taste. Calvin, of Bigg Riggs, explained to me that the purple peppers taste a lot like a green pepper, but the yellow peppers (which start out green) have a totally different flavor. And red, of course, my favorite pepper. I bought a few different colors to roast at home, then freeze to use this winter. It was amazing to see these peppers at the market, actually, because just a few weeks ago I walked through the rows of young plants at the Riggleman's farm in West Virginia (read about it here). It really feels good to know where your food comes from.                                                                                                                                           

Apples were also available, and I suspect that as the month winds down and we approach the fall we will be seeing many more varieties of these little guys.

And peaches, of course, gorgeous summer peaches. I just can't get enough of them.

Though I don't have them pictured here exclusively, Bigg Riggs was selling a tomato called "fabulous." Really. That's the tomato's actual name. Fabulous. And they are really tasty. Fabulous, actually. Calvin enthusiastically informed me that Bigg Riggs allows their tomatoes to vine ripen. They are picked within 24 hours of your purchase. Apparently, even farmers selling at farmers markets tend to pre-pick their tomatoes because there is a major risk involved in letting them vine-ripen. Calvin explained that birds and other animals including- get this- box turtles (!) like to eat them. They call the box turtles ninja turtles. So, if you didn't previously appreciate your vine ripened tomatoes, maybe now you will.

There were only four-five vendors total at the farmers market, but all were offering some fine fare. A woman from Culpeper County had some nice looking eggplants and this bin of jalapeno and habanero peppers. I bought one jalapeno, and felt pretty guilty about the 10 cent price tag. (More about my restrained shopping in a bit.)

Greenstone Fields, out of Purcelville Virginia, had beautiful fresh flowers and some summer produce as well. The highlight at their booth seemed to be the sunflowers, as many market-goers strolled around with large bundles of them.

Dan of D & S Farms (The D of D & S) out of Southern Maryland was also at the new market, featuring their blackberries, peaches, and nectarines, among a few vegetables. You can find Sue of D & S (The S. . yes, I know, you get it) at the Foggy Bottom Market on Wednesdays in Washington, DC. Though I usually fill my bag with their gorgeous fruit, I simply purchased two small white peaches with a promise to return to buy more next time.

All these gorgeous flowers and fruits and vegetables and poor me! I had to restrain myself. Why? This weekend is my first wedding anniversary, and coincidentally, some good friends are getting married downtown. We will be dining out for the next several days. Thus, my only purchases were two small peaches, one fabulous tomato, one jalapeno pepper, and several bell peppers. All for $4. No kidding.

And just for fun, here is John trying on his shoes to go with the tuxedo he'll be wearing as a groomsman this weekend. We discovered that his feet and nylon booties really don't go well together.

So, no recipes this time. Just a market report. You can expect some restaurant reviews when I return from my weekend of attending a wedding, going out for restaurant week, and celebrating my one-year wedding anniversary.

You can learn more about the King Street Farmers Market at the City of Alexandria's website here.