Farmers Market Update: Washington DC

by | Dec 13, 2009
Dupont Circle Farmers Market

Dupont Circle Farmers Market

This week our featured Farmers Market Update is from Washington DC!

Olga Berman spends her free time cooking, salsa dancing and traveling. She believes cooking for one can be as rewarding as cooking for company, and doesn’t need to involve a lot of time or ingredients.

Olga’s recipes are inspired by her memories of growing up in Russia, her travels and what’s available in her fridge at any given time. Check out more recipes from Olga’s collection at Mango & Tomato, follow her on Twitter (@mangotomato).

Farmers Market Update: Dupont Circle in DC

by Olga Berman

If you think cold weather means no more farmers markets, don’t give up quite yet.

The Dupont Circle Farmers Market in Washington DC is open year round, rain or shine, on Sundays from 9 am to 1 pm. I visited the market on December 6th and found an abundant amount of produce, flowers, holiday gifts and even a sample of potato soup from Jaleo, Jose Andres’ restaurant.

I first stopped at the Sunnyside Farm & Orchard to check out the fresh onions, radishes, beets, and greens. All these winter vegetables are not only full of nutrients, but are also beautiful (see above photo-).

My next stop was Black Rock Orchard. Here you could pick up several varieties of apples and pears, green onions, and three varieties of turnips.

Apples

Apples

Turnips

Turnips

At the New Morning Farm, I found two types of vegetables that I’ve never seen before: watermelon radishes and tat soi. Watermelon radishes are larger in size than a typical radish and have a pretty pink color inside. They can be used in salads, roasted, or sautéed in butter. Tat soi, I was told, should be cooked similar to bok choy.

Tatsoi

Tatsoi

Watermelon Radish

Watermelon Radish

Next was Twin Spring Fruit Farm. I was happy to see that they still had tomatoes available. Surprisingly, tomatoes smelled and tasted as if they were picked in August. The farm also had what you would typically consider a late fall/early winter produce: sweet potatoes and carrots.

Sweet Potatoes & Carrots

Sweet Potatoes & Carrots

Winter Tomatoes

Winter Tomatoes

For those of you who are not tired of pumpkin, you can find it and other winter squash at Gardeners’ Gourmet. I especially liked the multi-colored and odd-shaped pumpkins. And speaking of multi-colored, Gardener’s Gourmet had white, yellow and purple cauliflower. Unfortunately, the color of the cauliflower doesn’t add anything special to the taste.

Colorful Cauliflower

Colorful Cauliflower

Winter Squash

Winter Squash

All in all, it is definitely worth it to bundle up in your warm clothes, get a cup of coffee and stroll through a winter farmers’ market. You are bound to find delicious apples and discover a few new produce items. Not only will you be supporting your local farming community, but you might learn a new recipe or two.

What did you find at your market this week?

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4 Responses to “Farmers Market Update: Washington DC”

  1. Matt Shook says:

    Nice write up Olga, really interesting to see what’s in the farmers markets out there on the East Coast. Looked like a beautiful day in D.C.!

    Sadly, there was only ice and what weather.com describes as “wintery mix” at the Portland Farmers Markets due to the severe weather alert and impending ice storms.

    • Darya Pino says:

      Oh no! What are you eating these days Shook?

      • Matt Shook says:

        I’ve been eating a lot of soup (lentil, faux-chicken noodle, roasted vegetable, black bean chili, etc.), and a lot of burrito-style food as well. My body seems to crave warm starchy foods during these colder months so I’ve been making some breakfast burritos (eggs, southern-style potato, tomato, cilantro and maybe some avocado) and my typical South American burritos (quinioa, black, beans, etc.)

        So I’ve been trying to curve those cravings by having more complex salads like a supergrain salad (quinoa, romaine, currants, carrots, with guacamole and a carrot-ginger dressing) and a spinach/walnut salad (with feta, flax seed, carrots, currants, and a olive oil red wine vinaigrette).

        How about you? Still doing the the kale & tempeh staple or do you have time to try out new dishes?

    • Darya Pino says:

      Haven’t been eating much tempeh, but lots of greens, squash and soup like I explained last week. Tomorrow is showtime, then back to normal life. Really want to make Moroccan food this week!

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