Posts Tagged ‘cibola farms’

One Local Dog and Slaw

Tuesday, July 14th, 2009

one local summer 2009Maybe it’s a subconscious recognition that it’s baseball season, or just appreciation for something that requires no preparation before tossing on the grill, but we’ve had hot dogs and cole slaw not once but twice this past week. The first was MeatCrafter’s Capital Half Smokes, from the Crystal Farms market, and a plain green slaw from a baby cabbage in our CSA bag. Then, I decided on all-American buffalo dogs for an anti-Bastille Day themed gathering at our house on Sunday. I always feel bad going a weekend without visiting one of the markets in our neighborhood, but when I have my mind set on something specific — buffalo and sour cherries, in this instance — I head straight to Dupont Circle’s FreshFarm Market. I actually could have obtained both at the Wednesday Upper King Street Market, but that would have required planning further in advance.

one local summer

I made a discovery with the first batch of slaw that a creamy dressing is possible without the use of mayonnaise (which I hate). After tossing the cabbage with cider vinegar, I added a splash of buttermilk, a little salt and pepper, and voila! Creamy yet tangy and without the dreaded mayo-droop. Sunday I repeated the formula using a beautiful blue-purple cabbage and green peppers the boy selected at the market, served along side our Cibola Farms buffalo dogs and with a fresh cherry pie for dessert. I also pickled some of the cherries, using a French recipe from Chez Loulou, to accompany our cheeses. The cheese course was not exactly local, but we did enjoy a Virginia sparkling wine that could rival many of the true champagnes, from Thibaut-Janisson. Vive Virginia!

One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up; here’s what my neighbors in the Southern region cooked up this week.

One Local Buffalo Steak and Garlic Scapes

Tuesday, June 16th, 2009

one local summer 2009This past week we got our first garlic scapes in our CSA bag. Garlic scapes are the curly bright green shoots of a young garlic plant, not to be confused with the “green garlic” stalks that soon follow. Last summer at a New York farmers market, I watched a farmer practically plead with a skeptical customer to give them a try. If you love garlic, you can’t go wrong — but if you’re expecting something mild like a chive, you’ll be in for a pungent surprise.

garlic scapes

Garlic scapes are commonly used in pesto — a great way to store them for later use as the scape season is fairly brief. And I like to throw them whole on the grill for a little mellower flavor and perfect accompaniment to a grilled steak. grilled steak garlic scapeThis week we again had Cibola Farm’s buffalo meat, the steaks rubbed with olive oil, smoked paprika, oregano, salt and pepper before grilling. We also had home-baked brioche, which is not exactly local as I don’t have local flour, but I’m taking partial credit here because the rich brioche dough got a boost of flavor from our local, cage-free farmers market eggs and butter. I haven’t had much time to bake lately but am looking forward to cooking up some cherry treats now that the first cherries have arrived at our local markets. We snacked on Emperor Francis cherries from Long Meadow Ecological Farm found at DC’s Eastern Market on Saturday.

We’ve also been snacking on some local goat cheeses from Firefly Farms and Spriggs Delight in Maryland. You can read more about them over on the cheese blog.

Recipe: Grilled Garlic Scapes

  • 4 garlic scapes, rinsed
  • 1 drizzle olive oil
  • course salt and pepper

Instructions: Toss the scapes in olive oil till lightly coated. Place on hot grill over high heat and sear several minutes, until soft and grill marks appear. Remove from heat and season with salt and pepper. Serve along side your favorite grilled meat or fish. Enjoy!

One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up; here’s what my neighbors in the Southern region cooked up this week.

One Local CSA Summer (and a Buffalo Sausage and Kale Frittata)

Tuesday, June 9th, 2009

one local summerThe first week of the One Local Summer challenge coincided with our first CSA (community supported agriculture) delivery of the season, from Virginia’s Potomac Vegetable Farms. Our farm is “ecoganic” — meaning they follow organic practices but are not certified — and has one of the few remaining farms in Fairfax County just west of Tyson’s Corner, as well as a second location in Purcellville. We love visiting our farm for the semi-annual CSA member potlucks, and as I mentioned previously, they will be hosting the newly-crowned RAMMY Rising Culinary Star of the Year Anthony Chittum for a Summer Solstice Farmland Supper later this month.

csa garlic scapes kale

While I love our CSA, I only get a half share to allow for plenty of farmers market shopping each week as well. This first OLS/CSA dinner featured garlic scapes, chives and kale from the farm, and sausage, eggs, cheese and broccoli from the Upper King Street farmers market. Our CSA pick-up is on Wednesday, so the first meal is usually something simple involving eggs or pasta. This week it was a sausage and kale frittata, with a side of steamed broccoli. Quick, fresh and delicious.

Recipe: Buffalo Sausage and Kale Frittata

buffalo sausage kale frittata

Ingredients:

  • 1 lb. or 4 links buffalo sausage
  • 1 teaspoon olive oil
  • 1 garlic scape, thinly sliced
  • several stems of chives, chopped
  • 1 cup kale, cut into thin ribbons
  • 6 cage-free eggs
  • 4 thick slices cheddar cheese, diced

Instructions: Heat olive oil in saute pan or skillet over medium high heat. Crumble sausage into pan and cook until browned, about 5-6 minutes. Drain excess oil. Add kale, scape and chives and cook until kale just begins to wilt, 1-2 minutes. Whisk eggs in mixing bowl and pour into pan. Fold in cheese and season with salt and pepper. Cook until eggs are fully set, and serve immediately. Makes 4 servings. Enjoy!

Farms of Origin

  • Potomac Vegetable Farms (VA), kale, garlic scapes and chives
  • Cibola Farms (VA), buffalo bourbon fennel sausage
  • Tom the Cheese Guy (PA), eggs and cave-aged cheddar
  • Long Meadow Ecological Farm (VA), broccoli
  • bread from Breadline (DC)

One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up.

Opening Day at Upper King Street Market, Alexandria

Thursday, June 4th, 2009

The fourth Alexandria, Va., farmers market – and only mid-week option – opened for the season this week. The Upper King Street Fresh Farmers Market is held on Wednesdays from 3 to 7 pm, located just across from the King Street Metro station (blue/yellow lines) in a little park. If you’re coming from the Metro, look for the giant green wall which shelters the park.

upper king street farmers market alexandria

There were a full complement of new vendors this year, with Bigg Riggs farm (greens & jarred products) and the rainbow umbrellas of Maribeth’s Bakery the only familiar faces from last year’s inaugural season. Del Ray Market shoppers will recognize Tom the Cheese Guy (cave-aged cheddar, cheeses, eggs, yogurt and Amish baked goods), Shlagel Farms (spotted at Shlagel, the season’s first cherries!) and Vera’s Bakery (scones and more). Cibola Farms fills the sorely-needed meat vendor slot with high-quality Virginia grass-fed buffalo, pork and more. (I believe this is Cibola‘s first foray into Alexandria, they also sell at Penn Quarter, Dupont Circle, Arlington and others.) Breadline appears with artisanal baguettes and baked goods, and Long Hollow Ecological Farm from the Shenandoah Valley is another new produce vendor. I only recently discovered Long Hollow at the Oakton market, and their strawberries are the most flavorful I’ve found on this coast. (And I had market-fresh California strawberries on Sunday, so that’s saying something.)

upper king street farmers market alexandria va

This market is great for restocking the fridge mid-week, especially if you, say, fly back into town on a Wednesday morning and have nothing on hand. With the addition of Tom and Cibola, it now passes the complete-meal test as well. And most importantly, it’s just a short walk beyond our neigborhood playground.