Posts Tagged ‘keswick creamery’

At the H Street NE FreshFarm Market

Thursday, May 24th, 2012

The younger foodie tot and I stopped by the H Street NE FreshFarm Market last weekend to finally scope out one of the few markets on the east side of town. At a new location this season (on 13th at H St., NE) , it’s a great little neighborhood market with some well-known vendors (Atwater’s Bakery, Quaker Valley Orchard and Keswick Creamery) as well as ones I’d yet to shop with. And, the fabulous new Gordy’s Pickle Jar was there as well. Made in the District, their Sweet Chips have already won an award at the International Pickle Festival (yes, there really is such a thing) — and, won over a new fan in the foodie tot as well. (I loved their Thai Basil Jalapeños and will be back for a jar of them next.)

h street ne freshfarm market

The balloon artist was there as part of the Food Revolution Day festivities (we unfortunately missed the cooking demo) — while our ladybug was adorable, the little girl ahead of us took home a ballerina in a pink tutu modeled after herself. So cute!

foodie tot shops H Street farmers market

I don’t think I have to tell you that asparagus and strawberries are the stars of the season at market right now. We also found beautiful red rhubarb as tall as the toddler and delicious Red Russian Kale. And for all your upcoming pie needs, Cedarbrook Farm sells lard. If you live on the Hill, or are just looking for a more mellow (and kid-friendly) market experience than Dupont Circle in the summer, give H Street a try.

at SOVA dc

(And after, stop by SOVA for an Intelligentsia coffee treat for mom and dad. The front window seat is perfect for toddler people watching.)

H Street NE FreshFarm Market
at 13th St. & H St., NE
Saturdays, April 21 – November 17
9am – 12noon

At the Bloomingdale Farmers Market (and Sunday BLTJs)

Tuesday, May 25th, 2010

I ventured into the city Sunday to check out a new (to me) market, the Bloomingdale Farmers Market. The sister market to the 14th & U Farmers Market, Bloomingdale is open Sundays from 10am-2pm. I was lured in to visit by news of some new cheeses at Keswick Creamery. (Head over to the cheese blog to read about those!) The Bloomingdale market is a small but robust neighborhood market, one block long and featuring a terrific group of vendors.

Keswick Creamery and Copper Pot were perhaps the more well-known vendors from other markets. I picked up strawberries — the most flavorful I’ve had this season, by far — and an heirloom pepper plant from Reid’s Orchard, a Pennsylvania vendor who also appears at some of the Fairfax County markets.

I got arugula and smoked bacon from Truck Patch (who also had lovely strawberries, asparagus and eggs), and a loaf of rustic white bread from Panorama Bakery. In addition to Truck Patch, there were also lamb and goat meat vendors, a vegan baker, and another produce vendor.

And as an added perk, the market is located in front of Big Bear Cafe, so I was able to pick up a Counter Culture latte for my trip home.

Once home, I made a quick lunch of BLTJ’s — last summer’s tomato jam standing in for fresh tomatoes. (Okay, and technically it’s a BATJ, as I used arugula in place of lettuce.) And for dessert, Keswick’s decadent chocolate pudding. I think it’s safe to say the Foodie Tot is a fan.

Bloomingdale Farmers Market
1st and R Streets, NW
Sundays, 10am – 2pm
Get market updates on Facebook

Pear Ricotta Sausage Pizza (and Curious Chef product review)

Tuesday, November 10th, 2009

I’ve written a lot about apples this fall, but I’d be remiss not to mention that other star of late autumn fruit stands: the pear. From crisp Asian pears, perfect for salads, to sweet Bartlett pears, poached for dessert, and the boy’s favorite, toddler-hand-sized Seckels, we’d be hard pressed to take sides in a pear-apple face-off. We always enjoy the samples offered by Papa’s Orchard at the West End Alexandria farmers market, and the boy has been known to devour a Seckel (or two) before finishing our stroll through the market.

These sweet and savory pizzas also feature two other of my local farmers market favorites, grassfed lamb sausage from Valentine’s Country Meats and fresh ricotta from Keswick Creamery. The pizza crust was made from frozen dough I picked up from the Italian Store for pizza-making emergencies. Of course you could make your own, if you prefer. There are few better ways to get kids into the kitchen than with make-your-own-pizza night. Thanks to the kid-sized tools from Curious Chef (see below), the boy was able to help with rolling out the dough, slicing the pears, and of course, decorating the pies.

Recipe: Pear Ricotta Sausage Pizza

Ingredients:

  • pizza crust for 2 pizzas
  • 4 tablespoons olive oil
  • 1 pound lamb sausage
  • 8 ounces fresh ricotta
  • 1 onion, thinly sliced
  • 2 sweet pears, thinly sliced
  • several fresh basil leaves, shredded
  • sea salt and black pepper

Instructions: In a skillet, crumble the sausage and cook over medium heat until browned. Drain excess drippings and set aside. Preheat oven to 450 degrees. Roll out pizza crusts and place on baking sheet or pizza peel, if you have one. Spread several tablespoons of ricotta over the crusts, and drizzle with 1 tablespoon olive oil, each. (If your ricotta is particularly moist, use less oil.) Spread pears and onions around, sprinkle with basil, salt and pepper, and scatter sausage over the top. Drop a few more spoonfuls of ricotta over the pears. Drizzle with remaining tablespoon of olive oil. Bake 15-20 minutes, until crust is lightly browned. Makes 2 pizzas. Enjoy!

curious chef pizza kitCurious Chef Product Review: We received the Curious Chef pizza kit to try out, as seen in the photos above. The boy was beyond trilled to have “my very own!” knife and rolling pin. The knife is made of sturdy plastic that actually can cut through an apple or pear, without fear of slicing off finger tips. Ever since our pizza making fun, when he sees me slicing something he gets out his own knife from his kitchen drawer and demands to help. The easy-grip handles make the tools perfect for small hands, and it’s nice to be able to set him up with his own cutting board and knife to keep him busy while I’m prepping the rest of the meal. Needless to say, Curious Chef gets a big thumbs up from the Foodie Tot. (My only complaint is that the white plastic isn’t the most aesthetically pleasing, but it’s more kid-appropriate than stocking up on fancier, and more breakable, items from somewhere like Williams-Sonoma.) View the full product line (and safety information) at CuriousChef.com.

*Disclaimer: all reviews are the opinion solely of myself and my son, and are not financially compensated in any way.*

Recycled Recipes, Asparagus-Chive Quiche

Friday, April 10th, 2009

Asparagus may be a few weeks away still here in the DC/NoVA area, but Diane’s new “Friday Foodie Fix” event with the secret ingredient eggs seemed like the perfect reason to pull this recipe out of the archives. Perfect for a spring Sunday morning…

Recipe: Spring Asparagus-Chive Quiche

Ingredients:

  • 1 9-inch pie crust 
  • 4 eggs
  • 2 cups milk (next time I may use half cream as my quiche was a little softer than should be)
  • 1 cup crumbled Keswick* Wallaby cheese, or other Monterey Jack or similar white cheese (goat cheese would also be fabulous)
  • 1 bunch asparagus, cut into 1-2? pieces
  • 2 tablespoons chopped fresh chives
  • salt + pepper

Instructions:

Bring a pot of water to a boil and blanch asparagus for 2 minutes; drain and rinse in cold water. In a mixing bowl, whisk together eggs, milk/cream, cheese, and a dash of salt and pepper. Spread asparagus and chives in pie shell, and pour egg mixture over. Bake at 425* for 15 minutes, then reduce heat to 300* and bake additional 30-35 minutes or until firm. Let stand at least 10 minutes before serving.

The toddler devoured this (”cheese egg? more!”) but still ate around the asparagus, so the quest goes on for a kid-friendly asparagus dish. (Maybe I’ll just puree it next time!)

* Farm Source(s): Keswick Creamery’s Wallaby cheese is available at the Dupont Circle FreshFarm Market and the new La Fromagerie in Old Town Alexandria.

(Originally published May 27, 2008.)