Posts Tagged ‘mclean farmers market’

Getting Social at the Farmers Market

Saturday, July 9th, 2011

Summer’s here and farmers markets are open all across the country — even in Minnesota, I hear.* I’ve written before about how fabulous farmers markets are for kids — my son will eat anything a farmer offers him to sample, especially if it comes on a toothpick. Earlier this week we went to the Crystal City FreshFarm Market (Tuesdays, 3-7pm) after school, and after sampling our way from end to end stopped to get frozen yogurt from the Sweetgreen truck. One of the boy’s teachers spotted us in line and called him out for having dessert before dinner, to which he replied, “Actually, I already ate dinner at the market!” (He had quite a balanced meal, really — beef jerky, cheeses (though he declared the ashed-goat log was “weird”), breads, lots of cherries, berries and apple slices, and apple cider.)

frigidaire gowalla badgeThere’s nothing I love more than a good local food-social media collaboration, so I have to share this summer promotion that landed in my inbox: When you check in to a farmers market on Gowalla this summer, Frigidaire will donate $1 to Save the Children‘s Kids’ Cooking Academy Summer Session. To trigger another $1 donation and enter for a chance to win a new Frigidaire Gallery® French Door Refrigerator, you can make a commitment to eat fresh at www.maketimeforchange.com. (Enter daily until September 20.)

Do you follow your local farmers market on Facebook or Twitter? It’s a great way to get the scoop on what’s fresh each week. Local peeps, you can follow @FreshFarmMktsDC, @DelRayFarmMkt and the West End Market (@knerq) on Twitter. And of course, find us @foodietots.

in season june in virginia

P.S. Pictured above are the first Virginia peaches of the season! Courtesy of Westmoreland Berry Farms at the McLean Farmers Market (Fridays, 8am-noon). Look for bicolor corn, raspberries, blueberries, peppers, summer squash, tomatoes, okra and much more at the markets this weekend.

* Our dear friends moved to Minnesota several years ago. The boy has it in his head that Minnesota is practically at the North Pole, so he’s always talking about how they have “snow that never melts” there. In fact, just yesterday I heard the following in the car: “When you made me be born, you didn’t just have a normal human baby, you had me with T-Rex vision! I can see all the way to the North Pole! And even Minnesota!”

Disclosure: As part of the Foodbuzz Publisher Program I received a stipend from Frigidaire for writing about this promotion. As always, the opinions expressed in this post are my own.

Local Potluck Tuesday, June 8

Tuesday, June 8th, 2010

local potluck tuesday badge Welcome to the first Local Potluck Tuesday! With farmers market season officially underway across the U.S., I hope you’ll stop in each week to share what you’re cooking from your local food sources — the farmers market, a CSA, or your own backyard.

This week at the FoodieTots household, we had a spring pea and asparagus soup, pork chops and grassfed burgers on the grill, sugar snap peas atop green salads, and this fun farmers market discovery: lemon cucumbers.

These little yellow cukes somewhat resemble a lemon on the outside, and have a slightly sweet, mild flavor. When shopping the Mt. Olympus Farm booth at the McLean Farmers Market last Friday, a mom was feeding samples of these cucumbers to her toddler, who was first skeptical and then quickly requested more. For kids who resist green vegetables on principle, this is a great way to introduce cucumbers. While the boy enjoyed these last summer, he decided this weekend he was “allergic” to cucumbers. Oh well. Hopefully this is a more temporary situation than his “allergy” to tomatoes. Or maybe we’ll just have to add lemon cucumbers to our garden next year!

Recipe: Lemon Cucumber Salad

Ingredients:

  • 6 lemon cucumbers, diced
  • 4 leaves fresh mint, chopped
  • 1 teaspoon sea salt
  • 2 tablespoons apple cider vinegar

Instructions: Sprinkle cucumbers with salt and mint. Toss with the vinegar and chill in the refrigerator for 20 minutes before serving. Makes 4 servings. Enjoy!

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Your turn! Please share links to a local dish you’ve enjoyed recently, or share in the comments.

Local Potluck Tuesdaya few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”
2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in the following week’s post.)
3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.

That’s it! I hope you’ll join in and share what you’re cooking up to celebrate our local farms and the wonderful food they provide to nourish our families.

One Local Summer Tomato Peach Panzanella

Tuesday, August 11th, 2009

By this point of the summer, meals at the Foodie Tot house tend to become simple variations of mixed grill or summer salads. To say I am obsessed with the pairing of summer tomatoes and peaches would be an understatement. This Italian bread salad, incorporating the two plus sweet corn, is the perfect showcase for summer’s peak ingredients and is a quick, no-cook, one-dish-meal that’s perfect for busy summer weekends.

tomato peach panzanella salad

Recipe: Tomato Peach Panzanella

Ingredients:

  • 4 slices day-old hearty Italian bread or corn bread
  • 2 large very ripe tomatoes
  • 2 large very ripe peaches
  • 2 ears corn, shucked
  • several basil leaves, thinly sliced
  • 4 ounces aged white cheddar, cubed

vinaigrette:

  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions: Toast the bread slices and cut into 1/2-inch cubes. Cut the tomatoes and peaches into 1/2-inch cubes as well. Cut the corn kernels off the cobs. In a bowl, layer the bread, tomatoes, peaches and corn. Whisk together oil, vinegar, salt and pepper to make vinaigrette. Sprinkle vinaigrette and basil over salad and toss gently. Stir in cheese and let stand for 10 minutes before serving to allow flavors to blend. Makes 4 servings. Enjoy!

Farms of Origin: peaches, Bigg Riggs (WV); tomatoes, basil, sweet corn, Potomac Vegetable Farms CSA (VA); cheddar, Tom the Cheese Guy (PA); bread (dinner rolls), Valentine’s Country Bakery & Meat (VA); from the Alexandria Upper King Street and McLean Farmers Markets.

More peach & tomato recipes:

What’s your favorite peach/tomato recipe?

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.