Posts Tagged ‘westover farmers market’

At the Market This Week #MarketVine

Friday, May 31st, 2013

Here’s a quick look at what you’ll find at the farmers markets this week, in the DC Metro area: asparagus, rhubarb, strawberries, blueberries, even some cherries coming in!

Westover Farmers Market ~ May from Colleen | GlassBottle on Vimeo.

(Vine from the Westover Farmers Market in Arlington, Sundays, 8am-noon.)

Sunday Farmers Markets Open in Alexandria, Arlington

Sunday, May 5th, 2013

May brings the opening of the seasonal markets to Washington, DC and the suburbs, including two of our favorite, family-friendly Sunday markets: the West End Farmers Market in Alexandria (8:30am-1:00pm) and the Westover Farmers Market in N. Arlington (now 8:00am-noon). Yes, Westover was open through the winter but the full slate of vendors is now back for summer, with quite a few additions since last year.

West End Farmers Market 2013

New vendors at Westover include Cibola Farms (Virginia bison and free-range pork), Spring Valley Farm & Orchard of West Virginia, Shells Yes! with Eastern Shore crab, GrohNola, and Nourish Market from Falls Church selling prepared foods (and the best, naturally-sweetened strawberry lemonade right now).

We got some lovely organic greens from Over the Mountain Farm (MD) last week (pictured below). Fresh Joseph’s, the fresh-squeezed orange juice and mozzarella folks seen at West End, has also joined Westover this season.

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Follow these markets on Facebook (Westover or West End) for updates and special events throughout the season.
(And follow Foodie Tots to see what we’re buying and cooking each week.)

Hope to see you at the market!

Quick Stewed Summer Squash and Sweet Corn

Friday, August 24th, 2012

It’s the home stretch of summer, when markets are teeming with fresh sweet corn, peppers, peaches, squash, tomatoes and melons. I’m pretty sure my kids would happily live on corn and watermelon, but the other veggies are too tasty to pass up. On a recent market trip, the foodie boy was particularly smitten with this curly-q eggplant.

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To make use of as many veggies in one dish as possible, I recreated the Oyamel dish the foodie tot loved at Union Market’s summer picnic. Squash and tomatoes are diced nearly as small as corn kernels and the dish is quickly sautéed so that the tomatoes release their juices, creating a warm stew that is a perfect summer side — and the ultimate summer dish for finger-eating toddlers, too. Get the recipe below.

And speaking of market trips … our busy summer weekends have made us especially grateful to have two Sunday markets to choose from, the West End Alexandria Farmers Market (9am to 1pm) and the new Westover Farmers Market (8am to noon) in Arlington.

We paid a long overdue to our favorite Amish cheese/yogurt seller, Mr. Tom, at West End recently. Papa’s Orchard peaches were spectacular, and the kids’ eggplant/pepper/tomato binge took place under the F.J. Medina & Sons tent. We followed up our cheese snack with a Westmoreland berry and Vera’s pastries picnic in the park. (Then, turtle watching!)

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At Westover, Black Rock Orchard and Bigg Riggs are is the must-visits for stone fruit — and early season apples (yes, already!). Smith Family Farm offers grass-fed meats, Blue Ridge Dairy provides mozzarella, ricotta and more, and always-popular Atwater’s Bakery and Baguette Republic have your bread needs covered.

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Recipe: Quick Stewed Summer Squash and Corn

Makes 4 servings

Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 zucchini, diced
2 ears corn, shucked and kernels cut from cob
2 large tomatoes, diced
handful fresh epazote or basil
Kosher salt
pepper
optional: crumbled goat cheese or feta or queso blanco

Instructions:
1. Prep and cut all vegetables before you begin cooking. Zucchini should be diced nearly as small as corn kernels.
2. Heat olive oil in sauté pan over medium heat. Add onion and cook until soft, about 4 minutes.
3. Add zucchini to pan and cook until just beginning to soften, about 2-3 minutes.
4. Add tomatoes to pan and cook until juices are released.
5. Add corn and simmer just until warmed, about 2 minutes.
6. Remove from heat and season with salt, pepper, and fresh herbs. Optional: top with crumbled feta or goat cheese. Serve immediately.

At Market: How to Fry Squash Blossoms

Monday, June 11th, 2012

This past weekend, the husband and tot hit up the new Westover Farmers Market in Arlington. It was near the end of the market so I didn’t have high hopes for too many goodies, but was pleasantly surprised when they brought home a basket of squash blossoms and sour cherries. Edible flowers are always fun to share with kids, but flowers that you stuff with cheese and fry? Talk about hitting the jackpot. The foodie tot had a lot of fun “helping” me prep them for frying. Of course, she was booted from the kitchen for the actual cooking.

foodie tot loves squash blossoms

Squash blossoms are best eaten the day you buy them. After your toddler holds up each one for its photo opp (or maybe that’s just mine…), gently pry open the petals, check for intruders,* and reach inside and pinch the base of the stamen to remove it. (*I’m no fan of insects on my supper, but this is a good time to mention to the kids that we buy organic foods that aren’t sprayed with bug-killing chemicals. You can’t blame a bug for being drawn to the same pretty, fragrant flowers that we are!)

how to fry squash blossoms

I mixed fresh Blue Ridge Dairy ricotta with a little nutmeg, salt and black pepper. You can use some finely chopped fresh herbs, like parsley or oregano, if you have them but I like to keep it simple. The batter is simply flour, milk and another pinch of salt. After gently spooning the filling into each flower, give the end a gentle twist to hold in the good stuff.

Frying them takes just a few minutes — then let them cool a little on a paper-towel lined plate to absorb the excess oil. Be sure to eat while still warm!

fried ricotta squash blossoms

Recipe: Fried Squash Blossoms
Serves 4-6

Ingredients:

  • 12 squash blossoms
  • 1/2 cup ricotta cheese
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • kosher salt
  • pepper

Instructions:

  1. Fill high-walled frying pan with 1/4-inch of oil. Heat over medium high heat (to 350 degrees if you have a thermometer).
  2. Pick over and remove stamens from blossoms. Set aside.
  3. In a small bowl, combine ricotta, nutmeg, and a pinch each of salt and pepper.
  4. In a larger bowl, whisk together flour, milk and another pinch of salt until smooth.
  5. Holding blossom by the stem end, gently fill with a teaspoon full of ricotta mixture. Give the petal ends a gentle twist to hold in the filling. Repeat until all are filled.
  6. Quickly swirl the stuffed blossoms through the batter and gently transfer to pan. Fry, turning occasionally, until golden brown — about 3-5 minutes, total. Remove with a slotted spoon to a paper towel-lined plate. Let cool slightly before serving.

~

What’d the kids think? The boy took a bite, then paused to ask, “Did this use to be a plant?” The tot ate the middle section of hers. Have you ever eaten squash blossoms with your kids?

Aside from frying, you can also use squash blossoms in soup or my squash blossom succotash, or bake them for a healthier take. And if you’re in the Northeast, check out Narrangasett Creamery ricottas, reviewed over on Cheese and Champagne today.

Cinco de Farmers Markets!

Friday, May 4th, 2012

It’s opening weekend at Northern Virginia, DC and Maryland seasonal farmers markets! Head out early to score the best asparagus and strawberries and give a local flair to your Cinco de Mayo fiesta. (It’s the perfect excuse to blend up a batch of our strawberry horchata! Or perhaps a rhubarb margarita.)

virginia strawberries

Some of our favorite family-friendly markets are reopening this weekend, including Alexandria’s West End Market (Sundays, 8:30am to 1pm at Ben Brenman Park) and Reston Farmers Market (Saturday, 8am to noon at Lake Anne Village Center). (All Fairfax County and Loudoun County markets are now open for the season). And a brand new market is opening in Arlington’s Westover neighborhood (Sundays, 8am to noon on N. McKinley Rd.).

Follow Me on Pinterest (Psst…are you on Pinterest? I’ve pinned a few Mexican-inspired recipes for Cinco de Mayo.)