SEASONAL CHEF
Finding and using 
locally produced food
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Market Report
Washington, D.C.
July 11, 2010

The Market:
Dupont Circle Farmers Market
1500 block of 20th St., NW
(between Massachusetts Ave. and Q St.)
Washington, D.C. / map

Sundays,  9 a.m. to 1 p.m. (summer)
10 a.m. to 1 p.m. (winter)
(202) 362-8889


Market-Goer
: Mark Thompson

This market is managed by FRESHFARM Market, a nonprofit organization that sponsors 11 farmers markets in the Chesapeake Bay region. The farmers and producers generally come from within a 150-mile radius of Washington, DC.

According to the organization's Web site, "Our markets are producer-only, which means that our farmers and producers may sell only what they grow, raise or make on their own farms. To the extent possible, they employ local ingredients in creation of their products."





What I Bought:

zucchini and assorted summer squash

Recipes: * Six ways to use zucchini

Price: $2.50/lb. 


Caption

Recipes: * Seven eggplant recipes from around the world
*
Tips on choosing and using eggplants
* Caponata (Sicilian eggplant relish)

Price: $3.20/lb. for tomatoes
$.99/lb. tomatoes seconds (on left)
$2.50/lb. for eggplants


string beans

Recipes: * Nine green bean  recipes

Price: $4/lb.


Caption

Price: $2.50/lb


red currants

Price: $5/basket


popping corn

Price: $1 per ear


purslane

Purslane is a common weed that you'll spot everywhere, in low-lying, scrawny clumps, once you recognize it. It gets plump and succulent when it is well-watered and cultivated, as farmers are beginning to do, thanks to growing interest in the plant's remarkable nutritional qualities. It is one of the best sources in the plant world for omega-3 fatty acid, which the body converts into other acids that can lower blood pressure and cholesterol levels. People from various cultures around the world long ago discovered its virtues. Purslane is eaten extensively in soups and salads around the Mediterranean region. Mexicans are major customers for it in California. The Russians dry and can it for the winter. Henry Thoreau would make a meal of boiled purslane gathered around Walden Pond. All parts of the plant are edible, writes Pamela Jones, in Just Weeds -- History, Myths and Uses. She recommends using it in salads. I find that, dressed with oil and vinegar, the juicy mucilaginous leaves and stems add a mildly acid, piquant flavor, she writes. It can also be steamed, stir-fried or pureed. According to a flyer produced by Four Sisters Farm, from whom I have purchased purslane in Northern California farmers markets, purslane makes a dreamy gazpacho with tomatoes, cucumbers, garlic, scallions and a vinaigrette.

Price: $10/lb.


goat milk cheese


Copyright 2005 Seasonal Chef