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)
||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:
green bean recipes
Price: $1 per ear
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.”