Spring means it’s easier to eat local.


You know how some people sneak out of work for secret rendezvous, or to go to a basketball game?

I sneak out of my office to go to the farmers’ market.

Today was the first day of the Foggy Bottom FRESHFARM market. I went early, right around 2:30, so there were only 4 or 5 vendors, mostly regulars from the Dupont Market.

I plan on sneaking out to the Penn Quarter Market tomorrow.

Swiss Chard, one of Carolina’s favorites

Everyone’s favorite ubiquitous fruit

One of these days, I’m going to try the lasagna from Bonaparte Breads.

You can’t see it, but at the far end of this picture, there are some pumpkins and winter squash

I’ve seen tomatoes at the market almost every weekend, although usually in small quantities. Maybe a hothouse somewhere?

For those of you that aren’t aware…
The Foggy Bottom market operates from 2:30 to 7pm on Wednesday from today until November 26th. It’s located at the intersection of 24th, I, and New Hampshire, by the GW School of Public Health.

The Penn Quarter/Chinatown market operates from 3:00 to 7pm on Thursdays, from tomorrow until December 18th. It’s located on 8th Street, between D and E. Tomorrow, the chef at market is Robert Weland from Poste (5:00pm)

And, since it’s spring, the Dupont market will open an hour earlier, at 9:00am instead of 10. I’ll be there early, elbowing old women out of line for pierogies and crabcakes. The chef at market there will be Stefano Frigerio, of Mio Restaurant (11:00am.)

Calendar of events for all the FRESHFARM Markets is here.

I’m still searching for information about the farmer’s market that was at 14th and U last summer. Combined with the Friday “farmer’s market” outside of the Whole Foods on 14th and P, the aforementioned markets mean Monday and Tuesday are the only days you’d have to go without local food. That’s what Chef Geoff’s $5 burger nights are for.

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