Monthly Archives: May 2010

Cheverly Community Market opens Saturday, May 29

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Cross-posted from my Examiner.com farmers market site.

Cheverly Community Market

8am to Noon

Cheverly Community Center

6401 Forest Road, Cheverly, MD

Market dates: May 29

June 12, June 26,

July 10, July 24,

August 7, August 21,

September 4, September 18,

October 2, October 16, October 30

The Cheverly Community Market opens Saturday, May 29, with old and new favorites. Unique offerings include fresh-brewed coffee, wine, and seafood.

The market has announced a tantalizing list of vendors and performers:

ChvBrew is back, providing hot coffee.

Charles and Kelly of Cheverly’s Hot Noodles will be back from last year to entertain as the market’s own house band.

Cheverly Breadbasket will have chips and fresh salsa for those who have been missing them all winter. This is in addition to the regular selection of freshly baked, organic breads and baguettes. (Organizers recommend you come early to get first choice of your favorite pastries). In addition to the wildly popular chocolate espresso cookies, the Breadbasket will have coconut macaroons and lemon cooler cookies.

Cookies to Cocktails is back, and Liz Esposito has had all winter to perfect her cookie creations. Continue reading →

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Two farmers markets focus on food access

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Cross-posted from my Examiner.com farmers market site.

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As a recent American Prospect article made clear, not all farmers markets are geared toward shoppers who need fresh fruits and vegetables the most. Yet two markets in the District have opened or expanded this season to address that critical constituency.

The Howard University Hospital (HUH) began hosting a twice-weekly farmers market Tuesday, May 11, and will continue to feature produce from Pennsylvania and North Carolina farmers each Tuesday from 3 to 7 p.m. and Fridays from 10 a.m. to 2 p.m. in the hospital courtyard. The hospital is located in Ward 1 at 2041 Georgia Avenue NW, near the Shaw/Howard University Metro and steps off several Metrobus routes. The market accepts WIC and Senior CSFP vouchers. Continue reading →

D.C. Vegetarian Cooking Group to hold farmers market brunch

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brunch spread

The D.C. Vegetarian Cooking Group has announced that it will put local fare at the center of its June event. Jack Zahora, who heads the group that meets once a month for a pot luck meal or restaurant outing, is encouraging the members to shop at an area farmers market the weekend of June 5, whip up dishes based on the ingredients they purchase, and show them off at a brunch on June 6. The event will take place at the grill-equipped Columbia Heights home of one of the members.

This event comes at an opportune time, as the Columbia Heights Community Marketplace is slated to open that weekend, and the home-hosted brunch is becoming all the rage  in D.C.

Zahora, a D.C.-based journalist, has given a preview of the spread. He plans to make a vegetable frittata, baked mostachioli, mimosas, and grilled tomato sandwiches. Other items on the menu include vegan quinoa salad with vegetables, Belgian waffles, and sorbet.

D.C. Vegetarian Cooking Group Farmers Market Brunch

June 6, 1 p.m.

Columbia Heights

For more information, go to the group’s website, Facebook page, or Twitter feed. To join the group and find out the particulars of the brunch location, email Jack Zahora.

Local arugula for a global cure

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Wow. It’s been a month since I posted. In that time, I led a Shabbat event about global hunger, finished that enlightening cleanse, sat in on my first farmers market board meeting, interviewed for an article on farmers markets in a major progressive publication, and–just yesterday–put on a brunch fundraiser with locally-sourced foods.

I have a lot of catching up to do! For now, though, I’ll just say THANK YOU to the 18 folks who came out to the brunch, and the others who gave remotely (I owe you guys apple-cinnamon pancakes!). …And I’ll tell you that my donation thermometer is bubbling with happiness about my reaching 100+ percent of my goal. …And I’ll post the menu to the brunch.

Thanks again, everyone!

Black River Café Brunch

Menu

Hashbrowns

Twin Springs Farm potatoes and onions

Pancakes

  • Mixed Berry-Chocolate Chip (Many Hands Organic Farm raspberries, Frog Eye Farm blueberries)

  • Apple-cinnamon (Twin Springs apples)

  • Strawberry-Banana (Virginia strawberries) – gluten/dairy-free available

Scrambled Eggs

Local veggies and Smith Meadows eggs

  • Tomato-Basil-Arugula-Provolone

  • Summer Squash-Chard-Cheddar

  • Spring Onion-Asparagus-Arugula

Yogurt and Fruit

Keswick Creamery yogurt, local fruit, bananas, local honey

TO DRINK:

Orange Juice Mimosas

Coffee (fair trade and organic, with grass-fed cow milk)

Teas