by Martina White Spending a beautiful morning at a farmer’s market is just about my favorite thing to do, so Sunday I set out for the Dupont Circle FRESHFARM Market from my home in Reston. I was not alone in that thought. It was bustling! I love this market in particular because it’s great for people watching. It attracts [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson 2 servings as a main dish, 4-6 as Appetizer ½ pound of mushrooms, cleaned, and trimmed 1 tablespoon butter 2 tablespoon olive oil, divided (more as needed) Salt and pepper to taste 1 medium yellow onion, peeled and sliced thinly ½ whey pizza [...]
by Sam Mitchell When most of us think of pies, our mouths start watering. In the world of farm policy, however, pies are more frequently represented as budget charts–and their impact on the next Farm Bill is likely to leave a bitter taste in our mouths. Last Thursday, after a brief delay, the Senate Agriculture [...]
by Cammie Fuller My father is an amazing gardener. His tidy rows of beans, peppers, carrots, herbs, blueberries, raspberries, grapes, squash, radish….it goes on and on….are all delicious and fresh and earthy. I adore his garden. It is simple, straightforward and productive. It also contains a beautifully abundant bed of asparagus planted in 2006 and [...]
By Amy Saltzman My CSA hasn’t started yet, but I’m already thinking about how to use those spring greens. Don’t get me wrong – I like salad. I’ve learned to braise greens. And the internet has provided me with some great recipes for kale and other assorted greens: kale chips, sweet potato and kale soup, [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson Crab meat has a very delicate flavor that can be easily overpowered. It goes very well with spring vegetables like new potatoes and peas. Lump crab is the meatier–and pricier–option. The less expensive alternative is backfin. Either way, buy crab from the Chesapeake Bay, not from [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson Oxtail soup may well be my favorite hearty winter soup. Oxtail is an inexpensive cut that delivers an incredible amount of flavor. As it slowly cooks, the collagen dissolves and yields an unctuous liquid. I like to suck all the meaty bits off the bones—very peasant [...]
by Sam Mitchell The cow is finally out of the barn. And it’s a little leaner than it was four years ago. Last Friday, the Senate Agriculture Committee fired the opening legislative salvo in the effort to pass a 2012 Farm Bill when Chairwoman Debbie Stabenow (D-Michigan) and Ranking Member Pat Roberts (R-Kansas) released their [...]
Is there anything better than the first produce from your own garden? We harvested half a dozen radishes from our community plot, the very first vegetables we pulled from the ground this season. Radishes are ancient, dating to pre-Roman times. Radish means “quickly-appearing root” in Latin, which it is verily. Scatter the seed with a [...]
by Amy Saltzman “Running around like a chicken with its head cut off” was never just a metaphor to me. I grew up on a farm, and I learned to kill and dress chickens as early as I could safely wield a knife. At five, I thought headless chickens were fun to watch; my cousins [...]
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