Enroll in the
Winter CSA
by October 31st
and we'll give you
$5 to spend in the
Web Store!
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2015 Farmers Market Schedule
Crystal City
Crystal Drive
Between 18th & 20th Sts.
Tuesdays | 3pm - 7pm
April 7 - November 24
OakMarr
OakMarr RECenter, Jermantwn Rd.
Wednesdays | 8am-12pm
May 6 - November 18
Wakefield
Wakefield Park on Braddock Rd.
Wednesdays | 2 - 6pm
May 6 - October 28
Petworth
Upshur & 9
th St. NW at Georgia Ave.
Saturdays| 9am - 1pm
May 2 - Oct 31
Fairfax
Behind old Fairfax Courthouse
Saturdays | 8am - 1pm
May 9 - October 31
Vienna
301 Center St., S; behind Faith Baptist Church
Saturdays | 8am - noon
May 2 - October 31
U Street
14
th
& U St., NW
Washington, DC
Saturdays | 9am - 1pm
May 2 - Nov 21
Hardy Middle School Parking Lot
1819 35th Street, NW
Washington, DC
Saturdays | 9am - 1pm
May 16 - November 21
Lorton
VRE Parking Lot
Lorton Station Rd.
Sundays | 9am - 1pm
May 3 - November 8
Fairlington
NEW MARKET!!
Fairlington Comm. Center 3308 S. Stafford St.
Sundays | 9am - 1pm
April 19 - November 22
Palisades
48th Place, NW at MacArthur Blvd.
Washington, DC
Sundays | 9am - 1pm
Year Round
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After the last newsletter, and being motivated by Dave's apple recommendations, I decided that it would be a fun challenge to bake a new apple treat every week in October and share my experiences with you. Well, here we are in the middle of October, and I've only baked once. Challenge Fail! :) But read on and I'll tell you what I cooked up.
It is going to be a chilly weekend! Bundle up when you come to market! We'll have all of the items you need to make warm and delicious soups. I just packed up the leeks for market, and they are looking especially fantastic. Have you tried our
Goat Cheese & Leek Tart recipe
yet? It's one of Sidney's favorites. We'll also have fresh pulled carrots back at market. Just remember to bundle up!
We'll see you at Market!
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Apple Gingerbread Cobbler
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Some of you may have noticed that we have run out of our recipe books at market. Not to worry: we are going to print more, but we have a few edits that we want to make first. If you have a copy laying around your kitchen, great! Or you can always go to our website and search for the recipes.
This week I made Apple Gingerbread Cobbler.
I used Cortland apples, but Northern Spy (which is what we'll be bringing to market this weekend) would work great too. I chopped them and left on the skins. I like to think that leaving all that extra fiber and pectin that is tucked in right below the skin makes the cobbler healthier. It does, right??! The skin is thin enough that when it is cooked, you barely notice it.
I love gingery molasses-y cookies. The spicier the better. If you like that same kind of spice, I'd encourage you to increase the spices that you use. I used full-flavor molasses, so I was timid to add extra spice. Next time I might add some ground ginger to the apples as they are stewing, and add some more to the cobbler batter as well. I've never tried baking with fresh baby ginger. That might be the way to go to really get that spice and heat.
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Baking Every Week in October: Fail
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Even though I haven't fulfilled my October baking challenge, I still have some tricks up my sleeve.
Applesauce. If you missed the opportunity to make applesauce this summer with our Lodi or Yellow Transparent apples, you can still make some fantastic applesauce.
Last winter I was making applesauce for my son and I didn't want to add any sugar. So, I used Fuji apples (super sweet flavor) and a quart of our apple cider. Chop up the apples (again, I left the skin on). Dump them in the crock-pot. Pour in the apple cider. Add a cinnamon stick, if that's appealing to you. And let them cook on low, stirring occasionally.
Once the apples are soft and falling apart, remove the cinnamon stick if you added one.
 If you have an immersion blender, it is ideal for making the
applesauce smooth. Or you can ladle the soft apples into a regular blender. Or if you like your applesauce chunky, just leave it as is, and maybe mash with a potato masher (if you're going to make chunky applesauce, you might want to consider peeling the apples first).
So, what are some good apple choices for sauce this time of year? A blend of sweet and tart apples are always a good option. Mary Margaret recommends Mutsu (sweet) and Crimson Crisp (tart). She and Dave ate their
chunky applesauce on top of waffles and sausage for dinner the other night. Yumm.
One of my favorite cakes is
chocolate-applesauce bundt cake. It will put a dent in your applesauce supply and has a super moist batter because of the applesauce and oil.
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Spicy Pumpkin Soup
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It is easy to warm up with a good bowl of soup. And this weekend, you are going to need it!
During the holidays, I love making Spicy Pumpkin Soup for family gatherings. I've combined bits and pieces of various recipes, so, unfortunately I don't have a clear direction to point you.
But here are the basics:
Roast a pumpkin. Good options are Pink or Blue Banana, Sugar Pie, Speckled Hound, Golden Hubbard or any other edible pumpkins.
Scoop out the roasted pumpkin flesh and combine with stock (chicken, vegetable or home-made ham stock). Let simmer on the stove. Add the stock to the point of consistency that you prefer. I like mine pretty thick. But I always add more as the soup cooks.
Saute your veggies. I keep it simple: chunky onions and garlic; but you can add carrots and/or celery.
Add your spices. Salt and pepper are standard, but I want some heat in my soup, so I add red pepper flakes and maybe cayenne pepper. Don't worry if you go a little heavy handed with the spices. Adding cream before serving helps to cut the heat.
And to make the soup a tad heartier, I chunk up a ham steak and add that to the pot.
So there you have it: Five delicious, warm, gooey and hearty recipes to keep you warm and happy this weekend!
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We look forward to seeing you at the Farmers Market!
In the Cherry Orchard, April 30, 2015
Sidney & Anthony
Dave & Mary Margaret
Sandy, Steve, Caleb, Diane and Katy
Kuhn Orchards
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