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Farmers’ Markets: The Summer-is-Winding-Down Jitters

Canary Yellow Squash Blossoms, DC farmers' markets, Alejandra Owens

Canary yellow squash blossoms: Alejandra has recipe for them. (Alejandra Owens)

From Alejandra Owens. You can find her on Twitter at@frijolita or at her food blog, One Bite At A Time.

I’m out of town this week on work travel and, surprisingly, the worst thing about being away from D.C. right now doesn’t have anything to do with missing my cushy bed or even the guy I’m dating (sorry, dude!). It’s missing the farmers market for two weekends in a row.

Saturdays: 14 and U Farmer’s Market from 9 am to 1 pm… Sundays: Dupont Farmer’s Marketfrom 8:30 am to 1 pm.

I think it’s safe to say after last weekend’s sweltering heat there are no misgivings about bidding summer adieu, but not me. Not quite yet. The heat and humidity may have me cursing Mother Nature but as soon as summer starts to turn a smidge cooler it means we start to say goodbye to colorful markets and their offerings — bright red tomatoes, violet plums and canary yellow squash blossoms (see my recipe for Goat Cheese Stuffed Squash Blossoms Vera Cruz Style).

People, I’m basically freaking out about missing summer produce. What if I don’t eat enough peaches? Cherries? Basil? (This is hardly possible seeing as I’m consuming fruit at alarming levels… crostata anyone?)

I mean, by the time I get back, will there still be 25-lb boxes of tomatoes at 14th and U Farmers’ Market for sale for $20?! You can totally nab that amazing deal again this weekend, by the way.

The Dupont Farmer’s Market (Sundays) has figs! And watermelon and cantelope! I want to cut them into wedges, jam a popsicle stick into the rind side and soak them in some booze and then freeze them. Who needs fancy boozy popsicles? Not me.

Both markets, thankfully, will let you buy in bulk right now — so get on it! And read Mrs. Wheelbarrow‘s blog for canning tips. I’ve not tried canning yet but she swears it’s easy and I trust her! Plus that’s summer in a jar for those sad, dark and dreary nights come January.

So, Borderstanis, if I must be away from my kitchen for two weekends, will you please tell me what you’re cooking up with all this amazing produce?

This post was written by:

- who has written 143 posts on Borderstan.

Owens a communications pro for a large association by day. By night she writes about food and restaurants for Borderstan and directs social media strategy for the site. She has her own food blog, One Bite At a Time. Follow Owens on Twitter @frijolita; email her at alejandra[AT]borderstan.com.

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3 Responses to “Farmers’ Markets: The Summer-is-Winding-Down Jitters”

  1. Tammy says:

    Kristin, I saw them at Penn Quarter Farmers Market on Thursday. I’ll bet 14th & U market on Saturday and Dupont Market on Sunday will have them as long as you get there before they sell out! (And do bc I want that recipe – when I was in Chicago I ate at Girl & the Goat and Chef Steph Izzard did crab rangoon stuffed squash blossoms. They were the bomb.)

  2. Kristin says:

    Hi there! I’ll trade you: Tell me where I can get some yellow squash blossoms and I’ll write about stuffing them with crabs and cheese!

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