From Creative Comforts

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

I love Twitter. Yesterday as I was perusing my feed I noticed that fellow blogger buddies Jenn of Dear Heart and Nikki Rappaport of Cupcakes for Breakfast were tweeting about the hashtag #thingsimafraidtotellyou. After clicking through on a number of the posts these folks were talking about I learned about this, sometimes heart wrenching, movement.

Basically, it was born of style and design bloggers saying, “Hey! We like to keep it all positive and pretty on our blogs and social media, but life isn’t always positive and pretty…and it’s okay.” And so, they began sharing things that they might have been afraid to share in the past. Deep secrets, things they thought they’d be judged for, things they only tell their closest friends…and things that are just silly!

I appreciate raw honesty. Because if you’re thinking it, there’s probably someone else in the world thinking it too. Also, I’ve always been that person in the room that says what everyone else is thinking but is too afraid to say.

I think it’s important to note here that I’m not doing this for sympathy, affirmation or some kind of narcissistic drive for compliments. The idea is more that – in this idyllic world, where everything is Instagram’d, organic, local and all that hoo-hah, things aren’t perfect and it’s okay. But more importantly, you are definitely not the only one noticing that things are less than perfect.

A quick story to exemplify what I’m getting at. I was recently at a food event with one of my favorite food bloggers. We were chatting about how busy we’d been recently – between life and work and trying to work out and get some of that coveted quiet time, cooking beautiful meals isn’t always a priority. She commented on her favorite cereal, and how sometimes that’s what’s for dinner and it’s exactly what she needs. I retorted, “You should post that on your blog! I wonder what your readers would think!” The truth is, you’ll never see a post about the nights food bloggers eat ice cream, cheese and crackers or a huge bowl of cereal. Because that’s not what a food blog is. But you know what a huge bowl of cereal for dinner is? Life.

What are some things you’d be afraid to share with your friends? To see my full list of Things I’m Afraid To Tell You, check out the full post over on my blog.

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Look for strawberries and asparagus at the markets. (Luis Gomez Photos and Alejandra Owens)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

I never thought I’d say produce could be a bully, but asparagus and strawberries continue to completely dominate the markets! Not that you won’t see other things out there, but strawberries and asparagus are kinda the stars of the show right now. So I thought I’d take this opportunity to remind you of a couple great recipe round ups we already did AND share a cool tip.

First, we shared six irresistible strawberry recipes – including a cocktail from Todd Thrasher!

Then we gave you five recipes that showcased asparagus in all its green glory.

And now for the tip, which had not even crossed my mind. Today’s tip comes from Robin Schuster, our fearless leader over at the 14th & U Street farmers market:

“… today I want to remind you: never throw away the ends of the asparagus because they make great soup.  In fact, every single asparagus stalk you buy is a two fer.  And the less tender third or half of the stalk makes very flavorful soup.”

Well, duh! How could I have not thought of that! Truth be told, asparagus is prone to creating plenty of waste…and I always have a little memorial for it in my head when I toss it out. No mas! Thanks, Robin, for making me less wasteful but also giving me an excuse to eat even more asparagus while it’s in season!

Do you have a question for me about the markets? Some odd produce? Or maybe a cooking question? Just email me at alejandra[AT]borderstan.com and I’ll answer them in next week’s column! (Oh! And share your best cooking tips too!)

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From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

Look for asparagus at the markets. (Alejandra Owens)

Dear lord! I finally get to hit up the 14 & U Farmers Market this weekend! And I have my two girls in town so I get to show them the glory that is a brownie cookie sandwich from Whisked!.

Even still, what I’m here to talk about this week is: asparagus. Firm and crunchy, they smell and taste like spring.

And stinky pee be damned, I consume the stuff in great quantities when they’re in season! From what I can tell, the green sticks are going for about $4/lb at the markets right now — and if you’re cooking for more than one person you’ll likely need two bunches — so budget and plan your market trip accordingly.

Before I give you five wonderful recipes to try, I’m going to arm you with an essential tip: how to properly trim asparagus. If you’re lazy and don’t want to click through to the tip, here it goes:

“… take the end of the asparagus between your thumb and forefinger and bend until it breaks.”

Happy eating, Borderstanis! Don’t forget, you can always ask me questions on Twitterabout the markets, food, cooking and more!

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Asparagus at the farmers markets. (Alejandra Owens)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

Do you ever wonder where foodie types get all their inspiration? It’s true, there are some among us who walk the stalls of the farmers markets every Sunday positively oozing with culinary inspiration. Some can reach back into the recesses of their minds and pull out recipes, recalling their time at culinary school or a cooking class or some recipe they saw in Gourmet magazine in 1997.

And then there’s the rest of us. Who might need a little prodding, some inspiration and likely a kick in the rear to set us off on our adventures. Having a bit of an insider’s view as to how this cadre of the culinary mafia develops recipes, I’m here to offer you a few tips for where we get our inspiration.

1. Blogs – There are big national blogs to follow, but I prefer reading DC’s finest first. If you need a list to start with, take a look at our archive of weekly farmers market posts! We try to feature local food blogger’s recipes as often as we can. Don’t just read what they wrote this week though, look back to this month last year, or the year before. Most folks are blogging about seasonal trends, whether they’re from the farmers market or dishes featured in restaurants.
2. Cookbooks – One of my favorite cookbooks is Alice Waters’ The Art of Simple Food. The reason I love this book so much is for its no muss, no fuss approach to ingredients. When I’m walking around the market, sometimes all I see are ingredients and I need an idea for how I can include them in a larger dish. Waters will help you do just that.
3. Magazines Online – Gourmet is out of print, Saveur can be expensive or seem out of reach and subscribing to Bon Appetit sounds like a nice idea but you’re probably not going to use it as often as you should. Don’t fret, all these mags have superb online search functions. My first spot for searching recipes online is often Saveur.com. Saveur does a fabulous job of mixing their own articles/recipes with recipes from like-minded bloggers across the country. Also, their recipes are much more accessible and simple than you would think.
4. Eating Out – Chefs are an artistic lot, so why not leech a little creativity off them? When dining out it’s important to be adventurous – whatever your definition of adventurous is. Even if it’s “not ordering chicken,” it’s important to try something new so you can try new flavors, a new herb or protein and see how one of the pros does it! Don’t be afraid to ask what’s in a dish, or even for the recipe. The truth is, these are aren’t state secrets and most chefs realize you will never make it as well as they do so many are willing to share.
5. Traveling – My #1 rule for eating when I travel is this: if I can get it at home, I’m not getting it here. Why waste your money when you’re traveling on a chain or eating the same old stuff you get at home? If you’re in Chicago, go look for Chicago-style pizza! If you’re in Tucson, seek out the littlest hole in the wall Mexican food joint you can find. It takes some effort, but I promise, the internet is here to help. And you know, foodie types love telling stories about “that moussaka they had on a tiny island in Greece made by a little old lady” they’re always trying to replicate.
6. Pinterest – Oh it’s just alllll the rage right now! You’re too cool for Pinterest! I know, you’re a hipster who’s already looking for the next Pinterest. But for the rest of us, this is a wonderful source of ideas and inspiration. Follow your friends, follow your favorite bloggers, search “kale” — there’s a bazillion ways to find new and interesting dishes to make. Heed these warnings though: things will look far more perfect and beautiful on Pinterest than they will in real life, and you do not have to put every dish you make in a mason jar.

I think it goes without saying that inspiration can be found just about anywhere — maybe in some art or from your mom or friends. Sometimes we forget an idea is likely just a tweet, phone call or Google search away.

Where do you guys get your cooking inspiration from? I’m always looking for new places to poke around for recipes and ideas, so please share in the comments! And don’t forget, if you have cooking or market questions, ping me on Twitter — I’m @frijolita.

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Onions are ready for the season. (Alejandra Owens)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

Judging from the FreshFarm Markets email newsletter, this would be the week to buy anything and everything green. Arugula, asparagus, kale, salad greens, spinach, stinging nettles, swiss chard, green onions and watercress are all out in abundance. And turnips. They’re not green. They’re white. But they’re awesome.

Aside from the usual “lightly dressed” green salad, there’s a ton of stuff you can make with all the fresh greens popping up at the market. And while I love a good salad – I’m going to ask you all to stretch yourselves some and think beyond the ranch dressing and salad bowl.

You’re gonna get some asparagus and make this Spring Pad Thai, because it’s good to know how to make pad thai. You shouldn’t really be paying for the stuff. Really.

Are you feeling dangerous? Cause I’m feelin’ dangerous. Say it with me now: stinging nettles. If consuming ghost peppers is the sky diving of food, stinging nettles are like rock wall climbing. You feel bad ass when you make and eat them, but really, the risk was minimal all along. Make this lasagna. Brag to your friends on Monday morning.

I kind of hate that kale chips have become this odd dieters’ substitution for potato chips. I love kale chips. I love potato chips. They are totally different. Neither can satisfy a craving for the other, and both require a delicate touch and technique to making the perfect batch. Now is the time to start working on your perfect kale chip.

Finally, what goes better on a bunch of green things than a fried egg? Saute some swiss chard (all that rainbow-veined velvety leafed stuff), spinach, green onions, maybe ramps (throw in some mushrooms maybe), and top with a fried egg, the yolk still all soft and creamy. Add in some rice or quinoa into the mix if you must, but this is the good stuff!

So, who’s hitting the market this Sunday? Want to meet up? We can buy canvas bags full of leafy green things and talk about how we’re going to make it all. Hit me up on Twitter and I’ll see you there!

Related Posts

• Get Ready For Strawberries at the Farmers Markets
• A Four-Step Guide To Shopping at The Farmers Market

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Strawberries are coming and Alejandra has recipes galore.  (Luis Gomez Photos)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com. 

Last year, the most awful thing happened to me. I was at the grocery store, just weeks after the local strawberry season had ended and I was lamenting the lack of those little red jewels in my life. I was sad. I missed them!

So I bought a pint of the little buggers from The Teet.

Wow, was that a mistake. They were watery, tasteless and mealy. I mean, I didn’t really even understand what mealy felt like in my mouth until that moment. What the heck!? I had been eating grocery store strawberries my whole life (with the rare exception of cartons bought on the side of the road from Mexicans, who crossed the boarder to set up mini market stands — I grew up about 40 minutes from the U.S.–Mexico border) and in that moment, I felt screwed. Had they always tasted like that? Had I elevated myself to the next level of strawberry consciousness with my farmers market shopping ways?

I’m hoping I just landed a bad batch, ’cause as much as I try to shop local and seasonal, there are just moments, there are desserts, that call for strawberries when they’re not in season in like, you know, Pennsylvania!!!

This week’s FreshFarm Markets‘ newsletter mentioned that Garner’s Produce would have strawberries at the Penn Quarter market and I got tres excited. I’m not sure if they’ll be at Dupont Circle this Sunday, but you know what, we can throw a strawberry party now, just so we’re ready.

Here are some strawberry recipes to get you started:

• Todd Thrasher’s Strawberry Smash sounds tart and refreshing for you boozehounds.
• Not Derby Pie has an off-beat but delicious sounding Strawberry Avocado Salad (bonus: essential tip about using salad dressing included).
• Breakfast is calling and Adventures in Shaw has Strawberry Scones for you to start the day.
• Yours truly brings you Strawberry Rhubarb Meringue Bars for a luscious, cool  dessert.
• Pete Bakes likes to wrap his strawberries in…bacon. I think I’m speechless.
• PopTarts, hand pies, whatever you wanna call them, Modern Domestic (aka Jenna of Whisked!) has ‘em filled with strawberries for ya!

What’s on your market list for this weekend? Don’t forget, if you have questions about the market, just tweet me!

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Look for leeks at the Dupont Farmers Market  this weekend. (Alejandra Owens)

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com. 

Pardon us! We’ve interrupted your usual weekly farmers market roundup to discuss a very important issue: shopping at the farmers market… effectively.

As someone who rarely shops with a grocery list (if I’m lucky, I’ll think about what I want to make that week on my walk to the Dupont Farmers Market) I’ve learned the hard way how not to shop at a farmers market. It’s a well-documented plight (especially for the single, the tired and the lazy among us), because you shop hungry and end up with more than you know what to do with.

There you are, all excited about that fabulous spring/summer/fall produce and you end up buying enough to feed an army (a Game of Thrones army, perhaps?!). Or worse yet, you severely overestimate your energy for the coming week, thinking you’ll still work that 12 hour day and then have the energy to come home and whip up a gourmet meal.

Yeah. Right. I see you, yes you, on your sofa perusing the Seamless app for a food delivery that will get to your house in less than 30 minutes.

Guilty as charged. I’ve done it all. Wiser individuals (who MUST have more spare time than I do!) will tell you to spend some time menu planning on Saturdays. Or have a standard grocery list that you shop with. Mmmhhm. I’m sorry, Superwoman called, and she demanded I return her ambition and extra hours in the day. So, those culinary miracles? … not gonna happen.

Now that the Dupont Farmers Market is back to standard hours (8:30 am to 1:00 pm) and with the U Street Farmers Market opening soon, it’s a good time to share my four tips for effectively shopping at a farmers market:

1. Do a drive-by. Yep. This is not like shopping at Harris Teeter (a.k.a. The Teet), folks. You’re going have to do some work here. Case the joint! While you sip your hipster-poured au lait, walk through the market once to see what everyone has on display. Also, take note of the prices. Who has better looking produce, and for a price you’re comfortable with?
2. Shop pantry staples first. “What the hell are pantry staples?” you ask. Onions (of all varieties) are pantry staples. Kholrabi is not. Bread/crackers are pantry staples. Bison steaks are not. (Sorry!) Hit the stands for ingredients that can (and often do) go in any meal: garlic, onions, peppers, olive oil, apples/pears/fruits, milk, eggs, bread, and basic salad greens. Cheese can fall into this category, but only if you consider cheese an after school snack, as I do.
3. Shop the value-added products next. These are the things that already look like a meal. The stuff that, to be honest, you’re probably going to reach for first at the end of that aforementioned 12 hour day, while still wanting to feel good about what you’re eating. I think the best stands for value-added products are Chris’ Marketplace (crabcakes & empanadas), Souper Girl (soups, salads), The Copper Pot Food Company (pasta sauces, handmade pastas, jams) and Eco-Friendly Foods (charcuterie, various meat items like pulled pork in bbq sauce).
4. Now you can get fancy! Okay this is when you buy the fancy stuff, if your budget allows. Go ahead, get crazy. Buy mushrooms! Rhubarb until you see red! All the fancy cured meats your heart desires! You can feel good about splurging, because you know you’ve already taken care of all the basics.

Really, it’s that easy. Once you’ve become a farmers market pro, shopping every weekend like this becomes second nature! It will save you money, cut down on waste and ensure you have the kind of kitchen that’s always stocked for a delicious meal.

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From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com. The following post originally appeared on One Bite At A Time on April 3.

The scones from Chris’ Marketplace are unlike other scones I’ve eaten. (Alejandra Owens)

When it comes to scones, I’m of the camp that believes they should be slightly dry. A bite of a crumby scone should inspire a sip of coffee or tea.

I loathe scones that are really just mislabeled muffin tops.

But this scone I had from Chris’ Marketplace at the Dupont Farmers Market, is unlike any other scone I’ve ever had. It’s neither dry, nor overly moist. It’s dense without being a brick. It’s light and fluffy in texture without falling apart at the first pull. In a word, it’s perfect.

Read the full post at One Bite At A Time →

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Jimmy Hogge was the epitome of a true fisherman and he loved sharing his knowledge with others.(Courtesy FreshFarm Markets)

From Stephanie Willis. Email her at stephanie[AT]borderstan.com, follow her on Twitter @shaw_girl.

When I go to a farmers market, I go not only for quality ingredients but for the chance to interact with the people who bring them. I love talking with the vendors about their products and hearing their suggestions for how I should prepare them. Some of my best dishes were born from a conversation with a farmers market vendor.

So it was with great sadness that I learned Jimmy Hogge of Buster’s Seafood died on Monday night. Jimmy and his wife Paige were regular  fixtures at the Dupont Circle Farmers Market, sharing their fresh crab, oysters and rockfish with the masses on Sundays. Jimmy was the epitome of a true fisherman who loved sharing his knowledge with others.

The first time I approached their stand, I was in search of crab meat for a crab cake recipe I wanted to try. I had never bought fresh crab meat before, so I was unsure of what to get. Not being a huge seafood eater, crab was never high on my shopping list. And truth be told, I was a bit wary of buying fish from a farmers market.

Having recently moved from Charlotte (which was a farmers market desert back then), buying meat and seafood at an open air market just seemed risky to me. I think Jimmy could sense my apprehension because he gave me a half-smile and asked if I was looking for anything in particular. I told him about my crustacean culinary plans and he nodded towards his containers of lump crab meat. When I asked him about the different kinds of crab meat, he was more than happy to give me a quick tutorial. He also gave me suggestions for my crab cakes and offered to hold onto my crab meat until I was ready to leave the market.

Jimmy and Paige both helped me to slowly get over my trepidation and I enjoyed many fine meals thanks to their fantastic seafood. This is my own little Jimmy story, but I’m sure there are thousands more out there. I hope he knew what a wonderful presence he was at the market and how much many loyal market shoppers will miss him.

Ann Yonkers and Bernie Prince wrote beautiful tributes to Jimmy on the FreshFarm Markets website and there will be a memorial for him this Sunday at the Dupont Circle Farmers Market. If you’ve ever bought some of Buster’s fantastic seafood, consider stopping by on Sunday to pay your respects to a beloved member of the market.

And please, feel free to share your stories of Jimmy in the comments below.

Check out the soups on Sunday at the Dupont Farmers Market. (Stephanie Willis)

From Stephanie Willis. Email her at stephanie@borderstan.com, follow her on Twitter @shaw_girl.

Let’s face it. Not everyone finds cooking to be a form of relaxation. Perhaps you’ve burnt one too many pots and the fire department is tired of coming to your apartment. Or maybe the thought of schlepping into the kitchen and banging around with pots and pans just doesn’t get your motor running. It’s cool. Not everyone is meant to be the next great chef (I assume that’s a show on the Food Network). So it’s probably not surprising that you don’t head to the farmers market every week.  Who needs all those fresh veggies and meats staring at you judgmentally every time you open the refrigerator? Before you completely write off a morning jaunt to the Dupont Circle Farmers Market, check out these fantastic prepared meals you can pick up there!

• The Mushroom Stand is highlighting their flavorful ‘shrooms in a variety of prepared ways this winter. The smell of their mushroom chili and soup float through the cold Sunday morning air and beckon you to try a taste. Sold in convenient little containers, you can heat a bowl up easily on a frosty winter’s evening for a quick and hearty meal.
• Speaking of soups, Souper Girl is now selling her delightful concoctions at the Dupont Circle Farmers Market. Fresh, healthy and delicious, Souper Girl’s soups are also kosher! The soup menu is seasonal and ever changing, so there is always something new to try. And as the temperature drops, Souper Girl’s soups are heating up!
• Smith Meadow Farms also has a variety of prepared foods to keep you warm throughout the week. They have soups covered (like Tuscan Bean Soup or Black Bean & Beef Chili), but they also have fresh, handmade raviolis and pasta sauces to go with them. You do have to boil some water to cook the raviolis, but I think you can handle it (I hope). They also have their take on a Scottish oat cake. Made with oats, spelt flour, pork lard from their grass fed pigs and herbs, these little cakes go well with their hearty soups. Ask if they have their chicken or beef pot pies at the market on Sunday. If they do, grab one because they go fast. Made with their very own beef and chicken, these pot pies put Swanson to shame.
• Sunnyside Farm and Orchard always has a table full of fresh prepared foods using foods from their farm. The menu changes according to the seasons, but you’ll find a variety of hot soups (I love their soups featuring kale), dips, salsas and relishes.
• Okay, so maybe soups aren’t your thing? Chris’ Marketplace has an array of heavenly empanadas to delight your appetite. Flaky crusts and perfectly seasoned fillings make a handy little lunch in a pouch. Pick up several at the market and have them for lunch throughout the week (maybe even with a side salad from Endless Summer Harvest).

As you can see, there are plenty of fresh, prepared foods at the Dupont Circle Farmers Market to get you through the cold week ahead! Stock up and give your kitchen a break. And the fire department.

And check out this article from Fresh Farm Markets about shopping farmers markets during the winter.