What’s Thanksgiving without green beans? (Alejandra Owens)

Saturdays: 14 and U Farmers’ Market 9 am to 1 pm… Sundays: Dupont Farmers’s Market 8:30 am to 1 pm. The 14 and U Farmers’ Market closes for the season after November 19.

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

This is your last weekend before Thanksgiving to hit the markets. Don’t panic. It’s time to make a list. Check it twice. Because if I’ve learned anything about cooking it’s that it is better to have more than less when you’re diving into making a big meal.

You can take care of all your Thanksgiving sides at the markets and if you’re at a loss, here’s a list of what you can pick up:

Ask Alejandra: Got questions about Thanksgiving dishes? Email me at alejandra@borderstan.com or ask me on Twitter — I’m here to help! I’m @frijolita.

Basics like farm fresh eggs, cheese and delicious cured meats from Red Apron should all be on your list if you’re a guest and not hosting. Who doesn’t love a smear of fresh ricotta with a round of salumi on top?!

Desserts

For desserts you need to make a stop at 14th & U Street. Whisked! will have pumpkin pie, pumpkin chocolate swirl pie, apple pie, pumpkin cranberry loaf, and pumpkin coffee cake. But you’ll need to arrive early, so set your alarms. You’ll also find pumpkin whoopie pie, pumpkin rolls, pumpkin bread, pecan pie at Pecan Meadow.

Don’t Forget Flowers!

If you’re not hosting dinner this year, be a gracious guest! Pick up a beautiful bouquet of flowers for your host or hostess and score big points!

Dupont Farrmers Market is open Sundays from 8:30 am to 1 pm. (Alejandra Owens)

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

This Sunday at the Dupont Circle Farmers Market, FreshFarm Market organizers will be holding a food drive. You can help others eat healthy, local food by:

• Shopping at market and dropping off food at the information table.
• Making a monetary donation at the info table. Your donation will go toward the purchase of fresh foods from our farmers.
• Donating non-pershiable food or gift card from a local supermarket.

So, buy an extra pound of potatoes, stalk of brussel sprouts or squash. All donations go toward FreshFarm Markets’ gleaning partners, including DC Central Kitchen to Miriam’s Kitchen.

Squash your weekend at the 14th and U Street and Dupont Farmers’ Markets. (Alejandra Owens).

Saturdays: 14 and U Farmers’ Market 9 am to 1 pm. Sundays: Dupont Farmers’s Market 8:30 am to 1 pm.

From Ashley Lusk. Check out Ashley’s blog Metropoetrylis and find her on Twitter at @arlusk. You can email her at ashley@borderstan.com.

You think you’re not a fan of squash, that’s just because you haven’t cooked it the right way yet. If you were at last week’s Dupont Farmer’s Market, the Zaytinya Chefs certainly changed your mind with their smooth and savory butternut squash hummus. And that’s a good thing since the farmer’s markets will be full of opportunity for you to test a new squash recipe or two this week.

At the 14th and U Street Market, Kuhn will have a variety of European, American and Asian squash, and during the last half hour of the market they’ll offer all pumpkins and winter squash for half off.

If you’re in a rush, stop by Copper Pot for their pumpkin ravioli, or grab a savory Roasted Butternut Squash with Caramelized Onion, Thyme and Blue Cheese tart from Whisked — dinner will be a breeze.

Finally, Justin Bitner from Bar Pilar will show a demonstration from 11 am to noon the Dupont Farmer’s Market — if you’re lucky he’s showing off squash, too.

Our Borderstan friends over at the Bitten Word have prepared this autumnal squash dish and they give it a solid thumbs up — just one more reason to give squash a second chance.

Risotto with Butternut Squash and Sage
Bon Appétit (October 2008)
6 Servings

Squash Ingredients

• 3 tablespoons unsalted butter
• 4 cups 1/2- to 3/4-inch cubes peeled and seeded butternut squash (from 2 lb squash)
• 1.5 teaspoon golden brown sugar
• Salt and pepper

Risotto Ingredients

• 3 cups low-salt chicken broth   [you’ll probably need more of these broths]
• 3 cups beef broth
• 1 1/2 tablespoons olive oil
• 3 slices bacon, cut into 1/2 inch pieces
• 3/4 cup chopped shallots (about 5 large)
• 3/4 teaspoon finely chopped fresh sage
• 1/2 teaspoon finely chopped fresh thyme
• 2 cups arborio rice
• 1/3 cup dry Riesling  [just use whatever white you’ve got on hand and be done with it, probably double this, too]
• 2 tablespoons chopped fresh Italian parsley
• Freshly grated Parmesan cheese

Squash Preparation

Melt butter in large nonstick skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Sauté 6 minutes. Cover; cook until almost tender, stirring often, about 5 minutes. Uncover; sauté until browned but still holding shape, about 8 minutes. DO AHEAD:  Can be made 1 day ahead.  Cover; chill.  Bring to room temperature before using.

Risotto Preparation

Combine chicken broth and beef broth in large saucepan an bring to simmer; cover and set aside to keep warm. Heat oil in large pot over medium heat. Add bacon; sauté until beginning to brown. Add shallots. Sauté until soft, about 4 minutes. Mix in sage and thyme; stir 1 minute. Add rice; sauté until kernels are white with translucent edges, about 4 minutes.

Add wine; stir until wine evaporates, about 1 minute. Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth; simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper.

Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.

Mike Isabella of “Top Chef” and owner/chef of Graffiato is helping stuff the bus. Help Borderstan stuff the bus with healthy foods for DC Central Kitchen this Sunday, September 25, at the Dupont Farmers’ Market. (Courtesy Stuff the Bus)

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

DC Central Kitchen and Venga might be outside the Borderstan boundaries, but the impact of the cause they’re pairing up for will be felt all over our neighborhood. Together, Venga  and DC Central Kitchen will drive a bus around town from September 17th to the 30th, stuffing it full of  hearty, healthy foods. DC Central Kitchen will use the food to create meals for thousands of at-risk individuals across the city.

Venga is a free mobile app and website that posts exclusive offers at DC restaurants and bars.

Sunday at Dupont Farmers’ Market

Matty, Luis and I (and some of your other favorite Borderstan contributors) will be stuffing the bus this Sunday, September 25 from 10 am to noon at the Dupont Farmers’ Market on 20th Street NW between Massachusetts and Connecticut Avenues.

What’s in the Stuffing?

Here’s what they need the most — but any food donation you can make will be appreciated:

• canned tomatoes (stewed, diced, paste)
• canned beans
• boxed pasta
• granola bars, trail mix
• applesauce, fruit cups

Other Ways To Give

If you’re not able to bring food with you, you can still help DC Central Kitchen. There will be a virtual market at the bus for you to donate:

• $5  = 1/2 dozen heads of hydroponic bibb lettuce
• $10= 1 free range roaster chicken
• $25= 1 case of plump Shenandoah Valley tomatoes
• $50= 80 servings of hormone free, pasture raised local ground beef

Ear corn is in high season. A worm in the corn? Just cut off the tip. (Luis Gomez Photos)

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

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

Tomatoes and corn. They go together like peas ‘n carrots. They are the quintessential summer crops that scream summer… BBQs!

And you know that when they arrive at the farmers’ markets, it’s time to buy ‘em up and do everything you possibly can with them!

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Great for sandwiches: Heirloom tomatoes are in supply at the farmers’ markets. (Alejandra Owens)

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

It’s August. This, in farmers market speak, basically means you’ll be seeing the fruit and vegetable equivalent of gold coins at this weekends markets.

I hope you still share my excitement for tomatoes. This weekend at the 14th and U and Dupont Farmer’s Markets it’s an heirloom tomato extravaganza. Purple, yellow, green and all shades in between these twisty, turny odd-shaped gems are how we know summer has officially arrived.

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

If my recipe recommendations weren’t enough a few weeks ago try panzanela, caprese or a simple tomato sandwich. Have you guys ever eaten a ripe juicy tomato like you would eat an apple? It is one of life’s simple pleasures I’ll tell ya!

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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.

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Peaches are coming into season at local farmers’ markets. (Alejandra Owens)

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

Well folks, it’s looking like sweet and sour cherries are seeing their last days at the markets right now. The Penn Quarter Farmers’ Market had plenty of both out, so it’s just a friendly reminder to buy them up now while we still have them.

At a loss for what to do with them? If eating the cherries raw — and holding a pit spitting contest isn’t fun enough — then consider a clafouti, cherries in chipotle syrup (perfect for cocktails) or a sour cherry compote to top some creamy, vanilla bean ice cream!

Meanwhile, blueberries and peaches are starting to dominate. Cobblers, slumps, tarts and crumbles are all easy way to enjoy these fruits.

If you want maximum fun and flavor from a peach, grill that sucker. Slice it in half, put a thin layer of olive oil (really thin) all over and place it pit side down on a hot grill. A minute or two on each side until the fruit and skin has softened and your peach is ready for its best friend ever… bourbon. A bourbon peach mojito, aka Southern Culture On The Skids.

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Sweet Cherries at the Dupont Farmers’ Market. (Alejandra Owens)

From Alejandra Owens. Check out her food and cooking blog, One Bite At A Time, and follow her on Twitter @frijolita.

Last weekend at the farmers’ market, cherries made their first appearance. These deep-red orbs are quickly going to replace the ruby red strawberries we were all gushing over the last few weekends. So if you have a soft spot, or a recipe, for strawberries now’s the time to buy them up!

While we’re on the subject of cherries, though, lets talk about how you really need to take advantage of their abundance. Think of all the things you can make with them!

• Mrs. Wheelbarrow’s Cherries in Chipotle Syrup (perfect for spicing up a Manhattan)
• My Cherry Almond Cake
• Not Derby Pie’s Cherry Pistachio Crisp
• Cherry Tea Cakes’ No Bake Cherry Pie with Buttermilk Crust

Maybe you’re not of the sweet tooth variety — tomatoes and Persian cucumbers have been looking quite nice at the market lately too. While we have some great weather right now, it’s been too hot to cook, and frankly I’ve been too lazy to turn on the stove at all.

Grab a bunch of tomatoes and cucumbers along with a loaf of bread from Atwaters at Dupont Circle Farmers Market and make fattoush or a grilled panzanella.

This is the time of the year I pretty much only want to be grilling — but buying meat at the markets can be expensive. Can I make a suggestion? Buy a whole chicken. Just pony up for the whole shabang. In the end you’ll have enough meat for a whole week’s worth of meals. Then, you’re going to take your computer/iPad/iPhone to the kitchen and you’re going to cut it up while watching this video showing you how. Or you can spatchcock it and grill it whole. Fringe benefit? Your chicken was local and lived a happy head-bobbing life.

Enjoy! What are you guys cooking this weekend?

The finished product: Strawberry Rhubarb Meringue Bars (Alejandra Owens)

Editor’s note: We asked our food writer, Alejandra Owens, for a recipe that was good for the produce now being sold in the farmers’ markets at Dupont and 14th and U Streets NW. Right now the local farmers’ markets are full of rhubarb and strawberries — the strawberries from local farmers are the real kind, the ones that actually smell and taste like strawberries. Alejandra pointed us to Strawberry Rhubarb Meringue Bars, which she first posted May 12, 2010 on her own food blog, One Bite At A Time. The recipe is below the fold.

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From Alejandra Owens. You can catch her on Twitter @frijolita.

Strawberry Rhubarb Meringue Bars

I went to the 14th and U Street NW farmers’ market a couple weekends ago and got some rhubarb. For the very first time… in my whole life. See, about a year or so ago I was at a dinner party with Don’t Forget The Flour and she made this amazing strawberry rhubarb crumble thing. Ever since then I’ve been waiting for an opportunity to make something with rhubarb. I even yanked her recipe from her and have been keeping it, waiting for the perfect situation to bust it out!

You can find fresh rhubarb at local farmers’ markets right now. (Alejandra Owens)

I asked the guy working the booth to give me a lesson in rhubarb since I knew nothing and here’s what he told me: cut off the tough ends and the leafy tops, even if the whole stalk isn’t red you can still use the whole thing (though you won’t get a pinkish hue to all that you make) and there are a couple of varieties of rhubarb, but both have essentially the same taste. Sound about right, rhubarb fans?

Since there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the farmers’ market revealed a table full of recipes, one of which was for rhubarb meringue. Done and done!

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