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Farmers’ Markets: Practice Makes Thanksgiving Perfect

by Borderstan.com — November 4, 2011 at 12:00 pm 1 Comment

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Radishes are at the farmer’s market in the late fall. (Alejandra Owens).

From Ashley Lusk. Check out Ashley’s blog Metropoetrylis. Find her on Twitter at @arlusk or email her at [email protected].

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

I like to think of the weeks before Thanksgiving as “practice.” If your family is like mine, expectations run high to make something that can become a new Turkey Day tradition. Get to the farmers’ market this week to do some testing of your own with delicious winter greens and cold weather fruit.

Last year I shook up tradition by making curried cranberry sauce for the family, but with greens looking so good at the market this week, perhaps I’ll “practice” these creamed collard greens from Bon Appetit on myself.

Dupont Circle

The Dupont Circle Market will feature Asian long beans, collards, cranberry shelling beans, turnips, arugula, fennel, cauliflower and apples. You can also pick up a variety of pears including Asian, Bartlett, Comice, Seckel and Bosc.

Also look for sweet potatoes, radishes, carrots, lettuces and beets, as well as broccoli, potatoes, onions, kale, Swiss chard, mushrooms and spaghetti squash.

14th and U

Whisked! has Scalloped Potato Tarts with Asiago cheese, onions and fresh herbs, and homemade Chicken Pot Pies. Pre-order a white, broad-breasted turkey from Truck Patch at the market or pick up fall firewood from the Garner stand. In addition to pears and apples at the market, check out the Kuhn stand for sales on bags of red onions and half price on heirloom pumpkins during the last hour of the market.

Don’t forget, only three weeks remain for the 14 and U Streets NW Farmers’ Market season, so stock up on favorites soon.

Comments (1)

  1. During this time of year I love roasting julienned sweet fingerling potatoes with garlic and tart apples in balsamic vinegar, a dash of cayenne pepper, and olive oil. The sweet/hot/hearty result is a wonderful accompaniment to most meats and can even be used in salads, once it’s cooled.

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