by April 13, 2012 at 10:00 am 1,894 0


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]

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:

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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by April 6, 2012 at 10:00 am 2,067 0

"Borderstan""Farmers Market"

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]

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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by March 9, 2012 at 8:00 am 0

"Borderstan" "Jimmy Hogge"

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], 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.

by January 20, 2012 at 2:00 pm 0

"Borderstan" "Soup in a Bowl"

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

From Stephanie Willis. Email her at [email protected], 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.

by November 17, 2011 at 11:19 pm 0

Alejandra Owens, Thanksgiving, farmers markets

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 [email protected]

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:

sweet potatoes potatoes green beans/pole beans
cabbage kale spinach
lettuces/arugula scallions brussel sprouts
collards turnips daikons
beets cauliflower fennel
pears apples onions
broccoli mushrooms butternut/acorn/winter squash

Ask Alejandra: Got questions about Thanksgiving dishes? Email me at [email protected] 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?!


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!

by November 17, 2011 at 10:48 pm 0

"Borderstan", Alejandra Owens

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 [email protected]

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.

by October 21, 2011 at 2:13 pm 1,005 0

"Borderstan""14th and U Streets Market" , Dupont Farmer's Market

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 [email protected]

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.

by September 20, 2011 at 1:00 pm 1,498 1 Comment

Mike Isabella, Stuff the Bus, Venga, DC Central Kitchen, Borderstan, Alejandra Owens

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 [email protected]

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
If you can’t make it to the bus this Sunday, you could always download the Venga app! Venga and are pairing up to donate a meal for every download of the (totally free to you) app. If you prefer to donate right now, online you can do that at
We’d love to see you out there, rain or shine!

by August 19, 2011 at 10:50 am 1,188 0

14 and U Farmers' Market, Borderstan, Luis Gomez Photos

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 [email protected]

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 summerBBQs!

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!


by August 5, 2011 at 5:19 am 0

heirloom tomatoes, Dupont Farmers' Market, 14 & U Farmers' Market

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!


by July 29, 2011 at 10:30 am 1,316 2 Comments

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 [email protected] 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.


by July 8, 2011 at 3:03 pm 1,430 0

peaches, DC farmers' markets, Alejandra Owens, Borderstan

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.


by June 17, 2011 at 10:30 am 1,328 0

Alejandra Owens, cherries, Dupont Farmers' Market, Borderstan

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!

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?

by June 7, 2011 at 11:00 am 1,079 0

Alejandra Owens, Strawberry Rhubarb Meringue Bars, Borderstan

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.

•  •  • • •  • • • • • • • • • • • • • • • • •

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!

Alejandra Owens, Strawberry Rhubarb Meringue Bars, Borderstan

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!


by June 3, 2011 at 12:15 pm 0

Dupont Farmers' Market, 14th and U Farmers' Market, Borderstan

You can find strawberries at local farmers’ markets this weekend. (Alejandra Owens)

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

Are you guys ready for another weekend out and about at the farmers’ markets? Well, while I stay at home and battle this killer summer cold that seems to be making the rounds you have some seriously awesome market shopping ahead of you.

Dupont Farmers’ Market will see everything from bing cherries to garlic scapes to strawberries this weekend. Of course, what’s strawberry without its rhubarb-y counterpart?! Stock up because the seasons for this amazing produce can feel shorter than it actually is.

It’s also the season for light and refreshing salads. You can scoop up bags of arugula, spinach, salad greens and even dandelion greens this weekend — no need to go with boring iceberg lettuce from a bag!

The 14th and U Street Farmers’ Market has more of the amazing produce they’ve been featuring this season. Kuhn Orchards has posted some really amazing photos of garlic scapes and asparagus on their Facebook page so get excited about that! Also the strawberry selection at this market is phenomenal… stock up!

Last weekend’s Annual Cafe Saint Ex Chili Cook Off had market favorite Copper Pot Food Co. coming in at second place! Market regulars didn’t need a cook off to know that Stefano knocks it out of the ball park, but for those of you who aren’t familiar with his work, go pick up some of his duck confit ravioli and tomato sauce.

Can I live vicariously through you guys this weekend? Tweet me your farmers’ market finds and let me know if something has you baffled. I either have or can find you a recipe for every ingredient at the market in less than ten minutes. (Is that a challenge? I think that’s a challenge.)


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