Today, the Del Ray farmers market opened for the 2008 season. Del Ray is a small-town-main-street-cottage-filled hamlet just 5 miles from Washington D.C. Originally D.C.’s first commuter suburb, the Town Of Potomac, Virginia was chartered in 1908 and became Del Ray when it was annexed by the city of Alexandria in 1930.
Located at the corner of East Oxford Avenue and Mount Vernon Avenue, the Del Ray farmers market began its 15th season with sounds from the Irish Breakfast Band and smells of coffee and fruit pastry. I counted 11 vendors this morning, selling produce, pastries, breads, jams, jellies, meats, pasta, sauces, mushroom, eggs, cheese and fresh potted herbs. Much to my delight, Marcela’s Bakery arrived a bit later to the market, with chicken saltenas accompanied by fiery green chili sauce. Oh, and asparagus…did I mention ASPARAGUS? Yes, it’s official-spring is here and although the few bundles of asparagus were quickly snapped up from Three Way Farm, I was told that next week there will be more and in addition, strawberries just might make their debut if the weather does not turn cold again.
On the Mount Vernon side of the market, a tall sign stood cloaked in red velvet, awaiting unveiling. It is one of seven new signs in Del Ray which commemorate Del Ray’s history and the centennial of the Town of Potomac. Alexandria’s Mayor Euille dedicated the signs, and thanked the many people who helped bring them to fruition, including the Alexandria City Council and Historic Alexandria.
After the dedication, the market resumed humming with market goers, including Chef Will Atley of Evening Star Cafe. Chef Atley was excited to browse the market goods and stopped to admire containers of honey mushrooms at the mushroom stand. A proponent of local foods, Chef Atley said that he plans to serve locally and seasonally inspired meals at a communal table in Planet Wine, adjacent to Evening Star Cafe. “Market Dinners” are being planned for Sunday nights.
From Bonaparte Bakery, a napoleon cum lasagna caught my eye, which had layers of crepes, not pasta, stacked impossibly high. Individual rolls once again looked too doughy and delicious to pass up, and I bought a bag of 6. Last, I spied Marcela’s Bakery’s table (as I mentioned earlier) and bought a chicken saltena which will be dinner tonight.
Until the next At The Market, eat and buy local when you can.
I was so happy with the tart I made earlier this week for DC Foodies, that I decided to make another one. This time, I capitalized on a photography expidition to Cheesetique (Del Ray), and bought a couple of their products while I was there. I explained to a very helpful woman behind the counter that I wanted to make a tart with a cheese that could withstand baking in the oven with the crust. She suggested Bucheron. Bucheron is an aged goat’s milk cheese from the Loire Valley of France. A thin moldy rind encases a log of cheese, which is harder on the outside, and flakier towards the middle. The flavor is both tangy and mellow.
I combined the cheeese with Jamon serrano ham. Meaning mountain ham, serrano is a dry-cured Spanish ham. Similar to Italian Proscuitto, it is generally served raw in slices. I happen to enjoy the taste and texture of the former more than that latter. To me, serrano ham seems less fatty and the flavor is more concentrated.
Finally, I added dates to the tart to add a sweet note to balance the tangy cheese and salty ham.
I said it before and I’ll say it again…..if I can do this, so can you! The tart pastry (Pâte Brisée) comes together quickly, and after a brief (or longer) period of refrigeration (up to overnight, or frozen for a month), you can use my idea for topping, or do your own. Just about anything you can imagine can go on top!
How fun is that?
Enjoy!
Bucheron, Serrano Ham and Date Tart
Serves 6
Ingredients
Pâte Brisée
1 1/4 cup All Purpose Flour
1/2 teaspoon salt
1 stick butter, cut into small cubes
2 1/2-3 Tablespoons ice-cold water
Topping
Freshly ground black pepper
6-8 Bucheron cheese
1/4 lb. Jamon serrano ham sliced paper thin
10-12 pitted dates, sliced in half
1 Tablespoon extra virgin olive oil, more for drizzling over after baking
Directions
Cut the butter into cubes and place in freezer for 10 minutes.
In a food processor, place the flour and salt. Pulse 5 times. Add butter in thirds and pulse until it crumbs into pea size balls. With the processor running, slowly pour water through the top. The dough should come together and not crumble.
Take dough out of processor and form it into a flat disk. Wrap with plastic wrap and refrigerate for at least an hour, or overnight. The dough can be frozen for up to one month; defrost in refrigerator overnight.
Preheat oven to 450 degrees.
Lightly butter a 9 inch springform pan.
Lightly flour a board and rolling pin. Place dough disk onto board and roll out to about a 10 inch diameter. Roll from center-out and make 1/4 turns to form a circle. Don’t worry if the dough edges crack or become uneven. You can easily patch the dough once it is in the pan.
Place rolling pin at one end of the dough and roll the dough around the pin. Transfer dough to pan and pat down evenly. Tamp down the edges to make a bit of a crust at the edges. Patch holes in dough as needed.
Crack black pepper over dough to taste. Place crumbled/thinly sliced Bucheron cheese, dates and ham over tart pastry. Drizzle 1-2tablespoon of olive oil over the tart.
Place tart in oven and turn heat down to 425 degrees. Bake for 30 minutes. Allow tart to cool for 5 minutes, and release the pan. Transfer/ slide tart gently onto a cutting board and drizzle more olive oil if you like.
Check out my Feta and Tomato Tart over at DC Foodies. Basil and Tomato, and Italian Herb feta from Keswick Creamery combined with oven dried and carmelized tomatoes made this savory tart a keeper!
What a mix of weather we had this weekend! It was supposed to rain all weekend, but Saturday turned out to be a rather nice day with a mix of sun and clouds. I decided to pack up my husband, mom (who is visiting from Philadelphia) and dog, Tucker in the car, and head into Old Town Alexandria to visit the market.
My mom is beginning to understand my obsession passion for farmers markets. She visited the Dupont farmers market with me during her last visit and seemed amazed at the array of produce etc. and the vibrancy that not even rain can dampen. The free samples helped too, in full disclosure.
Alexandria City’s farmers markets was bustling with patrons, vendors and tourists on Saturday. If you have a sweet tooth, you should come to this market. Breads, pastries, and pies are the strong suit here, with at least a half a dozen vendors selling them. Maribeth’s Bakery sells breads, biscuits, fruit loaves, muffins and more underneath a pair of technicolor umbrellas-you can’t miss them. Standouts include moist carrot cake which emits an enticing aroma of clove. White raisin and cinnamon monkey bread and is wonderful with butter, although the amount of raisins could be pumped up. My favorite are the ham and cheese biscuits, as I have a savory tooth more than a sweet tooth.
Herbed tomato and onion foccacia looked too good to pass up a Gracie’s Pastries. Seasoned with garlic and basil, the foccacia was fresh, fragrant and just a bit yeasty. Gracie’s is situated at the bottom of the steps on the N. Fairfax St. side of the market, and has a large selection of breads, including an apple bread (which I sampled) made with molasses which gives it a rich brown color. Sample alert-Gracie’s is quite generous!
You can also visit Gracie’s Bakery at the Del Ray Farmers Market once they reopen sometime in May.
Flower vendors are also plentiful at the Alexandria market. Roses, tulips and flower baskets were happily swept up by market goers. As I wheeled my mom past a selection of rose bouquets, she admired an orange-red rose variety. Several steps later, a young man from the flower stand offered her one, and with a knowing smile, bid her a good day.
A kind act so small, yet so profound. A good day, indeed.
While snapping away using my fabulous (really, it’s the only word that describes it) new Canon 40D, I was approached by Ray, who oversees the market. At first I thought I would be told not to take photos or face a nasty note in my FBI file, or the like. I was all ready to defend myself with my rights to take photos in public places, blah, blah, blah. There was no need. He asked if I was with a publication and while yes, I am writing for Alexandrianews.org and have covered the market, I was just taking photos for my blog this week. Ray seemed interested in my observations of the market and I expressed to him that the market needs more seasonal produce vendors. Currently, there are produce vendors who are by and large, not farmers who harvest their products from the soil and bring them to market. Tomatoes, corn, and bell peppers are at the market, yet not in season. For a serious farmers market fan, this does not bode well and challenges the veracity of the market’s statement that local products are sold. A larger carbon footprint, and older product which has lost flavor and nutrients, is not what should be selling at a farmers market. That’s what Safeway is for. Not that there’s anything wrong with that.
On the bright side, Ray agreed and is trying to get more dirt-under-the-fingernails-farmers at the market. In addition, he spoke about trying to get Buster’s Seafood at the market. He said he has a space for them and wanted me to pass that along to them at the Dupont Market, where they are on Sundays.
Finally, I implored Ray to talk to The Powers That Be (in the Alexandria government) to get a website for the market. I think they could significantly increase their business if they would reach out with a website, photos, recipies, market news and newsletters. Alexandrians and the surrounding areas are plugged in to technology and would sign up if they had the opportunity.
Sunday brought the elusive rain that we had been anticipating, so before I set out, I donned my trench coat and hat. I looked like I was attending a Jack Abramoff party at the Spy Museum instead of the Dupont farmers market, whose food and flowers made the raindrops seem incidental.
Truthfully, there is nothing exciting to report on the produce front; rainbow chard, tubers, squash, herbs, yada yada. However, a new vendor, Clear Spring Creamery, is at the market selling fresh milk and chocolate milk.
Farmer News:
On April 6, we’ll welcome a new farmer to our Dupont market. Clare and Mark Seibert of Clear Springs Creamery will bring their fresh MILK to market. This Maryland farm has 35 Jersey cows happily munching on pasture. The farm is Grade A certified for milk production and is in the process of transitioning to organic milk certification by 2009. In addition to fresh milk, they will bring a farmstead made camebert cheese, yougurt and eggs from free-range hens. One more reason to love our Dupont market.
I was a bit hesitant to spend $5.50 for a half a gallon, but I’m assured that fresh milk with minimal processing is worth it-particulary for making cheese (yes, I am embarking on a cheesemaking quest-I’ll keep y’all in the loop). Next Sunday I will take the plunge and use Clear Spring’s milk for a batch of mozzarella. Wish me luck!
It is with great anticipation that I await ramps and asparagus. It’s been a long, cold, lonely winter, as The Beatles said, which is probably why a container of lamb and white bean soup from Virginia Lamb looked so good. And, my mom loves lamb so this surley would be a nice treat for her. I usually don’t buy “finished” products from the market; I prefer to get the ingredients and make soups, stews, pastas and tarts myself. However, I am very happy that I made the exeption for this soup. It is homey and rustic, with ground lamb, white beans, carrots and a savory broth. At $7, it was a treat I would highly recommend and will buy again-if only to figure out how to make it at home!
Another great buy was a sampler pack of Keswick Creamery’s fetas. Three individually wrapped pieces of Mediterranean, Italian, and Basil and Tomato feta was $5. I used some of it to make a Feta and Tomato tart (I will post that in the near future). As many of you know, I’m a big fan of Keswick’s products and another sampler alert would be for their stall. They are beyond generous!
Until the next At The Market, eat and buy local when you can.
I remember visiting ACKC Cocoa Gallery in Washington DC’s Logan Circle neighborhood last December, shortly after it opened. The collaboration between Eric Nelson’s Artfully Chocolate in Del Ray, and Rob Kingsbury’s Kingsbury Chocolates in Old Town is a combination boutique chocolate shop, cocoa bar, art gallery, and cafe. ACKC’s bold red walls, and jeweled chandeliers brought a lively vibe to the space which somehow meshed with the intimacy of small cafe tables. I was, to be truthful, a bit jealous of DC for having this cocoa bar where genuine hot cocoas are made to order. Diva hot cocoa drinks such as the Lucy (with a bit of spice), and the Charro (with caramel) were made from shaved chocolates. For certain, ACKC’s hot cocoa was far superior to Misha’s (grainy and thin) in Old Town, and just edged out Murky’s (very respectable and solid) in Arlington. I wished it was closer to home.
Well Virginia, there is a Santa Claus because we will be getting an ACKC in Del Ray soon! The new location will be located on Mount Vernon Avenue, in the old Sundae Times space, at 2003 Mount Vernon Avenue. While only half the size of the DC location, ACKC Del Ray will not have a cocoa bar, but will be serving up their signature Diva chocolate drinks. Be sure to go to Artfully Chocolate’s website to sign up for updates and chocolate tastings.
La Strada is a new restaurant opening this Spring at 1905 Mount Vernon Avenue, in the old Los Tios Amigos space. Northern Italian cuisine will be served at communal tables with choices from a fixed-price family-style, or a seasonal a la carte menu. In May, Executive Chef, Stephen Scott, plans to serve Nonna’s Brunch, followed by cooking classes and wine dinners in the summer. A to-go menu will also be available.
Zikrayet, meaning memories in Lebanese, is scheduled to have a Grand Opening on April 26. Joyce Abdallah and her husband, Charbel, plan to launch the swank suburban location, complete with low sofas and hookahs. Along with a variety of vegetarian dishes seasoned with herbs and spices, Zikrayet will feature mezzah, or “slow enjoyment” appetizers.
Zikrayet adds to the growing selection of restaurants in the Eisenhower Valley, and is located at 540 John Carlyle Street in Alexandria.
Next….Zorkafor’s SandVeg. And no, I’m not making that up!
