The Houndstooth Gourmet

This point in the farm market season is probably the most exciting and rewarding to me. I think the bright colors of fruits, vegetables and produce, combined with the shear abundance everything leaves me amazed at what is produced in our region, and how hard people work to bring their bounty to us.

Crowds were thick at the Dupont Farmers Market on Sunday ,while an overcast sky which threatened rain (that did not come) may have led to decreased patrons at the Alexandria West End Market at Ben Brenman Park. At both markets, table after table held cherries and zucchini in seemingly unending rows, while cauliflower was stacked high, and green beans of all kinds were piled deep. Gerbera daisies held blooms upon blooms in saturated hues which popped like technicolor TV back in the day. One of my favorite vendors, Westmoreland Berry Farm, had a table of berries and cherries that looked like a box of Crayola Crayons-I didn’t know which color to pick! I settled for a box of black and a box of red raspberries. Oh, and a word to the wise-refrigerate those berries (in a single layer if possible) immediately as mold grows on them in no time. I wasted most of my precious berries, unfortunately. I won’t make the same mistake next time.

After purchasing Romano/Italian green beans and squash (from a farm in Westmoreland County, VA) and quenching our thirst with quick glass of freshly squeezed orange juice, Frank and I left the Alexandria market and headed into D. C. to the Dupont Market. The Chef at Market on this very busy morning was Will Artley of Evening Star Cafe. Apropos of the typical heat this time of year, Chef Artley wisely showcased his skills by preparing a cold appetizer of Red Apron pepper-crusted beef carpaccio and [sea] salt, blue cheese, strawberry balsamic vinaigrette, tomatoes and greens. It was heaven on a fork, and I will be keeping this dish on file for future use. In fact, here’s the recipe for the vinaigrette if you’re interested, or if you enjoyed a forkful yourself last Sunday:

Strawberry Balsamic Vinaigrette (Chef Will Artley, Evening Star Cafe)

Ingredients

• 1/4 cup balsamic vinegar
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup olive oil
• 1 cup of fresh local strawberries
• 1 tablespoons honey

Directions

1.  Begin by blending the vinegar, salt, pepper, garlic, strawberries andhoney. Once the mixture is smooth, add oil very slowly (while whisking).

2. Chill and serve with a market salad

To assemble the salad, mix your preferred greens and cheese (any blue cheese would work perfectly). Top with sliced tomatoes and beef carpaccio. Toss with vinaigrette.

 Enjoy the slide show, and until the next At The Market, eat and buy local when you can.

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Tags: Alexandria, District of Columbia, farmers markets, Washington // 2 Comments »