As much as I enjoy seeing seasonal fruits, vegetables and herbs in abundance-I adore finding a good surprise or two at the market. Take this refreshing gazpacho, blended up with market-fresh ingredients from vendors just steps away. That’s what the chef de cuisine from DC’s Hay Adams Hotel was making under a tent tucked away toward the back of the square.
It was nice to see a “Chef at Market”, although I’m not sure that’s what the Alexandria Farmers Market is calling it-I just hope the market keeps it up because they were giving people lots of great inspiration for ways to use what’s for sale . Another fun find- huckleberries. Did you know that huckleberries are the state fruit of Idaho? Who knew? I bought about a pint or more for $2.50. I’m thinking of making a panna cotta with them. I have gelatin and am ready to give it a go!
But first, I’m making a variation on peach melba over ice cream-made with peaches from Bigg Riggs farm in West Virginia. By the way, if you find yourself at Bigg Riggs stand (they are also at the Upper King Street Market on Wednesday afternoons), treat yourself to a bunch of tomatillos. You can simply roast them with some onions, toss with a jalepeno pepper, a bunch of cilantro (go ahead and use the stems too), season and blend with a touch of evoo to make an easy salsa verde!
Stay tuned for the peaches on WaPo Wednesday, and until the next At The Market, eat and buy local when you can.