Dupont Circle Farmer's Market

Dupont Circle Farmer’s Market
20th St. NW (between Mass. Ave and Q St)
Regular season (April to December 2007): Sundays, 9 am to 1 pm.
Winter Hours (January to March 2007): 10 am to 1 pm

I’ve made frequent visits to the year-round farmer’s market in Dupont Circle for at least two years now. Each time, I’ve been transfixed by the gorgeous tables piled high with fruits and vegetables that travel hours to get to the city from nearby Virginian and Maryland farms. In the summer, I usually go for staples such as tomatoes, berries, and zucchini/squash. But recently, I decided it was time to branch out and try some new things.

First on my list was a bunch of garlic scapes, a curious arrangement of long, curly green stems which actually grow out of garlic bulbs and are only in season a few weeks in a year. The Washington Post’s Kim O’Donnell blogged several times about garlic scapes in stir fry or turned into pesto, so I bought a healthy looking bunch for only $2.50. Unfortunately, the looks belied the taste - mine were perhaps too old and tasted much like woody asparagus or old, stringy green beans.

Last week, I decided to experiment with kohlrabi, a bulbous vegetable with huge leafy greens growing out of the top. Sources say to choose one no larger than a tennis ball and to pare back the harder outer layer to get to the crunchy and slightly sweet insides. I thought the taste resembled a broccoli spear, but sweeter, and it had the texture of an apple. Tossed into a stir fry with chicken, mushrooms, and onion, it was truly delicious.

What next? Perhaps golden beets, if I can still find them, or maybe I’ll sample some of the myriad of greens. Whatever it is, it will be an adventure both at the market and back home in my kitchen! Farmer’s markets are such a fun way to experiment with new food… why not visit your local market this weekend?

Conveniently Delicious

I like to make things from scratch - it makes me feel culinarily authentic. But I can't deny the pleasure of churning out something truly tasty in a sweetly short time using pre-made ingredients. Over the past two days, I have succumbed to the convenience thrice:

1. Store-bought pizza dough. Who doesn't love a fresh pizza, crispy and hot off the stone? Pizza dough is fun to make but prolongs the moment when I can bite into a layer of gooey cheese that gives way to still-crunchy vegetables, salty pepperoni, and at last, the carb-a-licious crust. But not all store-bought doughs are the same. I prefer the kind from Trader Joe's, which rolls out well and bakes to a golden brown goodness.

2. Jarred tomato sauce. I usually make my own red sauces with tomato paste, diced tomatoes, and a variety of herbs/spices. (I suppose this is not really making sauce from scratch as most of these ingredients are canned.) But simmering these ingredients till the flavors meld is often a time-consuming process. Jarred sauces, with a few additions such as crushed red pepper flakes and minced garlic, can make a shrimp fra diavolo in a fraction of the time.

3. Puff pastry. This has got to be the king of all convenient store-bought food items (well, maybe queen next to dried pasta). I tried once to make quick puff by hand. Owing partially to my overzealous food processor and partially to human error, my puff became a greasy pate brisee (savory pastry dough) which I froze into a pie plate and have yet to work up the courage to bake. My cooking teacher praised the brand Dufours but they only carry the Pillsbury kind at my local Safeway - still works a heck of a lot better than anything I could make! I used mine for cinnamon and sugar palmiers aka elephant ears. If only you could smell my house right now...