It was so hot this weekend visiting the Virginia Meads that even the chocolate nor the doughnut sellers decided not to go the farmer’s market in Falls Church this weekend. There are 50 vendors at the market during the height of the season, so there were plenty of other vendors did show up, giving us plenty to choose from among the tomatoes, peaches, berries, cheeses, baked goods, organic meat producers and flowers that braved the 90-degree temps at 9 a.m.
We arrived when it was a few degrees cooler at, oh 86 degrees a little before 8 a.m. By the time we left, it was too hot to even consider making any more decisions.
The stories of most of the vendors are fascinating. There’s the baker from Paris, Bonaparte Breads, of Savage, Maryland, who had exquisite pastries. The pane au chocolate were perfect, but she had selections that included multi-berry tarts, a blueberry and peach tart, quiche, almond croissant and lots of beads. I think standing in the sun for this alone was worth it.
Then there was Chris’ Marketplace, sellers of the most divine crab cakes. Chris Hoge, chef and owner, has been written up in Saveur, Gourmet and the Washingtonian. A fisherman who has worked the entire East Coast and down into the islands, says his secret was a sauce that accidentally fell into a plate of crab. The resulting seasoning was so perfect that is the reason for his success, he said. He’s got a second business going as well, making sopas from a traditional Mexican corn. He didn’t have any samples this weekend.
My sister-in-law Jenna picked up a bottle of wine from North Gate Vineyard, based in Loudoun County, Virginia. We talked wines, including Presque Isle Vineyards. it is a small world. Owned by Mark and Vicki Fedor, North Gate became a fully licensed Farm Winery in 2007. They produced their first grapes in 2002. An interesting dry wine they suggested was the Rkatsiteli, (you pronounce the “R”), which originated in the Republic of Georgia. A crisp white, it would be delish in the summer.
In addition to the fresh vegetables, fruits and flowers, we appreciated the prepared foods, which solved the dinner problem before I had finished my second cup of coffee. Cold Pantry Foods had a half-dozen types of frozen pizza to buy. The owners, Bob and Carol Vogel, started in business by selling pestos. But pesto is a limited product – so they use the pesto in all of their pizzas, which have a broader appeal.
We finished at a stop at Cavanna Pasta, which had a super array of homemade pastas. If I wasn’t traveling to Philadelphia on Sunday afternoon, I probably would have brought a cooler full to take home. We settled on the sausage tortellini and containers of homemade vodka sauce and a ragu.
Among the other highlights were Sexy Vegie, out of Baltimore, which offered lots of hummus along with salads. I bought a beet and apple salad, which would have been great topped with some local goat cheese from a nearby vendor (Sexy Vegie is vegan). Alas, I left before I could enjoy it, but I’m hoping to recreate it later this summer.
Finally, I will get to taste the wares of Stachowski Brand Charcuterie, from the D.C. Metro Area, because Jenna bought some lamb sausage to bring to Erie at the end of this week for my father.
While hot, this was a great way to get a taste of this region of Virginia and have an easy dinner at the same time. Kudos to the folks in Falls Church.
Erie, are you listening?
With all of the bounty of the region, why is it so hard for Erie County to coordinate this effort. I would think as part of the Health Department war on diabetes and obesity, this could be a worthwhile project.
I am in Philadelphia this week watching the Democratic National Convention and will post more from the other end of our state.
In the meantime, this is one of my favorite summer recipes that was inspired by Martha Stewart.
Corn, Tomato and Avocado Salad
3 ears of cooked corn, kernels removed
2 cups sliced grape, cherry or other small tomatoes
2 to 3 tablespoons finely diced red onion or 2 green onions, sliced
1 avocado, seed removed, and diced
2 tablespoons lime juice
4 tablespoons extra virgin olive oil
1/2 jalapeño, finely chopped (optional)
In a medium bowl, toss tomatoes with lime juice and salt and allow to sit for about 15 minutes to draw out the juices. Add remaining ingredients and serve.
Stay cool. Eat local.