FRESHFARM Markets: Market News

Beyond the Field February 6, 2012

A few years back, FRESHFARM Markets changed my life. Up until then, I was what I like to call a “lazy” healthy eater. I didn’t really care to know what went into my food and I mostly trusted marketing executives when they labeled something as “natural” or “healthy.” (Go ahead laugh. It’s ok.) I ate a lot of processed foods labeled as “low-fat” or “whole grain.” My fruits and vegetables were rarely “in season.”

Through all this, Michael Pollan’s “The Omnivore’s Dilemma” sat patiently on my bookshelf. Like any non-believer, I kept telling myself I’m just not ready yet. Until one day, I was. I opened the book. I devoured it. I read other books. And being that I like challenges, I decided I would try to do more of my shopping at a farmers market. I was aware the FRESHFARM Markets farmers markets existed, but I’d only dropped in out of novelty in the past. It was time to get serious.

FRESHFARM Markets made it easy for me to make changes. Each of the markets I frequented were filled with gorgeous produce, healthy meats and fresh baked goods. The farmers were friendly and helpful. Before I knew it, my entire diet had changed, and I felt fabulous. As an added bonus, I began to get to know the staff at FRESHFARM Markets and started doing occasional chef demos and volunteered for various projects. I learned that the organization goes way beyond just snazzy farm stands and tasty food samples.

Of their many educational programs, the program closest to my heart is the Matching Dollars program . Because my work involves teaching nutritional cooking classes to low-income clients, I realize that procuring affordable fresh produce is not always within reach. FRESHFARM Markets recognizes this too and created the Matching Dollars program to address it. Because of this incentive, SNAP (Food Stamps), WIC (Women, Infant and Children) and SFMNP (Senior Farmers Market Nutrition Program) recipients shopping at six of the FRESHFARM Markets can have their governmental funds matched to enable them to double the amount of money they have to spend on seasonal fruits and vegetables.

Although I have supported the program personally in previous years, I can only give so much. In 2012, I struggled to think of a way I could give this program an added boost. Finally, I thought, why not combine a yearly celebration with a fundraising opportunity? This February, I will mark another birthday by gathering with friends at a local restaurant. In lieu of any gifts or contributions towards dinner, I will be collecting donations for the FRESHFARM Matching Dollars program. Even if each of the 50 or so guests only gives $20 each, we’ll raise $1,000 for the program by the end of the night.

I hope basing my diet on the abundant, local produce available at the FRESHFARM Markets farmers markets gives me many more vibrantly healthy birthdays to celebrate. And I can’t think of any better way to mark another year than by sharing with others the gift of nourishing food, as well. Thank you, FRESHFARM Markets!

Using my birthday as a creative way to raise money is just one way to give back. Other ways to get involved include making a donation, becoming a sponsor and more.

Melissa Jones, FRESHFARM Markets volunteer
Melissa is a food educator focused on teaching people how to incorporate more fresh, delicious, local produce into their diets. She works with local non-profits and health centers to create and demonstrate recipes that are fruit and vegetable-based and simple to prepare. Melissa hopes the merger of her Johnson and Wales culinary degree and master’s in nutrition education produces dishes that keep people happy and healthy for years to come. Melissa’s recipes and more can be found here.

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From the Field January 30, 2012

WHAT’S HAPPENING ON THE FARM IN THE WINTER

It’s a common misconception that farmers’ lives drastically change in the winter season as the temperature drops and snow covers the fields. Some may think this is a time for farmers to kick back and relax, with not much to do on the farm. However, that is far from the truth. Typically, the winter months require more work to grow food or care for livestock and more time devoted to planning out the upcoming growing and selling season. Since our farmers do it all, from growing or producing the product, to bringing it to market and selling it to customers, they tend to many different needs this time of year. To find out exactly what our farmers were up to this winter, I decided to ask them at our year-round Saturday market in Silver Spring, Maryland.

Most farmers said that work was about the same in the winter when they’re coming to our year round farmers market, but that things are different on the farm. Those farmers who pasture livestock said it is much more difficult in the winter because you have to make sure the animals have enough water and feed. So this means much more attention to detail and much more work lugging water and hay to the animals. Jeanne Dietz-Band of Many Rocks Farm notes that her breeding schedule is such that all her goats are born in the colder months in order to help them build immunity for the hot summer months.

Winter is a little different for vegetable farmers. Most of the produce that is being grown is mostly done in greenhouses, which are heated by wood or gas furnace. This time of year farmers are growing a variety of greens, such as kale, mixed salad greens, herbs and Swiss chard. They are also producing some root vegetables such as turnips, baby radishes, daikon radishes, carrots and sunchokes.

Vegetable farmers also prepare their fields for the winter months by planting cover crops such as rye, barley and hairy vetch. These cover crops improve the quality of the soil by breaking up compacted areas, providing fresh plant material for beneficial organisms such as earthworms and helping keep moisture in the fields. These cover crops also provide erosion control, improve soil fertility and contain weed growth. Before the planting season these crops can simply be tilled back into the soil. Farmers also plant their garlic in late fall/early winter since it can grow with a good snow or straw cover. The garlic is generally harvested in the spring.

At Quaker Valley Farm & Orchard the winter months are the time to prune their fruit trees, a daunting activity to say the least that typically takes the entire winter season. Annual pruning allows for a more productive fruit crop throughout the growing season. Trees that are not pruned become congested with old branches and yield less fruit.

The winter is also a time for farmers to attend farming conferences to learn about sustainable practices that can enhance their farming operations. Julie Stinar of Evensong Farm will be attending PASA (Pennsylvania Association for Sustainable Agriculture) Farming for the Future conference as will Paul Mock of Mock’s Greenhouse and Fredi and Winn Schulteis of Quaker Valley Farm & Orchard. Jeanne Dietz-Band of Many Rocks Farm is planning to attend the Women in Agriculture conference hosted by the University of Delaware.

Other farmers use the winter as a time to be creative about bringing in additional revenue. Eli Cook of Spring Valley Farm & Orchard cuts and sells firewood from his land in West Virginia. Chicano Sol keeps its organic production up by selling to two restaurants and the Tuscarora Organic Cooperative. Some farmers do take the time to have a little fun and relax. Paul Mock jokingly notes he likes to sit down in the winter, an activity that doesn’t happen too often in the busier spring, summer and fall seasons. He also enjoys skiing and indoor tennis. Winn Schulteis of Quaker Valley likes to go snowmobiling (snow willing) and take a family vacation to Florida. Others have fun coming to market in the winter and seeing their happy customers.

Last but not least, the winter is the time farmers do all the accounting and paper work that was pushed aside in the summer and fall, as well as set their business goals for the upcoming season. Our farmers run every part of their business and the start of the New Year brings time to reset, refocus and plan out the coming season. As with any business, there is always work to do, even in the winter months.

Reg Godin, Program and Markets Manager

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At Market January 6, 2012

HOW TO SHOP AT WINTER FARMERS MARKETS

Did you know that FRESHFARM Markets operates two year-round farmers markets in Dupont Circle and Silver Spring? They occur every week – rain, snow or shine. Our market staff keep snow shovels on-site, and our farmers haul out portable heaters and walls for their tents creating a warm oasis of vegetables.

At first glance the Dupont Circle or Silver Spring FRESHFARM Market farmers markets may seem rather sparse compared to the abundance of late August. Look closer and you’ll find hardy greens like spinach, Swiss chard, mustard greens, kale and even hydroponic lettuces amongst the storage crops including sweet potatoes, winter squash, carrots, beets, turnips, parsnips and potatoes. It’s a common misconception that farmers hibernate in the winter, but the winter can actually be a busy time of season planning, building farm infrastructure, winter growing, and attending conferences and workshops.

Shopping at a winter farmers market takes a bit more forethought and dedication, but the rewards are worth it. There’s the joy of fresh food in the middle of winter and the knowledge that you are supporting a valuable sector of the local economy.

Here are a few tips for getting the most out of your winter shopping:

1. Dress warm and come early! Bundle up and be the first in line at 10am. Anything green usually sells out early, but the cold weather makes green crops produce more sugars; so winter greens are often sweeter and more flavorful than those grown in the heat of the summer.

2. Plan ahead and check our farmers and producers’ schedules before coming to market. Many of our farmers and producers including Tree and Leaf, Next Step Produce, The Farm at Sunnyside and Compost Cab alternate in the winter months. Check their schedule in our weekly enews, or on the interactive market maps on each market page to be sure that the product you want will be at market.

3. Stock up on non-perishables. See something good? Buy it before it’s gone. Storage crops like potatoes, sweet potatoes, winter squash and roots like beets and turnips will keep for many weeks, even months, if stored properly. Buy what you like and use it throughout the winter. Unwashed vegetables keep much longer than those that are scrubbed clean. Tubers and squash should be stored in a cool, dark and dry place. Be on the lookout for any wounds or points of damage as they will decrease the shelf life. Beets and other root vegetables can be stored in the fridge for long periods of time.

4. Make soup and freeze it! Fresh vegetables taste best, so use your hardy winter crops right away to make a winter stew or soup and freeze it for an easy meal later on.

5. Don’t forget about meat, bread, seafood and prepared foods. Both Silver Spring and Dupont Circle have a large selection of proteins, and even some prepared foods like soup, pastas, sauces and apple cider. Baked goods including whole grain breads, bagels, cookies and brownies, croissants and quiche are also available.

But however you choose to shop at the winter market, be sure to have fun. Our farmers and producers appreciate your support!

Laura Genello, Program Manager

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From the Field December 19, 2011

A WARM CHRISTMAS AT NEXT STEP PRODUCE – A YEAR AFTER THE FIRE

This November was sweet potato harvesting at Next Step Produce; sweet potatoes that will be sold at the Dupont Circle FRESHFARM Market throughout the winter months. This is also the time of year when Heinz Thomet and Gabrielle LaJoie, full-time farmers of this 86-acre certified organic farm in Newburg, Maryland, start up their wood gasification stove. Although they are grateful for the warmth, they are also reminded of the fire last December 11, 2010 that destroyed their old stove along with the building it was housed in.

The destruction from the fire at Next Step Produce meant no heat in their home or greenhouse and the loss of over $1,600 worth of seed stored for the 2011 season. As FRESHFARM Markets learned of this loss, our market staff and volunteers created a “Help Heinz Fund” to raise money to cover the $40,000 shortfall that insurance coverage would not pay. Many loyal customers of Next Step sent checks directly to Heinz and Gabrielle. More than 50 donors gave $6,500 through FRESHFARM Markets. Market Masters Rebecca Perring and Elizabeth Dunn organized market cooking demos. SweetGreen donated proceeds from a “Next Step Salad Day.” A Next Step CSA customer created a website to help raise funds and a Dupont musician gave his donated dollars to the Help Heinz Fund.

After the fire, Heinz had to clear the charred remains of the boiler room and begin the long process of building a new structure and installing a new stove—work that took all winter to complete. A winter without a heated greenhouse meant limited vegetable production to sell at the Dupont Circle market. Luckily the sweet potatoes were already in cooler storage and were not harmed.

As part of the rebuilding process, Next Step upgraded their wood gasification stove to one that is more energy efficient and allows them to be more sustainable, environmentally friendly and self-sustaining. The stove provides heat for the green/curing house as well as a second larger greenhouse which has plants growing in-ground for winter market harvest as well as transplants. It also provides heat and hot water to their home. The wood burned in the stove comes straight from their land and is harvested by their own hands. The manner in which stove burns the wood and the smoke generated also makes it more efficient than a traditional wood stove.

His newly rebuilt greenhouse is now fully functional and curing sweet potatoes, onions, garlic and winter squash. Transplants for the 2012 season—onions in January, tomatoes and peppers in February – will also be started in this heated, new structure.

Heinz and Gabrielle and their daughters Mikayla (9), Raphaelle (7) and Hazel (5) have had a productive growing season in 2011 and will enjoy a warm Christmas thanks to many Dupont Circle market shoppers and donors to the Help Heinz Fund, all of whom warmed their will to move forward after the fire last December.

~ Bernie Prince, Co-Executive Director of FRESHFARM Markets

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In the Kitchen December 12, 2011

Winter Never Tasted So Good – Roasted Celery Root

Celery root has become our favorite winter vegetable. It keeps for a long time in the refrigerator and has a more mild flavor compared to store bought celery. Going beyond mashing or pureeing, as is called for in many recipes, roasting it is a great option. We like the idea of using it as a wintery topping for bruschetta. The origins of bruschetta (pronounced brus-ketta) date back to at least the 15th century as a way to use up stale bread. This recipe is a really delicious adaptation for the colder months. You will love it for lunch, as a snack or served simply as an appetizer over the holidays. Or, you could even try it tonight in soup as a meal.

Here are a few of our favorite celery root recipes to experiment with:

Celery Root Bruschetta
Celery Root Mashed Potatoes

Bettina Stern and Suzanne Simon of Loulie’s.
Loulie’s is a resource for kitchen inspiration dedicated to promoting home cooking, seasonal ingredients and the “family” meal.

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At Market December 5, 2011

WHAT’S ON YOUR LIST THIS HOLIDAY SEASON?

It may not be the first place that comes to mind when you think of holiday shopping, but farmers markets can be a great place to find unique gifts while avoiding the crowds of the mall. Plus, you’re able to support local farmers and businesses.

Here are five items on my holiday shopping list this year:

1. Harmony Creek Soap. Using an old-fashioned cold process method to craft their soap in small batches, Harmony Creek Farm combines high quality olive, coconut or palm oils with various fragrances to make dozens of varieties of soap. Their soap is also good for the planet, containing no petroleum products or animal fats. They pre-wrap bars in decorative paper, which are perfect stocking stuffers or hostess gifts. They even make soap for dogs! My favorite soap? The Eucalyptus Mint.
Harmony Creek Farm, Dupont Circle FRESHFARM Market.

2. A Subscription to Compost Cab: Give the gift of compost, minus the hassle. Compost Cab runs a weekly home compost collection service in the city. For $8/week for residential services, they’ll provide you (or your loved one) with a compost bin, instructions and a weekly pick up to make composting easy and convenient. Then they take your compostables to one of their nearby not-for-profit urban farm partners, where they’re transformed into the fertile soil needed to grow food in the city. Dupont Circle FRESHFARM Market.

3. Solitude Wool Yarn: For the knitter in your family, Solitude Wool makes
and dyes some of the most beautiful sheep and alpaca yarn around all from animals raised on their farm or other farms in the Chesapeake Bay region.
Solitude Wool, Dupont Circle FRESHFARM Market

4. Floradise Orchids: Floradise will be selling at the Dupont Circle FRESHFARM Market until the Sunday forecast drops below 40 degrees. Buy your orchid now as a gift for later.

5. Market Dollars: Market dollars are like gift certificates and can be used like cash at any FRESHFARM Market. They’re the perfect gift for the farmers market fan or local food lover who would prefer to buy their favorite products at market. To order, email info@freshfarmmarkets.org or call 202.362.8889.

Happy Holidays!

~ Laura Genello, Markets and Program Manager

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