A taste of what will be at area farmers markets:
At Thursday’s FreshFarm Market in Penn Quarter, Black Rock Orchard will have asparagus; Mountain View Farm will have sorrel, watercress, stinging nettles, collards and kale, chives($1.50 per bundle) and heirloom tomato plants ($3); Toigo Orchards will have greenhouse tomatoes ($3.99 per pound); Red Apron will have wild boar andouille ($13 per pack of five) and smoked duck sausage ($13 per pack of five); Sand Hill Farm will have asparagus, sweet potatoes; Clear Spring Creamery will have skim milk and heavy cream.
At Saturday’s Smart Market in Oakton, Loudoun Valley Vineyards will have wine.
At Sunday’s Takoma Park Farmers Market, Flower of the Forest Farm will have asparagus and white sweet potatoes; Twin Springs Fruit Farm will have slicing tomatoes and cherry tomatoes, seedless cucumbers, arugula, lettuce, eggplant and basil.
At Saturday’s FreshFarm Market in Silver Spring, Three Springs Fruit Farm will have apple-sour cherry butter; Sweet Flow Mobile will have frozen yogurt.
At Saturday’s H Street NE FreshFarm Market, Bluberry Hill will have organic radishes, rhubarb, lettuce greens, scallions and collards; Richfield will have herb plants and asparagus; Quaker Valley Orchards will have asparagus.
At Sunday’s FreshFarm Market in Dupont Circle, New Morning Farm will have rhubarb; Spring Valley Farm and Orchard will have wild morels; Clear Spring Creamery will have heavy cream.
At Sunday’s Smart Market in Gainesville, LMS Produce will have asparagus and strawberries; Rappahannock Natural Foods Co-op will have lamb.
At Wednesday’s FreshFarm Market at Foggy Bottom, Haskins Family Farm will have fresh chicken; Atwater’s Bakery will have salads, sandwiches and soup.
At Wednesday’s USDA Indoors Farmers Market in the USDA South Building Cafeteria, C&T Produce will have cabbage (75 cents per pound), curly kale ($1.25 per pound), broccoli ($2.50 per pound), greenhouse tomatoes ($2 per pound), white potatoes (99 cents per pound), sweet potatoes (99 cents per pound), beets (99 cents per pound), cauliflower ($3 per head) and eggs ($3.50 per dozen).
At Thursday’s FreshFarm Market in Penn Quarter, head chef Richard Brandenburg of Cafe Atlantico will do a demonstration from 4 to 5 p.m.
At Sunday’s FreshFarm Market in Dupont Circle, executive chef Amy Brandwein of Casa Nonna will do a demonstration from 11 a.m. to noon.
The FreshFarm Market in Crystal City opens Tuesday, May 3; it runs from 3 to 7 p.m.
At Wednesday’s Smart Market at Reston market chef Annie Sidley will cook with market ingredients.
The indoor season for the USDA Farmers Market in the USDA South Building Cafeteria has been extended to May 25.
Search for seasonal recipes in our Recipe Finder.
We are compiling our 2011 summer farmers market list, which will run in May. If you have a new market, please e-mail information to