A taste of what will be at area farmers markets:
At Thursday’s FreshFarm Market in Penn Quarter, Blue Ridge Dairy will have priobiotic kefir ($5 per quart); Copper Pot will have barley sausage soup ($5 per pint); Chris’ Marketplace will have black bean and cheese empanadas; the Bread Ovens of Quail Creek Farm will have fig, walnut and golden raisin bread ($15 per loaf); Harvest Market will have Moroccan carrot salad ($5); Wollam Gardens will have quince bunches ($10 per bunch); Dolcezza will have Virginia peanut butter gelato ($6 per half pint).
At Saturday’s Smart Market in Oakton, Lothar’s Gourmet Sausages will have sausages and cured meats. The market will return to its summer hours, 10 a.m.- 2 p.m.
At Sunday’s Takoma Park Farmers Market, the Mushroom Stand will have morels; Calvert’s Gift Farm will have arugula, cress, spinach, braising mix, sorrel, bok choy, scallions and garlic scallions; Smith Meadows will have watercress soup and and garlic pesto made with green garlic chives; Glenville Hollow Farms will have spinach, lettuce and herb plants; Bees ’n Blossoms will be leaving the market for the season after this Sunday’s market, but this week they will have honeys and honey jellies.
At Sunday’s Smart Market in Gainesville, Rappahannock Natural Foods Cooperative will have free-range meats; LMS Produce will have cabbage and collard greens.
At Saturday’s FreshFarm Market in Silver Spring, Charlie Koiner’s Farm will have spring onions; Many Rocks Farm will have goat milk and goat meat; Blue Ridge Dairy will have fresh cheeses and Greek yogurt .
At Wednesday’s USDA Winter 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, Out of the Blue, an all-male a capella group from Oxford University, will perform at 5 p.m.
At Saturday’s Smart Market in Oakton, Annie Sidley will hold a cooking demonstration with market ingredients.
At Sunday’s FreshFarm Market in Dupont Circle, chef Michael Costa of Zaytinya will do a cooking demonstration at 11a.m.
The indoor market season for the USDA Winter 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