A taste of what will be at area farmers markets:
At Thursday’s FreshFarm Market in Penn Quarter, Toigo Orchards will have Persian cucumbers; Clear Springs Creamery will have fresh milk (plain and chocolate) and gouda ($12 per pound); Endless Harvest will have lettuce mixes; Black Rock Orchard will have potted peppers ($3 each); Red Apron will have porchetta and fresh Italian sausage; Anchor Nursery will have butternut squash ($1.50 per pound); three varieties of potted thyme (French, German and lemon) and speckled lettuce.
At Thursday’s Smart Market in Manassas, Il Bastone Gourmet Foods will have Argentine food, including sausage sandwiches and empanadas; Great Harvest Bread Company will have granola.
At Saturday’s H Street NE FreshFarm Market, Richfield Farm will have vegetable starters, spinach and Brussels sprouts; Blueberry Hill will have arugula, red Russian kale, spinach and green garlic; Red Apron will have corned beef and vegan-friendly Vichyssoise ($5 per pint); Copper Pot will have arugula pappardelle; Carnivore BBQ will have sourced pork, chicken and beef, and pulled pork and smoked brisket sandwiches ($7 to $9 per sandwich); Mark’s Kettle-Korn & Lemonade will have popcorn.
At Saturday’s FreshFarm Market in Silver Spring, Spring Valley will have ramps ($5 per bunch) and asparagus; Spring Gap Mountain Creamery will have blue cheese ($19.99 per pound); Many Rocks will have goat bangers, goat shanks, ground goat and goat head; North Mountain Pastures will have naturally cured meat, including tesa and guanciale as well as fermented vegetables.
At Saturday’s Smart Market in Oakton, Heritage Farm will have spinach.
At Sunday’s Takoma Park Farmers Market, Glenville Hollow Farms will have spinach, leaf lettuce, herb plants, patio tomato plans, hanging cherry tomato plants and popcorn; Smith Meadows will have parsley-cilantro pesto ($7 per eight-ounce tub) and green garlic pesto ($7 per eight-ounce tub); Calvert’s Gift Farm will have salad greens, arugula, spinach, pea shoots, spring onions, green garlic, radishes, bok choy and heirloom tomato transplants.
At Sunday’s FreshFarm Market in Dupont Circle, Spring Valley Farm and Gardener’s Gourmet will have ramps and asparagus.
At Sunday’s Smart Market in Gainesville, Spring Gap Mountain Creamery will have blue cheese; Martin’s Angus Beef will have meat.
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, Kevin Villalovos of Cure Bar & Bistro will do a chef demonstration with market ingredients at 4 p.m.
At Saturday’s H Street NE FreshFarm Market, Suzanne Simon and Bettina Stern of Loulies will demonstrate cooking sauted Swiss chard with spring garlic and chick peas.
Starting Sunday, the Takoma Park Farmers Market launches its summer season. The market will have music performances from Banjo Man and the Jazzy Juggler. Fetch! Pet Care will be on site to walk pets.
At Sunday’s FreshFarm Market at Dupont Circle, Washington Post Food editor Joe Yonan will do a cooking demonstration of recipes from his new book, “Serve Yourself: Nightly Adventures in Cooking for One.”
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