In Uncategorized on July 10, 2012 at 6:23 pm
The Farm at Walker Jones is excited about participating in two farmers markets in the city this summer. The first is right in the neighborhood at the NoMa Farmers Market. “The NoMa Farmers Market is a free neighborhood amenity that connects NoMa residents and workers to top local farmers in the region, while providing a relaxing community gathering place for neighbors to meet. Patrons can pick up dinner or buy groceries after work or on their way home, then head over to NoMa Summer Screen for outdoor films. Vendors provide a variety of fresh and organic produce, orchard fruits, meats, cheeses, prepared foods and baked goods, all from local farms. The market also features monthly cooking demonstrations from popular chefs in the District of Columbia.”
The market has a new location this year at the NoMa Metro Plaza at Second and N Streets, NE, adjacent to Marriott, Au Bon Pain and ATF. The market will be held Wednesdays, from May 30 to October 31, from 3 p.m. to 7 p.m.
We have been having lots of fun there talking to neighbors, and thanking all the DCPS central office folks profusely for all their support (they are our best customers!). Please come by and see us, and pick up some fresh produce from our farm, picked just before market.
If you miss us on Wednesday, please head out to the Glover Park-Burleith Farmers Market in the Hardy Middle School parking lot at Wisconsin Ave & 34th Street NW (across from the Safeway) on Saturdays from 9:00 – 1:00. This market is sponsored by the good people at DC Greens, and there is always a lot of fun going on there – local produce, live music, food trucks, chef demos, bike clinics, hula hoops, face painting and more. Check out there website for calendar updates.
All proceeds from our sales at the markets go directly to getting the farm and food lab inside school ready for our great kids when they return to school in late August. Many thanks for your support!
In Uncategorized on July 10, 2012 at 5:45 pm
Sharing the same properties as the medicinal herb Burnet (Sanguisorba officinalis), Salad Burnet has been used for over 2,000 years. The Latin scientific name, Poterium sanguisorba or Sanguisorba minor, translates as “drink up blood” referring to its astringent qualities and so it has been used to prevent hemorrhages and internal bleeding; in past centuries, soldiers would drink a tea made from the herb before going into battle in the hopes that any wounds they received would be less severe.
Salad Burnet was first introduced to the New World from its native Europe and north-west Africa by the English colonists of the 1600s. The English statesman and scientist, Sir Francis Bacon was fond of this herb when planted on garden pathways “to perfume the air most delightfully, being trodden on and crushed”; even Thomas Jefferson knew the value of Salad Burnet as excellent fodder for livestock, having once ordered 8 bushels of seed , enough for 16 acres of plants!
We don’t quite have 16 acres of this perennial herb planted at the WJ Herb Garden, but its fresh tangy cucumber taste makes it a great ingredient in many French and Italian recipes (all recipes tried, tested, and plates eagerly licked clean by the author!)
Onion, Corn and Potato Soup with Salad Burnet Purée
This is a rich and comforting soup, with the Burnet puree adding a refreshing accent. (Adapted from a recipe by Linda Gilbert, a Bay Area freelance journalist and co-owner of a Sonoma catering company.)
3 tbs. butter
3 large yellow onions, chopped
3 ½ cups vegetable stock
¼ tsp. mace
1 ½ cups milk
3 medium russet potatoes, peeled and diced
½ sp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
½ cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish
Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden. Add the vegetable stock, mace, and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic and the purée the soup until smooth. In a separate pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt. In a separate container combine the Salad Burnet and ½ cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering — whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.
– David Hilmy