Fresh Lima Beans

Most of us only see these beautys in a bag at the back of the freezer with perma-frost on them. You know... they've been lurking there since last Thanksgiving's Succotash extravaganza. If you can find them fresh, however, it's a whole new ball game.

I sauteed mine with shiitake mushrooms and prosciutto ham. Delicious.

Summer's Bounty

Heirloom tomatoes are in and they are spectacular! Here's our "haul" from our recent visit to the Baltimore Farmer's Market. These beauties need nothing more than a couple of slices and a plate.

Farmer's Markets I Love

Those of you familiar with my blog, know that I am a dedicated Farmer's Market aficionado. Recently noted in the satirical and humorous book "Stuff White People Like" if you release a white person on a Saturday morning, he will return to you with organic produce. It's true. It's all true.

Dupont FreshFarm Market

Simply the best. I can think of no better way to spend a Sunday morning than to peruse the stands at the FreshFarm Market at Dupont Circle. Specializing in fresh produce, regionally cultivated, often organic, the selection here can't be beat. We love the Mushroom Stand! Firefly Farms a MD cheese monger makes exquisite fresh goat cheese. Don't miss Keswick Creamery either. You will also find hormone free meat, eggs and even fresh made pasta here. Try to make it for one of the Chef's presentations. Local chef's of outstanding DC Restaurants preparing food that they have just culled from the very stands you are presently shopping. It doesn't get any better than this.

1500 block of 20th St., between Massachusetts Ave. and Q St., in the adjacent parking lot of PNC Bank


Takoma Park Farmers Market

One of the finest Farmer's Markets in the Washington DC metro area, the Takoma Park Market is true to its "hippie-esque" environs with vendors selling primarily regional, organic and sustainable produce, meats, baked goods and more. Don't miss Smith Meadow Farm for its cage free, chemical free beef, and pork products. Get there early if you want some of their eggs! They sell out quick. Keswick creamery from Pennsylvania makes a variety of cows milk cheeses, including a habanero cheese called Dragon's breath, that lives up to its name.Always great to do breakfast at Mark's Kitchen before the market opens then hit the floorboards. It's a great way to spend a Sunday morning.

Sundays, 10AM - 1PM


Cross Street Market

Cross Street has had it's ups and downs over the years, but a couple of it's mainstays, make this a perennial favorite. A myriad of produce stands populate the city market and most are just wholesalers of the same produce you would find in the supermarket, but there are exceptions. There are a couple of decent food stands in the market selling everything from deli sandwiches to fried chicken, but nothing holds a candle to the scrummy delights to be had at Nick's Seafood Counter and raw bar. Belly up to the bar and suck down a few raw oysters, or crack a few crabs if you would like. Nick's is a Baltimore institution. The sushi bar rocks! As for vendors: Nunnally Brothers Butchers have been in operation since 1872 and they deliver quality cuts of beef, pork and veal. Service at their counter is tremendous, too. Very helpful. Piedigrotta Italian Bakery & Pastry Shop makes a Ricotta Cheesecake that will make you slap your Italian grandmother. This is a great alternative to the Inner Harbor and the virtual bevy of local restaurants, pubs and shops which surround the market and the adjoining Federal Hill neighborhood, make this a true foodie destination.

Federal Hill Established 1846 1065 S. Charles St. Baltimore, MD 21230Mon. – Sat., 7 a.m. - 7 p.m.


The Market at Belvedere Square

Across from the Baltimore's iconic Senator theatre sits one of the regions greatest culinary secrets, the Market at Belvedere Square.While Balto tourists throng to the inner harbor and hit the markets at Fell's Point, uptown locals are going to the market at Belvedere square. Roughly 5400 square feet of space and sitting at the heart of a transformed shopping enclave sits the Market. Home to Atwater's bakery, a true boulangerie which carries a bevy of excellent baked breads, cakes and pastries. Don't miss their cheese selection, either, which focuses on regional or artisanal American cheeses. Cierello Fine foods will quench any Italian desires you may have from pastas, to oils, to olives and more, including one of the finest butchers I've seen anywhere. This place SCREAMS quality from every corner. Neopol Savory Smokery is a true delight and creates some of the best and most unusual smoked goods you've ever seen. Their savory smoked cheesecakes are are true standout. Don't forget to visit Steve at Planet Produce. He carries some of the finest selection of produce you can imagine. Also, the freshly squeezed citrus juices can't be beat. Literally squeezed and bottled in front of you, his blood orange juice is a favorite. Getting hungry? Atwaters has a homemade soup and sandwich counter that can't be beat or you can sample a little sushi at Ikan Sushi bar in the back of the market.

540 E. Belvedere Avenue Baltimore, MD 21212
Monday through Friday 10am - 7pm Saturday 9am - 7pm Sunday 9am - 4pm
NOTE: Market Bakery opens at 8am Monday – Saturday

32nd Street Market/ Waverly

One of my favorite outings is to hit the 32nd street Farmer's Market. This is Baltimores biggest and best Farmer's Market, open year round, but of course much enhanced in the summer. Parking can be a little difficult so it's best to get there early. Not all of the produce here is local, but a good deal of it is, so you will have no problem finding a great selection of regional and organic food here. Also, there is representation from some of Balto's finest food vendors, including Atwaters bakery and Neopol Smokehouse, which is a must stop. Neopol smokes everything they can think of. Try the smoked garlic, or their insanely thick cut bacon. The savory smoked cheesecakes are to die for, and they make some of the best smoked salmon you've ever tasted. There are a couple of noteworthy prepared food vendors as well. The Curry Shack makes a mean curry and Ethiopian delights is also a treat. If Mrs. Williams is there, take home one of her sweet potato pies!

32nd and Greenmount Ave, Baltimore
7AM -12PM Saturdays, year round

The Farmers Market at Westfield's Mall Annapolis

For those of us too lazy to get out of bed on Sunday morning to run down to the FreshFarm Market Annapolis, the fine folks at the Annapolis Mall have provided us with an alternative. The market will run Sundays, from 12PM - 3PM between now and September 28. If you've been to the market on Saturday mornings at Riva Road and Harry S. Truman Blvd, some of the vendors will be familiar to you, however, there are a number of new folks and an impressive variety of produce, meats, cheese, eggs, seafood and sundries to sample. Of particular interest was The Secret Garden, who, oddly sells no produce but rather high end olive oils, vinegars and a collection of salts, ranging from Pink Himylanyan, to black hawaiin sea salt to a cherry smoked salt. (about 17 different varieties) Also, the Pickle Guy has a huge selection of hand-crafted pickles. McCormack and Schmick's was on hand yesterday for the festivities, handing out free samples of grilled salmon and asparagus. What a way to open! Sure beats free sno-cones. I still prefer the FreshFarm market earlier in the day, but on those days when I'm not motivated to get my butt moving early, this is a great alternative.

2002 Annapolis MallAnnapolis MD 21401
Sundays 12PM - 3PM

Chanterelles: Who needs Morel mushrooms anyway?

So I missed Morel season again! Last year, I bought a small bag of Morel mushrooms at the farmer’s market in Baltimore, and then somehow lost them without realizing it. It was the last week for Morels. Oh gloom and despair! Not to mention $10 down the drain.

Determined to find Morels this year I hit a couple of the farmers markets I know, but always came up empty handed. This past weekend, we revisited the Farm Fresh Market in Annapolis and to my delight, discovered that a mushroom vendor had joined the ranks of this newly launched market. However, when I queried about Morels, “We sold out of our last Morels last week” was the reply.

NOOOOOOOOOO! My disappointment was clearly visible. “If it’s any consolation,” the lovely mushroom girl said, “This is the first week for Chanterelles, and we should have them for a couple of months”

As a matter of fact, Chanterelles turned out to be a marvelous consolation!

Whole Wheat Pasta with Pan Roasted Chanterelles, Crab and Shrimp

1 lb Whole Wheat Spaghetti (Ronzoni is the best)
½ lb Chanterelle Mushrooms, rinsed and halved
2 Cloves Garlic
1 Tbsp Olive Oil
½ Cup Chicken Stock
12 Large Prawns, peeled and deveined, tails removed
Juice of ½ lemon
1 tsp lemon zest
1 Cup Jumbo lump crab meat
2 Tbsp Prepared Pesto Sauce

Bring 2 quarts of salted water to a boil and cover with a lid. In a large sauté pan, heat the olive oil until wisps of smoke appear and the oil begins to shimmer. Smash the garlic cloves, but do not remove their paper. Add directly to the pan. Rinse and halve the mushrooms, just prior to cooking. When the olive oil is ready add the mushrooms to the pan and stir to coat. Reduce the heat and let the mushrooms begin to caramelize, stirring only occasionally. When a fond has begun to appear on the bottom of the skillet, remove the garlic and add the chicken stock. Reduce to a simmer and let the mushrooms absorb all of the liquid. Once all of the liquid has evaporated, remove the mushrooms and reserve until later.

Drop the pasta in the water and cook until done.

In the same pan used to cook the mushrooms, add the large shrimp. You may need to add a little more olive oil. As the shrimp are cooking, squeeze the juice from the half lemon and add the lemon zest. Add the two Tbsp of pesto sauce and the crab meat. Return the mushrooms to the pan and stir. Using a ladle, add a small amount of the pasta water to the pan to remove any of the fond that has formed. Add the cooked pasta to the sauté pan, mix well and serve.

Cooking time: 15 minutes
Serves 4

*For my weight watchers friends, this turns out to be 5 points per serving.

FreshFarm Market Annapolis

Glory Hallelujah! FreshFarm has come to Annapolis! The folks who brought you the Dupont Circle FreshFarm market, along with several others, has opened a new location at the Annapolis harbor. Steve and I ran down for the inaugural launch and they did not disappoint.

Criteria for vendors at a Freshfarm Market include, that you must be located within the Chesapeake bay region and you may only sell what you have either grown or made yourself. With that said, there is a definite slant towards sustainable and organic product of high quality. Offerings include: Quail Creek Bakery, Cherry Glen Goat Cheese Co, Flower vendors, Springfield Lamb, Local produce featuring early tomatoes, mini cucumbers, herbs, sweet cherries, asparagus, strawberries and much more.

We also snagged some delicious homemade gazpacho and mushroom empanadas for later. Local favorite, Chef Jim Wilder of the Wild Orchid Cafe was on hand for food demonstrations. We watched as he prowled the market for ingredients but were unable to stay for his show.

There is plenty of room for expansion and we have high hopes that as the season progresses, even more vendors will join in. The market is open Sundays only, June 1 - October 5. 8AM - 12PM.If you live in the area and you are serious about food, then PLEASE don't miss this opportunity for yourself and for Anne Arundel County.

Donner Parking Lot, Compromise St, Annapolis, MD 21405 (202) 362-8889

Catonsville Gourmet

This is exactly the type of restaurant I am always looking for, but regretably seldom find. Open for just 13 weeks, the Catonsville Gourmet is a restaurant and small gourmet market housed in a completely transformed former hardware store. Beadboard wainscotting and Robin's Egg blue walls are tastefully adorned with New England style signage and black and white photos. White clothed tables are topped with large shakers of Mediterranean Sea Salt, giving the place an almost beach resort feel. Who knew Catonsville, MD was a vacation destination.

The Market: Pre-made and pre-packaged versions of many of the restaurant offerings, like seaweed salad, crab cakes, smoked salmon et al. The meat case carries top of the line cuts of meat, steaks and chops dominating the selection. The Seafood case also carries much of what is being offered on the menu. It's fresh fish at it's finest, salmon, sea bass, black grouper and the like. An impressive selection of raw oysters, clams, shrimp and mussels is also available. If I lived in Catonsville, I would be in here everyday.

The Restaurant: An impressive selection of entrees with everything from Pepper crusted ribeye steak, Bouillabaise, to Meatloaf and Maryland Fried Chicken. Daily specials are offered and you should take note: this is where the good eats are. For an appetizer, we had the Pastrami style smoked salmon with fresh tomatoes, buffala di Mozzarella and warm foccaccia. That was followed by a lovely tray of raw oysters. We had the Blue Points and two other "off-the-menu" selections, one from Washington state and another from New England.

The real delight for me, though is the fresh fish choices of the day. 6 fresh fish selections are offered and they can be prepared either blackened, broiled or pan seared. Then you may top the fish with any of these sauces: Chimichurri Sauce, Hazelnut burre blanc, Lobster Sauce, Mango and Avocado Salsa, Sweet corn relish, Topped with Crab Imperial (add $5.99 for Crab Imperial) I had the Black Grouper, pan seared with Chimichurri Sauce. It was excellent. Perfectly cooked. Steven had the blackened Sea Bass with Mango and Avocado Salsa (One of the staff members in the market clued us in on that choice.) It was truly special.

For dessert we had the Smith Island Cake. An eight layer chocolate and peanut butter cake which could easily have been shared (but wasn't). Truly delightful!

It's amazing what one place can do for a neighborhood. Catonsville Gourmet is presently without a liquor licence, so it's BYOB. Throngs of people make the soujorn across the street to the liquor store to purchase their wine or beer before hitting the restaurant. All of their baked goods come from "Sugarbakers" just down the street, including that Smith Island Cake.

Service was fantastic! Everyone we encountered was friendly and knowledgeable. There is a definite "buzz" about the place and you can tell the staff was just as excited to be there as we were. I spoke briefly with Sean the owner, who is a Catonsville native, and he let us know the place is just getting going. In my mind, they are off to a great start!

Catonsville Gourmet Market and Fine Foods

829 Frederick Rd Catonsville, MD 21228 (410) 788-0003

Farmers Market Tomatoes

If you are not buying your produce at your local farmer’s market right now, then you are missing the boat! Supermarket produce simply can’t compare to the freshness, quality and variety you are afforded at a farmer’s market.

Tomatoes are in season right now and they are fantastic. Yesterday, I picked up some yellow cherry tomatoes that were as sweet as candy. Try some heirloom tomatoes for something different with extraordinary flavor.

If you have a good pizzeria near you, here is a great trick for a quick and delicious summer meal. Try topping a simple white pizza with your own tomato salad. Order a white pizza of the best quality you can find. We have a great pizzeria near us that makes fantastic wood-burning oven pizzas. The true hallmark of a great pizza is the crust. The variations on this trick are endless, but here is my recipe:

Tomato/ Arugula Salad over White Pizza

1 Large White Pizza (from your local pizzeria)
2 Large Heirloom Tomatoes (Diced)
1 Bunch of Baby Arugula
1 TBSP Capers
2 Anchovies (Optional)
2 TBSP Olive Oil
1 TBSP Balsamic Vinegar
Salt and Pepper to taste

Dice your tomatoes and place in a colander to drain for two minutes. It’s important to drain the tomatoes or you salad will be too soggy when placed on the pizza. Place the drained tomatoes in a bowl and add the arugula, stems removed. If desired, dice the anchovies into very small pieces and add to the tomatoes. This will add a salty and nutty note to the salad but will not overpower the flavors of the tomatoes. Add capers. Top with the olive oil and balsamic vinegar. Add salt and pepper to taste. Mix well and spoon the salad on top your white pizza covering the pizza completely. Serve immediately.

This salad would also be fantastic as a topping for bruschetta, or even as a condiment to grilled swordfish or salmon.

See you at the market!

www.pickyourown.org/