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2014 Farmers Market Schedule
Crystal City
Crystal Drive
Between 18th & 20th Sts.
Tuesdays | 3pm - 7pm
April 1 - November 25
OakMarr
OakMarr RECenter, Jermantwn Rd.
Wednesdays | 8am-12pm
May 7 - November 19
Wakefield
Wakefield Park on Braddock Rd.
Wednesdays | 2 - 6pm
May 7 - October 29
Last market quickly approaching
Petworth
Upshur & Taylor
Saturdays| 9am - 1pm
May 3 - Oct 25
Last market this weekend
Fairfax
Behind old Fairfax Courthouse
Saturdays | 8am - 1pm
May 10 - November 1
Vienna
301 Center St., S; behind Faith Baptist Church
Saturdays | 8am - noon
May 3 - October 25
Last market this weekend
U Street
14th & U St., NW
Washington, DC
Saturdays | 9am - 1pm
May 3 - Nov 22
Hardy Middle School Parking Lot
1819 35th Street, NW
Washington, DC
Saturdays | 9am - 1pm
May 10 - November 22
Lorton
VRE Parking Lot, Lorton Station Rd.
Sundays | 9am - 1pm
May 4 - November 2
Union Market
1309 5th Street, NE
Washington, DC
Sundays | 11am - 3pm
May 4 - October 26
Last market this weekend
Palisades
48th Place, NW at MacArthur Blvd.
Washington, DC
Sundays | 9am - 1pm
Year Round
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Can you believe the market season will soon be concluding? We'll be attending our last market this weekend at Petworth, Vienna and Union, and Wednesday (10/29) will be our last Wakefield market.
But there is no need to fret about where you can continue to get great tasting apples (and more!). We'll be coming down to your neck-of-the-woods on a bi-weekly basis to meet our CSA members and those who place an order through the A La Carte Web Store. We hope all of you will take advantage of this great opportunity to enjoy fresh and local food through the winter months.
We'll see you at Market! |
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In the Kitchen with Mary Margaret
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 Spend some time in the kitchen with Mary Margaret. She'll tell you what some of her standard, yet favorite,
cooking apples are, as well as experiment with some newer apple varieties.
See how the Crimson Topaz turn a lovely pink when they are baked. And the Shizuka also make nice fried apples, as they don't need a lot of sugar added.
Apples are great to have on hand for snacking or adding to salads. But when the weather turns cool, having baked apples, warm apple sauce with cinnamon and nutmeg, or fried apples as part of the dinner meal, just make you feel happy and warm!
Click here to watch In the Kitchen with Mary Margaret.
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November Market Schedule
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If your Farmers Market is coming to a close, Kuhn Orchards attends multiple farmers markets that continue into November and one that is open year round. We hope you will continue shopping with us at market as long as it is convenient for you!
Saturdays
Fairfax (Behind the old Courthouse) - last market 11/1
Sundays
Tuesdays
Wednesdays
Since markets are ending a smidge earlier in October than usual (because of the way the calendar falls), we are just getting around to harvesting some of our later varieties like Braeburn, York and Fuji. We will be bringing these varieties to the markets that are concluding this weekend so you get a chance to have some of the late season favorites. These apples are also excellent for storing. The markets that extend into November, will get the full spread of apples next time.
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New Items at Market
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Kohlrabi
We harvested some of our Kohlrabi earlier and will finish harvesting the rest this week. We are growing the Kohlrabi primarily for our Winter CSA and A La Carte Web Store, but thought we would see how folks like it at market too.
Kohlrabi is common in German cuisine, and literally translates "Cabbage Turnip" (Kohl = cabbage and Rube = turnip). Kohlrabi is a combination flavor of cabbage and broccoli trunks. They have a fibrous outer skin, but once the outer layer is cut off the inside of the bulb is tender.
 You can grate kohlrabi and eat raw, or you can slice and roast the bulb. The leaves are also edible and can be interchanged with collard greens or kale. Kohlrabi doesn't store well with the leaves attached, so we cut them off and left them in the field to compost.
Sunchokes
We've had sunchokes on the shelf at market for about 2 weeks now, but folks are still surprised to see them.
 Sunchokes are an awesome winter vegetable. They are super versatile and have a nutty carrot flavor. Their texture is similar to a water chestnut. Sunchokes can be eaten raw in salads, or they can be roasted with salt and rosemary, or boiled and mashed with potatoes. The options are limitless! Try some this weekend!
Bosc Pears
Bosc Pears have a brown skin with golden russet. Their flesh is firm and crunchy when ripe. To determine if the pear is ready to eat, give the upper neck near the stem a squeeze; if it gives a little, it is ready to eat. Or, if the skin has turned a brassy color, it is in its prime.
Bosc Pears are a good source of vitamin C, folate and dietary fiber. All of the good stuff is just under the skin, so avoid peeling your pears.
 Bosc Pears are also excellent in cooked dishes; since their flesh is firm, they stand up to the heat nicely and don't turn too soft. You can poach, saute or bake pears. They are also delicious on a salad with blue cheese, pecans and dried cherries.
Norwich Potatoes
 We have grown the variety 'Norwich' for this year's potato crop. It is a great all purpose potato. It has a soft, creamy flesh, with a slightly yellow tone. |
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We look forward to seeing you at the Farmers Market!
In the Apple Trellis, April 21, 2014
Sidney & Anthony
Dave & Mary Margaret Sandy, Steve, Caleb, Diane and Katy Kuhn Orchards |
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