Greenbelt Farmers Market Starts Sunday!

Hi foodie friends and home cooks! The warm weather and fairly well spaced out rain these last few weeks mean that our spring greens and roots are exploding out of the ground! We have so much to bring to market this week - both Foggy Bottom on Wednesday and the first Greenbelt Farmers Market of the season this coming Sunday.
Scroll down for details on what we'll have at markets, as well as some pics of adorable snap pea plants and a recipe for using up all those spring greens!
Thank you for supporting your local farmers!
Farmer Meghan & Farmer Erik

2019 Market Schedule

FRESHFARM Foggy Bottom Market (901 23rd St NW, DC) - Wednesday 3pm - 7pm (April 24 - November 27, 2019)

Greenbelt Farmers Market (25 Crescent Road, Greenbelt, MD) – Sunday 10am – 2pm (May 12 – November 24, 2019)

*Note for our Southern Maryland neighbors: In addition to CSA pick ups being at P.A. Bowen Farmstead in Brandywine, MD, you can sometimes find our produce at their store - check them out for their amazing dairy and meat products, as well as items from other local producers and artisans.

Fresh List!

Here's what we'll have at markets this week:

Spicy salad mix
Pea shoots
Gumball radishes
French breakfast radishes
Hakurei turnips
Scarlet queen turnips
Bok choy
Spinach
Rainbow chard (or as we like to call it, unicorn spinach!)
Tuscan (dino) kale
Seedlings - herbs, hot peppers, and tomatoes

Farm Update!

Our bed of snap peas is coming along nicely! We haven't had good luck with peas the past few years (even though we grow sooo many pea shoots!) but we may have finally figured it out for 2019. Hopefully we'll have snap peas at market over the next couple weeks!

Recipe!

Steamed Greens 'n Eggs

This is a meal we like to cook when we have lots of greens in the fridge. It's pretty simple and quick, and servings can be adjusted based on the size pan you use. The amounts below make 2-3 servings.

1 lb of greens, rinsed and chopped into bite size pieces (any cooking green works fine...spinach, chard, kale, turnip greens, beet greens, bok choy...)
4-6 eggs
1 onion, diced
garlic, minced (we tend to use a lot of garlic...5-6 cloves...but you can adjust based on how much you like garlic!)
olive oil
salt & pepper
1/4 cup water
other spices/herbs/flavorings you like (we like dill & basil for this dish)

Saute onion in olive oil in a large skillet over medium heat, adding garlic after about 5 minutes. Saute for another 5 minutes then carefully stir in greens, salt, pepper, water, and any other spices you want. The pan should be just about heaping with greens.

Use a spoon to create indentations for each egg in the pan of greens, and carefully crack an egg into each indentation. Put the lid on and allow the eggs to cook until desired doneness (usually 5-6 minutes for a slightly runny egg - which we like to then stir into the greens after serving). It helps to have a well-fitting lid to keep the steam inside. A glass lid also lets you see the doneness of the eggs.

Use a large spoon or spatula to serve a section of greens with eggs onto a plate or bowl. In the photo above, we served it on an Israeli couscous mix and also added hakurei turnips to the onions and garlic.