UDC Farmer’s Market in the middle of Washington

Those of you reading the blog who know of our love for farmers’ markets will appreciate our excitement at discovering the University of the District of Columbia (or UDC) Farmer’s Market in the middle of our new neighborhood.  After spending the past several years in western North Carolina where markets are very common, we never anticipated finding a market almost outside our front door in a city the size of Washington.

This is the second year for the UDC Market, and it is already providing beautiful, readily accessible produce for the people in our neighborhood.  During a visit yesterday, we purchased the largest blackberries we have ever seen, blueberries, watermelon, cantaloupe, peaches, heirloom tomatoes, corn, green peppers, jalapenos, cucumbers, eggplant, and zucchini.  The only reason we stopped there was our inability to carry more than that back to our apartment.  Allen has become quite adept at carrying two or three bags while juggling a large watermelon.

It’s very obvious that the University of the District of Columbia has put a lot of thought into their market, and they have formulated plans to add more vendors as appropriate.  For people who love fresh fruit and veggies, this Saturday morning market (7:30 am – 1:30 pm) is the perfect way to start a weekend.

The UDC Farmers Market The UDC Farmers Market The UDC Farmers Market The UDC Farmers Market
The UDC Farmers Market The UDC Farmers Market The UDC Farmers Market The UDC Farmers Market
The UDC Farmers Market The UDC Farmers Market The UDC Farmers Market

And what did we do with some of that produce?  We will readily admit that upon returning home, we immediately enjoyed the blackberries dipped in some slightly sweetened Greek yogurt, and returned to the market to pick up another container to enjoy later.  Part of Saturday night’s dinner was a recipe that appeared recently in the New York Times for Spicy Quinoa, Cucumber and Tomato Salad* featuring some of the tomatoes, cucumbers, and jalapeno peppers we purchased.  Today we will enjoy a Southern favorite, Kentucky scramble, a combination of bacon, sauteed corn, green pepper and scrambled eggs accompanied by slices of heirloom tomatoes.  The blueberries will most likely appear in our favorite blueberry tart with walnut crust.  The remainder of the produce that has taken over our kitchen counters and refrigerator will be enjoyed in time to return to the market next week for more.

*We added a can of drained and rinsed black beans to the leftover quinoa salad and thought it was an excellent contrast to the other ingredients.

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