There’s no better place to find inspiration for Sukkot, which celebrates the bounty of the harvest, than at the farmers market, which are ripe with signs of the changing seasons.
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From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer…
Just because the ground is frozen solid doesn’t mean farms and farmers have gone into hibernation. Many farmers markets are now open year round. Bundle up and go check out the offerings.
Here’s a delicious recipe that makes a perfect brunch or warm winter dinner, using farm-fresh ingredients. It’s simple, with a decadent-tasting twist.
The farmers market, with its changing colors and flavors, is a great place to find inspiration for new holiday dishes and pick up fresh apples, local honey and challah to round out your meal.
The brittle-like honey-pecan crunch and sweet pears complement the spiciness of the arugula and add an extra festive touch.
Carrots are great this time of year. They are packed with vitamin A, potassium, lutein and fiber—and are delicious. This soup can be made with water or broth (vegetable or chicken), depending on your preference.
After a long winter slumber, farmers markets around the country and the DC area in particular are waking up to a vibrant and colorful spring—the most exciting time to visit.
To celebrate the spring, here’s a wonderful cold soup recipe that makes great use of seasonal asparagus. It’s easy to make and delicious to eat, and in my house no one ever turns down the opportunity for a big bowl.
Chile is on the rise as a destination for culinary tourism and at its forefront is a young chef with Jewish roots who trained in DC, taking back a love for local foods.