(CSA) Participates in Community-Supported Agriculture
(DS) Direct to Consumer Sales
(FM) Available at Local Farmers Markets
(O) Online Sales
(R) Available at Local Retailers
(YR) Year-Round Operation
Aldi • Multiple NoVA locations
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon (May-Nov)
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon (YR)
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon (May-Oct)
Balducci’s • Multiple NoVA locations
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m. (May-Oct)
Bloom • Multiple NoVA locations
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m. (May-Oct)
Brossman’s Orchard • 43975 Spinks Ferry Road, Leesburg; 703-777-1127 (DS)
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon (May-Nov)
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m. (May-Nov)
Clarendon Farmers Market • 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m. (YR)
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m., (summer); Sun, 10-1 p.m. (winter)
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m. (May-Oct); Sun: 10-2 p.m. (May-Oct)
Cox Farms • Multiple NoVA locations
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m. (May-Oct)
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon (May-Oct)
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m. (Apr-Nov)
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon (YR)
Endless Summer Harvest • 36515 Osburn Road, Purcellville; 540-751-0900 (DS, FM)
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon (May-Oct)
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 9-noon (Jan-Mar); Sat, 8-noon (Apr-Dec)
Farmer Girls • 8769 Old Dum-fries Road, Catlett; 540-272-7839 (O)
Farmer John’s Fruit and Vegetable Market • 15520 James Monroe Highway, Leesburg; 703-777-2100
Food Lion • Multiple NoVA locations
Fredericksburg Farmers Market • George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m. (YR)
Friendly Cottage Farm • King George; 540-842-5531 (FM)
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m. (May-Oct)
Giant • Multiple NoVA locations
Grand Mart, Super Grand Mart, Grand Village • Multiple NoVA locations
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m. (Apr-Nov)
Harris Teeter • Multiple NoVA locations
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m. (May-Oct)
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon (May-Oct)
The Humble Gourmand • 202-286-5572 (FM)
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m. (May-Oct)
Lee Highway Nursery & Produce • 7159 Burke Lane, Warrenton; 540-347-5640
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon (May-Oct); Sat, 9-noon (Nov-Apr)
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m. (May-Oct)
Loudoun Flavor • 39363 Stevens Road, Lovettsville; 703-350-2790
Magruder’s • Multiple NoVA locations
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon (May-Nov)
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon (May-Oct)
Mom’s Organic Market • 3831 Mount Vernon Ave., Alexandria; 703-535-5980
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon (May-Nov)
Natural Mercantile • 341 E. Colonial Highway, Hamilton; 540-338-7080
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon (May-Nov)
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m. (Apr-Nov); Sat, 7:30-2:30 p.m. (May-Oct)
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon (May-Oct)
Purcellville Community Market • 130 E. Main St., Purcellville – Sat, 9-1 p.m.
Purcellville Farmers Market • 751 E. Main St., Purcellville – Sat, 8-noon (May-Dec)
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon (May-Oct)
Rosslyn Farmers Market • Wilson Blvd. & N. Oak St.- Thu, 11-3 p.m. (May-Oct)
Reston Farm Market • 10800 Baron Cameron Ave., Reston; 703-759-000 (YR)
Safeway • Multiple NoVA locations
Shoppers • Multiple NoVA locations
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m. (June-Oct)
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m. (June-Oct)
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m. (June-Oct)
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m. (YR)
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m. (June-Oct)
Stoneybrook Farm Market • 37091 Charlestown Pike, Hillsboro; 540-668-9067
Super Target • Multiple NoVA locations
Ticonderoga Farms • 26469 Ticonderoga Road, Chantilly; 703-327-4424 (DS)
Trader Joe’s • Multiple NoVA locations
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m. (May- Oct)
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon (May-Oct)
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m. (May-Oct)
Walmart • Multiple NoVA locations
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m. (May-Oct); Sat, 7-noon (Apr-Nov)
Wegmeyer Farms • 38299 Hughesville Road, Hamilton; 540-751-1782 (DS)
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m. (May-Nov)
Whole Foods • Multiple NoVA locations
Winchester Freight Station Farmers Market • 315 W. Boscawen St., Winchester; Tue, Sat, 10-2 p.m. (Jan-Apr); Tue, Fri, Sat, 8-1 p.m. (May-Dec)
Old Town Alexandria Farmers Market
301 King St., Alexandria; 703-746-4770; www.alexandriava.gov
Open 5:30-11 a.m. Saturday.
The longest continuously operating market around has been linking local producers and hands-on shoppers since Colonial times (257 years and counting). The year-round sustenance swap boasts circa 100 vendors, including many second- and third-generation growers happy to spin yarns about their recent harvest/culinary creations. The seasons dictate the bounty—think: greens/herbs in the spring, ripe vegetables/fruits during summer, gourds/game in the fall and holiday foliage around winter—but rarely influence the crowds (omnipresent).
Buckland Farm Market
4484 Lee Highway, New Baltimore; 540-341-4739; www.bucklandfarmmarket.com
Open 9 a.m.-7 p.m. Monday through Saturday, 9 a.m.-6 p.m. Sunday.
Bill Coffey knows fresh food.
He established farm markets in Alexandria (1972-1977), the Shenandoah Valley (1978-1986) and New Baltimore (1986-2008) before settling into his current location (2008-present).
Coffey cultivates 15 acres of vegetables on-site and another eight acres at his Shenandoah farm—twin plots that feed the seasonal fruit/vegetable displays, dry goods (red kidney, butter and great northern beans), pickled/preserved items (blackstrap molasses, hot pepper vinegar, chow chow mix) and his wife’s (Sherri Lynn) baking operation (banana-nut loaves, multigrain breads, apple turnovers).
Coffey also supports other “local” farmers—as long as they’re within a 60-mile radius. “We don’t do any imports,” he says of the eat-regional mantra.
Potomac Vegetable Farms
Multiple NoVA locations; www.potomacvegetablefarms.com
Check locations for times.
“Ecoganic” pioneer Hiu Newcomb has been championing homegrown produce for closing on 50 years, and her passion for clean eating shows no signs of abating.
Her sister plots supply over 600 community-supported agriculture members, PVF’s roadside stands—Vienna operates July-October, Purcellville keeps folks fed June-November; both briefly reopen during the holidays—and a raft of regional farmers markets with fresh tomatoes, hard neck garlic, beans, sweet onions, squash, Swiss chard, cabbage, escarole, endive, peppers, eggplant and okra (all in season).
“It’s a very vibrant community of growers out there,” she says of the next-generation farmers now cropping up all over LoCo.
Multiple locations; www.wegmans.com
Check locations for times.
“We try to source as much as we can from local producers … because that’s what our customers want,” Wegmans spokeswoman Jo Natale says of the company’s commitment to bringing “local growers” (those within 100-150 miles of NoVA stores) to market.
Regional produce manager Jason Smith says Virginia shops receive fresh produce daily (except Wednesdays), estimating that they carry around 600-800 “commodities”—roughly 20 percent of which are certified organic, Smith emphasizes—at any given time. Regional spoils are clearly marked with “locally grown” signage (a recent sweep netted sightings of hot house tomatoes, jalapenos, green squash and cucumbers) and trumpeted via a constantly updated Twitter feed.
Here’s the skinny on some of our area’s most prodigious produce. And what to do with it all once you get it home.
By Diane Welland, M.S., R.D.
Peaches contain the same health-conferring family of phytonutrients as those found in grapes and red wine. They’re also a good source of lutein and zeaxanthin, two carotenoids that protect your eyes as they age. Although Virginia peaches run June through September, their peak season is in July.
Prep time: 20 min • Serves: 4
1/2 cup fine-grain bulgur
1 cup hot water
2 medium peaches (about 3/4 pound), peeled and pitted
1 green onion, diced
2 bunches parsley, washed, dried and finely chopped
2 teaspoons olive oil
1/4 teaspoon ground black pepper
4 ounces feta, crumbled
Juice of 1 lemon
Zest of 1 lemon
1. In small bowl pour hot water over bulgur, and let sit for 15 minutes. Bulgur will absorb water and become tender.
2. Chop peaches in small dice. Mix peaches with onion, parsley, olive oil, lemon juice, zest and black pepper in a large bowl.
3. Stir in bulgur and feta; gently toss together. Serve immediately.
Swiss chard comes in a rainbow of colors. It’s high in vitamin K, a key nutrient that helps prevent bone loss and may even ward off diabetes. Although it is a hardy plant, withstanding cold temperatures and even a mild frost, it doesn’t last long once picked. Eat it within two to three days.
Swiss Chard and Sausage
Prep time: 10 min • Cook time: 30 min • Serves: 4
1 pound red bliss potatoes
1 large bunch rainbow Swiss chard (about 1 pound)
1 teaspoon olive oil
1/2 pound Italian pork sausage or breakfast sausage (about 2 links)
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons water
1 cup Swiss cheese, shredded
1/4 teaspoon each sea salt and ground black pepper
1. Begin boiling water in a large pot.
2. Wash and cut the red bliss potatoes into 1 1/2-inch pieces. Place in boiling water, and cook until soft but not completely cooked (about 10-15 minutes). Drain.
3. While potatoes are cooking, wash Swiss chard thoroughly, and remove stems from leaves. Slice the Swiss chard stems and roughly chop leaves, keeping them separate.
4. Heat olive oil over medium-high heat in a large saute pan. Remove casing from sausage, and crumble in pan. Cook until brown and crispy (about 10 minutes). Remove from pan.
5. Add onion, garlic and Swiss chard stems to sausage drippings. Saute until soft (7-10 minutes). Stir in 2 tablespoons water, cooked sausage and partially cooked potatoes. Cover and cook about 2-3 more minutes, then mix in chard leaves, tossing carefully. Cover and cook 5 more minutes.
6. Turn off heat; and sprinkle with cheese, salt and black pepper. Cover and let sit 5 minutes before serving.
A thick-skinned winter squash shaped like an acorn, this nutrient-dense find qualifies as a superfood because its yellow-orange flesh is loaded with fiber (about 9 grams per cup), antioxidants (beta carotene, vitamin C) and minerals (potassium, magnesium). It’s easily stuffed and makes for an eye-catching soup bowl.
Acorn Squash with Spiced Cran-Apple Compote
Prep time: 15 min • Cook time: 45 min • Serves: 6-8
2 acorn squash (4 1/2-5 pounds total)
1/2 stick plus 2 tablespoons unsalted butter
1/3 cup plus 1 tablespoon brown sugar
2 medium Fuji apples (12 ounces), peeled and diced
1 ounce dried cranberries
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 cup chopped pecans (optional)
Salt and pepper (to taste)
1. Preheat oven to 375 F. Cut each squash in half lengthwise, and scoop out seeds and stringy flesh. (ALT: If too difficult to cut, place whole squash on 2-inch-deep baking sheet pan. Add enough water to bottom of pan to 1/2-inch depth. If baking whole, bake 10-15 minutes or until soft enough to cut in half lengthwise, then return to pan.)
2. Place squash halves, cut side up, in pan with water. Heat 2 tablespoons butter with 1 tablespoon brown sugar over low heat in small saucepan, stirring until melted. Brush cut squash halves with butter/sugar mixture.
3. Bake squash until tender (about 30-45 minutes, depending on size). Allow to cool slightly before cutting. Meanwhile, melt remaining butter and sugar in small saute pan with apple, cranberries and spices over low heat, stirring occasionally (approximately 15 minutes or until apple pieces are soft). Stir in pecans if using. Heat through, and then set aside.
4. Cut each acorn squash half into wedges, as desired, and transfer to heat-proof serving dish.
5. Pour spiced cran-apple compote over baked acorn squash wedges. Sprinkle with salt and pepper. Serve immediately. (ALT: To reheat, return to oven, covered with foil, until hot.)
With nearly 8 grams of fiber per cup, these shiny black gems are bursting with nutrition. They’re also a good source of vitamins C, K and manganese. When you see them, nab them quick. Like most berries they have a short season, peaking in July and August.
Prep time: 10 min • Serves: 4
1/4 cup water
2 tablespoons sugar
2 tablespoons honey
1/2 teaspoon vanilla
4 ounces low-fat cream cheese
1/2 cup Greek, nonfat plain yogurt
4 cups blackberries
1. Add water, sugar and honey to a small pot; and place over medium-high heat, stirring until sugar and honey dissolve. Boil for 1 minute, and remove from burner. Set aside to cool.
2. Blend vanilla, cream cheese and yogurt in a food processor until smooth. While food processor is still on, pour in cool sugar-honey syrup.
3. Drizzle cream-cheese mixture over blackberries, and serve. For a dessert smoothie, add blackberries to cream-cheese mixture in food processor, and blend. (If too thick, dilute with milk).
This low-calorie cousin to celery—1 cup contains only 27 calories—has a large white bulb and feathery fronds that can be used similar to dill. Although the stalks can be used for soups or stews, the fat bulb—which has a sweet, anise-like taste when eaten raw, but mellows when cooked—is also believed to aid in digestion.
Fennel Pasta Alfredo
Prep time: 10 min • Cook time: 30 min • Serves: 4-6
1 tablespoon olive oil
1 large fennel bulb
1 1/2 ounces bacon, diced
8 ounces whole-wheat penne pasta
1 cup white wine
2 cups half-and-half
1 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup Pecorino Romano or Parmesan cheese
1. Place pot of water on to boil for pasta.
2. Wash and slice fennel bulb and stalks. Reserve fronds for another use.
3. Heat olive oil over medium-high heat in large saute pan. Saute fennel and bacon until fennel begins to caramelize (about 10 minutes).
4. Place pasta in boiling water, and cook as directed.
5. Once fennel has browned, lower the heat to medium, and add 1 cup white wine. Cover and cook another 10 minutes.
6. Add pasta, half-and-half, oregano, red pepper and cheese to browned fennel. Gently toss together. Cover and heat through about 5-8 minutes more. Serve immediately.
Just a teaspoon of this versatile and flavorful herb has about the same amount of antioxidants as one carrot or half a cup of chopped tomatoes. Thyme contains a variety of healthful compounds called flavonoids that increase the herb’s antioxidant capacity and may offer anti-inflammatory benefits.
Grilled Tuna with Thyme Potatoes
Prep time: 20 min • Cook time: 50 min • Serves: 4
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon ground black pepper
1/2 teaspoon hot sauce (optional)
1 pound tuna, cut into 4 pieces
2 pounds baby red bliss and white potatoes
6 teaspoons olive oil
2 garlic cloves, sliced
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
2 teaspoons lemon zest
4 teaspoons chopped thyme
Juice of 1/2 lemon (reserve other half)
Juice of 1/2 lemon (reserved)
1. Heat oven to 425 F. Mix all marinade ingredients in a small bowl. Place tuna in marinade, turn over to coat. Cover and put in refrigerator.
2. Wash and cut baby potatoes in half. Dry with paper towel. In large roasting pan toss potatoes with 4 teaspoons olive oil, garlic, pepper, salt and lemon zest. Roast, uncovered, in oven for 25 minutes, then remove from heat and mix in fresh thyme. Return to oven (still uncovered) for another 20 minutes.
3. Once potatoes have been cooking for 30 minutes, turn on the grill. Heat for 5 minutes. Place marinated tuna steaks on grill, and cook 4-5 minutes on each side (tuna should be heated through, but do not overcook).
4. Mix remaining lemon juice and olive oil in a small bowl.
5. Place 1 cup of roasted potatoes on each plate. Top with tuna, and drizzle with 1 1/2 teaspoons lemon-olive oil mixture. Serve immediately. (ALT: This dish goes beautifully with roasted asparagus.)
Cilantro, a leafy green herb common in Mexican and Asian cuisine, is packed with vitamins A and K, as well as plenty of beneficial phytochemicals (believed to help fight off bacteria and viruses). It is best used as a last-minute garnish to cold dishes, as it quickly loses its vibrant color and flavor when cooked.
Thai Cilantro Cole Slaw
Prep time: 15 min • Serves: 6-8
5 cups coleslaw mix
3 cups packed cilantro leaves and stems, washed, dried and finely chopped
1/2 cup unsalted peanuts, chopped
1/4 cup seasoned rice vinegar or sushi vinegar
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon ginger, minced
1/4 teaspoon sea salt
Juice of 1/2 lime
Dash cayenne pepper
1. Place coleslaw mix in a large bowl. Set aside.
2. Whisk together cilantro, peanuts, rice vinegar, canola oil, lime juice, ginger, salt and pepper in a separate, medium-sized bowl. Pour over coleslaw mix; gently toss together.
3. Let sit for 10 minutes to blend flavors before serving.
Ruby-red beets like cool weather, which is why they appear in spring and fall. They are an excellent source of the B vitamin folate, in addition to fiber and potassium. Although they can be prepared almost any way, oven roasting concentrates their sweetness.
Roasted Beets with Avocado Dressing
Prep time: 20 min • Cook time: 1 hour and 20 minutes • Serves: 6-8
3 pounds beets (about 8 medium)
1 medium onion, diced
2 garlic cloves, peeled and whole
1 tablespoon olive oil
2 cups packed spinach
2 cups packed arugula
1 medium avocado, roughly chopped
1 teaspoon cider vinegar
1/2 cup low-fat buttermilk
1/4 cup green onion, diced
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1. Heat oven to 400 F. Wash, peel and trim beets. Cut into 1-inch dice, and place in large roasting pan. Gently stir in onion and garlic. Drizzle with olive oil, and mix well. Cover with aluminum foil, and place in oven. Bake for 1 hour.
2. After 1 hour, uncover, and raise oven temperature to 450 F. Cook in oven for 20 more minutes until slightly crisp. Remove from oven, and set aside to cool.
3. Puree spinach, arugula, avocado, vinegar, buttermilk, green onion, salt and pepper in a food processor. Blend for about 2-3 minutes (or until smooth).
4. Pour sauce over warm beets. Gently toss, and serve immediately.