Posts Tagged ‘EcoFriendly Foods’
Crop Rapport: Westover Farmers Market
Posted by Warren Rojas / Wednesday, March 9th, 2011
(Image: John Reeder)
The Westover Village Civic Association would love to carve out a place for local purveyors to peddle their wares to the community.
But plans remain in limbo pending final approval from Arlington County.
WVCA member John Reeder has been tasked with laying the foundation for the Westover Farmers Market–tentatively set to run from 8-1 p.m. on Sundays, from April till late October/early November–and kick starting a non-profit arm (working name: “Field to Fork”) dedicated to running it.
Reeder said the ultimate goal is to host close to three dozen merchants, though he believes they will realistically have to start with closer to 20. Selecting any number of participants, however, will first require that they narrow down the focus of who/what they wish to welcome into their food chain.
“We will first have to establish the rules for merchants as to what constitutes ‘local produce and food products,’” he stated, adding that the group is still considering geographic limitations (farms/producers operating within 125-150 mile radius appears to be their benchmark) and value-added products.
Once all that gets squared away, Reeder said they’ll move on to courting specific merchants–a vetting process that could benefit from preexisting operations.
“Falls Church and the Courthouse markets have waiting lists of merchants,” Reeder said of vendors who could quickly be swept onto a potential short-list.
Meanwhile, Westover Market chef Jay Jenc would like to nominate his workmates from EcoFriendly Foods–they operate WM’s in-house butcher shop–as first ballot contenders for the farmers market.
Jenc also floated plans to feature select farmers market producers at the still-in-development Westover Market Cafe–another project that remains in county approval limbo.
–Warren
————————————————————————————————————————————————
NoVA’s Winter Farmers Markets
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Clarendon Farmers Market • 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m., (summer); Sun, 10-1 p.m. (winter).
Del Ray Farmers Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 9-noon (Jan-Mar); Sat, 8-noon (Apr-Dec)
Farmer Girls • 8769 Old Dumfries Road, Catlett; 540-272-7839
Fredericksburg Farmers Market • George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon (May-Oct); Sat, 9-noon (Nov-Apr)
Loudoun Flavor • 39363 Stevens Road, Lovettsville; 703-350-2790
Old Town Manassas Farmers Market •9431 West St., Manassas – Sat, 10-2 p.m.
Purcellville Community Market • 130 E. Main St., Purcellville – Sat, 9-1 p.m.
Smart Markets • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
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)
Or click here for our full list of local farmers markets.
Posted by The Editorial Desk / Friday, May 14th, 2010
(Image: Bartolomeo Passerotti)
Arlingtonians are getting a new sustainably-focused protein pipeline today courtesy of EcoFriendly Foods‘ satellite butcher counter at the always community-minded Westover Market.
EcoFriendly specializes in humanely-raised animals plucked from 40 family farms spread across Southwestern Virginia and the North Carolina.
“We’re going to bring pretty much the full line of EcoFriendly products,” EcoFriendly co-founder Bruce Saunders said of his vision for the full-service butcher shop.
For the initial roll out, Saunders plans to whet people’s appetites with: “steak-ready” cuts of beef, ground pork, beef and lamb, marinated kebabs, homemade meatballs, meatloaf mixes and make-at-home stir-fry kits (fresh basil, garlic, shallots and hot peppers bundled with the ground protein of your choice).
Discerning carnivores can also claim their share of fresh rabbit, a whole Duroc pig, two spring lambs and the 1/2 side of raw beef Saunders will carve on demand.
Future additions to the display case could include: pasture-raised poultry, homemade sausage–Saunders suggested they would likely lead with a sage-black pepper breakfast blend, as well as bulk, hot and sweet Italian sausage–and marinated beef hearts. Meanwhile, anyone looking for hard-to-find offal or special orders (Saunders envisions filling whole ham, pork picnic shoulders, suckling pig and brisket orders on a case-by-case basis) can take advantage of the shops newly minted email address: westoverbutchershop@yahoo.com
Meanwhile, Saunders suggested that anyone worried about boosting their beef intake after all the media harping about slack regulation should know EcoFriendly maintains a strict, single-animal per grind policy.
“We’re calling it the 1-cow revolution,” he said of their closely monitored and readily traceable production practices.
The operation gets (quietly) underway today at noon, with a full-on grand opening–think: pig roast, beer garden and possibly some live entertainment–scheduled for Saturday, June 5 at 2 p.m.
–Warren