The Goldilocks of the Farm

Many weeks ago I asked Bryan from Truck Patch Farms why he brought so few eggs to the Mount Pleasant Farmers Market. He told me it was too hot and the girls refused to lay eggs.

Then two weeks ago it was too hot again – they barely produced anything. But this past week, it was just right. It’s like these birds exorcised the essence from Goldilocks. They shot out enormous freaking eggs. Eggs so large the carton needed two rubber bands to keep close. Eggs so large that they’re double the size of any extra-large sized eggs found at the supermarket. 

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My Similarities with a Fox

My first meal on a weekend will never be a salad. Monday through Friday, sure, I’ll put together something healthy. Something with kale. Something with yogurt and berries. But all I want Saturday revolves around the difficult task of bringing eggs to the farmers market.

This Saturday Truck Patch farm only brought about 20 cartons of eggs; they usually have triple. I grabbed a dozen right away. Weeks earlier, when Brian the farmer didn’t show up with many eggs, he told me the reason was it was too hot. The chickens wouldn’t lay. And I was like, dude, I totally get it. I wouldn’t want to do much of anything in this heat, much less squirt out a fucking egg. I figured the same thing happened this week. But no. Another natural occurrence took place – a predator ate the eggs. Brian found broken shells.

I can’t blame that fox or coyote for lapping up all those runny yolks.

Luckily though, they saved some for me.

Yolky Sun with Zucchini Rays

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Nothing Like a Little Revenge Cooking

Ed. Note: Our friend Julia, the pending med student and far mar worker, tells us what to do with that mysterious rhubarb. Julia previous spun Meyer lemons into syrup.

Last Saturday when I was working at the Mt. Pleasant Farmers Market, I spent all day singing the praises of rhubarb. I then realized that all I ever do with it is make crisps, so I decided to branch out and started searching for other things. Plus, my co-worker Nick thinks it’s a dumb vegetable, and very over-hyped, so I was trying to prove him wrong. Nothing like a little revenge cooking.

I love rhubarb because it adds something unexpected to sweet deserts. It takes on the sweetness, but also is fresh and bright and slightly sour. It just tastes like spring to me: new and tangy. I have to say, I think this roasted rhubarb recipe could be the gateway drug for the gorgeous magenta stick. And it’s going to be hard for me to go back to my normal crisps after this. It was so, so good.

Roasted Rhubarb with Vanilla and Orange

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The Baking of a Businesswoman

Jenna Huntsberger is living out every amateur foodie’s dream. She’s gone from office wonk to food blogger to professional baker. Her blog, Modern Domestic, has inspired her to get serious, partnering with fellow blogger Stephanie Willis of Adventures in Shaw to launch Whisked! a bakery order business and market stand at one of Washington, D.C.’s most popular farmers’ markets.

Jenna’s story is one that proves food bloggers are not just whiny arm chair critics but people with real talent and love of food. I talked to Jenna on how she came to be co-founder of Whisked!

You went from being a full-time office employee and part-time blogger to real-world baker. What made you take the plunge?
I was really miserable doing office work. It’s not necessarily that I worked for a bad company but I get really bored with a desk job. It never seemed immediate to me. I went to a food networking event and I met the owner of Treet, a bakery in D.C. She was living my fantasy, she was running her own baking business, being her own boss and she loved what she did. Theresa was looking to hire a baker and I asked if she’d consider me. She didn’t think you needed to go to pastry school to be a good baker, which she did but didn’t think it was relevant. I told my job I was going to do a part-time baking job but they were against it, so I quit.

Theresa’s husband got a job in New York so she moved her business there, which is why Treet no longer exists in D.C.

You also worked in the kitchen at Birch & Barley, why didn’t you stay there?

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