Markets open snow or shine!
Saturday Winter Hours have begun! See you 9-1 at 36th & Alton NW and Sunday at Dupont 8:30-1:30!
If you have any questions about availability at market, give us a call at the farm!
Market Locations and Hours
Notes from Jim
We are excited about the launch/debut of our new cold weather set up at both markets this weekend. We'll have real shelters (with walls!) and heaters so you can shop in relative comfort. Not quite like a warm supermarket, but at least we'll be above freezing. Come see!
Speaking of launching, this week we are also launching our daughter's campaign to find investors amongst you to capitalize the next stop for her bakery business, which supplies us and you with so many excellent pies, cookies, muffins, etc. If you're interested, see me for details and an information flyer.
If you shop at Dupont on Sundays, please offer your shoulder to cry on for our poor, long suffering crew there. The weather on Sundays this winter has been vicious - either very cold or raining almost every week. But our crew has SPUNK and they can't be deterred in offering you our super fresh eggs & certified organic vegetables. both from our greenhouses and our storage. So eat with the seasons and help our crew feel they are not wasting their time nor that their misery is in vain. Thanks!
See you Saturday!
Scroll down to check out pictures and stories from our Instagram!
This may be old news for those of you who follow our instagram; Caitlan is seeding the first transplants of 2018! At first glance, this seems straight forward enough, fill flats with soil and put seeds in each. She's a bit more on her plate however. Before we begin seeding, the entire greenhouse and all the hoses, and hose ends are thoroughly cleaned, and then spray sanitized. We're trying to reduce any chance of a pest or disease surviving from last year. Some of our pests are insects, fungus gnats and aphids. We are also always on the lookout for mice. They seem to relish digging up and eating the seeds that are the most difficult for us to replace and still stay on track for on time harvests.
Have you considered cabbage lately? We have plenty of beautiful red and green cabbages that can take you all over the food globe. American cabbage salad, or try Asian salad flavors by adding sesame oil to a basic vinagrette. European cabbage rolls, cabbage with sausages, or African spiced stewed cabbage, Indian curried cabbage. Where else can cabbage take you? The weather for the weekend looks good! We'll bring lots of veggies and hope to see you there!
Parsnips are the veggie of the week! We've some beauties this year. Whether you prefer the large workhorses, or the small and dainty, we've the perfect size for you. Parsnips make a great addition to roasted vegetables, stews, soups, grated with potatoes for breakfast hash, the list goes on...
Recipe of the Week
Parmesan Garlic Cabbage
A quick side dish made using cabbage, but can also have it as a meal. You can also make a well and add an egg then pile it onto toasted bread. This is a note from the author Nagi from RecipeTin Eats.
2-1/2 tbsp olive oil
3 garlic cloves, minced
1 red onion, finely sliced
7 handfuls shredded green cabbage
1/2 -3/4 cup shredded parmesan cheese
Salt and pepper
1. Heat oil in a large skillet over high heat.
2. Add garlic and onion - cook for 2 minutes until onion is translucent.
3. Add cabbage and cook until wilted
4. Stir through parmesan, season to taste with salt and pepper. Serve!
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.