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Bourbon Peaches From Toigo Orchards
Keeping a jar of these firm-fleshed peach halves ($12) on hand means you’ll always have a quick dinner-party-worthy dessert. Serve them over vanilla ice cream or bake them in a cobbler. The slight booziness of the single-barrel bourbon adds depth and a hint of vanilla.
Sold at nine area farmers markets. For a list, visit toigoorchards.com.
Crabcakes From Chris’ Marketplace
Even Marylanders swear by these handmade jumbo lump crabcakes ($9 each for a minimum of four ounces), which Chris Hoge admits are made with a bit of mustard. That’s all he’ll reveal—even to the ambassadors and First Ladies who have asked. Call 866-785-4100 or visit chrismarketplace.com.
Sold at farmers markets in Dupont Circle (1500 block of 20th St., NW, Sunday), Penn Quarter (Eighth St. near E St., NW, Thursday), Foggy Bottom (I St. between New Hampshire Ave. and 24th St., NW, Wednesday), and Falls Church (300 Park Ave., Saturday).
Jams From Copper Pot
When former Maestro chef Stefano Frigerio found himself with idle hands, he started putting up jams and sauces—and Copper Pot was born. We love the strawberry-and-vanilla-bean and peach-and-Prosecco jams ($6.50), both delicious on scones; the fig-and-balsamic jam pairs well with cheese plates. Don’t miss Frigerio’s pastas ($3.50 to $10) and sauces ($6), sold alongside the jams.
Sold in DC at markets at 14th and U streets, NW (Saturday), Bloomingdale (First and R sts., NW, Sunday), and Georgetown (26th and O sts., NW, Wednesday) and at markets in Fairfax (Van Dyck Park on Old Lee Hwy., Tuesday), Herndon (777 Lynn St., Thursday), and Vienna/Oakton (Oak Marr RECenter, 3200 Jermantown Rd., Oakton, Wednesday). Visit copperpotfoodco.com.
Pudding From Keswick Creamery
Keswick Creamery’s chocolate pudding ($1.75 for five ounces, $2.50 for a half pound) not only wards off farmers-market meltdowns by weary toddlers; it also works as a take-home treat for good boys and girls. Made with organic and fair-trade ingredients and thickened with arrowroot, it’s about as wholesome as pudding can get—and more chocolaty than anything you’ll find at the grocery store.
Sold at six area farmers markets; for a list, visit keswickcreamerycheese.com.
Meats From Red Apron Butchery
Chef Nathan Anda—formerly of Tallula and EatBar in Arlington—butchers locally raised livestock and cures the meat himself with satisfying results. He brings hot dogs, pastrami, mortadella, bacon, and half a dozen other cured meats to farmers markets. When it’s available, we can’t resist the thinly sliced soppresatta, a rustic Italian sausage, and its French cousin, saucisson sec, loaded with garlic and pepper. Sold at Penn Quarter (Eighth St. near E St., NW, Thursday), Ballston (Wellburn Square at N. Taylor St., Friday), and Crystal City (Crystal Dr. between 18th and 20th sts., Tuesday). Visit redapronbutchery.com.
This appeared as part of The Washingtonian's July 2009 Best of Washington issue, on stands now.