Bigg Riggs Farm
Available at Whole Foods and many Virginia famers markets
The idea for Calvin Riggleman’s business was hatched eight years ago while he was stationed in Iraq as a Marine. Back in the States, Riggleman began selling jams, sauces, and pickles from his family’s 80-year-old West Virginia farm. His lineup also includes seasoning salts and wing sauces.
Our pick: Ramp mustard and hot-pepper jelly
The Copper Pot Food Company
Available at some FreshFarm markets, Cowgirl Creamery, and Cork Market
Italian chef Stefano Frigerio, who came up under Fabio Trabocchi at Maestro, turns out offbeat jams—such as white fig with balsamic—and handmade pastas, including beer-can-chicken ravioli and stinging-nettle gnocchi.
Our pick: Smoky-bacon-and-Parmesan sauce
Available at Giant and Whole Foods
Northern Virginia chef Keaton Hopkins, who studied cooking in Italy, uses that country’s San Marzano tomatoes as well as fresh basil for his line of five pasta sauces, all gluten-free. Arrowine (4508 N. Lee Hwy., Arlington; 703 525-0990) carries his frozen turkey lasagna.
Our pick: Spicy Fra Diavolo sauce
Locations in Georgetown, Dupont Circle, and Bethesda
Robb Duncan and his wife, Violeta Edelman, make gelato daily in the style of her native Argentina. Translation: lots of cream, no eggs. The flavors, dictated by farmers’ bounty, are sometimes simple (Sicilian pistachio, Thai coconut), at times boozy (grapefruit-Campari), and often quirky (avocado-honey-orange).
Our pick: Espresso gelato, mojito sorbet
Available at Arrowine, Cecile's Wine Cellar, P&C Market, Balducci's, and the Cheverly farmers markets.
Former CIA political research scientist Stanley Feder started his Landover company six years ago; it now makes 30-plus varieties and sells to many restaurants. Flavors include Spanish butifarra and Tunisian merguez.
Our pick: Country sausage with Duroc pork
Available at many farmers markets.
This is one of our favorite sources for tomatoes, apples, and strawberries, but the fruit from the family-run orchard also turns up in jarred items, including salsa, sweet heirloom-tomato sauce, and pear butter.
Our pick: Bourbon-preserved peaches.
This article appears in the June 2011 issue of The Washingtonian.