Community Corner
Farm Market Crawl: Greenbelt Farmers Market
The third in our series on the area farmers market, complete with a recipe from the local ingredients acquired!
A visit to the Greenbelt Farmers Market is like a get-together with old friends. During my time there over the holiday weekend, I overheard conversations between customers and vendors that focused on families and summer vacation plans rather than price inquiries or produce. These relationships built over years seem to be a key factor in bringing people back to the market week after week, year after year.
The market is held every Sunday (except Labor Day weekend) from 10:00 am – 2:00 p.m. until November 20th. You can find it in the parking lot of the Roosevelt Center in historic Greenbelt. It boasts two long aisles of local vendors—the market’s dedicated to showcasing foods and products grown or produced within 100 miles—offering a wide variety of fresh produce, meats and poultry, flower and plants, and a few vendors serving hot foods and baked goods.
The Ferguson Family Farm in Parkton, MD, now in their second market season, brings their fresh, free-range meats and poultry. You’ll have your choice of fresh produce from vendors like Calvert Farm, which also runs a 20-week CSA, and Glade Link Farms. For a special treat, you can pick up freshly-baked breads and other baked goods from Frederick’s Stone Hearth Bakery.
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I grabbed a handful of fresh chives and a couple pounds of red and white new potatoes. I used them to mix up this simple Chive and New Potato Salad.
Chive & New Potato Salad
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Serves four.
2 pounds red or white (or both) new potatoes, rinsed and cut into 1-inch pieces
1 tablespoon salt
¼ cup mayonnaise
¼ cup chopped chives
¼ cup finely-chopped red onion
2 teaspoons sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Place potatoes in a large heavy-bottomed pot. Add just enough cold water to cover them and 1 tablespoon of salt. Bring the water to a boil, and cook until potatoes are fork tender, about 8 minutes.
Drain the potatoes, running them under cool water to stop the cooking. Place the cooled potatoes in a large bowl.
Stir the mayonnaise, chives, red onion, vinegar and mustard together in a small bowl. Add to the potatoes and toss until potatoes are evenly coated. Season to taste with salt and pepper.
Cover the potato salad and chill until ready to serve.
