Farm Market Crawl: American Market at the National Harbor

A walk through the weekly farmer’s market at the National Harbor in Fort Washington feels like a stroll through a vibrant street festival. Vendors line the central walkway just across from the Gaylord National Resort & Convention where shoppers can not only stock up on a host of fresh produce, but an eclectic mix of jewelry, body care products, baked goods and more.

The market is held each Saturday at Waterfront and Fleet Streets from 10:00 a.m. to 2:00 p.m. Farmers leave the market at 2, but the other vendors stay open until 4:00 p.m. The market runs through October 29th.

Maryland-based businesses at the market include Frederick’s Stone Hearth Bakery, which offers a fantastic assortment of breads and baked goods each week.  Select Confections brings in their freshly-baked cupcakes and brownie bites along with homemade ice cream sandwiches.  The Annapolis-based bakery also offers custom and celebration cakes, as well.

At Lund’s Produce stand I bought the sweetest, juiciest peaches I’ve enjoyed all summer. They were so good in fact, they didn’t even make it home. We ate all four of them right there on the sidewalk.  Lund’s grows their produce and vegetables in Southern Maryland and often brings in produce and vegetables grown by Amish farmers in their area.

Besides the delicious peaches, I picked up a batch of fresh okra, determined to cook it up without even a hint of its notoriously slimy texture. I fried it up in a mix of cornmeal, grated Parmigiano Reggiano and crushed red pepper for a crispy, flavorful snack.

Fried Okra

Serves four.

Vegetable oil, for frying

½ cup cornmeal

½ cup freshly-grated Parmigiano Reggiano cheese

¼ teaspoon crushed red pepper flakes

½ pound fresh okra, cut into ½-inch pieces

½ cup buttermilk

Heat 1-inch of oil to 350 degrees Fahrenheit in a heavy-bottomed pan.

Whisk cornmeal, cheese and crushed red pepper flakes together in a shallow bowl. Place buttermilk in a separate shallow bowl.

Dip okra in buttermilk then dredge it in the cornmeal-cheese mixture.

Carefully add okra to hot oil, being careful not to over-crowd the pan. Cook until golden brown, about 2-3 minutes. Use a slotted spoon to remove okra from oil and place on paper towel-lined tray to drain.

Sprinkle with salt and serve.