Roasted Feta & Kabocha Squash Rigatoni

Roasted Feta & Kabocha Squash Rigatoni Ingredients: 1 block feta cheese 4-6 cloves of garlic, peeled & smashed 1 pound kabocha squash, cut into one-inch cubes* ¼ cup olive oil 2 cups spinach, packed ½ pound rigatoni pasta salt to taste pepper to taste red pepper flakes to taste *NOTE: Microwave the squash for a few minutes so it is easier to cut. Slice squash in half lengthwise and […]

Roasted Kabocha Squash

Roasted Kabocha Squash Ingredients: 1 kabocha squash   2 TBS extra virgin olive oil Sea salt & freshly ground black pepper Sesame ginger dressing, for drizzling* ¼ cup chopped scallions Sesame seeds  Microgreens Directions: Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice. Line 2 baking sheets […]

Beef Stew with Pumpkin

Beef Stew with Pumpkin Cook this stew low and slow on the stove ~ add pumpkin (or substitute butternut, honeynut or acorn squash) when the beef is tender. Serve with crusty bread to soak up every last drop! Ingredients: 1 tablespoon olive oil 1 1/2 cups chopped onion 2 cloves of garlic, chopped 2 pounds beef chuck, cut into 1-inch cubes kosher […]

Fall Squash Guide

Black Futsu Squash: This is a Japanese heirloom squash that looks more like a pumpkin but fits more accurately into the squash description because of its use for savory meals. The skin on black futsu may look too bumpy to eat, but it is actually edible, tasty, and full of nutrients. The bumps on it […]

Delicata Squash Salad with Arugula, Apples, & Feta Cheese

by Francesca Patterson This week has felt like two seasons are fighting for their time in the spotlight. The mornings have been too breezy to leave without a light jacket, almost as if mother nature understands Labor Day as the end of summer too. However, by noon, the summer sun has returned to remind us […]


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11325 Seven Locks Rd,
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