Kale and Quinoa Salad

Kale and Quinoa Salad Ingredients: MARINATED KALE: 8 cups (packed) kale leaves 1 TBSP extra virgin olive oil 1/4 tsp each salt & pepper (or to taste) QUINOA: 1 cup quinoa 2 cups water DRESSING: Zest of 1 large lemon 2 1/2 TBSP lemon juice 3 TBSP extra virgin olive oil 1 tsp Dijon mustard 1 garlic clove , minced 1 tsp sugar (optional) 1/2 tsp each salt & pepper (or to taste) SALAD: 1/4 cup dill leaves, […]

Kale & Basil Pesto

Kale & Basil Pesto Serve this pesto with your favorite pasta, or as an appetizer on toasted baguette slices. Ingredients: 4 cups sliced lacinato kale leaves, stems removed 3 cups fresh basil leaves 1/2 cup toasted walnuts 3/4 cup mild extra-virgin olive oil, divided 2 medium garlic cloves, smashed 1 teaspoon coarse sea salt 1 […]

Slow-Cooker Bean, Kale & Barley Soup

Slow-Cooker Bean, Kale & Barley Soup Ingredients: 1 ¼ cups dried bean soup mix (see note below) ½ cup dried shiitake mushrooms (optional; can also substitute 1 pound of fresh mushrooms) 3 cups water 8 cups vegetable broth (or substitute chicken broth for more flavor) 1 cup finely chopped yellow onion 1 cup finely chopped carrot ¾ cup finely chopped scrubbed Yukon Gold potato ½ cup pearl barley, rinsed ¼ cup white wine […]

Kale Sauce Pasta

Kale Sauce Pasta (from NYT Cooking) This recipe comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Oregon, and was inspired by Rose Gray and Ruth Rogers of The River Café in London. Ingredients: Kosher salt ¼ cup extra-virgin olive oil, plus more for serving 2 garlic cloves, smashed flat and peeled 1 […]

Sweet Potato & Curly Kale Tacos with Avocado Lime Crema

I think many would agree with the statement that tacos are one of everybody’s favorite foods. Why is that? Probably because they are so versatile! Whether you are a meat-lover or a vegan, you can find a taco that meets your exact cravings. When it comes to the filling, there really is no wrong answer. […]

Delicata Squash Stuffed With Kale & Chickpeas

By Francesca Patterson Delicata squash is one of my favorites this season because of it’s nutrition and subtle sweetness, perfect for a roasted weeknight side dish. It’s an excellent choice for Fall squash because the skin is thin and tasty enough to eat. I usually bake this in rings but decided to make it a […]

Roasted Jerusalem Artichokes & Kale

May is finally gracing us with its presence after this seemingly endless March and April. The May flowers that come from April showers are well worth the wait though. While browsing the choices of our local produce this week, the Jerusalem artichoke stood out to me as the most unique. I had so many questions […]

Caramelized Kale & Onions

by Francesca Patterson People may always think apples and pumpkins for fall, but kale is also a late Autumn superstar. This time of year, kale thrives off the slight dip in temperatures we experience overnight. This mild frost actually brings out the best of the flavor notes in kale, so we should all take advantage […]


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