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The USDA Farmers Market is a "living laboratory," dedicated to providing opportunities for farmers, ranchers, and small businesses to sell their products to those living in and visiting our Nation's capital.
 Farmers Market vendors are the heart and soul of the community. We miss ours dearly and know you do too! Check out this week's vendor spotlight!
Each week the lunch rush inevitably brought long lines of customers to the USDA Farmers Market. One notoriously long line could often be found at Timber Pizza Company. Unhappy in their sales jobs, founders Christopher Brady and Andrew Dana decided to find something they were both passionate about and would enjoy. They started Timber Pizza Company in 2014. The company started as a traveling kitchen serving wood-fired pizzas at flea markets, festivals and special events. Coincidently 2014 was also it’s first year participating at the USDA Farmers Market. After just two seasons at the USDA Farmers Market, this small business established direct relationships with farmers, hired five full-time staff and expanded to selling at four farmers markets in the region. Today, Timber Pizza serves its unique pizzas and dishes, which utilize fresh local ingredients from local farmers, from two mobile wood fired ovens and a brick and mortar restaurant located in Washington, D.C. Taking pride in their customer service, relentless hard work and determination are a few ingredients they attribute to their success. Their experience with the market has been regarded as nothing but fantastic and they especially love the relationships they’ve been able to build. They find great joy in feeding workers and tourists while working downtown in the shadows of the monument. The USDA would like to thank Timber Pizza Company for being a part of the USDA Farmers Market family.
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Connecting with USDA Farmers Market Vendors
Although the opening of the market is delayed, we would love for you to still have a way to contact your favorite vendors. Here is a link containing that information as well as some markets our vendors are currently servicing: Vendor Information.pdf
 Throughout the season, the USDA Farmers Market VegU-cation tent typically partners with various commodity boards to provide a “VegU-cation" on how to grow, pick, prepare and store various fruits and vegetables through short 10-minute classes in the VegU tent. While we may not be together, we want to continue to highlight the Boards that would have been in attendance. This week we present mushrooms as featured by the Mushroom Council and American Mushroom Institute; national research and promotion organizations whose missions are to increase the consumption of mushrooms in the U.S.
Produce of the Week: Mushrooms
Did you know…
Mushrooms were once used for dyeing wool and various natural fibers. Mushroom dyes are organic compounds that produce strong, vivid colors.
HOW TO...
Grow: Mushrooms grow best in dark, cool and humid growing conditions. Most mushrooms grow best when temperatures are between 55 F to 60 F.
Pick: Choose mushrooms that are firm with a fresh, smooth appearance. Check the outer surfaces of the mushroom to ensure that they are dry (but not dried out), and appear plump.
Prepare: Gently remove any debris from mushrooms by rinsing lightly. Pat dry with a paper towel.
Store: Mushrooms should remain in their original packaging when storing. Another method for storing is placing the mushrooms in a porous paper bag.
Nutrition: Mushrooms are low in calories and fat and cholesterol-free. They contain fiber and at least a dozen minerals and vitamins.
For Additional Information on Mushrooms Click Here
 “Blended Burger”
 (Source: MushroomCouncil.com)
https://www.youtube.com/watch?v=J_4FewzMEHA
Simple Sautéed Mushrooms Recipe Card
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