When I’m looking for hope, it’s really no further than my local farmers market. My ritual Saturday morning excursion to a vibrant Arlington Farmers Market replenishes my creativity and optimism. My mind starts churning delicious possibilities not only for ripe heirloom tomatoes and dark green poblano peppers but added enthusiasm for the start of the weekend and what it holds.
The walk up starts with a detour to Java Shack for the requisite morning latte, and ends with a #3 veggie, egg, and cheese burrito from El Piquin’s tent at the Market. Made right in front of you, it’s not only hot, but tastes exceptionally of fresh spinach, mushrooms, and peppers, flavors only enhanced by the spicy red and mild green salsas (on the side). If you’re tempted by grilled cheese in the morning (and, I am), a greens and tomato “breakfast sammy” when on the grill at Cowbell Kitchen (tent next door) is a favorite especially if there’s homemade catsup.
The Market explodes color in all directions. And I’m made fully aware of seasons, what’s grown from Pennsylvania to Virginia, and when it ripens. Red strawberries arrive in June, for a short month, before the really good blueberries show up in July. I grab white ‘n green or purple ‘n green spring onions every week in, well, Spring before they get too small or too large for grilling in Summer. Don’t expect shiny green shishito peppers until August, but all types of red, yellow, purple, orange, and striped tomatoes start crowding the tables in late July. Along with pale yellow sweet corn and tomatillos for salsa. And even when Summer fades, I know Fall blows in with brussels sprouts and their purple-tinged leafy cousin, the kalette.
There’s always a veggie to look forward to transforming into a great meal. The Market’s always alive with fellow Arlingtonians and a few of their dogs (yep). And hope and optimism are renewed.
But Where Are We Going To EAT? 