Why Eat Grass-Fed?

May 26, 2017

Many people today ask, is grass-fed just another way to label a product to get the consumer to spend more?

The answer here is NO! There is a real difference between traditional grain-fed cattle and grass-fed cattle. The majority of beef on a person’s plate today comes from grain-fed cattle, and in case you don’t know, the cattle are raised in less than natural settings. In terms of the way that the cattle are raised, the living and dieting conditions of grain-fed cattle are exponentially different from those of grass-fed cattle.

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The Nice Spice: Zingy Za'atar Adds Unbeatable Flavor

May 19, 2017

Looking for a fresh flavor to add to your weekly menu? Look no further than zesty, herbaceous za’atar! Used for centuries in Middle Eastern cuisine, za’atar is a savory blend of dried thyme, oregano, and toasted sesame seeds mixed with the citrusy tang of sumac. Brand new to our shop and fresh from the farmer’s market, we’re absolutely in love with Z & Z DC’s signature take on a traditional Za’atar spice blend.

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The G.O.A.T: A Visit to Cherry Glen Farm

May 04, 2017

Located on fifty-eight acres of agricultural reserve land in Boyds, Maryland, Cherry Glen farms is one of the last of its kind, a truly artisan farmstead. From flock to finished product--it all happens right there, and last week, the From the Farmer team was treated to a tour and taste of their  g.o.a.t. cheese. 

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Pfenning's Organic - Canada or Georgia?

March 02, 2017

As you know, supporting food from sources we (and you, in turn) know and trust is at the core of why we exist at From the Farmer.
Over the winter month's we work regionally with growers who help us bring farm-fresh goodness to your front door. This winter we've bought from the fine folks at Hillside Organic Farms in Reidsville, GA to source broccoli, swiss chard, dino kale, spinach, bunched beets and more.

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Q&A | Sprelly

November 16, 2016

If you have yet to try Sprelly nut butters, one of the newest items in our store, we highly recommend them! They made such a splash when we sat down as a team to taste test that there was a unanimous agreement we needed to share these with our customers. We recently chatted with Sprelly's founder, Adrian Silversmith - check out how Sprelly started and what keeps it growin'!

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Q & A | Le Bon Magot

November 09, 2016

Le Bon Magot founder Naomi Mobed founded the small food business with inspiration from her colorful, cultural and international background, bringing handcrafted + creatively flavored chutneys to the table.

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The Alligator Pear

November 01, 2016

The avocado, otherwise known as the ‘Alligator Pear’, is one of my all-time favorite foods and, as Summer begins to wave its warm hand goodbye, let us celebrate the bounty of this season with yet another cookout, another gathering, another big bowl of guacamole.

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Q&A Smiling Hara Tempeh

October 19, 2016

Smiling Hara Tempeh is a family owned business committed to providing the most nutritious and freshest tempeh possible, and at the same time providing a market for organic farmers. Its team are in the process of forging a new trend in the health food world with the highest quality vegan/vegetarian protein available. 

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Producer Spotlight: Kilmer’s Farm Market & Orchad

August 17, 2016

Derek Kilmer owns and operates Kilmer’s Farm Market & Orchard, located in Inwood, WV. The orchard is 500 acres of delicious fruit bearing trees and bushes, which are comprised of apples, peaches, plums, pears, cherries, nectarines, blackberries and raspberries. In addition to the orchard, Kilmer’s also aggregates and distributes produce from their farm, other local West Virginia farms, and also non-local farms.

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Meet the producer: Don Morton of Shrub District

July 01, 2016

Don Morton is the man behind the brand Shrub District. He develops the recipes, brews and bottles the batches, slings the bottles at the farmers markets, and mixes up shrub based cocktails on the daily. When he’s not wearing his Shrub District hat, he’s tending bar at Eat the Rich in Shaw, DC. We recently had the pleasure of catching up with Don at a pop-up shrub tasting at our headquarters in Beltsville, MD.

 

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Q&A Runningbyrd Tea

June 30, 2016

We interviewed Ben Byrd of Runningbyrd Tea, a Washington, DC based bottled tea company. Look for their mason jar hand-crafted seasonal teas in our marketplace.

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Meet the producer: Geechie Boy Mills

June 23, 2016

Geechie Boy Mills is owned and operated by Greg and Betsy Johnsman. Located in the “lowcountry” of South Carolina in the town of Edisto, about 45 miles south of Charleston, the Johnsman’s operate a farm and on-site market. The farm is home to four working mills, including a 1847 mill, one of the earliest American-made mills. Every week the classic mills turn heirloom corn into grits, flour and cornmeal to be shipped throughout the US.

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NoBull Burgers

June 23, 2016

NoBull Veggie Burgers are new to our store and brought to you by Oh My Gosh...Yum, a family owned and operated business out of Charlottesville, VA. Originally created by matriarch and chef/caterer Crissanne "Chriss" Raymond, she originally developed the veggie burger as a solution to all the lackluster veggie burgers out there. Everyone who tasted the veggie burgers went so wild for them that Criss and family knew they were worthy of sharing with the world. We caught up with Criss to learn more!

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Hummingbird Farm

June 20, 2016

It’s one of those classic early days of spring. The air feels crisp and windy, but the warm sun is shining bright, promising to wake the earth up soon. For most farmers, the ground is still too cold to grow field crops. Garden rows are tucked into blankets of hay and cover crops, just starting to feel the first warm rays of the sun. Now is the time for thinking ahead and preparing for the busiest time of year – the summer season. Seeds are purchased, equipment and tools are tuned up, and long-term plans are made. What to grow this year? Here at From the Farmer, we are planning ahead as well, carefully selecting what will appear at our customers’ doorsteps in the first days of spring.

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Meet the Farmer: Eli and Misty Cook of Spring Valley Farm and Orchard, Romney, West Virginia

June 20, 2016

That’s the motto of Spring Valley Farm and Orchard, and Eli and Misty Cook make it happen, week after week, year after year. They’re a huge reason why we’re able to keep some local flavor and added variety in our farm boxes during the winter. Located in the rolling hills and valley of Augusta, West Virginia, Spring Valley Farm and Orchard is 345 acres of meticulously managed farm land, with 250 acres of orchards and over 100 acres of high tunnel greenhouse space. With over 80 varieties grown, Spring Valley Farm and Orchard provides a ton of variety throughout the year, without ever compromising quality for quantity. As most farms go dormant in the winter time, Spring Valley stays green – producing many specialty greens in their eleven heated greenhouses, and using Earth’s solar heat to produce beets, leeks, brussels sprouts and carrots all winter long.

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Number One Sons

June 17, 2016

We first fell in love with them at the farmer's market, then we couldn't stay away when they popped up in Union Market. Now, we feel pretty honored to carry the tasty pickles, krauts and creative ferments from the vats of Number One Sons. We took a moment to chat with Caitlin, one of the power players behind this brother-sister duo. See what she had to say about starting Number One Sons, learning along the way, and the benefits of eating ferments!

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A Sustainable Way of Life: Snead's Farm

June 14, 2016

Emmett Snead is tall as a tree, generous with a cup of coffee, and always ready with a story. I called him last week to talk about sustainability on the farm and the first words out his mouth were - Save the Bay. The catchy mission motto of The Chesapeake Bay Foundation continues to motivate regional industry and farm folk alike to control, monitor and mitigate their effluent and runoff to help preserve regional wildlife and the watershed at large. As a farmer for life and long term planner, Emmett utilizes low impact methods as his agricultural mantra on his family farm just outside of Fredericksburg, Virginia.

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Sfoglini Pasta

June 11, 2016

This is not your run of the mill pasta. Based in Williamsburg, New York, Sfoglini hand crafts their pastas in small batches using only the finest sourced ingredients. We first met co-founder Scott at EmporiYUM 2014, an annual DC marketplace event featuring artisanal food makers from around the country. After returning to him greedily for multiple samples, we knew that this was something our customers would enjoy just as much as we do. Not only does the taste profile fit the From the Farmer standards but so does their attention to sourcing and process.  Sticking true to a no-shortcuts approach, Steve and Scott’s direct relationships with farmers and use of fresh milled grains not only has impact on flavor but on our ability to connect you to a transparent community of producers and makers.  

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Whisked!

June 11, 2016

From the Farmer teamed up with Jenna Huntsberger in November last year when we were searching for some really outstanding pies for our customers and their families around the holidays. A lifelong lover of baking, Jenna has grown her business into one of the most well known and loved maker of baked goods in the DC area. 

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Greenheart Organic

June 10, 2016

If you've tried the granola we carry in our store, then you're familiar with Greenheart Organic - a locally owned and operated juice company that also creates amazing, flavorful and healthful granola. We began a partnership with Alicia, founder of Greenheart, in Autumn 2015 and have been blown away by the story and quality of this DC business. Not only is her granola some of the best we've ever tasted, but Alicia's dedication and positive spirit shine through every bite! 

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Huck and the Creamy Camembert: A Love Story

June 04, 2016

Cheese is milk’s complicated way of telling a story. It takes hard work, dedication and constant tinkering for fresh milk to reach the mature status of a perfectly ripened wheel. In a way, our resident cheese expert and dairy guru, Jason Huck, is much like a good cheese: a smart and affable man whose honest character has just a hint of funk from his days at groovy UV (University of Vermont).

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Sourcing between the seasons

June 02, 2016

As the sun warms my face and the birds chirp, my thoughts drift towards eating outside and the joys of spring. I think of less winter-y, lighter fare with a crisp snap and sweetness that’s all too familiar, like sugar snap peas - one of my all time favorite foods. But coming out of my daydream, I think about the reality of the ‘season of in-between’ that we’re in now…

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Crisp & Co Pickles in Hockessin

June 01, 2016

Meet Tom, the creator and maker of Crisp & Co Pickles in Hockessin, Delaware. We first heard of Tom a couple of years ago on a visit to Spring Thyme herbs, one of our farm partners in the area. From his unconventional background in finance and biomedical engineering, Tom brings a fresh perspective to pickle making that has been recognized far and wide as some of the best in the country.

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