Chefs at DC’s best restaurants draw on the bounty of Mid-Atlantic produce year round, but with peaches, tomatoes, corn, peppers, and cherries all reaching their peak, summer is the most exciting time at local farmers markets. Here’s an insider’s guide to the best urban farm stands, from the expert shoppers who know them best., he’s continued his local focus. Fittingly, the chef has a close relationship with several local farmers.
Rubba often ferments farmers market vegetables—baby hakurei turnips were a recent choice—to add to the restaurant’s opening oyster course. “Farmers markets are a key place to connect with your community and put your dollars towards a stronger, more equitable food system,” he says.en route to work. Rather than buy in bulk, they search the stalls for bits and pieces that could become a dish at Lutèce in the future. “It’s more of an inspiration thing, like R&D for a dish,” Conroy says.