Central Farm Markets

Keeping you central to all CFM happenings

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Welcome to Spring 2014 at Central Farm Markets!

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Welcome to Spring at Central Farm Markets. Thank you all for coming out during the winter and supporting our great farmers and artisan food producers!

The entire team at Central Far Markets has been busy this winter working behind the scenes on the 2014 season. We have so much to tell you!  First, we are very pleased to have been chosen by Eden’s to open the new Mosaic Central Farm Market, located in Fairfax, VA. The grand opening and ribbon cutting of Mosaic Central Farm Market will be on May 4th at 8:30am – you’re all invited! We hope you will take an opportunity to come out to the new market at Mosaic, a vibrant urban neighborhood with a lot of energy and spirit.

You probably have noticed that we have a new newsletter format! It is mobile friendly, and  was designed so you can click on the market that interests you. You will find market specific information like what the vendors will have that week, events that are taking place, recipes and more. We have some amazing new vendors, as well as your favorite current vendors, so please check them out. Information about our sponsors and local community events will be on the main part of the newsletter.

We are delighted to welcome our new market concierges Piyush Rangra (aka PR), a hospitality student at University of Maryland Eastern Shore at Shady Grove. PR, who is also a chef, will be at Bethesda Central and Pike Central to help you with all things food.  Jill Lawrenz will be the concierge at Mosaic Central. Jill, who loves the outdoors and great food,  has been a long-time patron at Bethesda Central and is excited to  join us as part of the Central Farm Market team!  Our concierge tents are there to provide you with information. We have carts available for sign-out at each market and are happy to and can help you to your car. 

Chef Lynn Foster will continue to head up Cooks Corner. She will rotate at the three markets throughout the season, cooking up delicious dishes with farm fresh ingredients. She will be joined by local chefs and restauranteurs for demos and tastings. We will also have hands on cooking classes at each market, and those dates and locations will be announced soon.

Other exciting events include a book signing in late July with Chef Cathal Armstrong of Restaurant Eve, artists who make items for your kitchen and table, music, wine tastings, children’s activities,  Bake Bethesda a Pie Contest on Labor Day, Wood Turning Demos and even a children’s wood turning class with Affinity Woodworks.  The highlight of the season will be two “Sunday Supper” farm dinners at Mosaic Central. The Sunday Suppers will be fun for the entire family!

Our website will have promotions and lots of fun through our new partnership with Yelp.

We look forward to a great season this year. We are always open to suggestions so please share your thoughts with us. Thanks for being fans of the market…let’s eat!


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Healthy Snacks for National Nutrition Month 2014

March is National Nutrition Month and this year’s theme is “Enjoy the taste of eating right.” It’s been really cold out – and when it’s cold, we definitely snack more than we usually do.  BUT snacking can be good if they’re eaten with purpose and thought.

We asked you – our patrons – to send us your favorite healthy snack recipes. Here they are below!

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Recipe by Kathryn Braisted for National Nutrition Month, March 2014


  • 2-3 apples of your choice (though a firmer variety like Gala works better than McIntosh)
  • 1/4 tsp. cinnamon, or other spices
Preheat oven to 250 degrees and prepare a baking sheet with parchment paper. Slice apples very thin, with either a sharp knife or mandolin. Place on baking sheet and sprinkle with cinnamon on one side. Bake for 45-55 minutes, flipping once after about 35 minutes. Finished chips should be crisp.


Recipe submitted by Penny Glover

Cilantro is the hero of this green smoothie, thanks to it’s awesome cleansing powers. Peaches lend a lovely summer flavor that combines well with the coconut water to replenish and restore your body.


  • 11/2 cups fresh kale
  • ¾ cup coconut water
  • 2 Tbsp. cilantro (coriander)
  • 2 cups peaches, frozen
  • 2 Tbsp. chia seeds


1. Blend kale and coconut water together until smooth.
2. Add remaining ingredients and blend again.
3. You can either blend in chia seeds or sprinkle on top— whichever you prefer.


Recipe by Becky Wilcher


  • Handful of kale
  • 1 Tbsp. of olive oil
  • 1 tsp. of seasoned salt
  • 1/2 tsp. of garlic powder


  1. Preheat oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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Being good to your heart is easy…and fun!

Happy American Heart Health Month!
Remember those resolutions you made a month ago about making healthy choices this year? Well, it’s not too late to start to take proactive steps to improve your health.


1. Walk to the market to do your Sunday shopping this month. It’s cold out but the air is fresh. Take your favorite shopping buddy on a walk to the market for some cardio, great food and good times. A brisk 30 minute walk can make a huge difference. Another added bonus of walking – you don’t have to worry about parking!

2. Keep your dog’s heart healthy too – take them for a long walk or hike! Taking your dog for a walk is great exercise for you AND your dog. Show them a little extra love this month by taking them out for longer than usual.  Feel free to walk  your dog to the market and reward them with some all natural dog treats from Painted Hand Farm or Liberty Delight Farms.

3. Eat a big, colorful salad for dinner. We have known for a long time the benefits of  adopting a diet rich in fruits and vegetables. They are low in calories and sodium and high in vitamins and fiber, all benefits for your heart. Adding lean protein to your salad will keep you full (like chicken, turkey or fish). Don’t forget to load up on veggies. Think beets, squash, kale, parsnips, mushrooms, carrots and more! We suggest sautéing some mushrooms (lots available at The Mushroom Stand) lightly in olive oil on a high heat and adding them to your salad at the last-minute. The combination of flavors and different temperatures is fabulous. 

4. Upgrade your breakfast. A healthy breakfast combo includes whole grains, low-fat protein, low-fat dairy, and fruits and veggies. Enjoy breakfast at the market from The Culinary Nomad or Rita’s Crepes and ask about the healthiest options on their menus.  Ingredients to make a healthy breakfast – like yogurt, eggs, whole grain bread, etc. – are readily available at the market. 

5. Drink healthy. Cut out the sodas, which are high in fructose, and add healthy drinks like water, low-fat milk and fresh juices. Below is one of our favorite veggie juice recipes.

Central Farm Market Heart Healthy Veggie Drink


  • 1/3 cup broccoli florets
  • 1 cup frozen fresh mango
  • 1/2 cup frozen strawberries
  • 1 banana, cut up
  • 1/2 cup apple cider


  • Cook broccoli until tender. Rinse with cold water until cooled. Drain.
  • In blender, place 1/3 cup of the cooked broccoli and remaining ingredients. Blend on high-speed for  30 seconds or until smooth.
  • Pour into 2 glasses. Serve immediately. For a frozen version, add some ice cubes!

Do you have a heart healthy recipe that you would like to share with our readers? Send it to Jessica and we will post them in our e-blasts all month!