Central Farm Markets

Keeping you central to all CFM happenings

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All about Tehina, by Amy Zitelman

My friends always joked they’d rather go to my next-door neighbor’s house than mine – ours didn’t have “good” snacks.  Little did they know, ours had the best snacks – fresh fruit on the counter and vegetables in the fridge.  These fruits and vegetables merely appeared in our kitchen; I had never thought about where they were from, how they were grown, or who harvested them.  It wasn’t until I went to Israel in 2000 and experienced going to the Shuk or market in Jerusalem, that I realized just how amazing fresh produce really is.

My love for markets grew last year.  Living in Israel to teach English, I was lucky to have an open market just a few blocks away.  I’d go at the beginning of each week to buy my fruit, vegetables, and protein for the week.  My staples included tomatoes, cucumbers and onions (classic Israeli salad) sweet potatoes, apples, bananas, and whatever special fruit was in season.  Winter brought about strawberries, and as the weather started heating up I could purchase another favorite of mine, avocados.

Believe it or not, my sisters and I (affectionately referred to as SheJAmz- Shelby, Jackie, and Amy Z.) decided to start Soom Foods and sell Tehina because of our appreciation of such fresh produce markets.  What do deliciously roasted and pressed sesame seeds have to do with fresh produce?

Tehina has a great history. It has been used for centuries in North Africa, Greece, Turkey, East Asian and Middle Eastern Countries. Because it’s loaded with lots of calcium and protein, Tehina is often used in vegetarian and vegan dishes. If you compare Tehina to peanut butter, it has much lower levels of sugar and saturated fats!

Tehina is also very versatile.  It can be eaten plain, as it’s subtly sweet and salty flavor combination compliments fruit and vegetables alike.  My sister Shelby likes to drizzle a spoonful of Soom Foods Tehina onto yogurt with fresh fruit.  Our dad likes to mix it with honey and use it instead of peanut butter to eat with bananas.  Our brother-in-law, Omri, blends it with chickpeas, lemon juice, and garlic to make the best hummus for dipping vegetables.  Mom has perfected a Mediterranean chicken dish made with tehina, artichokes, and sun-dried tomatoes.  Jackie bakes with it, mastering oatmeal cookies and vegan brownies.  And me?  I’m merely the taster.

Soom Easy Fruit Crumble

Soom Easy Fruit Crumble

Soom Foods is honored to be at Central Farm Markets this weekend. We will join Chef Lynn on Saturday at Pike Central’s Cook’s Corner for tastings of her  Edamame Hummus, made with our Tehina, and we will be at Bethesda Central on Sunday too.  We look forward to meeting you and sharing recipe ideas with you!


This blog post was written by Amy Zitelman, one of the Co-Founders of Soom Foods. To learn more about Soom Foods and their Tehina, visit their website.


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Cherry Gazpacho by Jennifer Farley


Hi everyone! My name is Jen and I write the food blog Savory Simple. I’m excited to be demoing a recipe for cherry gazpacho on Sunday, June 23rd at Bethesda Central Farm Market!

I moved to Bethesda just over one year ago and immediately fell in love with the farmers market. The fresh produce, vibrant colors and the delicious smells are incredibly inspiring to me as a recipe developer and food photographer.

You’re going to love this cherry gazpacho. It’s easy, fast, refreshing and perfect as a summer appetizer at parties. Gazpacho seemed like a perfect way to showcase market ingredients while being able to banter with people and answer questions.

I had one word in mind while developing this reciperefreshing.  As I experimented with more traditional gazpacho ingredients I ran into issues. Cucumbers, basil, bell peppers, vinegar and bread resulted in muddled flavors that fought with the natural lightness of the cherries. So I went back to the drawing board. Orange juice to enhance the cherries, lemon juice for a less acidic kick and shallots for a milder onion flavor.  Mint instead of basil because it’s incredible with cherries. The results were exactly what I was seeking – a light, refreshing, sweet and savory chilled soup.

While showing you how to prepare the gazpacho I will also demo some basic knife skills and answer any cooking questions you might have. I’m looking forward to seeing you there!


Cherry Gazpacho
Recipe developed by Jennifer Farley for Central Farm Markets


  • 4 cups pitted cherries
  • Juice from 1 large orange (about 1/4 cup)
  • Juice from 1 lemon (about 2-3 tablespoons)
  • 2 cloves garlic, smashed
  • 2.5 Tbsp. shallot, minced
  • 1 tsp. fresh mint, chopped finely
  • Salt and fresh black pepper to taste


  1. Puree the cherries, orange juice, lemon juice, garlic, shallot and mint in a blender until smooth.
  2. Season with salt and pepper to taste.

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CompostKIDS at Central Farm Markets


The saying that “today’s kids are tomorrow’s future” is so true! At Central Farm Markets, we believe that it is important to not only teach, but to include kids in our efforts to protect and restore their own environments. From making healthy food decisions to recycling, reusing and restoring, kids today are naturals at adapting to new practices. The more we can teach our kids about the life cycle of our food, the more they will be able to make good decisions that impact that cycle. 

We know that many of you are already participating in the Compost Crew’s food recycling program, and now we want to extend this wonderful lesson of recycling and composting to the kids who come to our markets. So, on Saturday June 22nd, in partnership with the Compost Crew, we will launch our CompostKIDS Program at Central Farm Markets.

How Does the Program Work? 

Starting on Saturday, June 22 and continuing through Sunday, September 1, kids ages 5-16 will be able to join in on the fun. This program will be available at both Pike Central and Bethesda Central Farm Markets. Here’s what you need to do: 

  1. Pick up a counter-top canister at the Compost Crew table and sign up for the program. Each child will receive a card with ten “punches” on it and information on how and what to put in the canister. Each child will also receive a “CompostKids Rock the Earth” T-shirt when they have punched the card three times.
  2. Each week, bring the counter-top canister back to the Compost Crew table and empty it into a compost bucket located at the table. Have your card punched and receive a treat, compliments of the farm market. 
  3. Take your canister home and refill it for the next time you visit the market.
  4. When your card has been filled (ten punches by September 1), each child will receive a bag of compost for their gardens from the Compost Crew and a gift card to Staples for school supplies.

It’s easy, it’s fun, and most importantly, it’s good for the environment and for all of us. Central Farm Markets looks forward to continuing our commitment to a sustainable environment and we are excited to have the opportunity to hold this great program at the markets.

For more information please e-mail Debbie Moser at debbie@centralfarmmarkets.com.