The New Morning Farm markets have been a staple of the Forest Hills and surrounding neighborhoods for over 30 years. Jim and Moie Crawford, the owners and founders of the farm (and former DC residents), are friends to many neighbors. And after such a long winter, Jim Crawford can’t wait to get back to Sheridan School for the spring season, starting this Saturday.
According to Jim, this is set to be the best season yet.
“We can’t wait to show off our beautiful strawberries, rhubarb, and spring vegetable bunches.” He is speaking about the greens, radishes, beets, carrots, onions and leeks. New Morning is famous for these crops, plus the bakery and pantry items on display at the Sheridan School (4400 36th Street NW) on Saturday mornings (8 a.m. to 1 p.m., June-December) and Tuesday evenings (4 to 8 p.m.).
Though the market is always relied on for these staples, there have been some exciting changes at the farm.
“For the first time, we have an amazing core group of four women who are team leaders at the farm,” says Jim. “Also, our new winter tunnel has allowed us to grow greens earlier, so we won’t have to wait until so late in the season to bring them to market.” The tunnel functions similarly to a greenhouse but relies solely on the sun for energy.
The farm is getting famous with the publication of a book by Jim’s son, Arlo Crawford. A Farm Dies Once a Year is an account of Arlo growing up on the farm, but also describes his year working there in 2009. This exciting read describes the difficulties but satisfaction of working in the industry with people committed to quality, organic food. Arlo has presented the book at several bookstores around town, including Politics and Prose. It is available for purchase at the market.
Jim and the staff at the farm are able to answer questions and take special orders. Check out the website, newmorningfarm.net, or follow them on Facebook to get the latest updates about what will be at market each week.
As you make your meal plans, consider these recipes that make the most of New Morning’s spring bounty: Strawberries and rhubarb (perfect together in a crisp, don’t you think?), and kohlrabi.
Ever tried kohlrabi? It’s Jim’s favorite crop! The vinaigrette makes a healthy alternative to mayo, and kohlrabi’s hearty texture holds up perfectly with your outdoor grilling or picnics.
This dish improves with time, so make a few hours ahead if possible!
2 medium-large bulbs of Kohlrabi
4 medium-large carrots
3 Tbs. olive oil
2 Tbs. apple cider vinegar
1 Tbs. Dijon mustard
Coarse sea salt and ground pepper, to taste.
1. Peel the tough exterior from the kohlrabi so just the crisp flesh shows. Peel the carrots until no skin shows.
2. In a large bowl, mix the olive oil, vinegar and mustard.
3. Using the large holes of a box grater, grate the kohlrabi and carrots into the bowl.
4. Toss everything together to coat.
5. Add salt and pepper, to taste.