Posts tagged ‘Farm’

August 17, 2011

Founding Farmers, Washington DC

A long weekend in Washington brought lots of sight-seeing, shopping, museums and of course, eating. Although there were many good meals, none matched our experience at Founding Farmers. Located just 3 blocks from the White House, Founding Farmers is the first certified Green restaurant in Washington, DC. They promote sustainable agriculture and are owned by genuine American Family Farmers. From the recycled materials used for their menus to the composting in the kitchen… eco-friendliness is found throughout their operation. And everything is made from scratch, including the butter and ketchup!

“The Founding Farmers name represents a combination of ideas: it is a celebration of the land and the American family farmer; it is a nod to the founding fathers of our country, many of whom owned and farmed land that surrounds Washington, D.C.; and it is a place where true, sustainably-farmed, grown, and harvested American foods are brought to our guests.” (From

Homemade soda for the kids, made from fresh oranges & grapefruits and microbrew beers for the adults – deciding on what to eat was a challenge. We started with deviled eggs, perfectly salty and delicious. Flatbread with figs, mascarpone and prosciutto and bacon lollipops! Bacon skewered and glazed in cinnamon brown sugar – yes! Crazy good! Like we needed more food… Plank smoked salmon with maple syrup-apricot glaze, homemade macaroni & cheese with gouda, gruyere & peas and southern fried chicken with waffles. They have seasonal sides that you can match to your meal. Carmelized cauliflower with artichokes, barley salad with roasted vegetables, asparagus with shallot vinaigrette, who can choose? I could keep going… all the food barely fit on the table. Kind of embarrassing, but oh so good! And as if we weren’t full enough, mile high carrot cake, warm homemade cookies, seasonal cobbler with cranberries and pears & a decadent bananas foster milkshake (for my husband). Whew! We probably should have skipped the cab ride to the hotel and opted for the long walk back.

You can pull up their website to read about their impressive Green mission and see their menu. I hear they have a fabulous brunch on Sundays too.

When you find yourself in DC, Founding Farmers is a must! I should mention that the service was fantastic. Affordable American comfort food at it’s best, they were awarded Best of DC 2011 – Best American Restaurant. Zagat gives it a 21 for food. Reservations are recommended.

1924 Pennsylvania Ave. NW


August 10, 2011

Farm Stand Peach Shortcakes with Fresh Mint

Farm Stand Peach Shortcakes with Fresh Mint

How good does that look! These shortcakes were adapted from an Alton Brown recipe. I’ve also made this with strawberries, which is equally delicious. Fruits will always taste best during the height of the season. I love the intense flavor of macerated berries, so I thought I would give it a try with peaches. I’ve found two methods to macerate fruit. One using either wine or liqueur such as Grand Marnier or a simple combination of sugar, water and a little citrus. With our kids being my blog recipe victims, I used the sugar method for this. It brings out the sweetness in the peaches, combined with the freshness of the mint… it was a perfect summer treat.

INGREDIENTS FOR SHORTCAKES (makes about 10 small shortcakes)

  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 cup sugar
  • 2 tbsp cold butter
  • 2 tbsp shortening
  • 3/4 cup half & half
  • 1 tbsp melted butter (to brush on top)
  • Turbinado sugar to sprinkle on top

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder, salt and sugar. Using a pastry blender, cut in the butter and shortening. Make a well in the center and slowly mix in the half & half. The dough should be a little sticky once combined, similar to a biscuit dough.

Drop by large spoonfuls on a baking sheet lined with parchment paper. Brush tops with the melted butter and sprinkle with the turbinado sugar (also called Sugar in the Raw). Bake for 20 minutes or until lightly golden.


  • 3 large ripe peaches, each sliced into 8 pieces
  • 1 tbsp fresh lemon juice
  • 1 tbsp sugar
  • 3 tbsp water
  • 4 fresh mint leaves, snipped

Toss all the ingredients together in a bowl. Make sure the sugar and water have combined and nicely coated the peaches. Ideally this should sit in the refrigerator covered for a day or at least an hour.


Slice a shortcake through the middle and place open on a plate. Put a scoop of vanilla ice cream on the bottom half, pour over some of the peaches with their juices. Top with the other shortcake half. Yum!

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