Wednesday, October 19, 2011
Friday, August 12, 2011
Capital City/Florida Market is now being actively marketed ... as Union Market
Labels: real estate development
Wednesday, August 03, 2011
Another reason for creating a commercial kitchen at Florida Market (or Eastern Market for that matter)
• home meal preparation and assembly (franchise programs such as Let’s Dish or Thyme Out);
• commercial kitchen rentable to caterers and food processors (examples include La Cocina in San Francisco and the Artisan Baking Center in New York City);
• demonstration and training kitchen for commercial and public use, i.e., programs by the Office of Aging, Department of Health, Cooperative Extension Service of UDC/USDA, schools (examples include La Boqueria in Barcelona, and two separate facilities at the River Market in Little Rock);
• hospitality-culinary education.
So today's article in the Washington Post food section about an underground market "DC Grey Market: An underground opportunity for vendors"), which is "underground" because vendors sell food items not prepared in a commercial kitchen, is a confirmation of the need to provide low cost commercial kitchen options as a form of entrepreneurship and business development programming on the part of the city--it demonstrates demand, and it's a lot better to provide such facilities rather than discourage people from doing it properly (in supervised, clean facilities).
The premier model is the facility at the Appalachian Center for Economic Networks in Athens Ohio, which offers a variety of services to small- and medium-sized food-related businesses.
Like many of the vendors at the market, not to mention at similar underground markets popping up around the country, none of the three men had acquired business licenses or submitted to food-safety inspections.
Shapiro said the market’s lack of a licensing requirement was a big draw for him. “Everything I have here is totally safe,” he said. “My kitchen is invariably cleaner than most restaurant kitchens.”
That the sales technically are not regulated seems only to heighten the allure. New vendors have enlisted for each of the three DC Grey markets held to date. Attendance has ranged from 355 to 1,100.
Still, someone can say his home kitchen is cleaner than restaurant kitchens and that may be, but it's unlikely a home kitchen is kept to food processing and manufacturing cleanliness standards.
- Part 2: Working out of a commercial kitchen
- Part 3: What's the minimum an Underground Market vendor would need to be legit?
- Part 4: Selling at the traditional farmers markets
- Part 5: Selling to grocery stores
The Munchie Musing post makes a good point, that helping businesses develop isn't just about the kitchen, it's also about managing the licensing and vending process. From the post:
La Cocina provides this type of support for people who are looking to start some sort of food business. Their building contains a commercial kitchen which is a requirement for making and selling foods. Besides the physical space, they also provide support in the form of assistance with permits, funding, source vendors, etc. With this support, people, mostly women, are able to start legitimate businesses, create jobs, and support themselves, their families and communities.
Edens & Avant hires development coordinator, outlines approach to Florida Market
Wednesday, April 06, 2011
Workshops on urban homesteading this Saturday in Mount Rainier
Looking for something fun to do this weekend? As part of the Mt Rainier Better Block Project, we're hosting a series of free urban homesteading classes.
The event is scheduled to run from noon-6pm on Saturday, April 9th with a raindate of Sunday.
Find more info on the rest of the festival online here, and let us know you're coming on Facebook!
Free Urban Homesteading Classes - held in a vacant lot at approximately 3841 34th Street, 20712
Learn how to save money and eat well by growing, preparing, and preserving food at home! Eating locally is good for you and the environment, and it doesn't get any more local than your own backyard. This free workshop series is presented by Mt Rainier/Brentwood neighbors and by the Neighborhood Farm Initiative. Each class will last about 45 minutes.
12:30: Preserving herbs through drying, vinegar, and alcohol
1:30 Intro to Backyard Composting
2:30 Natural Pickling: How to make delicious live-culture pickles, kimchi, and sauerkraut
3:30 Bread & butter: How to make butter and no-knead artisan bread at home - it's simple!
4:30 Intro to Canning: The basics of canning jams/fruit, pickles, and tomatoes
Popup Urban Farm Store: Ready to get started? Finished compost, row cover, and other gardening/homesteading supplies will be available for sale by the Neighborhood Farm Initiative, and we'll have some free seeds on hand for giveaway! NFI is a non-profit educational urban farm operating in NE and SE Washington, DC - check it out! Also, available for sale will be Leafyhead Lotions and Potions.
Rising food prices and shopping smart (at Florida Market)
One way to save money is buy products in larger sizes and from less costly providers.
That's as good a reason to buy at Florida Market as any I can think of...
But it's also about thinking about how you cook. For example, I have a bad habit of buying vegetables with my eyes--I buy something I see because it looks good--and then I don't get around to cooking it.
So having some regular recipes where you can cook in part to "use up" items before they go bad (or after they already are going bad) is a great strategy. Plus, it allows you to buy what we might call "seconds" in terms of quality (e.g., some of the items at Mexican Fruit) and make something really good.
- pasta sauce/ragout/primavera -- I just dice a bunch of vegetables (carrots, onions, celery, various kinds of peppers, tomatoes, etc.), throw in some garlic and spices (oregano, thyme, coriander, etc.) and cook it down. I can add sauce if I want, it's great on pasta.
- crock pot vegetable chili recipe from Martha Stewart Living magazine, I think the December issue, again, I add vegetables to this based on what is lying around in my fridge. It's a great recipe in that it uses winter squash. It's on the sweet side.
- smoothies are a great way to use fruit
- sweet breads for bananas, etc.
Florida Market mini-directory printout
And yes, it's time to update it.
Goat in the city
While the farmers markets and the listed farms feature locally-sourced goat, other sources listed aren't necessarily directly sourced from local farms. Many of the markets carry the same kind of goat available at vendors in the Florida Market, including:
- All-African Food Store (on 6th Street behind the Farmers Market building)
- Caribbean Crescent (Halal meats) (on 5th Street)
- Obeng International Market (300 block of Morse Street
The proprietor of All-African mentioned to me in a conversation a few years ago that he sells about 15 goats every weekend.
Although, the article points out, indirectly, that we need to update the directory information to list goat as well as "beef, pork, and poultry."
We'll change that in future versions.
Labels: "goat meat"
Thursday, September 23, 2010
Cooking the Florida Market: Banh Mi Edition
Chicken Banh Mi:
-boneless skinless chicken breast brined, rubbed with five spice powder, and sautéed in sesame oil
-daikon radish and carrot marinated in white vinegar, sugar and water solution
-baguette (I bought the "French Baguette" from MS3000, but it was a tad too bready, so I fixed this by scooping out some of the bread.)
You can also add chicken liver pate if you wish. Livers are available at the DC farmers market, and various other butchers in the area. Just add some fresh herbs, butter, pepper, and garlic, and you're basically there.
Tofu Banh Mi
-tofu marinated in soy sauce, sesame oil, garlic, lime juice, fresh lemon grass, ground black pepper. (I pressed and frozen the tofu before hand to change the texture and make it absorb the marinade better).
-marinated carrots and daikon radish
You can make this sandwich vegan by using Veganaise (not available in the Florida Market), and making your own vegan fish sauce substitute (dark soy sauce, water, garlic, black pepper, dried roasted seaweed).
Where to get it:
Baguette: MS3000 or Litteri's.
Carrots: Sam Wang, Mexican Fruit.
Chicken: US Beef, DC Farmers Market, numerous butchers in the area, including Caribbean Crescent.
Cilantro: Sam Wang or Mexican Fruit.
Cucumber: Sam Wang or Mexican Fruit.
Dark soy sauce: MS3000.
Daikon Radish: Sam Wang or MS3000.
Fish Sauce: V-9 or MS3000.
Five spice powder: MS3000.
Garlic: Sam Wang or Mexican Fruit.
Green onions: Sam Wang or Mexican Fruit.
Jalapeno peppers: Sam Wang or Mexican Fruit.
Lemon grass: Sam Wang.
Limes: Sam Wang or Mexican Fruit.
Pepper (whole, black): Mexican Fruit, or Don Pepe's.
Red onion: Sam Wang or Mexican Fruit.
Seaweed: Northeastern Seafood, V-9, MS3000.
Sesame oil: MS3000.
Thai Basil: Sam Wang.
Tofu: Sam Wang Tofu (down the street from the main Sam Wang).
White Vinegar: MS3000.
Need guidance on putting it all together? Check out Battle of the Banh Mi.
Thursday, September 16, 2010
Cooking the Florida Market: Rice Noodle Rolls Edition
4. flat leaf parsley;
5. soy sauce;
6. oyster sauce;
7. sweet chili sauce (I was hungry, and thus too lazy to make sweet soy sauce).
Not the most authentic version, but tasty none the less. I also noticed that MS3000 (which is owned by the same parent company as H Mart) sells packs of spring roll/egg roll wraps (300 block of Morse). I'm thinking you could also use them for wontons, or perhaps even some lovely kim chee dumplings. Hmm...
Friday, September 18, 2009
Easy print (8.5x14) retail directory of the Florida Market
In the past we have given out an 11x17 version of the prototype sign that we have, which is 32x48 inches, the same size as the wayfinding-cultural interpretation signs that have been erected around the city. But the text is too small and it doesn't really work in a black and white print.
This version is still designed in color but prints fairly well in black and white.
Florida Market Directory Handout