Moms Talk: Local Farmers Offer Seasonal Favorites

Each week our Moms Council discusses a different parenting issue. Join the conversation by weighing in on a topic, or ask our panel of experts your question.

We put this week's question to our Potomac Patch for their ideas and advice. The suggestions don’t end here; add your own tips and advice in the comments section below.

This week's question comes from , a reader and Potomac Moms Council member.

Do you visit a farmers market regularly? Do you pick your own local produce, and where do you get pumpkins?

I just started going to the (at the corner of Glen and Falls…I think it's open on Thursday afternoons) and found that one of the vendors has Honey Crisp apples—our absolute favorite. I got lots of other yummy stuff too—peaches, peach bread, yellow watermelon, tomatoes. I was very pleasantly surprised by the assortment.

I also tried to find the one Saturday morning, but for the life of me could not find where it was located near downtown Rockville—if anyone knows, let me know. The location that I found online must have either been outdated or perhaps it wasn’t being held that Saturday.

We either get our pumpkins from (which also usually has Honey Crisp apples), or sometimes we pick them up at a farm stand on weekend trips to the Eastern Shore. As far as recipes, we might make an apple pie but often we just enjoy the fresh fruit!

This summer we joined a CSA (community supported agriculture) and we've loved everything about it! The CSA we joined is Norman's Farm Market and we pick up every Wednesday at between 4 and 7 p.m. It has been very convenient and easy and the fruits and vegetables we have received have been so much better than the ones from the grocery store.

My-three-year old is learning about what is in season and when, and now he always announces every road side stand that he sees. I can get him to try any vegetable or fruit at least once just by reminding him that it is something we picked up at Norman's Farm Market. Safe to say, we'll be doing it again next summer! Here is one of our favorite recipes! Easy and delicious!

Late Summer Prune Plum Pie - makes one 10-inch pie
Recipe Courtesy of The Kitchn 

INGREDIENTS

1 prepared pie crust
20-30 Italian prune plums (about 2 pounds)
1/2 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 tablespoons cold unsalted butter, sliced thin

DIRECTIONS Preheat oven to 425° F. Roll out the crust and press it into a 10-inch pie plate. Add any flourishes to the lip and place in the refrigerator to chill. Slice the plums in half and discard the pits. Mix the dry ingredients together in a small bowl. Pierce the pie crust with a fork in several spots along the bottom. Sprinkle 1/4 cup of the dry ingredients evenly across the bottom of the crust. Layer the sliced plums around in a circle, lining the crust as evenly as possible. Sprinkle the remaining dry ingredients over the top of the plums.

Carefully tap the pie plate on the counter to settle the flour mixture between the plums. Dot the top of the plums with the butter slices. Bake for 10 minutes. Lower heat to 350° F and bake another 30-40 minutes, until fruit is bubbling and the crust is light golden brown. If, at any point, the crust begins to brown too deeply, shield it with a ring of foil. Serve warm with a dollop of whipped cream, crème fraîche, or a scoop of ice cream. Or, serve the cold leftovers for breakfast.