Our Site!

We are very happy to announce our redesigned website. You'll find information about the market, dates, vendors, and more just by visiting it. And, just like our blog, the website will continue to grow and change throughout the season, so keep visiting and let us know what you think!

Food for Thought Fridays

We're instituting a new feature here on the Cheverly Community Market blog: Food for Thought Fridays. Each Friday throughout the season we'll bring you links to thoughtful writing about food. And yes, we know we're not quite in season yet, but we're too excited about this feature to wait!

Today, we bring you a thought-provoking discussion with author Anna Lappé, sustainable food advocate Anim Steel, and chef Bryant Terry. They discuss the benefits of eating local over on Nourish. We hope you enjoy a little Food for Thought this Friday!

The whole Nourish site is fascinating and full of excellent information! Take some time to explore the site -- it's definitely worth your time.


Image courtesy of Farmer'sPal

Food Blogs We Love: Cooks Illustrated

Cooks Illustrated is like the gold standard for recipe testing, taste testing, technical information and truly well thought out food. We've long been fans of the print magazine with its great illustrations and the ruminations of Chief Editor (and curmudgeon) Christopher Kimball, but the website makes it so easy to access expertise gathered over the years, so it's become a real go-to site.

The site has all sorts of special help for Thanksgiving, from menu and schedule planners to shopping guides to a Thanksgiving 911, but we especially like the How-To guides -- getting definitive advice on the perfect method for creating a mirepoix, removing salmon skin, kneading bread and more will really take your cooking to a higher level fast.

Food Blogs We Love: Grilled Cheese Academy

How many grilled cheese sandwiches have you made? If you have kids, probably a lot. Grilled cheese is one of those foods that seems to have the kid seal of approval for eternity. And it's little wonder -- warm, drippy cheese and toasted bread is an alchemy that defies description. Some things are classics.

Grilled Cheese Academy takes everything a step (or three) farther than your kids' grilled cheese. Figs and ham, barbeque, apples and blue cheese...yum! Though this site highlights Wisconsin cheeses (and they do know what they're doing with cheeses in Wisconsin!), why not translate some of those recipes for Maryland? You could do something with crab...that's a sure bet in Maryland. Or you could take some cooked Simply Sausages, some Eve's Cheese, some fresh greens and peppers from Shlagel Farm... or maybe peaches from Benny's and a little Jam from Martha's Jams, put it all on crusty bread from Cheverly Breadbasket... The possibilites are endless. And why not accompany your grilled creation with a glass of wine from one of our local vineyards? I'm getting hungry!