Every year after the 4th of July celebrations in Washington, DC, a sort of lethargy descends on the locals. Not that this is a character trait, mind you, but rather that after all the fireworks and concerts (not to mention the terrorist threats) people are kind of spent. This year, not even the weather was adding any cheers to the weekend, as storms forced the evacuation of the National Mall hours before the concert and fireworks were about to start. Talk about damper.
But if there’s something you can always count on during summer weekends, it is the myriad of seasonal farmer markets that come-hell-or-high-water, will be there to sell their products. The region is blessed when it comes to farmers and produce. Vendors from Maryland, Pennsylvania, and Virginia descend on DC every weekend bringing such variety of products that they often leave these city slickers dumfounded. And then there’s the Chesapeake Bay, with a seafood bounty that could even impress the folks from the Deadliest Catch in Alaska.
But when it comes to rarity, there’s one product that always challenges the best of them: artisanal bread. Who would’ve known that we have so many great artisanal bakeries (and even patisseries) in the tristate region. When I lived in the suburbs I could’ve sworn they had been rendered illegal. Bread came from the supermarket, mass produced and with enough preservatives to guarantee that future archeologists could still eat it 1,000 years from now. Luckily, there’s still hope, an local farmer markets are giving these emerging bakeries some well-deserved exposure. My waistline awaits their renaissance.