hours and vendors
Byrd House Market at William Byrd Community House is a food-focused farmers market serving the community weekly on Tuesday afternoons from 3:30-7:00 pm. We provide a place and time for 25-30 food growers and makers to come together with food shoppers who want fresh, local and sustainably produced food for their lives.
Search for vendors by market location
parking
- To ease stress on the Oregon Hill neighborhood, market parking will be on Idlewood Ave and behind the Gymnasium building via Linden St. entrance. Signs will be posted.
- We will have NO PARKING signs that indicate there should be no parking on Idlewood Ave between S. Linden St. and S. Cherry St. on Tuesdays from 12 – 8pm from May through October. City towing will be called if car owners cannot be reached to move their cars by 12:30 pm
Byrd Farm/Rural Va Market is raffling off a CSA share a week!
$1 ticket gets you a shot at $34 worth of veggies every week throughout the market. Stop by the Byrd Farm tent during the Tuesday market for details and to get your tickets! Winners notified by phone on Wednesday and you pick up your fresh veggie share the next week. If you've never experienced the convenience of a CSA or are new to vegetables this is a great way to be introduced. Check it out.
Get Your Caracature On with Stan Rayfield!
WBCH welcomes renowned portrait artist and caracaturist, Stanley Rayfield, to Byrd House Market for First Tuesdays. Stan has received acclaim from the Smithsonian Institution, recently exhibited at the Glave Kocen Gallery in the Fan and has won national awards for his portrait painting. You can check out samples of his work online at www.stanleyrayfield.com and while he works on your caricature! From 4 - 7 pm under the Mulberry Tree in the Garden, Stan will do caracatures for your donations. Let's make this a hit so Stan's work can become a staple on our menu!seasonal recipes
We'd love to feature your recipe, either a favorite or a creation...Send it to byrdhousemarket@gmail.comMay: MAKE ANYTHING THAT INVOLVES STRAWBERRIES!
Ana's Creamy Red Pepper and Mushroom Soup
INGREDIENTS
NOW!
Collards and Cabbage
Heat 1 pat of butter, 1 tablespoon coconut oil or combination of either with 1 tablespoon African palm oil in a large skillet or pot
Add 1 large onion, coarsely chopped and 3 cloves garlic, smashed and chopped
Sautee for 5 minutes, until onion is translucent and both are fragrant
Add
- 1 head of cabbage, rinsed, drained, chopped and
- 1 large bunch of collard greens, rinsed, drained, chopped
- 1 cup stock (your favorite)
- 1/2 teaspoon black or white pepper
- 1 teaspoon dried basil (or your favorite)
- Red pepper flakes or hot sauce to taste
Cover with lid and simmer on low for 30-35 minutes until cabbage is soft and collards are tender
TASTE it, then serve.
At the table offer Add
One of the following for additional flavor WOW: garnishes: small chunk of sharp cheddar cheese or squeeze fresh lemon and hot sauce to taste and serve alone in a bowl
BHM Manager's Soup of the Day
July...Yesterday, as I watched a beautiful rainy day at the market begin to wrap itself up in lowering lights and a soaking mist, I was also trying to decide what to buy from "my own" market and make for dinner last night. Suddenly through the misty grey I saw a woman carrying an armload of spaghetti squash and wondered what she was planning to do with so many of them... and then I saw RED: lush, sweet, delicious-looking, big, succulent, truly ripe, red bell peppers and knew exactly what I wanted to make. I hadn't done it in a long time, but honestly, outside of a big fat juicy stew, a lovely smooth slightly spicy bisque is about as heartwarming a soup as there is on a dank nearly-autumnal night. Creamy red pepper and mushroom soup is an old favorite dish made simply with simple ingredients. Last night I did not use cream or wine (except from a glass on the couch after soup) though I did roast the peppers. Here's the full recipe...
Ana's Creamy Red Pepper and Mushroom Soup
INGREDIENTS
- 1 brown sack of cremini mushrooms (rinsed, dried, chopped or sliced)
- 5 big fat red bell peppers (rinsed, deseeded and destemmed, chopped)
- 1 large onion (peeled and chopped)
- 1-2 garlic cloves (crushed and minced, or a 1/4-1/2 teaspoon garlic powder NOT garlic salt)
- 3 Tablespoons olive oil (extra virgin of course, or there's always butter you know, unsalted butter)
- 6 cups chicken or vegetable stock (homemade is best, but bouillon cubes or canned stock will do)
- 1 very large- or 2 medium-sized bay leaves
- salt to taste (sea salt has a better, lighter flavor)
- dash of hot pepper sauce or red pepper flakes to taste
- Heat a large, heavy-bottomed pan or pot on a medium-low burner
- Add the olive oil, then the chopped onions and sautee until softened (about 5 minutes)
- Add the garlic and the minute you can smell the garlic, add in the mushrooms
- Simmer until mushrooms release their juices, then
- Add the peppers* and 6 cups chicken stock and bay leaf
- Simmer for 10-15 minutes until vegetables are throughly softened, then pot remove from heat.
- Remove bay leaves
- In 3-4 cup batches, puree the vegetables in a blender or food processor until very smooth (no chunks)
- Return to the pot and taste so you can adjust seasonings (usually the salt)
- Add hot pepper sauce or flakes to taste
- Serve in large round bowls you can hold in your hands with a large chunk of toasted crusty peasant bread (buttered lightely or brushed with olive oil and garlic...)
- Garnish if you like with chopped fresh chives, parsley or basil and/or grated parmesan cheese and fresh ground black pepper
- an alternative preparation is to roast the peppers whole at 450 degrees for 20-30 minutes, remove and douse in bowl of COLD water - the skin will almost slide off. Then remove stem and seeds, and add to pot as is
- stir 1/2 cup dry white wine into vegetables while they sautée
- after soup is pureed and returned to pot, add 1/4-1/2 cup of half-half or heavy cream for a traditional bisque
