Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
My Butcher and More's meat-cutting masters acquire grass-fed or naturally fed beef from local farms, from which they prepare juicy, flavorful cuts. Roseda Black Angus beef arrives from a 350-acre farm, where steers enjoy an all-natural diet, natural ponds, and frequent games of patty-cake. The protein emporium also carries Creekstone Farms beef, a 100% Black Angus blend processed according to stringent guidelines to ensure quality. The staff precisely grinds each hearty slice of steer by hand, and customers can chow down content in the knowledge that the shop's sources shield their cows from hormones, antibiotics, and violent video games.
MOM's Organic Market helps customers live healthier lifestyles, both at the dinner table and out in the world. Each store’s stock of nourishing eats avoids additives and preservatives—and cartoon packaging that markets to children—helping shoppers fill up on treats while eschewing unnatural chemicals. The store’s practices also encourage healthy living with green initiatives such as offering used-light-bulb recycling and hosting holiday-light recycling events. MOM's also helps offset the CO2 created by customers driving to and from their stores by purchasing TerraPass credits that help fund carbon-dioxide-reduction projects. Additionally, select stores house electric-car-charging stations that enable eco-conscious shoppers to fill up their batteries, reducing their need to hire cyclists to pedal their in-trunk generators.
The kitchen crew at Kasey’s Seafood fries, grills, and steams local delicacies, including more than 10 types of fresh fish and five sizes of male and female crabs, and packs them for carryout. Respecting traditional preparations, cooks use no pork products in their creations, which also include hearty homemade soups and Southern-style sides such as hush puppies, collard greens, and mac and cheese. To accommodate the day’s other meals—breakfast, lunch, and fourth lunch—they also assemble deli sandwiches and platters of steak and eggs.
Running every Saturday in 2012 from May through November, the Briggs Chaney-Greencastle Farmers' Market seeks to provide Silver Springs residents with increased access to fresh and healthy foods. In addition to a selection of local produce, meat, eggs, and cheese, the free-to-enter market hosts a variety of vendors, such as artists, jewelers, and bakers, as well as local chefs who demonstrate simple recipes using local produce and monosyllabic buzz words. To encourage visitors to purchase healthier food, the non-profit farmer's market matches WIC payments dollar-for-dollar, accepts SNAP payments, and matches a portion of Independence card benefits.
The market welcomes children as well, with a range of activities for young ones in its Kids’ Tent. Children can take part in a number of interactive showcases throughout the summer, such as a Railroad Exhibit from the Riverdale Railroad club, puppet theater stories from former Moscow Puppet Theater member Irena Kholodnov, and martial arts demonstrations by the Virginia Kenshinkai School of Budokai. A chess tent lets kids and adults unwind while playing the classic game against friends, family, and Bobby Fischer in disguise. Families may also enjoy live stage music in an audience seating area and feast on their fresh food purchases in a nearby dining tent.
Khepra Anu, the self-proclaimed “coconut king” and chef at Khepra's Raw Food Juice Bar, slips busily among hillocks of fruits, nuts, and veggies. He expounds on the importance of raw foods and fasting in health, comparing the process to that of a mechanic changing a car’s oil or a carpenter maybe buying flowers for his hammer once in a while. Blends of leafy green veggies, goji berries, and citrus fruits pour from a juicer, fueling patrons during fasts or simply augmenting traditional nutrition. The foundation for each beverage is coconut water from Florida-grown coconuts, and the elixirs are intended to give the body a chance to flush itself of toxins with seed milks, citrus blends, and mineral-rich greens. Khepra is also excited about raw foods, which he believes contain more naturally occurring nutrients, and prepares nut-and-hemp burgers, nori rolls, and wraps in the bustling shop.