Farm Market Crawl: Queen Anne Farm in Mitchellville

Carl Brady has been farming in Prince George’s County for more than four decades. A Mitchellville native, he now owns and operates Queen Anne Farm with the help of his wife, Carol.

The 25-acre farm is nestled on the edge of Mitchellville at 18102 Central Avenue. Their small farm-stand is open six days a week—they’re closed on Tuesdays—in the summer from 10 a.m. – 6 p.m. and seven days a week from September through mid-November.

The Brady’s grow just-picked, pesticide-free tomatoes, cucumbers, potatoes, squash, peppers, garlic and beans, in addition to offering locally made apple butters and preserves. In the fall, you’ll find fresh greens and a vibrant pumpkin patch at Queen Anne with a variety of pumpkins and squash.

My recent visit to Queen Anne Farm epitomized what I think farm markets should be about—fresh, truly locally-grown food nurtured by people who care about the food they grow and the people they sell to. The potatoes were only hours out of the ground and still dusty with soil. A sign boasted that they’d been picked just that morning.

I took home two peppers that I’d never tasted—Green Carmen and Mariachi peppers. Green Carmen peppers are sweet Italian peppers that are similar in taste to green bell peppers. Mariachi peppers are mild chili peppers that pack the perfect amount of heat without being overly hot. I simmered the peppers with sugar and vinegar to make this wonderfully sweet, tangy and slightly spicy relish.

Sweet & Spicy Pepper Relish

Makes about ½ cup.

1 teaspoon olive oil

2 medium Carmen or 2 small green bell pepper, diced

2 medium mariachi peppers, diced

¾ cup sugar

½ cup white vinegar

Pinch salt

Heat olive oil in a large sauté pan over medium heat. Add peppers and cook, stirring occasionally, until peppers begin to soften, about 3 minutes.

Stir in sugar, vinegar and salt and simmer, stirring occasionally, until the liquid has reduced and thickened to a glaze, about 20 minutes. Let cool to room temperature before serving. Store in an airtight container in the refrigerator for up to 1 week.