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The Market at River Falls | 301-765-8001
10124 River Road Potomac, MD 20854
10-7 Monday through Saturday, 11-7 on Sunday.

Earth Day 50th Anniversary

Potomac Market Earth Day 50th AnniversaryThis year marks the 50th anniversary of Earth Day.

Earth day was founded by Gaylord Nelson who was a U.S. Senator from Wisconsin. Having witnessed the destruction of a massive oil spill in Santa Barbara, CA in 1969, he came up with the idea for a national day to focus on the environment.

‘On April 22,1970, 20 million Americans (10% of the total population of the United States at that time) took to the streets, parks and auditoriums to demonstrate for a healthy, sustainable environment in massive coast-to-coast rallies. Thousands of colleges and universities organized protests against the deterioration of the environment.’ (source: earthday.org)

That marked the beginning of a global movement to fight for a clean environment and provoke policy changes.

All of us at The Market are deeply concerned about the environment and we want to help where we can. So, we got to thinking…what can we do to help in a small way each day?

Each month we purchase windmill offsets so that 1500 kw of clean electricity is produced and returned to the grid.

We know that the accumulation of plastic waste is a major problem on land and in our oceans killing millions of marine animals each year.

We are now offering compostable food containers instead of plastic and some of the plastic we do use is plant based.

In a commitment to honor Earth Day and to help protect our planet we are taking some small steps. We feel that it’s our responsibility to do our part and we hope you’ll join us!

Beginning April 1, we will pay you to help us save the planet!

-BYOB (bag) or choose not to use a bag and we will pay you 10 cents.

-Bring back one of our plastic food containers which allows us to reuse it and we will pay you 20 cents.

Watch how fast those feel-good coins add up!

Will a small, neighborhood Market in Potomac, Maryland change the world? Maybe not, but together with your help, we hope we can make a difference.

History of Earth Day

1970 The first Earth Day mobilizes 20 million Americans to call for increased protections for our planet.

1990 Earth Day goes global, mobilizing 200 million people in 141 countries.

2000 Earth Day leverages the power of digital media to build millions of local conversations across more than 180 countries.

2010 Earth Day Network launches A Billion Acts of Green® and The Canopy Project. Earth Day 2010 engages 75,000 global partners in 192 countries.

2020 Earth Day will mark 50 years with global activations that aim to mobilize a billion people worldwide for transformative action for our planet.

Source: earthday.org

#recycle #sustainable #earthday

How to Shuck Oysters

Potomac Market OystersTo describe the flavor and the essence of an oyster is nearly impossible. Each oyster has its own incomparable taste and texture. Depending on where and how it is grown, its qualities will vary with notable nuance.

You may hear salty, sweet, buttery, briny, even earthy and every oyster lover can tell you why they have their favorites. In the oyster world, that is referred to as Merroir, the understanding that each oyster is impacted by the water it comes from and that its unique flavor is derived from its territory.

While some prefer their oysters steamed, grilled, roasted or fried, the main reason for shucking an oyster is to enjoy it raw. Before you taste, smell the oyster. It should not smell fishy at all, rather it should evoke the sense of a fresh ocean breeze.

While it’s fun to order oysters out, it can be very rewarding to shuck them at home. It’s a skill and your friends will be impressed. So, here are the basic and simple steps for you to get shucking.
First, you always want fresh, live oysters which you will find here at The Market throughout the year.
Fresh oysters should look well-hydrated with sea water, so toss any that stick to their shells.

Step 1- You need to start with a tool to open the oysters. Ideally, it should be a short knife. If you’re going to add this to your repertoire, it probably makes sense to purchase a good oyster knife because they have a guard around the blade to protect your hand from slipping. That said, a basic table knife or even a flat head screwdriver will work to get your started.

Oyster shells are sharp so you will want to use a kitchen towel or an oven mitt to hold the oyster. It’s juicy and messy so don’t use your favorite linen napkins!

Step 2- Hold the oyster with the flatter side up. The cupped side will hold the liquid. Look for the hinge where the shells are joined and find a spot on or near that hinge to slide the knife in and twist, popping open the shell. Some shells are harder than others so you may need to insert the knife a bit further to pop the hinge and remember to try and keep the oyster as flat as possible, so you don’t lose the liquid.

Step 3- Now that you have the hinge popped open you can slide the knife up along the shells. You’ll feel some resistance where the oyster is attached. Remove the top shell, and it’s best to run a sharp knife along the inside of the bottom shell to ensure the oyster is not attached to make for easier slurping.

Step 4 – You will want to serve them right away and can keep them nice and cold on a bed of ice. Fresh oysters can be enjoyed plain, with tabasco or a squeeze of lemon but our favorite is a classic mignonette of red wine vinegar, shallot & lemon.

If you are interested in pairings, we are happy to make suggestions from our selection of wine, bubbles and beer. We can keep it classic or get creative. Just ask next time you are here!

Thanksgiving Dinner

Thanksgiving Potomac Market River FallsThanksgiving dinner is probably the one meal so rooted in tradition we know exactly what we are going to eat and exactly how it is going to taste. Every year we look forward with familiar anticipation.

We all have our favorites… maybe for you, it’s that pile of mashed potatoes drenched in gravy… or a favorite recipe of stuffing… or the cranberry sauce (either fresh or from-the-can)… or maybe you’re the type who just looks forward to the turkey sandwich after the meal.

Whichever your favorite part of the meal is, have you ever wondered, “Did the Pilgrims really eat turkey, stuffing, mashed potatoes, cranberry sauce, green bean casserole, sweet potatoes, and pumpkin pie?”

While not much is known about the actual meal shared in 1621 the answer is, not likely.

The pilgrims had access to an abundance of both wild game and rice so it is probably safe to assume that dinner included some kind of bird or ‘fowl’. Wild turkey may very well have been on the menu, but there was almost certainly goose and duck as well. In lieu of a ‘stuffing’, a wild rice dish might have been served alongside.

Records show quite a bit of seafood to have been included in early thanksgiving meals, including cod, bass, lobster, and oysters. One of the earliest printed recipes we could find was in the 1832 book, Cook’s Own Book, which instructed “Fill your chickens with young oysters cut small, truffles, parsley and spices, and roast them.” New England stuffing of that time tended to incorporate chestnuts, which often continues to this day, while a more Southern approach utilizes cornbread as the base, with pecans added.

We can trace the earliest stuffings back to some time between the 2nd century BC and the 1st century AD, to a chef by the name of Apicius from the Roman Empire, who wrote a cookbook titled De Re Coquinaria. It contained recipes for a variety of stuffed animals including hares, pigs and chickens. For the most part, the stuffing of this period consisted of a variety of vegetables, spices, nuts and herbs, as well as spelt and organ meat. It wasn’t called ‘stuffing’ at the time… in fact that word didn’t appear in print until about 1538. Prior to this, it was mostly referred to as ‘farce’ which came from the Latin farcire which meant ‘to stuff’. Much later, the word ‘stuffing’ was regarded as a bit too crass and it was referred to as ‘dressing’, a term still frequently used today.

Cranberries are a native North American fruit and are abundant in the Northeast. It is well known that the Native Americans ate them regularly and used them as a natural dye for clothing as well as for medicinal purposes. If the Pilgrims and the Native Americans ate cranberries at the first Thanksgiving feast it was likely a dish called “pemmican” which incorporates crushed cranberries and dried meat. Cranberry sauce as we know it today would not have existed, as sugar was not a widely available ingredient.

There would have been plenty of corn on the table and likely it was mashed into a porridge. And as much as they are now a Thanksgiving-table-staple, and most definitely a favorite, potatoes would not have been part of the original Thanksgiving Feast. Native to South America, potatoes are recorded to have made their way to Europe by around 1560, and were not an established crop in North America until 1719.

The Puritans likely did enjoy pumpkin, but since they had no access to wheat for flour, sugar, or butter, they would not have had pie. The first pumpkin pie wasn’t recorded until 1650. And whipped cream for pie? Not a chance!

So… Would you have enjoyed the 1621-version of the Thanksgiving meal?

While we all have our own secret family recipes, The Market can make your celebration a bit easier, offering up a delightful and delicious version of what has become the “traditional Thanksgiving Menu”.

We are open until 3:00 PM on Thanksgiving Day for you to come pick up your pre-ordered meal to enjoy with family & friends.

We are thankful for your loyalty & patronage.


Food for Thought, and for your Guests

Can yMarket River Falls Food for the Holidaysou believe there are only nine weekends left between now and January 1st ? We don’t know about you, but every year it feels like it gets shorter and shorter.

There’s still plenty of time to get everything done but those nine weeks WILL go by quickly. We want you to enjoy yourself, to savor the important moments and to let us help.

We know many of you will have family visiting from out of town and of course this is a perfect time of year to invite friends over for a little Holiday cheer. With Holiday parties on repeat, we’ve put together a list of suggested foods to help give you some inspiration.


Are you hosting a work party?

Why not go for an Italian food theme and serve a beautiful antipasto salad, an olive tapenade, a Caesar or fresh tomato & Mozzarella salad, our classic lasagna, eggplant parmesan or baked penne and our famous apple caramel nut pie?

A Secret Santa gift exchange for colleagues or friends?

It is always appreciated when someone offers a great cheese platter and we have several different options to please. We have an artisanal cheese sampler display with jams, fruit & nuts. We have a cheese & pate display served with crackers or a baguette, cornichons and whole grain mustard as well as a fruit and cheese display featuring seasonal fresh fruit.

A cookie decorating party for your kids and their friends?

Keep it kid friendly and serve our chicken tenders, macaroni & cheese, a fresh fruit platter and for the kids with more adventurous palates, our pad-thai and our beef or chicken satay are always a great option.

Maybe you’re on the PTA and you need to bring a platter to a school classroom or teacher appreciation event?

Everyone loves chips with salsa and guacamole, and you can even add a platter of our boneless buffalo chicken bites for something different and easy to eat.

Are you having an ugly sweater party or a tree trimming party?

Keep the food just as fun and spirited as the theme! Try our stuffed sweet potato skins, jumbo spiced peeled shrimp, stuffed mushrooms, Philly cheese steak egg rolls, mini crab-cakes, spinach & artichoke dip or our teriyaki fried rice with jumbo lump crab. 

Perhaps you are hosting a sit-down dinner party?

Your guests will surely enjoy our shrimp cocktail, roasted asparagus or sautéed baby spinach, saffron rice pilaf, poached or grilled Atlantic Salmon, or herb roasted beef tenderloin. Treat them to a Boston Cream or Key lime pie for dessert.

These items are all available on our regular catering menu year-round. You will also find many specialty items, and your favorite traditional seasonal offerings on our Holiday menus. In addition, we have a very well curated selection of bubbles, wines, and craft beer.

The next time you are planning a party or need to serve any sized group, please remember we are here to help make all of your occasions easy, special and most of all delicious!

Let us Do the Cooking

Market River Falls Holiday Menu 2019The Holidays are upon us. Making lists, making plans… this time of year is busy with traveling, shopping, entertaining. When we stop and think about what the Holidays mean to us, food always comes to mind.

Remember the days when Mom or Grandma spent all day in the kitchen baking pies? While some may have more free time than others, we know all of your time is valuable. We know you want to get out of the kitchen, enjoy yourself and spend that time with your family & friends.

The Holidays are filled with nostalgia and the need to create memory making moments. As fun and wonderful as that is, it can also feel like a lot of pressure. At the Market, we know the importance of these moments and we pride ourselves in offering delicious, healthy, traditional Holiday meals for you and your entire family. Let us take some of that pressure off of you.

Throughout the year we offer classic, custom catering menus for every occasion. Whether you’re planning an intimate dinner for two or a large party or event, we have you covered.

If you are thinking about keeping it simple with appetizers and small bites, consider our award winning mini-crab cakes, stuffed mushroom caps, shrimp cocktail, coconut shrimp or chicken satay as well as one of our many dips, spreads or a charcuterie display.

For a sit down or buffet style dinner you may want to enjoy a lasagna, an Atlantic salmon platter, an antipasto display, a beef tenderloin, our crab or shrimp fried rice or potatoes au gratin.

Of course, for Rosh Hashanah, Yom Kippur, Thanksgiving, Christmas, Hanukkah & The New Year you will find all of your traditional favorites along with some delightful additions.

We provide fully garnished, displayed foods on high quality disposable trays and bowls. Many of our selections can be served at room temperature or be easily re-heated as needed.

If you want to wear an apron for that Instagram picture go for it but let us do the cooking!


Our Favorite Places To Pick Apples

Apple Picking Potomac Market River FallsIt’s that time of year again… The air changes, the leaves begin to turn, and there is a shift from the energy that was summer. Fall is here…time for sweaters and pumpkin spice and comfort food. Before we know it, the Holidays will be here!

But wait…Not so fast, right? It’s nice to slow down and take in all that September & October offer. The fall season conjures up all sorts of nostalgia for many people and these are great months for weekend outings with the family. Montgomery County is abundant with beautiful farm stands, orchards, scenic hikes and lovely vineyards all within a very short drive.

Apple picking (and eating) is a favorite thing to do this time of year. There are also great fresh vegetables, local honey and baked goodies available this time of year at many of the orchards where you can pick apples.

Plan an outing with your family & friends to one of these local places. Take lots of pictures, have fun and when you’re headed back from a full day of fun call ahead, order online or stop by The Market and we’ll have everything you need for dinner right here.


Some of our favorite places to pick apples:

Butler’s Orchard 22222 Davis Mill Rd, Germantown. 301-428-0444 butlersorchard.com

Homestead Farm 15604 Sugarland Rd, Poolesville. 301-977-3761 homestead-farm.net

Kingsbury’s Orchard 19415 Peachtree Rd, Dickerson. 301-972-8755 kingsburysorchard.com

Lewis Orchards 18901 Peach Tree Rd, Dickerson. 301-349-4101 lewisorchardfarmmarket.com

Straight Talk About Salmon

Salmon Market River Falls Potomac


Salmon is a perfect choice for dinner because it’s easy, delicious and versatile. It is rich in heart-healthy omega-3’s, low in saturated fat, low calorie and an important source of protein as part of a healthy diet.


There are distinct differences between farm-raised and wild caught salmon so it is important to understand what you’re eating. As a rule, farmed salmon is the most eco-friendly protein on the planet. That said, the practices of salmon farms vary greatly.

Wild Caught 

Wild caught salmon swims freely in its natural environment eating plankton and other animal proteins contributing to its richness in omega-3’s and making it heart healthy for us to eat. They are naturally pink because their diet consists largely of krill & shrimp.

We source our wild salmon from Alaska, Vancouver & the Seattle area during its peak season between May 15th through the end of September. Our very own fishing boat Captain at Paradigm Seafood (https://www.paradigmseafoods.com) sends the fish directly overnight from Alaska to Dulles airport where we pick it up a couple of times per week. That’s freshness guaranteed!

We primarily receive Sockeye & Coho salmon. When supply and luck collide, we receive King Salmon (aka the caviar of fish).


Over 90% of the salmon eaten in the US today is farm-raised and globally that number is about 60%.

The two biggest producers of farm-raised salmon are Norway & Chile. While there are salmon farmers using safe practices, the vast majority of farm-raised salmon is not good for you. The fish are fed food made in a lab to help them grow quickly so they can be sold fast and cheap. The pens are densely packed with fish swimming in antibiotics, feces and de-lousing chemicals. To make them look pretty, they are being injected with dye that creates the rich pink color consumers have come to expect.

Do you really want to eat that or feed that to your family?

Our Promise

We have partnered with Nora Pouillon, a James Beard award-winning chef, restauranteur, and an organic industry leader in humanely-raised livestock practices who helped found Blue Circle Foods. (https://www.bluecirclefoods.com ) The only farm-raised salmon we carry here at the market year round is sourced through Blue Circle from Norway. Their promise and ours is that there are never antibiotics, never growth hormones, never GMOs, never synthetic pigments, and never mystery sources.

The food we serve to you is the same food we eat ourselves, feed to our children and grand-children!

The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week. Even pregnant or breastfeeding women who were once discouraged from consuming too much of this seafood, have received an updated message from the US Food and Drug Administration (FDA) and US Environmental Protection Agency (EPA) to eat a minimum of two servings a week as well.


The Lobster Roll

Lobster Roll Potomac Market River FallsSummer in Maryland is synonymous with eating crabs. It’s hard to imagine a summer without the fun of this communal tradition…outside, gathered together picking and enjoying a bountiful table full of crabs. We love them boiled or steamed. Not to mention, no Maryland pantry is without at least one can of Old Bay seasoning at all times.

But a little further North, there is another crustacean that rules the tradition of summer eating. The lobster. And more specifically, the “Lobster Roll”.

To clarify, New England consists of Maine, New Hampshire, Vermont, Massachusetts, Connecticut & Rhode Island and there are three distinct styles of this summer “sandwich”: the Connecticut Lobster Roll (introduced in 1929), the New England Lobster Roll, a.k.a. “Lobster Salad Roll” (introduced in 1965), and the Maine Lobster Roll.

Depending on where you go, menus vary as do opinions regarding this regional delicacy and what makes a “Real” Lobster Roll.

The Maine version, while not the original version, is what the purists refer to when they say lobster roll. First, the roll itself is a New England hot-dog bun. The sides are flat, often buttered on the outside and lightly grilled or toasted, and the split is on the top instead of the side. Second, the lobster meat is served cold and tossed lightly with mayonnaise and is usually a mixture of knuckle, claw & chunks of tail meat.

The “Lobster Salad Roll” is almost identical to the Maine version and many New Englanders do not distinguish between the two. However, this variation will typically have lettuce on the bun and/or celery in the lobster, mayo mix and will still be served cold.

The Connecticut Lobster Roll is lobster meat sautéed with clarified butter and served warm on a more traditional style roll. This was actually the original lobster roll hailing from Milford, CT at a restaurant called Perry’s.

Most all styles are served with French fries, onion rings or potato chips, a side of coleslaw and a pickle.

Of course, like any other classic dish, there are those who want to reinvent the wheel to make it their own. As such, you may find celery salt, paprika, Old Bay, fresh cracked black pepper, parsley, basil, dill, or tarragon in a lobster roll.

So, if you’re tired of crabs (which of course we know is ridiculous) and want to try this classic summer dish from New England, we always have fresh cold-water lobster here in our tank. We are happy to steam them for you and we also sell picked lobster meat by the pound.

No matter which version you decide to make at home, the most important thing is to enjoy the sweet taste of the lobster meat. And while we know that lobster rolls may take a back seat to crabs for many of you, we can guarantee you will love them!

Real Poke Bar of Potomac

Poke Bar Market Potomac

We have a Poke Bar! And for those of you with young kids, no this is not a Pokestop to catch a Pokemon. 🙂

Poke (pronounced poh-kay) is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. It originated in Hawaii and is part of their culture but has adapted along the way to appeal to American tastes.  It’s delicious, fresh, healthy and best of all, portable!

The history of Hawaiian poke dates back to pre-colonial, Polynesian times and literally means “to cut crosswise into pieces” as their fresh catch of the day was the foundation of a meal.

In Hawaii, the grocery store’s equivalent to a deli counter is a poke counter, where customers can line up for ahi tuna, marlin, or octopus. We love this idea and wanted to bring a similar experience to our customers.

Our food consultant, Dani Crichton was the brainchild behind this new addition and as soon as she mentioned it, we knew we were going to run with it. Dani is passionate about food and was acutely aware of the poke bars popping up all over DC and increasingly spreading into Montgomery County. She expressed that the “poke formula is fairly simple but requires a careful attention to detail and the freshest possible ingredients. Dani expressed, “In my mind, there was no business better poised to deliver on this freshness guarantee than The Market. Potomac residents, and foodies in the surrounding area know that they can always find the freshest fish at The Market at River Falls and therefore I was confident that the Poke Bar would be well received.”

Dani lives very close by and has a personal love for both fresh fish and all things in a bowl so she was particularly motivated to see this happen, stating she “would be able to pick up a poke bowl (or several bowls, for her family as well) on a regular basis and if I wanted this, I knew that my friends and neighbors would feel the same.” It turns out, she was absolutely right!

So, we got busy creating our menu and carving out space at the counter for the Poke Bar. We wanted to be sure to offer the ingredients found in a traditional poke bowl while putting our own unique spin on it as well. We have been thrilled with the response from the community. Our customers love it and more and more people are coming in daily to customize and enjoy a fresh poke bowl.

Come on in and make yours today! The Poke Bar is open daily from 11am- 6 pm.

Pick your Base: (pick one or half & half)
Brown Sushi Rice
White Sushi Rice
Spring Mix, Spinach or Romaine

Pick your Protein: ($12.99 for 2 scoops/$3 for an additional scoop)
Ahi Tuna (plain or marinated)
Salmon (plain or marinated)
Cooked Shrimp or chicken

Pick your toppings: (unlimited)
Pickled cabbage, red onion, shredded carrot, seaweed salad, tomato, corn, radish, pickled ginger, jalapeno, mango, cilantro, edamame, cucumber, scallion,
avocado (+ 1.50)

Choose your dressing:
Miso Ginger, Toasted Sesame, Spicy Ponzu, Sriracha Mayo, Tamari Ginger (GF) & Sriracha

Add your crunch: (unlimited)
Sesame seeds, Furikaki, Fried Shallots

Start Any Party with a Cheese Platter

Market River Falls Cheese Platters

It’s Springtime. And with that, comes all things al fresco…time to live, eat and be outdoors gathered with friends, enjoying our back yards, patios and pools while relaxing into the ease of summer living.

We love an impromptu, casual fun get together with neighbors, friends, and family. That pretty much always means food & drinks and we like to keep it simple. The easiest way to feed a group of people with little to no prep time or stress is a cheeseboard. Because really, everybody loves cheese!

To create an impressive and bountiful cheese board in just a few minutes, we have everything you need right here at the Market.

If you have a wooden cutting board (or a piece of slate for a twist on a sophisticated look), a couple of ramekins, some cheese spreaders/knives & napkins, we’ve got the rest covered.

For variety and presentation, we recommend you mix together hard & soft cheeses. Some of our tried-and-true favorites:

  • Aged Manchego, Il Truffelino, Gruyere, Parmigiana, Cheddar, Roquefort (semi-hard & hard)
  • Brie, La Tur, Triple Crème, Camembert, Bûcheron, Humboldt Fog, Mozzarella (soft & creamy)

Add some meats like salami or prosciutto in piles on the board. Place ramekins of olives, or nuts in the empty spaces and add a pâté for a different flavor note and for texture. Throw in some fresh fruit, herbs and veggies for color.

If you need to feed more people, it’s easy to include some hummus (choose from our pine nut, lemon, red pepper, caramelized onion and of course traditional), our homemade salsa with chips, or some delicious Picnic Gourmet Spreads in flavors like Herbed Goat Cheese, Parmesan, Chipotle Sage & Moroccan Cilantro.

Be sure to include some satisfying crunch, with crackers from Firehook, Mary’s Gone Crackers and Stonewall Kitchen or a nice, fresh, sliced baguette.

Of course, if you find out last minute that you’re expecting more people and this snack becomes more of a meal, our prepared food offerings are so plentiful, we have you covered. You can pick up a variety of dishes when you’re here getting your cheese board essentials, or you can hop online to order everything you need, and it will be ready in 30 minutes for you including pastas, salads, fish spreads, shrimp (cocktail, peel & eat or grilled) side dishes, and of course anything you need for grilling.

We know for many, no cheese board is complete without the perfect wine or beer to compliment your selections. We have a great selection of whites, rosès, bubbles & beer, always chilled and ready, as well as a wonderful selection of reds.

“You have to be a romantic to invest yourself, your money, and your time in cheese.” – Anthony Bourdain

Image: Cheese and pate display from our Catering Menu