Silver Diner Launches Farmers Markets on Sundays

Foodies, locavores and keep-it-simple patrons: You all have a reason to be excited.

In part of its celebration to honor June as National Fruit and Vegetable Month, the is staying true to its fresh and local initiative. The classic Arlington diner is starting a farmers market.

For the last few years, Silver Diner has been using local ingredients from various farms to supply their extensive menu. All the while, they’ve maintained that traditional diner feel, complete with milkshakes and malts, burgers galore, big breakfasts and a personal jukebox at each table.

While other diners may give you the feeling that your arteries could explode, or you may not be able to get out of the booth after your meal, Silver Diner’s mission is to feed you quality ingredients that are healthy, sustainable and in support of farmers in our region.

A vision of health and partnership

Twenty-one years ago, Silver Diner founders Bob Giaimo and Ype Von Hengst made a goal to grow a concept for "an American family cuisine restaurant that bridges the gap between tablecloth restaurants and fast food."

“A diner tells people it’s a great place for everyone, but not a great place to go for healthier food,” said Von Hengst, who also serves as the executive chef. He and Giaimo recognized that customers 25 to 45 years old want healthier menu options, and that’s what they wanted to deliver. The business partners went out on the road to check out over 500 diners to discover what elements worked, and what they could improve upon. Silver Diner was born.

In line with its founders' vision of fusing tradition and innovation, this past weekend the Silver Diner at 3200 Wilson Blvd. in Clarendon started a farmers market.

Going forward, the diner will offer Arlington residents fresh produce, jams, flowers and herbs from local and regional farms – the very products used to build the diner’s menu – from 9 a.m. to 1 p.m. Sundays.

Giaimo and Von Hengst, who prefers to go by Chef Ype (pronounced “Ee-pah”), made early efforts in cooking without trans fats and indicated healthy choices on their menu with heart symbols. They pride themselves on leading an initiative for healthy communities by focusing on health and fitness for children. Von Hengst said he feels a personal and moral obligation to start with children.

“I’ll feed the kids chicken tenders, but they’re hormone- and antibiotic-free,” he said. Von Hengst wants the farmers markets to do the same, so he encourages educating young people on where their food comes from in order to make better choices: “A lot of kids have no idea what a tomato is, and that it comes from a farm.”

Farmer Angela Stohlberg runs the market in Clarendon. She proudly displays fresh green beans, shallots, leafy green kale, various peppers, and plump blackberries and blueberries, among other produce items. She also sells fig preserves and jams. When the weather is right, she displays flowers, plants and freshly sprouted lavender, mint and basil. Some of the diner’s markets offer cheese, eggs and meat, but with strict regulations on selling these items, Stohlberg sticks to produce. Her fruits and vegetables can withstand the summer heat that comes with selling at humid morning markets.

Stohlberg got involved with the Silver Diner’s mission about a year ago, providing the diners in Clarendon and Springfield with fresh produce.

She harvests much of the market’s weekend stock at 5 a.m. so that the produce is as fresh as possible. The chefs buy from her bounty first thing in the morning as she opens the market, and then she sells the rest to diner patrons. The diner buys anything left over for its menu. Stohlberg said she loves being involved in the Silver Diner’s vision, and particularly loves the goal of educating children about fruits and vegetables and feeding their bodies in healthy ways. She encourages children – and curious adults – to smell the berries and herbs, and likes to teach kids how to distinguish the ripeness of fruit by its color and feel. She loves working with Von Hengst and Giaimo because of their passion for helping the community.

The Silver Diner’s menu is varied and healthy, but does not stray from original diner favorites. The mix of local, health-conscious and traditional presents such options as agave sweetened fruit toppings, 600-calorie entrée choices, and gluten-free items. Not wanting to deny customers their favorites, Chef Ype makes another traditional diner choice, pancakes, but with unbleached flour.

“I can’t take the calories out, but I can make them healthier,” he said. “As I always tell people, ‘I’m your chef, I’m not your doctor.’ ”

The menu boasts items with locally sourced ingredients, which include multigrain breads from Hyattsville, Md.; Greenberry Coffee from Charlottesville; nitrate-free bacon, sausage and dry aged bison from farms in Maryland; and farm fresh Amish eggs from Martin Farms in Pennsylvania. A full list of ingredients can be found on the diner’s website.

A mission to serve the community

Giaimo and Von Hengst’s mission offers a "110 percent guarantee," which includes three main principles: prompt service with a smile, your food will be 100 percent right, and the restaurant will be sparkling clean.

The 16 Silver Diner locations also stay true to the goal of being family oriented – in their healthy mission, but also in outreach. Each Tuesday is Kids’ Day, complete with events, prizes and opportunities for family bonding.

Tuesday in Clarendon, the diner hosts “Summer Spectacular,” where festivities include dance music and chances to win fun summer prizes. On June 28, “Our Friends of the Sea” celebrates sea creatures and provides an opportunity for children to learn about ocean animals.

The diner has a big heart for fundraising as well. Its “Eat Well, Do Well” program raises money for area schools to encourage nutritious school lunches and fitness programs. Chef Ype is hopeful that this initiative will spread throughout communities to make healthy children a priority.

All in all, the Silver Diner has a lot to offer.

Its mission to serve the community sets it apart. Chef Ype is excited to open more farmers markets in the next month at diner locations in Maryland in Greenbelt, Laurel and Rockville.

“It’s important to have relationships with your farmers and your community,” he said.

Through its service and offerings, the Silver Diner is creating a new American classic, right here in our own back yard.