Happy Friday! Here are our top five must-reads for this week:

1) An Introduction on DC’s Burgeoning Prepared Foods Scene | DCist

With its close proximity to farms in Maryland and Virginia, DC’s fresh prepared foods scene is quickly gaining steam. Eastern Market and Union Market are making it much easier for consumers to discover these growing creative brands – look out for our friends Gordy’s Pickle Jar and Chups.

2) Edgy Veggies: Summer Edition | Equinox

Tired of age-old go-tos tomatoes and corn? We admit, we love corn on the cob as much as the next person, but maybe it’s time to switch things up.  Ever heard of jicama? How about sunchokes? Equinox lists creative ways to incorporate their five edgy vegetables for the summer.

3) IKEA’S Future Kitchen Tells You How to Cook | Engadget

Milano Expo 2015 has been filled with futuristic ideas relating to food preparation and the way we consume it.  Earlier this month we shared the supermarket of the future; today, the concept kitchen of the future. Wouldn’t it be awesome if we could lay out random ingredients on your kitchen table and immediately have it display a list of recipes with the prep time of your preference? And that’s not even the best part: It always works with leftovers. Endless possibilities.

4) Dynamic Duos: How to Get More Nutrition By Pairing Foods | NPR

Now this is pretty cool: The pairing of different food items together can actually boost their nutritional value – as in, we can absorb more of the iron from black beans when we pair them with a vitamin-C-rich food like red pepper. Perhaps our favorite pair-up of the bunch: Hummus and wheat bread.

5) The Astronaut Wives Club: The Show’s Food Stylist Tells All | Yahoo TV

The new ABC drama “The Astronaut Wives Club” features some of the most bizarre dishes from the ‘60s. Emily Marshall, the series’s food stylist, says that during the 60’s many of the food ads centered around wacky newcomer products in the average American household. We’re talking meatloaf cupcakes and something called a lunar loaf. We’re not sure if we should be terrified or intrigued.