It is becoming increasingly popular for farmers’ markets to be a hub of foodie activity. What used to just be a quick stop to pick up fruits and vegetables is now home to some of the best niche cuisines on the market. Pinch, a Chinese dumpling stand that serves several D.C. farmer’s market as of recently, echoes the authentic Asian flavors of Beijing-style dumplings, according to Washington City Paper. The company was started by attorney and Rockville native Dan Zhu and Bureau of Labor Statistics economist Benjamin Cuttitta, with the help of Zhu’s long time friend since middle school, Patrick Exon. Pinch has more than 20 rotating recipes, which include both vegetarian and vegan options. Some of the meatier choices are traditional pork dumplings (ground pork, ginger, spring onions, cabbage and chives), chicken and dill dumplings (organic ground chicken with Maryland grown dill) and pork with shrimp dumplings (ground pork, king prawn, ginger, spring onions and chives).