In a city that was designed to model Paris, it seems only fitting that our meals should follow suit.

Now Harvest Market, a new local food company, is bringing a French sensibility to our farmers' markets.

Owner Christopher Carey--previously chef at Virginia's Ashby and Clifton inns--was inspired decades ago during visits to Paris' Les Halles market, where most purveyors cooked with market ingredients. As such, Harvest Market prepares creative, full-flavored take-home tarts, salads and soups, all made using bounty from surrounding farm stands.

A Moroccan carrot salad ($6) with mint and parsley has a gentle, building heat from its chile-and-beet harissa dressing; a splash of sherry vinegar teases out the carrots' sweetness.

In lieu of a roasted potato side, Carey roasts rutabagas with garlic and fennel ($8), adding a few Serrano peppers to coat the root vegetable in a spicy glaze.

A wheel of Stilton shipped from a British friend recently landed on a portobello tart with caramelized onions ($7), and in a golden-beet salad ($6).

Carey's French training shines in country pâté ($5) and creamy pâté de campagne with pistachios ($5); they are also ready for dinner parties, thanks to Carey's helpful pairing ideas and plating recommendations.

Let Harvest's bounty begin.

Harvest Market is available at the Penn Quarter Farmers' Market on Thursdays (3 to 7 p.m.), 8th St. NW, between D and E sts.; freshfarmmarket.org