Catch Philadelphia Magazine’s Web article about Philadelphia’s Best Burgers including Bucks’ own Dilly’s Corner. Of course, we knew it was a great burger. Thanks to Emily Trostle and her review (and photos!) of Dilly’s back in July. Philly Mag contacted me yesterday and asked if they could use Emily’s photo of the wonderful Dilly’s burger. Just makes you want to go get one, doesn’t it?
Tidbit: PhillyMag.com, Dilly’s and Bucks County Taste
Recipes for the season: Southwestern Butternut Squash Soup
by guest blogger Rich Baringer
The warmth of this soup is in the temperature – and the chiles. Perfect for a brisk, autumn day. Updated: October 14, 2016.
One year, Blooming Glen Farm held a Fall Festival for their members. It was a beautiful, breezy (OK, windy) fall day to celebrate all the bounty that the autumn harvest brings.
Kids had a great time decorating pumpkins and getting their faces painted. Everyone enjoyed the music and vendors—including “green” soaps and t-shirts, fresh honey and a reflexology booth where folks looked VERY relaxed.
I was lucky to be a part of the day (I was right next to the oWowcow booth—a dangerous thing for me—the pumpkin ice cream was amazing) and I made some sample dishes using the wonderful radishes, sweet potatoes, greens, broccoli, celery root and squash grown at the farm.
The biggest hit was the Southwestern Butternut Squash Soup (from Cook’s Country Magazine). Since so many tasters loved it, I thought I’d pass this easy and delicious recipe on to you.
Southwestern Butternut Squash Soup
Serves 4
Because the bulbous end of butternut squash contains the seeds and stringy fibers, use squash with a relatively long neck—they have more useable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version.
INGREDIENTS
1 medium butternut squash (about 3 lbs), peeled, seeded & cut into 1 ½” chunks
3 medium shallots, peeled & quartered
¼ c vegetable oil
Salt & pepper
4 cup low-sodium chicken broth
1 Tbsp honey
1 tsp lime juice
½ tsp ground cumin
¼ cup heavy cream
2 Tbsp finely chopped fresh cilantro
1 Tbsp minced chipotle chiles in adobo sauce
Sour cream (optional)
HOW TO
- Adjust oven rack to middle position and heat oven to 450°F.
- Toss squash, shallots, oil, 1 tsp salt and ½ tsp pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 min. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 min.
- Working in 2 batches, puree squash mixture and remaining broth in blender until smooth (can also use stick blender). Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin and cream.
- Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency.
- Just prior to serving, stir in cilantro and chiles. Serve with dollop of sour cream, if desired. (Soup can be refrigerated in airtight container for 3 days.)
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and their new pup, Teddy. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association and owns Dinner’s Done Personal Chef Service. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, dinnersdonepa@comcast.net or check out his website.
Posting from my bed
I feel SO seasonal. What I thought was just a cold has turned nasty – hard coughs, fever, and aches all over. Isn’t this a little early for flu? Yikes. Luckily Mark is now home from his business trip and my wonderful Jewish mother dropped off chicken soup yesterday. 10/23/09 UPDATE: It’s pnuemonia. What fun. Don’t expect a post every day!
I’ll try to at least post later this afternoon the “Fresh from the market” weekly report (yes, farmers markets are still open and we are still getting local produce). Please check out the Food Events in Bucks County calendar because there is lots going on, even if the weather looks iffy. Crossing Vineyards is celebrating their 6th anniversary with a grand bash, showing off some recent impressive awards from California and their new “green” warehouse. And there are many church suppers and firehouse breakfasts this weekend, including the famous Carversville Church Oyster and Pork Supper. See Susan Yeske’s article on it in the Bucks County Herald.
Enjoy!
Fresh from the market: October 10th
Oh what a beautiful fall day! I can’t believe all the great vegetables and fruits available at many local farmers’ markets this week. See our Food Events in Bucks County calendar for listings of weekly area farmers’ markets. For a listing of year-round markets, roadside and “pick your own” farms in your neighborhood, see our previous post.
This week’s freshly picked vegetables are: Arugula, Asian turnips, basil, beets, bok choy, broccoli, butternut squash, cabbages, carrots, cauliflower, celeriac (“celery root”), celery, cilantro, collards, delicata squash, dill, eggplant, fennel, frisee, garlic, gourds, head lettuce- green leaf, butterhead (red and green), kale, leeks, Long Island cheese pumpkins, Napa cabbage, okra, onions- red and yellow, parsley, peppers – hot, sweet, green, red, potatoes, pumpkins, radicchio, radishes- French, breakfast, romaine lettuce (red and green), scallions, shallots, spinach, string beans, sweet potatoes, Swiss chard, tomatillos, tomatoes, winter squash…and the last of the sweet corn!
Freshly picked fruit: apples, cider and pears.
In addition, many markets are selling grass-fed locally grown beef, pastured poultry and eggs, cow and goat yogurt, goat cheeses, lamb, homemade pies and sweets, breads, cookies, muffins, scones, raw veggie chips, raw honey, organically grown flowers, freshly roasted organic coffees, prepared foods, Italian “gravies” and tomato pies, plus handmade soaps, fiber products and handcrafts!
Thanks to Anne Biggs and Robin Hoy of the Wrightstown Market and Kristen Perry of the Linden Hill Farmers Market for their help on this list.
Interested in showing your support of buying and eating local? Check out the new marketplace on the Buy Fresh Buy Local Web site. Get a t-shirt, hat or bumper sticker and show the world you eat local.
Fall apologies
I feel the need to apologize for the lightness of my posting the last few weeks. It’s really a combination of things. We were away in Maine for ten days in September, then the Jewish holidays, and then…well, some paying work (yippee), and also some household projects that demanded being done while the weather cooperates (the porch paint is drying as I type this). Oh, and I almost forgot…the Phillies.
We do have a bunch of interesting stories planned for the fall – like pumpkin picking, where to get apples, fall festivals, etc. You can expect more “inside” stories for the late fall and winter, as opposed to “growing” stuff. Think good restaurants, bars and great local wineries. Then let’s get ready for some good seasonal meals for Thanksgiving and even the December holidays, like pairing local food with local wine, and where to get fresh turkeys in Bucks. Be sure to check our Food Events in Bucks County calendar regularly, too. I update it every few days, and it is bursting with activities, especially on weekends.
As we come up on our first anniversary, it’s time to take a look at our future direction. We’d love your input (comment on this post below, or email us at: info@buckscountytaste.com). We plan to continue focusing on the great food and wine in our own “backyards,” and writing stories about the people behind the food. I want to start building “food maps” of Bucks County, too. Like where to get locally raised beef, poultry and pork. Or who is making cheese, where you can get good fish, gluten-free products, etc.
Sometimes I get a little overwhelmed, to be honest. I’ve been meeting so many interesting people and each one has a story to tell. I feel a certain obligation now, to both them and to our readership. Mark and I have started something of value, it seems, to Bucks County, and I’d like to be worthy of it. Then, of course, I often hear myself murmuring, “so much food, so little time…” as I think of all the restaurants, bars, markets and wineries we have yet to try.
Upcoming Farm-to-Table Dinners in Bucks
In case you’ve missed the two wonderful Farm-to-Table dinners that have taken place this summer (one at Linden Hill Gardens in Ottsville and one by the Heritage Conservancy at Lindsay Farm in Warminster), this is your chance!
We attended the Slow Food Farm-to-Table Dinner at Linden Hill Gardens in late June. Read our post to get an idea of what it is like. You’ll want to go. This Saturday, October 10th another dinner will take place at Linden Hill Gardens. Take a look at the menu prepared by Chef Linda Jacobs of Soup to Nut Caterers, and call immediately to reserve a space!
Reception Round the Roast
Bucks County Antipasto
Local Apple Tasting
Pre-Dinner Organic S’mores
First Press Hot Cider
In the Barn
Acorn Squash Soup
Brussel Sprouts with Carmelized Onions & Garlic
Celeriac & Pear Puree
Spit Roasted Pig
Pesto Roasted Chicken
Kale Salad with apples, toasted onions, nut-butter croutons and warm bacon vinaigrette
Dessert
Apple Cobbler with Aged Goat Cheese
Rum Raisin & Pumpkin Ice Cream
The dinner will take place from 5:00 to 8:00 pm. Cost is only $45 per person and it is BYO. If you want to attend, contact Kristen Perry as soon as possible at 215.767.4051 or kp@thekitchenpotager.com.
[Unfortunately this has been cancelled due to a poor response. We’ll try again next year!] If you can’t make this Saturday’s event, reserve a space for the next equally delicious dinner, taking place on Sunday, October 18th from 3:00 – 6:00 pm at The Pavillion at Bowman’s Hill Wildflower Preserve (1635 River Road, New Hope). Chef Linda Jacobs will be preparing this feast as well, in support of the New Hope Farmers’ Market. Contact Kristen Perry to RSVP for that event as well (by October 10th).
Fresh from the market: October 3rd
Pumpkins, apples and squashes, oh my! Hello October. There are still lots of good vegetables popping out of the ground, especially potatoes, string beans and autumn greens, like kale and collard.
Here’s all the great vegetables and fruits available at many local farmers’ markets this week. See our Food Events in Bucks County calendar for listings of weekly area farmers’ markets. For a listing of year-round markets, roadside and “pick your own” farms in your neighborhood, see our previous post.
This week’s freshly picked vegetables are: Arugula, Asian turnips, basil, beets, bok choy, broccoli, cabbages, carrots, cauliflower, celeriac, celery, cilantro, collard greens, dill, eggplant, fennel. frisee, garlic, kale, leeks, lettuces and salad mix, okra, onions, parsley, peppers – many varieties of sweet and hot, pickles, potatoes – sweet, gold, white, red, pumpkins, radicchio, radishes (many varieties), scallions, shallots, spinach, Stevia, string beans, squash – winter and summer (many varieties), sweet corn, Swiss chard, tomatillos, and tomatoes.
Freshly picked fruit: apples, cider and pears.
In addition, many markets are selling grass-fed locally grown beef, pastured poultry and eggs, cow and goat yogurt, goat cheeses, lamb, homemade pies and sweets, breads, cookies, muffins, scones, raw veggie chips, raw honey, organically grown flowers, freshly roasted organic coffees, prepared foods, Italian “gravies” and tomato pies, plus handmade soaps, fiber products and handcrafts!
Wrightstown Farmers’ Market welcomes Marc BrownGold, respected local chef, who will prepare several dishes using the market’s seasonal bounty when he guests at the market on Saturday, October 3.
BrownGold, who recently sold JustEat by BrownGold, his popular Buckingham restaurant, has been in the restaurant business since he was 14 years old. He’s now embarking on a new career in food: using his substantial food knowledge, business experience and industry acumen to affect food policy in the United States—more specifically, in the U.S. school system.
“I sold my restaurant to dedicate myself to the whole question of ‘Why doesn’t America eat well?’” says BrownGold. “However, I see myself more as a ‘food educator’ than a crusader. I understand market forces and the need to feed millions affordably, and now I’m looking for a position from which I can tackle the problem of bringing high-quality food to underprivileged and under-nourished communities.”
To learn more about BrownGold’s efforts to be “part of the solution,” email him at Marc.BrownGold@gmail.com.
Thanks to Anne Biggs and Robin Hoy of the Wrightstown Market and Kristen Perry of the Linden Hill Farmers Market for their help on this list.
Interested in showing your support of buying and eating local? Check out the new marketplace on the Buy Fresh Buy Local Web site. Get a t-shirt, hat or bumper sticker and show the world you eat local.
Savory Sampling at The Mercer Museum
by guest blogger Susan Sprague Yeske
It’s time to dress up in our finest tuxedoes and formal wear and enjoy the upscale samplings of some of the best restaurants, food and beverage purveyors in Bucks and beyond: the Mercer Museum’s 32nd annual Savory Sampler is at hand.
The annual black tie gala, considered the premier gourmet event of the area, is scheduled for October 9th at the Mercer Museum, which is the beneficiary of the proceeds from the $150 tickets ($125 for members of the Bucks County Historical Society). Most of the ticket price is tax-deductible.
More than two dozen restaurants will offer sweet and savory samples of some of their signature dishes at the event, and a recent media preview offered a glimpse of some of what’s to come.
Kenny and Mickey Hicklin, who own the Waterwheel Restaurant in Doylestown, offered mini-BLTs for the famished press, but promised something more exotic for the event.
“We usually do a game meat” said Kenny Hicklin, who added that he likes heartier meats such as venison in the fall.
Kenny said he has been participating in the Savory Sampler for twenty years, beginning when he was an intern at a Doylestown restaurant old-timers will remember – Conti’s Cross Keys Inn.
“It’s always been a good event for us,” he said.
Executive chef David Zuckerman represented Earl’s Bucks County, which he said is moving into a cuisine in line with the farming heritage of the Lahaska land where Peddler’s Village stands. For the Sampler he said he will set up a “hot action” station serving minestrone ragout with seared sustainable fish.
Fans of Marsha Brown’s Eggplant Ophelia will enjoy the bite-sized version that will be served at the Sampler. The New Hope restaurant’s popular casserole is transformed into finger food by inserting it into a dumpling.
Doug Reasoner of Doug’s Cakes in Chalfont is a first-time attendee at this year’s event, but he received plenty of attention from the hovering media with a sampler of some of cupcakes and cream puffs he will serve. But he promised the best is yet to come – he will make his signature Baked Alaska, an old-fashioned favorite rarely seen these days. We can’t wait to try that.
Also popular was another first-time participant, oWow Cow Creamery of Ottsville, serving scoops of pumpkin and honey-flavored ice creams.
Event chairwoman Jane Mitchell apologized for the absence of much of her committee at the press event, saying they likely were home making the many origami birds required for this year’s decorating theme, which she called “inspired.” Each year the museum is transformed into an enchanted castle with food, music, wine and beer at stations throughout the halls.
Also participating will be Buckingham Valley Vineyards & Winery, Café Underground, Chaddsford Winery, Chambers 19, Chris Deon Beverage, Houlihan’s, the Joseph Ambler Inn, Karen Ann’s Tea Room, Le Gourmet European Bistro, Maggiano’s Little Italy, Martine’s Riverhouse, Melodia Grill, Memorable Affairs, Park Avenue Pastries, PineCrest Country Club, Sand Castle Winery, Siam Cuisine at the Black Walnut, Studio M Foods, Triumph Brewing Company and Eagles Peak Water.
Savory Sampler, Friday, October 9th, 7:30-11:30 pm, at the Mercer Museum, 84 S. Pine St., Doylestown. Purchase tickets by calling (215) 345-0210, ext. 132 or see the website www.mercermuseum.org.
Pawpaws are here
Kimberly Kaufmann, the fearless Leader of Bucks County Slow Food, has devoted herself to local food, and in particular, the pawpaw fruit, which tastes like “a creamy, less mealy banana with vanilla notes.” She recently posted on her blog her adventures tracking and promoting the pawpaw . With her permission…
Last Thursday I spent two hours in Larry Rossi’s pawpaw orchard picking pawpaws. It had taken two years of cultivating a relationship with this elusive man to even get an invitation to the orchard.
Larry chose the pawpaw because he wanted to grow a fruit that didn’t need chemicals to grow successfully and perhaps because it is the underdog, a little understood fruit. Once a favored dessert of George Washington, pawpaws we even sung about in a famous folk song, “Way Down Yonder in the Pawpaw Patch.” Now only a few enjoy its creamy tropical flavor. It tastes like a creamy, less mealy banana with vanilla notes.
My friend Tama met Larry through Bowman’s Hill Wildflower Preserve where she serves on the board of directors. I had mentioned the pawpaw as an Ark Project with Slow Food while she was showing me her own pawpaw tree. It took two years of e-mails and calling to get a return phone call this spring.
Larry is the largest grower of pawpaw trees in the Philadelphia area with over 800 trees in his Langhorne orchard, on the bed of the Neshaminy Creek off Bridgetown Pike and Route 413. Just an enthusiast with another full-time job and a mother at home with Alzheimer’s, Larry rents the land for the orchard.
So why don’t we see pawpaws in the grocery store? Unfortunately they don’t travel well. They need to be eaten a few days after picking. Oh, and did I mention they are only in season for about two-three weeks a year?
So last Thursday we were meeting to talk about a Slow Food tour we were going to host the following week. We had to change the date and move it back two weeks because the pawpaws were not ripening due to our cloudy, rainy summer.
As we began walking around the orchard, Larry showed me how to tell when the fruit is ripe – when the fruit has a slight squish to it and only when its larger than your hand. Larry started to notice there seemed to be more ripe pawpaws then then his last trip to the orchard the day before. Uh oh.
We began packing boxes. I promised to take the fruit to local Bucks County chefs to see what they could do with them. This was going to the be the year of the Pawpaw as far as I was concerned!
I thought most chefs would use the pawpaw for desserts but Chef David Zuckerman from Earl’s at Peddler’s Village in Lahaska made grilled prawns in a Thai pawpaw sauce. Nice.
Since the farm tour got cancelled (maybe due to the changing date of the harvest), I will be hitting the streets with the pawpaws this weekend attending farm markets and festivals with my funny fruit.
Kimberly will be at the Wrightstown Farmers Market this Saturday with her pawpaw harvest. Be sure to stop by!
Thoughts on the New Year
We have much to be grateful for here in Bucks County. As we move into a new season with its own beauty and bounty (apples and pumpkins!), we’ve got to be thankful that we live here. Good food, good wine and good community.
Mark and I recently observed the Jewish High Holy Days of Rosh Hashanah and Yom Kippur. For those of you unfamiliar with Jewish rituals and tradition, the ten days between Rosh Hashanah (the Jewish New Year) and Yom Kippur are a time of both celebration and deep reflection, the holiest time of the year for Jews. It is a time to look back on the past year, reflect on our actions, forgive and be forgiven, and renew ourselves to start a new, better year. It is serious stuff.
It’s also very much linked to the seasons. Even though the Jewish holidays “move” around in relation to the Gregorian calendar (due to it being a lunar, not solar, calendar), the High Holy Days, and the harvest holiday which follows (Sukkot), always take place in the fall. So it really feels like a change, that the year is turning.
I had one of those “Duh!” moments I’ve been having a lot this past year. At Rosh Hashanah we traditionally eat apples dipped in honey and wish our friends and loved ones a “sweet New Year.” If you had asked me a year ago the significance of apples and honey I would have shrugged. But—duh—I learned this year that both apples and honey are harvested in the fall. Apples I knew about, but thanks to the Milk House Farm Market in Newtown I learned that honey is also an autumn product. I’ve been tracking their progress since they decided just this year to start beekeeping and honey production.
This is also a time that we take stock. Mark and I are very grateful for all that we have in our lives, and that includes our new online—and on-the-ground—community. We’ve enjoyed the new people we’ve met over the last year, and are grateful for the warmth with which we’ve been welcomed. May it be a healthy, prosperous and sweet year for us all.
Blooming Glen Pork and Catering
by guest blogger Rich Baringer
On a summer weekend, as you drive through “food alley” on Rt. 113 in Blooming Glen, you’ll see a bit of a traffic jam at Blooming Glen Catering and Pork Products. The parking lot is packed with cars, trucks and even bicycles as folks flock to Big Bob’s BBQ for a sandwich or some ribs. But if you stop in at their retail store, you’ll find the real treasures—all things pork.
You can buy things like pulled pork, salads (their chicken salad is very good), deli meats and cheeses, even their own dried beef. Take a look at the fresh meat cases, though. As a good butcher should, they offer any cut of pork that you might need, all freshly cut.
Probably most popular are the smoked and cured meats. Try the incredible smoked chops for a quick meal, or a meaty smoked ham hock for soup. They offer a number of delicious sausages—country, sweet and hot Italian, smoked, and kielbasa. Their bacon is “to die for” and for my money, they’ve got the best scrapple this side of Lancaster. During the holidays, their wall is covered with orders for their great honey-glazed spiral-cut hams – a staple on the holiday table for many in the area.
Blooming Glen Pork began in 1865 by hauling their products to Reading Terminal Market in Philadelphia by horse and carriage. They left the Market in 1997, but owner Bob Moyer, the 6th generation to run the business, continues the family’s standard of excellence here at home.
So visit Blooming Glen Pork (or “The Pig Place” as Jake, my 3 year-old son calls it). Go hog wild (did I really write that?) supporting yet another Bucks County culinary delight.
Blooming Glen Catering and Pork
1248 Route 113
Blooming Glen, PA 18911
(215) 257-2710
Retail Store Hours:
Wednesday: Noon – 6 pm
Thursday: 8 am – 6 pm
Friday: 8 am – 6 pm
Saturday: 8 am – 4 pm
Another bear sighting in Bucks County
by guest blogger Elisabeth Villarroel
The latest Big Bear Natural Foods market in Bucks County has been spotted in Langhorne!
One of the original health food stores in the area, this family-owned business opened its first shop in Morrisville in 1971, expanded with three New Jersey locations (Ewing, Lambertville, and Pennington), and now returns to Bucks County with a Langhorne store.
I had heard great things about Big Bear, but had never made it to any of the other locations. However, once I heard the new store was opening close to me I couldn’t wait to check it out. An official grand opening will be held in mid-October, but the Langhorne market had its soft opening in mid-September; the doors opened and registers were ready for business, but the shelves were still being stocked and many of the store’s amenities, such as the juice bar, were not yet in place. I wasn’t the only one anticipating the opening though. Both times I went in during the first week I waited amidst boxes on a line a few people deep.
The 38-year old business is still run by original owners Eileen and Habib Gardee, who have made a point of featuring products and produce from the community. Big Bear has partnered with local businesses such as Awesome Foods, a Montgomery County company that produces prepared raw foods; Fruitwood Orchards in Monroeville, NJ, which provides honey; Podere di Melo , a West Amwell, NJ farm that supplies certified naturally grown eggs, and Bucks County’s own Brad’s Raw Chips.
Genya Gardee took a moment from stocking shelves to tell me that the Langhorne market is the biggest of the five stores and, in addition to a large variety of health foods and specialty products, the Langhorne location will serve made to order fresh prepared foods, such as sandwiches and salads and have a juice bar offering organic wheat grass shots, organic vegetable juices, and smoothies. The new shop also will be bringing in organic produce and meats, including Amish Country chicken from Eberly Farms, and is seeking out partnerships with other local farms and producers.
I would be doing a disservice to Big Bear by not mentioning its large selection of gluten-free products, including a frozen foods area that has many gluten-free entrees in addition to a wide selection of other organic and vegetarian/vegan selections. As someone with food allergies, it is reassuring to know there is a local business focusing on special dietary needs. And, like the other locations, the Langhorne store’s shelves are packed with nutritional and body care products and housewares. With the newest Bucks County shop, Big Bear Natural Foods is sure to be a frequent stop for me and a great addition to the area.
Big Bear Natural Foods of Langhorne
1246 Lincoln Highway
Langhorne, PA 19056
Chef McBeth demos gluten-free at Wrightstown Market
For her chef’s demonstration at the Wrightstown Farmers’ Market on Saturday, September 26th, Chef Dawn McBeth will prepare gluten-free Indian Vegetable Fritters, made with rice and garbanzo bean flour and local vegetables, and a Vegetable Frittata with Roasted Tomato Sauce.
“There are so many ways to take advantage of all the beautiful vegetables at the market,” says McBeth. “I counted 18 different kinds of eggplant, purple potatoes, celeriac—and all can be so simple to prepare.”
McBeth, an inspired cook, owns Ambrosia, a family-run bakery in Stockton, New Jersey. She sells her family’s wares at the Wrightstown, New Hope and other farmers’ markets in the area. She is known for the creative prepared foods—salads, quiches, onion tarts, fruit pies and other baked goods—offered at her stand, most of which use the products sold by her fellow vendors at the market.
Fresh from the market: September 26th
Who says summer is over? Well, it may be, but there is still a lot of growing and harvesting going on in Bucks County. Here’s all the great vegetables and fruits available at many local farmers’ markets this week. See our Food Events in Bucks County calendar for listings of weekly area farmers’ markets. For a listing of year-round markets, roadside and “pick your own” farms in your neighborhood, see our previous post.
This week’s freshly picked vegetables are: arugula, Asian turnips, beets – golden, white and Chiogga; bok choy, broccoli, cabbage, celeriac, celery, chard, collards, corn, cucumbers, eggplant – oriental, lavender, white, Fairytale, Turkish, Sicilian and Zebra; garlic, herbs – dill, basil, oregano, cilantro, fennel; kale, leeks, lettuces & salad mix, okra, onions- red and yellow; peppers – green bell, rainbow, pablano and chili, cherry bombs, jalapeños, Hungarian wax peppers, sweet; pickles, potatoes- pink banana pot, Yukon gold, red norland, and white baking; pumpkins, radishes- french breakfast and cherriette; rainbow carrots, scallions, shallots, spinach, squash – zucchini, yellow, magna; Stevia, string beans – green and yellow horticultural (flat); tomatillos, tomatoes, winter squash – delicata, butternut, acorn, spaghetti, buttercup.
Freshly picked fruit: apples, cider and pears.
In addition, many markets are selling grass-fed locally grown beef, pastured poultry and eggs, cow and goat yogurt, goat cheeses, lamb, homemade pies and sweets, breads, cookies, muffins, scones, raw veggie chips, raw honey, organically grown flowers, freshly roasted organic coffees, prepared foods, Italian “gravies” and tomato pies, plus handmade soaps, fiber products and handcrafts!
Thanks to Anne Biggs and Robin Hoy of the Wrightstown Market and Kristen Perry of the Linden Hill Farmers Market for their help on this list.
Interested in showing your support of buying and eating local? Check out the new marketplace on the Buy Fresh Buy Local Web site. Get a t-shirt, hat or bumper sticker and show the world you eat local.
