Friday, November 16, 2007


This Saturday will be the last market at the Farmers at the Firehouse market in the strip district. It is at 2216 Penn Avenue, between 22nd and 23rd Streets, I believe. It starts at 9:30. Get there early to get the best stuff.

From the Slow Food website, here is a list of market highlights:

"Fill the winter larder with power proteins:
Patrick Weakland's 100% grass-fed beef.
Dave and Karen Heilman's pork.
Pam Bryan's Puckerbrush Farm lamb, also dyed wool and knitted items.
Zillion squashes, DO try the Red Kuri, a tasty, dense-fleshed Hubbard type, in Thanksgiving pie.
Fingerling potatoes.
Lettuce, spicy greens, braising greens.
Three colors of kale: Red Russian, Winterbor, Lacinato.
Broccoli, cauliflower, radishes, turnips.
Lebanese delights, savory and sweet. Old-world breads, pastries
Guest vendor: Pioneer Farm: Matt Carroll will be selling FRESH pastured turkeys. Sizes range from low teens to low twenties. Price $3 lb. They will need to be frozen, so plan your freezer space accordingly.
Harmony Hill Farm: Patrick Weakland's 100% grass-fed beef from short, stout and efficient Lowline Angus cows. We've heard raves from customers who bought earlier this fall.
Misera’s Organic Farm – Steve’s organically-raised chickens and eggs.
Rose Ridge Farm – Deanna will have a very limited amount of organically-raised beef. "

Back to me again. . .
You can also look here:

The Turkey vender (Matt Carroll) told me last week that he will also have ground turkey this week, though it's not mentioned officially. He said those turkeys just kept on growing. . . Most of the other meat vendors sold their products through the laptop butchershop and you had to have placed your orders already, so make sure you get there early to pick up any extra supplies they may have brought if you did not already order. There is a beef vendor who will be there, though, who was not offered through the laptop butchershop.

In addition to ground turkey, eggs, and maybe some beef, I will be picking up some squashes and pumpkins. This butternut bisque does not require any celery! From Simply in Season

2 TBS Butter
1medium onion chopped
1 Cup Carrots diced
Melt Butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.
3 cups chicken or vegetable broth
Add, cover and simmer for 10 minutes.
2 cups winter squash
1/2 cup plain yogurt (I used heavy cream)
1 cup evaporated milk or additional plain yogurt (here I used the yogurt)
2 TBS maple syrup
Add and blend/ puree until smooth (Skip this step if a chunky soup is preferred). Season to taste with salt, pepper, garlic and onion powder. Garnish with sour cream or plain yogurt.

I sauteed some mushrooms and threw those into a well-blended soup (I used my handy-dandy immersion blender). I garnished with a dollop of pear sauce. It came out superbly excellent. Fantastic for a night preceding a snowy day.

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