Alex Jones, Farmstand Product Manager So many beautiful and delicious treats to discuss this week! But first, I want to quickly recap last Saturday's Scrapplefest at Reading Terminal Market, our biennial celebration of the traditional Pennsylvania Dutch breakfast meat. Amongst reps from the likes of Big Scrapple companies like Dietz & Watson handing out samples to eager eaters were our friends from Stryker Farm, producers ofdelicious heritage breed pastured pork - including scrapple. Farmer Nolan Thevenet and his lovely mom served more than 500 pieces of scrapple. We're really happy and proud that one of our small, sustainable vendor farms was able to share their products at Scrapplefest, and we're so thankful to the Thevenets for taking the time to come down and spread the good word. Grab a pack of their scrapple to try this weekend!
And now, new and notable goodies to look for this week: CORTLAND, NORTHERN SPY, and YORK IMPERIAL join the ranks of our apple offerings- all are great for baking and desserts, with the Yorkbeing especially versatile for all your apple needs. And Terhune Orchards sends us CRAB APPLES, the wild relative of Malus domestica. These tart little fruits make an amazing jelly, but don't take my word for it, let the Crab Apple Queen share her recipeswith you! And don't miss out on our bulk special on Paradise Hill Farm's NO SPRAY HEIRLOOM CRANBERRIES at just $6/lb loose (see below for more info on this one-of-a-kind Pine Barrens farm).
Root vegetables really shine this week: We're adding ORGANIC BLUE POTATOES, ORGANIC GOLD TURNIPS (with their lovely edible tops), ORGANIC RUTABAGA, ORGANIC RED RADISHES, and IPM WATERMELON RADISHESthis week. Root veggies are some of my favorites because if you store them properly, they can really come in handy - keep them in a plastic bag in the fridge and roast, boil, or bake (for the starchier guys) or shred/slice/chop into salads, slaws, or pickles as needed for their crisp radish cousins. Brassicas are in full force, too - pick up leafy ORGANIC BROCCOLI RABE from Blooming Glen or Taproot Farm's pretty (and pretty good for you) BRAISING BOUQUET, a mix of mustards, kale, and tender komatsuna. Or go for hardier specimens like ORGANIC ROMANESCO or IPM WHITE CAULIFLOWER to make food memoirist/my idol M.F.K. Fisher's classic cauliflower cheese or crunchy, sweet-savoryKung Pao Cauliflower. And finally, we've got the first BRUSSELS SPROUTS of the season, available in pints and quarts from Trauger's Farm!
A few other treats we're highlighting this week:Roundtop Farm's ORGANICALLY GROWN POTATO CHIPS! Made with chemical-free potatoes and fried in pastured pork lard, these ultra-crunchy, melt-in-your-mouth snacks are dustedwith a bit of Celtic sea salt for a perfectly satisfying snack -with no GMOs or trans fats. And Lisa from Obis One will be at the Farmstand on Friday from 10am-2pm sampling her candy-like, antioxidant-rich BLACK GARLIC! Stop by to try this unique ingredient that adds tons of flavor to any dish (and tastes sublime on its own).
On Saturday from 10am-2pm, we're sampling another NATURALLY RAISED TURKEY raised atThe Howe Farm and roasted to perfection by our friends at 10Arts Bistro! Give this never-frozen local bird a taste and place your Thanksgiving pre-order right at the Farmstand! But we can't forget dessert: Wild Flour Bakery will also be here, sampling their decadent, locally sourced holiday PIES and PUMPKIN ECLAIRS, also available for pre-order at the Farmstand. Celebrate Thanksgiving early with us and take care of your holiday menu planning on Saturday!