The Dirt: What To Get At The Farmers Market This Weekend

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Happy National Farmer’s Market Week, everyone! If your meals at this time of year aren’t positively bursting with locally grown goodness, you probably need to examine your life. Not sure where the market most convenient to you is? Check out this handy map of markets run by The Food Trust or Farm to City’s comprehensive listing. Once you’ve found your market, you might also be lucky enough to find some of these local treats as well.

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The Dirt: What to Get at the Farmers Market This Weekend

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To be honest, you don’t really need me this week. Between the buckets of gladiolas, piles of peppers and cucumbers, and box after box of fragrant tomatoes, it’s kind of impossible to go to a farmer’s market this week and not immediately see how much good stuff is out there. Here are a few things that you should make sure not to overlook.

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The Dirt: What To Get At The Farmers Market This Weekend

Watermelons

Between berries. stone fruits lush handfuls of basil, brightly colored bouquets of zinnias, and ever more tomatoes cropping up, this is one of the most pleasant times of the year to check out a farmer’s market. You have my permission to overwhelm yourself with zucchini, to opt for a full dozen ears of sweet corn, and to throw in that extra pint of cherries, because if we know anything it’s that summer isn’t without end and for now, it’s high July and all those vegetables aren’t gonna eat themselves.

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The Dirt: What To Get At The Farmers Market This Weekend

 

SunGoldTomatoes

Break out the giant scissors again because The Food Trust is celebrating the opening of another new farmer’s market this weekend! This one, the product of a partnership with Congregation Rodeph Shalom, is at Broad and Mount Vernon on Sundays from 10 to 2. In addition to the usual fruits and vegetables, they’ve also got a bagel vendor and a dazzling array of smoked fish from Neopol’s Smokery! There may be no more perfect brunch than a bagel with smoked fish and a schmear–unless it also includes a few capers and cucumbers. Here are a few more suggestions for what to eat alongside…

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First Look: PS & Co.

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Just steps away from Rittenhouse Square, PS&Co has opened and owner Andrea Kyan is working to create offerings to “win over even the most diehard cheesesteak and soft pretzel guy.” A righteous challenge to the indulgence of Parc, the caffeine of la Colombe, the gluten-temptation of Metropolitan, and the siren song of Shake Shack, everything at PS&Co is vegan, gluten free, kosher, and organic.

And whereas Hip City Veg swaps animal protein for plant-based chick’n and seitan steak, PS&Co’s approach relies more heavily on creating appealing texture, flavor, and color combinations using whole ingredients. Trade in your roast pork ramen for a forbidden rice ramen salad. Sub out spicy tuna maki for an avocado nori roll sauced with wasabi cream instead, get the idea?

Good. Because we’ve got the pictures. Check ‘em out (along with some early impressions) after the jump.

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The Dirt: What To Get At The Farmers Market This Weekend

Peaches

It’s really hot out, but lucky for me, I have the kind of job that I can largely do from within the sweet, sinful delight of air-conditioned splendor. You know who doesn’t have that kind of job? Who has the opposite of that kind of job? Farmers.

This weekend, while you party in the USA, celebrating your freedom to enjoy cold, alcoholic beverages, light things on fire, and eat meat scented with charcoal and patriotism, be grateful for those whose blood, sweat, and tears went into the production of your sweet, sweet cheeseburger and your corn on the cob. That’s right, I said git yerself to the farmer’s market.

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About Last Night: Relish Butter And Hot Dog Jus

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You know what would make any 28-day dry aged New York strip steak even better? Hot dogs. At least that was the working theory last night, at the 26th Foobooz Open Stove Night at COOK. The battle went down between up-and-comers Geno Betz of Stateside, assisted by Blaise Sideris, and Alex Busch of Brauhaus Schmitz, assisted by Dan Britt.

So let’s see how it all shook out, shall we?

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