OFFICIAL MARKET BLOGGER Stef Perna (treatbelly). Stef was lucky to score some tender garlic scapes from Savoie Organic Farm for her scape/pistachio/parmesan pesto. Want the details (or just need to know what scapes are)? For that, you’ll have to follow
OFFICIAL MARKET BLOGGER Donna Hutchinson (MyTastyJourney). Donna roasted asparagus from Viereck Farms and tossed it with pasta, but the special sauce? That you’ll have to find out by following the link to her blog here.
OFFICIAL MARKET BLOGGER Susan Mauer Lynch (YellowRoomUpstairs). Susan bought the first peas from Viereck Farms and crisp fresh scallions from Our Yards Farm, and hurried them into the saute pan. Follow the link for the details here.
OFFICIAL MARKET BLOGGER Stef Perna (treatbelly) turned strawberries from the Market into these tempting pastries called galettes. I’ve never heard the word either. Follow the link to her blog post here.
SPECIAL BLOG POST FOR MEMORIAL DAY from our Market Blogger Denine Gorniak (TheBicycle-Chef). Denine recommends Asparagus Bruschetta or Toast for a seasonal holiday treat. “I predict this will be the next big foodie thing to usurp avocado toast! The entire
Johnny Marzetti OFFICIAL MARKET BLOGGER Susan Mauer Lynch (YellowRoomUpstairs). Johnny Marzetti. The ingredients are easy to get at the Collingswood Farmers’ Market. Butter, ground beef, and shredded cheddar cheese from Hillacres Pride, Crimini Mushrooms from Davidson’s Exotic Mushrooms, onions from
Strawberries and Biscuits Denine Gorniak (TheBicycle-Chef) started with sweet fresh strawberries from ATBuzby Farms, then added oranges, Grand Marnier, and vanilla. The whole concoction goes over biscuits enriched with sour cream and whipping cream. Wow. See her post here.
Strawberry-Rhubarb Jam Stef Perna (Treatbelly) eats rhubarb raw, which is rare, but she also pairs it with strawberries to make jam, which is divine. Check out her blog post featuring Springdale Farms’ strawberries and rhubarb from Flaim Farms. See her post
Bison Rib Eye Susan Mauer Lynch (Yellow Room Upstairs) features spinach, tomatoes, potatoes, and pullet eggs in her post—all from her SAT MAY 06 visit to the Market—but the entrée is bison from our new vendor Buck Wild Bison. See
Vendor: Inspired Brews Kombucha INSPIRED BREWS OLDE CITY PHILADELPHIA KOMBUCHA FERMENTARY Patricia DiJulio (Southjerseygirlsgrub) visited the awesome women of Inspired Brews to get the inside-the-fermentary story on how this local company is making its mark. See her post here.