Weather Forecast for Market Hours:
Cloudy. 70s. Market-tastic.
East Stage Music Tent.
There’s no telling whether Kevin Monko will appear solo (unlikely), or whether he’ll invite one or more of the members of Candy Volcano to play along. Either way, it’ll be a treat.
West Stage below PATCO.
Marc Sengin is very much a solo act, but with his new harmonizer he’ll sound like a trio. You’ll think you’re listening to Peter, Paul, and Mary (or a dozen other acts from the 60s and 70s). Bring a tambourine and play along.
What’s in Season
The summer crops are starting to appear – rejoice! Here’s what some of our farmers and vendors report:
Formisano Farms will have fresh red and white onions, red, Savoy and green cabbages, broccoli (weather depending), peas, orange and purple carrots (!!!).
Fruitwood Farms will have asparagus, strawberries, cherries, beets, kale, swiss chard, squash, cucumbers, radishes, sugar snap peas and honey.
Hillacres Pride has on special for Father’s Day – a pastured ground beef bundle six packs (1lb each) for only $32. Also plenty of cheese for your picnics and beef jerky and snack sticks – great gifts for dad!
Cheese Etc is bringing ‘Tonewood Jam Session’ beer spread! Sharp cheddar blended with Tonewood Brewery’s Session IPA, sriracha, & homemade onion jam. Pick up a spread gift box, perfect for Dad or your BBQ!
Inspired Brews will have their Sunset (pineapple, grapefruit, ginger, date, beet) and Gingery (lots of ginger root) kombucha at the Market.
This Week’s Guest Vendors
Buck Wild Bison (See Susan Mauer Lynch’s Blog Post: Chipsteak Poutine)
Garden State Juice Company (Squeezed from our own vendors’ produce)
Barn and Stone House Soap (Ask about their His ‘n’ Hers Shaving Soap!)
Green Aisle Grocery bringing sesame soy asparagus pickles, roasted morel and shallot butter, apple hibiscus preserves, chile lime salt, raw cashew butter, vegan pesto and “TONS MORE!” (Ask about their Summer Special CSA!)
Weckerly’s Ice Cream bringing The Katydid! A super chocolatey mint ice cream sandwich, reminiscent of an Andes Mint made with fresh locally grown mint. The other is called JUNEBERRY JOY (juneberry ice cream and buttermilk ice cream on almond oatmeal cookies). It is made in collaboration with Philadelphia Orchard Project who are doing great work planting and maintaining fruit trees throughout Philadelphia. The juneberries were picked from trees right here in Philadelphia and $1.50 from the sale of each sandwich will be donated back to the organization. (Rumors of Chocolate Mint inspired by Andes)
MECHA Artisan Chocolates bringing the 4 piece Booze Box: Coffee Whiskey, Smoked Bacon Stout, Coconut Rum, and Pistachio Kirsch. (Pick up a box for Dad!)
Brookeberry Farms (Organic Berries) (Still just hopeful about berries being ready this week.)
Chloe’s Crème Puffs bringing creampuffs filled fresh to order! Flavors for the weekend are vanilla, chocolate & coconut plus strawberry shortcake cups, cupcakes & many more goodies!(They’ve sold more each time they’ve appeared.)
Flour+Oats Artisan Cookies (Welcome a new vendor on their debut appearance.)
Devil’s Creek Brewery (Come out and meet the brewers. Sorry; no beer available.)
Artist of the Week
Fred Chase Woodcraft. A man of few words, Fred describes what he does VERY simply: “Handcrafted wood bowls and vessels.” Permit us to say words fail us too. These works of functional art are unspeakably beautiful.
News from our Official Market Bloggers
Bison Chipsteak Poutine
Susan Mauer Lynch (Yellow Room Upstairs) was an early adopter of the bison offerings from Buck Wild Bison. Here she produces a dish popular in Canada pairing bison chip steak with thick cut French fried potatoes and mushrooms from Davidson’s Exotic Mushrooms and cheese curds from Hillacres Pride. Delicious and filling, and ready in just a few minutes unless you’re making your own fries.
Follow the simple instructions here.
Stef Perna (treatbelly) makes an oxymoronic “crustless pie that makes its own crust” while baking. Crazy, right? She’ll teach you how. Start with zucchini from Flaim, Fruitwood, Springdale, or other produce farmers at the Market, add some cheddar or other white cheese, onion, a bit of flour, some egg, and milk, and follow Stef’s simple instructions to create a deep quiche-like pie served hot or cold. Follow the recipe and see the scrumptious photos here.
Spring Pea and White Bean Dip
Christine Clarke (The Coveted Kitchen) took a beautiful photo of her pea-and-bean dip, but she also gave us this perfect shot of her “haul” from the Market last week, including those glorious peas. Kombucha from Inspired Brews, English Peas (Formisano Farm), Spring Mix (Savoie Farm), Green Beans (Springdale Farm), Zucchini (Les Viereck Farm), Kirby Cucumbers (A T Buzby Farm). Follow the instructions and see that gorgeous photo of the dip here.
Flour + Oats Cookies. We wouldn’t bring you just any old cookies. She’s only scheduled to make four appearances at the Market this season, so make a commitment to check out Lisa A. Russell’s individually wrapped small-batch cookies. The shortbread varieties are our favorites. Learn more.
For the Animal Lovers
In the Dog Tent. Our brand-new friends from the Paw it 4ward Foundation will be dispensing the Official Market Leashes and promoting pet health, safety, and the joys of giving animals a “forever home.” They’re bringing a wading pool to make life more comfortable for animals at the Market. Come and meet them.
For the Generous
Wellness partners with the Oaklyn Food Pantry to collect food donations for our food-vulnerable neighbors. Since their first appearance at the Market, we’ve donated more than the weight of an adult elephant in fresh produce. BUY 2 / GIVE 1 of anything if you can.
In Coming Weeks
SALSA CONTEST SAT JUL 08. The focus of the Second Annual Salsa-Making Contest is Jersey Fresh flavor (not heat!). Put together your best recipe using produce from our own vendors whenever possible and register soon. We’re limiting entries to the first 24! Official Market Bloggers and other Market Illuminati will serve as judges. Register Here!