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Farmers Market

NEWS
May 24, 2012
1 head cauliflower, cut into small florets 3-4 tablespoons extra virgin olive oil 3 cloves of garlic, cut in half 1 or 2 peperoncini (small, dried hot peppers) 6-8 anchovy fillets, chopped Salt and freshly ground black pepper 1 pound penne rigate or orecchiette pasta 1 cup grated pecorino cheese   1. Blanch cauliflower for 5 minutes, drain, set aside. 2. Heat olive oil in a large skillet over low to moderate heat. Add garlic and peperoncini to the hot oil; turn until garlic is golden, then remove garlic and peperoncini.
NEWS
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
NEWS
May 24, 2012 | By Virginia A. Smith, INQUIRER STAFF WRITER
It's farmer's market season once again, and Bob Pierson is zipping around the edges of Rittenhouse Square this Saturday morning long before any customers arrive, helping farmers hoist their white tents, moving folding tables and heavy coolers, counting heads, and ticking off the minutes till the eight-year-old market reopens, like it's the Kentucky Derby or something. On the dot of 9, Pierson shouts, "OK, we're ready to sell! We're open!" Within a half-hour, the sidewalks around the square are bustling with walkers, runners, and shoppers loaded up with babies, dogs, and canvas bags, many stopping to sample teeny squares of goat cheese or dabs of homemade hummus from the very farmers and artisans who made it. As head of Farm to City, which runs this and 15 other farmer's markets in Philadelphia and the suburbs, Pierson is in his element, which is to say smack dab in the forefront — and middle — of the local food movement in Philadelphia.
NEWS
May 24, 2012
1 quart ripe strawberries 2 tablespoons maple syrup or other sweetener 1 tablespoon lemon juice 1. Wash, hull, and cut strawberries into 3 or 4 pieces each. 2. Add lemon juice and maple syrup. Mix gently. From the kitchen of Giuliana and Bob Pierson Per serving (based on 6): 49 calories, 1 gram protein, 12 grams carbohydrates, 9 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 2 grams dietary fiber.
NEWS
May 11, 2012 | By Meghann Myers, MEDILL NEWS SERVICE
WASHINGTON - Farmers markets are a popular source of reasonably priced fresh produce, but across the country many accept only cash or checks - a big problem for low-income shoppers using food stamps. The U.S. Department of Agriculture is trying to change that. Agriculture Deputy Secretary Kathleen Merrigan this week announced a $4 million grant for states to help implement wireless technology that will allow more farmers markets to accept Supplemental Nutrition Assistance Program benefits, or food stamps.
NEWS
April 12, 2012 | Craig LaBan
Kristian Holbrook's been trying to perfect Hummingbird for nine years. "And I'm still trying," says the cheesemaker at Doe Run, the Chester County dairy on Urban Outfitters founder Dick Hayne's estate. Holbrook's modesty is really admiration for Robiola Bosina, the luscious Italian that was his inspiration. But creamy Hummingbird, which flows with the fresh tang of both sheep and cow's milk, was good enough for a coveted first prize in 2011 from the American Cheese Society. Holbrook makes several other fine cheeses, including an aged, gouda-like Seven Sisters.
NEWS
March 30, 2012 | By Kathy Boccella, Inquirer Staff Writer
When he drives up and down Lancaster Avenue, Steve Bajus sees banks and drugstores, restaurants and retail shops, gas stations, and car dealers. What he doesn't see is fresh food. "There's a void," said Bajus, who owns commercial properties all along the Main Line. So he got the idea to put a farmer's market in the space that used to be Borders Books in the Rosemont Square shopping center until it went out of business last year. "They did a great job there. . . . It's unfortunate," he said of the company's collapse.
FOOD
January 5, 2012
Here is of list of some of the outdoor farmer's markets in the area that will operate in somewhat sheltered locations this winter: Suburban Station Farmer's Market: Noon to 6:30 p.m. Thursdays, 16th Street Concourse between Market and JFK near the 16th Street elevator. Rittenhouse Farmer's Market: 10 a.m. to 2 p.m. Saturdays, 18th and Walnut Streets. Chestnut Hill Growers' Market: 10 a.m. to 1 p.m., on second and fourth Saturdays January through April.
FOOD
October 27, 2011 | By Ashley Primis, Inquirer Staff Writer
The Honeycrisp has become the Kim Kardashian of the apple world: It came out of nowhere, relatively recently (it was released commercially in the '90s), and with some marketing brilliance, took the fruit world by storm. Of course, there's a good reason people keep coming back to the Honeycrisp. It's sweet, uncontroversial, and delicious. It flies off the shelves, and keeps really well, which is why growers love it, too. Sort of. "Honeycrisp is by far the favorite apple," says Melissa Allen of Beechwood Orchards in Adams County.
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