Thursday, Oct. 7, 2013
It is one of 25 markets in the Philadelphia area that are managed by the Food Trust.
– Mark Thompson
What I Bought
sweet dumpling and butternut squash
I tried out a recipe I saw recently in the New York Times on this butternut squash. I cut it into pieces, tossed them in olive oil, baked them until the began to brown and drizzled them with tahini-lemon sauce, made by blending a quarter cup of tahini with three tablespoons of lemon juice, thinned with a little water. The most surprising thing I learned from this recipe is that you don’t have to peel butternut squash. Who knew!
brussel sprout stalk and tatsoi
Price: $5 for brussel sprouts
This is one of the plushest heads of tatsoi that I’ve ever seen.
daikon and watermelon radishes
I cut these into wedges and quickly pickled them kimchi-style. I pickled the tops using a technique I first heard about from a Japanese American farmer at a farmers market in Los Angeles. I washed,chopped and salted them, then pressed with a weight for at last a day. I then give them a quick rinse to remove some of the salt and press them dry.
Tatsoi from the market, on a bridge over Wissahickon Creek