Peppers and tomatoes purchased at the Wyck Farm Market in the Germantown section of Philadelphia on October 23, 2015, photographed in Ricketts Glen
Oct. 23, 2015–Wyck Farm is an underappreciated treasure in my neighborhood in Philadelphia (as I’ve said before, for instance last July and last November). At the weekly farmers market that opens on the sidewalk of Germantown Avenue every Friday afternoon from May until around Thanksgiving, you can buy fresh-picked gourmet produce for a friendly, neighborhood price. You can also pick up gardening tips, in a stroll through the garden behind the fence, which is open for self-directed tour during market hours, or in a chat with the farm manager, Katie Brownell. Her weekly newsletter is also a fount of tips. In fact, it is what drew me to the market today.
Duly alerted, I hustled on over. I came away not only with some last-of-the-season tomatoes and peppers but some hardier greens that can shake off a frost and will keep the market open until Thanksgiving.
Wyck Farm Market
6026 Germantown Ave.
Philadelphia, PA 19144
Saturdays, 2-6 p.m.
One item that the newsletter put on my must-buy list was escarole. “This week will be the first for escarole, one of my all-time favorites,” Katie wrote. Really? Escarole? I rarely buy it, which turns out to have been an inexplicable oversight, given that I like braised greens such as spinach and kale, and there’s hardly a better green for braising, as I realized when I tried Katie’s suggestion for what to do with it (see below).
The Wyck Farm Market (above) on the brick sidewalk of cobblestoned Germantown Avenue, and just over the fence, Wyck Farm (below)
The tomatoes were weathered, as to be expected this time of year, but as tasty and sweet as at their summer peak, and like no other tomatoes we’ll see for seven or eight months.
An assortment of peppers
Escarole (left) and mustard greens
This is what Katie does with escarole: “Chop it up and throw it in a pan with olive oil, garlic, about ¼-cup of vegetable broth, and salt and pepper, cook for about 10 minutes until the broth mostly cooks off and the escarole is wilted, and enjoy a perfect autumn side dish!”
Price: $2/bunch mustard
French breakfast radishes