The Dirt: What To Get At The Farmers Market This Weekend

After a well-deserved week off, all area farmer’s markets are back on schedule for tomorrow. That means that Rittenhouse, Fitler Square, Clark Park, Bryn Mawr, and Chestnut Hill will all be present and accounted for, so you can stretch your legs and restock on local food following a shut-in weekend.

Fireside Tonic – Food and Ferments is back at Rittenhouse this weekend and along with their fermented vegetables they’re bring another, brand new immune booster to add to your arsenal for cold and flu season. Fireside Tonic is a base of apple cider vinegar sweetened with honey, and boosted with potent natural cold fighters garlic and ginger. Swig this intense brew on its own or take a creative approach to cocktail mixing.

Pork Roasts & Duck Legs & Lamb Shoulder Chops – The lovely folks at Canter Hill Farm are in the process of welcoming new lambs to their flock! To celebrate, they’re offering a sale on all of their “fancy meats” this week. That means lamb chops, pork roast, and duck legs—duck confit, anyone?—all for a few busk off per pound. Check them out at the markets in Chestnut Hill and Bryn Mawr.

Leafy Greens – Those mild temperatures we enjoyed well into December meant that the autumnal greens lasted extra long this year. Now that temperatures have dropped in earnest, there are fewer greens to be found, but Rineer Family Farm (at Rittenhouse and Chestnut Hill) still has a fantastic selection. Curly kale, laminate kale, collards, brussels sprouts, and even delicate baby spinach and spring mix.

Potatoes – Look, potatoes are never the most exciting things at the farmer’s market, especially when they’re overshadowed by late summer and autumn favorites. This time of year though, when roasted and braised meats are the most potent local pleasures we’ve got (besides whiskey) potatoes are pretty darn great. Livened Family Farm at the Clark Park Market has an especially lovely selection at the moment, which includes Red Thumb fingerlings, Russian Banana fingerlings, Kennebec, Yukon Golds, and Purple Majesty potatoes. Need more convincing? See duck confit suggestion above, and then think about what else you can do with that duck fat.