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An occasional report on food
finds in Philadelphia & environs |
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This page updated Sept. 20, 2003 |
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SITE NAVIGATION Home Reading Terminal Farmers' Markets Italian Market Chain Gangs Recipe
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Lycopersicon
Esculentum's
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Where, oh where, of where is Susie? Picking up paw-paws, put 'em in a
basket. Come along, boys, and let's go find her.
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She's a queen of old Hawaii. She can teach you how to hulu.
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I remember singing this awful lyric (or at least the first two verses) back in first or second grade. But I didn't know what a paw paw was until a couple years ago, when Earl Livengood starting bringing them to the Reading Terminal Market. These native American fruits will be available for only one or two more weeks at Livengood's Reading Terminal and South & Passyunk stands.
Fair Food Farm Foray
The folks from the Fair Food Project (which brings agricultural products created in a sustainable manner to the Reading Terminal Market every Friday) are off to pick pumpkins Saturday, Oct. 4, at the farm of one of its suppliers. You can join them. The $35 tab includes coffee and muffins before departure from the White Dog Cafe (founding benefactor of the FFP), transportation via school bus to Fred DeLong's Chester County farm, and a box lunch. The price of pumpkins picked and produce purchased at Phred's pharm come from your personal pocket. To make reservations (space limited) call (215) 386-5211.
Thanksgiving Alert
The South Jersey cranberrry harvest starts the first week of October!
Oops!
We goofed in the Sept. 12 update identifying the location of this cornucopia of winter squashes as the Italian Market. Instead, the sweet Delicata, Golden Nugget and Butternut squashes can be found at Earl Livengood's, either at the South & Passyunk market on Tuesdays, 2-7 p.m., or at the Reading Terminal Market on Saturdays.
Photo by Robert Libkind
Guacamole
Serves 4 as appetizer
The hardest part of making Guacamole (and it's not really hard) is picking out the avocado. With Haas avocados, you want to select fruit that, when gently pressed, gives slightly. If it's totally soft, it's probably turned into battery acid; if it's rock hard, it's indigestible. Prepare this dish immediately before serving. If you must make it in advance, don't hold it for longer than two hours in the fridge, with plastic wrap firm against the surface of the guacamole. (Don't believe the advice to place the pit into the guacamole to keep it fresh; it doesn't work.)
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Haas Avocados, 2 Onion, minced, 1/4 cup (optional) Garlic, minced, one clove (optional) |
Juice of one lime Caynne pepper, dash Salt, pepper to taste Cilantro, chopped, for garnish |
- Mince onion and, if desired, garlic.
- Cut avocado in half lengthwise, going around the large pit in the middle. When sliced, gently hold both halves and twist to free. Remove pit.
- Place avocado in mixing bowl with onion and garlic, pour juice in. Mash with a fork until it reaches the desired consistency – which is any way you like it. Some want it very smooth, others like it a bit chunkier. Add caynne, salt and pepper to taste, stir to mix.
- Top with cilantro garnish and serve immediately.
Another possible garnish: chop a seeded tomato.
Unless otherwise noted, prices are per pound,
and all reports and comments are based on personal
visits. Prices, of course, are subject to wild fluctuation, and what's here
today at 49 cents may be unavailable at any price tomorrow. So don't sue me
if you don't see it at the price quoted here, because it will cost you
lawyers' fees.
If you have a report you'd like to add, or any comments about the usefulness (or lack thereof) of this site, just contact me. I would particularly welcome reports on the various small farmer markets around the city and nearby suburbs.
If you would like to receive an e-mail to notify you when updated reports are available, just contact me.
© Robert Libkind, 2003
rlibkind@yahoo.com