Mother Nature has been on fast-forward in the Philadelphia region this year. Halloween jack-o-lanterns were dusted with snow, and New Year’s Day felt more like the first day of spring. The mild winter has accelerated farmers market season, and the asparagus, strawberries and peas that herald the lush bounty of the growing season ahead are already being harvested.

Both The Food Trust and Farm to City operate a bevy of excellent markets in every nook and cranny of the city – visit their websites to find a farmers market convenient to you – but a few markets stand out for their prime locations and weekend hours, as well as excellent purveyors supplying superlative ingredients. From select salad greens to steaks with a conscience, you’ll find only the best from our favorite farmers market vendors. 

 

Sallyann Jennings and sister Mary Beth Melton are the fourth generation to work their familly’s 100 historic acres in Medford, NJ.  The land was once tilled as a working farm; now the sisters humanely raise beef and free-range laying hens on grass, all without the use of corn or grain feed, antibiotics or hormones. Stock up on this deliciously local protein – including ground beef, steaks, short ribs, liver and eggs – with a Saturday visit to Fitler Square Farmers Market, located in one of Philadelphia’s most beautiful neighborhoods. 

 

West Chester, 610-793-2834
Bunches of just-picked shiso, pale-yellow oyster mushrooms, springy fresh soy beans and rosettes of bright, bitter greens for stir-frying populate Queen’s Farm table every Sunday at the Headhouse Farmers Market. Farmer Zuohong Ed Yin couldn’t find the Asian vegetables he desired at home in Chester Country, so began growing his own on three acres in his backyard with wife Xiuqin Qin in 2003.  A recent expansion to 34 acres has allowed the pair to scale up to an array of 100 vegetables, mushrooms, herbs and beans; be sure to ask the farmer and his daughter, who works the market every Sunday, for advice on preparing anything you aren’t familiar with – the only thing better than the selection from Queen’s Farm is the personal service. 

 

Farm-to-table has emerged as the guideline for 21st-century cuisine, regardless of the style of cooking. The micro-greens, edible flowers and delicate lettuces that chefs rely on to provide feathery textures and subtle flavors are available to the public from Brogue Hydroponics at West Philadelphia’s Clark Park Farmers Market, which runs twice a week in season. Organically grown in nutrient solutions and a medium of peat moss and perlite, Brogue’s elegant blends of micro greens like the Fine Herb Blend of cilantro, basil, amaranth, bull’s blood beet greens, dill, fennel, celery and flower petals can elevate simple salads to the level of fine cuisine, as well as add antioxidants, vitamins and fresh style. 

 

Organic Mechanics: Down to Earth Harvest
Kennett Square
As the only certified-organic grower at the vibrant Rittenhouse Farmers Market, Phil Smeltz and Robert Todd are uniquely positioned to provide vegetables to the uptown crowd from the farm they operate in Kennett Square. Look for early-season peas, baby greens, beets, carrots, radishes, dandelions and cabbage; the summer harvest will bring corn, melons, tomatoes, basil, garlic, eggplants, kale, peppers and parsley.  The two young farmers take an extremely personal approach to growing – their motto is “Eat like your life depends on it.” 

 

You don’t have to say “chevre” like a Parisian to score glamorous goat cheese from Shellbark Hollow at the Chestnut Hill Growers Market. Just point at your choice of fresh creamy spreads whipped with flavorful additions of honey, garlic chives or marinated sun-dried tomatoes and herbs, among others.  If you take your goaty goodness firmer, Shellbark’s marinated bricks of chevre jarred in olive oil make for an impressive -- and instant -- appetizer. Cheesemaker Pete Demchur and his sister Donna Levitsky coax award-winning fromage from their herd of Nubian goats in West Chester – every product is less than a week old when you make your purchase. 

Saturday, 10am-1pm 

FELICIA D'AMBROSIO is a Philadelphia-based food writer. Her work also appears in City Paper, GRID, Metro, and Keystone Edge. Send feedback here.

PHOTOS:

Swiss Chard at Down to Earth Harvest - Rittenhouse

Phil Smeltz of Down to Earth Harvest

Robert Todd of Down to Earth Harvest

At the Rittenhouse Farmer's Market

Sallyann Jennings of Jennings 1785 Farm at the Fitler Square Farmer's Market

Organic grass fed beef from Jennings 1785 Farm - Fitler Square Farmer's Market

Fitler Square Farmer's Market

Photographs by MICHAEL PERSICO