Reading Terminal Market (Part 2)

[rlibkind]

Two Fair Food Farmstand items to pass along:

Country Time pork will be delivered tomorrow (Thursday, Dec. 6) for the first time in more than a month, when the owners, the Crivellaros, were involved in a traffic accident.

This week's farmstand e-mail newsletter includes fascinating information from manager Sarah Cain about integrated pest management. I learned an awful lot about the subject from it. I couldn't find a link to a web archive of the article, so below are the relevant portions.

* * *

Fair Food Farmstand newsletter, Dec. 4-9

At the Farmstand, we have always used the term 'Low Spray' in our signage as a way of signifying that a farm is using sustainable, but not organic, growing practices. However, the correct term for the growing method these farms use is IPM, or Integrated Pest Management, and we are now going to be using this term in our signage instead of 'Low Spray.'

IPM was developed in the late 1950's as a response to a boll weevil outbreak in the southern United States. It was found that by interrupting the life cycles of pests and diseases, farmers could control breeding and proliferation and dramatically reduce crop damage. The IPM program is multi-faceted, and the last resort is the spraying of any chemicals. The four main controls are Mechanical, Biological, Cultural and Chemical. Mechanical controls include the continual scouting for pests and damage, trapping with simple glue traps, hand picking, providing barriers of mesh or agricultural fabric to protect the crop, and pheromone lures to disrupt pest mating patterns. Besides scouting on the individual farm, there's some pretty hi-tech help out there. The Penn State Entomology Department even has a real-time radar system that tracks the migration across the state of different pests, called Insect Prediction Maps, it's fascinating. Biological controls involve the use of beneficial insects (think the hard working Lady Bug, who is a ferocious eater, see above), the natural predators, who help to keep the pest insect population down. Actually, "of the [more than] 7 million species of insects in the world, only 350 are considered pests," says the Pennsylvania Integrated Pest Management Program. The Cultural control involves giving your plant or crop the inputs it needs to thrive -improved soil, correct amounts of water and light, etc. The best defense against pests is a plant with a healthy immune system, so to speak.

The spraying of chemicals is mandated to be the last control, and all non-toxic methods have to have been exhausted before the use of any herbicide or pesticide. Once chemicals are introduced, they have to be done so in stages, starting with the least toxic option, and then gaining in strength. Though there is currently no certification that growers are required to have as IPM practitioners, they do keep their own records. At the bottom of this email you can read a quick interview I did with Ben Wenk, of Three Springs Fruit Farm, about his experiences with IPM.

IPM is not just practiced in agricultural production either, but also in decorative landscaping, on municipal lands and by home gardeners. It gives the grower many tools that are environmentally sensitive, but does not tie them to strictly organic methods should a grower feel he is in danger of loosing his crop to infestation or disease. We're proud to offer many products that are sustainably raised using IPM methods, and hope that you appreciate our new, more accurate labeling.

Sarah Cain interviews farmer Ben Wenk about IPM

Sarah: Could you give me a few quotes about some of the methods you use within the program?

Ben: Gladly. We strive to be able to look our customers in the eye and confidently and truthfully tell them that we grow everything in a responsible and sustainable way. And what this means specifically is practices like extensive monitoring of disease and insects (one of my jobs on the farm). We sync my findings with models of the lifecycles of the pests that affect our crops so that our sprays are as few as possible and as effective as possible (we can wait till populations are most vulnerable).

In regards to what we spray, our first choice would be a product that uses more environmentally friendly or "soft" modes of action. A mode of action is the chemistry term for what is eliminating the pest. Older products (and usually cheaper products) are simply neurotoxins and will affect all of the members of the agroecosystem. When such a product is available, we'll use a product that will affect the morphology or fecundity of a specific organism that's a pest of our crop. In other words, if we detect a large population of Tufted Apple Budmoth, we have a product that will keep its mouthparts from forming – problem solved, they can't eat our apples, they're eliminated while all the other members of the ecosystem thrive (including the ones who are natural enemies of the moth and who will tolerate the application and be abundant when the moth population rebounds – biological control!)

We also work hand in hand with research in innovative and sustainable research being done at Penn State, working as a cooperating grower in a few of their experiments. One project is devoted to studying the area-wide effects of what's called "mating disruption". This pest control disperses naturally-occurring insect sex pheromones all over the orchards, causing the male moths to be very "confused" and unable to mate. No mating = no moths. No spraying = win, win. After all, spraying is costly and time-consuming, and if it were all the same to us, we wouldn't do it. However, the eastern U.S. climate all but requires that we must spray (rain = rot).

Sarah: Who do you show your records to?

Ben: All of our processing fruit buyers receive our spray records and our larger, local wholesale accounts do as well. We stand behind what spraying we do (see above).

Sarah: What are some of the challenges your orchard has faced over the last few years?

Ben: We've been fortunate to have had a consistent pool of labor so far, but that's certainly the biggest challenge that awaits not only us, but everyone in American agriculture.

Our fields were quarantined as part of the state and federal program to quarantine the Plum Pox virus (PPV). Plum pox is a virus that causes a fruit finish problem in some stone fruits (peaches, plums, nectarines, etc.) but poses no threat to human health. I actually had a job testing imported Chilean stone fruits for PPV as an undergrad, so I'm particularly familiar with it. It's a very significant pest in Europe and there is no treatment. PPV was found in a neighbor's orchard and this prevented us from planting new peach trees for a number of years (when we really wanted to be planting peach trees). That's just one example – this job is a new challenge every day.

Edited to fix links

Edited December 5, 2007 by rlibkind (log)

[rlibkind]

Good citrus fruit is back in force. Jim Iovine of Iovine Brothers Produce said the grapefruit he was selling at three for a dollar (medium sized) was the best of the bunch, though he said the other citrus fruit have finally reached high-season flavor, too. I picked up some four-for-a-buck navel oranges, but the sample tangerine sections also tasted good. Limes continue at 10/$1, though lemons are 3/$1.

Over at the Fair Food Farmstand I couldn't resist trying a watermelon radish. Not at all peppery, even slightly sweet and carrot-like. Made an intersting contrast on the plate. Earl Livengood's curly endive ($2.50/head) made a great salad to go along with that radish.

The first of the holiday seasonal fish has started to appear. Both Golden and Wan are selling fresh whole sardines (herring) for $3.99 and $3.49/pound, respectively. Last year they sold for $1.99-$2.99. Maybe the price will come down after New Year's. Expect to see greater variety as we get closer to Christmas. What I'd love to see would be the Maine shrimp johnnyd is always touting; I'll have to check Whole Foods which sometimes gets them.

DiNic's began extended hours to 6 p.m. this past week, so if you're craving a roast pork sandwich after work or for a late afternoon snack, you can satisfy your hunger.

[mrbigjas]

\

Over at the Fair Food Farmstand I couldn't resist trying a watermelon radish. Not at all peppery, even slightly sweet and carrot-like. Made an intersting contrast on the plate.

they've been carrying them at sue's lately too, where they're pretty radishy.

fair food needs to toss some of their stuff. i mean really, i try to support them, but today their beets and potatoes were all spongy and starting to wrinkle. i mean, yeah yeah local organic this that whatever--i understand the concept of things that don't look perfect but taste good, but i also understand produce, and that's just plain letting things sit around too long. someone needs to take control of product, there. or sales. or something.

DiNic's began extended hours to 6 p.m. this past week, so if you're craving a roast pork sandwich after work or for a late afternoon snack, you can satisfy your hunger.

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damn that's a good sandwich. haven't had one in quite a while till today. fantastic. and whatever the issue was with the rolls seems to be solved, too, because this one was right.

Edited December 9, 2007 by mrbigjas (log)

[rlibkind]

fair food needs to toss some of their stuff.  i mean really, i try to support them, but today their beets and potatoes were all spongy and starting to wrinkle.  i mean, yeah yeah local organic this that whatever--i understand the concept of things that don't look perfect but taste good, but i also understand produce, and that's just plain letting things sit around too long.  someone needs to take control of product, there.  or sales.  or something.

I concur. I found the same problem with some of Earl Livengood's potatoes a couple of weeks ago.

They need to be more aggressive in pricing to move old stock. They should do what Iovine's does: make "bargain bags" or otherwise lower the price while the produce is still useable, to make up for those portions of an item the consumer won't be able to use.

[hathor]

Over at the Fair Food Farmstand I couldn't resist trying a watermelon radish. Not at all peppery, even slightly sweet and carrot-like. Made an intersting contrast on the plate. Earl Livengood's curly endive ($2.50/head) made a great salad to go along with that radish.

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Thoseradishes are in the NY Greenmarket as well, tasty but expensive.

I can't believe how much cheaper your prices are than NY....blows me away. It's pretty much worth driving down for...reminds me of another thread.....

[rlibkind]

The watermelon radishes at Fair Food Farmstand were priced at 75 cents apiece, with each orb measuring about three inches in diameter. How big were the $4 radishes at Union Square, Judith?

[hathor]

uh, maybe 4 inches...

[Alonna Smith]

\

Over at the Fair Food Farmstand I couldn't resist trying a watermelon radish. Not at all peppery, even slightly sweet and carrot-like. Made an intersting contrast on the plate.

they've been carrying them at sue's lately too, where they're pretty radishy.

fair food needs to toss some of their stuff. i mean really, i try to support them, but today their beets and potatoes were all spongy and starting to wrinkle. i mean, yeah yeah local organic this that whatever--i understand the concept of things that don't look perfect but taste good, but i also understand produce, and that's just plain letting things sit around too long. someone needs to take control of product, there. or sales. or something.

DiNic's began extended hours to 6 p.m. this past week, so if you're craving a roast pork sandwich after work or for a late afternoon snack, you can satisfy your hunger.

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damn that's a good sandwich. haven't had one in quite a while till today. fantastic. and whatever the issue was with the rolls seems to be solved, too, because this one was right.

←

I am a devoted supporter of the Fair Food Stand, in part because my grandfather was a farmer. I too have sometimes been disappointed with the condition of some of the produce and emailed Ann Karlan, who is the Founding Director of the Fair Food Project. What follows is much of her response to me. I think it helps to know that our concerns as a consumer are being heard and worked on:

We are, in fact, aware that we’ve been having some quality and consistency issues at the stand. We also know that it’s our own incredibly high standards that have earned us our reputation in the marketplace. We’ve never expected people to shop with us just because of our mission.

Unless you’re really interested in hearing them, I won’t go into the challenges we’ve been facing recently. (Although I’m happy to share if you are.) But I will assure you that we are working on it! Quality, freshness, diversity of product will always be at the top of our priority list, in addition to supporting local family farmers.

Keep supporting the Fair Food Stand!

[rlibkind]

The goods are in for the Night of the Seven Fishes. Both Golden and John Yi featured fresh sardines (herring) at $3 and $3.99/pound, respectively, though at least by today's display, Golden's were superior creatures. Yi also had spearling at $4.99, Golden some rather large langoustines, a.k.a. Dublin prawns. All the other usual suspects, too, including bacalao.

I've been having a blast enjoying fresh oysters now that I've purchased an oyster knife and learned to use it (very carefully). The oysters available at the RTM fishmongers are all from Virginia and the Chesapeake, the usually price being 50-cents apiece; I've only seen oysters from Maine, Massachusetts and Canadian Maritime waters at Wegman's in Cherry Hill, where they are nearly twice that price, but worth it. (When I asked one RTM vendor which oyster he had, he said they were Blue Points . . . from Virginia. Which, of course, is an impossibility. Since the HAACP tag said Virginia, they weren't Blue Points, which only come from Long Island.)

If you need a fruitcake, either as a gift or a weapon, Iovine Brothers Produce has Claxton cakes in the reefer case by the checkout closest to Filbert Street. Only the regular version, not the dark (which I prefer). Priced at $3.99 per one-pound brick. These fruitcakes are more fruit and nut than cake by a wide margin.

Although Iovine had Hass avocados available at a buck apiece, they were either far from ready or over-the-hill. Instead, I picked up one of the Florida/Carribean fruits, which tend to be considerably larger. I'm not sure they'd make as good a guacamole, because they tend to be less rich/buttery, but they are excellent in salads. I used some tonight in a tortilla wrap with chicken, Mexican white cheese, cilantro, lettuce and salsa.

Ducks and geese: Nice selections at a number of butchers. Godshall's has both (including Eberly's geese), L. Halteman has Muscovy ducks, Giunta's Prime Shop Long Island (Peking) ducks and can order the Eberly's geese. If the dark meat birds don't interest you, yet you want a big bird but not turkey, consider a capon from Godshalls or Giunta's. The latter carries surgically caponized birds from Eberly; I don't know whether Godshall's are surgically or chemically caponized. In either case, capons are larger chickens (ex-roosters, actually) that tend to run about 8-12 pounds and have a preponderence of breast meat, which stays moister than the usual chicken's.

[MarketStEl]

Our resident Reading Terminal Market specialist, Bob Libkind, is quoted in a sidebar article in today's Philadelphia Inquirer front-page feature on the up and down sides of the Pennsylvania Convention Center expansion. The sidebar, "Viewing what the Convention Center has delivered," looks at the positive effects the existing center has had on its environs.

In fairness, the Reading Company had already begun to resuscitate the nearly terminal Terminal Market by 1984, when the idea of incorporating its host structure into a convention center was first floated, with some success, and the Inquirer has generally been a cheerleader for the center. But given the subsequent fate of the Reading Company, I think a good case can be made that building the Convention Center on top of the RTM and putting it in the hands of the PCCA at one remove really did secure its future as a vital part of the city.

[GordonCooks]

I'll be in Philly the last weekend of January. Can I walk to the market from my hotel at Penn's Landing? I'm fond of a brisk morning stroll but not a marathon hike.

[mrbigjas]

it's a little over a mile, so depending on what you consider a stroll vs. a hike, it's totally doable.

[GordonCooks]

it's a little over a mile, so depending on what you consider a stroll vs. a hike, it's totally doable.

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That's very doable - a journey lasting 1 large coffee and 3-4 of a cigar

[monavano]

I just got back from a stay at the Hyatt at Penn's Landing and it's not a bad walk. Just walk Dock St. to 2nd, then over to Market. There's the subway at 2nd and Market where you can ride if you want. 2 stops later at 8th is The Gallery, pretty much right there. If not, it's another 9 or so blocks.

We walked to the Snow Whtle Diner for breakfast. Incredibly nice waitresses and a decent egg sammich! Beats paying $15 for breakfast at the Hyatt (which is absolutely wonderful, btw).

Also had a wonderful roast pork at DiNics. This was the first time I had the sandwich with rabe. Totally delicious.

[GordonCooks]

I just got back from a stay at the Hyatt at Penn's Landing and it's not a bad walk. Just walk Dock St. to 2nd, then over to Market. There's the subway at 2nd and Market where you can ride if you want. 2 stops later at 8th is The Gallery, pretty much right there. If not, it's another 9 or so blocks.

We walked to the Snow Whtle Diner for breakfast. Incredibly nice waitresses and a decent egg sammich! Beats paying $15 for breakfast at the Hyatt (which is absolutely wonderful, btw).

Also had a wonderful roast pork at DiNics. This was the first time I had the sandwich with rabe. Totally delicious.

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Thanks for the directions!

[MarketStEl]

I just got back from a stay at the Hyatt at Penn's Landing and it's not a bad walk. Just walk Dock St. to 2nd, then over to Market. There's the subway at 2nd and Market where you can ride if you want. 2 stops later at 8th is The Gallery, pretty much right there. If not, it's another 9 or so blocks.

I wouldn't take the Market-Frankford Line such a short distance, especially on a visit to Philly, but the closest station to the RTM is 11th Street. From the westbound platform, you just head through the doors across from the turnstiles (marked "Gallery/Market East Station" or "Aramark Tower"; I forget which, and it may be all three), walk up the passageway, and turn left where the main Gallery concourse crosses your path (food court on the right). Go through the glass doors leading to the Pennsylvania Convention Center and up the escalator. At the top of the escalator, turn right; to the right of the new sports bar is a passageway marked "Through to Reading Terminal Market and Filbert Street." The RTM is directly across Filbert at the other end of this passageway.

Or you could get off at 8th and walk the length of the Gallery's lower level to this same point. (You will pass through two food courts en route. Just keep moving; nothing to see here....)

Also had a wonderful roast pork at DiNics. This was the first time I had the sandwich with rabe. Totally delicious.

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Gordon: If you could use a dining companion, I might be available depending on my schedule. I live nearby and pass through Market East Station twice a day. I even take the same train I took in my first foodblog, only in the opposite direction.

[christine007]

Dear Lord that sandwich.

"Packing up and putting house on the market".

Sandy, if your wanderings ever bring you to Cleveland, pm, I would love to food-hook up with you.

[GordonCooks]

I just got back from a stay at the Hyatt at Penn's Landing and it's not a bad walk. Just walk Dock St. to 2nd, then over to Market. There's the subway at 2nd and Market where you can ride if you want. 2 stops later at 8th is The Gallery, pretty much right there. If not, it's another 9 or so blocks.

I wouldn't take the Market-Frankford Line such a short distance, especially on a visit to Philly, but the closest station to the RTM is 11th Street. From the westbound platform, you just head through the doors across from the turnstiles (marked "Gallery/Market East Station" or "Aramark Tower"; I forget which, and it may be all three), walk up the passageway, and turn left where the main Gallery concourse crosses your path (food court on the right). Go through the glass doors leading to the Pennsylvania Convention Center and up the escalator. At the top of the escalator, turn right; to the right of the new sports bar is a passageway marked "Through to Reading Terminal Market and Filbert Street." The RTM is directly across Filbert at the other end of this passageway.

Or you could get off at 8th and walk the length of the Gallery's lower level to this same point. (You will pass through two food courts en route. Just keep moving; nothing to see here....)

Also had a wonderful roast pork at DiNics. This was the first time I had the sandwich with rabe. Totally delicious.

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Gordon: If you could use a dining companion, I might be available depending on my schedule. I live nearby and pass through Market East Station twice a day. I even take the same train I took in my first foodblog, only in the opposite direction.

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I'll be hitting the market on Saturday the 26th - I'll buy you a cappuccino for a guided tour. Not sure how much I'll be able to eat as we're meeting my GF family for an afternoon of shopping and dining and most likely a trip to Chick's to visit the preeminent Katie Loeb for some more of the same.

[MarketStEl]

Check your PMs, Gordon.

You really should make room for a roast pork Italian from DiNic's. If you'd rather not, bring a sturdy plastic bag with you and order one to go for later consumption.

[Bluehensfan]

Check your PMs, Gordon.

You really should make room for a roast pork Italian from DiNic's.  If you'd rather not, bring a sturdy plastic bag with you and order one to go for later consumption.

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Bag the bag...Tommy has "to-go" containers allowing you to assemble the sandwich a few hours later without getting the bread all soggy.

Personally I bring a few small tupperware containers to the market when I am taking out (for say a UD Football game) and put them in one of those car cooler/heaters that plug into the 12 volt outlet in your car so your sandwich will still be hot at your destination.

[KatieLoeb]

...Personally I bring a few small tupperware containers to the market when I am taking out (for say a UD Football game) and put them in one of those car cooler/heaters that plug into the 12 volt outlet in your car so your sandwich will still be hot at your destination.

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I'm impressed with the dedicated setup in the car for keeping the sandwich hot! That's some serious tailgating prep.

I did some shopping at RTM today. Found several great grab bags of produce at both Iovine's and OK Lee. Mushrooms (both button and Portobello), red pears, two ginormous eggplant (in one bag for only $1!) and some huge yams. The mushrooms will end up in tonight's dinner, an Asian shrimp noodle soup and the eggplants will be roasted for Eggplant Kuku, one of my very favorite ways to eat eggplant, ever since a former coworker turned me onto the recipe.

[rlibkind]

I've been neglectful in posting notes and news of the RTM lately, so it's catch-up time.

DiNic's has given up on Meatball Sundays. Too much work for too little profit, according to Joe.

Michael Pollan, in town last week to promote his new book with a talk in the Free Library author series, visited the Reading Terminal Market in the tow of the Inky's Rick Nichols. Sarah Cain, co-manager of the Fair Food Farmstand, reports in her weekly newsletter that Pollan visited the stand "goofing around with [our] Hubbard squash".

Contessa's French Linens, which set up in the temporary "Christmas Market" area, has decided to make a permanent go at it. Right now they are located in the former Amy's Place stall. If RTM Manager Paul Steinke gets a new vendor to take over that space and the adjacent former Le Bus stall (he says he's got a likely prospect, but no deal yet), Contessa's would move to another spot.

Under its new ownership, Dutch Country Meats continues to de-emphasize fresh pork products in favor of smoked, cured and prepared offerings. The selection of German-style provisions from Rieker's has expanded nicely and even includes their Snapper Soup, a decidedly Philadelphia, rather than German, dish. Fresh pork products represent no more than one-quarter of their case space, perhaps less. The only fresh pig they were selling last Saturday were center cut chops, baby back ribs, tenderloin, city dressed pork belly, and feet. Didn't see any shoulders or butt portions in the display cases, nor any variety in the types of chops.

Electrolux, the Swedish appliance manufacturer (famous for their vacuum cleaners!) is making a push to sell their consumer ovens, cook-tops, refrigerators and dishwashers in the U.S. That's why they will be re-equipping the market' s kitchen. The kitchen will serve as both a demonstration area and as a cooking school. The school will open soon as La Cuchina and will be operated as a separate business by an instructor from Temple; as of last Saturday it looked like that had a little work to do before they could open for classes.

My cooking extravaganza during the holidays was duck-induced. I started out with two Peking ducks from Giunta's Prime Shop, which set me back about $35 (about $3.50/pound).

The ducks came from the Joe Jurgielewicz & Son Farm in Berks County. The Jurgielewicz family started out raising ducks in the 1930s on Long Island, and one branch of the family continues to operate a major duck farm there. Another of the founder's grandsons, veterinarian Joe Jurgielewicz, established the Pennsylvania operation where the company breeds, hatches, raises and processes their own ducks on the farm, rather than contracting with other farmers to supply them with harvestable birds.

From these two plump birds I butchered out the breasts and the legs, with the breasts going into the freezer for future use and the legs and wings reserved for confit/rillettes. The fat from the two birds rendered into enough for the confit which now sits in the fridge as rillettes. The carcass was roasted, then turned into stock with a small onion and celery stalk. I used the livers, hearts and gizzards, along with pickings from the carcass, to create a variation of Jerusalem Grill for a couple of lunches. Jerusalem Grill is fatty lamb trimmings and chicken innards griddled with onions, garlic and various seasonings (cumin, coriander, black and red pepper, allspice, etc.), then served on or with a pita, perhaps with a smear of hummus. I didn't have lamb trimmings, so I just used the duck innards and trimmings. Delish.

[rlibkind]

Earlier this week I wrote of Dutch Country Meats' de-emphasis of fresh pork products in favor of German-style deli goods and other prepared foods, including a nice selection from Rieker's, the sausage and deli emporium in the Far Northeast. The shop has taken another big step away from fresh pork with the addition of this week of baked goods from Haegele's, a superior bakery in another Northeast neighborhood, Tacony.

Today they featured six of Haegele's product seen above: butter kuchen (butter cake), bienenstich kuchen (bee sting cake, with a custardy filling, and a sugar or honey almond topping), Wien kuchen (Vienna cake, which appears to be chocolate with a filling I couldn't identify just by looking at it -- a taste test is in order!), hamantaschen, apple strudel, and jelly stiche (jelly stings?).

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://forums.egullet.org/uploads/1200744490/gallery_7493_1206_33513.jpg"><img'>http://forums.egullet.org/uploads/1200744490/gallery_7493_1206_33513.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://forums.egullet.org/uploads/1200744490/gallery_7493_1206_33513.jpg" alt="" border="0" /></a>Across the aisle, at Kauffman's Lancaster County Produce, Benuel Kauffman is now selling unpasteurized cup cheese, made by a neighbor from his two Jersey cows. Ben explained that it's used as a spread, usually on bread of crackers with some jam or preserves. I've checked recipes to find out exactly what it is, but the ones I googled were quite different, though many involve heating milk, adding butter and egg and finishing with cream. The consistency is more liquid than sour cream, hence it is served in cups. I tried a sample from Ben on a cracker with jam, and it was quite pleasant. He's selling it for about $4 a container (I didn't check the per pound price).

A mushroom I've only occasionally seen in stores made an appearance today at the Fair Food Farmstand. It's the "pom pom" pictured here (with trumpet mushrooms) from Oley Valley Mushroom Farm. Pom pom is just one of the names this fungus goes by. It's scientific name is Hericium erinaceus. Less marketable names (hence the use of "pom pom" in retail settings) this delicate fungus goes by include lion's mane, monkey's head, elf abalone, Bear's Head, Old Man's Beard, and Satyr's Beard. I've enjoyed this choice mushroom sliced and sauteed, and I wouldn't argue with those who think its taste suggests mild seafood, like lobster or scallop. It was available today for $14/pound.

Oley Valley Mushrooms was among the winners at this year's Pennsylvania Farm Show, as was the Livengood Family Farm, which sells at its own center court stand on Saturdays.

Joyce Livengood bested competitors in four vegetable sub-categories to win the Grand Champion Vegetable Market Basket, repeating her victory of last year. Her Grand Champion entry was in the subcategory for eight-piece displays of in- and out-of-season vegetables. She also took home second place for her entry in the sub-category for five-item, in-season, Pennsylvania grown vegetables.

Oley Valley earned first and second place in two different shitake categories, first and third place in two different oyster mushroom categories, and second place in the "other" mushroom category.

Fair Food Farmstand can't find room for the boxes used by farmers to deliver their goods (photo below), so they're stacked along the perimeter of the stall. Seems now that winter is here, the farmers haven't been around to pick up their wooden containers. Co-manager Sarah Cain says visitors to the Home Show have sought to purchase them. Just make her an offer and see if she'll bite.

Fair Food's space problems aren't limited to storing wooden boxes. They'd love more refrigerated storage space and additional selling space. Expansion into the adjacent seating area or a move within the market is within the realm of possibility (though by no means a certainty) by the peak of the 2008 season growing.

La Cuchina expects Electrolux to install the new kitchen appliances within the next two weeks, and will open its cooking class schedule shortly thereafter.

Edited to add last two items.

Edited January 19, 2008 by rlibkind (log)

[rlibkind]

With the Home Show finishing up today, the RTM lunch merchants are looking forward to the new convention and show season, with the auto show opening on Groundhog Day, the big crafts buyers show in mid-February and the Flower Show two weeks later in early March. If you want to avoid the crowds, stay away from the RTM during lunch hours those days!

Folks have been asking for platters at Hershel's East Side Deli, so they are obliging. You can get that brisket on a plate with mashed potatoes and other veggies or starches, instead of on a sandwich or accompanied by slaw or salad. If you haven't tried the brisket, do. It's moist and flavorful, and Andy will cut it for you lean or fatty, as your preference dictates. (Andy cooks his brisket whole, not just the lean flat portion, so if you like the fatty deckel like I do, you can get it.)

Speaking of fatty food, expect to see Fastnachts, a pre-Lenten South German/Pennsylvania Dutch donut, at Dutch Country Meats by next weekend. The Fastnachts will come from Haegele's and are traditionally made with mashed potatoes added to the flour, and frequently prepared hole-less.

Jake Fisher, the shop's proprietor, told me he plans to go whole hog into German foods. Although the Dutch Country Meats has de-emphasized fresh pork cuts and only displays a limited selection, you will occasionally spy a piggy item that's otherwise hard to find. This week it was salt-cured pork belly. (Okay, that's really not a fresh cut, but it wasn't smoked so it's close enough.) If you don't see something, ask. Not all the available cuts are in the display cases; they might have what you want in their walk-in fridge.

This week I purchased the Wien Kuchen, Bienstiche Kuchen, Zweibel Kuchen (all from Haegele's), double-smoked pork butt (from Rieker's), and sauerkraut. The Zweibel Kuchen from Haegele's was unexpected, since it wasn't a sweet treat. Instead, a savory egg-onion-sour cream pie (in this version, sans-crust). I'll re-heat the Zweibel Kuchen to go along with the Carbonnade Flammande I braised yesterday from Harry Och's lean chuck.

[MarketStEl]

Speaking of fatty food, expect to see Fastnachts, a pre-Lenten South German/Pennsylvania Dutch donut, at Dutch Country Meats by next weekend. The Fastnachts will come from Haegele's and are traditionally made with mashed potatoes added to the flour, and frequently prepared hole-less.

Jake Fisher, the shop's proprietor, told me he plans to go whole hog into German foods. Although the Dutch Country Meats has de-emphasized fresh pork cuts and only displays a limited selection, you will occasionally spy a piggy item that's otherwise hard to find.

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1) So how long do you give them before they become the reincarnation of Siegfried's?

2) When that happens, they'll have to change the name of the place to Deutsche Country Treats, I guess.