Fall Eating and Winter Planning

With three more official Saturdays of the Bryn Mawr Farmers Market, and we still have loads of delicious, fresh local food and market extras to enjoy. And while we continue to eat our way though fall (yikes!), we are planning away for the winter. Read on to hear more!

First off, as the temperatures drop our thoughts turn to winter ... and how we can continue to offer the farmers market throughout the coldest season. As you are no doubt aware, so many of our farmers and producers are able to provide their products in winter, for example, dairy products, cheeses, baked goods, poultry, eggs, meats, artisinal chocolates, and yes, even some produce. We are working with the Township to continue the market on a weekly schedule through December, and then once a month or so during the winter. We think meeting up with neighbors at a snowy market, with hot apple cider and warm baked goods might be supremely enjoyable! Hey, they do it in other cold places, why not here? Stay tuned for more announcements on our winter planning.

Another way for you to continue enjoying local foods (and avoid outdoor shopping in the cold) is through Farm to City's Winter Harvest program, and the pick-up location is conveniently located at the Baldwin School. Through this program, customers place their orders on a weekly basis, with pick-ups on Thursdays from 4-6 pm. The Winter Harvest program takes full advantage of the extensive network of farmers who partner with Farm to City, and over 500 food items are available for order. Note that there is no minimum purchase, and you do not have to order every week. Click here to apply!

Coming tomorrow, guest Chef Jacquie will lead an 11 am tour of the farmers market and give tips for cooking with the available foods. Specializing in Italian dishes, Jacqueline Peccina-Kelly is a professionally-trained chef who creates culinary travel experiences for her clients. Welcome Chef Jacquie!

Also tomorrow, our baker extraordinaire AndyB will bring a medley of fall-flavored desserts. He is now taking Thanksgiving dessert orders to simplify your entertaining, and will offer the following pies both tomorrow and for Thanksgiving: Autumn Apple, Caramel Apple, Thanksgiving Pumpkin, Sour Cream Pumpkin, Pecan, and Fruits of the Forest Mixed Nut. In addition, he will have two unique seasonal desserts tomorrow, here is his description:

• Quince Galette - Quince has a flavor that is somewhere between an apple and a pear but in the end with a distinct flavor all its own. Its tart bite is mellowed and warmed when poached with cinnamon sticks, cardamom, ginger and orange peel. When baked this fruit goes form pale and pasty white to a fragrant, rich rosy red. We add thick apple chunks to the mix and wrap it in a rectangle of our flaky pie dough. A glaze of quince jelly shines the top that is sprinkled with chopped pistachios.
• Pears with Vanilla Custard and Bittersweet Chocolate - Fiorelle pears are sliced to hold their shape and placed on a layer of chopped bittersweet chocolate in our shortbread Pate Sable crust. A vanilla custard is poured on top, then sprinkled with vanilla sugar and baked to a golden brown. This tart is creamy and surprisingly not too sweet. It is best served heated when the chocolate is warm and gooey.

Dress warmly, and we hope to see you on Saturday!