Robert's Market Report

Headhouse gives up winter plan

The Headhouse Farmers Market had hoped to find a way to stay open all winter, but is pulling back from that plan for this winter. But there are two year-round farmers' markets, sponsored by the Food Trust (as is Headhouse): Clark Park (Saturdays, 10 a.m.-2 p.m.) and Fitler Square (Saturdays, 10 a.m. - 1 p.m.)

The Headhouse Market will remain open through the Sunday before Christmas, Dec. 23, according to Nicky Uy, market manager. The only Sunday they'll miss between now and then will be the Sunday after Thanksgiving, since the market will be open on the day before Thanksgiving. Expect the seasonal shutdown to end when the market reopens next spring on May 4.

I stopped by the Hendricks Farm stall today and, after sampling, picked up their Tomme. Telford, Pennsylvania, may not be the Franco-Swiss Alps, but this cheese is worthy of the name. I also bought a pound of their bacon.

My most exciting find, however, was over at Old Earth Farm where the sign said they had lamb ribs for $5/pound. If these were rib chops (as the young man serving me said they were), that is a bargain price. But I doubted it and, sure enough, they weren't chops. I could hardly be disappointed, however, since the product available at this price was breast of lamb, commonly called "riblets" and, in this case, mis-labeled as "rack of lamb" (rack of lamb usually refers to rib chops which have not been separated). Lamb breast is one of my favorite cuts, so I bought the package of frozen meat and stuck it in the freezer for future use. For you hard-core sheep meat lovers me like, be aware that Old Earth Farms plans to produce some mutton, too. They also raise Tamworth hogs, a heritage breed from the U.K. which is noteworthy for its meaty, relatively lean bacon. (I think I'll special order a couple of pounds of fresh belly for roasting this winter!)

North Star Orchards had some interesting varieties of apples, all at $1.79, iirc. I purchased a couple of golden and razor russets. I enjoyed the razor russet at lunch today: nice and crisp, just sweet enough without being cloying, with sufficient tart bite to make it interesting. A very worthy apple. If my fridge's produce bin did not already have a full peck remaining of Cox Orange Pippins purchased in Massachusetts last month, I would have bought more. (The man who served me at North Star said the reason he and other Pennsylvania growers don't do Cox Orange is because it's still warm when they ripen here in early to mid-September, and they turn to mush when it's warm. Upstate New York and New England offer more favorable weather during harvest. See, you learn something new every day!)