Our Saturday morning routine these days is to walk to the Fitler Square Farmer’s Market and the Rittenhouse Farmer’s Market to pick up a few things to complement our CSA.
From Highland Orchards at Fitler Square, we got a kabocha squash, broccoli, orange bell peppers, and two chicken legs. From Big Sky Bread Bakery, also at Fitler, we got some granola for work-week snacking. Then we walked over to Rittenhouse and got a crimini-shitake mushroom assortment from Davidson Exotics, and some handmade soap from Tassot Apiaries.
I had wanted to get some local goat cheese from one of the vendors at the Rittenhouse Farmer’s Market, but that vendor wasn’t there today, so we walked over to DiBruno Brothers and got a couple different goat cheeses there. I also picked up some locally roasted Green Street coffee at Metropolitan Bakery on the way home.
For dinner Saturday night, we decided to cook up the squash. I really like working with kabocha because it’s easy to cut and you don’t have to peel it (the skin gets nice and carmelized when roasted). I chopped up the kabocha and tossed it with olive oil, cumin, cinnamon, salt, and black pepper, then spread it on a cookie sheet and let it cook in the oven at 375˚ F for 30 minutes. Once it was ready, I just spooned some squash over the winter greens from this week’s CSA, drizzled all that with a little more olive oil, and then topped it with some dollops of goat cheese (for this we used the Pennsylvania Shellbark Sharp that we got earlier today at DiBruno Brothers).
Sunday mornings, we usually like to go to brunch at Sidecar Bar & Grille, but since we knew we were going out later for a cooking class, we decided to stay in for breakfast. Tom created a “mess” of eggs, spinach, garlic, scallions, potatoes, mushrooms, cheese, and red pepper flakes.
The eggs, spinach, scallions, and potatoes were from this week’s CSA, the mushrooms and garlic were from the farmer’s market, and the cheese was a beer-washed “Cabra la Mancha” that we got Saturday morning at DiBruno Brothers. The sourdough bread for our toast also came from the Wild Flour Bakery at the Rittenhouse Farmer’s Market some time back (it keeps well in the freezer). Yum!
