These days farmers markets are few and far between, and in a world filled with artificial everything, the freshness of farmers market produce is hard to pass up. Just simply standing at the corner of 36th and Walnut on a Wednesday afternoon among the tomatoes, grapes, and, of course, the apples, it was easy to forget that I was in a big metropolis.
Being from Miami, I especially couldn’t get over all of the different varieties of apples that I don’t get to experience at home. I was overwhelmed and baffled because most of my life I grew up with a very narrow apple frame of mind, only ever enjoying the juicy goodness of Red Delicious and Granny Smiths. So, in that moment, I couldn’t contain my apple curiosity.
For all you other apple lovers out there, here’s a brief list that’s sure to tantalize every taste bud:
For those with a sweet tooth check out Pink Lady, Golden Delicious, and Sundowner varieties.
For those who are looking for a more sour bite, explore Jonamac, Jonagold, Sierra Beauty, and Winesap varieties.
And for all you Penn farmers market lovers, be sure to check out the market in front of the bookstore (at 36th and Walnut) on Wednesdays from 10-2 pm. A little farther away is the Clark’s Park farmers market on 43rd and Baltimore that’s open Thursdays 3-7 pm and Saturdays 10-1 pm. Enjoy!
Wednesday, September 29, 2010
Tuesday, September 28, 2010
Double Squash Stuffed Squash
2 Small Acorn Squash
1 Box of Couscous (I like olive oil and garlic)
4 Strips of Bacon
A couple pinches of Nutmeg
Scallion for garnish
Halve the squash and season with salt and pepper, then roast in a 350 degree oven until soft (it really depends on how big your squash is, so check it every 5 minutes after 30 minutes have passed).
While the squash is roasting, make the box of couscous following the box instructions and fry up the bacon. Take the bacon out of the pan and chop roughly. Then put the bacon back in the pan with the couscous and zucchini over low heat and mix well.
Once the squashes are roasted, remove from oven and scrap out most of the center and add to the couscous mixture. Add the nutmeg and then mix well.
Fill squash with the mixture and return to the oven for about 10 minutes until the top is browned. Add garnish if you're dressing to impress or dig in.
If you want you can add breadcrumbs to the top that will make a crispy crust.
Monday, September 27, 2010
To me, rolling out a pie-crust ranks as one of the most domestic activities a person can partake in, right up there with churning butter and starching shirts. Making dough puts me in the mindset of Donna Reed and hoop skirts and an earlier, simpler time both in the kitchen and out of it. But in the modern kitchen, convenience and efficiency take center stage, to the detriment of slow food—which is why, when presenting one of my favorite-to-bake berry pies to a friend or hostess, there is often considerable surprise at the revelation of a homemade crust. However, the time intensive crust is a myth. While it’s obviously not as easy as purchasing the grocery store version, the effort it takes is more than worth the reward. The homemade crust tastes better and tastes fresher, and best of all, it is neither difficult nor painstaking to get it right.
Pastry for Double Crust Pie
2 ½ cups all-purpose flour
¾ teaspoon salt
2/3 cup shortening
cold water (about 10 tablespoons)
1. In a medium bowl, stir together flour and salt. Use a pastry blender or fork to cut in shortening until pieces are pea-size.
2. Sprinkle 1 tablespoon of the water over part of the flour, use a fork to toss it into a small ball of dough. Push this to the side of the bowl and repeat, until all the flour is moistened. Use your hands to form a ball, and divide dough in half.
3. Flour a large surface for rolling. Flatten and use a rolling pin to create a circle wide enough to cover your pie pan.
4. Wrap the dough carefully around the rolling pin and unroll it over the pie plate slowly and without stretching it. Trim the edges, and pour the filling into the pie.
5. For the top, roll out another 12 inch circle. You can either transfer it whole to the top of the pie, trimming the edges and tucking them under the crust. Cut slits in the top. For a lattice top, cut the dough into ½ inch strips. Then, starting in the center of the crust, lay down one strip, and three more on each side. Fold alternate strips back halfway, and lay one more strip in the opposite direction across the center. Unfold the folded strips, fold back remaining strips. Place another pastry strip across the first set, parallel to the center. Repeat the weaving until complete.
Best Loved Berry Fruit Pie
1 recipe Double Crust
5 cups blueberries, raspberries or strawberries
2/3 cup sugar
1/3 cup flour
½ teaspoon cinnamon
1. Stir together sugar and flour. Add in berries and cinnamon, and gently mix until the berries are coated with sugar.
2. Pour filling into pie crust and place the pastry top on the pie, sealing the edges with your fingers.
3. Brush the top of the pastry with milk and sprinkle with sugar.
4. Bake in 375 degree oven for 50 minutes. Pie is done when the filling is bubbly and the crust is golden brown.
Sunday, September 26, 2010
The Penn Appetit Blog, after a summer of R&R, is tan and ready for some fall semester posting action. So be sure to check the blog daily for a new post from our Penn community.
If you are interested in becoming involved in the blog please email us at firstname.lastname@example.org
Alex and Marianne
Thursday, September 23, 2010
Just a friendly reminder that the first Penn Appetit Blog meeting of the year will take place tonight, Thursday, September 23rd, at 7:00 pm. We'll be meeting at the Kelly Writers House in Room 209, which is on the second floor and all the way in the back of the house.
Everyone is welcome, whether you've got ideas for blog posts, questions, or just a passion for food and writing!
See you tonight,
Alex and Marianne
Saturday, September 11, 2010
Welcome back to Penn and a to new semester of Penn Appetit! We'll be having our semesterly GBM (General Body Meeting) this Tuesday, September 14 at 8:00 PM. The meeting takes place in Steinberg-Deitrich Hall (SHDH) Room 351. Enter on Locust between 36th and 37th Streets, and we'll have signs directing you to the room. Please note that a valid PennCard is required for entry to the building.
Whether your interest is in writing, photography, layout, or business--or even a combination of those--we'll be covering it all. We'll also be giving a greater introduction to the magazine. So if you're wondering whether or not you should come to this meeting, the answer is--you should!
Email email@example.com with any questions, and we'll see you at 8:00 on Tuesday!
Oh, and we almost forgot the most important part--refreshments will be served. (And a little birdie told us it might be chocolate fondue!)