The Food Life

Spring 2018 Checklist

By / Photography By Katherine Rapin | March 19, 2018
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Bright spring mornings call for sunny flavors, including fresh, nutty grains and tangy ferments. This list will help you start your day with early-season eats.

Cottage Kitchen Curtido
 


Photograph courtesy of The Cottage Kitchen

Curtido is basically spicy Central American sauerkraut. The Cottage Kitchen in Oley, PA, makes one that’s delicious as a taco topper or as a zesty breakfast side with eggs. Serve it with pupusas (masa cakes) for a true Salvadoran dish. Available at Clark Park Farmers’ Market every second and fourth Saturday. Tckferments.com

Morganics Oatmeal

Most oats are steamed and then dehydrated to stabilize oils and extend shelf life. But locally grown Morganics oats go straight to the roller mill for a fresher, creamier porridge. Available at Fair Food Farmstand and Headhouse Market through the spring. 215.704.7903, morganicsfamilyfarm.com

Keepwell Bitter Lemon Vinegar
 


Photograph courtesy of Keepwell Vinegar

Keepwell uses cider from Three Springs Fruit Farm and bitter lemons from Maryland to make this bright and punchy vinegar. Pick up a bottle at Riverwards Produce or the Fair Food Farmstand. Keepwellvinegar.com

Sulimay’s Whitefish Scrapple

Chef-owner Chad Todd folds flaked smoked fish, Parmesan, lemon zest and smoked paprika into a cooked cornmeal base for a flavorful take on scrapple. Pan-fried and crispy, it’s served on a thick slice of tomato and topped with a runny egg and sliced pickled long hots. Sulimay’s Restaurant, 632 E. Girard Ave, 215.423.1773

Valley Milkhouse Clover
 


Photograph courtesy of Valley Milkhouse

This French-style fromage blanc from Valley Milkhouse is tangy and similar to quark or thick strained yogurt. Spread it on toasted rye bread and top with thinly sliced radishes and a hearty crack of pepper for a savory spring breakfast. Find it at the Fair Food Farmstand, Riverwards Produce or the Saturday market at Clark Park. Valley Milkhouse, 92 Covered Bridge Road, Oley, PA, 610.816.9813, valleymilkhouse.com

Essen Bagels

Every Thursday is bagel day at the small Jewish bakery on East Passyunk Avenue. Get there early for an everything, garlic or plain bagel topped with housemade scallion or vegetable cream cheese. Essen Bakery, 1437 E. Passyunk Ave. 215.271.2299, essenbakery.com

 

Article from Edible Philly at http://ediblephilly.ediblecommunities.com/eat/spring-2018-checklist
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