Bloggers’ Bites: Clark Park 2013
Bloggers’ Bites is a series of posts chronicling the foodie adventures of Penn Appétit’s blog staff. On Saturday, Sept. 7, Penn Appétit bloggers went to the Clark Park Farmers Market, a favorite hangout for many Penn students and University City residents.
Dhruv Jain: Having never been past the outskirts of the penn bubble, I was excited to meet up with for the first time with Penn Appetit to check out Clark Park and the farmers market. After a nice stroll through the shade on Baltimore Avenue, we arrived at the farmers market, a street long set of white tented vendors selling everything from honey crisp apples to raw milk. There were dogs and casual walkers strolling by in the park, and the faint sound of some students at a school nearby playing in a playground. The produce clashed heartily with the white tents, and the vendors attitudes only furthered the warm, friendly atmosphere. I was greeted by a few farmers, rightfully proud of their ripe yellow pairs and homemade butter, and I remembered why I love food so much, it brings great people together. Although I didn’t get anything at the farmers market this time, I’m sure I will become a regular, for its a place filled with warm hearted, happy, eco friendly people interested in fresh, local and healthy food, something that I’m all for!
Casey Lipton: As a New Yorker with the Union Square Farmers Market just a quick train ride away, the Clark Park Farmers Market had a lot to live up to, but it exceeded my expectations by far. There was tons of fresh fruit, a nice assortment of baked goods and granola and vendors that stressed local ingredients. I had never seen so many different kinds of apples and such fresh looking peaches and nectarines. Despite the huge quantity of fruit, the highlight of my experience was John and Kira’s chocolate vendor. I sampled the salted caramel chocolate and I was blown away. The Ladybug and Bee themed chocolates were adorable and I decided then and there that I would be purchasing a large number of holiday chocolates for the family. I will definitely be making weekly trips throughout the fall with my friends to try all of the vendors at this market.
Sophie Litwin: Upon returning from the Clark Park Farmers’ Market on Sunday, I emptied my stuffed over-the-shoulder bag and took inventory of my purchases: one cucumber, two plum tomatoes, three white peaches, four carrots of miscellaneous shapes and sizes, and a hearty loaf of Sunflower Flax bread from Slow Rise Bakery. From these eclectic ingredients, I created my ideal lunch. First, I spread a thick layer of hummus on a slice of Sunflower Flax bread. I then carefully set thin cucumber slices in the hummus like mosaics in grout, and layered sliced plum tomatoes on top. I sprinkled the tomatoes with a dash of salt and pepper to intensify their natural sweetness, and finished the sandwich off with a tangle of thinly shredded carrots. I covered the tower with another slice of bread and cut it in half, exposing the artfully layered colors–scarlet red, vibrant orange, and pale green. The sandwich was the ultimate combination of flavors and textures–the Sunflower Flax bread slightly sweet, the hummus creamy, the tomatoes juicy, and the cucumbers crunchy. My dessert was a freshly picked white peach, which complemented the meal perfectly with its light, almost floral accents. I strongly encourage everyone to venture to the Clark Park Farmers’ Market, because there is nothing more rewarding than the experience of turning a few fresh, local ingredients into your ideal lunch.
Chase Matecun: Before venturing to Clark Park with my fellow bloggers, I wasn’t sure what to expect. Farmers’ markets in my hometown had been quaint affairs full of the obligatory fresh fruits and vegetables that a farmers’ market demands, but the gathering of local food producers at Clark Park greatly exceeded those humble expectations.
In addition to the mouthwatering collection of fresh apples and peaches that abounded us, we were greeted by several stands displaying homemade baked goods—including homemade Amish apple dumplings and freshly baked blueberry cornbread—that caught my eye. But my growling stomach quickly led me to the flamboyantly colored Kung Fu Hoagies food cart parked at the park’s edge. Five dollars later, I clutched a pseudo-banh mi hoagie chocked full of freshly grilled tofu, crisp cucumbers, pickled carrots, fried onions, cilantro, and a generous helping of Sriracha mayo. Needless to say, it was the perfect compliment to the tart empire apple I had purchased earlier. The mountain of fruits and vegetables had already convinced me to plan a return visit, but my unexpectedly delicious lunch made that decision all the easier.
Nicole Woon: As the golden remnants of summer fade and that crisp fall air returns, I’m scrambling to snatch up the last bits of produce only produced during the sultry dog days so familiar to Philly. Stone fruit are incredible when eaten at their peak, so I scooped up as many glowing peaches and nectarines as my hands could carry. Author Pat Conroy agrees, suggesting that “A ripe peach is a thing perfect unto itself, and the fruit is a tree’s way of expressing devotion to sunshine.” The fruit is so versatile too, whether tucked into a galette, served in a sangria, or eaten purely by itself. I dug into a peach the moment I procured my stash: it was positively perfect in every way. Golden yellow with a rosy blush, a slight give to the flesh, its skin’s fuzz velvety to touch, its fruity scent intoxicating from one whiff, and supremely sweet, its sticky juices dribbling down my chin after biting in.
If you’ve never ventured out to Clark Park’s Farmers Market, it is well worth a visit. While the University Square and the Radian’s Farmers Markets may be directly on Penn’s campus, they end by Thanksgiving and don’t return until well after school lets out for summer break the following year. Clark Park is an all-year affair and clocks in at a short fifteen-minute walk from 38th and Spruce. Plus, Clark Park’s market offers a much wider selection of goods; whether you need blooming flowers, bread baked that morning, ladybug-shaped chocolates, or vegan hoagies (see Chase’s review), Clark Park will certainly satisfy your needs.
Byrne Fahey: Have you ever waited for a pear to ripen? Have you ever given up and eaten that stupid pear, unripe, crunchy, and bland? Luckily, the Clark Park Farmers Market featured quarts of beautiful, ripe, bartlett pears, ready for instant consumption. And yes, I did instantly consume them. Five pears in two days. It’s completely excusable when those pears are sweet, soft, succulent, and simply begging for your teeth to break their seal. Try them for yourself, but hurry, it’s nearing apple season.
Katie Behrman: This past Saturday, I grabbed my sturdy Penn Bookstore–turned grocery–bag and headed down to Clark Park. Not only was I in need of food (it had been a sad two weeks since I had last been to the grocery store…oatmeal can only satisfy you for so long), but I desired nothing more than fresh, flavorful fruits and vegetables. Lining the perimeter of Clark Park, the farmers’ stands overflowed with an array of colorful foods and homemade baked goods. I hurried to the honey crisp apple stand and picked up a a few juicy apples. I could hardly wait to bite into them and hear the unmistakeable crunch that characterizes the honey crisp apple. From there, I bought three succulent peaches, a handful of green beans, beautiful grape tomatoes, and two red onions. For dinner that evening, I made a scrumptious white wine pasta with green beans, tomatoes, and onions. As for the peaches and apples, I ate those within the next two days–for breakfast, lunch, and after-dinner snacks!
Courtney Buell: As a welcome reprieve from dining hall food, a trip to the Clark Park farmer’s market satisfied my eyes and stomach with a mixture of fresh fruit, various types of homemade bread and tasty veggies. The prospect of being able to choose from multiple different types of peaches, though choose is probably not the right word since I bought many of each type, made me giddy. I also picked up some homemade granola, made from organic rolled oats, honey, sunflower and sesame seeds, that is perfect with some yogurt in the morning. Overall, my greatest missed food opportunity would be not buying some of the gorgeous truffles, the chocolates not the fungus of course, though with their gorgeous designs and wrappings, I plan to go back and buy dozens as gorgeous and delicious gifts for friends.
