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Celebrate The Chinese New Year at Reading Terminal

Celebrate The Chinese New Year at Reading Terminal

Happy New Year! To welcome the year of the Monkey, we are holding a Chinese New Year celebration in partnership with the Philadelphia Chinatown Development Corporation (PCDC).

Be part of the fun as Center Court comes alive with music, local art merchants and more on Saturday, February 6th, from 10am-4pm! Check out the schedule below:

Friday, February 5th:

11:30am: Chinatown Learning Center’s students sing to kick off the celebration.

Saturday, February 6th:

10 am: Pork and shrimp dumpling demonstration in City Kitchen with Sang Kee.

11 am: Philadelphia Suns perform a traditional Lion Dance through the Market.

12 pm: Traditional foods for Chinese New Year demonstration in City Kitchen with Chef Joseph Poon.

1-3pm: Chinese calligraphy in Center Court

3 pm: Chicken dumpling demonstration in City Kitchen with Shanghai Gourmet.

3 pm: Musician playing Erhu.

All day:

            Tea Sampling at the Tea Leaf

            Chinese crafts

            Chocolate and 5 Spice Whoopie Pies at Flying Monkey Bakery (available for purchase)

            + More!

Hope to see you there!

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“Scrapple Gets Its Biennial Moment in the Market,” by Carolyn Wyman

UPDATE: We apologize, but due to the impending snow storm, ScrappleFest has been canceled.  We are so sorry to disappoint all of our Scrapple-lovers!

 

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Reading Terminal Market gets a lot of love for its cheesesteaks, hoagies and pretzels. But as Philadelphia's premier showcase of local food specialties, the place is also a sea of scrapple. Virtually every Market meat stand and breakfast place sells it.

This Saturday the Market celebrates or, at least, owns up to that fact during its fifth almost-every-other-year ScrappleFest. There will be music, free scrapple samples and a possibly oxymoronic in-house best scrapple dish contest. Past entries have included scrapple pretzel roll, scrapple breakfast pizza, scrapple bread pudding, scrapple sashimi, mahi mahi scrapple hushpuppies and peach Dijon-glazed turkey scrapple meatloaf.

As anyone who has lived in Philly for more than a few minutes probably knows, scrapple is Philadelphia's Spam in being an amalgam of somewhat questionable -- or at least mysterious -- pork "scraps" (along with, in the case of scrapple, grains like cornmeal and buckwheat). And it gets Spam-like giggles from a lot of people. As a result, Market scrapple sellers double as scrapple pushers and/or defenders.

Servers at the Down Home Diner let their T-shirts do the scrapple talking. "Eat more scrapple," urges the front side while the back answers the questions, "What is it?" and "Where are the scraps?" "Nowhere. The name is derived from" panhaskreppel, a Medieval English word for leftovers mixed with meat, is the T-shirts' learned -- though perhaps not sufficiently reassuring -- reply to that second question: Down Home's Jason McDavid says only about 20 percent of breakfast meat eaters at his family's diner give scrapple a try.

Three groups of people buy scrapple at Smucker's sausage stand, says owner Moses Smucker: "People who live here, people who used to live here and can't get it anymore -- they go crazy for it" and "frontiersman" i.e. people who are trying it for the first time. "You really have to acquire a taste for it," he says when asked for the newbies' reaction.

Moses speaks with pride about being among the first Philadelphia merchants to put scrapple in a breakfast sandwich but with disappointment about having to drop another Penn Dutch pork oddity -- a personal favorite called puddin' -- from his product line due to lack of sales. He says "it's like scrapple without the cornmeal," or scrapple's one sure safe ingredient, which could explain puddin's fate at Smucker's.

Fellow Frank's brand scrapplemonger Justin Hollinger of Hatville Deli says he believes scrapple is actually "growing in popularity," along with many other locally sourced foods, showing up at "trendy places like Sam's Morning Glory Diner [of Bella Vista]. Scrapple is having its moment," Hollinger concludes. While Hatville sells lots more bacon than scrapple, Hollinger says such a comparison "is not fair to scrapple," since it's mainly a breakfast food and bacon is now used in all kinds of dishes.

Interestingly, most of the Market merchants who are rising to the challenge of the ScrappleFest recipe contest do not sell scrapple. That's probably because of that challenge, making a great-tasting dish containing scrapple being much more of a test of culinary skill than making one featuring a food almost everyone likes.

This year Bill Beck of Beck's Cajun Cafe is tweaking a dish that competed in ScrappleFest 4. Based on a French Quarter New Orleans egg-and-ham concoction he once enjoyed, it consists of a pouched egg, grilled cornbread, sautéed spinach, Creole Hollandaise and scrapple he makes himself with fish as well as pork, mainly because "I didn't read the contest rules carefully enough to know I could use a packaged scrapple." Named for Beck's long-suffering wife, his Eggs St. Rita dish will be offered for sale at Beck's on ScrappleFest Saturday as well as on Mardi Gras.

Valley Shepherd Creamery, which won the recipe contest last ScrappleFest with a panzanella salad featuring scrapple in place of the traditional bread, will be defending their title with a new dish, cook and concept.

Stand chef Rebecca Foxman explained the idea behind her 2013 award-winning scrapple dish as accenting "something light and acidic with small amounts of something rich and fried" (i.e. the scrapple). This year's entry, created by stand manager Zeke Ferguson in a little intra-stand rivalry, is "the antithesis of that," Ferguson says: He'll be hollowing out squares of scrapple and filling them with Valley Shepherd's also-rich mac and cheese.

"I'm still the champion," Foxman reminds him after hearing this plan.

Ferguson will be making his dish with scrapple from Leidy's, a company that supplies a number of Reading Terminal merchants and that will be sampling pig shaped bites of its scrapple at ScrappleFest.

Asked what he would say to people who would like to try scrapple but who are feeling a little nervous/squeamish about it, Leidy's sales analyst Travis Knapp answers, "Don't read the ingredient list." After a moment, he adds, "Did you know that people in Scandinavia eat horsemeat?"

Or the scrapple wary might instead just want to try the guaranteed pork-offal-free vegan scrapple that will be sampled by South Philly's Vegan Commissary. Asked how it's made, business owner Steve Laurence says, "You know how regular scrapple is made? Well, we make ours the same way, only instead of pork, we take vegans, grind them up, add cornmeal ..."

Want to find out what it's really made of? Come to ScrappleFest!

ScrappleFest, Sat., Jan. 23, 10 a.m.-4 p.m., Center Court, free. Recipe contest judging at 2:30 p.m.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour.

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Movies at the Market!

Movies at the Market!

What’s better than food, friends, and a film… having food with friends and watching a film after hours at Reading Terminal Market!

Starting January,27th at 7pm, Reading Terminal Market will be introducing, Movies at the Market, where you can come watch a movie for FREE! To get things started, the market will be showing “Chef,” a critically-acclaimed film about a prestigious chef who quits his high-end restaurant job to open a food-truck with his ex-wife, best friend, and son which leads to reignite his passion for cooking – as well as a zest for life and love.  

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(photo credit to Wikipedia)

 

Enjoy dinner, drinks, and snacks from the following merchants before and during the movie: Bassetts Ice Cream, Flying Monkey Bakery, Hershel’s East Side Deli, Jonathan Best, Old City Coffee, Pennsylvania General Store, Spataro’s Cheesesteaks, and The Original Turkey.

Also, don’t forget to come early and enjoy happy hour at Molly Malloy’s from 6pm-7pm!

Can’t make the first movie? It’s totally okay! Here is the full schedule:

            February 11th - “An Affair to Remember”

            March 17th  – “Little Shop of Horrors”

            April 14th  – “National Treasure”

            May 12th  – “Burnt”

See you there! (Link to RSVP: readingterminalmarket.ticketleap.com)

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Let's Get Ready to Scrapple!

Let's Get Ready to Scrapple!

We’ve never been this excited for breakfast. That’s because Saturday, January 23rd from 10am to 4pm, Reading Terminal Market will be hosting another wonderful ScrappleFest! This quintessential Pennsylvania breakfast treasure tends to be a little polarizing. We get it. But that’s why we want to share with you some wonderfully delicious ways to enjoy our favorite breakfast treat! 

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(Photo credit: http://travelogged.com/wp-content/uploads/2011/09/3828450727_814ffc6207.jpg)

Fried Scrapple and Egg Sandwich

You can’t go wrong with a solid breakfast sandwich, and some fried scrapple is only going to make it better. This recipe is a good place to start, but you can always spruce it up by buying some of the ingredients right here in the market! 

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(photo credit: http://www.finecooking.com/CMS/uploadedimages/Images/Cooking/Articles/Cookbook/Tanis-OneGoodDish-Artisan2013-Gentl&Hyers-polenta-scrapple-recipe_xlg.jpg

Griddled Polenta Scrapple

Have you ever wanted to enjoy scrapple with a variation of the Italian kind? Try this recipe! This super savory treat is the kind of breakfast meal (or dinner party appetizer) that simply makes you smile. Have yourselves a nice sophisticated Pennsylvania treat!

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(photo credit: http://24.media.tumblr.com/tumblr_l48vh3Lrhe1qc5kdko1_500.jpg

Scrapple Burger with Waldorf Salad and Maple Mustard

Want to have breakfast for lunch? Then enjoy something new, a mouth-watering scrapple burger. Take Pennsylvania’s traditional breakfast to the grill and enjoy it with a nice, fresh Waldorf sald, all the ingredients you can snag at Iovine Bros and other market stores!

Every day is a great day for scrapple, but January 23rd is as great as it gets. Be sure to grab some scrapple in the market, along with all of your other ingredients! You can buy scrapple at Smucker’s Quality Meats and Grill, Hatville Deli, or you can sit down for a good southern-style scrapple breakfast at Down Home Diner.

Happy ScrappleFest!

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Ring in 2016 with these Wow-Worthy Appetizers!

Ring in 2016 with these Wow-Worthy Appetizers!

As another year quickly comes to an end (is it really almost 2016?!), finish it on a high-note! Whether you’re entertaining for a big group or simply bringing in the New Year with a few friends, appetizers are an important part of that celebration. So with that being said, start your New Year’s shindig off right with these five memorable, no-fail appetizers.

Shrimp and Crab Dip Stuffed Tomatoes

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These shrimp and crab stuffed tomatoes from JoCooks are impressively delicious and great for parties since they are so easy to serve. The recipe calls for shrimp and crab, which we have plenty of here at the Market. Fresh shellfish makes all the difference, so be sure to stop by Golden Fish Market, John Yi Fish Market or Wan’s Seafood for the best.

Goat Cheese Grape Balls

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Instead of a cheese tray this year, try these Goat Cheese Grape Balls from Eat Well 101. This simple, sweet and salty dish is super easy to throw together, making it the ideal appetizer for any last minute plans. For fresh goat cheese swing by Downtown Cheese, Fair Food Farmstand, Salumeria, The Riehl Deli and Cheese Shop, or Valley Shepherd Creamery.

Roasted Balsamic Cranberry and Brie Crostini

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Crostini are a classic appetizer to add your party menu, so why not try these cranberry and brie crostini by Neighbor Food Blog. The cranberries, brie and other festive ingredients fill each bite with lots of flavor. To make these finger foods even better, stop by The Tubby Olive for a variety of flavored and traditional Balsamic vinegars.

Mac and Cheese Muffins

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We can’t forget about the kids in the appetizer mix. These individual sized mac and cheese muffins from Hip Foodie Mom will please even the pickiest eaters- oh and the adults will love them, too! Pick up some cheddar cheese on your next trip to the Market from any of our lovely cheese mongers mentioned above.

Smoked Salmon Dip

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This simple smoked salmon dip from Self Proclaimed Foodie is a simple appetizer ideal for entertaining. Serve alongside sliced baguette or crackers and watch it disappear. Since the salmon is the star here, trust our seafood merchants for the freshest, best-quality fish around.

Market Tip: The Smoked Salmon dip is also great the next morning on an everything bagel. Yum!

Now that the appetizers are taken care of, put your party hats on and let’s ring in the New Year. As always, thank you so much to all of our readers and customers, we appreciate your lively spirit and support tremendously. 2015 has surely been a year to remember and we wish you all a very happy and healthy 2016. #LoveRTM

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Five Nontraditional Cookie Recipes Santa Will Love!

Five Nontraditional Cookie Recipes Santa Will Love!

Baking cookies during the holiday season is a long-standing ritual for many. Some recipes have been in families for generations, while others are new to the table. At the Market, we think traditions are great, but sometimes trying something new can be ever better. Traditions have to start somewhere, you know! Create new memories with your loved ones by making something different this year. These delicious, nontraditional cookie recipes deserve a chance, so let’s get baking!

Bacon Fat Gingersnaps: A contemporary take on a classic

It’s cookie makeover time! This recipe from Epicurious has an old-new take on a classic gingersnap cookie. We know the concept of adding bacon-fat to a Christmas cookie may seem odd, but once again bacon has proven itself as the universal food. The bacon complements the ginger adding a smoky, hearty undertone that is simply irresistible.

Market Tip: Good bacon makes this recipe even better, stop by Giunta’s Prime Shop and L. Halteman Family Meats, La Divisa Giunta’s, Martin’s and Smuckers for the best.

Almond Shortbread: The cookie you can rely on

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These soft and buttery almond shortbread cookies from The Food Network are great to have on hand this holiday season because they are so versatile, satisfying and they even store well. Enjoy them with a cup of tea from Tea Leaf or with a scoop of Bassett’s Ice Cream!

Peppermint Snickerdoodles: Oh what fun!

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Get the kids in the kitchen with this easy, five ingredient recipe from Taste and Tell. Pick up peppermint from Sweet as Fudge Candy Shoppe and put the little ones to work. The more the merrier!

Chocolate Pretzels: Because even Santa gets tired of cookies

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Are you suffering from a cookie overload? Don’t worry, this chocolate pretzel recipe from The Faux Martha is here to save the day! Us Philadelphians love our pretzels and these sweet and salty twists will not disappoint.

Glitter Ball Cookies: ‘Tis the season for sparkly things

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These cookies from Martha Stewart are almost too pretty to eat! Edible glitter is available in every color imaginable, but this recipe uses shades of blue and silver which are perfect for Hanukkah or New Years Celebrations. Regardless of the occasion, these cookies will add a fun sparkle to any celebration!

We will always have a big place in our heart’s (and our stomach’s) for a simple sugar cookie, but sometimes it’s nice to switch things up a bit. We hope these unique cookie recipes have inspired you to get creative in the kitchen this holiday season. As always, we love learning new recipes, please #share your favorite holiday treats with us!

Happy cookie season! With Love, Reading Terminal Market.

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Learn to Cook Cajun with Chef Bill Beck and Mayor-elect Jim Kenney!

Learn to Cook Cajun with Chef Bill Beck and Mayor-elect Jim Kenney!

Can ya dig it?

This Saturday, December 5th at City Kitchen, if your taste buds are aching for some serious flavor, you better stop by City Kitchen for a LIVE demonstration by Chef Bill Beck and Mayor-elect Jim Kenney where they’ll make one of their favorite Cajun-inspired dishes, Turkey, Andouille and Oyster Gumbo! They'll prepare some delicious Pecan Pie to finish things off!

If you’re a gumbo fan, or gumbo-curious (as you should be), then stop by City Kitchen between 12pm-1pm to watch the demo and sample this heart-warming, tummy-smiling, homemade meal.

Can't make it in person? Don't worry! Highlights from the demonstration will be live streamed on Periscope via our Twitter!

 

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“The Market's Underground Thanksgiving Feast,” By Carolyn Wyman

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Will you be shopping the Market for your Thanksgiving meal? If so you should know that your purchases, indirectly at least, help make a Thanksgiving dinner possible for more than 300 low-income, isolated local senior citizens.

Most Market shoppers are familiar with February’s Party for the Market, where Market merchants donate food and labor to help raise money for their own nonprofit home. Much less well-known but second only to the February bash in size and scope of generosity is the Market’s decade-long tradition of serving an early Thanksgiving meal to area seniors -- one that will play out across Filbert Street on SEPTA’s Jefferson Station concourse again this weekend.

The meal dates back to 2000 when Jack McDavid of the Down Home Diner -- then a regular donor to the Philadelphia Corporation for Aging's (PCA) Meals on Wheels program -- called PCA's president asking if "there was anything else he could do to help," says PCA special events manager Amanda Buonomo. That "something more" became a Thanksgiving dinner offered by PCA invitation to seniors who could most benefit. For the first six years, the dinner took place on a Sunday afternoon in the Market's Center Court with a number of merchants splitting up preparation duties. But when the Market began opening to the public on Sundays in fall 2006, the dinner was taken over by a restaurateur outside the Market.

Then one day in 2012 then Market manager Paul Steinke wandered across Filbert Street to what was at that time called the Market East concourse and saw Tootsie Salad Express owner Marion “Tootsie” D’Ambrosio catering a SEPTA retirement event. "I told her right then and there that, with SEPTA’s help, it could be the perfect place to revive the senior Thanksgiving dinner," Steinke recalled recently. The first dinner in the new location took place that fall and has been held there every year since.

Almost all of Market merchants continue to be involved, often with donations of raw ingredients that Tootsie's Salad Express prepares. D'Ambrosio estimates that she and her staff peel about 100 pounds each of regular and sweet potatoes. Dinner founder McDavid, Godshall's, Halteman's, Giunta's and Hershel's all either donate and/or help cook the 150 to 200 pounds of turkey.

D'Ambrosio calls it a senior-pleasing “very, very traditional menu,” that also includes stuffing from The Original Turkey, cranberry sauce and either mixed vegetables or string beans polished off with coffee from Old City Coffee, and pumpkin and apple pies and lemon bars from Beiler’s and Flying Monkey bakeries.

Market management absorbs the cost of incidentals like table rentals and linens. Stands that do not sell or serve traditional Thanksgiving foods provide gift certificates for the raffle or much-needed before-meal nibbles because, D'Ambrosio explains, “When you tell seniors that dinner starts at 2, quite a few will show up at 1.”

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Carmen’s Famous Italian Hoagies and Cheesesteaks owner Carmen DiGuglielmo donates four lunches to the raffle and also has volunteered at the event with his family for the past three years. DiGuglielmo says he does it because the Market community is also family “and when the family is doing something, you do what you can to help.” And also because, “I love seeing the seniors' faces when I come toward them with the hors d’oeuvres.”

Top brass and staff from co-sponsors SEPTA, PCA and the Market (including this year for the first time, new general manager Anuj Gupta and his daughter, Leela), several Girl Scout troops, even a roller derby team also help set up, serve and clean up.

Seniors actually comprise a significant percentage of Market shoppers. Those living alone on fixed incomes appreciate the stands' reasonable prices and willingness to sell small quantities. Tootsie’s Salad Express -- particularly its hot bar -- has a large number of senior regulars.

Carmen’s stand does not. And that's OK.

“For me, this is not customer appreciation. It’s about showing the seniors that we care; that they have not been forgotten,” says DiGuglielmo.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour.

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Thanksgiving at the Market

Thanksgiving at the Market

Thanksgiving is a time to get together with your loved ones to give thanks and eat way too much turkey. Here at Reading Terminal, we know Thanksgiving and we know it well. In fact, we would even consider ourselves the ultimate Thanksgiving Headquarters. We understand that preparing for Thanksgiving dinner can be stressful, but we are here to help. Here is Reading Terminal Market’s complete guide to Thanksgiving!

Tablescapes

            Apart from sharing Thanksgiving with your loved ones, what makes the meal even better? An inviting, eye-pleasing tablescape! We recommend picking up a fall bouquet from Market Blooms or beautiful French table linens from Contessa’s French Linens.

If you are not holding Thanksgiving dinner this year, don’t forget to pick up a hostess gift! A bottle of wine from Blue Mountain Vineyards or candles from Amy’s Place or Bee Natural make for great gifts.

Turkey

At the Market, we have six different merchants who are ready to put a turkey on your table this Thanksgiving: Fair Food Farmstand, Godshall’s Poultry, Giunta’s Prime Shop, L. Halteman Family Country Foods, Martin’s Specialty Meats & Sausages, and The Original Turkey. Don’t forget to pre-order soon, Thanksgiving is only two weeks away!

Fair Food Farmstand:

Turkey type: Naturally raised Broad Breasted White, Pastured & Organically fed Broad Breasted White, Naturally Raised Heirloom Bronze or Heritage Breed Red Bourbon.

Pre-order only: Order your turkey by November 15th, on fairfoodfarmstand.myshopify.com. Questions? Call their Thanksgiving hotline at (215)-386-5211 x105

Pickup: When you place your order, you will select a pickup time between November 24th and November 25th.

 

Godshall’s Poultry:

Turkey type: Organic & Free-range turkeys from Lancaster County. They also sell fully cooked whole smoked turkey’s and/or turkey parts that only require reheating.

Pre-order: Now until November 21st. Call (215)-922-7589

Pickup: Anytime until November 25th.

 

Giunta’s Prime Shop:

Turkey type: Local all-natural turkeys and Turduckens- a dish consisting of chicken stuffed into a duck stuffed into a turkey, layered with stuffing.

Pre-order: Now until November 25th. Call (215)-627-6175

Pickup: Anytime until November 25th.

 

L. Halteman Family Country Foods:

Turkey type: Local free-range, grass fed turkeys (antibiotic and hormone-free) ranging from 8-40 pounds.

Pre-order: Now until November 25th. Call (215)-925-3206

Pickup: Anytime until November 25th.

 

Martin’s Specialty Meats & Sausages:

Turkey type: Lancaster County turkey’s

Pre-order: November 13th until November 25th. Call (215)-629-1193

Pickup: Anytime until November 25th.

 

The Original Turkey:

Turkey Type: Cooked & chilled whole roasted turkey and boneless breast- all you have to do is reheat!

Pre-order only:  all orders require a 48-hour notice. Email This email address is being protected from spambots. You need JavaScript enabled to view it. to place yours.

Pickup: At least 48-hours after placing order.

Sides

Now that you know where you can pick up a turkey, it’s only fitting for us to talk sides. There is absolutely nothing wrong with keeping it traditional, but this year we want to switch things up a bit. We are serving up four delectable side dish recipes- with a twist!

Buttermilk Cornbread Stuffing with Sausage

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Cornbread, sausage, pecans… yum! This stuffing recipe from delish.com is sweet, savory and even crunchy. The recipe calls for “day-old cornbread,” so we recommend picking some up from Franks A-Lot in advance. While you’re at it, swing by Giunta’s Prime Shop, La Divisa Meats or Martin’s Quality Meats and Sausages for fresh Italian sweet sausage.

Sweet Potato and Sage-Butter Casserole

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Can’t decide whether you should serve mashed potatoes or sweet potatoes? You don’t have to! Martha Stewart’s casserole recipe combines sweet potatoes and Yukon gold potatoes, giving you the best of both worlds. For all of your potato needs, trust Iovine Brother’s Produce, Fair Food Farmstand and OK Produce.

 

Cherry-Port Cranberry Sauce

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Cranberry sauce is a Thanksgiving must have. This recipe from myrecipes.com adds Port wine to the sauce for a grown-up twist. Stop by Blue Mountain Vineyards for a bottle of Port and any of our produce merchants for fresh cranberries.

Brown Butter Brussels Sprouts and Apple

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Not a Brussels sprouts fan? This recipe from BHG will change your mind. Your guests will love the sweet-tart contrast the apples have with the Brussels sprouts. For both the apples and Brussels sprouts, turn to our produce merchants for the freshest!

Dessert

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            And last, but never least, pie! You can’t go wrong with a pie form Beiler’s Bakery, Fair Food Farmstand, or Termini Brother’s Bakery. Pies are always in high-demand at this time of the year, so pre-ordering yours is a good idea.

 

We hope you come to us for Thanksgiving this year! The Market will be closed Thanksgiving Day (November 26), but will be open for regular business hours (8am-6pm) on Wednesday, November 25. Happy Thanksgiving from our family to yours!

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How to Have a Game-Changing Veggie Thanksgiving

How to Have a Game-Changing Veggie Thanksgiving

“Do you have anything vegetarian?”

“The mashed potatoes! Oh… wait… I made them with chicken stock. Oops.”

Thanksgiving is arguably the world’s greatest dinner party (it is), but isn’t always so for our vegetarian and vegan friends. Between a turkey that’s been stuffed with two other birds, bacon-wrapped asparagus, and everything doused in gravy, there’s not always a lot on the menu for those who don’t eat meat.

So, how do you create a Thanksgiving menu that satisfies your vegetarian and vegan friends without losing the essence of the holiday? (Hint: the answer may require help from local, celebrity chefs). Luckily, Rich Landau and Kate Jacobs, chefs and owners of Vedge and V Street will be at the Market this Saturday to tell you how.

From 11am to Noon, the duo will be live inside City Market sharing their tips and famous recipes on what (and how) to cook for your vegetarian guests. In addition to sharing recipes, the couple will lead an interactive shopping tour to scour the Market for produce.

If you can’t make it to the Market on Saturday, don’t freak out! Highlights from the couple’s demonstration will be lived streamed on Periscope via our Twitter page.

Happy Thanksgiving!

 

Photo Credit: Neal Santos for Visit Philadelphia

 

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