The Farmstand at Reading Terminal

12th & Arch Street
Arch St. side across from Metropolitan Bakery

215-627-2029

Tues-Sat:
8 AM-6 PM
Sun: 9 AM–4 PM

Parking

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Special Thanks to Our Sustaining Fair Food "Buy Fresh Buy Local" Member Businesses:

FRESH WHOLE CHICKENS from Green Meadow Farm and FRESH PORK (all cuts) from Country Time Farm- both arriving Thursday afternoon.

BAVARIAN SWISS CHEESE and COW PIES (camembert style, soft ripened cheese) from Hendricks Farms and Dairy- arriving Friday.

BISON SAUSAGE from Lancaster Farm Fresh Co-Op.

ASAJU ASIAN PEARS from Subarashii Kudamono.

RED and WHITE HEIRLOOM CRANBERRIES from Paradise Hill Farms.

PAW PAWS from Green Meadow Farm.

JONATHAN, HONEYCRISP, and CORTLAND APPLES from Bechwood Orchards.

Five Pound Bags of YUKON GOLD POTATOES from Lancaster Farm Fresh Co-Op.

GERMAN WHITE GARLIC from Landisdale Farm.

ITALIAN GOLDEN PLUM TOMATOES return from Overbrook Herb Farm.

ESCAROLE, RADICCHIO, BROCCOLI, LOTS OF LETTUCES, WATERMELON RADISH, DAIKON RADISH, and JEWEL YAMS from Paradise Organics.

I'm sure that you know the feeling. You burst in the door at quarter to seven and you're hungry now, but it’ll be at least twenty minutes before dinner is ready to go. My snack of choice at times like these is always the same. Sour, garlicky, spicy, cold and crunchy:  pickles, straight from the jar. 

There are two main kinds of pickles. The first are the cooked and canned variety that your grandmother might have put up to enjoy through the cold weather. The second variety, widely known as "refrigerator pickles", are steeped and chilled in brine. They must be kept under refrigeration and used within a few months. In my opinion, what ‘fridge pickles lack in shelf life they make up for in a bright crunchiness that their long-lasting counterparts can’t touch.

This week, try your hand at making one of these delightfully sour refrigerator pickles at home using Farmstand cucumbers.  A versatile Basic Refrigerator Pickle recipe that you can customize for your taste in veggies and spices; crisp Pickled Red Onion is a natural alongside meat or paté; and Mexican style Pickled Jalapeño with Carrot and Onion is the best taco condiment I’ve yet tasted. 

If you'd rather sweat out the remaining summer days without pickling your own, S&C Gourmet makes both mild and spicy versions of their delectable and highly lauded Philly Fresh Pickles, both of which are available at the Farmstand.

All recipes are at the bottom of this page.

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Tour to Meadow Run Farm: A Grass-Fed, Pasture-Raised Animal Farm
Saturday, October 6, 10:30-2:30pm
Lititz, Lancaster County, PA

Take a look around Philip and Dorcas Horst Landis's sustainability-focused farm. Visit their pasture-raised turkeys and chickens, grass-fed cows and lambs, and pastured pigs and learn about the benefits of a grass-based diet to animal health and happiness. As a special treat, our picnic lunch will include grilled burgers from their cows!

Tickets are $25 adults, $12 children (6-13), free for children under 6. Price includes tour and deliciously fresh and local picnic on the farm. Farmers Market Nutrition Program (Senior an WIC) participants receive a 50% discount. Discounts may be available for groups of 5 or more people.

Click this link to go to our website to reserve your tickets now! If you have any questions, contact us at fairfoodfarmtours@gmail.com

PASA Field Day at Greensgrow Farm

What: "Urban Farming" field day at Greensgrow Farm, sponsored by Pennsylvania Association for Sustainable Agriculture (PASA)
When: Saturday, September 15th from 11:00am-3:00pm
Where: Greensgrow Farm, 2501 E. Cumberland Street, Philadelphia. 
Cost: $15 for PASA members, $25 for others, includes lunch.
Register: To register, contact PASA at 814-349-9856 or visit www.pasafarming.org

Greensgrow, Philadelphia's first urban farm, invites you to learn about its unique approach to running a vibrant business on a former brownfield site.  You'll be introduced to their City Supported Agriculture model, various methods for growing above-ground, as well as learning about their distinctly urban nursery business. We'll wrap up the day with a quick look at their new bio-diesel reactor and two green-roofs!

AT BUZBY FARM- Woodstown, NJ

• Watermelon—sugar baby, large red seeded, yellow seedless- last week for them!
• Tomatoes- slicing

BEECHWOOD ORCHARDS – Biglerville, PA – TUESDAY AM

• Apples—Ginger Gold, Rambo, Gala, McIntosh, Jonathan, Cortland, Honeycrisp
• Peaches—yellow cling

CATBIRD NATURALLY ORGANIC - Stowe Creek, NJ

• Organic Black Eyed Peas
  Organic Mississippi Crowder Peas

CEDAR MEADOW FARM – Holtsville, PA – ALL WEEK

• Red Raspberries

GOTTSCHELL FARM – Coopersburg, PA – THURSDAY PM

• Salad Mix
• Herbs- Lemon Balm, Lime Basil, Cilantro

GREEN MEADOW FARM – Gap, PA

• Cucumbers
• Asian Eggplant
• Green Zucchini
• Heirloom Tomato Mix
• Green (Unripe) Tomatoes- for frying and pickling!
• Rainbow Cherry Tomatoes
• Red Beets
• Green & Wax Beans
• Okra
• Paw Paws
• Cippolini Onions

FISHER PRODUCE – Oxford, PA

• Yellow Onion
• Jalapeño Peppers
• Kennebec Potatoes
• Yukon Gold Potatoes

LANCASTER FARM FRESH Quarryville, PA WED. AM & FRIDAY MID-DAY

• Organic Chioggia Beets
• Organic Shallots
• Organic Carrots
• Organic Beauregard Sweet Potatoes
• Organic Pie Pumpkins
• Organic Red Onions
• Organic French Fingerling Potatoes
• Organic Red Norland Potatoes
• Organic Purslane
• Organic Cubanella Peppers

LANDISDALE FARM Jonestown, PA WEDNESDAY AM

• Organic Rainbow Swiss Chard
• Organic German White Garlic
• Organic Lacinato Kale
• Organic Winter Squash- Spaghetti, Delicata, Butternut

MOTHER EARTH MUSHROOMS West Grove, PA WEDNESDAY AM

• Organic Cremini Mushrooms
• Organic Portobello Mushrooms

MILL CREEK FARM – Philadelphia, PA

• nothing this week

OVERBROOK HERB FARM – Lansdale, PA – FRIDAY AM

• Herbs: Oregano, Thyme, Lemon Verbena, Bay Leaves, Parsley, Marjoram, Bay
• Garlic: just a bit left!
• Dried Tomatoes
• Lemongrass
• Fairytale Eggplants
• Hot Pepper Mix
• Golden Beets
• Tropea Onions- just a few
• Tomatillos
• Italian Golden Plum Tomatoes

PARADISE HILL FARM Vincentown, NJ ALL WEEK

• White Heirloom Cranberries
• Red Heirloom Cranberries

PARADISE ORGANICS Paradise, PA WEDNESDAY AM

• Organic Spring Mix
• Organic Red Beets- both bulk and bunched with greens!
• Organic Cabbage –Red and Green
• Organic Collard Greens
• Organic Kale- Green
• Organic Celery Root
• Organic Radicchio
• Organic Escarole
• Organic Rutabagas
• Organic Baby White Turnips
• Organic Mustard Greens
• Organic Green & Carnival Acorn Squash
• Organic Kabocha
• Organic Cherry Belle Radishes
• Organic Watermelon Radish
• Organic Daikon Radish
• Organic Lettuces- Green & Red Leaf, Green & Red Butter, Red Oak, Romaine
• Organic Jewel Yams

PETE'S PRODUCE FARM Westtown, PA THURSDAY AM

• nothing this week

RED EARTH FARM Orwigsburg, PA TUESDAY AM

• Tomatoes- Mixed Cherry
• Jalapeño Peppers
• Leeks
• Perpetual Spinach (aka: Silverbeet)
• Red Summercrisp Lettuce

RINEER FAMILY FARMS Pequea, PA TUESDAY AM

• Tomatoes, Heirloom: Black Cherry, Red Grape, Yellow
• Cucumbers- pickling and slicing
• Eggplant- Italian, White, and Rose
• Mixed Color Bell Peppers
• Green & Yellow Zucchini

SUBARSHII KUDAMONO- Germansville, PA- Friday PM

• Asaju Asian Pears

SUNNY ACRES Willow Street, PA SATURDAY

• Tomatoes
• Silver Queen Corn

WEAVERS WAY FARM Philadelphia, PA WEDNESDAY

• Poblano and Hungarian Hot Wax Peppers
• Tomatillos
• Okra
• Purple String Beans

PONTANO FARM - Vineland, NJ

• Herbs—Rosemary, Basil, Tarragon, Chives

All animal products are humanely-raised without the use of sub-therapeutic hormones and antibiotics.

BUCK RUN FARM East Fallowfield, PA

• Angusburger

CL BISON FARM Quarryville, PA

• Ground Bison
• Bison Sausage

COUNTRY TIME FARM Hamburg, PA

• Scrapple
• Pork Butt Roast- great for pulled pork!
• Pork Cutlets
• Hardwood Smoked Bacon (nitrate free)
• Pork Loin Roast
• Pork Tenderloin
• Smoked Ham Slices
• Baby Back Ribs
• Country Ribs
• Chorizo Sausage
• Mild Italian Sausage
• Hotdogs

DIAMOND SEAFOODS

• Wild Alaskan Salmon filets

JAMISON FARM Latrobe, PA

• Lamb Legs
• Kebab Meat- from the leg
• Stew Meat- from the shoulder
• Lamb Shoulder- boneless, bone-in
• Ground Lamb
• Plain Lamb Sausage
• Spinach & Feta Sausage
• Merguez Sausage

MEADOW RUN FARM Lititz, PA

• Lamb – all cuts available
• Whole Chickens— Frozen
• Breakfast Links with Sage
• Smoked Sausage
• Ground Pork

NATURAL ACRES FARM Millersburg, PA

• Organic Hamburger
  
• Organic Delmonico Ribeye Steaks
• Organic Porterhouse Steaks
• Organic Shank Bones
• Organic Beef Cubes
• Organic Marrow Bones
• Organic Chicken Backs or Necks

SHADY ACRES FARMS Elizabethtown, PA

• Chicken Breasts (both bone-in and boneless) and Legs
  
  

All products come from pastured animals.  We are proud to carry artisinal cheeses from local farms. Please ask for a sample.

APPLE TREE FARM

• Garlic Herb Chevre
• Plain Chevre
• Goat Feta

BIRCH RUN HILLS FARM Chester Springs, PA

• Blue Cheese

GREEN MEADOW FARM Gap, PA

• Raw Milk Cheddar – very sharp and crumbly
• Cultured Butter –both sweet and salted
• Heavy Cream

KINGFISHER DAIRY Elizabethtown, PA

• Raw Whole Milk
• Raw Milk Colby
• Raw Milk Colby Dill
• Raw Milk Herbal Jack

LERAYSVILLE CHEESE FACTORY LeRaysville, PA

• Sommelier: A semi-soft cow milk cheese
• Smokey Delight: A smoked version of the Sommelier

MAPLEHOFE DAIRY Quarryville, PA

• Skim Milk
• 2% Milk
• Chocolate Milk
• Buttermilk

MEADOW RUN FARM Lititz, PA

• Pasture Raised Brown Eggs
• Blue Eggs

NATURAL ACRES Millersburg, PA

• Organic Pasture Raised Eggs

OAK SHADE FARM Lancaster County, PA

• Smoked Cheddar
• Horseradish Cheddar
• Pepper Jack Cheese

OTTERBEIN ACRES Franklin County, PA

• Romano Cheese

NATURAL BY NATURE West Grove, PA

• Organic Half-and-Half
• Organic Whipped Butter, sweet and salty
• Organic Non-homogenized Whole Milk, in glass bottles
• Organic Sour Cream
• Organic Ricotta
• Organic Whipped Cream

PEQUEA VALLEY DAIRY Ronks, PA

• Yogurt – plain and flavored, in both quart and 6oz sizes

SEVEN STARS FARM Phonexville, PA

• Biodynamic Maple Yogurt
• Biodynamic Vanilla Yogurt
• Biodynamic Lowfat Maple Yogurt
• Biodynamic Lowfat Plain Yogurt

SHELLBARK HOLLOW FARM West Chester, PA

• Dry Sharp Goat Cheese
• Goat Yogurt
• Goat Kefir

SWISS VILLA DAIRY Lykens, PA

• Raw Whole Milk, in returnable glass bottles

TWIN MAPLE GOAT DAIRY Bath, PA

• Raw Goat Milk

VALLEY SHEPHERD CREAMERY* Long Valley, PA

• Oldwick Shepherd: A mold ripened raw sheep's milk cheese cave-aged 3-4 months
• Califon Tomme: a mild cheese made with cow and sheep milk
• Nettlesome- aged sheep's milk with stinging nettles
• Fairmount: another mixed-milk cheese, this done in the 'Alpine' style

* Limited availability on all Valley Shepherd cheeses. They recently agreed to be featured in the Williams Sonoma holiday catalog and are thus experiencing a cheese shortage.

From small local farms and food companies using local and/or organic ingredients.

BETT'Y'S TASTY BUTTONS Philadelphia, PA

• Fudge
• Fudge Sauce

CAPOGIRO GELATO Philadelphia, PA

• Chocolate
• Lemon Yogurt
• Mango
• Mojito
• Red Raspberry
• Rhubarb
• Wildflower Honey
• Blueberry Thyme
• Melon

CHILLY PHILLY ICE CREAM Philadelphia, PA

• Vanilla
• Vanilla Malt Chip

FRESH TOFU Philadelphia, PA

• Organic Tofu

HELEN’S PURE FOODS Cheltenham, PA

• Hummus – Plain, Garlic Lovers, Sun-Dried Tomato, Jalapeno and
• Roasted Red Pepper
• Baba Ghannouj
• Carrot Tofu Tahini Spread
• Vegetarian Chicken Salad

HENDRICKS FARM AND DAIRY

• Cow Pies
• Bavarian Swiss Cheese

LANCASTER FARM FRESH Quarryville, PA

• Homemade Spelt Noodles

MAINE SEA SALT Marshfield, Maine

• Sea Salt

McGEARY GRAIN/DAISY BRAND FLOUR Lancater, PA

• White Pastry Flour
• Whole Wheat Pastry Flour

PATTERSON FARMS Sabinsville, PA

• Maple Sugar

RAY’S SEITAN Philadelphia, PA

• Seitan, frozen

ROSS'S ESPRESSO BARS Kensington, PA

SLOW RISE BAKERY Lancater, PA

• Organic Oat Bread
• Spelt Bread
• Organic Sprouted Wheat
• Organic Walnut Raisin Bread
• Four Seed Cookies
• Maple Walnut Granola
• Honey Oat Crisps (like a granola bar)
• Lavosh

SMALL VALLEY MILLING

• White Spelt Flour
• Whole Wheat Spelt Flour

SPRING HILLS FARM Dalton, PA

• Grade A Maple Syrup – pints and quarts
• Grade B Maple Syrup – quarts only
• Grade C maple Syrup – quarts only

STARBARS Philadelphia, PA

• Chocolate Cherry
• Carrot Papaya
• Cherry Lemon Sundrop
• Maple Walnut
• Campfire S'More

SUBARASHII KUDAMONO Coopersburg, PA

• Dried Asian Pears

WILLS VALLEY FARM Kutztown, PA

• Organic Preserves: Blueberry, Blackberry, Ground Cherry, Peach, Raspberry, Rhubarb, Strawberry, Strawberry Rhubarb
• Organic Raw Sauerkraut
• Organic Raw Red Sauerkraut
• Organic Horseradish
• Organic Kim Chee
• Organic Ketchup
• Organic Fermented Red Beets
• Organic Fermented Ginger Carrots

S&C GOURMET FOODS Philadelphia, PA

• Mild Pickles
• Hot & Spicy Pickles
  
  

Basic Refrigerator Pickles
Yield: 4 pints of pickles

1 1/2 cups rice wine vinegar
1 cup white wine vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons granulated sugar
6 whole black peppercorns
1 teaspoon of one of the following: whole fennel seed, coriander seed, mustard seed, allspice, or dill seed (or a combination)
6 cloves garlic, coarsely chopped
4 pounds pickling cucumbers*, washed, and cut into 1/4-inch thick slices or spears
1 or 2 of the following: dill sprigs or heads, sliced onions, small hot peppers, or 2 tablespoons coarsely chopped fresh ginger

*You can also use this recipe for carrots, green beans, wax beans, okra, or cauliflower. If using a vegetable that you wouldn’t eat raw, blanch it first or simmer in the pickling liquid until al dente. 

1. Thoroughly clean 4 pint-size canning jars (or other jars with tight fitting lids).

2. Combine the first 6 ingredients plus 1 teaspoon of your choice of spice in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil.

 3. Divide garlic between 4 pint size canning jars. Pack jars with cucumbers (or other vegetables) and top with dill sprigs or other herbs, onion, peppers, etc. Leave 1/2 inch head space in top of jar.

4. Pour hot liquid over the desired combination of vegetables and herbs. Screw on lids. Let cool, and refrigerate at least 24 hours before serving. Once opened, pickles will keep refrigerated indefinitely, but they are best used within 1 month.

Pickled Red Onions
Adapted from The Zuni Café Cookbook via Orangette
Yield: 3 pints pickles

4 cups distilled white vinegar
Scant 2 cups granulated sugar
1 cinnamon stick, broken into a few pieces
4 whole cloves
2 pinches ground allspice
1 small dried chile, broken in half if you prefer a spicier pickle
2 bay leaves
About 20 black peppercorns
1 ½ lb. red onions or whole shallots

1. In a medium stainless steel (or other non-reactive material) saucepan, combine the vinegar, sugar, cinnamon stick, cloves, allspice, chile, bay leaves, and peppercorns. Bring to a boil over high heat.

2. While the brine is heating, peel and trim the onions. Slice them into rings about 3/8 inch thick. Separate each slice into its individual rings, discarding any thin, leathery outer rings.

3. When the brine mixture boils, add about 1/3 of the onion rings and stir them under. Use a wooden or otherwise non-reactive spoon, as aluminum will discolor onions. They will turn hot pink almost immediately. As soon as the brine begins to simmer around the edges, about 20 seconds, stir them under again, and then remove the pot from the heat. Remove the onions with a slotted spoon and spread them on a platter or rimmed baking sheet to cool. They should still be firm. Repeat with the remaining onions, in two batches.

4. Once the onions have cooled—you can pop them into the fridge to speed them along--repeat the entire process, again in three batches, two more times, always adding the onions to boiling brine, retrieving them promptly when the brine begins to simmer again, and cooling them completely. After the third round of blanching, thoroughly chill the brine. Transfer the onions and brine into jars that allows them to remain submerged in the brine. Store in the refrigerator.

Pickled Jalapeños with Carrots and Onions
Yield: 3 pints
   
5 whole cloves
2 cloves garlic, crushed
1/2 pound jalapeño peppers, sliced 1/4" thick
1 large onion, sliced into half-moons
2/3 cup cider vinegar
15 whole black peppercorns
3 large carrots, sliced 1/4" thick
3 cups water
4 teaspoons salt
2 bay leaf – crushed
2/3 cup olive oil

1. Wash 2 pint sized canning jars or other jars with tight fitting lids.
2.  Add all ingredients except olive oil to a medium sized non-reactive saucepan. Bring to a boil. Lower to a simmer and cook 5 minutes.
3. When finished, add olive oil and cool. Store in a in the refrigerator for up to 2 weeks. Let stand at room temperature before using as the olive oil will be cloudy until it warms up.