The Food Trust's

Headhouse Farmers' Market


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Find Your Farmers' Market

 

The Food Trust's 2010 farmers' market schedule is now available. Find your farmers' market:

 

In Philadephia

 

In the suburbs

 

Full schedule (PDF)

 

News

 

Your Donation -- Doubled

 

Donate to The Food Trust now to help ensure that everyone has access to affordable, nutritious food. Through the generosity of the Phillies' Brad and Lindsay Lidge, donations recieved by August 1st will be matched dollar for dollar.

 

Donate now!

 

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Salt-Roasted Beets


Fork chef Terence Feury creates a beautiful salad from these roasted beets, dressing them with a champagne vinaigrette touched with horseradish and pairing the beets with local goat cheese, toasted pecans and baby greens. How will you serve them?
 
Serves 4
 
1 pound each large red and golden beets
2 cups kosher salt
2 cups water
1 cup olive oil

Preheat oven to 375 degrees Fahrenheit.
 
Place red and golden beets in separate baking pans with 1 cup salt, 1 cup water and 1/2 cup olive oil in each pan. Cover pans with foil. Roast beets until tender when pierced with a pairing knife, at least 1 hour. Cool beets completely in salt. When cool, peel beets by rubbing them with a cotton cloth (something you're not too fond of).

 

Learn more: How to contribute your favorite farmers' market recipe

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