SUSAN S. YESKE
Proof of how much Bucks County loves its farmers markets was evident in the steady flow of shoppers who attended last weekend’s Wrightstown Farmers Market held indoors at the Anchor Church on Durham Road (Route 413) in Wrightstown.
The market, which takes place from 10 a.m. to noon on the second and fourth Saturdays through April, is among the few that stays open year round by moving indoors. Most markets close in late October or around Thanksgiving, after the traditional growing season ends.
At Wrightstown happy customers were lining up for a variety of fresh greens plus crops out of storage such as winter squashes, radishes, sweet and white potatoes, onions, beets, turnips, garlic and parsnips.
“This is a perfect space,” said Brenda Slack of Milk House Farm outside Newtown. “There is plenty of room for the vendors and it’s nice and warm,” she said, plus it offers lots of parking.
Slack was selling a variety of field-grown greens as well as frozen chickens and ducks. Other vendors were offering local cheeses, yogurt, farm-raised meats, teas, coffees, breads, cookies, vegan and meat-based prepared foods, peanut butters, olive oil, vinegars, honey, apples, cider and mushrooms. Among the most popular stands was Jersey Pickles, which offers a selection of pickles and olives.
This recipe from the market website (
wrightstownfarmersmarket.org) calls for ingredients currently in season at Wrightstown and other year-round farmers’ markets.
Roasted Butternut Squash and Kale Salad with Lemony-Tahini Vinaigrette
For the dressing:
3 to 4 tablespoons tahini
Juice of 1 lemon
1 small garlic clove, minced
Kosher salt
2 tablespoons extra-virgin olive oil
For the salad:
1 medium butternut squash (about 1½ pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
1 red onion, halved and thinly sliced
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 bunches flat kale
¼ cup pine nuts, toasted
Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously. Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.
Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer.
Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture.
Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed.
Scatter the pine nuts over the salad and serve.
