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Wed., July 30, 1 to 2 p.m.
Fri., August 1, 5 to 7 p.m.

  

 


 

 

 

Monday
Jan142013

A Condiment for Every Season: Kennett chef releases line of chutneys and spreads for Fair Food

Chef Brian Ricci has worked in kitchens across the country, mastered English, French, Indian, and Middle Eastern cuisines, and, at his current post as executive chef for Philly’s Kennett Restaurant, become an authority on cooking seasonable, sustainable and locally sourced fare. His new line of condiments—called NIFTY—which arrived at the Fair Food Farmstand last month, feature local ingredients and draw on his wide range of exotic and familiar culinary inspirations.

Now on sale for the winter season:

  • Ginger Ketchup, a spicy topping or dip made from Jersey Fresh canned tomatoes and seasoned with nigella seed, ginger, sugar and chilies. $5.99/jar
  • English Chutney, a robust, molasses-based root vegetable chutney made with locally sourced vegetables (particularly delicious when paired with English-style cheddars). $5.50/jar
  • Apple Chutney, a sweet-tart chutney made with apples from Three Springs Fruit Farm in Aspers, Pa. (the perfect accompaniment for bloomy rind cheeses). $5.50/jar

For the spring and summer seasons products will include violet mustard, made with concord grapes from Culton Organics in Silver Spring, Pa.; peach chutney, made with peaches from Three Springs Fruit Farm in Aspers, Pa.; and extra-virgin olive oil whipped cream, a savory topping for fresh summer tomatoes, made with local cream and milk.

Fair Food Farmstand is located at the Reading Terminal Market (12th and Arch Streets), Hours: Mon.-Sat. 8 a.m.-6 p.m., Sun. 9 a.m.-5 p.m.

Kennett Restaurant, 848 S. 2nd St., kennettrestuarant.com

PEGGY PAUL is a freelance editor, writer, and recipe developer (and part-time produce peddler) living in Philadelphia. On her blog, AnUnstillLife.com she shares seasonal recipes, cooking tips and inspirations.

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