To Eat

headhousefarmersmarket

As a resident of South Street, a substantial section of my personal food pyramid is occupied by free samples. Most culinary excursions in my neighborhood end with a handful of miniature plastic spoons from hummus samples at Whole Foods or ice cream at Haagen-Dazs or, as was the case this morning, tiny tastes of fresh cheeses, dips, sauces and chocolates at the Headhouse Farmers Market. Around 25 vendors set up shop on 2nd Street between Pine and South streets and about a third of them let you try what you wish. So, sometime between the market’s hours of operation of 10 a.m. to 2 p.m. the pile of tiny utensils in my palm turns into a little pile of guilt and although I’m fully sated, I’m too happy with my experience to leave without buying a few things. This morning I picked up a pair of citrus-y French pastries known as canelé from Market Day Canelé. If America is ready to move on from its cupcakes and cronuts phase, I’d suggest this Bordeaux-born spongy cake be the next national obsession.  Aside from that, I left with some cheese – a pesto feta and some maple goat cheese – which pretty much accounts for the rest of my food pyramid. The market is open every Sunday May through December.

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