September 9, 2010
Chef Steve Poses: A Trip Through the Clark Park Farmers’ Market

The Saturday Clark Park Farmers' Market (photo by R. Kennedy for GPTMC)
The following is an excerpt from a blog post by local restaurateur and caterer Steve Poses. This is one in a series of features he’s running on area farmers’ markets. To read the full text on his blog, click here.
Clark Park is located in the Spruce Hill Neighborhood of West Philadelphia’s University City District. The area was originally colonial farmland. Perhaps our Founding Fathers enjoyed just-picked corn from here? As Philadelphia grew and modernized, this area evolved into an early street-car suburb. The Park itself was established in 1895 and sits on land once occupied by Satterlee Hospital which during the Civil War was our country’s second largest. Sixty thousand Union soldiers were treated at the hospital.

photos by S. Poses
Today, the nine acre park, located between Baltimore and Woodland Avenues and 43rd and 45th Street, provides both green space and a community focal point. Clark Park sits at the southwestern edge of the University of Pennsylvania campus and the medical complex that runs along Civic Center Boulevard back toward University Avenue. Adding to the academic underpinning of the area is the University of the Sciences in Philadelphia which sits adjacent to Clark Park.
The Clark Park Farmers’ Market is located along 43rd Street between Baltimore and Woodland. It’s easily accessible by bus or subway surface trolley. There is also plenty of convenient and free street parking. This market is an essential component of the neighborhood. It is where neighbors find moments of bonhomie. Plus it also has amazing local food.
Farmers’ Markets are generally not the random collection of farmers and food artisans that they may appear to be. They are put together by a “sponsor/organizer” to include a thoughtful cross-section of stands. Clark Park is organized by The Food Trust and includes a wonderful mix of about 25 stands. Smaller markets will, of necessity, have a more abbreviated mix.
The mix of farm stands will include an “organic farm stand.” Typically, an Amish farmer or two is included.
This Amish farm stand offered a hot summer’s day refreshment of iced cold Blackberry Juice, Peppermint Tea and Root Beer by the cup, pint or quart.
A bakery stand is de rigueur — gluten free offerings a plus. Some farmers’ markets including Rittenhouse Square have gluten-free only stands.
A fruit specialist is a little like the Macy’s — the anchor store in the mall.
Ideally a stand will provide grass-fed beef and other meat and poultry. Landisdale Farm provided all of the grass-fed beef used in today’s Homegrown Philly Cheesesteak give-away at the LOVE Park Farmers’ Market.
Click here to continue reading this post at Just in at Homegrown.
Steve Poses is founder of Frog Commissary. A local restaurateur, caterer and author, it’s his goal to increase home entertaining. Steve’s latest book, At Home by Steve Poses: A Caters Guide to Cooking and Entertaining, was released in 2009. It’s the inspiration for At Home Online, a website and blog designed to make home entertaining as easy as possible with tips, guides and recipes. Click here to subscribe to his e-newsletter. Steve can also be found on Twitter as @SPoses. Click here to follow him.


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