Earl's

Wendi Skwara (left), owner of Tall Pine Farms, helps Chef Chris Tavares select strawberries.

You could say that I had an “aha” moment as I followed Earl’s Bucks County Chef Chris Tavares, GM David Zuckerman, and Courier Times Food Editor Betty Cichy around the New Hope Farmer’s Market.

The mission was to find enough locally grown and produced foods to create a meal for Betty’s annual column on local farm markets.

Frankly, although I know that Bucks county has some wonderful farms and produce, I really did not think that we would find enough at just one market for a great dinner.  But I was wrong. David and Chris have developed close relationships with many local farmers as Earl’s Bucks County has evolved into a restaurant committed to supporting the local foodshed. David did the first cooking demo on the opening day of the market using that day’s offerings.

You’ll have to read Betty’s food column next week for her round up of the local markets and photos of the preparation of the meal later at Earl’s (and the recipes), but here some observations that led to my final “aha.”

Bucks County does have a diverse array of beautiful bounty! Just at the New Hope market, we found the most luscious, sweet strawberries from Tall Pine Farms of Rushland (pictured above) and Milk House Farm Market of Newtown. Chris said they taste like “sunshine.”  He selected some salad greens from Gravity Hill Farm of Titusville, NJ to combine with the berries for a fresh spring salad.

Tastes like sunshine! Fresh spring salad of local lettuce and strawberries.

Chris and David also picked out some beautiful garlic scapes, kohlrabi and mustard greens from Gravity Hill for the main course..I was impressed, you can’t even find garlic scapes at Wegmans!

Then it was on to the Highland Gourmet booth to chat with Ben Avila about ingredients for an entree. After an interesting conversation–all the farmers and vendors were very friendly, helpful and provided a wealth of information–Chris and David picked out a lovely bone-in filet and some incredible Valley Shephard Creamery cheese for the main course dish.

The next morning in the Earl’s kitchen, Chris created this beautiful Filet Mignon on a bed of mustard greens and garlic scapes with shaved Valley Thunder cheese. Simple, fresh ingredients with complex and intense flavors.

Bone-in Filet Mignon/Mustard Greens/Garlic Scapes/Shaved Valley Thunder cheese

Final “Aha”: You can satisy your inner locavore here in Bucks county. There are 70 locations of farmer’s markets, farm stores and CSA’s (community supported agriculture) throughout the county so you can easily find a convenient spot to stop and pick up ingredients for dinner. You just might bump into David and Chris picking out something for tonight’s special at Earl’s. They tweak the menu to take advantage of what’s fresh and in season so you’ll never be bored if  you stop by each week for some locally grown and created fare.

Check out this link for the Penn State Cooperative Extension Bucks County for listings of farms and markets plus shopping tips.

Thanks to Susan Pierson of Bucks County Foodshed Alliance, the force behind the New Hope and Doylestown Farmer’s Markets. She brings in a great selection of vendors and chefs to demo how you can use the wonderful produce and foods from the market. Click this link for the New Hope Farmer’s Market schedule and vendor list.

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