Two years ago, on the third of May, we got married at the historic Headhouse Square. Our wedding showcased our Philly lifestyle. At the time, Molly worked at Federal Donuts – who made our donut wedding cake and shared their neighboring Bodhi coffee for drinks and bathroom breaks. We grew our own flowers, gathered dishes and jars from goodwill and Fishtown’s Pizza Brain catered the event. Overall, our Philly community and friends and family helped us put on a true grassroots party in the middle of Pine Street.
Every Sunday, Headhouse holds a wonderful and popular farmer’s market. We love that we get to visit our wedding spot each week as part of a community who respects and enjoys local food.
In our honor of our anniversary, we decided to blog about our Sunday shopping at Headhouse.
Our menu this week consists of
- Salad, filled with seasonal veggies and greens
- Baked pasta primavera, with mushrooms, asparagus, swiss chard white beans and mozzarella.
- Vegetarian sloppy joes on fresh homemade Wild Flour buns.
We picked up farm fresh food for breakfast and lunch as well. Each morning, we make smoothies with fruit, juice, almond milk, peanut butter, and a variety of greens – we picked up some kale and radish greens for those, as well as apples for Molly’s lunches.
Mushrooms, Lettuce, Swiss Chard, Kale – Queens Farm
Sourdough and Rolls – Wild Flour Bakery
Radishes – Blooming Glen Farm
Asparagus – A.T. Buzby Farm
Apples – Three Springs Fruit Farm