Well, there were a couple days of cold weather there, so this must be spring – and what better time than spring to start thinking about the Haddonfield Farmers' Market?
In just five years (so far; its sixth year will start May 19), the market has been through some pretty significant changes. It's fairly impressive it has even survived this long and even more impressive that it has carved a niche for itself with the well-established Collingswood market owning the region.
But through its various permutations and relocations in these past few years, there is – for me – just one regret relating to the Haddonfield market.
There was a time – I'm going to say it was three years ago when the market was near the church – that one of the regulars was a meat purveyor from Pennsylvania. The meat was the best. It was far better than any meats over at Collingswood.
One week, we bought some beef, and the vendor let us know he would have some fresh pork the following week, because they were about to slaughter a pig. We're talking fresh, local, organic food. And more important than anything else, we're talking quality food. High quality.
Don't get me wrong. I love the fresh vegetables, eggs, produce and more that the Haddonfield market still has. I love it being within walking distance. I love the potato guy giving my wife and I similar information sometimes, about harvesting of a particular variety having started and a promise (fulfilled!) of that variety being available next week.
But you can get that at the Collingswood market, as well. And there's more variety in Collingswood.
Haddonfield needs something to set it apart. And for one year, it had it.
But then that meat purveyor wasn't around the following year. (No offense to any meat guy who might have tried to fill the void, but it hasn't worked for me so far.)
How good was he? We asked about him and were told he was at Headhouse Square in Philadelphia on Sundays, so we went several times in hopes of tracking him down – with no luck.
I'm glad the Haddonfield Farmers' Market is here. I'm looking forward to getting fresh, tasty, inexpensive sustenance while supporting local and regional businesses.
The only thing that would make it better (for me) would be if they could bring back that meat guy.