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Recipe: Grilled Mushrooms,
 Lebanese Style

by Brian Ricci Mushrooms are like sponges—they absorb moisture very well. When grilled, they release their moisture, leaving behind their inherent earthy flavors, enhanced by the heat of the grill. Also left are the flavors we impart in our marinades. They tend to become stronger and more concentrated as the water content of the mushroom

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1 min read
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Recipe: Watermelon and Lime
 Granita

Don’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not

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1 min read
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A unique café offers life skills to former foster youth

Photo by Palette Group – palettegrp.com  Serving the Community, One Espresso at a Time by Emily Kovach Consider the archetypal barista: too cool for school, perhaps tattooed, serving and pouring your coffee with no lack of mild disdain. But at The Monkey & The Elephant, a nonprofit coffee shop in Brewerytown, prepare for that image

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2 mins read
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Three coffee businesses go brick-and-mortar

Photo by Jason Varney Four Walls and a Cup by Emily Kovach Backyard Beans Coffee Co.408 W. Main St., Lansdale, Pa.Since 2013, Backyard Beans Coffee Co. has been roasting high quality coffee in Lansdale for wholesale, always favoring responsibly sourced beans from small farms and co-ops. Owners Laura and Matt Adams began selling their beans

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2 mins read
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Collingswood’s Constellation Collective

Seeing Stars by Emily Kovach Maura Rosato, Lindsay Ferguson and Valentina Fortuna met the way so many chance encounters begin: at work. In 2013, they were all employed by The Farm and The Fisherman Tavern & Market, and all felt a natural connection with one another. A year later, Rosato and Fortuna kicked around the

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1 min read
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5 café drinks to keep your summer chill

Nice Ice, Baby by Emily Kovach 1. Milkshake Lattes at River Wards Cafe3118 Richmond St.In a stroke of genius, Joe Livewell at Riverwards Cafe in Port Richmond blends three scoops of Bassetts vanilla ice cream with milk and a double shot of espresso to create a creamy, sweet and caffeinated treat. If chocolate is what

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1 min read
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Recipe: A Summer Salute to Celery

An unsung workhorse of the kitchen gets its close-up by Brian Ricci Celery is often overlooked in favor of more extroverted vegetables. (I’m looking at you, candy-striped beets!) We tend to associate celery with a crunchy, bland flavor, whose greatest purpose may be to act as a vehicle for peanut butter and raisins. No more.

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Recipe: Try a no-cook tomato sauce straight from your own harvest

The Nightshade Parade is Here by Anna Herman Backyard and farm-stand tomatoes are finally here. Local farmers—and we backyard gardeners—choose varieties to grow based on flavor rather than ability to transport. We also grow varying sizes, shapes and colors with unusual provenances. With names like “mortgage lifter,” “little fairy,” “sweet 100” or “green zebra,” the

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1 min read
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