It's rare to find a raw sheep’s milk blue outside the Roquefort Caves in France. But Pennsylvania can now make this claim, thanks to two Amish farmers, shepherd Emanuel Beiler and cheesemaker Amos Miller. Beiler, who raises sheep in Lancaster County, wanted to add value to his milk; Miller, who makes
MoreStory and photos by Marisa McClellanI was seven years old when I first cooked with fresh cranberries. My mom had gone to a library sale and brought home a pair of books called Cranberry Thanksgiving and Cranberry Christmas. While I wasn’t particularly interested in the stories inside the books, I
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Grid’s illustrious neighbor, the Reading Terminal Market, has some exciting new occupants. The New Jersey-based Valley Shepherd Creamery, due to open in November, will truck in milk three times a week, allowing customers to witness their cheese-making process firsthand. Already open are the Tubby Olive, which sells olive oils and vinegars on tap, and the
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Turkey time is almost here! Once again, Fair Food has plenty of local, sustainable (and delicious) options for celebrating your holiday. Choose from naturally-raised and Heirloom Bronze turkeys from Koch’s Turkey Farm (Tamaqua, Pa.), certified organic birds from Lancaster Farm Fresh (Leola, Pa.), and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton, N.J.). If
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Our November cover story features Chef Jose Garces and the farm he recently opened alongside his home in Ottsville, Pa. In the article, Garces talks about a salmorejo he makes with tomatoes from his farm. The recipe, which he shared with us below, is taken from his new cookbook The Latin Road Home (Lake Isle
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story by Liz Pacheco | photos by Neal Santos
Chef Jose Garces is in his outdoor kitchen making salmorejo—a cold Spanish soup similar to gazpacho. He adds bright yellow tomatoes to the food processor along with garlic, vinegar and baguette pieces. “A few years ago,” he says, “I would’ve made this with tomatoes from
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Last Christmas, Mark Novasack was making beef jerky to give as gifts, and shared some with his friend Marcos Espinoza. Inspired, Espinoza pitched the idea to try making jerky with some familiar flavors, including Philadelphia cheesesteak (their “Original” flavor) and a Southwestern spiced with green chilies, cumin and cayenne. After
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A look inside a kitchen at the new Culinary Enterprises Center in West Philly (Hao Wei Yang)Food entrepreneurs have a new home in West Philadelphia. This morning, The Enterprise Center (TEC) opened their new Dorrance H. Hamilton Center for Culinary Enterprises—a new initiative aiming to bring together the vibrant local food industry with the
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If you find yourself with a free weekend this fall, consider a day trip to Milford, N.J., home to Bobolink Dairy & Bakehouse. There you’ll meet Jonathan and Nina White, who make rustic farmstead cheese and bake loaves of incredible bread, like duck-fat ciabatta, in their wood-fired oven. Back in 2005,
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story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through
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