In the summer, eating local is easy. Farmers’ markets abound, featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few green
MoreFrom the early ’60s through the late ’90s, the Elkins Park business district was an active town center—and Ashbourne Market its de facto town hall. The market eventually occupied a good percentage of the sidewalk-framed storefronts along the main strip, as the owners bought up other businesses to increase space. Technically, it was a grocery
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One of the questions you hear a lot when you work at a food co-op is, “What the heck is a food co-op?” It’s kind of a tricky question. On the one hand, there’s a simple answer: It’s a food store owned by its members for their mutual benefit. Factually correct, but incomplete.
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The strongest prosthelytizing tool in a food sustainability advocate’s bag-o’-tricks might just be a farm fresh egg. Crack that thing open into a hot skillet and watch onlookers gasp in awe at a yolk the color of a perfect Florida orange.
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by Dynise Balcavage, urbanvegan.net
Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.
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A perfect tipple for the dead of winter, Dock Street’s Barley Wine is the local brewer’s first foray into bottled beer. Produced and packaged on-site, this limited release is a complex burst of malty goodness.
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The best thing about cold weather is ending the day with a rich, hot plate of food. So, there is no better time for braising—the low and slow method of cooking that produces deep, comforting flavors. Meat is one of the more obvious choices for braising, but you can also use fish or vegetables.
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by Allison Kelsey, FarmToPhilly.comThis dish combines the savory melding of long cooking and the fresh, bright flavors of a quick spin on the stove.
Although the recipe is printed here, there’s room to improvise. If you’re not a big fan of mushrooms, substitute a vegetable (just be sure to add at the right time and not
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Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when
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I should start this piece by disclosing some bias: I have Fu-Wah’s number saved in my cell phone. I use it for ordering takeout tofu hoagies—the timing is perfect if I dial right as I’m leaving my apartment. I have eaten at least a hundred from the beloved corner market in West Philly, and loved
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