May 16, 2014 |
Buying the Chestnut Hill Farmer's Market in 2007, Ron Pete admits, was "a little bit of a reach for us," a leap into unfamiliar retail territory that was part of a deal to buy the 36-room Chestnut Hill Hotel and two adjacent buildings. Pete and his wife, Abby, Hill residents since 1999, already owned three hotels in central and western Pennsylvania. But the hotel-market deal was a chance to rethink a chunk of the 8200 block of Germantown Avenue and two iconic businesses, both loaded with potential and badly in need of transformation.
August 6, 2013
Nishon and Laura Yaghoobian, both 35, of Claymont, Del., own Wild Flour Bakery, a wholesale commercial bread and pastry bakery whose clients include restaurants, cafes and coffee shops. The Holmesburg company, which began in 2003, also sells breads and pastries at weekend farmers' markets in the city and Collingswood. Nishon oversees baking and Laura handles customer service, sales and payroll. I spoke with Laura. Q: How did you come up with the idea for the bakery? A: Nishon worked in pastry shops at [now closed]
July 16, 2013
Atlantic County Atlantic City , S. Carolina & Atlantic Ave., 9 a.m. to 3 p.m. Thursdays & Saturdays through Sept. 28. Margate , 9700 Amherst Ave., 8:30 a.m. to 12:30 p.m. Thursdays through Aug. 26. Cape May County Ocean City , Sixth & Asbury Ave., 8 a.m. to 1 p.m. Wednesdays through Sept. 4. Sea Isle City , 40th & Pleasure Ave., 8 a.m. to 1 p.m. Tuesdays through Aug. 27. Stone Harbor , 95th & Second Ave., 8 a.m. to noon Sundays through Sept. 1. West Cape May , 732 Broadway, 3 to 7:30 p.m. Tuesdays through Aug. 27. Ocean County Point Pleasant Beach , Route 35 North & Arnold Ave., 10 a.m. to 2 p.m. Sundays through Sept.
July 16, 2013 |
OCEAN CITY, N.J. - Cat Gleason, whose desserts have earned her the moniker "Pie Girl," takes the community in farmers' markets seriously: She purchases fellow vendors' fresh produce, turns it into a scrumptious product that draws customers, and then uses her proceeds to feed the homeless at a local church. "Sometimes, it seems like a lot to be doing, but then I think about all the people who aren't lucky enough to have what I have . . . wonderful parents and a roof over my head," said Gleason, 16, a rising junior at Ocean City High School.
June 21, 2013 |
It's farmer's market season once again, and Ben Bergman has much to celebrate. Not just the opening of about 65 markets in the Philadelphia/South Jersey region, but a brand-new one in his own neighborhood of Parkwood, in the city's Far Northeast. This is an area known for its many supermarkets, maybe, but not for its fresh produce. Until Parkwood debuted on May 18 in the Third Reformed Presbyterian Church parking lot at Byberry and Barbary Roads, there were only three farmer's markets in the vast expanse north of Bridge and Pratt Streets.
July 6, 2012 |
In Voorhees, a suburb once defined by agriculture, a weekly farmers market may help put a new downtown on the map. A dozen area vendors began selling fresh fruit, produce, and other products outside the Voorhees Town Center on May 19 and will continue every Saturday, from 8 a.m. until noon, through Oct. 27. "Cities really came about because farmers needed to come to a place where they could barter or trade their goods," said Joseph F....
May 24, 2012
2 medium garlic cloves, sliced thin 2 teaspoons extra virgin olive oil 1/4 teaspoon of salt or more to taste 1 pound green beans, cleaned and trimmed 1. Put olive oil, garlic, and salt into shallow serving dish and mix. 2. Put beans into boiling water for 6 minutes (important to time this). 3. Drain well and put into serving dish. Turn the beans in the olive oil mix until they are well coated. Taste for salt and adjust if needed. From kitchen of Giuliana and Bob Pierson Per serving (based on 8)
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon 1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.