Labor Day weekend marks the unofficial end of the summer season. I’m not happy about this, but cancelling the holiday will, alas, not stop the coming of cooler weather. Thankfully, this week is packed with events that keep the flavors and fun of summer going for one more beautiful week.

Rutgers Tomatoes

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I’m not much of a gardener. In fact, I’m not that good with plants, especially those that need attention—or water. But I do have an herb garden. And as my sister says, most herbs are pretty hardy, and actually thrive on neglect, which I’m very good at.

herb garden_oregano_august 2014

My herb garden is doing very well this year. The oregano is taking over, smothering the new lavender plants, and the parsley, and the scented geranium. Not a very good neighbor. I have several kinds of oregano—ruffled leaf oregano, Mexican oregano and just regular old basic oregano. I’ve got two kinds of rosemary, four kinds of basil, winter savory that has gone wild and pineapple sage that is just too sure of itself. I think it’s competing with the oregano. I don’t have the heart to tell it that I can only use so much pineapple sage in cooking.

If you have a herb garden, and are facing the bounty of this summer, you know what I’m thinking. What do I do with all this?

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Grilled Peach_caramel_photo credit Kelly Madey

By guest blogger, Kelly Madey,

I am still very much in vacation mode, despite the fact that vacation officially ended last week. As I sit here, staring at the aftermath of our trip—a gigantic pile of laundry and a few extra pounds on my hips—I completely lack the motivation to tackle either;

And I think to myself, wouldn’t it be grand if I could have the hotel experience at home?

Well, not our actual hotel experience, which involved me yelling at the boys not to put down their luggage, or use the bathroom until I sprayed every inch of the hotel room with my travel sized disinfectant spray;

I mean a 5-star hotel experience in my own home, where the laundry is simply stuffed in a bag, hung on the door, and— poof—I awaken to clean, pressed, and pleasantly scented clothing;

And I enjoy a delicious breakfast in bed with the dirty dishes whisked away as soon as I take my last bite;

Having actual free time, I head to the gym, only to return home to find that maid service has already been through, the whole house sparkling clean and lemony fresh.

The concierge realizes that I can’t physically be in two places at the exact same time, so he orders car service to pick up one kid from pre-season sports practice and the other from a friend’s house on the opposite side of town, but not before getting every item on the two page back-to-school supply list.

What a shame to be jolted back to the reality of two starving children, and a husband looking for clean underwear. I guess it’s time to get back into the swing of things around here before vacation really ends and I head back to work.

So I set out to restock our post vacation food supply, making my rounds to the local farmers’ markets, ending with a sweet visit to Manoff Market Gardens for fragrant and delicious peaches.

Manoff peaches_photo credit Kelly Madey

Manoff has a variety of peaches such as Raritan Rose, John Boy, Red Haven, and Donut peaches. I didn’t know which type of peach was best for grilling.

Fortunately there is always a cheerful someone to help. Yellow peaches were recommended, and just before I left, I was given a perfectly ripe peach to eat on the way home.

Before I grill the peaches, I make an unusual caramel sauce. It has butter, as any good caramel sauce should,

Butter in sauce pan_photo credit Kelly Madey

But the big flavor comes from local Rocky Ridge Maple syrup blended with a little brown sugar:

Rocky Ridge Maple_photo credit Kelly Madey

I add the sugar and maple syrup to the melted butter until the sugar is dissolved and the mixture is bubbly. This takes less than five minutes.

I place a lid on the caramel for the last two minutes because sometimes sugar can crystallize along the sides of the pan. If you have ever had gritty caramel, this is why. The condensation from the covered pan helps to wash down any sugar crystals. The result is a smooth and silky caramel sauce. A little cream and vanilla finish the sauce.

Once the peaches have nice grill marks, it’s time to put the Oh Wow! into this dessert, as in OwowCow Creamery. Their small batch, locally sourced ice cream is beyond amazing. I stopped in for vanilla ice cream and they had three different types:  Indonesian, Madagascar, and Tahitian. The Indonesian vanilla ice cream was recommended because of its smoky tones.

Indonesian Vanilla_owowcow_photo credit Kelly Madey

The final dessert was a big hit with the boys, and with just two more weeks left of summer, I savored every peachy keen bite.

Grilled Peaches with Maple Caramel Sauce and Ice Cream

3 TBSP unsalted butter
¼ cup brown sugar
¼ cup pure maple syrup, plus 1 TBSP
pinch of salt
¼ cup heavy cream
1 tsp vanilla
2 peaches, sliced in half, pit removed
1 TBSP neutral oil
1 pint vanilla ice cream

For caramel sauce: 

  1. Melt butter over low heat in a medium saucepan.
  2. Add brown sugar, maple syrup, and salt. Stir until no lumps of brown sugar remain. Increase heat to medium and cook until sugar is dissolved, about 3-4 minutes.
  3. Place a lid on the saucepan and cook for 1-2 minutes longer.
  4. Whisk in heavy cream until smooth, and cook for 1 minute longer. Remove from heat and stir in vanilla. Sauce will thicken as it cools.

For peaches:

  1. Preheat the grill to medium/high or heat a grill pan over medium heat on a stove top.
  2. Brush the cut-side of the peaches with oil and place cut side down on the grill. Cook until peaches have nice grill marks and soften a little.
  3. Turn peaches over and brush with remaining tablespoon of maple syrup. Remove from heat.

Serve warm peaches with a scoop of ice cream and a drizzle of caramel sauce.

Serves 4

To print this recipe, click here.

Manoff Market Gardens in Solebury is open Monday through Saturday. They offer a variety of peaches, blackberries, jams, and fresh flowers, and an amazing variety of apples in the fall.

OwowCow Creamery has three locations in Ottsville, Wrightstown, and Lambertville. They make a variety of small batch ice cream with deliciously unusual flavors.  Their ice cream cakes are what dreams are made of.

Rocky Ridge Maple syrup is available at several local farmers’ markets and through their website. They also offer maple sugar and maple candy.

Kelly Madey writes the delicious and beautiful blog, A Bucks County Kitchen. All of the photos in this article were taken by her.

Peaches, corn, tomatoes. That’s August in Bucks County, only this year minus the heat and humidity. It doesn’t make the peaches and tomatoes happy because they like hot weather, but it sure is nice sleeping weather for us humans.

Freddie's Tomatoes; photo by L. Goldman

Another sign of August is the arrival of Freddie’s Tomatoes at the Pineville Tavern. It’s a simple yet delicious dish made with fresh tomatoes from the Slack Farm a few miles away in Forest Grove. Unfortunately, Fred Slack Sr. passed away last October but his son, Fred Jr., and other family members, have continued the tradition. Stop by for some great tomatoes and corn (read our article, The Tomato Triangle, here to learn more).

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Glass of Cool BeerBeer, beer and more beer. If you are a fan of craft beer, click now to Bucks County Taste’s newest food map. Everyone knows that the craft beer movement has exploded in the last 10 years, and Bucks County is no exception. Breweries seem to popping up every month, as well as restaurants and stores with great craft beer selections. Here’s our latest food map, full of local breweries, brew pubs, restaurants and beer stores. Cheers!

Fresh, local rice? From New Jersey? Jim Lyons, who with his wife, Kathy, have owned Blue Moon Acres Farm for over 20 years, has been quietly cultivating rice on their farm in Pennington, NJ. Last year they grew Arborio rice and now they have added long grain brown rice for offer in their stores in Buckingham and Pennington. Rice that has been husked just before being placed on the shelves is healthier and tastier, explains Jim Lyons. “Rice goes rancid so easily, especially brown rice. There is such a difference in taste between freshly husked rice and what is in supermarkets. I’ve even compared our rice to Trader Joe’s and Lundbergh.”

Blue Moon Acres_brown riceCelebrate the rice harvest at a special dinner at Blue Moon Acres’ Pennington Farm on September 14 featuring food made with certified organic rice. The evening begins at 4 pm with hors d’oeuvres, drinks, live music, and a farm tour, followed by a delicious meal created by Chef Max Hansen with the farm’s rice and many other seasonal and locally sourced ingredients. A portion of the proceeds from ticket sales will benefit the Trenton Area Soup Kitchen. For more information and to purchase tickets, click here.

The 1st Annual Yardley Restaurant Week began just last night and continues through this Sunday, August 24. This is a great opportunity to try some of Yardley’s best restaurants including Canal Street Grille, Charcoal Steaks BYOB, The Continental Tavern, Trattoria Rosa Bianca, Vault Brewing Company, Vince’s Pizza & Italian Restaurant, and The Yardley Inn. The restaurants are offering a discounted prix fixe menu featuring some of their unique signature dishes. Lunch is $15 per person and dinner costs only $25 per person. They are also running a social media photo contest with a winner selected from each Yardley restaurant. For more details, please see the Yardley Restaurant Week website.


Want fresh, local food year round? Then consider joining and/or supporting the Doylestown Co-op. The co-op opened its first brick-and-mortar store in downtown Doylestown on State St. in January, full of locally produced and grown food, much of it organic. In fact, seventy percent of its sales are from local farmers and producers.

As beautiful and bountiful as the volunteer-built store is now, this is only phase one. Membership has grown from 250 to 460 households, and non-members shop the store as well. Now the co-op needs help to purchase more refrigeration, make improvements to the store and website, and retain professional marketing services. With even just a small donation, you can help this important outlet for local food grow. Click here to go to the co-op’s crowdfunding campaign.


In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Max Hansen, MaxHansenCaterer and the Max Hansen Carversville Grocery,

The arrival of summer portends the bounty of the amazing market basket that comes from Bucks County farms. As a child growing up this meant going out to the garden with my grandfather to enjoy the best produce known to humankind. These days, in addition to growing two large gardens, we work with many of the amazing farms that literally surround us. None Such, Blue Moon Acres, Solebury Orchards and Manoff Orchards, to name but a few.

The arrival of the sweet corn from None Such Farms signals the peak of the summer growing season. My absolute favorite side dish is a simple succotash of Bi-Color Corn, Zucchini and Poblano Peppers. The vegetables are so full of flavor that I simply sauté each of them separately in a little butter/olive oil combination and season them with kosher salt and fresh ground pepper. This is my modern take on the classic dish that I grew up loving as a child. It is a fantastic accompaniment to anything coming off the grill, beautiful rib-eye steaks, herb-marinated chicken or rare grilled sushi tuna.

At MaxHansenCaterer and the Max Hansen Carversville Grocery we work with as many local products in season as we possibly can. Our goal is to use excellent ingredients, cooked properly, to respect the integrity of the food and produce a wonderful culinary experience for our guests, wherever they may be!

Summer Succotash by Max Hansen

Nonesuch Farm Bi-Color Corn, Zucchini and Poblano Pepper “Succotash”

Click here for the recipe.

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Bunny at the Grange FairThe big news this week is, of course, the 66th Annual Middletown Grange Fair. This is Bucks County’s version of a county fair, the kind you hear about happening in Iowa and Kansas and places like that. If you think Bucks County is all suburbia, visit the Grange Fair and see all the 4-H kids who have proudly raised their goats, pigs, chickens and bunny rabbits. Walk through the exhibition halls where local folks have entered their vegetables, baked goods, quilts and so much more, with the hopes of getting a blue ribbon. There’s rides for the kids, vendors selling everything from hardware to home improvement, music, John Deere tractors (new and antique), and some very interesting entertainment including Sue Wee Pig Racing, a Goat Obstacle Course, Mutts Gone Nuts and Cow Chip Poker (don’t ask me; I have no idea).

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In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Linda Jacobs, Soup to Nuts Caterers,

Everything you want and need for a meal can be included in a salad. Salad as a main dish can be easy, cooling and refreshing on a warm summer day.

Linda Jacobs_blueberry bush_editI have always worked with fresh and seasonal ingredients. This year I’ve been lucky enough to get most produce right from my garden. This salad is a mixture of things I’m harvesting right now.

For the last month or so I’ve been starting the morning picking blueberries. A heat-resistant New Zealand spinach has been coming up since spring and is still going strong. Digging red onions and carrots adds a colorful and nutritious finish to the mix.



½ Blueberries – wash and remove stems
¼ Carrots – wash and grate or dice small
2 Tbsp Red Onions – fine dice
¼ cup Toasted Walnuts – bake in oven at 275°F until lightly toasted (careful- it’s easy to over cook)
2 cups Spinach – stem and clean completely

Toss all ingredients together in the vinaigrette immediately before serving.

Blueberry salad_Linda Jacobs_Soup to Nuts_editHERB CITRUS VINAIGRETTE


1 Tbsp Rice Vinegar
1 Tbsp Shallot
½ teaspoon Garlic
½ tsp Ginger
1 cup Orange Juice
¼ cup Lemon Juice
½ cup Kiwi Juice
1 Tbsp Honey
1 Tbsp Dijon Mustard
1 Tbsp Basil and Cilantro
1 tsp Cumin
Pepper and Sea Salt to taste
1¾ cup Olive Oil

Mix together rice vinegar, shallots, garlic, and ginger in blender or food processor. Add remaining ingredients, then add olive oil in a slow stream, blending ingredients. Add salt and pepper. Adjust seasoning.

Additions and substitutions:

  • Tofu (marinated in the vinaigrette)
  • Other nuts, grains, and seeds


ABOUT Chef Linda Jacobs and Soup to Nuts Caterers 

Chef Linda Jacobs is a graduate of Culinary Institute of America. Sixteen years ago, she started Soup to Nuts Caterers and has been catering small and large parties ever since. Linda places an emphasis on sustainable and healthy cooking. This year she is featuring cooking classes and small elegant dinner parties. For a Personal Chef or party planning, call Soup to Nuts.

Soup to Nuts Caterers, LLC
New Hope/Washington Crossing, PA
: 215.208.5389
Neighbors Choice “Best of Bucks”
Bride Choice Awards Wedding Wire 2009 & 2010
Need to find a farmers’ market near you? Click here to see our local food guide on Farmers’ Markets.

Nectarines & Peaches from Solebury OrchardWe know you all lead very busy lives, so we would hate for you to miss out on the Bucks County peach season because of it! So we did some research, called some farmers, and made this list for you, so all you have to do is sit back, relax, and eat a peach.

Word is that due to our unseasonably cool weather, some of the peaches are taking longer to ripen. Always call ahead.

A [YES] next to the farm means that the peaches are ripe for picking now!

[YES]Active Acres Farm 881 Highland Rd. Newtown, PA  18940, 215-968-2192 Open Friday, Saturday, Sunday & Monday

[YES]Bechdolts Orchard 2209 Leithsville Rd, Rt. 412 Hellertown, PA  18055, 610-838-8522

[YES]Bedminster Orchard 1024 Kellers Church Road Bedminster, PA 18944, 215-795-0303

[YES]Bolton’s Farm Market 1005 Rt. 113 Silverdale, PA  18962, 215-257-6047

[YES] – Fairview Farm 831 Pineville Rd. Pineville, PA  18946, 215-598-3257

[YES] – Lapinski Farm 1003 Middle Rd. Dublin, PA  18917, 215-249-3431

[YES]Manoff Market Gardens 3157 Comfort Rd. Solebury, PA  18963, 215-297-8220

[NO]Penn Vermont Fruit Farm Rt. 113 & Rolling Hills Rd. Bedminster, PA  18910, 215-795-2475 – Hit or miss, not a great harvest this year due to the weather; only selling in quarts, if available.

[YES]Shady Brook Farm 931 Stony Hill Rd. Yardley, PA  19067, 215-968-1670

[YES]Snyder Farms Rt. 313 & 5th St. Perkasie, PA  18944,

[YES]Solebury Orchards 3325 Creamery Rd. New Hope, PA  18938, 215-297-8079

[YES]Solly Farm Market 707 Almshouse Rd. Ivyland, PA  18974, 215-357-2850

[YES]Styer Orchard 97 Styers Ln. Langhorne, PA  19047, 215-702-9633

[YES]Tabora Farms 1104 Upper Stump Road Chalfont, PA  18914, 215-249-3016

[YES]The Market at DelVal 2100 Lower State Road Doylestown, PA 18901, 215-249-3016

[NOT YET] - TT Farms 3235 Route 413 Mechanicsville, PA 18934, 215-794-5587 – check with them in a week.



Two years ago, 48-year old Marian Bolum got the flu. But instead of just causing a week in bed, the virus went straight to her heart, putting her in the hospital with congestive heart failure. She almost died.

Any food with salt was out of the question. “I grew up with canning and preserving. We always had a garden and we didn’t eat processed foods,” Marian explains. So when she came home from the hospital, her husband was able to feed her by simply reaching for her already low-sodium canned goods.

“When I researched my condition on the internet, it said I have a life expectancy of five years. So I thought, what could I do to help people?” She decided then to reach out and teach people to eat better.

Farm to Jars is the result. It’s a home canning and food preservation educational program that Marian teaches at colleges, homes, corporate events, farm markets, health expos, culinary stores, and as part of the Penn State Cooperative Extension course curriculum.

Homemade Preserves

Although Marian has been preserving her own food for years, she decided to go a step further. She took the food preserver training course at the Cornell University Cooperative Extension and is now the only certified Master Food Preserver in Bucks County. This lady knows how to put up food.

“I have two goals when I teach my classes,” she explains. “The first is for each person to go home with confidence, knowing how to preserve their food. The second is to teach them the importance of supporting local farmers and markets, and to know where their food is coming from and what they are eating.”

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Mostly sunny, with a high near 82. Mostly sunny, with a high near 82. Mostly sunny, with a high near 83. Mostly sunny, with a high near 83. That’s the weather forecast for this Thursday through Sunday, courtesy of the National Weather Service. Whether you believe in a higher being or not, you’ve got to admit that this weather feels like a gift from above after the winter we had.

People holding glasses of white wine making a toastAnd it is perfect weather for sitting back and sipping some wine…or listening to music and imbibing wine…or cooking with wine…or eating and savoring wine. Well, you get the idea.

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Come out tonight for a beautiful, delicious evening at Anchor Run Farm in Wrightstown (just north of Newtown). The Bucks County Foodshed Alliance is holding their last farm tour and potluck of the summer at this innovative property, beginning tonight at 6 pm. It’s an opportunity to meet the farmers, enjoy a great potluck and learn more about sustainable farming.

Derek & DanaDana Hunting and Derek McGeehan have been farming at Anchor Run since the spring of 2009. They are committed to sustainable, environmentally conscious farming using deep organic techniques that nurture the soil and biodiversity of the 100+-acre farm in general, and produce healthy, nutrient-dense, tasty food.

Anchor Run Farm has a history of being on the cutting edge of what’s new in sustainable agriculture and re-invigorating small family farming in Bucks County.

While the trend across the nation has been the aging of farmers and the loss of family farms, farmland and the communities that support them, a new breed of young farmers taking root in Bucks County are reviving interest in and appreciation for farming, farmers and the freshness of locally grown food.

By creating unique solutions to help re-build a local, sustainable food system, Derek and Dana give us one of Bucks County’s best examples of the new approach to farming. In fact, the farm’s recent history provides a primer of bold, creative ideas for not only farmers, but also landowners, communities, municipalities and governmental agencies.

mulchingAnchor Run Farm TIMELINE

2002 Wrightstown Township launches a Community Supported Agriculture Farm (CSA) on Township, publicly-owned land, the first CSA in Bucks County and the first municipally-sponsored CSA east of the Mississippi River. In 2004 the idea garners a state-wide award for excellence in innovative, green projects.

2006 Anchor Run Farm CSA inspires birth of Bucks County Foodshed Alliance when 3 members of the CSA gather in the farm’s kitchen to brainstorm how they can expand their access from beautiful, healthy produce to a complete diet of healthy, locally grown food. The Foodshed Alliance becomes a force for sustainable agriculture and local farms in Bucks County over the next few years.

2007 Anchor Run CSA wins Best-of-Show for their vegetable market basket, establishing a new benchmark at the Middletown Grange’s county fair for quality, diversity and freshness of produce, and out-competing farms that use pesticides, herbicides and chemical fertilizers. Since the CSA’s inception they have garnered more than a dozen blue ribbons and Best-of-Show awards for their outstanding vegetable market baskets.

high tunnel2011 Twenty-something newlywed farmers Derek and Dana win a grant from USDA’s Natural Resources Conservation Service for a large movable high tunnel, enabling them to expand their business, extend their growing season and offer the first winter vegetable share in Bucks County. The grant also covers a 2.5-acre pollinator habitat, contour farming and cover cropping among several other projects.

2014 Derek and Dana purchase the homes, barn and all outbuildings at Anchor Run Farm from Wrightstown Township, while the Township retains ownership and control of the publicly-owned land—a ground-breaking agreement negotiated by Benner & Associates, on behalf of the farmers, and Clemons & Associates, solicitor for Wrightstown Township. 

What you’ll learn and see on the tour

The tour will show how Derek and Dana improve soil qualities and properties through appropriate additions of minerals, compost and fertilizer; their use of cover crops to protect the soil and add organic matter; and their intention to enjoy their “work and lifestyle and cultivate a nice community of folks who are pleased to be on the receiving end of our hard work and dedication.”

Potluck ExtraordinaireThe evening’s pot luck meal runs from 6:00 to 7:00 pmwith the tour to follow. Visitors are expected to bring a dish to share with others and their family’s own eating equipment, beverages and seating, and they should expect to carry out their own trash. Although the farm tours are free, donations to BCFA’s programs are encouraged. This educational and entertaining event is appropriate for school-aged children who are under an adult’s careful supervision.

Anchor Run Farm CSA is at 2578 2nd Street Pike, Wrightstown (Newtown 18940). Any cancellations due to severe weather will be posted on the BCFA website. For more information:  215.621.8967 or

In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Rich Baringer,

This recipe is actually a combination of two recipes from America’s Test Kitchen that I adapted to go with each other. It’s healthy, quick and gives you a nice, light summer dinner. Oh, and it’s delicious!

You can interchange some ingredients if you wish—especially the greens. In the picture here, I used beet and radish greens instead of the chard. Feel free to use any of those or spinach, kale or any other greens. Just be aware that you may have to adjust the cooking times depending on the kind of greens you use.

Salmon and chard_Rich Baringer

Here’s the recipe…

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“And the corn is as high as an elephant’s eye…”

Forgive me for bursting into old show tunes, but what with this gorgeous weather we’ve been having, and driving along Bucks County roads, passing corn field after corn field, I just had to.

Corn. Photo credit: Lynne Goldman

Sweet corn, plump tomatoes and juicy peaches. Summer is really here, despite the unseasonably cool weather. I wait all year for these tomatoes, eschewing what passes for tomatoes in the supermarket the rest of the year. Whether it’s a roadside stand, your favorite farmers’ market or one of our local farm markets, go and get some.

Peaches. Stone fruits—peaches, nectarines—are ripening and beginning to come in. See our updated post on who has peaches in Bucks County here.

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VEG-E Systems, a hydroponic farm located right here in Bucks County, has introduced a new program to bring fresh, local lettuce directly to businesses in the Doylestown community. Employees of participating businesses can receive Doylestown Fresh lettuce delivered right to their offices each week through the new Business CSA program.

“We’ve already been delivering our lettuce to some businesses in Doylestown, and the feedback we’ve received is excellent,” says Dennis Riling, VEG-E Systems’ CEO. “People like the convenience of receiving our lettuce at the office, and they can take it
home and share it with their families.”

Through Doylestown Fresh’s new Business CSA (Community Supported Agriculture) program, local businesses order cases of fresh, delicious lettuce up to two times a week. The lettuce, which is pesticide-free, herbicide-free, and non-GMO, is then delivered during the business day. Cases consist of 12 5-ounce packs of Fresh Mix, a combination of Green Sweet Crisp and Red Butter Lettuces.

Fresh Mix clam shell
Doylestown Fresh’s Business CSA program is an easy and powerful way local businesses can support their employees’ healthy eating habits, the local Doylestown economy, and the local foodshed. It makes a great addition to an existing employee health and wellness program since businesses can have convenient access to fresh, nutritious lettuce year round.

Doylestown Fresh is the local brand of VEG-E Systems, an indoor hydroponic farm based in Doylestown. VEG-E Systems is dedicated to giving local communities access to fresh, healthy produce. The company has local roots, founded by Delaware Valley College alumni Dennis Riling and Tim Sulzer.

For more information or to sign up for the program, visit or email

You can also buy Doylestown Fresh produce at these retail locations.

To learn more about Doylestown Fresh, click here and read our article.

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