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Aug 11th, 2010 by Lynne Goldman
Mark at Maker's Mark
Aug 7th, 2010 by Lynne Goldman
Only two things that money can’t buy…true love and home grown tomatoes.– Jay Unger and Molly Mason
Aug 4th, 2010 by Lynne Goldman
When was the last time you went to a restaurant – for the first time – and immediately started discussing with your partner, “who can we bring here?” wanting to share your good find as soon as possible? We just did last Friday.
Our conversation took place at a restaurant and bar on River Road in Upper Black Eddy, formerly known as the Canal Bar, now reborn as “1821 Steaks & Cocktails.”
If you knew the Canal Bar, you probably won’t recognize 1821, starting with the corrugated modern steel siding that now cloaks the building. When Kate Barker and Louis Giliberti bought the bar in 2002, it was a beer-and-a-shot bar that had an interesting history. Kind of rough but beloved to many locals – and sometimes a little scary to others. Kate and Louis took over and kept the place as it was, improving the food and respecting the community that had grown to love the bar.
But food is their passion, and their dream was to renovate the bar and make it into a restaurant. So eight months ago they closed the doors and began the metamorphosis. Down came the low ceiling and the second floor above it. A beautiful pitched roof with windows appeared in its place, shedding a soft light over the stained pine boards. The bar shrunk – when it was the Canal Bar you practically walked into the bar upon entering, and it took up most of the place. Now it is a sleek brushed steel surface fabricated by Louis, and the perfect complement to the warm wood floors and walls. The bar seats about a dozen patrons. Add the three booths in the bar 
area, four more a few steps down from the bar and a table in between and you’ve got a cozy place. Just the way Kate and Louis like it.
“We want it to be a celebration of people being together,” Kate told me as we sat in the empty restaurant on a quiet Tuesday afternoon. Kate and Louis are customers at the Pineville Tavern, and they hope 1821 will evolve into the same kind of warm and welcoming place. If the dinner we had there is any indication, it’s well on its way.
While Kate and Louis spend their time in the kitchen, the front of the house is run by Stacey Bliss and Cyndi Heckman most nights. Stacey was a chef at Villa Richard and more recently ran The Mansion Inn in New Hope. Cyndi, the bartender, “kind of came with the place when we bought it,” says Kate. And you can see why they kept her on. Experienced, sweet, and welcoming to all customers, she is the heart behind the bar. Together they project the kind of atmosphere that welcomes both new customers and the old regulars.
The restaurant only reopened five weeks ago yet it filled up quickly after we got there. The bar was an obvious mixture of patrons – some new and some from “before” – but everyone cheerful. We spoke with some of the Canal Bar regulars to get their opinions of the new place. Change is always difficult, but everyone was unanimous in their praise of Kate and Louis, the food they serve and the feel of the bar.
Ah, the food. Usually that’s my main focus, and I apologize for taking so long to get to it but I fell in love with the space. The menu is simple, printed up to accommodate changes in the season and availability of quality product. It’s pinned to a clipboard along with a page describing Kate and Louis’ philosophy: “We are dedicated to keeping our prices reasonable, preparing our meals with the finest quality ingredients, and doing everything we can to guarantee an exceptional experience while you are here.” That includes local, seasonal vegetables and meat that comes from suppliers that guarantee the animals are “raised humanely, …fed superior grains, drink pure clean water, and receive no added hormones and growth additives.”
They go on to explain how they can keep prices reasonable. Because they own the building, keep labor costs down (Kate and Louis do the cooking, Stacey and Cyndi take care of the front), and believe you don’t automatically triple the food cost to get at the customer price. They also believe good, quality food shouldn’t cost a small fortune.
To start, Mark ordered the garlic roasted snow crab claws ($6) which had him making quiet, happy noises for awhile. I went for the crispy calamari served with a garlic aioli mayo ($7). They were indeed crisp, light and pleasantly chewy (why can’t more restaurants accomplish this?). The menu offered four salads: a fresh mozzarella salad with heirloom tomatoes, fresh basil and olive oil ($7); an Iceberg wedge with blue cheese, applewood smoked bacon and tomatoes ($5); grilled romaine caesar, with romano and a “tiny bit of anchovy” ($7); and a baby arugula salad with fresh vinaigrette and shaved parmesan ($6).
I’ll preface my description of the entrees with a warning to vegetarians: this is a serious steak place. However, I will add that Kate makes delicious vegetables, including a simple slow roasted cherry tomatoes dish that made me want to crawl into the kitchen begging for more.
Louis does the steaks – grilled with love and attention. The beef comes from two well-known all-natural ranches, Strube Ranch in Texas and Painted Hills in Oregon. They include a 16 oz. ribeye ($20), a 16 oz. NY strip ($22), an 8 oz. filet ($20), an 8 oz. Black Angus ribeye ($11) and a 16 oz. Strube Ranch American Kobe (Wagyu) ribeye ($24). Done to order and accompanied by the house french fries (a side of vegetables can be ordered for $2 – $3). In fact, Kate and Louis warn you ahead of time on the menu, “Due to the thickness of the steak cut, the wait may be longer than you are accustomed to elsewhere. We reserve the right to refuse to prepare a steak well done depending on the selection.” Like I said, a serious steak place.
If you’re not in the mood for beef, try one of the fresh fish entrees – Alaskan Coho salmon or halibut ($15), the night we were there, or a shrimp scampi ($10). There’s also an 8 oz. cheeseburger offered.
Don’t be taken aback either when they put your name on the order. “When we ask your name on a ticket it’s so I know in the kitchen,” says Kate. “Maybe you like your romaine a little more charred or a little more cheese, or you like blue cheese in a little pile beside your steak, etc. If you tell me what you liked and what you didn’t, I’ll remember for next time. I’m like a savant that way and I love making it special.”
1821 Steaks & Cocktails
1821 River Road (Route 32)
Upper Black Eddy, PA 18972
610.982.0610
Summer hours:
Wednesday & Thursday — Open at 5:30 pm, dinner from 6:30 – 9:00 pm
Friday & Saturday — Open at 5:30 pm, dinner from 6:30 – 10:00 pm
Sunday — Open at 5:30 pm, dinner from 6:30 – 8:00 pm
Closed Monday & Tuesday
Closed for vacation September 1 – 5
Aug 3rd, 2010 by Lynne Goldman
Home, Home on the Range: All about grass-finished meat in Bucks County (and where you can get it) http://bit.ly/bz6str
Aug 3rd, 2010 by Rich Baringer
Remember this Seinfeld episode?
Kramer: Well, they’re in…
Jerry: What’s in?
Kramer: The Macanaw peaches, Jerry! The Macanaw peaches!
Jerry: Ah, right. The ones from Oregon that are only ripe for two weeks a year…
Kramer: Yeah…I waited all year for this (bites the peach). Ooooh, this is fantastic…Makes your taste buds come alive…It’s like having a circus in your mouth! Jerry, this is a miracle of nature that exists for a brief period. It’s like the Aurora Borealis!
Kramer may be exaggerating a little bit, but not much. When you bite into a fresh peach for the first time each summer, your taste buds do come alive. Sort of like you’ve never tasted anything quite so good before. (By the way, there is no such thing as a Macanaw peach.)
Peaches are one of my favorite fruits. But there is nothing more disappointing than biting into a dry, mealy, bland peach. And so, I present to you tips for finding a peach that will make you very happy.
Peaches, a member of the rose family (along with apricots, cherries, plums and almonds), don’t ripen after they are picked (although they do get softer). So it’s important to choose fruit that is already ripe.
Store peaches at room temperature until they soften to the extent that you wish. Then put them in the refrigerator crisper drawer. They’ll last for 5 days to a week in there. Whatever you’re not going to use within that time, you should freeze.
For my money, the best way to eat a fresh, ripe peach is to eat it out of hand. You know, when the juice drips down your chin and all over your hand. Yum!
Another great way to bring out the flavors of a sweet peach is to grill it. The fruit should be slightly firm. Halve it, pit it and brush it with some vegetable oil. If you’re adventurous, sprinkle a little cayenne or other spice on it. Then grill over a medium fire until tender. It’s good as a dessert (with some good vanilla ice cream), but even better as a side dish for grilled fish or meat.
Of course, there are a million recipes for peach cobblers, peach brown betties, peach crumbles, etc. As usual, I turn to Cook’s Illustrated magazine for a great peach dessert. But hurry! Good peaches are only around for a short time—sort of like the Aurora Borealis!
BLUEBERRY-PEACH COBBLER WITH LEMON-CORNMEAL BISCUIT TOPPING (serves 6)
Published July 1, 2004
I’ve also made this with blackberries. If your peaches are firm, you can peel with a vegetable peeler. If they’re too soft for that, blanch for a minute or two and shock in ice water. The peels should come off easily. In the topping, low-fat or nonfat yogurt can be used, but it will be a bit less rich. This recipe can be doubled to serve a crowd. Use a 13″ x 9″ baking dish and increase baking times in steps 2 and 4 by about 5 minutes. Serve warm with vanilla ice cream or whipped cream. Left-overs (if there are any) can be reheated in a 350° oven until warmed.
INGREDIENTS
For the filling:
2 pounds ripe, but firm peaches
1 cup fresh blueberries
¼ cup sugar
1 tsp cornstarch
1 tbsp lemon juice
Pinch salt
For the topping:
1 cup minus 2 tbsp unbleached all-purpose flour
2 tbsp stone-ground cornmeal
½ tsp grated lemon zest
3 tbsp plus 1 tsp sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
5 tbsp cold unsalted butter, cut into ¼” cubes
1/3 cup plain whole milk yogurt
HOW TO
As you would expect, peaches are abundant at many of our local farms and farmers’ markets. Here are some places you can find peaches, according to the Penn State Co-op Extension. Check their websites or call to check for availability (click on the link below to see farm locations and phone numbers):
Jul 29th, 2010 by Lynne Goldman
What’s up this weekend? Well, not the temperatures. Saturday is supposed to only be in the mid-80′s and sunny, and Sunday will be in the mid-70′s with some possible storms. I’ll take it! As will the fields and veggies and fruit…
Farm-to-Table Dinners. The Heritage Conservancy is hosting their 2nd Annual Farm to Table Dinner at the Historic Lindsay Farm in Warminster this Saturday, July 31st. At $45 per person, with great local chefs like Earl’s Bucks County’s David Zukerman and Jamie Hollander, it’s a great deal. Click here to go the Conservancy’s website for more info.
Next weekend is an opportunity for another fresh, gourmet farm to table dinner, this one sponsored by Zone 7 (the New Jersey local food distributor). The dinner takes place on Sunday, August 8th at the Oak Grove Plantation in Pittstown, NJ (about a half hour north of Stockton, NJ) and features a meal prepared by Andrea Carbine of A Toute Heure, twice-nominated for James Beard’s Best Mid-Atlantic Chef. The dinner is part of a series of dinners, to take place through October at locations throughout New Jersey and eastern Pennsylvania. Guests will be treated to an intimate, farmer-led, “behind the scenes” tour of the fields, followed by a 4-course, fresh and seasonal meal prepared by one (or more) great restaurant chefs, with wines for each course included. Cost is $135 pp. See the website for ticket info.
Closer to home and more homespun, is the Bucks County Foodshed Alliance’s Summer Farm Tour this Wednesday, August 4th at the Milk House Farm in Newtown. It’s potluck at 6:30 pm, followed by a farm tour of this lovely property which produces a wide variety of vegetables, eggs, honey, preserves and crafts.
It’s time to preserve. Be on the look-out for a bunch of canning classes coming up in August and September. The Turnip Truck is running classes on canning peaches (August 4th), tomatoes (August 17 & 18) and hot peppers (September 14) at The Market by Shady Brook Farm at Del Val College. This Saturday, the famous all-natural, macrobiotic Chef Christina Pirello is teaching tomato canning at Pennypack Farm in Horsham (not sure if seats are still available; check their website).
Farm markets. If you haven’t ventured over to Flemington to check out the Dvoor Farm Market happening on Thursdays and Sundays, you now have new motivation. Bobolink Dairy is selling their exceptional cheese at Dvoor on both days. Bobolink just finished moving to a new farm in Milford, from Vernon, NJ. Their fine, artisanal cheese is simply some of the best cheese you can buy locally. Learn more about them at their website and stop by to welcome them to our neck of the woods.
Save that date…for zucchini racing. Yes, you read right. The Lower Makefield Farmers’ Market (Thursday afternoons) will once again sponsor Zucchini Racing on August 12th. The origins of zucchini racing remain shrouded in mystery. However, researchers have found that competitive zucchini speed events take place from Seattle to Texas to New England and countless places in-between. Zucchini races are hosted at a variety of venues such as farmers’ markets, county fairs, and even shopping malls. Anyone wishing to take the leap into competitive zucchini racing should possess the following: a zucchini, a sense of humor, creativity, and zucchini car building skills (because it’s hard to win if your zucchini racer falls apart before the finish line.) See our post about it last year (including racing rules), as well as pictures of the winners. May the best squash win.
What can you expect to find produce-wise this week at local farm markets? Basil, Beets, Blackberries, Broccoli, Butter Lettuce, Cabbage, Cantaloupe, Cucumbers, Dandelion Greens, Eggplant, Fennel, Garlic, Garlic Scapes, Green Beans, Kale, Kohlrabi, Mesclun mixes, Mustard Greens, Nectarines, Parsley, Peaches, Peppers, Plums, Potatoes, Radishes, Romaine lettuce, Salad Mix, Scallions, Summer Squash, Sweet Corn (white, bi-color), Sweet Potatoes, Swiss Chard, Tomatillos, Tomatoes (heirloom, slicing, cherry…you name it), Turnips, Watermelon, White and Cheddar Cauliflower, Zucchini…and more.
Tune into the blog this week for more local food and recipes, stories and fun places to eat. Make sure to join our email list , Twitter and Facebook page. Especially the latter because I often post little tidbits and late-breaking news there.
For more details on any of these events, please go to our full calendar, Food Events in Bucks County. Have a delicious weekend.
Jul 28th, 2010 by Lynne Goldman
Are you missing a good time…we’re singing along with Barbara Trent (and the Pips) at the Centre Bridge Inn
Jul 27th, 2010 by Lynne Goldman
If you’ve ever been to the Pineville Tavern in the summer months, you may have noticed – or even ordered – an appetizer called, “Freddie’s Tomatoes.” It is the quintessential summer dish. Fresh tomatoes, sliced thick, sprinkled with crumbled blue cheese and thin slices of red onion, and finished with a splash or two of red wine vinaigrette.
Of course, the question that begs is, “Who is Freddie?” Easy enough. As you pull out of the Pineville’s parking lot, and come up to the traffic light, instead of turning onto Route 413, go straight onto Township Line Road. A mile will bring you into Wycombe, the pretty little railroad village we call home, but keep going over the small bridge. Drive two plus miles through Forest Grove, an even smaller village that looks like time and real estate developers forgot about it. Just a bit further and you’ll see a big sign shouting, “TOMATOES.” The Slack Farm is on the left. Pull in, get out and buy some of the best tomatoes you’ll eat in Bucks County.
Fred and Evelyn Slack, and now their progeny, have been growing these tomatoes for a long time. They bought the Roselawn Farm – originally a minister’s house – when they married in 1952. Miles Slack, Fred’s brother, lives in the farm next door, just a little down the road. You’ll see his farm’s roadside shack selling a wide variety of vegetables and flowers throughout the growing season (sign says, “The Center Farm”). Miles and his wife live in the old Slack homestead.
I learned all this sitting at the kitchen table with Fred and Evelyn on a warm June afternoon. I guess you could say that Fred Slack is a traditional farmer. He’s got a good thing, and he’s sticking with it. He mostly grows tomatoes, corn, pumpkins and hay on his 76 acres and the 100 or so acres he rents. “Tomatoes and corn,” he says, “just go together, sell well together. Don’t know why. Just do. Seems you have to have both.” His stuff isn’t organic (he does spray when needed), and I didn’t discuss modern farming techniques with him either. You get the feeling that Fred is himself a vanishing breed, one you don’t want to mess with. It is what it is.
Last summer I stopped by the farm to pick up some tomatoes. There was a cute dog in the car next to mine who looked a lot like my Cody. Well, that’s enough to strike up a conversation for me. That’s how I met Chuck Rekemeier. He was picking up some corn from Fred. Turns out Chuck owns and runs Town & Country Greenhouses, on land he rents from Fairview Farm on Pineville Road, about a half mile from the Pineville Tavern. There he grows tomato seedlings for Fred Slack, who gives him his tomato seeds every year. The tomato triangle is completed.
Chuck starts the seeds in February and has the first batch of seven thousand or more plants ready for Fred’s first planting in late April. Fred does two more plantings, one in mid-May and one in mid-June, so that we can all eat delicious tomatoes throughout the summer and early fall. In fact, he’ll have tomatoes to sell into mid-October until the first frost. Along with corn, of course.
So how did Freddie’s Tomatoes come about? For that, we have to go back to the Pineville Tavern and Drew Abruzzese, son of owner Andrew Abruzzese, and general manager of the popular restaurant. The Abruzzeses love the well-known Italian restaurant, Chick and Nello’s Homestead Inn in Trenton, and enjoy their vegetable salads – simple salads made with just a fresh vegetable, red onion, some cheese and red wine vinegar. Once Andrew discovered Fred Slack’s tomatoes, Freddie’s Tomatoes, was born and it’s been a summer staple on the blackboard since Andrew took over the Pineville twenty years ago.
I asked Drew what he likes about the salad. “I don’t,” he shot back, “I don’t like raw tomatoes.” I burst out laughing, at a loss for words. But Drew, the consummate chef and restaurateur came back. “But everyone else loves it.” It’s all about simplicity, he went on to say. “It’s a perfect balance of flavors – the sweetness of the tomatoes, the sharpness of the blue cheese and vinegar… such a simple mix of ingredients, but just perfect.”
And the best part? “It’s the ‘soup’ at the bottom of the plate when it’s all finished,” explains Drew. “People cannot wait to dip bread into it. The best part…is when you are done eating.”
Jul 26th, 2010 by Rich Baringer
by guest blogger Rich Baringer
It’s just about time for watermelons to start appearing in our local farm markets. In many ways, watermelon seems like the all-American fruit—a staple at our summer picnics. It actually originated in Africa where it was cultivated by the Egyptians. It wasn’t until the 1600’s that it was introduced to the rest of the world. Today, there are about 1200 varieties of the fruit.
First, let me admit that I’m not usually a big fan of watermelon. The reason, though, is because it’s so rare that you actually taste one that is sweet and juicy and refreshing. So many times, watermelons are bland and taste like, well, water. A really ripe and flavorful melon is a different story.
So how do you avoid picking out a melon that is going to disappoint your picnic guests? I’m sure you’ve heard about smelling or thumping or squeezing—everything short of using a stethoscope—none of which really work. I recently read an article where this same question was asked of an expert: Darryl Mosher, a farmer and professor at the Culinary Institute of America.
The first thing you should do is look at the melon’s shape. It should have a symmetrical shape. If not, it didn’t grow consistently and was probably “water-starved” at some point.
Color is not an indicator of ripeness, although the rind should be bright, not dull-looking. What you should search for, however, is the “field spot.” This is the cream, yellow or orange spot where the melon sat on the ground. This is an indication that the melon was allowed to ripen in the field. If there is a white or pale green spot—or if there isn’t one at all—move on to the next melon.
Another way to test juiciness and ripeness is to pick it up. Like many juicy fruits (citrus, for example), a watermelon should feel heavy for its size. That means it’s full of flavorful juice.
Also like many fruits and vegetables, the watermelon’s flavor and texture starts to decrease as soon as it’s picked, so buying locally means you’ll be getting a fresher, tastier melon. We’re just at the beginning of watermelon season, depending on the variety, but melons should be showing up at markets very soon if they aren’t already. I just did a cooking demo at Blooming Glen Farm and a watermelon was part of their share.
Watermelons keep well in the refrigerator, but cold will eventually degrade the flavor and texture. It’s best to store it in a spot just below room temperature and refrigerate an hour or two before serving if you want a cold melon. Mosher says that he likes his watermelon warm. He lets it sit out in the sun on his driveway. According to him, the flavor of a warm watermelon is more complex, even tropical and mango-like.
I love fruit salsas with seafood. The sweetness of the fruit paired with spicy and savory flavors is a real treat. This fresh-tasting recipe goes great with grilled fish, scallops or shrimp.
WATERMELON PICO DE GALLO
from Ellise Pearce, McClatchy Newspapers
(makes about 6 servings)
INGREDIENTS
2 medium tomatoes, diced
16 oz watermelon, diced slightly larger than the tomatoes
1 Tbsp red onion, diced
1 jalapeno, chopped
1 Tbsp cilantro, chopped
Juice of half a lime
½ tsp sea salt
HOW TO
Jul 23rd, 2010 by Lynne Goldman
Is anyone still left in town? The internet seems awfully quiet this afternoon. Everyone gone off to the shore or wherever? Ah well, still lots to do and eat here in Bucks County!
In particular…the first New Hope Summer Wine Faire debuts this weekend at Tuscany at the Towpath House in New Hope. Find out more at our previous post. Looks like fun – wine, food…hanging out by the canal, under the shady trees. What could be better?
Ice cream is everywhere too, but in particular why not get up to Chubby’s in Plumsteadville Saturday evening for a 1940′s-style USO Show? Donations will benefit the building of a veterans memorial in Plumsteadville.
On the firehouse circuit, Springtown Fire Company is having a clam bake also on Saturday to raise much needed funds. Tickets include 2 dozen clams, all you can eat shrimp, hot dogs, corn on the cob and more. There will also be a raffle for a timeshare week in Key West or Aruba. Firehouse breakfasts are also going on at the Plumsteadville Fire house (every Sunday) and the Haycock Fire Company. We recommend both.
What can you expect to find produce-wise this week at local farm markets? Ah, I knew you’d want to know that. That’s why I did a special post on farm markets and what’s growing earlier this week. Read more here.
Tune into the blog this week for more local food and recipes, stories and fun places to eat. Make sure to join our email list (look to the right, on the sidebar), Twitter and Facebook page. Especially the latter because I often post little tidbits and late-breaking news there.
For more details on any of these events, please go to our full calendar, Food Events in Bucks County. Have a sweet, relaxing weekend.
Jul 22nd, 2010 by Lynne Goldman
Hmmn. Drink wine all day and nibble on tasty food. All in convenient New Hope. Sounds like a lovely summer afternoon to me.
Welcome to the first New Hope Summer Wine Faire, showcasing some of the best wines in Bucks County, this weekend, Saturday, July 24 and Sunday, July 25. The all day wine tasting event takes place rain or shine from 12:00 noon – 7:00 pm at the lovely Tuscany at the Towpath House restaurant located on Mechanic Street, overlooking the canal.
One-day tickets are $25 per person or $30 at the entrance on the day of the event. Two-day tickets are $35 per person or $45 on the day of the event. Of course, one must be 21 years of age and ID will be requested. The Faire is a wine tasting event featuring eight Bucks County vineyards:
•Buckingham Valley Vineyards •Crossing Vineyards & Winery •New Hope Winery •Peace Valley Winery •Rose Bank Winery •Rushland Ridge Vineyard •Sand Castle Winery •Wycombe Vineyards. In addition, there will be an abundance of food offered by the Tuscany at the Towpath House restaurant.
For more information email nhswf@comcast.net. Tickets may be purchased at this web site.
Jul 21st, 2010 by Lynne Goldman
It’s high time I did a weekly review of what is going on at the local farm markets. Many of the farmers’ markets have chef demos, music and activities for the whole family. See our earlier post of farmers’ markets in Bucks to find the one closest to you, or most convenient to your schedule. Also, many individual farm stands are bursting with beautiful fresh-from-the-farm produce. Fred Slack’s Farm in Forest Grove starting selling their delicious tomatoes this week and Fairview Farm’s famous peaches have started coming in (Pineville). I know there are other great finds out there. Be sure to let me know, and I’ll post the information here and on Facebook.
What kind of produce can you expect to find this week? Well, just about everything that can grow in Bucks County! Look for the following (not all will be available at all markets):
Apricots, Arugula, Basil, Beans, Beets, Blackberries, Broccoli, Butter Lettuce, Cabbage, Cantaloupe, Cauliflower, Chard, Sweet Corn, Cucumbers, Dandelion Greens, Eggplant, Fennel, Garlic Scapes, Garlic, Green Beans, Kale, Kohlrabi, Melons, Mesculun mixes, Mushrooms, Mustard Greens, Sweet White Onions, Red Onions, Parsley, Peaches, Peppers, Plums, Potatoes, Radishes, Raspberries, Romaine lettuce, Salad Mix, Scallions, Shallots, Summer Squash, Swiss Chard, Tomatillos, Tomatoes (heirloom, cherry and slicing), Wax Beans, and Zucchini.
But that’s not all. In addition, many local farmers’ markets have vendors selling: pastured pork, beef, and chicken; cheeses and yogurt from pastured animals (cow, goat); ice cream; pastured eggs; bread and baked goods; preserved products; handmade soaps and lotions; honey; maple syrup; organic, fair trade, locally roasted coffees; prepared foods and fiber products, and even seafood.
On Thursday afternoon/evening, we have several markets open, Lower Makefield, Springtown and New Hope. The Springtown Farmers’ Market will be celebrating the rich history of farming in Springfield Township and its surrounding communities with local farmers, special guests and fun events for the whole family. Jeffrey L. Marshall V.P. of Resource Protection at Heritage Conservancy and author will share information from his 30 year career in conservation and knowledge of Bucks County historical structures. Natalie Searl, award winning photgrapher, will exhibit her photos and note cards of farm animals and bucolic Upper Bucks County. Second generation local farmer Clarence Berger will share antique farm equipment. The Springfield Historical Society will display historical info, posters, pamphlets and a newsletter featuring farming life in the 1930′s in Springfield Township.
The Lower Makefield Market welcomes a new product this week – cheese from Wholesome Dairy Farms, a Berks County dairy which produces raw milk and cheese from pasture grazed Ayrshire cows. You can also find fresh cut flowers, blue ribbon eggs, pastured chicken, turkey burgers, chicken sausage, chicken pot pie, artisan breads; foccaccia; seasonal fruit pies; baked goods; honey; gourmet prepared whole grain salads; fresh mozzarella; and shitake, oyster, crimini and portabella mushrooms, and more.
Friday brings the new Warrington Farmers’ Market and the Ottsville Farmers’ Market, along with the Stockton Market (NJ). Saturday (whew) is Doylestown, Wrightstown, Perkasie, Indian Valley (Telford), Plumsteadville and Stockton. Sunday is the Saucon Valley Market (Hellerstown), the Hunterdon Land Trust Market at Dvoor Farm (Flemington, and also on Thursdays) and, again, the Stockton Market. And beginning the week, on Tuesdays, is the Langhorne Farmers Market, followed on Wednesday by The Farmers’ Market @ Playwicki Farm in Feasterville. Details for all these markets can be found in our calendar, Food Events in Bucks County.
Sharing the harvest. Both the Wrightstown (Saturdays) and New Hope (Thursdays) markets are collecting fresh produce donations to give to the needy. Buy some extra food and donate it at the market booth. Also – all you backyard gardeners! Carousel Gardens in Wrightstown/Newtown (on Rt. 413) is accepting extra produce from your summer bounty on Fridays and Saturdays, which then goes to Philabundance.
Jul 21st, 2010 by Lynne Goldman
I just voted for my farmers market in the Americas Favorite Farmers Market contest. Check it out: http://bit.ly/aBLuWi @farmland
Jul 20th, 2010 by Lynne Goldman
Ice cream is good. Ice cream you can take home…well, that’s even better. And dangerous.
Chubby’s Dairy Barn, the popular ice cream hang-out in Plumsteadville, has kicked it up a notch, introducing this season, Chubby’s Reserve, a line of their own recipe, take-home ice cream.
If you’re a fan of Chubby’s you already know they serve Nelson’s Ice Cream, made from local dairy in Royersford (Montgomery County) since 1946. But for Chubby’s Reserve, owner Jesse Burdinka decided to work with Uncle Dave’s Ice Cream from Shady Brook Farm in Yardley.
“Nelson’s is great,” explains Jesse, “but they don’t have the ability to do smaller batch, more seasonal flavors. They don’t have the right machinery.” He wanted the ability to do some different things, but he didn’t really want to be in the back making ice cream. “I like being out front, with customers. I like the contact with people.”
Most ice cream places have a community-like feel just because everyone is hanging around on a summer evening licking cones. But Chubby’s goes further. Jesse supports just about every cause in Plumsteadville and nearby, be it soccer teams, veteran organizations or local parks. He also works to keep the ice cream affordable, something not easy with the cost of milk the last few years. Jesse seems to be happiest when he sees folks eating contentedly, sitting on the picnic benches outside, or when the local little league team arrives en masse, hot, tired and yearning for ice cream. He loves the community, and it certainly seems the feeling is mutual. It’s probably one of the reasons Chubby’s doesn’t have a web page – but does have a Facebook group. “I love the two-way interaction of Facebook,” Jesse admits.
But the ice cream is important too. “We focus on butterfat content,” says Jesse, “It’s the mark of high quality ice cream.” Nelson’s is 16% butterfat. (Or did you not really want to know that? Ignorance is bliss.) And lower “overrun,” a term I learned from Jesse. According to the International Dairy Foods Association overrun “is the amount of aeration the ice cream undergoes during its manufacture that keeps the mixture from becoming an inedible frozen mass.” All ice cream starts out as a liquid mix or base, and then air is incorporated as it is mixed. For instance, 100% aeration would make 2 gallons of ice cream from one gallon of liquid base. Supermarket ice cream is usually high overrun, maybe 300 or 400%, explains Jesse, with lower butterfat consequently. Premium ice cream is low overrun with higher butterfat content.
So, why again did Chubby’s feel the need to create this take-home line of premium ice cream? Lower overrun, higher butterfat content (17%) and unique, seasonal recipes. Since Uncle Dave’s in Yardley had the manufacturing ability and knowledge, a partnership was born.
What about the flavors? There’s Minister of Defense, a homage to the Eagles’ Reggie White made of white chocolate ice cream, with white chocolate chips and white chocolate crunchies mixed in. Dulce de Leche, made with caramelized sweet milk. “It’s kind of like caramel for grown-ups, with a slight coffee flavor,” says Jesse. Then there’s Strawberry Shortcake - strawberry ice cream with strawberry and vanilla crunchies. A very popular, summery flavor is Matcha Green Tea, with real matcha green tea infused into the ice cream. Joker, named after the famous character from Batman, is mint chocolate chip ice cream with red raspberry puree ribbons. This recipe came about when Chubby’s staff noticed that a favorite customer combination in the shop was a scoop of mint chocolate chip and a scoop of black raspberry ice cream. “It looks like the Joker!” Jesse laughs. Rounding out the selection is Pistachio and Butter Pecan (“They don’t always sell well in the case, but people want it.”), and a Dutch-processed cocoa chocolate (“The fudgiest chocolate ice cream I’ve ever had in my life,” says Jesse.)
Jesse says they are still working on more flavors, so look in the cold case at the store, especially as the seasons change. The quarts sell for $7.85 each. Grab a few and take ‘em to a picnic, like we did last Sunday.
Chubby’s Dairy Barn
Stump Road and Route 611, behind the Plumsteadville Inn
Plumsteadville, PA
215.766.7554
By the way, Jesse wants everyone to know that Chubby’s will be hosting a benefit on Saturday, July 24th to support the Plumsteadville Veterans Memorial. It will be a 1940′s style USO show, beginning at 6:30 pm. Donations will go towards the township’s future veterans’ memorial at a site across from the Plumstead Christian School on Easton Road.
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Jul 19th, 2010 by Lynne Goldman
Most booked restaurants in Bucks Co. according to Open Table. http://ow.ly/2dDCF What do you think?
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