If you love cheese – and I mean really good cheese – you must try some from the Bobolink Dairy Farm. Jonathan and Nina White recently moved their farm – cows, equipment, the whole shebang – from Vernon to Milford, New Jersey (read more about how this all happened at Artisan Cheesemakers and Land Trust collaborate to preserve historic farm). They make aged, earthy, rich, complex cheeses out of raw milk from grass-fed, pastured cows. They also make wonderful, crunchy artisanal bread, baked in an earthen oven (still under construction at the new farm).

The move to Milford happened just this summer and the Whites have been slowly ramping back up to normal, including selling at farmers’ markets from New York City to nearby Flemington, at the Hunterdon Land Trust’s Farmers’ Market at Dvoor Farm on Thursday afternoons and Sunday mornings. But now you can visit the farm too! So here’s my food adventure suggestion. I hope we can do it this weekend:

1. Breakfast at the Lovin’ Oven in Frenchtown. See some photos I posted from my last visit. Yum.
2. Off to Bobolink Dairy Farm in nearby Milford to see the new farm and buy some cheese. The farm tour takes you through the milking parlor, creamery, bakery, cheese cave, and a hike up the hill to see the cows and the beautiful land. A full tour takes about an hour, plus cheese tasting. And, there’s more…
3. At the end of the tour the Whites give a coupon for a discount on a growler of ale at the local Milford brewery pub, The Ship Inn, serving authentic British ales, including a Farmhouse Ale inspired by Bobolink cheeses. The Whites say the food at the Ship Inn is “decidedly unauthentic for a British pub, insofar as it it excellent. [Their] burgers are made from 100% grassfed cows of my neighbor Harry Swift, from whom we got our little piggies. Chef Lon’s specials are also a treat, as is the fish and chips, which is served with the best mushy peas this side of the Mersey.” Sounds good to me! [Note: on the Ship Inn's website they list other fun things to do nearby.]
4. If we have the energy and time on the way home, we may stop by Frenchtown for their annual Riverfest. This year’s theme is Mardi Gras. The festivities begin at noon and go until 6 pm.
5. Or…stop by to watch the polo matches on the Pennsylvania side of the river at Tinicum Park. The polo takes place every Saturday from May 15 to October 9th from 2 – 4 pm. Admission is $5 per carload. You can park at the sidelines of the polo field and have a tailgate picnic or sit in the shade of the big striped tent for members of the public. See the Tinicum Park Polo Club website for more info.

I could go on, but I know we’ll have to get home at some point to feed the dogs and start cocktail hour.

Here are directions and a map for this little trip.
[Note: this may not open in some versions of IExplorer. Sorry.]
View Larger Map

Related posts:

1. Help the garden grow
2. Bucks Food Calendar: September 2, 2010
3. Labor Day in Bucks County

In a New York magazine article dated April 18, Straight From the Cow’s Teat, Birchwood Farms in Newtown is mentioned, although they missed Hendricks Farm & Dairy, who also sell raw milk and dairy products from their Telford, PA location (on the border of Bucks and Montgomery Counties, near Souderton.) And, Flint Hill Farm (see below).

Birchwood Farms is sort of north of Newtown, on Brownsburg Road, right off Route 413. They have a store that sells, in addition to their organic dairy products, their own beef, pork and veal. Hendricks also sells grass-fed beef, lamb and rose veal; free-range, all natural poultry and eggs, nitrate-free uncured bacon, artisanal breads and charcuterie items, including an excellent Chicken Lemon Thyme Sausage that we just grilled last night. Two yums.

Update: A very astute reader reminded me that Flint Hill Farm in Coopersburg (north of Quakertown) also sells raw cow’s milk. My bad. I always think of them for their soft cheeses – goat and cow – which I buy at the Wrightstown Market (and Stockton Market). Their farm store is open to the public daily selling pastured eggs, goat and cow milk artisan cheeses, pasteurized yogurt, and fresh cream butter. They are a Certified Raw Milk Dairy through the PA Department of Agriculture.

Related posts:

1. Feeding the spirit…and the goats
2. 'Tis the Season

There seems to be a bit of snobbery afoot when it comes to local wines. Granted, some of them lean towards the sweet side. But there are also a number of local wineries that are  shooting for a bit more than a good fruit wine, and harvesting grapes we all know and love – Merlot, Cabernet Savignon, Pinot Noir, Chardonnay, Viognier (that’s one of my favorite whites, sort of like a Savignon Blanc, grown in California, New Zealand and other places).

Folks who will gladly drink a mediocre wine from California or South America (“It’s a Malbec…and it was only $8.99!”), won’t touch a local wine with a ten-foot pole. But the reality is that some local wineries are working hard to make good wine. With every vintage year, they are learning more about our terroir - that is, what grows well here in the rich Bucks County soil. And some are producing some damn good wine.

We wrote about Crossing Vineyards when we first stopped there for a tasting last Spring. A lot has been going on at Crossing this fall. They celebrated their 6th anniversary of making wine (11 years since planting their first vines). They also brought back several impressive medals from the Sommelier Challenge International Wine Competition in San Diego. On September 26-27, 11 sommeliers from the world’s top restaurants evaluated wines. Of the wines entered, 49 made it to the final round of voting for best of show in five broad categories. Crossing Vineyards’ Merlot 2006 earned a platinum medal in this competition. The Cabernet Franc 2006 scored a gold and the Viognier 2007 earned silver. I will tell you right now from personal experience, all three of these wines deserved it. Drive quickly (but safely) to Crossing Vineyards as soon as possible and buy some.

Another exciting development on the Bucks County food scene is the recent opening of Sand Castle Winery’s store in Warrington. Taste is a gourmand’s idea of a delightful afternoon. Mark and I stopped by recently, and we will write more about it in a future post. But, oh my. Sixteen varieties of olive oil from around the world available for sampling. Twelve kinds of balsamic vinegar. Cheeses, chocolates, and other Pennsylvania-made products. And, of course, Sand Castle Winery’s wines, available for tasting and experiencing. The store is right next to PF Chang’s in the Valley Square Shopping Center (also near Wegmans). Stop by to pick up wine for Thanksgiving and gifts for the foodies on your holiday list.

Who says you can’t buy groceries and wine at the same time in Pennsylvania? Stop by None Such Farm Market in Buckingham and pick up some wine from Buckingham Valley Vineyards while you are shopping for dinner. They’ve added a special kiosk just for Buckingham Valley wines. Now this is progress!

Carlow Cookery is offering a class, “Great Wines for Holiday Fare” this Monday, November 23rd, from 7 – 9 pm. Bill Mickel will explain how to match seasonal food with wines that truly complement their flavors. The class includes some great food and wine, so don’t miss it. Carlow Cookery is in the Doylestown Shopping Center on 432 North Main St.

I’ll be doing another post later this week on some good local wine pairings for Thanksgiving, so please check back.

Related posts:

1. Stop wining
2. The holidays come to Bucks County
3. Tasting and touring Bucks County

The Intelligencer has an article by Crissa Shoemaker DeBree today about the recent opening of The Fresh Market, a Greensboro, N.C.-based chain, at 100 Welsh Road in Horsham. According to the article, the 23, 000 sq. ft. store boasts a great selection of locally grown produce and organic food items (almost forty percent of the store’s items). A dozen types of pies are made fresh every day and the cheese counter – a place close to my heart – contains 200 kinds of domestic and imported cheeses.

Those of you who live in Upper Bucks probably already know that The Fresh Market also has a store in Center Valley, PA, near Allentown.

Let us know your thoughts about the new store, and any other special stores you find, in the comment section below.

One of the benefits of maintaining our calendar of Food Events in Bucks County is that I find all kinds of great stuff to go to. Case in point. Where else can you enjoy a delicious pancake breakfast (provided by Joseph’s Italian Market in Perkasie), sitting on a historic covered bridge, satisfied in both body and conscience? It was a lot of fun, as well as educational. Make sure to look for it next year.

On our way to Perkasie, we passed Pasqualina’s Italian Market and Deli, in Blooming Glen, and I made a mental note to waylay our little culinary party on the way home. It wasn’t difficult. Sharon, as our intrepid readers may remember from previous posts, doesn’t need her arm twisted to stop at an Italian market.

Pasqualina’s is a gem. From the moment you walk in, it sparkles and beckons, enticing you with sights, smells and tastes. Cheeses, pastas, meats, olive oils and vinegars, homemade sauces and meatballs, Italian and Mediterranean groceries, and fresh hot and cold sandwiches – all in one compact, clean and inviting space.

First let’s get the Blooming Glen thing over with. You’re probably saying to yourself, “Blooming Glen? Huh?” It’s actually not as remote as it sounds to all you folks in Central and Lower Bucks. Go up Route 313, past Dublin, to Route 113, turn left (west) and go two miles. Voila. You’re there. There’s also a number of interesting food places on that stretch of Route 113, including Blooming Glen Catering (Big Bob’s BBQ), Tussock Sedge Farm Beef, Bolton Farm Market and the Blooming Glen CSA Farm.

Patty and Brian Gianfelice opened the market almost four years ago. Patty’s a native of Bucks and the couple raised their family just down the road. The market was Patty’s dream, and she nurtures it like a good Italian mother. (“Pasqualina” is her Italian name.)

“This is like one of my children,” she explains. “My name is on this. It was the name of my grandmother whom I adored, the best cook, the sweetest person. It has a lot of family strings for me.” Patty even has her cell number on her business card so customers can call if they have a question or need help with one of her recipes. Brian, who’s been married to Patty for many years, raising children and grandchildren, has come to appreciate her in a new way. “I’ve learned how incredibly talented my wife is because this is a very difficult thing to do. ”

Pasqualina’s has many delectable things, but let’s start with cheese since it’s my favorite, and their selection is deep and interesting (rivaling Wegmans). The market carries over 90 kinds of cheese – from Italian classics like asiago, parmigiano-reggiano, and mascarpone – to others from all over Europe. My newest favorite is Ravenno, a Dutch cheese with “the nutty, caramel flavor of parmesan yet the sweetness of gouda.” They’ve laid out small tasting stations throughout the store, with freshly cut pieces to try, and informational signs.

“We’ve cut over 8 1/2 tons of cheese,” says Brian, a bit surprised himself, including cracking more than one wheel of parmigiano-reggiano. It’s worth stopping by frequently since they always have something new, and Brian loves sharing and teaching about cheese.

In fact, Brian and Patty can tell you about anything they carry in the store. Their knowledge is first-hand. “Everything we bring in, we taste,” says Patty. “If it doesn’t meet our standards and likes, we don’t bring it in.” It’s one of the Pasqualina’s “P”s listed in their mission statement: We “Promise” to “Provide” the highest quality imported and domestic Italian foods. They often supply recipes, too, which Patty has developed using the ingredients they sell(check at the store, on their Web site or in their monthly newsletter).

“We are constantly changing and bringing new things in,” Patty says. “I don’t want to get stale.” How do they find new products? “Not at trade shows,” she explains, “I can’t stand them. I research online, or a vendor suggests it, or a customer asks – and if it interests me, I get it in to try.” If they like it, they sell it. “We’re our own focus group,” Brian jokes.

They’ve also learned from their customers. “We’d always ask customers, what would you like to see? What would you want?” says Patty. They’ve adapted their inventory to both suit and challenge their customers’ tastes. And when something goes well, they look to expand it.

Olive oil is a good example. They tasted many before settling on a “classic” extra virgin olive oil from Italy’s Apulian region to bottle as the store “brand.” That sold so well, they found a Spanish and Greek extra virgin olive oil to sell that also met their high standards.

To really appreciate the variety of items Pasqualina’s carries, you must visit. You won’t believe how much is fit into this modest store, still leaving room for a place to sit and lunch with a friend.

The gourmet sandwiches and subs – creative, fresh and made-to-order – will grab your attention right away. While you’re waiting for your sandwich, stroll around, sample some cheeses and peruse the shelves. You’ll find interesting oils and vinegars, pastas and canned goods imported from Italy, bruschetta, and preserves to complement cheeses; pastas, rice, polenta, imported sauces, as well as the fixings to make your own sauce. If you don’t feel like making your own, try Severino’s frozen pastas, raviolis and sauces, or Patty’s own sauce and meatballs (made from Tussock Sedge Farm organic, pasture-raised beef right next door to the market).

The market also carries deli meats including Italian specialties like Parma prosciutto and sopressata, and Boar’s Head meats and cheeses, a wide variety of olives and antipasto items, and Pasqualina’s Signature Pasta Salad with penne pasta, sweet roasted tomatoes, spinach, roasted peppers and imported cheeses.

And then there are the sweets. As we were sitting in the market, Patty was busy making chocolate pizelles, the delicate Italian waffle cookie. They also stock desserts from Bindi, gourmet chocolates, cannoli, and biscotti made by the Bucks County Biscotti Company. Don’t leave without some of Patty’s own crostini either.

What does the future look like? With growth exceeding their five year business plan, Patty and Brian are grateful. Their catering business has taken off, and they constantly strive to keep things fresh in the store, and keep their customers happy.

“We’re all about customer service, quality and consistency,” says Patty. In fact, it’s another “P” from their mission statement: We “Pledge” to “Please” you, our customer, by extending superior customer service. This became even more clear when I asked them what excites them most about the business. “People,” they both answered.

Brian describes the customer loyalty that has grown over the last four years. “It’s more than just a place people come to eat…its their deli.” He says it’s like when you find a great place, you want to share it with your friends. You even feel a sense of ownership, like this is “my find.” That’s how folks feel about Pasqualina’s.

Food is powerful too. It can reach into memories and bring us right back. “People will say, ‘I haven’t sat down and eaten like this since my grandmother died thirty years ago.’” says Brian. “That’s what this place does too, I think it helps people remember, and how important food is with family, and getting together.”

Pasqualina’s Italian Market & Deli
1259 Route 113
Blooming Glen, PA
215.453.5941
www.pasqualinas.biz
Open Tuesday through Sunday.

See more details about this event and others at our calendar,
Food Events in Bucks County.

The Wrightstown Farmer’s Market will have limited hours this Saturday, April 11th from 10 to 11 am but please put your orders in ahead of time by contacting the vendors directly. Here’s a list of who will be there, selling what and how you can reach them. The market takes place at the Wrightstown Municipal Building parking lot, on Rt. 232. Happy Holidays everyone!

Anchor Run CSA, Derek McGeehan & Dana Hunting. Organic vegetable seedlings including leeks, eggplant, peppers, tomatoes, chard, kale, kohlrabi, broccoli, cabbage, cauliflower, pac choi, lettuce, peas, beets, among others.  Call 215-598-1519 or e-mail at farmers@anchorrunfarm.com.

A Happy Farm, Tom Colbaugh.  Pastured chicken, duck, lamb and eggs. Day-range, pastured eggs (chicken and duck) and whole, pastured chickens, ducks, and turkeys. Grassfed lamb. RENT-A-CHICK for Easter! Call 610-306-2796 or e-mail The Happy Farmers at ahappyfarm@yahoo.com.

Bee Well, Grace Covey. Local raw and pasteurized honey, honeycomb, maple syrup, maple sugar and beeswax candles.  E-mail Grace at gcovey@comcast.net or 215-716-3640.

The Coffee Scoop, Warren and Karen May. Gourmet, fresh roasted organic, fair trade coffees. E-mail at warren@freshcoffeescoop.com or may5841@comcast.net  or call 215-766-7918, fax 215-766-9429.  Product info at www.freshcoffeescoop.com.

Ewe Can Do It, Judi Lehrhaupt and Janet. Pastured lamb, wool and crafts. Sale on leg of lamb – $4/lb and lamb chops @ $9/lb. E-mail them at shepherdess@ewecandoit.com or call 215-321-9159.

Flint Hill Farm Education Center, Goat and cow yogurt, cream cheese, goat cheeses  E-mail kathy@flinthill-farm.org  or go to www.flinthill-farm.org for more information.

Kaleidoscope Farm, Mike and Robin Hoy. Raw, organic yogurt, pastured eggs. Sorry, no bread this time.  Call 215-860-7081 or e-mail ecorobinhood@comcast.net.

Karibbean Kappra Body Care Solutions, Geoffrey Burgess. All natural handmade body lotions and pure shea butter.  E-mail Geoffrey at phyburg@yahoo.com or 484-554-7253.

Lilies and Lavender, Kate Sparks. Bouquets, tulips, lilies, alstroemeria, mums, amaryllis, iris, and paper whites. For more info: www.liliesandlavender.com or e-mail Kate at lily4me2@hotmail.com.

Marie’s Soaps, Brenda Olson or Marie (Brenda’s mom!). Handmade soaps and lotions, e-mail at mariessoap@aol.com.

Naturally @ Holben Valley Farm, Dennis and Carol Dorney. Pastured beef and eggs. Contact them at naturallyholbenvalleyfarm@hotmail.com or 610-298-2566.

Purely Farm’s Organically Pastured Meats, Joanna & Marc Michini. Pastured pork in a wide variety of retail cuts, pastured lamb – legs, shoulders, ground and chops.  Call 215-317-0889 or e-mail purelyfarm@verizon.net.

Tall Pine Farms, Wendi and Michael Skwara. Popcorn, Spring Vegetable and Herb Plants, Lettuce and Braising Mixes, Radishes and Applications for Farm Apprentices and Interns.  For info or orders (so we can approximate our harvest) please e-mail at TallPineFarms@gmail.com ASAP.

Woods Edge Wools Farm, Brent or Linda Walker. Alpaca socks, gloves, mittens, hats, scarves as well as blankets and rugs, and alpaca and llama yarns.  Baby sweaters, hats and booties made from our softest baby alpaca natural cream and white yarns can be brought on request for customers to see.  Call  609 847-2425 or e-mail  at  WWFAlpaca@aol.com.

Related posts:

1. Meet the Wrightstown Farmers' Market
2. Where’s the beef? And pork, and lamb, and chicken…

[NOTE: This is an update to a previous post.]

See more details about this event and others at our calendar,
Food Events in Bucks County.