On the Road & At Home

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  • Ambler Farmers Market, Ambler, PA

    I know that there are many farmers markets throughout Philadelphia proper but if you want to take a drive or hop on a train on Saturday morning I suggest going to the Ambler Farmers Market. Open every Saturday, May to October, from 9am till 1pm. Not only do they have an abundance of stands to purchase from, including mushrooms and even seafood, it is also a nice spot to grab breakfast as well. 

    Vendors include:

    They even have a knife sharpener on hand, Neil's Sharpening Service, if your knife can't cut that tomato anymore!

    I highly suggest giving it a try, it is a straight ride on SEPTA and is located right in the tarin station parking lot!

  • Rival Bros. Coffee Roaster, Philadelphia, PA

    Rival Brothers Coffee is a small batch roaster working out of the Global Dye Works building in Northeast Philly. You can enjoy the many styles of caffeinated beverages at their cafe located at 2400 Lombard St, including their Nitro Cold Brew, which is a coffee experience like no other. The company is owned by Jonathan Adams, a Philadelphia chef, and Damien Pileggi, an artisanal coffee expert, who took their combined knowledge of food and coffee to create a unique product that can be found right here in Philly. Not only can you enjoy their beans and brew at the above location but can also buy or sip their coffee at several places around the city and elsewhere

  • Wholesome Dairy, Douglasville, PA

    Wholesome Dairy is a grass fed, raw milk farm and creamery. There are around sixty cows that roam the hills of this family owned farm. The property has been in the family for many years and now is run by Mark Lopez who produces raw milk but also raw milk yogurt and cheeses. 

    If you can't make it out to the farm you can pick up Wholesome Dairy products at:

    Fair Food Farmstand at Reading Terminal Market in Philadelphia 

    Essene Market & Cafe at 719 South Fourth Street in Philadelphia

    Greens Grow Farms at 2501 E. Cumberland Street in Philadelphia

    Longview Farm Market at 3215 Stump Hall Road in Collegeville

    Kimberton Whole Foods in Kimberton, PA and their Douglasville Store


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  • Meadow View Farm HOT Peppers Catalog

    Above is a collection of 180 of 184 hot peppers I catologed for Meadow View farm in Bowers, PA. This farm has to one of the coolest farms in the area with the hottest produce. During the month of September they open up their, Pick-Your-Own Pepper Patch, and it is full of so many choices. 

    Last year the farm carried 184 different types of peppers. Th collection ranges from mild to the extreme hot of hot. One of the hottest peppers they have include Jay's Ghost Scorpion which was developed by the owners son, Jay Weaver. The collection also includes other peppers developed by James Weaver over the years including the Peach Habanero. 

    This year they are planing on having over 200 types of peppers available for picking along with their famous heirloom tomatoes (which they also have a large number of varieties, I will be cataloging them this summer), flowers and other veggies. I suggest taking the trip out to Bowers, PA (right near Kutztown) during this fall to check it out for yourself!

    If anyone would like more info on the farm you can contact me through my contact page!

  • Fresh Cherry Crumble

    I was going to post a recipe for a cherry pie but so has everyone else. I decided to share with you my recipe for, Fresh Cherry Crumble. I went out picking sour cherries to make my Cherry Bomb Hot Sauce and ended up with so many I started baking. It is a very easy recipe and can be used with fresh or froven fruit (if you defrost the fruit a day before) and the crumble top can be used with canned pie filling as well (not that you would use that stuff, right?). Anyway, this desert is best served warm or at least at room temp, with ice cream or whipped cream. Enjoy!


    Fresh Cherry Crumble

    Serves 6-8

    Preheat oven to 375º

    Cherry Filling:

    4 Cups Fresh Sour Cherries Pitted (dont use a pitted just sqeeze them out by hand)

    1/3 Cup Brown Sugar

    1/3 Cup Granulated Sugar

    3 Tbl Minute Tapioca

    Crumble Topping:

    1 Cup All Pourpose Flour

    1 Cup Rolled Oats

    1 tsp Baking Powder

    1/4 tsp Salt

    1/4 Cup Brown Sugar

    1/2 Cup Unsalted Butter (Cut into small pieces)

    • Start by mixing all the ingredients of the cherry filling in a bowl and set aside, the juices from the cherries will start to come out, this is fine, do not discard them!
    • Next combine all the dry ingredents: Flour, Oats, Sugar, Salt and Baking Soda, in a bowl. Drop in all the butter pieces and with your hands crumble the butter pieces into the dry mix untill it all comes together, it will look like a crumbly dough.
    • Butter a 9in pie dish, pour in the cherry mix and finally cover the top with the crumble mixture.
    • Bake in the oven on the center rack for 30-35 minutes until the cherry liquid is bubbling and the crumble looks golden brown. TIP: Place aluminum foil on a rack under the center rack, the juice might bubble over and it will help prevent a stick mess!
  • Local Strawberries vs. Store Bought

    It is summer time and one of my favorite summer treats is the Strawberry! Yes, strawberries are available in the store year round but there is no better time to enjoy them then when they are in season locally. The farther the fruit has to travel, which for Pennsylvania is kind of far, the chances that it has less flavor and here is why:

    Above is a photo of two different strawberries, the one on the far left is a locally grown berry next to a store bought one. Both are organic, cost about the same and are a brilliant shade of red BUT there is a big difference. In the next photos the berries have been sliced and as you can see the local berry keeps its red almost throughout the entire berry, while the store bought one is mostly white. Also, which you will just have to trust me on this, the store berry is bland and lacks a lot of flavor especially after bitting into the local one.

    The reason for this is because the berries that you buy in most grocery stores come all the way from California. In order for the berry to make the 3000 mile journey to Pennsylvania they are picked before they have had a chance to ripened. Think about how many times you have taken a chunk out of a store bought berry and it was very sour, this is why! This is also why when Strawberries are in season I suggest getting as many as you can locally. If you love strawberries year round think about freezing them or canning them whole

    The reason why I created this post was because of an Ad I saw on TV for a strawberry salad. In the add they show the strawberries cut in half, they were mostly white and looked like they were lacking in flavor. I don't want people to think that this is the norm, that strawberries should look like that. People need to experience food around them to see what it should truly look and taste like before they settle.

  • Grapefruit Jello

    Though it is winter here, it is prime Grapefruit season in Florida and I wanted to make a treat I have not made in a long time, Jello! 

    Grapefruit Jello


    Serives 6

    3 cups Grapefruit Juice (if squeezing fresh that is about 4 Grapefruits)

    4 Tbl Plain Gelatin (or 4 envelopes)

    1 cup hot water

    1/4 Light Maple Syrup

    *In a medium bowl bloom the Gelatin with 1 cup of the Tbl Juice, make sure you stir so there is no dry spots)

    *After all the Gelatin is bloomed stir in the Hot Water and stir till the Gelatin is melted, add in the remaining Grapefruit Juice and Maple Syrup, stir until fully incorporated

    *Leave in your bowl or pour into whatever vesal you plan on serving it in. I used a 6 cup glass dish, let it set up in the fridge until it is firm, a deep dish might take three-five hours and a shallow dish might only take two hours.

    ** IF you like pulp I suggest juicing your own Grapefruits, set the pulp to the side, go through the instructions above THEN after the jello sets for about 1 1/2 hours take out of the fridge and mix in the pulp. Waiting will make it so the pulp doesn't all rise to the top of the Jello as it sets!

  • Pennsylvania Pancakes

    Good Morning! Here is a great recipe for a different type of pancake. It can be made many different ways but I am going to share my favorite version, Bacon and Fried Onion PA Pancake! (Which is also my got to hangover cure)

    Bacon and Fired Onion PA Pancakes


    Serverings: 6 Pancakes

    4 Eggs Separated

    3/4 Cup Flour

    1/2 Cup Milk

    1/2 tsp Salt

    4 Slices of Bacon

    1/2 Small Onion Diced

    *Heat small pan over medium heat, Cut bacon into 1/2 inch pieces and fray in the pan until they start to crisp up, spoon out the pieces onto a plate lined with paper towel but save the bacon fat to use later

    *Add some bacon fat back to the pan, just enough to coat it and fry the onions until they are just about brown and set aside

    *Sperate Yolks and Egg Whites into two bowls, beat the egg white till stiff peaks form

    *In the other bowl beat the yolks until the mix becomes pale, beat in the milk and salt, sift flour into mixture and whisk together

    *Add bacon and onions to yolk mixture, fold in egg whites but just till incorporated leaving some streaks of white

    *Use the Bacon Fat to grease your pan or skillet, pour about 1/2 cup of batter per cake onto the pan, once it stars to bubble on top flip it over and cook the other side for about 1 minute

    ***Finish cakes off with whatever you choose, I use butter and syrup but it is up to you. 


    Where it came from:

    Flour : Daisy Organic Flour Lancaster, PA

    Eggs : Backyard Chickens

    Bacon : Andre's Country Meat Market Boyertown, PA

    Onion : Renningers Farmers Market Kutztown, PA

    Milk : Kirchenburg Goat Farm Fleetwood, PA

  • Chocolate Chip Cookies

    Yay, my first recipe! Ready....Set....Yum!

    Chocolate Chip Cookies

    Oven: 350º

    Serving: 12- 3Tbl Size Cookies (If you don't eat any of the dough)


    3/4 Cup Butter (Room Temperature)

    3/4 Cup Brown Sugar

    1/4 Cup White Sugar

    1 Large Egg

    2 Tbl Milk

    1 Tbl Vanilla

    2 Cups All Purpose Flour

    1 tsp Salt

    1/2 tsp Baking Soda

    1/3 Cup Walnuts

    2/3 Cup Chocolate Chips

    *Cream together Butter ad Sugars together until lighter in color

    *Add Egg, Milk and Vanilla to butter and sugar, beat them till well combined and smooth

    *In a separate bowl sift together Flour, Salt and Baking Soda, add to liquid mix and blend until combined

    *Stir in Chocolate Chips and Nuts by hand

    *Use a scoop or spoon out 3Tbl size balls onto an ungreased or parchment lined cookie sheet, 2 inches apart, cook for 12 minutes

    Where the Ingredients Came From:

    Butter : I have not yet found a local place that makes butter so I either buy Organic from the store or make my own

    Sugars : Florida Crystals is the brand of sugar I use, it is organic and all comes from Florida

    Eggs : Home grown ;)

    Flour : Daisy Organic Flour out of Lancaster, PA

    Chocolate Chips : Wilbur Chocolates Lititz, PA

    Walnuts : I buy walnuts in bulk and they are grown in California

  • Cupcake Smash 2014

    This will be my third year participating in the Philabundance Cupcake Smash but the first time I will be entring as Hundred Mile Table instead of Sundry Mornings. I have been working on my cupcake for the past couple weeks and in the spirit of my Hundred Mile Challenge I will be sourcing as much of the product from local farms and producers as possible. 

    Keep checking the Philabundance website to see when the tickets go on sale and after the competition I will be posting my cupcake recipe here. I wish I could share it now but can't let the cat out of the bag just yet!