Ask, Green Aislers, and you shall receive! Today we start selling sandwiches, and not just any sandwiches. These butcher paper-bundled beauties are coming from American Meat & Provisions, takeaway arm of chef (and former PW food scribe) Tim McGinnis’s upcoming South Street restaurant project. McG fills Ba Le baguettes with sustainably raised meats and fish he brines, smokes, cures himself, then kits them out with the likes of balsamic-strawberry mostarda, Maker’s Mark syrup, picholine olive tapenade and more.
Attention, shoppers! Please meet Shamus Jones, ginger-haired pickle maven and head of Brooklyn Brine. If you like pickles, you will like Shamus. We brought the Brooklyn Brine line to Philly this spring, stocking several varieties of vinegar-soaked, unusually spiced, Lancaster-sourced heirloom veg, including the spicy cukes given the seal of approval by Esquire scribe (and Philly girl) Francine Maroukian and a nod in Details recent feature, “Artisanal America” (also included: Green Aisle purveyor Mast Bros. chocolate). “Sorry I’m a little spaced,” Shamus explained when we picked up 150 jars of pickles last Thursday, “I’ve just been drinking Guinness and making lavender asparagus all day.” After the jump, peep a (very-amateur) video we took of Shamus making pickles off-hours in Greenpoint’s Lamb & Jaffy, followed by our current Brooklyn Brine selection. Read the rest of this entry »
Whether ’tis nobler to bake the gorgeous local fruit now being sold at Green Aisle into a crumble or into a cobbler is purely a matter of personal taste: are you hankering for a sweet crunchy oatmeal topping or a sweet cornmeal biscuit topping? Whatever your pleasure, both recipes are linked after the jump. Read the rest of this entry »
Well hello there! Green Aisle Intern Sara here, coming at you from a rainy East Passyunk Ave.
The heat is ON this summer, and what better way to cool down than with a refreshing adult beverage? Green Aisle can help. We’ve got a large selection of fancy and delicious mixers that will elevate your summer cocktails from the boring (and HFCS-ladden) margarita mixes into something truly sublime. Read the rest of this entry »
Exciting news today! In a month’s time, we’ll be setting up a mini version of our Passyunk store in the back of Society Hill’s smashing coffeeshop, Bodhi. We’re psyched to be working with Bodhi boys Bobby and Tom, as we not only share a love of Stumptown, but also have a lot of the same business practices: composting, working with salvaged woods, sourcing from the local farmers at Headhouse. We feel our small indie ops go together like, well, coffee and cream. Over the next few weeks, Bobby will be building out some sweet custom shelves for us to stock with Brooklyn Brine pickles, Mast Bros. chocolate and more. Look for Green Aisle at Bodhi soon!
no polar bears were harmed in the making of these slippers
Right now, Philly is in the thick of fruit season. Peaches, plums, blueberries and more abound. We like these things, even in winter when they’re not in season here. What’s a locavore to do when the urge for a smoothie or pie strikes in October or January? Read the rest of this entry »
We love Stumptown Coffee so much, we wish we could carry every roast the Portland and Brooklyn boys make. Alas, square footage limits us to their flagship Hairbender, plus two or three seasonally rotating varieties. So we’re instituting special ordering for our Stumptown customers. Order by Tuesday, and your coffee will be roasted Wednesday, shipped Thursday and ready for you to pick up at Green Aisle Friday. Check out the offerings after the jump. For tasting notes visit Stumptown’s website. Bolded offerings are currently in stock.
