Don’t be blue. Even when summer’s gone, we’ll have these inky berries stockpiled in our freezer.
Archive for Fresh Produce
The Mr. Freeze Project: Apricots
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Thank us in December.
The Mr. Freeze Project Begins Today
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’re in SNACK TIME!
Check out Green Aisle today on Meal Ticket’s weekly SNACK TIME round-up:
If you like the fast-paced tension of live auctions and have a love of fancy food, do yourself a favor and follow East Passyunk Avenue’s Green Aisle Grocery on Twitter. They fire out pics of all their latest wares, like these local apricots.
Thanks, MT! And PS: We still have some of those gorgeous apricots in stock.
A Plum Deal
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When we first moved into our tiny quarters on 1618 East Passyunk last summer, our landlady den mother Angela promised us organically grown plums from her backyard. Actually, she promised us peaches, which is what she calls these garnet beauties in her Spanglitalian accent. Fall moved into winter, and Angela kept talking plums peaches. The weather warmed, and the statuesque tree in her jungle of a backyard started to fruit. Peaches or plums, it was anyone’s guess. Read the rest of this entry »
Ready to Pluck
Maybe you noticed the last time you passed the store, but the window-box herb garden we planted is really thriving! Our buck-and-pluck program is in effect and, excuse the pun, flourishing. Here’s the dealyo: Just tell us which herbs you’d like, how much and we’ll snip them off to order for about a buck a bunch. Max freshness. No waste. So here’s what growing:
L to R: Cinnamon Basil / Italian Parsley / African Blue Basil
Oregano / Coconut Thyme / Lavender / Garlic Chives
Mexican Tarragon / Lime Mint / Lemon Verbena
Spring Has Sprung!
Fresh from Green Meadow Farm, check out all the warm-weather emerald goodness available at Green Aisle today.
Fiddlehead Ferns / the young unfurled tops of local ferns, succulent sauteed or pan-roasted, excellent with eggs / 4 per dozen ferns
Asparagus / first of the season! bright green and violet-tipped / 4 per bunch
Young Garlic Scapes / the first shoots of the garlic plant before they harden into these kinky curls, use them to make this pesto / 4 per bunch
WDIDW: Fresh Garbanzo Beans
Beans, beans, they're good for your heart.
“What do I do with [insert unusual Green Aisle product here]” is a question we’re often posed by our lovely customers. In this recurring blog feature, we tell you what up with all our weird edibles.
We’re totally geeked out over these Chesco-grown garbanzos, fresh and green and rare as a Passyunk parking spot on Saturday night. The vast majority of the brain-shaped beans tucked inside papery cocoon-like pods wind up dried; finding them fresh is akin to happening upon buried treasure. Remember how giddy Top Chef‘s Robin got when she came upon a stash in the Craftsteak kitchen? She stuffed them into squash blossoms in a recipe that landed her in the bottom three. After the jump, a recipe for fresh garbanzos that doesn’t suck.
Fresh Today: Onions, Etc.
It’s been a minute since we’ve had onions in stock, but thrilled we’ve been able to connect with a reliable supplier in Landisdale Farm, a certified organic set-up in Lebanon County. Landisdale also handles deliveries for the Tuscarora Organic Growers, a co-op of Pennsylvania farmers. Here’s what’s fresh today…
Purple-top Turnips / Tuscarora / $4 for 10
Russian Banana Fingerlings / Tuscarora / $5 per pot
Yellow Dutch Shallots / Tuscarora / $1
Red and Yellow Onions / Landisdale / $1.25
Japanese Sweet Potatoes / Landisdale / medium $1, large $2, stupid $3*
(This is what we mean by stupid.)
Who Says Local Winter Eating is Just Turnips and Kale?
Oh yeah, those are tomatoes you see in the basket. Ripened on the vine, not in an ethanol gas chamber. From Penn’s Woods, not Peru’s. If you’re looking in the wrong places, eating local during Pennsylvania winters can be boring. About now is about the time we’re sure if we see another braised meat-and-root vegetable affair we’ll ram our heads into a Le Creuset pot. But thanks to Gap’s Green Meadow Farm and their three greenhouses (heated with recycled vegetable oil), we can get locally grown tomatoes, salad greens, seedless cucumbers, lemongrass, cilantro, baby fennel and more all through the winter. We’ve got all that in stock today, plus more. Come by and check out this week’s Green Meadow haul.
