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!
We’re always doing sales here and there, but we wanna make it official with deals you can count on all day, every day. Tune in to ESPN tonight at 9pm for an hour-long special on our plans. Just kidding. Daily Sales kick off today with $1 off a half-dozen of Wild Flour’s puffy challah buns when you buy any Hillacres beef, Griggstown turkey or Ashara Gourmet vegan burgers. Peep the rest of the sale schedule after the jump.
If you follow us on the reg, then you know the Green Aisle guys are Twitter and Facebook geeks. The up-to-the-minute, info-in-a-flash models of these social networking sites lend themselves so well to our business and our products, which change faster than the Relationship Status of Charlie Sheen. And the social networking blog Dopes to Doyennes has noticed:
Tweets keep customers apprised of the newest, the freshest, the most precious, the limited supplies and the promotions that are on offer all day every day. Recent tweets announced a special sale on milk, as well as a delivery of Berks County raspberries, first of the season, and what to look forward in the produce section on Friday (zucchini blossoms!). Frequently they get their hands on something really special from a local chef–Zahav’s hummos anyone? They tweet it, and plugged-in foodies scramble to Passyunk Ave in the hopes of getting their hands on a gustatory gem.
Read the rest of the post here. Then become our fan on Facebook and follow us on Twitter.
“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.
In this edition of WDIDW, we examine our (rapidly dwindling) stash of pickled kumquats. These sweet-skinned, tart-fleshed citrons come from La Vigne Organics in San Diego County, with our neighbor, chef Lee Styer of Fond BYOB, supplying the pickling skillz. His brine features chili, star anise and cinnamon, imbuing these kumquats with the essence of pho. We likey. And you will too. But what to do with a jar of these lip-puckering grenades? We like to snack on them solo, deploy them to an unsuspecting cheese plate or slice them for salads. Digital designer Danya Henninger, whom you may know as @phillydesign (or as the owner of the handsomest Akita in the town) visits us on the reg, and picked a pickled kumquat on her last trip. After the fruit was finito, she recycled the brine in a squash-and-pastrami stir fry. Peep Danya’s recipe after the jump.
