We’re Hiring!

March 28, 2011 · Filed under Uncategorized · Tagged ,

Do you have:

1) access to a large car or (preferably) SUV/truck

2) a roomy freezer

3) weekend availability

4) iPhone, iTouch or Android and Twitter account

5) Ability to add and subtract, interact pleasantly with total (potentially annoying) strangers and knowledgeably articulate why raw milk won’t kill you and why local grass-fed beef costs so much more than what’s pumped out of Midwest feedlots.

You do? Terrific. We might need you to help us May through October at a popular farmer’s market we are potentially joining. One day a week, 5 to 7 hours. Competitive pay (and probably some free food). If you would be so kind as to email a resume to us at greenaisle@gmail.com. Farmer’s market experience is a plus. Beekeeping/cheese-making/Anthony Bourdain worshipping is a bigger plus. Get at us soon, please. We’re looking to get this potential hire sorted out within the next month. Thanks!

Leave a comment »

Philly Mag’s New LGBT Pub, G, Makes Us Blush

March 24, 2011 · Filed under Uncategorized · Tagged

Philadelphia just launched G, a petite, stylish mag dedicated to the city’s LGTB community. Although the book uses word fabulous an awful lot, we can’t argue with the taste of its editors, who named us Best Gourmet Grocery in their Best of Gay Philly spread. Here’s what they had to say:

 

The products are Green Aisle Grocery are pricey but worth it. So what if you spend $50 on three measly items? The real goods are the gorgeous and super-friendly South Philly-born brothers who own the place.

 

We’re flattered! So stop by the store and pick one up. A free copy of G, not a brother, that is.

Comments (1) »

Phillies Blueberry Rooibos

March 22, 2011 · Filed under Drinks · Tagged , , , ,

As an avid Phillies fan, I felt it was my duty (as is the duty of all baseball minded bloggers) to post something dedicated to Luis Castillo, former (LOL)Met, recently signed to the Phillies (Minor League, that is).

Mr. Castillo showed up late to Training Camp today.

You may be sitting there asking yourself 2 questions.

  1. What would prevent Mr. Castillo from being on time to the greatest Spring Training Camp of all time?
  2. Why on earth is Esther writing about baseball?

I can answer both those questions at once. Brace yourself….

Luis Castillo was late to Phillies Spring Training Camp because he was rushing to Green Aisle Grocery to pick up a tin of this:

I question your priorities, Luis Castillo

Phillies Blueberry Rooibos.

I’m concerned about Castillo’s decision making capabilities. I mean, the tea is probably awesome, but so is keeping your job (and your semi-decent reputation). Plus, shouldn’t you check first and find out what time the store opens? No one will be here at 8am, buddy. Just a thought.

Anyway, about rooibos. Rooibos is a South African herbal tea. Like all teas, it’s got brewing instructions. You’ll want to use about 1tsp of tea for every 8 oz of water. Let the water come to a rolling boil, or about 212F. I’m a little careless with temperature. That’s why I need this.

I just drooled a little.

Err..moving on…

The part I think is most important is the brewing time. It makes a difference. Brew too little and it’s weak and watery; brew too long and it’s bitter and makes you sad. I’ve read that you should brew rooibos any time between 3 and 10 minutes, so I do between 5 and 8, a nice happy midway compromise thing.

You can add milk, honey, sugar, whatever tickles your fancy. Of course, a lot of this is subject to your own tastes. You may find that 15 minutes is best brewing time. You may find you want more tea per every 8oz of water. It all depends.

Now you’re ready to throw that super special tea party on Opening Day and gossip about Luis Castillo and his lack of decision making capabilities.

Omigosh, did you hear about Luis Castillo????

Just sayin.

Esther

Comments (2) »

IN STOCK: Bennett Compost

March 19, 2011 · Filed under Gardening, Local

 

Our dude Tim Bennett, who’s helped us virtually eliminate our waste with his convenient residential and commercial composting services, now has the fruits (or dirts) or his labor for retail sale. Just in time for all you urban gardeners, we’ve got nutrient-rich Bennett Compost stocked in both $5 gallon bags and $10 (plus $1 deposit) buckets you can return to us full of cardboard, apple cores, pine needles and other compostable goodies Tim will convert into more compost. Poetically cyclical, no? And just in time for Spring.

 

Leave a comment »

Why’d You Eat That?

March 16, 2011 · Filed under Uncategorized · Tagged

Whether the answer is “because mom made me,” “because I was drunk” or “because I just can’t say no to a double-dog dare”, Intern Esther isn’t afraid to ask why you put that in your pie-hole. Check out her new blog, Why’d You Eat That, where she’ll be examining the origins of SPAM, Louisiana’s chili proclivity and how Thomas Jefferson, Panera Bread and mac-’n'-cheese are all related. (Really.) Stay tuned to WYET and follow the blog and Esther on Twitter.

Leave a comment »

Coming Soon To A Blog Near You

March 1, 2011 · Filed under Products, Uncategorized · Tagged ,

Hi all!

New intern Esther here with some potentially exciting news. Since starting last week, I’ve been working on updating the blog’s product list. The really exciting news? It should be done by the end of the week! I’m finishing it up today, after which it will go through rigorous checking and rechecking. If it lives to tell the tale, I’ll load it up here for all to see. Also, I’ll be updating it on a regular basis so you’ll always know what’s available.

Now that you know and you’re ready to throw a party to celebrate, I’ll go back to work. I’ll be here once a week (it’s looking like Tuesdays right now) so feel free to stop by and say hi. It’s so nice outside, why wouldn’t you want to go for a walk?

Until next time,

Esther

Leave a comment »

Sausage Party with Le Virtu

January 21, 2011 · Filed under Green Aisle Exclusives, Italian, Local Restaurants, Meat

Last week, we began a voracious pillage of Le Virtu‘s salumi room, World Headquarters of Massimo Conocchioli, the Master Butcher turning Country Time pork and other local meats into the best salumi we’ve had outside Italy. Massimo came to Philly from Colonnella in Abruzzo’s Teramo province, where the regional specialty is ventracina, a coarse, spreadable pork sausage veined with chili and orange zest. We’ve got it in stock, plus much more from Massimo and Le Virtu chef Joe Cicala, whose blood-red ragu del macellaio (“butcher’s ragu” with pork rib) is what Virtu co-owner Cathy Lee calls “the grandfather of Sunday gravy.” Full list after the jump.

Read the rest of this entry »

Leave a comment »

Green Aisle in Food & Wine

January 11, 2011 · Filed under Recipes · Tagged

 

"I'd bet the house on Green Aisle."

 

Your dudes at Green Aisle have made the February issue of Food & Wine. Yes, for reals! We can hardly believe it either, that such a big player in the national-magazine industry would not only write about our snug little store, but give us a three-page spread with (mouth-watering) photos and recipes. We’re honored, and that’s real talk. In the story, titled, “The Store-to-Table Movement,” editor Kate Heddings tells readers a little bit about your GA guys:

 

Adam and Andrew Erace grew up in Philadelphia’s Italian-American Passyunk neighborhood, shopping at mom-and-pop stores for just-made mozzarella and lemon ices flecked with citrus peel. Now the brothers have their own Passyunk store, the tiny (260 square feet) Green Aisle Grocery, where they offer a carefully curated selection of local, sustainable foods.

 

We developed the “half-scratch” recipes for the feature, based on using prepared items we carry like Zahav hummus and Three Springs apple butter in creative, time-saving ways. Apple-Butter Ice Cream Sundaes, Sopressata-Sweet Potato Pizza, Coriander-Crusted Chicken with Hummus Vinaigrette, Scrapple Banh Mi, Thyme-Butterscotch Rice Pudding. This column can take you from apps through dinner and dessert in the time it’d take you to roast a single whole chicken. See the whole article here or pick up a copy of the issue at newsstands.

 

Thanks, Food & Wine!

Comments (4) »

Vanilla Peach Jam + Bourbon = Catahoula’s Market Cocktail

December 28, 2010 · Filed under Uncategorized · Tagged

Catahoula head bartender Phoebe Esmon chirped us on Twitter last week that our Baker E vanilla-peach jam would be making an appearance in her nightly Market Cocktail. Rad! Made with Three Springs Bounty peaches and speckled with vanilla bean, the jam has been a hit since premiering on our shelves at September’s close of stone-fruit season. We commissions dozens of jars and just sold the last one over the holiday, but that doesn’t mean you can’t recreate Phoebe’s cocktail at home. Just use any high-quality peach preserves. Recipe after the jump.  Read the rest of this entry »

Leave a comment »

Making Of: Zahav’s Hummus

December 14, 2010 · Filed under Local Restaurants, Snacks

NBC’s The Feast posted this vid of our dude Mike Solo doing what he does best: hummus. Watch, drool, then come see us. Green Aisle was the first to bring Zahav’s hummus to retail, and we just received a big re-up of the dreamy tahina style featured in the Feast’s clip. A big upside to eating at home: No one stares when you start to moan.

Leave a comment »

« Previous Page — « Previous entries
Next entries » — Next Page »
Follow

Get every new post delivered to your Inbox.